--- In Distillers@yahoogroups.com
, "Harry" <gnikomson2000@y...>
> --- In Distillers@yahoogroups.com, "nomex_ranger"
> > I am somewhat confused about commercial alcohol products. Since
> > are mostly produced in continuous run stills, wouldn't that mean
> > the high and low alcohols (foreshots and seconds) be left in
> > good friend ethel?
> ...............You would think on first look that would be the
> but no. I've said before that continuous still columns have a
> different profile of liquid/vapour along the column, when compared
> batch stills.
Further to that, I've drawn up a schematic of a continuous column
that may help you to understand a little better...
Mike Nixon also has an excellent paper he donated to the library...
...some time ago. Look
under 'Articles' for "Distillation, How it Works" by Mike Nixon.
One of the best sites on the 'net for unravelling the mysteries of
continuous distilling columns is Dr. Ming Tham's "Introduction To
Dr. Tham is a prolific writer and educator, with varied fields of