| distil | <chemistry> To volatilise by heat and then cool and condense the evaporated matter, as to purify a substance or to separate a volatile substance from other less volatile substances. Origin: L. Stillare = to drop (11 Jan 1998) |
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| distill | To extract a substance by distillation. (05 Mar 2000) |
| distillable | <chemistry> Capable of being distilled; especially, capable of being distilled without chemical change or decomposition; as, alcohol is distillable; olive oil is not distillable. Source: Websters Dictionary (01 Mar 1998) |
| distillate | <chemistry> The product of distillation; as, the distillate from molasses. Source: Websters Dictionary (01 Mar 1998) |
| distillate oil | Any distilled product of crude oil. A light petroleum product used for home heating and most machinery. (05 Dec 1998) |
| distillation | <technique> A lab technique used to purify a substance, to remove a solvent (a liquid that a substance is dissolved in) from the substance, or to separate two or more components in a liquid mixture. Ideally, this is done by taking advantage of the fact that the different chemicals have different boiling points. The temperature is raised so the chemical with the lowest boiling point boils first, its vapor is shunted out of the flask and towards a different container, and then it is cooled so that it condenses back into a (more purified) liquid. The temperature can then be raised to boil the next chemical, etc., until only the chemical with the highest boiling point remains in the original container. (11 Jan 1998) |
| distilled water | Water purified by distillation. (05 Mar 2000) |
| distillers' dried grains | (DDGS) The dried byproduct of the grain fermentation process. Typically used as a high-protein animal feed. (05 Dec 1998) |