Question

report sheet-experiment 5 name/id/crn: jesutunmise ogunlusi 100877201 (total 20 marks) 1. (a) record your experimental data (temperature ranges for each fraction, distillate volumes, mass and volume for density measurements, olfactory observations etc.) (b) did the aroma molecules distill off, if so what fraction(s); did the coloured molecules distill off? what do these results tell us about the difference in molecular mass between the aroma molecules and the colour molecules? (c) report the density (g/ml) determined for each distillate fraction collected and the corresponding %ethanol by weight (use the handymath online data table). comment on the effectiveness of the distillation, particularly fraction 1, considering how the %ethanol you determined compares to the %ethanol of the red wine and the maximum %ethanol possible for the distillate; likewise how the fraction 3 density compares to the density for 0% ethanol in the table. comment on the density you obtained for fraction 2, is it consistent with being nearly pure ethanol, pure water or is it something in between such as aroma molecules whose b.p. is in between ethanol and water?

Answer 1

In this experiment, various experimental data is recorded, including temperature ranges, volumes, mass, and olfactory observations. The difference in molecular mass between aroma molecules and colored molecules can be determined based on which ones distill off.

Step-by-step explanation:

Experimental Data

Recorded experimental data includes temperature ranges for each fraction, distillate volumes, mass and volume for density measurements, and olfactory observations.

Aroma Molecules and Colored Molecules

The aroma molecules and colored molecules that distill off are determined. This tells us about the difference in molecular mass between the two groups. For example, if more aroma molecules distill off compared to colored molecules, it suggests that aroma molecules have a lower molecular mass than colored molecules.

Density and %Ethanol

The density (g/ml) and %ethanol by weight for each distillate fraction are determined. The effectiveness of the distillation process, particularly in fraction 1, is commented on by comparing the %ethanol obtained to the %ethanol of the red wine and the maximum %ethanol possible for the distillate.

The density of fraction 3 is also compared to the density for 0% ethanol. The density obtained for fraction 2 is discussed in terms of being nearly pure ethanol, pure water, or something in between.