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30 Appendixes EXPERIMENTAL TECHNIQUES 1. PURIFICATION BY DISTILLATION INTRODUCTION If a sample of an organic liquid contains impurities and these cannot easily be removed by chemical means then...

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30 Appendixes EXPERIMENTAL TECHNIQUES 1. PURIFICATION BY DISTILLATION INTRODUCTION
If a sample of an organic liquid contains impurities and these cannot easily be removed by chemical means then purification is usually done by distillation. You will use this technique to purify your reaction products quite frequently. The following notes will give you some idea of the more common variants of the technique and their respective uses. Read these carefully before carrying out any distillation.
Simple distillation:
Used when the pure liquid and the impurities have widely different b.p.; for example aniline (b.p. 184o C) is easily separated from ether (b.p. 35°C) by simple distillation. Typical apparatus for this is shown. In general the b.p. difference must be at least 50 °C.
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Simple distillation distillation Apparatus
DISCUSSION
In allall experiments, but most particularly in distillation, it is important to use apparatus of a size. Commensurate with the quantities of chemicals involved. Choose a distillation flask, which will be approximately half filled by the quantity of liquid you have to distil. Record the quantity of liquid added.
Ensure that the thermometer bulb is opposite or just below the level of the side arm otherwise an accurate reading of distillation temperature will not be obtained.
In all simple distillations you must add to the liquid some material to ensure even boiling; most of these materials operate byWISiniErsi ace on which bubble nuclei can be formed so that large
Answered Same Day Dec 23, 2021

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David answered on Dec 23 2021
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REFRACTOMETRIC STUDY OF PERCENTAGE ALCOHOL CONTENT OF RED WINE
ABSTRACT:
Quality control is one of the major factors in the success of a product. Red wine is not an
exemption to this as it is one of the most consumed liquid in this world, especially this
country. Red wine is an undistilled alcoholic beverage and it contains ethanol as the major
content. The amount of the alcohol present can be determined using a refractomter. It
measures the refractive index of the liquid sample. It si then compared with the value given
in the bottle.
INTRODUCTION
Wine is an alcoholic drink usually made from grapes by the addition of microbes like yeasts.
Fermentation is biochemical
eak down of bigger molecules to smaller molecules with the
help of biocatalysts like enzymes. Here, fructose, glucose, sucrose etc present in grape is
fermented by enzymes like zymase, diastase etc in the yeast to get ethanol and ca
on di
oxide. This ethanol is the active ingredient of wine. Other ingredients involve sugar, flavours,
tannins, pigment etc. Usually wine contains 7 to 15 % of alcohol by volume. The boiling point
of ethanol is 82 C.
For measuring alcohol content, first alcohol is separated from the wine by simple distillation.
Later the alcohol solution was taken to a refractometer and refractive...
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