How do you evaporate ethanol?
If you want to remove ethanol by evaporation , this will occur at any temperature. As long as there is adequate ventilation to remove the ethanol vapours , it will evaporate . You can speed things up by evaporating at higher temperatures - but be careful ethanol is flammable and the vapours can form explosive mixtures. It is better to do this on a water bath in a fume cabinet with adequate ventilation exhausting to atmosphere - or to a fume recovery system . If you have the ethanol dissolved in water , things are much more complicated because you cannot evaporate the ethanol exclusively - the vapours generated will always contain some water vapour. This is especially so at higher temperatures. You are not very specific in your question , but I would opt for evaporation on a water bath in a fume cabinet.
If the solid solute and ethanol are the only substances inside the solution, then you could either evaporate to dryness using a hotplate, since ethanol is relatively volatile, or distill to dryness if you want to recover the solvent. You should then scrape off the solids from the beaker/flask and crush them to obtain the powder.Note: do not heat to dryness if your product is not thermally stable!Submit[image source]
Looking at molecular weight, it would be expected that any particular temperature (so the Kinetic Energy of both types of molecule is the same) water would be more volatile.This is not the case.Being the smaller molecular weight, the water molecules will move faster (translation, vibration, oscillation, rotation) than the ethanol.More to the point, intermolecular forces (hydrogen bonds) between molecules is much stronger in water than in ethanol. Water has the strongest hydrogen bonds of all molecules. These forces are key to the volatility of a liquid.In order for a liquid to evaporate, the KE (hence velocity) of the molecules must be sufficient to escape the intermolecular forces at the surface of the liquid. Because of the higher hydrogen bond strength of water, the KE needed by water molecules exceeds that needed by ethanol.At any particular temperature there will be a statistical distribution of KE (velocities) referred to as a Bell Curve, such that most molecules have a typical velocity for that temperature (corresponding to the central region of the distribution), but some have more and some have less. The fraction of molecules that have sufficient energy to escape the bulk liquid for water is smaller than the fraction for ethanol.At any temperature in a closed container, there will be a dynamic equilibrium set up between the vapour and liquid phases. The vapour pressure of the water / ethanol is the contribution that this vapour makes towards the total atmospheric pressure.Le Chatelier tells us that if equilibrium is disturbed, a reaction shifts to annul the effect of change - therefore by opening the container and allowing the vapour to escape (or blowing over it / leaving it in a draught, the liquid will continue to evaporate in order to regain the equilibrium.The faster the liquid exaporates, the more KE is removed which reduces the average energy of the remaining molecules and hence the temperature of the liquid decreases. This is how we stay cool by sweating, or keep bottles cool when camping by wrapping them in wet cloths and also the priciples behind refrigeration. So, ethanol would evaporate faster than water which means that ethanol has a more effective cooling effect than water.In refrigeration, other chemicals are used such as ammonia or CFCs which are less (or non) polar so that they can evaporate even faster causing greater cooling effects.
Moderate heating causes evaporation and eventually boiling. This is how ethanol is distilled. When yeast ferments a sugar/starch solution to 10–13% ethanol, the only way to get the concentration much higher is to distill it. Distillation is done by gently heating the mixture up to the boiling point of ethanol, which is below the boiling point of water. The vapors that come off still contain some water (because water evaporates at a fair rate even below its boiling point), but it is mostly ethanol. If those vapors are then fed into coils and such that are a bit cooler, the ethanol will condense and drain down into a much more concentrated product. Commercial distilleries have little risk of fires.Of course, if you are talking about heating with fire, that’s a different story. There are some restaurants where they are happy to pour Bacardi 151 (more than 3/4 ethanol) on top of your meal and serve it to you flaming. Yes, that concentration of alcohol will combust, especially if poured into a hot cast iron skillet and then lit with an open flame.
Why doesn't 1L of Ethanol + 1L of Water = 2L of Solution?
