Organoleptical characteristics:
Neutral
spirit is obtained through distillation
and rectification of products from permitted
fermentable substances.
The
smell and taste of the raw material from
which it comes from is imperceptible;
however, the fiery smell and taste characteristic
of ethyl alcohol predominates.
The
degree of alcohol reached during its distillation
should not be less than 96% v/v at 20°
C, presenting a maximum of congenerics
of around 10 miligrams/100 milliliters
of anhydride alcohol.
It
is a colorless liquid, easily flammable,
burns with a pale blue flame.
It
is soluble in water in all proportion,
being also soluble in several organic
and inorganic substances when mixed in
anhydrous state.
Physico-chemical
characteristics:
| |
Alcoholic
content at 20°C |
|
|
96.°
G.L. |
 |
| |
Specific
gravity at 20/20°C |
|
|
0.8089 |
|
| |
Total
acids, as acetic acid in mgr/100 mls.
|
|
|
1.8 |
|
| |
Aldehydes,
as acetaldehydes, in mgr/100 mls. |
|
|
1.0 |
|
| |
Esters,
as ethylacetate, in mgr/100 mls. |
|
|
6.5 |
|
| |
Non
volatile residue, in mgr |
|
|
0.1 |
|
| |
Molecular
weight |
|
|
46.0 |
|
| |
Boiling
point |
|
|
78.32°C |
|
| |
Ignition
point |
|
|
12.00°C |
|
| |
Freezing
point |
|
|
-
130.0°C |
|
| |
Vapor
tension at 20°C |
|
|
44.0mmHg |
|
| |
Specific
heat at 20°C |
|
|
0.615
Kg-cal. |
|
| |
Latent
heat |
|
|
209.0
Kg-cal. |
|
