The Cork Press

Rather than rolling the cork on the benchtop, you might have the use of a cork press. You put the small end of the cork into the curved jaws of the press, and when you push the lever up and down, the grooved wheel rolls and mashes the cork at the same time (Fig. 29). Mind your fingers  

An early edition of this book illustrated some equipment specific to the State University of New York at Buffalo, since that s where I was when I wrote it. It s now a few years later, and I realize that you can t make a comprehensive list. 

Buffalo has an unusual pear-shaped distilling flask that I ve not seen elsewhere. The University of Connecticut equipment list contains a Bobbitt Filter Clip that few other schools have picked up. 

So if you are disappointed that I don t have a list and drawing of every single piece of equipment in your drawer, I apologize. Only the most common organic lab equipment is covered here. Ask your instructor Whattizzit if you do not know. 

I assume that you remember Erlenmeyer flasks, and beakers and such from the freshman lab. I ll discuss the other apparatus as it comes up in the various techniques. This might force you to read this book before you start lab. 

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Storing Stuff and Sticking Stoppers Corking a Vessel The Cork Press... 

It should then be softened by rolhng in a cork press or by wrapping it in paper and roUing under the foot. 

If winemakers corked their bottles like some people cork their flasks, there d be few oneophiles and we d probably judge good years for salad dressings rather than wines. You don t just take a new cork and stick it down into the neck of the flask, vial, or what have you. You must press the cork first. Then as it expands, it makes a very good seal and doesn t pop off. 

A brand new cork, before pressing or rolling, should fit only about one-quarter of the way into the neck of the flask or vial. Then you roll the lower half of the cork on your clean benchtop to soften and press the small end. Now stopper your container. The cork will slowly expand a bit and make a very tight seal (Fig. 28). 

After removal, the cork is air-dried for a lime, then boiled to soften it and In remove some of the tannin. The outer part of the bark is scraped off, and the rest pressed out Oat and dried. It is then ready to ship. 

Two points must be borne in mind when selecting a cork stopper. In the first place, the cork should be examined for flaws unless corks of the highest quality are employed, they are liable to have deep holes, which render them useless. In the second place the cork should fit into the socket to only about one-quarter of its length. It should then be softened by rolling in a cork press or by wrapping it in paper and rolling under the foot. 

White wines contain relatively large amounts of insoluble proteins that slowly precipitate from the solution (the initial protein precipitation begins during pressing). Most white wines are to deficient in phenolics, causing a quick and complete protein precipitation. Protein haze may be due to the fraction of residual wine proteins that have been rendered prone to precipitation by their interaction with reactive phenolics (from the grape, and also rarely from the cork). Bentonite removes different amounts of grape protein fractions (Moine-Ledoux and Dubourdieu 1999). 

If the reaction does not start at once, lower the ice bath, and introduce a rod in the tube and cautiously break the acetanilide adhering to the tube. Replace the cork, and use the cold bath to moderate the reaction if it is too vigorous. When most of the acetanilide has dissolved, place a beaker with water under the tube and heat at 80-90° for 15 minutes. Cool, and pour very slowly, with stirring, into a mixture of 50 g of ice and 50 ml of water. This operation should be performed in the hood and goggles should be worn. Rinse the reaction tube with 10 ml of water, and unite with the main portion. After 10 minutes filter the mass, breaking any lumps that may have formed. Wash with three 5 ml portions of water, press the cake to drain the water as much as possible, and use directly for the next preparation. 

Now set your hotplate near the kitchen sink with the plastic bucket beside it with the water vent hole just over the sink. Stick the top end of the tubing just through the cork and press modelling clay around it to stop any fumes or steam from leaking out around the tube. 

One of the first bottle-making machines, invented in 1882 by Phillip Arbogart, was based on a press and blow technique. With the development of further ideas at the beginning of the twentieth century, improved closures soon appeared. The roll-on closure was invented in 1923 and the pry-off cap in 1926. However, the cork reigned supreme for many years in both waxed and unwaxed forms. Ground glass stoppers were also very popular at one time, each bottle bearing its own stopper which had... 

A cork press will save its cost in a short time. The form shown in our engraving is very effective. Corks which have been compressed give better results than those which are used dried. In the type of press shown, the cork is revolved at the same time it is being compressed. 

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