An evaporating dish is a piece of laboratory glassware used for the evaporation of solutions and supernatant liquids, and sometimes to their melting point. Evaporating dishes are used to evaporate excess solvents – most commonly water – to produce a concentrated solution or a solid precipitate of the dissolved substance.
The capacity of evaporators is usually small – in the range 3–10 Millilitre. Larger dishes, up to 100 ml, are different in shape, and are more hemispherical.
The evaporator is used most often in quantitative analysis.
The shape of the evaporating dish encourages evaporation in two ways:
When heating liquid in an evaporating dish, the low walls encourage splashes and so stirring or swirling of evaporating liquids is considered bad practice, owing to the risk of spillage.
Evaporation, especially in production quantities rather than merely for analysis, is now mostly performed in a rotary evaporator. This is preferred because it works much faster and may be used under vacuum, avoiding unwanted reactions with the atmosphere and allowing control of noxious fumes. Evaporation under vacuum also reduces the severity of bumping and violent ebullition.
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