Evaporation is a common and effective technique used for separation, especially when dealing with a mixture of a solid dissolved in a liquid. In our experiment, we aim to separate sucrose, or table sugar, from water. By heating the sugar solution gently, water will begin to evaporate. Water has a much lower boiling point compared to sucrose. This means it converts to vapor much sooner than sugar begins to crystallize.
This property allows us to separate the two effectively. As all the water evaporates, you're left with crystalline sucrose. It's important to apply heat carefully, though.
- Ensure the heat isn't too high to avoid caramelization.
- Use an evaporation dish for a steady heat application.
This method is simple and practical. It perfectly utilizes the different physical properties of substances—in this case, their boiling points.