Centrifugation

Centrifugation is a process that involves the use of the centrifugal force for the
separation of mixtures, used in industry and in laboratory settings. In chemistry and biology,
centrifugation increases the effective gravitational force on a mixture in a test tube, to rapidly
and completely bring the precipitate ("pellet") to the bottom of the tube. The remaining solution is
called the "supernate," "supernatant," or supernatant liquid. The supernatant liquid is then
separated from the precipitate by decantation or withdrawal with a Pasteur pipette.
The equipment used for centrifugation is called a centrifuge, and the vessel that spins
the samples is called a rotor. Generally, a motor causes the rotor to spin around a fixed axis,
applying a force perpendicular to the axis. The centrifuge works using the sedimentation
principle, where the centripetal acceleration is used to separate substances of greater and
lesser density.
There are many different kinds of centrifuges, including those for very specialized
purposes. In the chemical and food industries, special centrifuges can process a continuous
stream of particle-laden liquid.
English military engineer Laval (1707-1751) invented a whirling arm apparatus to
determine drag, and Antonin Prandl invented the first centrifuge in order to separate cream from
milk to make it easier to churn butter.