A natural food color ingredient company works in the extraction of an anthocyani

Question

A natural food color ingredient company works in the extraction of an anthocyanin from purple cabbage. The solubility of this anthocyanin in methanol-water (85:15) and ethanol water (85:15) mixtures are same and the solubility is inversely proportional to the percentage of water. Technician 2 uses ethanol water mixture for consecutive extractions (using recovered ethanol from simple distillation). His yield goes down with each extraction and he is in trouble. Can you help him? What is your reasoning?

Explanation / Answer

Carmine

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