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English to Spanish: Distillation of Alcohol General field: Science
Source text - English CHEM 121L
General Chemistry Laboratory
Revision 1.3
Distillation of Alcohol
• To learn about the separation of substances.
• To learn about the separation technique of distillation.
• To learn how to characterize a substance using its density.
• To learn about fermentation.
In this laboratory exercise, we will distill the Alcohol from Wine to form Brandy. We will characterize the resulting Brandy by its density, its combustibility and its boiling point. The density measurement will then allow us to determine the Volume Percentage Alcohol in the Brandy, which will in turn allow us to determine its Proof. The simple distillation process we will employ typically produces a Brandy of approximately 120-140 Proof.
Alcohols are important industrial materials and solvents. These include Methanol, Ethanol, Isopropanol and Ethylene Glycol. Ethanol, or Ethyl Alcohol, is used as a solvent, fuel additive, and in lotions, tinctures and medicines. It is probably most familiar as the alcohol of alcoholic beverages and is referred to generically as Alcohol, Common Alcohol or Grain Alcohol. For this last purpose, Ethanol (CH3CH2OH; or EtOH for short) is produced by fermentation of sugars.
Fermentation alone does not produce beverages with an Alcohol content greater than 12 to 15% because the fermenting yeast is destroyed at high Alcohol concentrations. To produce beverages of higher Alcohol content the aqueous solution must be distilled.
The fermentation of carbohydrates into Alcohol is one of the oldest known chemical processes.
Fermentation can be represented as:
Sugar Alcohol Carbon Dioxide (Eq. 1)
The reaction is catalyzed by yeast enzymes called zymases. A balanced chemical reaction for this process, assuming the sugar is Table Sugar or Sucrose, is:
C12H22O11 H2O 4 CH3CH2OH 4 CO2 (Eq. 2)
The fermentation process is started by mixing a source of sugar, water and yeast and allowing the yeast to act in an oxygen free environment. This anaerobic environment forces the yeast to shut down the “burning” of sugar and allows them to, instead, ferment Alcohol.
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We will concentrate the Alcohol, produced by this fermentation, from the aqueous solution in which the fermentation takes place, by distillation. Our fermentation product will be wine, which is about 12% Ethanol.
Distillation is a separation process for a mixture of liquids or oils. It relies on differences in the boiling points of the component liquids to be separated. The mixture to be separated is added to a Distilling Pot where it is heated to the boiling point. Lower boiling components will preferentially vaporize first. This vapor passes into a Distilling Head and then into a Condensor.
Within the Condensor the vapor is cooled and it liquifies. The resulting liquid is then collected in a Receiving Flask. Initially, low boiling components are collected in the Receiving Flask. As the distillation proceeds, these components are depleted from the Distilling Pot and higher boiling components begin to distil over. Switching out the Receiving Flask at the appropriate point allows for the separation of the component liquids of the mixture.
The particular type of distillation we will be employing in this laboratory is known as Simple Distillation. Simple distillation works particularly well on mixtures of two liquids in which the liquids have a very large boiling point difference. The lower boiling component distills off first and can be collected. A downside of simple distillation is that the purity of the distillate is rarely 100%. This is because the distillation vapor is only enriched in the lower boiling component.
Some of the higher boiling component will be present as well. So the condensed distillate will be a mixture enriched in the lower boiling component, but still containing some of the higher boiling component. To make matters worse, as the distillation proceeds, the liquid in the distilling pot will have a greater, and greater percentage of higher boiling component. Hence, the distillate, over time, will wind-up containing more, and more of the higher boiling component.
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Mixtures of a large number of similarly boiling liquids can be separated by a technique called Fractional Distillation. In fractional distillation, a distilling column allows the vapor arising from the distillation pot to be repeatedly recondensed and revaporized. After a number of these recondensation/revaporization steps, the lower boiling component will be relatively free of any higher boiling components. This allows for a more thorough separation of the liquids. This method of distillation is employed during the Oil Refining process.
Distillation was one of the earliest separation techniques used by alchemists and pharmacists.
