NEW Product Announcement

Introducing the new BUCHI Rotavapor® R-300 platform

The new Rotavapor® R-300 from BÜCHI Labortechnik AG, the global leader in rotary evaporators, introduces ground-breaking innovations for laboratory rotary evaporation. Asked about the main benefit to users of the new rotary evaporation system, Dr Rudolf Hartmann, Evaporation Group Manager at BUCHI, says,

BUCHI Rotavapor R-300 lres “In many laboratories, the evaporation of solvents takes up a lot of time that they would prefer to spend on more complex tasks. So we looked for a way to relieve users of the routine work while keeping them up to date with the status of the process.”

 

 

BUCHI also wanted to design the new Rotavapor® so that clients did not have to choose between different models but instead could individually configure a versatile product that suits their own specific requirements while also being adaptable to changing circumstances at any time, Hartmann expands.

Modular platform concept

BUCHI’s innovative solution is based on a flexible, modular platform that can be easily adapted to individual needs ranging from a simple manually operated rotary evaporator to a fully automated system.

  • The lift for raising and lowering the evaporating flask is available in electronic and manual versions.
  • The heating bath is available in versions designed for a 1or 5 liter flask. While the smaller heating bath impresses with its rapid heating time (4 min to 50°C), the larger version is distinguished by its higher achievable temperatures (up to 220°C).
  • The rotary evaporator features an integral display on the heating bath base that shows rotation speed, bath temperature and lift position. The device can, however, be operated with either of two control panels, the Interface I-300 or I-300 Pro, which act as central control units.

Integrated unit: centralized control

I-300 and I-300Pro“By ‘centralized control’ we mean the control of all process parameters such as heating bath, vapor and coolant temperature, rotation speed and system pressure,” explains Dr Daniel Meier, head of the development lab at BUCHI. “For users it is decisively important to have all parameter data available in one place rather than having to check three different displays to make sure everything is working properly.” Depending on the user’s preference, the display can be mounted either on the rotary evaporator or on the vacuum pump, or even on the laboratory wall using a special mount. It is also possible to operate a rotary evaporator with two interface units. So, for example, one interface unit could be mounted on the rotary evaporator inside a fume hood and another outside the fume hood. With the benefit of bidirectional communication, an operation can be carried out from either interface unit at any time. In addition, quick manual adjustments of rotation speed, heating bath temperature and coolant temperature can be made at any time by means of the control knobs.

Methods and BUCHI Cloud: ways to automate and monitor processes

“So for the first time, completely unattended operation is possible”

Probably the most important innovation is what lies behind the “Methods” functionality. A new feature of the Interface I-300 Pro is the facility to automate routine processes. “For customers who follow standard operating procedures (SOPs), this represents significant added value,” says Bernie Hertz, rotary evaporation product manager at BUCHI. “A method typically consists of four stages: evaporation, draining off distillate, drying the substance and venting the system. The sequence can be precisely defined and the interface unit controls every step automatically,” continues Hertz. If manual intervention is necessary, the user can be notified by push message on a smartphone.

Push-message notification is made possible by the new BUCHI Cloud Solution. That involves connecting the Interface I-300 or I-300 Pro via LAN to the company network. The connection to a smartphone or tablet is established via the BUCHI Cloud. The BUCHI Rotavapor® mobile app shows the current specified settings and actual readings – as they would be displayed on the interface unit. If the mobile device is connected to an I-300 Pro, even progression graphs can be displayed. What is more, any number of Rotavapor® R-300 units can be connected via the Rotavapor® app.

Automatic distillation – even of foaming samples

Unattended operation can be achieved not only with the aid of definable methods but also by means of the AutoDest function, as the automatic distillation mode is known. AutoDest is based on a new method of operation. The vacuum is automatically regulated on the basis of the difference between the inlet and outlet temperature on the condenser and the change in the vapor temperature. That enables uncomplicated automatic distillation even of complex formulations.

Simplicity of operation the prime consideration

“User-friendliness was given prime importance in the development process,”

Rotavapor with woman holding iphone“Countless user trials have meant that not only is the interface intuitive but also key mechanical components such as the handle for adjusting lift position or the Combi-clip for easy attachment of evaporating flasks are perfectly adapted to users’ needs” reports Matthias Wagner, Project Manager.

Like the preceding Rotavapor® R-210 and R-215 models, the R-300 is available with a choice of seven different condensers. As well as coil condensers or dry-ice condensers, there are glass apparatuses specially suited to reflux reactions, Soxhlet extraction or highly foaming samples.

