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15 views5 pages

Lab Report

Uploaded by

mengistunahom7
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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CHEMISTRY LAB REPORT

Group members:

1, Nathan Sirak

2, Nahom Mengistu

3, Dawit Belete

4, Brook Tsehaye

5, Dagimawi Mulugeta

Submitted to: Mr. Gedion


Submission Date: 3/19/2025

Title 1: Separation of Alcohol (Ethanol) from Water


by Fractional Distillation
Objective: To separate ethanol from water using the fractional distillation method and to
understand the principles of boiling points and volatility in the separation of liquids.

Materials:

 Mixture of ethanol and water


 Fractional distillation apparatus (including a distillation flask, fractionating column,
condenser, and collection flask)
 Bunsen burner or heating mantle
 Thermometer
 Retort stand and clamps

Procedure:

1. Setup: Assemble the fractional distillation apparatus. Attach the distillation flask to the
fractionating column, connect the condenser to the column, and position the collection
flask at the end of the condenser. Ensure all connections are airtight.
2. Heating: Pour the ethanol-water mixture into the distillation flask. Place the thermometer
at the top of the flask, ensuring the bulb is in the vapor path. Gently heat the flask using a
Bunsen burner or heating mantle.
3. Distillation: As the mixture heats, ethanol, which has a lower boiling point (78.37°C),
will vaporize before water. The vapor passes through the fractionating column, condenses
in the condenser, and is collected in the flask as distillate.
4. Monitoring: Carefully monitor the thermometer. Collect the liquid that distills over at a
temperature close to 78°C. Stop heating when the temperature rises significantly above
this, as it indicates the presence of water vapor.
5. Collection: Collect and label the ethanol distillate. Residual water remains in the
distillation flask.

Results: Ethanol was successfully separated from the water. The temperature readings during
the process confirm that the separation occurred based on boiling points.

Discussion:
 The separation was effective due to the difference in boiling points between ethanol and
water.
 Fractionating columns enhance separation by providing a surface for repeated
condensation and vaporization.
 Impurities or inaccuracies in temperature readings could affect the purity of the distillate.

Conclusion: Fractional distillation is an efficient method for separating ethanol from water
based on their differences in volatility.

Safety Precautions:

 Handle ethanol with care, as it is flammable.


 Use heat sources responsibly to avoid accidents.
 Ensure proper ventilation during the experiment.

Title2: Preparation of Ethanol by Fermentation


Objective: To produce ethanol through the fermentation process using sugar and yeast.

Materials:

 Sugar (glucose or sucrose)


 Yeast
 Warm water
 Fermentation flask (or a large container)
 Airlock or balloon
 Measuring cylinders
 Beaker
 Bunsen burner
 Distillation apparatus (if ethanol purification is required)

Procedure:

1. Preparation of the Mixture:


o Dissolve 100 g of sugar in 500 mL of warm water in the fermentation flask.
o Add 5 g of yeast to the sugar solution and mix well.
2. Setting Up Fermentation:
o Cover the mouth of the flask with an airlock or a balloon to maintain anaerobic
conditions.
o Place the flask in a warm area (around 30-35°C) to allow the fermentation process
to occur.
3. Observation:
o Monitor the setup for 3-7 days. The yeast will convert sugar into ethanol and
carbon dioxide. The release of CO₂ will inflate the balloon or pass through the
airlock.
4. Completion:
o The fermentation process is complete when CO₂ production ceases, indicating
that most of the sugar has been converted into ethanol.
5. Distillation (Optional):
o Transfer the fermented mixture into the distillation apparatus.
o Heat the mixture gently to separate and collect ethanol (boiling point: 78.37°C).

Results: Ethanol was successfully produced through the fermentation of sugar by yeast. The
yield and concentration of ethanol can be measured for evaluation.

Discussion:

 Fermentation is a biochemical process carried out by yeast, which breaks down sugars
into ethanol and carbon dioxide.
 Factors affecting the efficiency of fermentation include temperature, sugar concentration,
and pH.
 The distillation step is necessary to purify ethanol from the fermented mixture.

Conclusion: Ethanol was prepared efficiently using fermentation, demonstrating the process
of converting sugars into alcohol under anaerobic conditions.

Safety Precautions:

 Handle yeast and sugar solutions hygienically to prevent contamination.


 Use heat sources carefully during distillation.
 Ensure proper ventilation during the experiment.

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