Name: steam distillation and low-boiling separation
Uploaded: 2020-03-26T07:22:28.000Z
Duration: 3 min 54 s
Channel: JoVE

Cuando una mezcla ideal de dos líquidos miscibles se calienta hasta hervir, la solución hierve a una temperatura entre los puntos de ebullición de cada componente. Si estos líquidos tienen puntos de ebullición muy diferentes, cuando la mezcla comienza a hervir, el vapor es rico en las moléculas del componente más volátil. Este fenómeno se usa a menudo para separar mezclas mediante destilación simple, donde se calienta una mezcla de dos líquidos miscibles y el vapor se condensa nuevamente en líquido y se recoge.
A medida que el vapor rico con el componente más volátil se recoge como destilado, la fase líquida se enriquece con las moléculas del componente menos volátil. Sin embargo, esta técnica requiere que la solución se caliente al menos hasta el punto de ebullición del compuesto más volátil y, a menudo, más allá de eso.
En el caso de los compuestos orgánicos sensibles a la temperatura, esta alta temperatura podría hacer que las moléculas orgánicas se descompongan en otra cosa. Entonces, ¿cómo podemos separar este tipo de compuestos? Primero, demos un paso atrás.
Recordemos que la presión de un vapor en equilibrio con su fase condensada se denomina presión de vapor. Cada uno de los componentes de una mezcla de líquidos tiene su propia presión de vapor, a la que llamamos presión parcial. Sabemos que una solución hierve cuando la presión total de vapor de la solución es igual a la presión atmosférica. La presión total de vapor es igual a la suma de las presiones parciales de los componentes.
Para una mezcla de líquidos miscibles, lo que significa que cualquier combinación de los líquidos forma una solución homogénea, las presiones parciales se calculan a partir de las presiones de vapor de los compuestos puros multiplicadas por sus fracciones molares en la solución. Sin embargo, para una mezcla heterogénea de líquidos inmiscibles, lo que significa que los líquidos son insolubles entre sí, las presiones parciales son simplemente las presiones de vapor de los compuestos puros.
Dado que cada componente de la mezcla heterogénea contribuye a la presión total de vapor independientemente de los otros componentes, la mezcla hierve cuando la presión total de vapor, que es la suma de las presiones parciales, es igual a la presión atmosférica. Esto ocurre a una temperatura más baja que los puntos de ebullición individuales de cada componente porque la presión total de vapor aumenta con la temperatura mucho más rápido de lo que cabría esperar incluso para el componente más volátil.
Podemos aprovechar este fenómeno para realizar la destilación al vapor, que se utiliza para aislar un compuesto orgánico sensible a la temperatura que se descompone a altas temperaturas y es insoluble en agua a partir de sustancias no volátiles. La configuración de destilación al vapor es similar a una configuración de destilación simple con la adición de un depósito de agua para reponer agua durante todo el proceso.
A medida que la mezcla hierve, tanto el agua como el compuesto orgánico de interés se vaporizan. Los vapores de agua y compuestos orgánicos viajan hacia el condensador, se condensan en líquido y se recogen. Los líquidos inmiscibles se separan después. Solo queda agua y materiales no volátiles en la mezcla en el matraz.
En este laboratorio, configurará y realizará un experimento de destilación al vapor para extraer aceite esencial de los componentes no volátiles de una cáscara de naranja. A continuación, utilizará la extracción líquido-líquido para extraer el aceite esencial del agua y convertirlo en un disolvente orgánico.