So adding equal volumes of ethanol and water results in a solution with a volume less than the mathematical volume. I understand that it has to do with intermolecular forces, mainly Hydrogen-forces, and how they form in the solution. However, there's Hydrogen-forces within the pure liquids themselves prior to mixing. A molecule of H2O can form a maximum of 4 Hydrogen-forces (2 H-force donors and 2 H-force acceptors) with (obviously) 4 water molecules, while a molecule of C2H5OH (ethanol) can form a maximum of 3 Hydrogen-forces (1 H-force donor and 2 H-force acceptors) with 3 neighboring ethanol molecule. So when we mix the two equal volumes of solution, we still have Hydrogen-forces. How do these Hydrogen-forces in solution lead to the molecules of water and ethanol becoming more efficiently packed and thus take up less volume than by themselves? And since there's a smaller volume after mixing, does this mean the solution is "more" dense/How would the density of the solution be relative to each liquid? I know that water molecules (18 g/mol) are smaller than ethanol (or any alcohol molecule) molecules (46 g/mol) and that water has a density of 1 g/ml while ethanol has a density of 0.789 g/ml.
You have to define what you mean by "extreme" heat, but I'm going to assume we're talking room temperature (20 C, 68 F).Both water and alcohol will evaporate over time at this temp. This is because, while the average energy of the molecules in a given liquid have an energy equivalent to the specified temperature, in reality there's a distribution of energies across both the water and alcohol molecules. This distribution is described by the Boltzmann distribution.What this means is that, at any given time, some of the molecules have enough energy to escape their molecular bonds and evaporate into the air. It's worth noting that this doesn't mean the molecule breaks up into its constituent atoms, but just frees itself from the other molecules.One interesting result is that evaporation is endothermic. You've probably experienced this yourself when getting out of a swimming pool, you immediately feel cold. This is because all the "hot" molecules of water are evaporating into the air, lowering the average energy (e.g. temperature) of the remaining ones which then pulls more heat from your body. This is somewhat how air conditioning works as well.
How long does it take ethyl alcohol to evaporate?
I have a 3 US Fluid Ounce sample of Badardi 151 (75.5% alcohol by volume), mixed with some other stuff (a whole other can o' worms). The short question is: How long will it take this volume of alcohol to evaporate (at least 50% of the alcohol needs to evaporate). The test is being conducted in glass honey jar, which has an opening diameter of approximately 1.25". While I understand increasing surface area will speed up the rate of evaporation, I'm weary of contaminating my experiment with particulates and debris from the air. I had considered heating up the solution, in order to speed up the rate of evaporation, but given the flammability of such high concentrations of ethyl alcohol, I'd rather avoid an open flame. Does anyone have any suggestions? Does anyone have a time frame for evaporation? Would 72 hours in a dry, warm, room be sufficient? Thanks
How can I make acetone evaporate faster?
Place the jar in a bowl of hot water. The extra heat will vaporise the acetone quicker. But, do it outside, the acetone vapour isn't too pleasant to be breathing in.
How do you go about separating a solution of 2 liquids (for example ethyl alcohol and water)?
The simplest method would be through distilation. Because the two solutions have two different boiling points, (ethyl alcohol being much lower than H2O), you can boil the mixture of the two liquids and use a condensor to collect the vapors. Each time you do this, because ethyl boils before H2O, the collected vapors will be more "ethyl rich".
Your question is not specific enough. Different types of alcohol have different evaporation rates, as compared to water. The evaporation rates also depend highly on temperature.However; I’ll assume room temperature (22-23°C) for both alcohol and water. We will use pure H2O for our water, and isopropyl alcohol will be our alcohol.From this source (Alcohol Evaporation), we can see that a 100mL sample of isopropyl alcohol was shown to lose roughly 6mL over a 24-hour period.As for water: we will have to use a formula to find it, as I could not find a valid source for the evaporation rate)[ E = 7.4PA / T+459.67 ] is a formula to determine evaporation of water by gallons/day.withE = Evaporation Rate (Gallons/Day)A = Surface Area (ft2) (if a 100mL cube, 0.0233 ft2)P= Water's Vapor Pressure (mmHG) at room temperature (19.8 mmHG)T = Temperature (°F) (72°F)If we calculate this correctly, our answer is .00642 gallons/day, or 24.3mL/day.Water: 24.3 mL/dayAlcohol: 6mL/day24.3 > 6No, water evaporates faster than alcohol.