Planning and Designing Chemistry Lab – Investigating the alcohol content of store-bought alcohol and homemade alcoholic beverages

Planning and Designing Chemistry Lab – Investigating the alcohol content of store-bought alcohol and homemade alcoholic beverages 

Problem:

Miss Mavis feels that her homemade alcoholic beverage is of a higher alcoholic content than that of the commercial brands in the supermarket but her friends think otherwise.

Hypothesis:

The other commercial brands contain a higher alcoholic content than Miss Mavis’s beverage

Aim:

To investigate if the other brands of alcoholic beverages contain a higher alcoholic content than Miss. Mavis’s beverage.

Apparatus / Materials:

three (3) different brands of alcohol, beakers, boiling flask, water,  bunsen burner, fractionating column, glass beads, Miss. Mavis’s beverage.

300px-Fractional_distillation_lab_apparatus.svg

Method:

  1. Pour 30ml of one of the brands of alcohol in the boiling flask.
  2. Set up apparatus as shown in the diagram above
  3. Apply heat and note your observations
  4. Use a beaker to collect the distillate and measure the volume that was collected.
  5. Repeat the procedure for the other brands of alcohol and Miss. Mavis’s beverage.
  6. Tabulate results

Variables

  • Controlled – amount of each beverage used.
  • Manipulated- different brands of alcohol used
  • Responding- volume of distillate

Expected Results:

Chemistry diagram 8

Interpretation of Results

If after distilling the four (4) beverages, the store bought brands each had more alcohol than Miss Mavis’s beverage, then the hypothesis is true.

Sources of Error / Limitations

The beaker contained impurities which may have affected the results

Assumption:

All alcoholic beverages contain the same amount of alcohol

 

 

 

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