Name: Clayton VerBerkmoes Lab Partner: Perrie Epstein

C-117 Laboratory ~ Experiment III Lab Report~ Spring 2012

Lab Section: C117, Monday, 10:10 AM AI: Jing Yang Date: February 13, 2012

Percent Volume of Alcohol in Wine

Results In the experiment, many measurements need to be recorded because they are required to compute further calculations in the experiment (primarily these measurements are used when calculating the density of the distillate and the percent by volume of alcohol in the wine by the means of interpolation). Below, in Table 1, are the measurements that were recorded during the lab. Row A shows the original value of White Wine measured to use in each trial of the experiment. The white wine was measured using a 100 mL graduated cylinder and by reading the bottom of the meniscus at eye-level. Row B shows how much an empty 25 mL graduated cylinder weighed. The mass of the empty25 mL graduated cylinder was needed in order to calculate the mass of the distillate. Row C represents the mass of the 25 mL graduated cylinder with the distillate poured inside it. This is also a necessary measurement because it is needed to calculate the mass of the distillate by itself. Row D shows the mass of the distillate. This was found by subtracting the mass of the empty 25 mL graduated cylinder from the mass of the 25 mL graduated cylinder with the distillate poured inside it. The volume of the distillate is necessary in order to calculate density of the distillate. Row E refers to the volume of the distillate measured by using a 25 mL graduated cylinder. Lastly, row F shows the density of the distillate. This was found by using Equation (1):

Density of the Distillate =

Volume of the Distillate (Row E)

Mass of the Distillate (Row D)

(1)

Table 1: Recorded & Calculated Measurements for Two Trials for White Wine (9.0% Alcohol)

Row
A: Volume of White Wine B: Mass of 25 mL Graduated Cylinder C: Mass of 25 mL Graduated Cylinder and Distillate D: Mass of Distillate [C B] E: Volume of Distillate F: Density of the Distillate [D / E]

Trial 1
100.0 mL 67.4565 g 77.9311 g 10.4746 g 10.5 mL 0.998

Trial 2
100.0 mL 67.6400 g 76.9631 g 9.3231 g 10.5 mL 0.888

As the experiment title says, the main purpose of this lab was to use all the measurements recorded throughout the distillation process and calculate the percent volume of alcohol in the wine in order to compare it to what the manufacturers label states, which is that 9.0% of the White Wine is alcohol. In order to find the percent volume alcohol in the wine we had to follow a series of different calculations. The series of different calculations is represented by Chart 1 (Step 1 was already completed and explained above). Following the Chart 1 is an explanation for how to calculate each step.

Chart 1: Flow Chart of Calculations needed in order to find the Percent Volume of Alcohol in White Wine

Explanation for Each Calculation:

Calculation 1: Calculation 2:

Density of the Distillate =

Volume of the Distillate (Row E)

Mass of the Distillate (Row D)

In order to find the Percent by Weight of Alcohol* we used Table 1 from Chapter 7 inside the C-117 Lab Manual. Using the calculated density of the distillate and interpolation we found the Percent by Weight of Alcohol in the distillate. Interpolation is a process that allows one to determine a more precise value for a measurement rather than averaging two values. We looked at the column designated to Density of Mixture (g/mL) on Table 1 and located which two values our calculated density fell between. The two values that our calculated density fell between correlated to two values in the next column. These were measurements of Percent by weight of ethanol in mixture. We subtracted our calculated density from the Upper

Table Density. We took the answer from that and divided it by (The Upper Table Density The Lower Table Density). We took this answer and multiplied it by (The HIGHER % by weight of ethanol in mixture minus(-) the LOWER % by weight of ethanol in mixture). With the answer we calculated from this, we added the LOWER % by weight of ethanol in mixture. The final result was our Percent by Weight of Alcohol in the Distillate.

 Calculation 3:

We then took our Percent by Weight of Alcohol in the Distillate from calculation 2 and multiplied it by the given weight of our distillate. The distillate is recorded above, on Table 1. The calculated answer gave us the Mass of Alcohol in the Distillate.

Calculation 4:

We then divided the mass of alcohol in the distillate by the density of pure alcohol [0.789 g/mL]. This gave us the Volume of Alcohol in the Distillate.

Calculation 5:

Lastly we divided the Volume of Alcohol in the Distillate by the Volume of Alcohol in the Original Sample of White Wine. With this answer we multiplied it by a 100. This gave us the Percent Volume of Alcohol in the White Wine. Are calculations from our two trials are fully shown below.
*Note that the word Alcohol represents Ethanol (EtOH) and no other type of alcohol.

Actual Calculations for our Two Trials

1.

