Other methods that were used before the invention of distillation include hand expression. Used only on the citrus fruits‚ the rinds were squeezed by hand until oil glands burst. It was then collected in a sponge and then put in a container. There was also Enfleurage. This was the way of getting oils from flowers. Heads of flowers were placed on to a glass frame‚ covered in fat and were replaced until the fat was saturated with the essential oil. It was the extracted with alcohol which dissolved
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................. .........................................................................6 3.6. Sugar Fermentation Process ......................... .............................................................6 3.7. Fractional Distillation Process ........................ ..........................................................7 3. Ethanol-based engines............................... .............................................................................7 4. Environment
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Tequila is a drink produced from distillation the fermented juice a plant called blue agave. Tequilas can be of two different types‚ one which is made from 100% blue agave and in some cases sugar is added from sources such as cane or corn syrup. There are around 50 companies that produce Tequila in Jalisco; still each one has its own different recipe. They differ in production process‚ proportion of agave used‚ and microorganisms used in fermentation‚ distillation equipment and maturation and ageing
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pili nut shells and pulp shall be used in the experiment. The shell and pulp extracts shall be obtained through Soxhlet extraction using Hexane (C6H14) as the solvent. After which‚ the resulting extracts shall be separated from the solvent through distillation‚ separately. The obtained pili nut shell extract and pulp extract shall then be tested in 30%‚ 50% and 70% concentrations. The
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diced Celery diced (optional) ¼ cup water 2 tablespoons lemon juice 1 tablespoon finely minced onion 1 clove of garlic crushed and minced ¼ teaspoon curry powder or to taste Dash of garlic powder Dash of onion powder Dash of cayenne pepper Dash of cinnamon Dash of turmeric Directions In small saucepan lightly sauté chicken in lemon juice until lightly brown‚ add ¼ cup water and spices. Stir well and simmer over low heat until liquid reduces to form a sauce and chicken is cooked well. Add water as
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to volatilize water from concentrated solutions of sulfuric acid‚ but azeotropic distillation can sometimes help. Azeotropic distillation is the process of adding components to generate a new‚ lower-boiling point liquid compound or azeotrope. The sulfination reaction is exothermic but not highly corrosive‚ so sulfination can be conducted in stainless steel or cast iron sulfinators. A jacket heated with hot oil or steam can serve to heat the contents sufficiatently to get the reaction started‚ then
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(c) Explain the following methods of soil treatments briefly using examples. (i) Steam stripping (ii) Vacuum extraction (iii) Aeration (iv) Bioremediation (40 marks) (d) Explain the principles behind the following water treatment methods briefly. (i) Activated carbon filtration (ii) Distillation (20 marks) (02) Answer all parts (a) What is Acids drainage? Explain
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waste clay x waste clay dry base oil content. 3‚ deodorization loss including the deodorization process of fatty acid and small molecular substances such as aldehydes‚ ketones‚ sterol‚ vitamin E and other things not saponification‚ gan three ester distillation volatilization loss;In the process of stripping oil splash damage.Deodorization consumption = 0.2 + 1.1 x (FFA in deodorization tower % + POV / 80 + water mixed %) 4‚ in the process of production caused by improper operation or by reason of rice
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An Assignment on Rice Bran Oil Technology Oil: Oils are esters of glycerol and fatty acid. In other words‚ oils are tri-glycerol ester of fatty acid. Hence ester of glycerol is known as glycerides and fatty acids both are saturated and unsaturated. Oils are liquid at ordinary temperature. Example: Rice bran oil‚ Coconut oil‚ Soybean oil‚ palm oil. Etc. Fats: Fats are same as oil‚ i.e. Fats are esters of glycerol and fatty acid‚ except that fat is solid at ordinary temperature. The melting point
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BARTENDING MODULE The Bartenders Station/Bar Set up/Liquor Arrangement Parts of a Bar 1. Front Bar 2. Back Bar 3. Under Bar Bar Design and Layout What is a Cocktail? Cocktail-is a class of alcoholic beverage that is derived by mixing one or more of the other classes of alcoholic beverages with or without flavoring‚ eggs‚ non-alcoholic beverages‚ juices or water. It is also a mixed drinks. The modern definition of a cocktail is a drink composed of at least two ingredients
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