destilación al vapor

Steam Distillation

<h4>Destilación al vapor </h4>
La destilación al vapor es una técnica de separación que aprovecha la propiedad de bajo punto de ebullición de las mezclas inmiscibles. Se utiliza principalmente para separar moléculas orgánicas sensibles a la temperatura de un contaminante no volátil. La molécula orgánica debe ser inmiscible en el agua.
En la destilación al vapor, la mezcla inmiscible se calienta hasta hervir, lo que provoca la destilación tanto del agua como de los compuestos orgánicos volátiles. Esto significa que la mezcla gaseosa viaja hacia arriba hasta un condensador, que luego condensa el vapor en líquido para que pueda ser recogido. A diferencia de la destilación simple, la destilación al vapor utiliza un depósito de agua para reponer el agua de la mezcla calentada durante todo el proceso. El componente orgánico inmiscible se destila lentamente junto con el agua, mientras que el componente no volátil permanece en la mezcla calentada. Una vez que se destila el componente orgánico, se puede separar del agua mediante extracción líquido-líquido.
<h4>Presión de vapor de una mezcla</h4>
Para una mezcla miscible que forma una solución homogénea, la presión de vapor de cada componente depende de la presión de vapor del componente puro y su fracción molar en la mezcla líquida de acuerdo con la ley de Raoult.
pA = pA*xA
donde pA es la presión de vapor de un componente líquido en una mezcla líquida miscible, pA* es la presión de vapor del líquido puro, y xA es la fracción molar de ese líquido en la mezcla, que es igual a nA/nt.n A es el número de moles del líquido individual en la mezcla, y nt es el número total de moles de todos los líquidos de la mezcla.
La presión total de vapor por encima de la mezcla líquida miscible es igual a la suma de la presión de vapor parcial de cada componente en ella, lo que se conoce como ley de Dalton. La presión de vapor de un líquido aumenta con la temperatura a medida que más moléculas ganan energía cinética para escapar de la fase líquida a la fase gaseosa. En una mezcla miscible que contiene dos líquidos, la presión total se puede describir como:
P = pA + pB
donde pA y pB son las presiones de vapor del líquido A líquido B, respectivamente, por encima de la mezcla. P es la presión total de vapor de ambos líquidos por encima de la mezcla. La combinación de las ecuaciones describe la relación entre la presión total de vapor de la solución y la fracción molar de los componentes individuales:
P = pA*xA + pB*xB
En una mezcla inmiscible, donde los componentes forman una mezcla heterogénea, las presiones de vapor de cada componente contribuyen independientemente a la presión de vapor total. Por lo tanto, la presión de vapor total es igual a la suma de las presiones de vapor puras individuales. En una mezcla inmiscible compuesta por dos líquidos, la presión total se define como la presión de vapor del primer líquido más la presión de vapor del segundo líquido.
P = pA* + pB*
<h4>Punto de ebullición de una mezcla inmiscible</h4>
A medida que se calienta un líquido, la presión de vapor aumenta. Cada componente de una mezcla tiene su propio punto de ebullición. En una mezcla de líquidos miscibles, la ebullición se produce a una temperatura entre los puntos de ebullición de los líquidos constituyentes.
Para una mezcla inmiscible, la ebullición se produce a una temperatura mucho más baja que los puntos de ebullición de los componentes individuales. Como cada componente individual contribuye de forma independiente, se requiere menos calor para aumentar la presión total de vapor a la presión atmosférica.
Por ejemplo, considere la mezcla inmiscible de benceno y agua. El punto de ebullición del benceno a presión atmosférica normal es de 80,1 °C, y el punto de ebullición del agua a presión atmosférica normal es de 100 °C. La solución hierve cuando la presión total de vapor alcanza los 760 mm Hg (presión atmosférica normal). A 69,3 °C, la presión de vapor del agua es de 227 mm Hg y la presión de vapor de benceno es de 533 mm Hg, lo que en total equivale a los 760 mm Hg necesarios para hervir. Esto está muy por debajo del punto de ebullición de cualquiera de los componentes individuales.
<h4>Referencias</h4>
<ol>
	<li style="font-size:17px">Kotz, J.C., Treichel Jr, P.M., Townsend, J.R. (2012). Química y reactividad química. Belmont, CA: Brooks/Cole, Cengage Learning.</li>
	<li style="font-size:17px">Silderberg, M.S. (2009). Química: La naturaleza molecular de la materia y el cambio. Boston, MA: McGraw Hill.</li>
</ol>

Destilación al vapor

Destilación al vapor 
La destilación al vapor es una técnica de separación que aprovecha la propiedad de bajo punto de ebullición de las mezclas inmiscibles. Es predominantemente ...

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steam distillation and low-boiling separation

Steam distillation is a separation method for temperature-sensitive organic compounds. It works best when the organic compound is immiscible in water, meaning the two liquids do not mix. The method helps remove the organic molecule from a non-volatile contaminant without using the higher temperatures needed for many other separations.

In steam distillation, the immiscible mixture is heated until both water and the volatile organic compound distill together. The vapor rises to a condenser, where it cools and becomes a liquid that can be collected. Unlike simple distillation, this setup uses a water reservoir to keep replacing water in the heated mixture during the process.

The organic component is carried over slowly with the water, while the non-volatile component stays behind in the heated flask. After distillation, the organic product can be separated from the water by liquid-liquid extraction. This makes steam distillation useful for isolating sensitive organic materials from unwanted impurities.

The same low-boiling behavior can be explained by vapor pressure. For a miscible mixture, each liquid follows Raoult’s law, so its vapor pressure depends on the pure liquid vapor pressure and its mole fraction. The mole fraction is the number of moles of one liquid divided by the total number of moles in the mixture. The total vapor pressure above a miscible mixture follows Dalton’s law and equals the sum of the partial vapor pressures.

As temperature rises, vapor pressure increases because more molecules gain enough kinetic energy to escape into the gas phase. In a two-liquid miscible mixture, the total pressure can be written as P = pA + pB, or as P = pA*xA + pB*xB when Raoult’s law is included. In an immiscible mixture, the components act independently, so the total pressure is the sum of the vapor pressure of the first liquid and the vapor pressure of the second liquid.

This independent vapor-pressure behavior is why immiscible mixtures boil at lower temperatures than either pure liquid. In a miscible mixture, boiling usually happens between the boiling points of the components. In an immiscible mixture, less heat is needed to reach atmospheric pressure, so the boiling point drops well below the boiling points of the individual liquids.

A benzene-water mixture shows this effect clearly. Benzene boils at 80.1 °C, and water boils at 100 °C at normal atmospheric pressure. The mixture boils when the total vapor pressure reaches 760 mm Hg. At 69.3 °C, water contributes 227 mm Hg and benzene contributes 533 mm Hg, which adds up to 760 mm Hg. That means the mixture boils at a temperature below either pure component.

Steam Distillation and Low-Boiling Separation

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Steam Distillation and Low-Boiling Separation

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