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Which freezes out first in a vinegar solution, acetic acid or water?
When vinegar is frozen it would seem that the acetic acid (MP: 16.5 *C) would freeze first because it’s melting point is far above that of water (MP: 0 *C), but I have read that to concentrate vinegar, the liquid is kept and the solid (ice) that forms is tossed. Are my sources wrong? If they are correct, please explain!
PS: I know that acetic acid in solution won’t freeze at temperatures as high as glacial acetic acid would.
Vinegar and water is like many azeotropes, where to separate is dependent on bringing the whole solution to freezing point of the lowest temperature molecule.
Water is unique which makes this separation possible. The acetic acid freezes first, but as the water freezes , it is 9% lighter than water so the water ice floats to the top and the acetic acid goes underneath it. You then skim off the water ice.
Making liquid air occurs in the same way. Even though oxygen has a boiling point of -183C, and nitrogen about -196C, you have to liquidfy the whole mix first before you can distill out the oxygen.
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