Distillation was one of the earliest separation techniques used by alchemists and pharmacists.
And, generally, distillation, along with chromatography and filtration, is still considered to be a key method of separating and purifying substances.
In our distillation, Ethyl Alcohol has a boiling point of 78.5oC and that of Water is 100oC.
Hence, initially the distillation will be relatively efficient in enriching the Alcohol. But, because the simple distillation process is not 100 % efficient, we will have to determine the Alcohol content of our distillate. This can be achieved by measuring its density, which depends heavily on the percentage alcohol. The density of a substance, be it a pure substance or a mixture, is given by:
Density
density =
mass
volume
(Eq. 3)
We can compare our measured density with tabulated values of the density of known mixtures of alcohol and water to determine its Alcohol content; typically given as a Volume Percentage.
Most manufacturers of liquor report the Alcohol content by its Proof. In the US system, the Proof is double the Vol. Percentage Alcohol:
Proof = 2 x Volume Percentage (Eq. 4)
Historically, the term Proof derives from a method of measuring the Alcohol content of liquors so as to “prove” they were not diluted. If gunpowder mixed with liquor would still ignite after the Alcohol burnt off, then the Alcohol was not considered to be diluted. The minimum Vol. Percentage Alcohol required for ignition is 57%; which, historically, was assigned a value of 100 degrees Proof. Levels of Alcohol in liquor are still measured by Proof, for tax purposes, but the scale is different in different countries.
In addition to the distillate’s density, we will also test the quality of our distillate by combustion.
Mixtures high in Alcohol content will combust readily, and with a light blue color. Those that are high in water content will not combust at all.
Finally, noting the boiling temperature of our distillate also gives us a qualitative feel for its composition. The closer the boiling temperature is to 100oC, the boiling point of Water, the less Alcohol it contains.
Translation - Spanish CHEM 121L
Laboratorio de Química General
Revisión 1.3
Destilación de Alcohol
• Aprender acerca de la separación de sustancias.
• Aprender sobre la técnica de separación de la destilación.
• Aprender cómo caracterizar una sustancia utilizando su densidad.
• Aprender sobre la fermentación.
En este ejercicio de laboratorio, destilaremos alcohol de vino para preparar brandy. Caracterizaremos el brandy resultante de acuerdo a su densidad, su combustibilidad y su punto de ebullición. La medición de la densidad nos permitirá así determinar el alcohol como porcentaje del volumen en el brandy, que a su vez nos permitirá determinar su grado alcohólico. El proceso de destilación simple que emplearemos, produce típicamente un brandy de aproximadamente 120-140 de gradación alcohólica.
Los alcoholes son materiales industriales y solventes importantes. Incluyen al metanol, etanol, isopropanol y al etilenglicol. El etanol o alcohol etílico se utiliza como solvente, aditivo para combustible, en lociones, tinturas y medicinas.
Probablemente le resulte más familiar como el alcohol de las bebidas alcohólicas y al que se le conoce en forma genérica como alcohol, alcohol común o alcohol de grano. Para este último propósito, el etanol (CH3CH2OH; o en forma breve EtOH) se produce mediante la fomentación de azúcares.
La fermentación por sí misma no produce bebidas con contenido de alcohol mayor a 12 a 15%, porque la levadura de fermentación se destruye a altas concentraciones de alcohol. Para producir bebidas de mayor contenido de alcohol, se debe destilar la solución acuosa.
La fermentación de carbohidratos para obtener alcohol es uno de los procesos químicos más antiguos que se conocen.
La fermentación se puede representar como:
Azúcar Alcohol bióxido de carbóno (Ec. 1)
La reacción es catalizada por enzimas de levadura llamadas zimasas. Una reacción química balanceada para este proceso, asumiendo que el azúcar es azúcar de mesa o sacarosa, es la siguiente:
C12H22O11 H2O 4 CH3CH2OH 4 CO2 (Ec. 2)
El proceso de fermentación se inicia mezclando una fuente de azúcar, agua y levadura y permitiendo a la levadura actuar en un medio ambiente que no contenga oxígeno. Este medio ambiente anaeróbico fuerza a la levadura a detener el "quemado" del azúcar y permite a cambio, que se fermente sólo hasta alcohol.
