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Have you ever wanted to make your own bourbon? Don’t! The process might be relatively simple- heat a fermented liquid and keep only the boiled alcohol - but it is dangerous and illegal without a license. This video discusses how to separate one type of liquid from a slurry of others through boiling points and the intermolecular forces that influence them.
#whiskey #distilling #chemistry
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Credits:
Executive Producers:
Hilary Hudson
Producers:
Elaine Seward
Andrew Sobey
Darren Weaver
Writer/Host:
Sophia Roberts
Scientific consultants:
Leila Duman, PhD
William Parsons, OhD
Brianne Raccor, PhD
James Chickos, PhD
Sources:
Distillation
chem.libretexts.org/Ancillary...
2.2:Distillation
chem.libretexts.org/Bookshelv...
Distillation
chem.libretexts.org/Ancillary...
10.22: Distillation
chem.libretexts.org/Bookshelv...
3.S: Functional Groups (Summary)
chem.libretexts.org/Courses/G...)
8.14: Alcohols
chem.libretexts.org/Courses/U...
2.11: Intermolecular Forces and Relative Boiling Points (bp)
chem.libretexts.org/Bookshelv...)
Distillation
chem.libretexts.org/Ancillary...
Overview of Distilled Spirits
pubs.acs.org/doi/abs/10.1021/...
6 - Chemical Constituents of Grapes and Wine
www.sciencedirect.com/science...