V-300: the noiseless vacuum source

Along with the Rotavapor® R-300, the new Vacuum Pump V-300 has also been introduced. As well as integrating perfectly into the rotary evaporator system with central control via the Interface I-300 or I-300 Pro, the pump impresses with its super-silent operation. Benefiting from modified speed-controlled operation compared with its predecessor, the unit’s noise output in normal operation is a hardly audible 32 dB.

With a flow rate of 1.8 m3/h and a terminal vacuum of 5 mbar, the V-300 is ideally suited to distillation in combination with a rotary evaporator. And with its transparent front, potential particle contamination can be immediately detected.

Eco-friendly condensation

F-105The Rotavapor® R-300 system is completed by the recirculating chiller F-305, F-308 or F-314, depending on the cooling capacity required. Just like the vacuum pump, the recirculating chiller fits perfectly into the overall system and can be easily operated from the I-300 or I-300 Pro central interface unit. And here too, rapid intervention using the navigation control on the chiller display is possible at any time. The optional temperature lock makes sure that the temperature is not inadvertently changed. Thus bidirectional communication features throughout the evaporation system.

The optional ECO mode guarantees economical operation by switching the chiller to an energy-saving standby mode after a defined period but also enables the desired temperature to be reached again in a short time.

>> See full product offering

Advertisements

Live Webinar: Industrial Rotavapors® – The next generation in waste solvent management & recycling

Industrial_312225-1330b email

Wednesday, June 17, 2105 I 2:00pm Eastern Time


The cost of solvent disposal can be just as high or higher than the cost of purchasing solvent. Less expensive technical grade solvent can be purified by distillation to achieve the purity necessary for academic and industrial applications. Solvent reclamation, recycling and purification with a BUCHI Industrial Rotavapor is not only efficient but it pays for itself after one year. Join us to discover ways to better manage or develop your own in-house solvent disposal/recycling program and the benefits of this type of program.

During this webinar you will:

  • Solutions to improve the purity of technical grade solvents
  • Solvent reclamation and reselling
  • Solvent recycling

Who should attend:

  • Industries: Academia, Pharmaceutical, Chemical, Environmental
  • Job titles: Lab Managers, Chemical Engineers, Grad Students, Research Assistants, environmental health and safety staff

Click to register


Short Note #66: Sulfur Dioxide Determination in Beer

SO2 Determination in Beer by Distillation

SO2 Determination in Beer by Distillation

Short Note #66 introduces a novel procedure for the determination of Total sulfur dioxide (SO2) contents in beer using distillation. The most important advance stems from a calibration by means of a stabilized SO2 standard containing acetaldehyde simulating a beer matrix. A calibration equation is derived from a linear correlation of a series of SO2 determinations with SO2 standards and the calibration equation is applied in order to adjust measured SO2 results in samples. Total SO2 contents in a series of 5 beers were evaluated and results compared to the DTNB SO2 Method.

Request this Kjeldahl Distillation Short Note to see the full details and results of the study.

Introduction:
The DTNB SO2 Method is based on a spectrophotometric determination of the reaction product of SO2 with DTNB (5,5-dithiobis(2-nitrobenzoic acid). SO2 is entrained by a nitrogen stream into a buffered DTNB solution and the absorbance is measured at 415 nm. Steam distillation, as a possible alternative, does not fully recover SO2 from the sample without further optimization and adaption. The most important improvements stem from acidification of the sample with an acid mixture of methanol, water and orthophosphoric acid and a calibration by means of a stabilized
SO2 standard solution. The calibration reveals an excellent linear relationship between the determined SO2 amounts and the corresponding known amounts of standard solution. The linear equation is applied in the calculations to correct for Total SO2.

Beer Samples:
− Calanda Lager
− Heineken 1
− Heineken 2
− Prix Garantie Lager
− Heineken 3

Equipment:
− Distillation Unit K-355 with SO2 absorption glass (order number 048680)
− Metrohm DMP 785 Titrino
− Metrohm Pt-Titrode 6.0431.100
− Volumetric pipette 5 ml
− Glass beaker 500 ml

Short Note #65: SO2 Determination in Wine

Distillation Unit K-355

Distillation Unit K-355

Short Note #65 on the distillation of wine describes a novel procedure for the determination of Total SO2 contents in wine. The most important advance stems from a calibration by means of a stabilized SO2 standard containing acetaldehyde simulating a wine matrix. A calibration equation is derived from a linear correlation of a series of SO2 determinations with SO2 standards and the calibration equation is applied in order to adjust measured SO2 results in samples. Total SO2 contents in a series of 11 wines were evaluated and results compared to the OIV SO2 Method.

Introduction:
The OIV SO2 Method is based on the entrainment of SO2 from the wine sample into a titration vessel by means of a nitrogen stream.

Simple steam distillation, as a possible alternative, does not produce results comparable to the OIV SO2 Method without further optimization and adaption.

The most important improvements stem from acidification of the sample with an acid mixture of methanol, water and ortho-phosphoric acid and a calibration by means of a stabilized SO2 standard solution containing acetaldehyde simulating a wine matrix. The calibration reveals an excellent linear relationship between the determined SO2 amounts and the corresponding known amounts of standard solution. The linear equation is applied in the calculations to correct for Total SO2.

Experimental:
The distillation unit should preferably be equipped with an acid resistant pump as available in the BUCHI K-355 (picture above) and the K-360.

The sample is acidified with the acid mixture and steam distilled into the specially designed BUCHI SO2 absorption vessel in which the SO2 reacts with a defined volume of iodine standard solution. Subsequently the distillate is back-titrated with Na-thiosulfate standard solution using a titrator suitable to carry out redox titrations.

>> Download the entire Short Note #65

Popular Science: Dave Arnold, his Buchi Rotavapor and Whisky

Dave Arnold and Buchi Rotary Evaporator courtesy The Glenlivet

Dave Arnold and Buchi Rotary Evaporator courtesy The Glenlivet

Popular Science recently posted an article on the use of a rotary evaporator, or rotavapor, and laboratory separation at the recent Tales of a Cocktail convention for detailed study of a variety of Glenlivet whisky.

Dave Arnold, the well known and respected director of the Culinary Technology Department at the French Culinary Institute, was on hand to demonstrate the process using his Buchi rotary evaporator.

Following are some excerpts, courtesy of Popular Science:

They proceed with an unaged Glenlivet whisky first. Dave calls this “white dog” since it is totally clear in color with a taste vastly different than the 12 year aged final product which gets its color & taste from the wood barrels and time.

When you drink whisky, you’re drinking the wood it was aged in. That’s easy to understand in concept, but friend of PopSci Dave Arnold is here to spell it out for our taste buds: He has set up his laboratory evaporator and physically separated out the flavor components in a glass of Glenlivet so they can be sipped individually.

The Buchi rotary evaporator uses a process of vacuum distillation at room temperature to separate the liquids. Dave then produces what he calls “gray dog” using a 12 year aged whisky, but separating out most of the effects the wood creates ending up with a new variety entirely. Dave then proceeds to a 15 yr aged Glenlivet whisky and completes the same procedure, producing a “gray dog” version as well.

The 15-year-old variety, however, makes a great gray dog. It’s got back the balance that’s lacking in the gray 12. The paper and grain flavors are offset by a melony, citrusy sweetness. Innovative bartender Eben Freeman, sitting next to me, insists he tastes a briny umami flavor that reminds him of seaweed, but I’m not sure it’s there for me.

Side by side with the gray-dog component of the 15-year-old, we taste its other half, the amber-colored distillate that contains the woodiness. There’s not much to it besides its vivid color, really — a faint bitterness, a faint barkiness. It’s very low in alcohol compared to the original, and since alcohol is a prime carrier of flavor, that doesn’t help. Out of curiosity, I find an empty glass and mingle the 15-year-old gray dog with the 15-year-old wood component, reuniting the parts that have been separated. Almost magically, the familiar Scotch of liquor stores and bars emerges from two components that aren’t either really recognizable as Scotch.

They move onto a 18 yr aged Glenlivet, complete the distillation process again and agree this variety has the most complexity of them all. Overall, the taste buds have been awoken and challenged.

It’s been an enlightening drinking session, and we’ve only separated each Scotch into two parts. The rotary evaporator is capable of much finer fractionation than that; carefully wielded it could in theory pull out just the flavor component of Glenlivet that’s reminiscent of pear, or just the briny note, and so on. And that’s just using the device for separation. It can also be used to combine flavors, as Dave demonstrated in another Tales session, when he put fresh mint and caraway into the receiving end of the evaporator, in a bath of vodka. The co-distillation of those elements resulted in a new liquor, melding the fresh, volatile flavors of the plants in a never-before-tasted way, while leaving behind their grassier, heavier flavor elements. The key flavor compounds in spearmint and in caraway are stereoisomers of each other, R-carvone and S-carvone, so they play together in the mouth in an intriguing three-dimensional way.

We thank Dave Arnold and Popular Science for sharing this experience and helping to mark new territory on the common ground where cooking and science meet.