Experiment 3 : Fractional Distillation Of A Two-Component Mixture

(c) (2 pts) Imagine that you wanted to perform a distillation at your own home (remember, distillation as a technique is not illegal—it is only illegal if you use it to produce alcohol), but you did not have the fancy lab equipment that you saw in the video. How could you do it? How could you improvise in terms of equipment? Explain the entire setup in detail and how the

The purpose of this experiment is to become familiar with the separation of mixtures of solid and learn separation techniques based on the chemical properties of a substance.

Distillation of the first product began at 83 °C. A Pasteur pipette was used to remove 1-ml of the distillate into a vial. A second vial was filled with distillate until it reached 1-ml. As the second vial is being filled, observe the temperature and remove the apparatus from the heat source if there is an observed drop in temperature.

This is different from fractional distillation because you would use this technique if there is a mixture of liquids with volatilities that cannot be separated easily. Also, because it is harder to separate this liquids another condenser has to be added to the distillation setup, this condenser has a metal sponge inside of it and tinfoil wrapped around the outside in order to increase surface area and ensures that the liquid heats enough to be able to reach the other condenser, this is attached to the round bottom flask that sits on the hot plate. For part A, the distillation can be described as a steady rounded incline, could be determined as a linear curve. Whereas in part B the distillation graph first starts as an almost straight line and then there is a quick almost S-like jump to a higher temperature and then continues at a slow

1. Measure out approximately 200 mL of distilled water and pour it into the calorimeter. Stir carefully with a thermometer until a constant temperature is reached. Record the volume of water and the constant initial temperature of the water on your data table.

There are several different methods administered in order to separate volatile compounds from each other in a mixture. For example, simple distillation is commonly used to separate a liquid and solid mixture, or a liquid and liquid mixture, as long as the difference between the each boiling point is greater than 40-50%. However, if the difference of the boiling point of the compounds is not at least 40-50% then fractional distillation is used. In this lab, fractional distillation is used to isolate an unknown liquid in order to determine its identity.

During our group’s distillation process, temperature and volume were recorded. The graph above shows graphed data.

Possible experimental error would be that some condensation was still on the sides of each distiller, and even when shaken, not all it would flow down. This could have impacted results, but this would only affect results slightly because there was only a few drops of condensation on the sides. Additionally, methods could be approved upon by having an object make all the condensation the sides to go down, but this would be difficult

The graph in the manual shows both processes forming vapor drops above 80 degrees Celsius and finished drops at or above 111 degrees Celsius. The graph in the lab manual is more accurate to what was suppose to actually happen to the two compounds. The graph 1 in the lab report and the graph in the lab manual aren’t too

Simple distillation distills only once as opposed to Fractional Distillation that iterates multiple simple distillations in one time. This is apparent in the way Fractional Distillation has two main distinct curves showing the vaporization of ethanol in Fraction 1 and the vaporization of water in Fraction 3. I also noticed the sharper shifts in temperature on the Fractional Distillation chart. This sharp shift is the exact moment a molecule of ethanol or water is able to break free from its IFs and escape as a

The data points where supercooling occurred were omitted. I could recognize these data points as the temperature decreased before increasing and then stabilizing, creating a small dip in the graph. Anomalous data points were also omitted. For example, if the temperature suddenly increased during cooling because the probe was moved out of the solution due to stirring, that point was omitted. For each trial a cooling and freezing line were plotted. Trendlines were added and projected until they intersected, the point of intersection of the cooling and freezing trendlines indicates the freezing point of the distilled water or the aqueous solutions. The equation of the trendlines could be used to determine the freezing

For example, when the vapors rise up the neck and into the lyne arm the temperature becomes cooler and the less volatile compounds (water, flavor, etc.) change from a gas to a liquid. If the lyne arm is ascending at a 45 degree angle those compounds will flow back into the wash. This gives you a 'lighter' flavor and increased alcohol content in the final product. On the other hand if the lyne neck was angled down at a 45 degree angle the less volatile substances will condense and flow into the condenser along with the ethanol vapors thus giving the distillate a more flavorful, 'fuller', taste.

the unknown alcohol will slowly begin to boil and reflux will begin to form, the temperature will slowly increase as the phase changes from liquid into vapor with additional heat. the vapor will then condense into a liquid form which will be collected. while distillate being collected the temperature of the unknown alcohol is to remain constant until distillation is complete.

Distillation columns can be used to separate binary mixtures or mixtures of several components. The mixtures are separated by taking advantage of the different volatilities and boiling points of the individual components. As heat is added to the distillation tower, the more volatile component, and consequently the component with the lower boiling point will be boiled off faster than the less volatile components. The volatile vapor then travels up the tower through the column trays and comes into contact with the less volatile liquid at each tray. Since the vapor that travels up the tower does not only contain one component but a mixture of all the components, the less volatile component will condense back into liquid and create a higher concentrated vapor. The distillate stream is at the top of the tower and contains the desired product of separation.

It provides a good understanding for manufactures for stock and products which are related to petroleum refining when determining the boiling range distribution of a distillate fraction.