Azeotropes or azeotropic mixtures have always been a topic of interest due to their unique properties and the inability to separate them completely using conventional distillation. A classic example of azeotropes occurs in winemaking wherein an Ethanol-water mixture forms an azeotropic mixture at 96% Ethanol by volume which prohibits its further purification by distillation. In this blog, let’s look at how this happens and how we can separate such azeotropic mixtures.
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