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Distillation of Alcoholic Beverages

By

Foronda, Constante Emmanuel*


Ferrer, Elijah Mikhail
Garde, Pamela Joy
Garillo, Jienalynne Khae

Department of Chemisty
University of Santo Tomas

Manila, Philippines
Abstract

After the distillation, we have learned about the relationship between temperature and volume.

We also learned about the importance of the components of the distillation process like Glycerol,

Water, and structures like the water inlet and outlet. This report will show the procedure,

discussion and data gathering of the distillation process.

Introduction

Distillation is the act of separating the components of a liquid mixture by means of the

liquids’Respective boiling points. In this experiment, simple distillation was used to separate the

Components of the liquid. In this case, alcohol. Simple distillation is the method referring to

theHeating of a liquid to the point of evaporation, and condensing it using a condenser then

Collecting it afterwards.

After this experiment, the group must be able to separate the components of alcoholic beverages

by means of distillation, construct a distillation curve, and to calculate the percentage of ethanol

in the alcoholic beverage.


Procedure

10 pieces of test tubes were calibrated to 1mL each.


The distillation apparatus was assembled.

The alcoholic beverage was then placed in the pear-shaped flask together with 3 pieces of boiling

chips.
The water inlet was then connected to the water pump and the outlet, in the water source in order

to conserve water.

The pear-shaped flask was then heated so that the alcohol was to evaporate.

The alcohol was then condensed using the condenser and the product was collected.

A flame test was conducted to see how much alcohol was subject to the percentage of ethanol.
Results and Discussion

Distillation is a complex process. It requires amounts of effort and patience to do it properly.

Anything could go wrong. One instance, you could forget to put glycerol on the pocket

thermometer. But why should we put glycerol on the pocket thermometer? First of all, glycerol

is a non-ionic isotope that forms strong hydrogen bonds with water molecules, competing

with water-water hydrogen bonds. This disrupts the crystal lattice formation of ice unless

the temperature is significantly lowered. The minimum freezing point temperature is at

about −36 °F / −37.8 °C corresponding to 70% glycerol in water.

After the distillation process, the data was gathered and the results were shows as

Figure 1

Volume (mL) Temperature (C) Flame Test

1 83 

2 83 

3 84 

4 85 

5 86 

6 88 

7 89.5 
8 92 X

9 95 X

10 96 X

In figure 1, it shows that for each 1mL of the sample collected, the temperature was recorded.

This table shows the volume and its corresponding temperature. When 96 C was reached the

collecting was stopped.

After collecting, a flame test was conducted and results showed that 7mL of the sample was

flammable.

The percentage of ethanol, and percent loss were then computed using this formula.
Data showed these calculations.

%EtOH = (7.0 mL / 20 mL) x 100

= 35%

%EtOH = 55.6%

% Loss = 8.5 %

Figure 2

Temperature (C°)
100

95

90

Temperature (C°)
85

80

75
1 2 3 4 5 6 7 8 9 10
The relationship between temperature versus volume of the distillate was then plotted using the

table shown on figure 2. This shows that as the temperature goes up, the volume also goes up.

Conclusion:

Data showed that volume and temperature are proportional. Meaning to say, as volume increases,

the temperature also increases. The flammability of the ethanol is dependent on the number of

bonds the hydrocarbon contains.

References

http://www.scribd.com/doc/36789109/Distillation-of-Alcoholic-Beverage-Formal-Report