Dióxido de carbono Agua (“quemado”)
Azúcar
Etanol Dióxido de carbono (fermentación)
Concentraremos alcohol producido por esta fermentación, a partir de las soluciones acuosas en las que se lleva a cabo fermentación. Nuestro producto de fermentación será vino, que tiene alrededor de 12% de etanol.
La destilación es un proceso de separación de una mezcla de líquidos o aceites. Se basa en las diferencias de los puntos de ebullición de los componentes líquidos a separar. La mezcla que se va a separar se añade a la olla de destilación, donde se le calienta hasta el punto de ebullición. Los componentes con menor punto de ebullición se vaporizarán primero. Este vapor pasa a la cabeza de destilación y en seguida a un condensador.
En el condensador, el vapor se enfría y se vuelve líquido. El líquido resultante se recoge en un frasco receptor. Inicialmente se captan en el receptor los componentes de bajo punto de ebullición. Conforme progresa la destilación, estos componentes se agotan en la olla de destilación y empiezan a destilarse componentes de mayor punto de ebullición. La sustitución del frasco receptor en el momento apropiado, permite la separación de los componentes líquidos de la mezcla.
El tipo particular de destilación que estaremos utilizando en este laboratorio es conocido como destilación simple. La destilación simple funciona particularmente bien en mezclas de dos líquidos que tienen una diferencia muy grande en su punto de ebullición. El componente de más baja ebullición destila primero y se puede recoger. Una desventaja de la destilación simple, es que la pureza del destilado rara vez es del 100%. Esto sucede porque el vapor de destilación se enriquece solamente en el componente de bajo punto de ebullición.
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Estará también presente algo del componente de mayor punto de ebullición. De esta manera, el destilado condensado será una mezcla enriquecida del componente de más bajo punto de ebullición, pero conteniendo aún algo del componente de ebullición más alta. Para empeorar las cosas, a medida que la destilación procede, el líquido en la olla de destilación tendrá un porcentaje cada vez mayor del componente de alta ebullición. Por lo cual, el destilado terminará conteniendo a través del tiempo, una cantidad cada vez mayor del componente de alto punto de ebullición.
Las mezclas de un número elevado de líquidos con puntos de ebullición similares, se pueden separar mediante una técnica llamada destilación fraccionada. En la destilación fraccionada, una columna de destilación permite que el vapor proveniente de la olla de destilación, sea repetidamente recondensado y revaporizado.
Después de un número de estos pasos de recondensación/revaporización, el componente de baja ebullición estará relativamente libre de cualquiera de los componentes de alto punto de ebullición. Esto permite una más completa separación de los líquidos. Este método de destilación se emplea durante el proceso de refinación del petróleo.
La destilación fue una de las primeras técnicas de separación utilizadas por los alquimistas y farmacéuticos.
Usualmente, la destilación conjuntamente con la cromatografía y la filtración, es aún considerada un método clave para separar y purificar sustancias.
En nuestra destilación, el alcohol etílico tiene un punto de ebullición de 78.5 °C y el del agua es de 100 °C. De tal suerte que inicialmente, la destilación será relativamente eficiente al enriquecer el alcohol. Pero debido a que el proceso de destilación simple no es 100% eficiente, tendremos que determinar el contenido de alcohol de nuestro destilado. Esto puede lograrse midiendo su densidad, la cual depende en mayor medida del porcentaje de alcohol. La densidad de una sustancia, sea ésta pura o una mezcla, está dada por:
Densidad
Densidad = masa / volumen (Ec. 3)
Podemos comparar nuestra densidad medida, con valores tabulados de densidad de mezclas conocidas de alcohol y agua, para determinar su contenido de alcohol, usualmente reportado como porcentaje de volumen.
