FACULTY OF CHEMICAL ENGINEERING

UiTM Cawangan Johor, Kampus Pasir Gudang

Jalan Purnama, Bandar Seri Alam
81750 Masai
Johor Darul Ta’zim
Tel : 607-3818000

TECHNICAL/EXECUTIVE REPORT : CHEMICAL ENGINEERING

Lab No. :

Topic : ROTARY EVAPORATOR Mark :

100
Date : 15 FEBRUARY 2016
Participant Course : CHE 246 Semester : 4 Group: J4EH1104C
*Please cancel which is not No. Name Matrix No. Signature
necessary.
1 MUHAMMAD HAZIM BIN ABU BAKAR 2014423646
2 MUHAMMAD UTHMAN BIN ARIFFIN 2014883446
3 NURUL NAJIHA BINTI SURANI 2014886582
4 NURLINA SYAHIIRAH BINTI MD TAHIR 2014829392
5
Instructor PUAN SHARIFAH IZIUNA BINTI SAYED JAMALUDIN
Objective :
To study the effects of temperature on the rate of evaporation of milk solution.

Abstract : This report presents the separation of milk solution with the Rotary Evaporator . the
Rotary Evaporator operates under vacuum condition of 200 mbar pressure and 100 rpm rotation which
helps in separating the milk solution faster. This experiment was conducted to study the effect of
temperature on the rate of evaporation of milk solution. The experiment result was taken after 10
minutes gap. The temperature was manipulated at 30⁰C, 50⁰C, 70⁰C and 90⁰C. From observation, at
30⁰C and 50⁰C, there is no presence of condensate in the receiving flask. The temperatures are lower
than the boiling point of milk solution for the experiment which appears to be around 67⁰C and the
solution started to boil. For all runs, the rate of evaporation were calculated for every result that have
been obtained throughout the experiment. In conclusion, the experiment’s objective is achieved as the
rate of evaporation of the milk solution is affected by the temperature which have been manipulated.
Procedure 1) 200 mL of milk solution is measured using measuring cylinder before being
poured in the evaporator flask.
2) The flask is then clamped to the rotary evaporator and the equipment is turned
on. The rotation is fixed to 100 rpm and keep constant throughout the
experiment.
3) The temperature is set to 30⁰C. After the temperature is stabilized, the counting
of time is started for fix time for 10 minutes. Then, the volume of the condensate
is recorded.
4) Step 3 is repeated using different temperature which are 50⁰C, 70⁰C and 90⁰C.

Diagram,
Description of
Apparatus,
Material.

2
5
3
6
4

Figure 1 : Rotary Evaporator Equipment

No Apparatus
1 Condenser
2 Coupling clamp duct
3 Receiving flask
4 Control panel
5 Evaporator flask
6 Heating bath
Function
Provide cool water to turn the vapor into condensate
Hold the receiving flask on the condenser
Collect the condensate for the product
Control the change for the condition of the rotary
evaporator
Contain the solution that is going to be heated
As the heat source and heat up the evaporator flask

Other apparatus:
1. Measuring cylinder : Measures the amount of condensate at the end of each
experiments.

Material : Milk solution

 Amount of milk solution used : 200 mL
Data/Results Controlled variable : 100 rpm , 10 minutes
/Calculation: Manipulated variable : Temperature of the water bath

Table 1 : Data and results for the experiment.

Temperature Volume Of Condensate Rate of Evaporation
(⁰C) (mL) (m3/min)
30 0 0
50 0 0
70 21 2.1
90 17 1.7

Rate of evaporation :

Since there is no condensate at 30⁰C and 50⁰C ,therefore there is no rate of

evaporation.
At T = 70⁰C, Rate of Evaporation = = 2.1 mL

At T = 90⁰C , Rate of Evaporation = = 1.7 mL

2.5
Rate Of Evaporation

1.5
(mL/min)

y = 0.036x - 1.21
1
R² = 0.7024
0.5

0
0 20 40 60 80 100
-0.5
Temperature (⁰C)

Figure 2 : Graph of Temperature against the rate of evaporation of milk solution.

The graph shows that rate of evaporation increases as the temperature

increases, however at temperature 90⁰C , the graph shows that the rate of
evaporation decreases. This is due to the composition of water in the milk solution
becomes limited since almost all of the water vaporizes and become condensate
where about 180mL of milk solution which approximately 80% of the solution
completely evaporate.
Discussion:
In an effort to separate the chosen solution in our case milk, a specific type of
separation technique has been used that is distillation and evaporation of the
solvents using the equipment called the rotary evaporator. From the conducted
experiment, an observation can be made where the milk solution started to
evaporate at a temperature of 67oC under a condition of 200 mbar of vacuum and
100rpm of rotation. This is proven since at 67oC, there is moisture at the wall of the
condenser and the condensate started to increase.
Apart from that, at the end of the experiment what can be seen is that most
of the water has evaporated which left only the milk to be partially solidified. A
total finding of 180ml of condensate prove this statement. As the objective of the
experiments is to study the effect of temperature to the rate of evaporation of milk
solution. What can be seen is that at experiment 1 and 2 of 30oC and 50oC, no
evaporation occurred. It is until the milk started to reach 70oC at experiment 3, then
the water started to boil and evaporated before being cooled down in the condenser
as condensate.
It is also worth mentioning that since the experiment is conducted in a
vacuum. Therefore the boiling point of the water is lowered. The reason behind this
is that vacuum condition provide a low pressure condition. This prove the theory
that as the pressure decrease, the boiling point of a substance also decrease.

Conclusion:
Heating of the liquid energizes the molecules,the molecules moving faster and
collides with one another allowing them to break their bond and escape to the air.
Higher temperature accelerates the rate of evaporation .
The rate of evaporation of water increases with temperature. Objective is achieved.

Recommendation
1) Insulate the tube to prevent the heat from escaping to the surrounding to increase
the rate of evaporationof the solution.
2) Increasing the are for maximum thermal contact between the heat source and the
solution to increase the rate of evaporation of the solution.
3) Addition in higher temperature, including increasing the wind and decreasing
the humidity in order to speed up the rate of evaporation of the solution.

References
1) What is The Boiling Point of Milk.
http://chemistry.about.com/od/foodchemistryfaqs/f/What-Is-The-Boiling-Point-Of-Milk.html
2) Rotavap.
http://www.chem.ucla.edu/~bacher/Specialtopics/rotavap.html
3) Vacuum Rotary Evaporation System 120V.
http://polyscienceculinary.com/products/rotary-vacuum-evaporation-system-120v.html
4) Boiling Points Fluids And Gases.
http://www.engineeringtoolbox.com/boiling-points-fluids-gases-d_155.html
5) Dairy Processing And Quality Assurance. Rames C Chandran, Arun Kilara,
Nagendran P. Shan. Chapter 13. Evaporated And Sweetened Condensed.
 Authorize Person Initial Date Stamp
Approval
Technician

Instructor

Allocated Marks for Technical/Executive report

Criteria Full Marks

Abstract 10
Objective 5
Experimental Procedures 5
Diagram and Description of Apparatus 5
Data/Results/Calculation 20
Discussion 30
Conclusion& Recommendation 10
References 10
Overall structure/organization and Quality 5
TOTAL 100

Comments: