Simple distillation lab experiment

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Perform a fractional distillation, recording the temperature with every 5 mL of distillate. Record the weight of the acetone, water, and remaining fractions. We extracted alcohol from a fermentation product (burgundy wine) via a simple distillation process (in effect distilling brandy) in order to then characterize the brandy by density, combustibility, and boiling point.

By extracting a series of samples we were able to determine the proof of our initial extraction and determine by comparison the quality of each successive sample. Our initial extraction sample proved to be 134 proof (7%) alcohol. Our first and second samples were flammable, third and fourth samples would not combust and were apparently had very low if any alcohol percentage. C respectively.

This is an effective method of increasing alcohol by volume in a beverage, as ferm.




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