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distillation

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analytical chemistry

analytical chemistry  

Reference type:
Overview Page
The branch of chemistry concerned with analysing materials by chemical (or physical) methods.
balance

balance  

Reference type:
Overview Page
The need to determine the weights of objects is at least as old as recorded history. Commercial transactions, from the determination of the value of the metal in coins to ...
barley

barley  

[Sp]Staple cereal of the Old World of the genus Hordeum. Two main groups are recognized. Two‐row barley (Hordeum distichum) derives from the wild form Hordeum spontameum that was distributed from the ...
Beer, Corn and Maple

Beer, Corn and Maple  

Pre-Classic Maya farmers were probably the first people to brew beer from maize, doing so around 2600 b.c.e. The Maya used fermentation as one method of releasing vital amino acids ...
bourbon

bourbon  

American whiskey made by distilling fermented maize mash. Sour mash bourbon is made from mash that has yeast left in it from a previous fermentation.
chemistry

chemistry  

Reference type:
Overview Page
The study of the elements and the compounds they form. Chemistry is mainly concerned with effects that depend on the outer electrons in atoms. See biochemistry; geochemistry; inorganic chemistry; ...
desalination

desalination  

Reference type:
Overview Page
The removal of dissolved salts and minerals from saline water to produce fresh, drinkable water. Commercial desalination processes include: reverse osmosis, electrodialysis, multieffect distillation, ...
distil

distil  

or (US)to undergo, to subject to, to purify, or to separate by distillation.
distillate

distillate  

The liquid (or solid) product of distillation.
distillation

distillation   Reference library

Oxford Dictionary of Biochemistry and Molecular Biology (2 ed.)

Reference type:
Subject Reference
Current Version:
2008
Subject:
Science and technology, Life Sciences
Length:
55 words

the act or process of evaporating a liquid by boiling so that its components, which are vaporized at different temperatures

distillation

distillation   Quick reference

World Encyclopedia

Reference type:
Subject Reference
Current Version:
2004
Subject:
Encyclopedias
Length:
74 words

Extraction of a liquid by boiling a solution in which it is contained and cooling the vapour so that it

Distillation

Distillation   Reference library

Bob Pastorio

The Oxford Encyclopedia of Food and Drink in America (2 ed.)

Reference type:
Subject Reference
Current Version:
2013

Distillation is the process of controlled heating of a mixture to separate the more volatile from the less volatile parts,

distilling

distilling  

Whiskey was the most popular drink in Ireland by 1800. In 1700 consumption had been largely confined to those higher up the social scale, but during the 18th century (notably ...
laboratory

laboratory  

Reference type:
Overview Page
A place (room, building) equipped for scientific experiments and/or routine physical chemical and biological tests and/or for production of vaccines, drugs, etc. Laboratories may be dangerous: the ...
organic chemistry

organic chemistry  

Reference type:
Overview Page
The branch of chemistry concerned with compounds of carbon.
rectification

rectification  

The process of purifying a liquid by distillation. See fractional distillation.
still

still  

An apparatus for the distillation of liquids, including the preparation of distilled water. It consists of a heated vessel, a condenser, and a receiver. A continuous apparatus incorporates an ...
vodka

vodka  

Made from neutral spirit, i.e. alcohol distillate mainly from potatoes, with little or no acid, so that there is no ester formation and hence no flavour. Polish vodka is flavoured with a variety of ...
whisky

whisky  

Reference type:
Overview Page
A grain spirit distilled from fermented malted barley, rye, maize, or sometimes other cereal. Most brands of whisky are a blend of malt whisky with spirit distilled from grain. The distilled spirit ...

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