2. Density = .998

10.4746 g 10.5 mL

= .998 was not on Table 1. We took the advice of our lab AI and assumed that the Percent by Weight of Ethanol in the Distillate was .50% (.997 )

Density= .998

3. (.0050) (10.4746 g of distillate) 0.05237 g Ethanol in the distillate 4.

= 0.067

5.

100 = . %

Trial 2

1.

2. Density = .888

9.3231 g 10.5 mL

0.891 0.888 0.891 0.882

(0.33) (64 60) = 1.333%

= 0.33

Density = .888 is between 60% (0.891 ) and 64% (0.882 )

Density= .888

between 60% and 64% Ethanol

(1.333) + (60) = 61.333% by Weight of Ethanol in Distillate

5.

100.0

7.25

= 7.25

5.718 g Ethanol in the distillate

100 = . %

Table 2 shows the results of the two trials for our lab group. Table 3 shows the results for all the lab groups who experimented with White Wine. The average and standard deviation for both our two trials and all the groups who experimented with White Wine are also shown.

Table 2: Results for Trials 1 & 2

Trial 1 Trial 2 Average Standard Deviation

6.7% (0.067) 7.25% (0.0725) 6.9% (0.069) 0.0039

Table 3: Results for all groups that experimented with White Wine*

Group 1 Group 2 Group 3 Group 4 Group 5 Average Standard Deviation

8.68% (0.067) 10.18% (0.0725) 7.25% (0.069) 7.42% (0.0742) 8.54% (0.0854) 8.42% (0.842) 0.0118

Discussion The manufacturer label for the White Wine stated that 9.0% of the total volume was Ethanol. The other 91.0% being the other components of the White Wine. When testing the White Wine in order to verify if what the manufacturer claims is true, a process known as distillation must be used. Distillation involves separating components of a substance based on boiling points. Distillation is an extremely useful process for separating ethanol from other components because ethanol has a lower boiling point (78C) then water (100C), which is the additional chief part of wine. Using the process of distillation, my lab group calculated our two samples of wine to be 6.7% and 7.25 % percent Ethanol by volume. The average of these figures is 6.9% and the standard deviation was calculated to be 0.0039. Each lab group who experimented with White Wine was asked to choose the trial whose percent Ethanol by volume was deemed the most accurate. With each groups choice, a class data was collected and observed. The Percents by Volume of Ethanol collected were 8.68%, 10.18%, 7.25%, 7.42%, and 8.54%. The average of these figures is 8.42% and the standard deviation calculated is 0.0118. The data from my groups two trials seems to be determined with good precision. The reason for this being that our calculated standard deviation, 0.0039, was relatively low. A lower standard deviation correlates with a higher amount of precision. The class data from groups who experimented with White Wine had a standard deviation of 0.0118. This shows that the class data was fairly precise. However, by comparison, my groups two trials appeared to be more precise than the class data. I believe that a contributing factor to this was that my group was only able to run two trials while other groups were able to complete three trials. The groups who were able to complete three trials had more room for experimental error. The percent volume of ethanol claimed by the manufacturer for the White Wine was 9.0%. As a class, the average percent collected from the data was 8.41%. Using our standard deviation to see if we were within error gave us 0.0959 which is equivalent to the value 9.6%. Therefore the class was within error, in fact going significantly over the 9.0%. I believe that the reason for this significant leap is due to some lab groups running the distillation process for a longer period of time compared to other lab groups. This would give a greater amount of distillate causing broader ranges of collected distillate for each lab group. For my group, our second trial was much more accurate than our first. Our first trial was significantly in error. The error which occurred on our first trial is an error that is likely to occur to anyone performing this experiment. Our first trial was done in error by allowing the distillation process to run for too long. In the lab manual it states Once the thermometer reaches 95C, it may be assumed that all the alcohol has distilled (Arnold 7-4). However, my lab group kept on collecting the distillate for a long amount of time. Collecting distillate for too long can skew calculations and cause invalid results when using class data because other groups might have followed the directions exactly as written. This error can be fixed by immediately turning off the heat to the heating mantle once the thermometer reaches 95C. Another common source of error could be placing the thermometer in the boiling liquid. The temperature recorded by putting the thermometer inside the liquid is not the actual boiling temperature because the liquid might be impure. The temperature recorded of the vapor above the liquid, which is pure, is the actual boiling temperature of the liquid. Reading the incorrect temperature could skew results and calculations

because a group might stop their experiment too soon or allow it to run for too long. This can be fixed by making sure the thermometer is securely fastened above the boiling liquid, preferably right by where the vapor enters the condenser. Overall the process of distillation seemed to work very well.

References Arnold, K., Dean, N., Reck, C., Robinson, J., Stone, T. (2008) Chemistry C117: Principles of Chemistry and Biochemistry I- Laboratory Manual (7th ed.). Hayden-McNeil Publishing, Inc.