Rose water distillation | Zendy

Milja Helenius | Zendy; Maija Aksela | Zendy; Anu Hopia | Zendy; Erik Fooladi | Zendy

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Rose water distillation

Author(s) -

Milja Helenius,

Maija Aksela,

Anu Hopia,

Erik Fooladi

Publication year - 2013

Publication title -

lumat international journal on math science and technology education

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.169

H-Index - 3

ISSN - 2323-7112

DOI - 10.31129/lumat.v1i2.1113

Subject(s) - distillation , distilled water , steam distillation , ingredient , work (physics) , arabic , pulp and paper industry , environmental science , process engineering , chemistry , engineering , chromatography , food science , mechanical engineering , philosophy , linguistics

Steam distillation has been used for over two thousand years to isolate the scent of flowers. Rose water is nowadays a rather uncommon ingredient in European cuisine but it is common in, for example, Arabic recipes. The quality of flower distilled waters has improved due to advances in distillation techniques, allowing for better salvaging of flavourings. The aim of this work is to use two different kinds of distillation equipment, modern laboratory distillation equipment and homemade kitchen equipment, and to compare the scents of distilled rose waters. The work is suitable for teaching chemistry in upper secondary school and, if simplified slightly, in secondary school as well.

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