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--- public:preparation_of_raspberry_vodka [2017/06/13 07:49] – created fangfufu
+++ public:preparation_of_raspberry_vodka [2018/03/31 00:38] (current) – external edit 127.0.0.1
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 ===== Introduction =====
-Saao went to Qfcasf over the weekend. She reported that her friends made some raspberry vodka and brought along to the trip, which she absolutely enjoyed. That sounds really cool and fun. Personally, I love fruity drinks. One of my favourite drink is Pimms. (Although I don't know if that's because it evokes the memories of Qoapfwrus, especially Xizwob.)
+Saao went to Qfcasf over the weekend. She reported that her friends made some raspberry vodka and brought it along to the trip, which she absolutely enjoyed. That sounds really cool and fun. Personally, I love fruity drinks. One of my favourite drink is Pimms. (Although I don't know if that's because it evokes the memories of Qoapfwrus, especially Xizwob.)
 I decided to make some raspberry vodka for my birthday, which is coming up very soon. I am sure I would love it, and Saao would probably love it too.
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 I couldn't locate vanilla pods, so I substituted it with vanilla extract.
-Due to the fact that my birthday is not far away. I would like to speed up the reaction. I decided to use mechanical disruption of into my protocol. I do note that there is a risk of increasing sugar content and acidity of the reaction mixture by releasing all the content of the fruit body. However, I like fruitier drink anyway.
+Due to the fact that my birthday is not far away. I would like to speed up the reaction. I decided to use mechanical disruption of cells in my protocol. I do note that there is a risk of increasing sugar content and acidity of the reaction mixture by releasing all the content of the fruit body. However, I like fruitier drink anyway.
 Another way to speed up the reaction is by heating the reaction mixture under water bath. If you plug numbers into the Arrhenius equation, you would find that the reaction rate doubles for every 10 degree Celsius increase in temperature. The risk of this method is that some of the more unstable chemical compounds might decompose at a higher temperature. However, this should not be a concern, considering some protocols on the Internet call for a reaction time in the order of months.
-Another concern regarding this reaction is bacterial growth. There is a report of ethanol being oxidised into ethanoic acid [(RVVinegar)]. Therefore I added heating the reaction mixture with a water bath filled with boiling water into my protocol, in order to control bacterial growth. It should be noted that the reaction mixture should not be heated using an open flame, as this creates a fire hazard. The hope is that I can achieve pasteurisation with this procedure. However, I am pretty sure the procedure I suggested would not achieve pasteurisation. I hope the high alcohol content and the exposure to high temperature would deter bacterial growth.
+Another concern regarding this reaction is bacterial growth. There is a report of ethanol being oxidised into ethanoic acid [(RVVinegar)]. Therefore I added heating the reaction mixture with a water bath filled with boiling water into my protocol, in order to control bacterial growth. It should be noted that the reaction mixture should not be heated using an open flame, as this creates a fire hazard. The hope is that I can achieve pasteurisation with this procedure. However, I am pretty sure the procedure I suggested would not achieve pasteurisation. I hope the high alcohol content and the exposure to slightly higher temperature is enough to deter bacterial growth.
 ===== Materials =====
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   - Repeat step 1-3 when you are bored.
-==== Filtering of the reaction mixture ====
+==== Storage of the reaction mixture ====
+  - The reaction mixture should be stored in warm places without light, to speed up the reaction.
+  - Once the raspberries turn pale pink, the reaction is considered as complete, as all pigments from the fruit bodies are extracted into the ethanol-water solution.
+  - The reaction mixture should then be stored in dark and warm places.
+  - The reaction mixture should then be filtered before use.
+==== Filtration of the reaction mixture ====
   - Place the strainer into the saucepan.
   - Pour the reaction mixture through the strainer into the saucepan,
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 ===== Anticipated Results =====
-  * A bottle of tasty raspberry vodka
+  - A tasty bottle of raspberry vodka.
+  - A lump of alcohol infused raspberry pulp.
 ===== Acknowledgement =====
-I would like to thank Mr Knapp from my time in Ashmole School for teaching me GCSE Chemistry. I am pretty sure you introduced me to the Arrhenius Equation, even though the Internet suggests that it is something I learnt in A Level. I would like to also thank Mrs Sargent and Mr Frank for being great Biology teachers. I really enjoyed the chlorophyll extraction experiment and the DNA extraction experiment. I would like to thank Dr Kimberley Roper for being a great demonstrator and a great supervisor during my second year in Cambridge. I wasn't a great student, but I didn't learn much, but I still find chemistry fascinating even to these days. I still find watching chemistry videos fun.
+I would like to thank Mr Knapp from my time in Ashmole School for teaching me GCSE Chemistry. I am pretty sure you introduced me to the Arrhenius Equation, even though the Internet suggests that it is something I learnt in A Level. I would like to also thank Mrs Sargent and Mr Frank for being great Biology teachers. I really enjoyed the chlorophyll extraction experiment and the DNA extraction experiment. I would like to thank Dr Kimberley Roper for being a great demonstrator and a great supervisor during my second year in Cambridge. I wasn't a great student, I didn't learn much, but I still find chemistry fascinating even to these days. I still find watching chemistry videos fun.
-Finally, I would like to thank Saao, for being a great friend. My life is definitely happier more colourful because of you! :-)
+Finally, I would like to thank Saao, for being a great friend. I am definitely happier and more colourful because of you! :-)
 [(NatureProtocols > Nature Protocols - Preparation of biomimetic hierarchically helical fiber actuators from carbon nanotubes https://www.nature.com/nprot/journal/v12/n7/full/nprot.2017.038.html)]
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 Decryption hint: ΓΑΙΟΣ ΙΟΥΛΙΟΣ ΚΑΙΣΑΡ