Course No. 126
Distillation – Practical Distillation
Operating characteristics and identification of parts of distillation columns: a review of Temperature-Composition Diagram use; calandria and heat exchangers; column control systems; effect of base temperature changes on product streams; effect of feed rate changes on product streams; effect of feed composition changes on product streams; identification of types of trays; column temperature profile; internal and external reflux; and effect of reflux ratio on product composition.
Prerequisites: An understanding of the basic principles of distillation, such as the relationship between boiling point and composition; familiarity with terms used to indicate temperature, pressure and flow (°C, psig, pph, etc.); and the ability to add, subtract, multiply, and divide decimals and percents.
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