Steam Distillation Edited

Content type

User Generated

Subject

Chemistry

School

University of Pittsburgh

Type

Homework

Uploaded By

fgneqbanyq96

Pages

Rating

Username 1

Student name:

Instructor:

Course:

Date:

Introduction

Steam distillation is a separation process that is applied in the purification of nonvolatile

liquids and those immiscible with water. This laboratory applied steam distillation process to

extract oil and water from a fruit (orange) and then find the optical rotation of the sample. D-

limonene is found in the essential oil of citrus fruits such as orange. Steam vapor depresses the D-

limonene boiling point enabling distillation to be carried out at a lower temperature. Distillation at

low temperatures prevents deterioration of the orange juice. The process of simple distillation has

a simple scheme and that why it chosen for the extraction process.

The D-limonene has a boiling point of around 175°C. The extraction of D-limonene with

water vapor lowers its boiling point. This allows the extraction process to take place at low

temperatures. The results of extraction by steam distillation is a technical grade of D-limonene. What

is needed is a food grade of D-limonene. To achieve this, the orange is cold pressed first, followed

by vacuum distillation. The orange is then juiced to produce the essential oil. The extracted juice is

then evaporated to produce a frozen concentrated juice. The remaining liquid is the essential oil.

Username 2

Apparatus and figure

Fig 1: steam distillation apparatus assembly.

The orange zest was put in the round bottomed flask and the distillate collected on the receiving end.

Procedure

A piece of orange peel was cut into pieces of m less than 1 cm for easy removal from the

flask after the experiment. All parts were placed in a round-bottomed flask filled with 100 ml of

water. A simple distillation method was set up. The distillation process was carried out. A distillate

of 30 ml was collected. The distillate was swirled. The results of the experiment were smelt. The

distillate was then placed in a separate funnel. The collection flask was then rinsed using 20 ml of

ether and the collection added in a separate funnel. The products were then shaken and vented. The

aqueous phase was removed and the ether extract dried over Na2SO4 and the products decanted in

a beaker. A boiling chip was then added and the ether removed on a steam bath in the hood. The

mass of the product was then recorded. All products were combined and IR Spectrum and refractive

index taken. The orange rind was then disposed of in a trashcan.

End of Preview - Want to read all 4 pages?

Access Now

Unformatted Attachment Preview

Username 1 Student name: Instructor: Course: Date: Introduction Steam distillation is a separation process that is applied in the purification of nonvolatile liquids and those immiscible with water. This laboratory applied steam distillation process to extract oil and water from a fruit (orange) and then find the optical rotation of the sample. Dlimonene is found in the essential oil of citrus fruits such as orange. Steam vapor depresses the Dlimonene boiling point enabling distillation to be carried out at a lower temperature. Distillation at low temperatures prevents deterioration of the orange juice. The process of simple distillation has a simple scheme and that why it chosen for the extraction process. The D-limonene has a boiling point of around 175°C. The extraction of D-limonene with water vapor lowers its boiling point. This allows the extraction process to take place at low temperatures. The results of extraction by steam distillation is a technical grade of D-limonene. What is needed is a food grade of D-limonene. To achieve this, the orange is cold pressed first, followed by vacuum distillation. The orange is then juiced to produce the essential oil. The extracted juic ...
Purchase document to see full attachment