Jordi PD Lab

LAB: 3
DATE: 12/9/2020
TOPIC: Alcohol extraction
HYPOTHESIS: If the alcohol concentrations of 501 lager and Belikin beer are determined then 501 lager
beer would have the highest alcohol content.
OBJECTIVE: To determine the beer with the highest alcohol content through titration.
MATERIALS:
1. 250 mL conical flasks

2. rubber stoppers
3. burette
4. 5 mL beakers
5. Belikin/501 beer sample
6. 10 mL and 1 mL pipettes
7. incubator
CHEMICALS:
1. Acid dichromate solution

2. Starch indicator solution
3. Sodium thiosulfate solution
4. Potassium iodide solution
PROCEDURES:
Sample Preparation
1. Dilute beer sample (Belikin) 1:20 (10 mL in 200 mL) with distilled water.
Titration:
2. Transfer 10 mL of the acid dichromate solution to a 250 mL conical flask.

3. Pipette 1mL of the diluted sample (Beliking) into a 5 mL beaker. Prepare three samples of the
beverage. The entire contents of the flask are used in the titration.
4. Dangle the sample holder over the dichromate solution while holding it in place with the rubber
stopper.
5. Store the flask overnight at 25–30°C in an incubator. Leave overnight.
6. Loosen the stopper carefully and remove and discard the sample holder.
7. Rinse the walls of the flask with distilled water, and then add about 100 mL of distilled water and 1
mL of potassium iodide solution.
8. Mix the solution.
9. Prepare 3 blank titrations by adding 10 mL of acid dichromate solution to a conical flask, adding 100
mL of water and 1 mL of potassium iodide solution and mix.
10. Fill a burette with sodium thiosulfate solution and titrate each flask with sodium thiosulfate. When
the brown iodine color fades to yellow, add 1mL of starch solution and keep titrating until the blue
color disappears. Titrate the blank flasks first, and repeat until concordant results are obtained
(within 0.1 mL). Then titrate each of the alcohol samples. If the three samples of the beverage do
not give concordant results, further samples will need to be prepared.
11. The procedures were repeated with 501 beer.
VARIABLES:
Dependent: concentration of alcohol
Independent: titrant (diluted beer)
Control: same indicator solution
OBSERVATION:
Chemical Volume
Sodium Thio sulphate (sample results) (Average)
Sodium Thio sulphate(blank results) (Average)
CALCULATIONS:
1. The average volume of sodium thiosulfate used for your sample from your concordant sample
results must be determined.
2. The average volume of sodium thiosulfate used for the blank titration from your concordant blank
results must also be determined.
3. Subtract the volume of the sodium thiosulfate solution used for the sample titration from the
volume used for the blank titration.
4. This volume of the sodium thiosulfate solution could be used to determine the alcohol
concentration.
5. Calculate the number of moles of sodium thiosulfate in this volume.
6. Using the equations, determine the relationship between the moles of sodium thiosulfate and the
moles of ethanol. – as 6 mol of S2 O 3 2- is equivalent to 1 mol of Cr2 O 7 2- – and 2 mol of Cr2 O 7
2- is equivalent to 3 mol of C2 H 5 OH – then 1 mol of S2 O 3 2- is equivalent to 0.25 mol of C2 H 5
OH
7. Use the ratio to calculate the moles of alcohol in the sample solution.
8. Remember to allow for the dilution factor for example if the dilution was 1:40 the result needs to
be multiplied by 40.
9. Convert the answer in moles per liter to percentage (grams per 100mL) and compare.
DISCUSSION:
This method uses a redox titration to find the concentration of ethanol in an aqueous solution. The
ethanol is oxidised to ethanoic acid by reacting it with an excess of potassium dichromate in acid. The
blank titration tells you how much acid dichromate was present at the start. As no alcohol was added
the full amount of the dichromate is still present. The blank titrations are carried out so the result can
be compared with those of the sample titrations. Belikin beer is said to contain 4.8% of pure alcohol
while 501 lager contains 5% of pure alcohol. Alcohol is formed when yeast ferments (breaks down
without oxygen) the sugars in different food. This difference in averaged bottles pre-concludes the idea
that 105 lager beer has more concentrated alcohol hence giving you the unbeatable, festive feeling.
In the liver, ethanol is converted to acetaldehyde by the alcohol dehydrogenase enzyme, and then
subsequently converted into acetate by the aldehydes dehydrogenase enzyme. The acetate is then
brocken down into carbon dioxide and water then eliminated from the body. The liver can break down
alcohol at an average rate of 8 grams every hour.
The hop plant, gives beer its bitter taste. The buds are also full of chemicals known as bitter acids, which
are powerful inflammation fighters. The more bitter acids a brew contains, the greater the response.
Gastric acid is produced as a result of the bitter acids. Gastric acid is key for both digesting food in the
stomach and controlling the growth of dangerous gut bacteria. One type of bitter acid, lupulone, wiped
out tumors in rats with colon cancer who consumed it in their drinking water, according to a 2007 study
published in Carcinogenesis.
ASSUMPTION:
If both beers are tested to see which had a higher alcohol percentage then the 501 lager beer will have a
higher percentage.
LIMITATION:
A possible limitation would be to get a 501 lager beer since it is new to the brewing companget a 501
lager beer since it is new to the brewing company. Another possible limitation would be not getting the
beers with similar brewing dates.
SOURCE OF ERROR:
A possible source of error would be because of this process being a redox reaction other components
present in the beer can be oxidized.

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LAB: 3

TOPIC: Alcohol extraction

1. 250 mL conical flasks

1. Acid dichromate solution

2. Transfer 10 mL of the acid dichromate solution to a 250 mL conical flask.

Dependent: concentration of alcohol

Independent: titrant (diluted beer)

Control: same indicator solution

Sodium Thio sulphate (sample results) (Average)

Sodium Thio sulphate(blank results) (Average)

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