Determination of Percentage Ethanol Content of Ginebra San Miguel Gin By

Fractional Distillation

Manlangit, K.I.*, Manuel, J.B., Manugas, S.E., Ongsitco, J.I., Pasciolco, MA.M.
College of Pharmacy, University of Santo Tomas

Abstract brief introduction (1 to 2 sentences only)

……………………………………………………………………………………………
…………………………………………………………………………………………….
(1)
State the objectives of its experiment
……………………………………………………………………………………………
…………………………………………. The procedure used in the experiment in
obtaining the objectives (can briefly relate the methodology of the experiment)
……………………
………………………………………………………………………………………….. (2)
The results obtained from the experiment ( vol. % ETOH, how much proof, flammability
test)………………………………………………………………………………………….
Conclusion and recommendations …………………………………………………………
……………………………………………………………………………………………
……………………………………………………………………………………………
…...

Introduction anise and caraway seeds). The first

Distillation is a powerful tool,
both for the identification and
purification of organic compounds. It is
used to purify a compound by separating
it by a non-volatile or less volatile
material. It is the process of heating a
liquid until it boils, capturing and
cooling the resultant hot vapors, and
collecting the condensed vapors.
Mankind has applied the principles of
distillation for thousands of years.
Alcoholic beverages may be distilled to
reduce the original watery liquid to a
liquid of much greater alcoholic
strength. Gin is a colorless alcoholic
beverage made from distilled or
redistilled neutral grain spirits flavored
with juniper berries and aromatics (as
confirmed date for its production is the
early 17th century in Holland, although
claims have been made that it was
produced prior to this in Italy. In
Holland it was produced as a medicine
and sold in chemist shops to treat
stomach complaints, gout and gallstones.
To make it more palatable, the Dutch
started to flavor it with juniper, which
had medicinal properties of its own. It is
a distilled beverage wherein the range in
alcoholic content is usually from 40 to
50 percent, though higher or lower
concentrations are found.
The objectives of the experiments are to
differentiate simple from fractional
distillation, to separate components of an
alcoholic beverage and to calculate the
percentage of ethanol in a beverage.

Distillation Procedure. Thirty milliliters

(30 mL) of Ginebra San Miguel Gin was
introduced into the distilling flask. The
flask was heated until vodka started to
boil and the temperature of the first drop
was recorded. 0.5 mL of each distillate
was collected and their temperatures
were recorded until it reaches 100ºC.
When the distillation was done, 3-5
drops of the distillate from the first and Figure 1. Set-up for fractional distillation
last test tube was placed on a watch glass
for flammability test.
………………………… the volume of
Computing for the percentage Ethanol The azeotrope was determined from the
graph.

: where Vf = Final volume

Vi = Initial Volume

Methodology

Distillation Set-up. Fractional distillation

set-up was assembled prior to the
experiment as shown in figure 1.

Graph 1. Plot of temperature vs the

volume (mL) of distillate collected, to
determine the volume of the azeotrope.
Percentage Ethanol = ?
Results obtained from the flammability
test was tabulated below ( see table 2).
Results
Results obtained from the experiment
were tabulated as shown in table 1.
Discuss the results and data obtained
form the experiment…………………….
Describe the results obtained from table
1…………………………………………
Describe the results obtained from graph
1…………………………………………
How much volume of azeotrope
obtained? What is the inference for this
data? How much percentage ethanol was
computed? What is the in inference?
How much percentage error as compare
to as what the manufacturer claimed?......

Table 1. Temperatue reading for every What is the rationale for the
after 0.5 mL of distillate collected. flammability test?.....................................

Test tube Temp. Volume in State the connection ……………………

no. mL Was the experiment successfully met the
(accumulated) objectives? …………………………….
1 76ºC 0.5 mL
2 76ºC 1.0 mL What should be the recommendations?...
3 76ºC 1.5 mL …………………………………………..
4 96ºC 2.0 mL
5 96ºC 2.5 mL References
6 96ºC 3.0 mL
7 96ºC 3.5 mL (1) Textbookx
8 96ºC 4.0 mL John A Monick, Reinhald. Alcohols;
9 96ºC 4.5 mL Their Chemistry Properties and
10 96ºC 5.0 mL manufacturers, 4th ed., Ne, 4th ed., New
York: John Wiley and sons, Inc., 1999
11 96ºC 5.5 mL
12 96ºC 6.0 mL
(2) Scientific Journals
13 100ºC 6.5 mL
Name of the authors. Title. J. Orgchem.
1997 124
; 227-33

(3) Web sites/Webliography

Table 2. Flammability test from the first
“distillation”
mL and the last mL of the distillate.
http://www.ucc.ie/ucc/depts/chem/html/c
omp/ethanol.html
Test tube no. Color of the flame
First test tube Blue flame
Last test tube No flame

Discussion