In cheese making, the whey is fermented to produce ethyl alcohol. The fermented solution consists of 4.93% ethyl alcohol, 92.30% water, 1.61% salts, 1.14% lactose, and 0.02% yeast. The mass flow rate...

In cheese making, the whey is fermented to produce ethyl alcohol. The fermented solution consists of 4.93% ethyl alcohol,
92.30% water, 1.61% salts, 1.14% lactose, and 0.02% yeast. The mass flow rate is 500 kg/min. This is fed to a distillation
column to produce distillate containing 94.68% alcohol and 5.32% water. The bottoms stream contains 0.52% alcohol.
Calculate the mass flow rates of the bottoms and distillate. What is the composition of the bottoms stream?