Re: [Distillers] Re: Chemical Bonding
- Hi Tyler and others in this thread,
the deionised water bit is a red herring: that just stops minerals
coming out of solution and causing haze.
As to the freezing or not bit.
Firstly, that actual physical mixing of ethanol and water is harder
than is seems: even when the refractive swirls that indicate poor
mixing have gone, the mix is not 100% done: plenty of shaking in a part
filled bottle or several weeks "maturing" will complete it.
then there is the "molecular mixing" aspect: You will have noticed that
it gets warm when you mix water and ethanol, this is because an
exothermic reaction takes place as the supramolecular water and ethanol
structures are rearranged into a new form. This is a pretty scary
concept, but even in a liquid, the constituent molecules like to hang
together in particular ways (not as rigidly at atoms hang together in
less say the diamond lattice!). When new and different moleculres are
added these structures take a time to "decide" what the optimal new
structure will be.
This will affect any number of physical properties including density
and even melting point, but not massively. (eg the density of EtOH+H2O
is not an average of the 2 constituents).
I rather suspect poor mixing, bad measurements or freezer to freezer
differences in efficiency.
Hope that helps.
--- tyler_97355 <kd7enm@...> wrote:
> I am not an expert on the theory of why it freezes and why itCheers,
> However, I do know that commercial distilleries dilute with
> water to prevent this from happening. Why does de-ionized water bond
> better with ethanol? The hell if I know. Maybe there is an expert out
> there who can explain it to us simple-minded folk.
> Personally, I only use tap water from a well. Sometimes it freezes,
> and sometimes it doesn't. I couldn't tell you why.
Get your own web address.
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