In the first week, 250 mL Erlenmeyer flask contained 20 grams of dissolved sucrose in 200 mL of room temperature water. 0.30 grams Pasteur’s salts and 0.20 grams of dried yeast were added into the mixture separately, as the Erlenmeyer flask gently moved in a swirled motion to mix the substances. Aluminum foil was lightly crimped over the opening of the Erlenmeyer flask, and fermented for two weeks. When time is up, 6 mL of the solution was placed into a vial. The fraction distillation was performed using a 250 mL round bottomed flask; 20 mL of solution was collected per three fractions. The purity of each solution was determined by the density.
