Hard liquors or spirits, such as brandy, whisky, and tequila, are commonly produced by fermentation of carbohydrate-rich natural products. In the process, a mixture containing water (C), ethanol (B), methanol (A), and many other components is generated. Methanol needs to be removed because of its toxic properties; water is extracted to produce beverages with various concentrations of ethanol.

a. What differentiating characteristic could be used to separate methanol, ethanol, and water? What experimental technique could be used to separate these substances?
b. As you heat up the alcoholic mixture, in which order will the three substances (A-Methanol, B-Ethanol, C-Water) separate?
c. At which temperatures will each fraction distill?
d. Is there any advantage in changing the pressure at which the distillation is performed? Why?