BIOORGANIC

BIOORGANIC
CHEMISTRY

BioOrganic Chemistry – CH 205 (2010-2011) Experiment #2

Determination of the Percent Ethanol in White Castle Whisky

with the use of Simple and Fractional Distillation

Pamela S. de Leon, Manette C. Dejelo*, James Benedict L. Dolojan and Erik Joseph A. Gatdula
Department of Sports Science, College of Rehabilitation Sciences
University of Santo Tomas, España Street, Manila 108

Date Submitted: August 27, 2010

Abstract:

Distillation is the separation of a liquid mixture into its components and on the basis of different boiling
points. In this process, the mixture is heated slowly until the temperature reaches the point at which the most volatile
liquid boils off. Volatility is the ease with which a liquid vaporizes. This results to a separation of two or more
substances.

The set-ups of this experiment are simple and fractional distillation. Simple distillation is an easy set-up
where a solution with different volatility is separated through the presence of heat. Vapors form and pass through a
condenser. It changes its form from gas to liquid. Fractional distillation is a process in which a fractional column is
used in a distillation apparatus to separate components of a liquid mixture that have different boiling points. The
vapor collected in the test tube is the distillate. Residue is the remains in the set-up that did not undergo the process
of evaporation and condensation, found in the distilling flask.

Keywords: Distillation, Volatility, Vapor pressure

1. Introduction

Distillation is the separation of a liquid mixture into its components on the basis of
difference in boiling points. In the experiment, simple distillation was used for the separation
of the components of the White Castle Whisky. Simple distillation refers to the “simple”
separation of a solid and a liquid by evaporating the liquid and collecting it after it passes
 through a condenser to be changed into a liquid state. Fractional distillation uses a method of
continuous redistillation to separate mixtures of liquids with similar boiling points. The
mixture is heated and the rising vapor passes up through a tall column packed with a material
having a high surface area.

In this experiment, the group should be able to achieve the following objectives: (1) to
separate the components of alcoholic beverages using distillation, (2) to construct a
distillation curve, (3) to calculate the percent ethanol in the White Castle Whisky, and (4) to
compare efficiency of simple and fractional distillation in separating a liquid mixture.

2. Methodology

20 pieces of 13 x 100 test tubes were calibrated to 0.5 mL. All the glass wares needed to
perform simple distillation were laid out. The apparatus for simple/fractional distillation was
assembled.

Figure 1. Simple Distillation Set-Up

Figure 2. Fractional Distillation Set-Up

 The alcoholic beverage was obtained and the brand was recorded. 25 mL of the
alcoholic beverage was placed on the 50 mL distilling flask, and 4 pieces of boiling chips
were added. The water in the condenser was gently turned on. The distilling flask was
heated until the first drop of the distillate reached the receiver.

The temperature was recorded on the first drop. The heat was adjusted to have a
rate of 1-2 drops per second. Readings were taken after every 0.5 mL of distillate
collected. The temperature versus the volume of the distillate was recorded during the
entire distillation. The temperature of the first drop corresponds to zero volume.

The flammability of each fraction was checked. In order to do so, the watch glass
was used, and 5 drops of the distillate of each test tube were put on it. We used a match to
test if the distillate would ignite. If the distillate ignites, then it is flammable. If it does
not ignite, it is inflammable. The distillation was stopped when 1-2 mL remains in the
distilling flask. The boiling temperature (vertical axis) versus volume of distillate
(horizontal axis) was graphed.

The percent ethanol in the White Castle Whisky was determined based on the
graph and the flammability test in both the simple and fractional distillation processes.
The percent loss and percent error were then calculated. The following formulas were
used to determine the percent alcohol, percent loss, and percent error:

Volume of alcohol
% Alcohol= ×100
Volume of sample

Vol .of Sample−(Vol .of Distillate + Remaining Vol .)

