Experiment 1.
SIMPLE DISTILLATION OF A WINE SAMPLE
and DETERMINATION OF % SUGAR AND % ALCOHOL
Objectives: At the end of the experiment, the student should be able to:
1. Assemble a distillation set-up properly
2. Name the parts of the distillation set-up and give the functions of each
3. State and explain the following:
a. Correct position of thermometer bulb
b. Proper volume of liquid to be distilled
c. Correct position of water inlet and outlet
d. Disadvantage of a closed distillation assembly
4. Infer from the data obtained, the following:
a. The difference of the Boiling point behavior between pure liquids and mixtures
b. Identify an effective and ineffective separation
5. State the significance of the Flammability test
6. Distinguish between Air Condenser and Water Condenser in the following aspects:
a. The cooling medium being used
b. The boiling points of the liquid to be distilled
7. Give the importance of the process of Distillation
8. Operate a Refractometer and determine the sugar and alcohol content of a wine sample.
Thermometer
Cork
Iron stand Distilling Flask
Condenser
Water Out
Clamp
Cool Water
In
Erlenmeyer Flask
Wire gauze
Tripod
Bunsen burner
Figure 1. Distillation Set up
Part A
1. Set up a distillation apparatus (refer to the figure 1). Have the set-up approved by the instructor.
With the aid of a funnel pour 200 mL of a wine (tuba) solution into the distilling flask. Distill the
liquid slowly at a uniform rate, generally between 15 –to 25 drops. Adjust the size of the flame,
if necessary, to maintain gentle boiling. Note the thermometer reading when the first drop of
distillate falls into the receiver. Test the flammability by applying a lighted matchstick to the first
3 mL of the distillate on a watch glass. Continue collecting the distillate until 50 mL.
Has an effective separation been attained? ____Justify your
answer._________________________
2. Guide Questions:
a. What is the objective of Distillation? _______________________________
b. In the set-up, where would the mercury bulb of the thermometer be? Why?
_______________________________________________________________
2
c. Why should a distilling flask, at the beginning of a distillation, be filled to not more than
3
1
its capacity? And not to less than its capacity? ____________
3
_______________________________________________________________
d. Why is it dangerous to heat a compound in a distilling assembly that is closed tightly at
every joint and has no vent or opening to the atmosphere? ___________________
_______________________________________________________________
e. Distinguish between a Water Condenser and an Air Condenser. When may an Air Condenser
be used?
Part B
Determine the alcohol concentration (% volume) of the distillate
using a Refractometer. Likewise, determine the sugar content of
the wine (in °Brix) using the Refractometer. You will be oriented
first with the parts of the Refractometer and how to operate the
instrument. You can search in advance all about the instrument
(the picture below is the same model we have in the lab)