La mayoría de los fabricantes de licor, reportan el contenido de alcohol por su graduación alcohólica. En el sistema de los EUA, la graduación alcohólica es el doble del porcentaje de alcohol en volumen:
Grados = 2 x Porcentaje de alcohol (Ec. 4)
Históricamente, el término "Proof" se deriva de un método de medición del contenido de alcohol de los licores, de tal forma que se "probara" que no estaban diluidos. Si la pólvora mezclada con licor, podía ser encendida después de quemarse el alcohol, se consideraba que el alcohol no estaba diluido. EL porcentaje de volumen mínimo requerido para ignición es de 57%; lo cual históricamente le fue asignado un valor Proof, de 100. Los niveles de alcohol en el licor aún se miden mediante la graduación Proof, pero la escala es diferente en los diferentes países .
Además de la densidad, también probaremos la calidad de nuestro destilado mediante combustión.
Las mezclas de alto contenido de alcohol se quemarán fácilmente, con un color azulado ligero. Las que tengan un contenido de agua alto, simplemente no arderán.
Finalmente, el observar la temperatura de nuestro destilado, también nos proporciona una sensación cualitativa de su composición. En la medida que la temperatura de ebullición sea más cercana a los 100oC, el punto de ebullición del agua contendrá menos alcohol.
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Translation education
Master's degree - Durham University School of Economics, Finance and Business, Durham City, UK.
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Years of experience: 19. Registered at ProZ.com: Aug 2006.
Professional Translator Profile - Luciano Jimenez Gomez
I had been in the consulting business for 15+ years and since 2006, I got involved in translating full-time job as a translator in the En-Sp pair; upon early semi-retirement, it became my primary task that I combined with online marketing consulting for a few, hand-picked international firms, operating in Latin America. In 2014, I started a venture as an online content publisher and a provider of self-publishing services, including editing. It’s something that I enjoy doing to this date, for authors, friends of mine, as a complementary duty.
Due to my scientific and managerial background (M.Sc. in Management Sciences from Durham University, UK) I have been in charge of translation and editorial projects of various kinds. As a sampler, I could mention the Spanish side of an internationalization project of a very large website of a USA, tech-based firm; editorial work for international editions of academic works for El Colegio de San Luis, a major Social Science research center in Central Mexico (books and peer-reviewed papers); I also translated books on management topics by a Harvard post-graduate professor. There are many others, on legal (TOS), manuals, and others that are bound to an NDA.
All along my professional career of 30+ years, I have been always related to the translation of English-Spanish pair, either as a primary task or as an ancillary to other top managerial positions.
Early during my formal education period, I took five years of Latin and 1 year of ancient Greek. Early, in 2003, I retook my old interest in linguistics that prompted me to look for a custom-made training program by a linguist, who became my personal qualified tutor. I decided, however, not to pursue the obtention of formal qualifications as a trained linguist back then.
I have also done proofreading and copy-editing for books written in Spanish, on topics pertaining to Anthropology and Mexican historical passages.
General professional Profile:
Bicultural executive and former scientist who through the years, developed a career throughout top level management responsibilities.
Later, I held positions as CEO and/or plant manager. I led operations and/or start-ups in manufacturing in various types of industries.
I also held a position as Chief Financial Officer for a regional industrial group. As a private consulting service provider, I actively participated and/or led projects in the fields related to organizational redesign, and strategic planning. With regards to finance, I performed contracts on small investment banking projects.
At the beginning of this century, I was appointed for two high positions as a public servant for the federal Mexican government.
I have also been a member of the Board of Directors of a few manufacturing firms; of an engineering company; and two consulting firms in Mexico.
Formal Education:
College Education 1967 – 1972 ITESM, Monterrey, N.L. México
Chemical Industrial Engineering (IQA) (B.Sc.)
Postgraduate Studies 1973 – 1974 Durham University School of Economics, Finance, and Business (DUBS); Durham Co., U.K.
Languages:
• English: Translates, reads, speaks. and writes.
• French: Reads.
• Spanish: native language. Proofreading, editing and publishing.