% Loss= × 100
Volume of Sample

|True value−Experimental value|

% Error= ×100
True value
3. Results and Discussion

Sample: White Castle Whisky

Volume of sample: 25 mL

Table 1. Results for Simple and Fractional Distillation

TEMPERATURE (℃ ) FLAMMABILITY TEST

Test Tube # Vol. (mL) Simple Fractional Simple Fractional

Table 1
1 0 78 64 + +
shows 1 0.50 78 73 + + the
2 1.00 78.5 72 + +
results of 3 1.50 80 74 + + the
4 2.00 80 76 + +
boiling 5 2.50 81 77 + +
6 3.00 81 77 + +
7 3.50 80 77 + +
8 4.00 81.5 74 + +
9 4.50 81 75 + +
10 5.00 81.5 75 + +
11 5.50 80.5 77 + +
12 6.00 81 78 + +
13 6.50 81 81 + +
14 7.00 82.5 84 + +
15 7.50 84 85 + +
16 8.00 85 87 + +
17 8.50 86 84 + +
18 9.00 86 NA + NA
19 9.50 86.5 NA + NA
20 10.00 90 NA + NA
21 10.50 91 NA + NA
22 11.00 94 NA + NA
23 11.50 96 NA + NA
24 12.00 97 NA - NA
25 12.50 98 NA - NA

temperature and flammability test for both the simple and fractional distillation. In the
flammability test for simple distillation, all of the distillates were flammable except for test tube
#s 24 and 25. Therefore, the volume of the alcohol is 11.50 mL. In the flammability test for
fractional distillation, all of the distillates were flammable. Therefore, the volume of the alcohol
is 8.50 mL.
 Figure 3. Temperature as a function of volume

Figure 3 shows the temperature as a function of volume for both simple and
fractional distillation. In simple distillation, in the first drop of the first test tube, with 0
mL, the temperature was 78℃. When it reached 0.5 mL, the temperature still remained
78℃. In test tube #2 with a volume of 1.0 mL, the temperature was 78.5℃. In test tube
#3 with a volume of 1.5 mL, the temperature was 80℃. The temperature remained as we
moved to test tube #4 with a volume of 2.0 mL. In test tube #5 with a volume of 2.5 mL,
the temperature was 81℃. The temperature remained as we moved to test tube #6 with a
volume of 3.0 mL. In test tube #7 with a volume of 3.5 mL, the temperature went back to
80℃. In test tube #8 with a volume of 4.0 mL, the temperature was 81.5℃. In test tube
#9 with a volume of 4.5 mL, the temperature was 81℃. In test tube #10 with a volume of
5.0 mL, the temperature was 81.5℃. In test tube #11 with a volume of 5.5 mL, the
temperature was 80.5℃. In test tube #12 with a volume of 6.0 mL, the temperature was
81℃. The temperature remained as we moved to test tube #13 with a volume of 6.5 mL.
In test tube #14 with a volume of 7.0 mL, the temperature was 82.5℃. In test tube #15
with a volume of 7.5 mL, the temperature was 84℃. In test tube #16 with a volume of
8.0 mL, the temperature was 85℃. In test tube #17 with a volume of 8.5 mL, the
temperature was 86℃. The temperature remained as we moved to test tube #18 with a
volume of 9.0 mL. In test tube #19 with a volume of 9.5 mL, the temperature was 86.5
℃. In test tube #20 with a volume of 10.0 mL, the temperature was 90℃. In test tube
#21 with a volume of 10.5 mL, the temperature was 91℃. In test tube #22 with a volume
 of 11.0 mL, the temperature was 94℃. In test tube #23 with a volume of 11.5 mL, the
temperature was 96℃. In test tube #24 with a volume of 12.0 mL, the temperature was
97℃. Lastly, in test tube #25 with a volume of 12.5 mL, the temperature was 98℃.

In fractional distillation, in the first drop of the first test tube, with 0 mL, the
temperature was 64℃. When it reached 0.5 mL, the temperature was 73℃. In test tube
#2 with a volume of 1.0 mL, the temperature was 72℃. In test tube #3 with a volume of
1.5 mL, the temperature was 74℃. In test tube #4 with a volume of 2.0 mL, the
temperature was 76℃. In test tube #5 with a volume of 2.5 mL, the temperature was 77
℃. The temperature remained in test tube #s 6 and 7 with a volume of 3.0 mL and 3.5
mL respectively. In test tube #8 with a volume of 4.0 mL, the temperature went back to
74℃. In test tube #9 with a volume of 4.5 mL, the temperature was 75℃. The
temperature remained in test tube #10 with a volume of 5.0 mL. In test tube #11 with a
volume of 5.5 mL, the temperature was 77℃. In test tube #12 with a volume of 6.0 mL,
the temperature was 78℃. In test tube #13 with a volume of 6.5 mL, the temperature was
81℃. In test tube #14 with a volume of 7.0 mL, the temperature was 84℃. In test tube
#15 with a volume of 7.5 mL, the temperature was 85℃. In test tube #16 with a volume
of 8.0 mL, the temperature was 87℃. In test tube #17 with a volume of 8.5 mL, the
temperature was 84℃.

Calculations for simple distillation: 8.500 mL

% Alco h ol= × 100
11.50 mL 25 mL
% Alco h ol= × 100
25 mL =34%

= 46%

25 mL−( 8.50 mL+11 mL )

%Loss= ×100
25 mL−( 12.50 mL+13 mL ) 25 mL
%Loss= ×100
25 mL =22%

= 25.5% |34−35.3|
%Error ¿ × 100
|34−46| 34
%Error ¿ ×100 =3.7%
34
= 35.3%
Calculations for fractional distillation:
 In simple distillation, the percent alcohol of White Castle Whisky is 46%. The
percent loss is 25.5%. The percent error is 35.3%. In fractional distillation, the percent
alcohol of White Castle Whisky is 34%. The percent loss is 22%. The percent error is 3.7%.
The possible reasons for error may be the following: (1) calibration of 0.5 mL in test tubes,
(2) the room temperature that may have affected the readings of the boiling temperature, (3)
counting of the drops of distillate, (4) distillate may have vaporized before testing for
flammability, and (5) accurate measurement of the volume of the residue.

4. Conclusion

Ethanol is without a doubt the most widely known alcohol. It is economically

significant as an ingredient in alcoholic beverages. In the experiment, White Castle Whisky
was used to determine the percent ethanol through simple and fractional distillation. Both the
simple and fractional distillation evokes that the volume and temperature of the distillate
collected are directly proportional. This means that when the volume increases, the
temperature increases.

Volatility is when a molecule of the liquid gains sufficient energy to break off from
the surface of the liquid into the space. On the other hand, boiling point is the state in which
the molecules in a liquid have attained sufficient energy to break the bonds within the liquid.
A volatile liquid will have a low boiling point. The partial pressure of vapor molecules
above the surface of a liquid at equilibrium at a given temperature is the vapor pressure of the
liquid at that temperature. Because the rate of evaporation increases with increasing
temperature, vapor pressure of liquids always increases as temperature increases. The higher
the vapor pressure of a liquid is at a given temperature, the lower the normal boiling point of
the liquid.

The flammability of an ethanol is determined through the number of chemical bonds

the hydrocarbon contains. In turn, it turns as a large energy potential. When it is lit by
another source of energy, the bonds break rapidly and thus release energy in the form of heat.
 Simple distillation is a process in which a liquid solution can be separated into
volatile and non-volatile components. But separation of components is not very efficient by
this method. Repeated distillations may be avoided by fractional distillation. Compounds
with similar boiling points, especially those that interact very strongly with one another, are
not effectively separated by simple distillation but require a modification, which is the
fractional distillation.

5. Acknowledgements

This experiment would not have been possible without the guide of our lab
instructors, Mrs. Gelvero and Mr. Layco. I would like to thank my group mates, Pamela S. de
Leon, James Benedict L. Dolojan, and Erik Joseph A. Gatdula, for being dedicated to the
experiment and showing a unity, cooperation, and team work. My classmates of 2-Sports
Science were also a big help when my group was having trouble in conducting the
experiment.

6. References

Whitten, K., Davis, R., Peck, M., & Stanley, G. (2007). Chemistry (8th ed.).
Belmont, CA: Thomson Corporation.

Hein, M. & Arena, S. (2010). Introduction to chemistry (13th ed.).

Louisiana: John Wiley & Sons.

Atkins, P. & Jones, L. (2010). Chemical principles. (13th ed.).

New York, USA: Clancy Marshall.

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*Corresponding author (Dejelo, Manette C.)