Dittmar and R. Anschütz, independently of one another, introduced “distillation under reduced pressure”; and “fractional distillation” was greatly aided by the columns of Wurtz (1855), E. Linnemann (1871), and of J. A. Le Bel and A. Henninger (1874). In chemical technology enormous strides have been made, as is apparent from the coal-gas, coal-tar, mineral oil, spirits and mineral acids industries.
The subject is here treated under the following subdivisions: (1) ordinary distillation, (2) distillation under reduced pressure, (3) fractional distillation, (4) distillation with steam, (5) theory of distillation, (6) dry distillation, (7) distillation in chemical technology and (8) commercial distillation of water.
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| Fig. 1. |
1. Ordinary Distillation.—The apparatus generally used is shown in fig. 1. The substance is heated in a retort a, which consists of a large bulb drawn out at the top to form a long neck; it may also be provided with a tubulure, or opening, which permits the charging of the retort, and also the insertion of a thermometer b. The retort may be replaced by a distilling flask, which is a round-bottomed flask (generally with a lengthened neck) provided with an inclined side tube. The neck of the retort, or side tube of the flask, is connected to the condenser c by an ordinary or rubber cork, according to the nature of the substance distilled; ordinary corks soaked in paraffin wax are very effective when ordinary or rubber corks cannot be used. Sometimes an “adapter” is used; this is simply a tapering tube, the side tube being corked into the wider end, and the condenser on to the narrower end. The thermometer is placed so that the bulb is near the neck of the retort or the side tube of the distilling flask. It generally happens that much of the mercury column is outside the flask and consequently at a lower temperature than the bulb, hence a correction of the observed temperature is necessary. If N be the length of the unheated mercury column in degrees, t the temperature of this column (generally determined by a small thermometer placed with its bulb at the middle of the column), and T the temperature recorded by the thermometer, then the corrected temperature of the vapour is T + 0·000143 (T−t) N (T. E. Thorpe, Journ. Chem. Soc., 1880, p. 159).
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| Fig. 2. |
The mode of heating varies with the substance to be distilled. For highly volatile liquids, e.g. ether, ligroin, &c., immersion of the flask in warm water suffices; for less volatile liquids a directly heated water or sand bath is used; for other liquids the flask is heated through wire gauze or asbestos board, or directly by a Bunsen. The condensing apparatus must also be conditioned by the volatility. With difficulty volatile substances, e.g. nitrobenzene, air cooling of the retort neck or of a straight tube connected with the distilling flask will suffice; or wet blotting-paper placed on the tube and the receiver immersed in water may be used. For less volatile liquids the Liebig condenser is most frequently used. In its original form, this consists of a long tube surrounded by an outer tube so arranged that cold water circulates in the annular space between the two. The vapours pass through the inner tube, and the cold water enters at the end farthest from the distilling flask. For more efficient condensation—and also for shortening the apparatus—the central tube may be flattened, bent into a succession of V’s, or twisted into a spiral form, the object in each case being to increase the condensing surface. Of other common types of condenser, we may notice the “spiral” or “worm” type, which consists of a glass, copper or tin worm enclosed in a vessel in which water circulates; and the ball condenser, which consists of two concentric spheres, the vapour passing through the inner sphere and water circulating in the space between this and the outer (in another form the vapour circulates in a shell, on the outside and inside of which water circulates). A very effective type is shown in fig. 2. The condensing water enters at the top and is conducted to the bottom of the inner tube, which it fills and then flows over the outside of the outer tube; it collects in the bottom funnel and is then led off. The vapours pass between the inner and outer tubes.
Practically any vessel may serve as a receiver—test tube, flask, beaker, &c. If noxious vapours come over, it is necessary to have an air-tight connexion between the condenser and receiver, and to provide the latter with an outlet tube leading to an absorption column or other contrivance in which the vapours are taken up. If the substances operated upon decompose when heated in air, as, for example, the zinc alkyls which inflame, the air within the apparatus is replaced by some inert gas, e.g. nitrogen, carbon dioxide, &c., which is led in at the distilling flask before the process is started, and a slow current maintained during the operation.
2. Distillation under Reduced Pressure.—This method is adopted for substances which decompose at their boiling-points under ordinary pressure, and, generally, when it is desirable to work at a lower temperature. The apparatus differs very slightly from that employed in ordinary distillation. The “receiver” must be connected on the one side to the condenser, and on the other to the exhaust pump. A safety vessel and a manometer are generally interposed between the pump and receiver. For the purpose of collecting the distillates in fractions, many forms of receivers have been devised. Brühl’s is one of the simplest. It consists of a number of tubes mounted vertically on a horizontal circular disk which rotates about a vertical axis in a cylindrical vessel. This vessel has two tubulures: through one the end of the condenser projects so as to be over one of the receiving tubes; the other leads to the pump. By rotating the disk the tubes may be successively brought under the end of the condenser. Boiling under reduced pressure has one very serious drawback, viz. the liquid boils irregularly or “bumps.” W. Dittmar showed that this may be avoided by leading a fine, steady stream of dry gas-air, carbon dioxide, hydrogen, &c., according to the substance operated upon—through the liquid by means of a fine capillary tube, the lower end of which reaches to nearly the bottom of the flask. “Bumping” is common in open boiling when the liquid is free from air bubbles and the interior of the vessel is very smooth. It may be diminished by introducing clippings of platinum foil, pieces of porcelain, glass beads or garnets into the liquid. “Frothing” is another objectionable feature with many liquids. When cold, froth can be immediately dissipated by adding a few drops of ether. In boiling liquids its formation may be prevented by adding paraffin wax; the wax melts and forms a ring on the surface of the liquid, which boils tranquilly in the centre.
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| Wurtz. Linnemann. Le Bel-Henninger. Glynsky.Young.Kreusler. |
| Fig. 3. |
