CoachAn extraction takes a chemical species out of the material that contains it, usually by dissolving it in a well-chosen solvent. In a liquid–liquid extraction, a species dissolved in one liquid is transferred into a second liquid, immiscible with the first, in which it dissolves better; the two liquids are then separated in a separating funnel.
Examples
Example 22.4 (Everyday extractions)
Making tea is an extraction with hot water (infusion); soaking vanilla pods in alcohol is an extraction with ethanol (maceration); boiling vegetables to make a stock is another (decoction).