Separating the components of mixtures

The technique used to separate the components of a mixture depends on the physical properties of
the components.

Filtration
Filtration is used to separate a suspended or settled solid and a liquid when the solid does not dissolve in
the liquid, e.g. soil and water. The components are separated due to their different particle sizes.

filter paper - has holes which are

fhlter funnel big enough to let the liquid particles
through, but are too small to allow
the solid particles thrugh

SOld and
liquid mixture
residue - solid remaining

in the flter paper

filtrate - liquid which passes

through the hiter paper

Figure 2.4 Separating components of a mixture by filtration

Evaporation
Evaporation is used to separate and retain the solid solute from the liquid solvent in a solution. It
is used if the solute does not
decompose on heating or if a solid without water of crystallisation
(see p. 72) is required, e.g. to obtain sodium chloride from sodium chloride solution. The
components are separated due to their different boiling points. The boiling point of the solvent
must be lower than that of the solute so that it
is converted to a
gas and leaves the solute behind.

2 solvent evaporates quickly

evaporating dish 3 solid solute is deposited

on the sides of the dish
as the solvent evaporates
steam heats the
solution in the solution
evaporating dish

boiling water

heat

Figure 2.5 Separating components of a mixture by evaporation

Crystallisation
Crystallisation is used to separate and retain the solid solute from the liquid solvent in a solution. It is
used if the solute decomposes on
heating or if a solid containing water of crystallisation is
e.g. to obtain hydrated copper(11) sulfate from
copper(11) sulfate
solution. The components are
required,
separated due to t eir different volatilities. The solvent
must be more volatile than the
that it evaporates and leaves the solute behind. solute so

flter paper- prevents

impurities entering the 1 solvent evaporates slowly
solutio at room temperature

evaporating dish
solution
2 regular-shaped crystals of
solute form slowly at the
bottom of the dish

Figure 2.6 Separating components of a mixture by crystallisation

 Simple distillation
Simple distillation is used separate and retain the liquid solvent from the solid solute in a solution,
eg. to obtain distilled water from tap water or sea water. The solute can also be obtained by
evaporation or crystallisation of the concentrated solution remaining after distillation if no
impurities are present. The components are separated due to their different boiling points
Ihe boiling point of the solvent must be lower than that of the solute.

thermometer ensures that the temperature

of the vapour entering the condenser remains
constant at the boiling point of the solvent,
therefore the distilate is pure.

water in the condenser flows in the

water out
opposite direction to the solvent vapour
solution boils to create a permanently cold surface
and the solvent on which the vapour can condense
vapours rise up
the flask
Liebig
condenser

distillation 3 condensed solvent

flask drips into the flask
Solution 2 solvent vapour passes water in conical flask
through the condenser
where it is cooled,
neat
causing it to condense distillate-pure
solvent

Figure 2.7 Separating components ofa mixture by simple distillation

Fractional distillation
Fractional distillation is used to separate two (or more) miscible liquids with boiling points that are
close together,eg. ethanol, boiling point78 C, andwater, boiling point 100 °C. Miscible liquids mix
completely and are separated due to their different boiling points.

thermometer - ensures

that the temperature of

the vapour entering the 3 vapour of the liquid with the lower boiling
Condenser remains constant point reaches the top of the fractionating
at the boiling point of the column, enters the condenser and condenses
water
liquid with the lower boiling
Ut
point, therefore the distillate
pure

fractionating column dens

contains glass beads to
provide a large surface
area on which
Condensation and
evaporation can - 4 condensed liquid
Occur drips into the flask

1 mixture boils 2 vapour of the liquid water

with the higher
and vapours or boiling
point condenses in the distllate liquid with
both liquids enter fractionating column lower boiling point
the fractionating
Column and the liquid drips
back into the flask

mixture of two round flask

miscible liquids

heat

Figure 2.8 Separating components of a mixture by fractional distillation

As the mixture boils, vapours of both liquids rise up the fractionating column where they condense
and evaporate repeatedly and the vapour mixture becomes progressively richer in the more volatile
component (the one with the lower boiling point). The vapour reaching the top of the column
and entering the condenser is composed almost entirely of the more volatile component ànd the
temperature remains constant at the boiling point of this component.

The temperature beginsto rise whenalmostall ofthe more volatile liquid has di_tilled over. This shows
that a mixture of both liquids is reaching the top of the column and distilling over. This mixture is
collected in a second container and discarded.When the temperature reaches the boiling pointof the
acs volatile liquid (the one with the higher boiling point), that liquid is collected in a third container.
Separating funnel
A seprating funnel is used to separate two (or more) immiscible liquids, e.g. oil and water. Immiscible
liquids do not mix and are separated due to their different densities.

liquid with the lower density floats separating funnel-

cone shaped to reduce
loss at the liquid interface
liquid with the higher density sinks

The tap is opened until almost all of the

liquid with the higher density has run out.
The liquid interface is run into a second
flask and discarded, leaving the liquid
with the lower density in the funnel.
conical flask

liquid with the

higher density

Figure 2.9 Separating components of a mixture using a separating funnel

Paper chromatography
Paper chromatography is used to separate several solutes which are present in a solution. The solutes
are usually coloured and travel through absorbent paper at different speeds, e.g. the dyes in black
ink or pigments in chlorophyl. The solutes are separated based on:

How soluble each one is in the solvent used.

How strongly each one is attracted to the paper used.

absorbent paper
glass rod attached to the glass rod

The solvent moves up the paper, fastest moving dye

separating the dyes; the most
soluble and the least attracted slowest moving dye
to the paper moves the fastest.
This forms a chromatogram.

solvent suitable to position of the

dissolve the dyes original dye mixture

Figure 2.10 Separating components of a mixture by paper chromatography

h e extraction of sucrose irom sugar cane
The extraction of sucrose from sugar cane is an industrial process which uses several separation
extraction process is summarised in Figure 2.11.
techniques. The
Used to
generate
electricity
steam
bagasse FURNACE
Bagasse is burnt and
(cane
fibre) heat is used to boil
water forming steamn
ROLLER MILLS
cane entersFEEDER TABLE small pieces Cane is crushed and water
Cane is Ct by of cane is sprayed on to dissolve
the factory knives.
sucrose from the cells.
dilute SETTLING TANK
juice Lime (Ca(OH)2) is added to:
precipitate impurities so they
settle out
neutralise the acidic juice to
prevent sucrose breaking down

factory mud
ROTARY FILTER into glucose and fructose.
Returned to Impurities are filtered and
the fields the mud washed to extract muddy
all the sucrose.
impurities
clear juice
clear juice

BOILERS OR EVAPORATORS
Juice is concentrated by
heating in a series of boilers AmneeastpouNmn

at successively reduced steam to heat the frst

pressure, a process known evaporator
as vacuum distillation.

syrup (concentrated
juice)

VACUUM PAN
Syrup is crystallised at low **********.

pressure to prevent charring

Sold on the and caramelisation
local market masseculte (sugar molasses returned
or exported unrefned crystals and for further
* SUgar crystallisation
molasses)
CENTRIFUGES
Massecuite is centrifuged
to separate the sugar
crystals and molasses
nnal
Used mainly to molasses
manufacture
rum, alcohol
and animal feed

A flow chart showing how sucrose is extracted from sugar cane