A commun biologial and chemestry experient is wine distillation. It is not very complicated and there is no need for too much high-tech equipement. The objectiv is to distillate the wine. The definition of distillating is “Vaporisation of a liquid and subsequent condensation of the resultant gas back to liquid form”. It is used to get a higher percentage of alcohol in a liquide
To start the experiment you need wine, to avoid buying expensive wine just by the cheap cooking redwine. Then you will need to heat up the wine, so that it boils and starts to evaporate. However the objectiv is to separte some the water from the alcohol in the wine. Alcohol and water have different evaporation temperatures. The evaporation temperature of water is 100° Celcius and alcohol is 70°. Heat the wine at only 100° so that the water evaporates. The vapers must be capured into a tube, which is externaly cooled down with a water system. When the water vapers touch the cold tube it will liquify. Direct that liquide to another reciepient and collect the water. This process must be done long enough for a lot of water to evaporate. You can continue this process until all the water has evaported, if so then you can check that you have a nearly 100% alcohol, to do so you can light it with a match. If the alcohol is in a high percentage it will burn.
This experiement is interessant to understand evaporation and condensation processes. As well as the different propreties of different substances. Such as different evaporation temperatures. It is a process also used by professional wine makers to change the alcohol percentage. However this needs a lot of experience to get the correct doses and there are legal restrictions and regulations concerning alcohol percentage which must be respected.