Ginebra San Miguel Lab Report

Separation of Ethanol from Ginebra San MIguel

Lean Henrick L. Tan*, Celine I. Tiu, Chelsea Apple T. Torio, and Micah Valer

Department of Psychology, University of Santo Tomas, Manila, Philippines

Abstract

For this experiment, we have separated ethanol from 25 mL of Ginebra san Miguel. Though this process, we have calculated the percent ethanol and percent loss. After the refining process, 9mL of distillate have been gathered at 95.8°C. We determined that 7.2mL of ethanol was obtained via the distillation curve. Also, the computed percent ethanol was 40% and the calculated percent loss was 28%.

Introduction

Alcohol is a compound used in a variety of everyday supplies ranging from medicinal, industrial and in a recreational setting. The kind of alcohol that will be discussed is the alcohol that everybody enjoys drinking. The chemical that we drink from alcohol is called ethanol and alcohol is made through fermentation, process by which the bacteria would breakdown the sugars in the object and then, produce ethanol and carbon dioxide.

Alcohol content from alcoholic drinks would range

25 mL of Alcoholic Beverage was placed in a distilling flask. 2 pieces of boiling chips were added to the distilling flask. The distilling flask was attached to the fractional distillation set-up. Distillation process has started. The temperature of each first drop of the test tube was recorded. 0.5mL of distillate was collected in each separate calibrated test tubes. The distillation process was stopped when it reached 95-96°C. The total volume of the residue was measured. The volume and the temperature reading was tabulated. The volume and the temperature were graphed. The percent ethanol was calculated. The total volume of distillate was measured. The percent loss was