Alcohols

Introduction
Alcohols are a family of organic compounds containing carbon , hydrogen
and oxygen.
The general formula of alcohols is CnH2n+1OH (n = 1, 2, 3, 4)
The reacting group (or functional group) is the hydroxyl group, -OH.
The names of an alcohol end with ol.
Propanol has 2 isomers.
Formation of ethanol
Ethanol is obtained by
(a) fermentation
(b) catalytic addition of steam to ethene
(a) Fermentation breaks down the sugar into ethanol and carbon dioxide.
Yeast is used as a catalyst.
C6H12O6 2C2H5OH + 2CO2
sugar ethanol
Temperature of 37oC is used. Temperature is important in fermentation.
(b) Addition of steam to ethene at high temperature (300oC) and pressure
(67 atm) produces ethanol. Phosphoric acid is used as a catalyst.
CH2=CH2 + H2O CH3-CH2OH
Reactions of alcohols
Alcohols undergo 3 important reactions:
(a) Combustion
(b) Oxidation
(c) Esterification
Combustion of alcohols
Alcohols burn in oxygen to produce carbon dioxide and water.
C2H5OH + 3O2 2CO2 + 3H2O
Oxidation of alcohols
Alcohols are oxidised to carboxylic acids.
The number of carbon atoms remain the same in oxidation.
CH3CH2OH + 2[O] CH3COOH + H2O
The oxidation is carried out by using
(i) oxygen
(ii) acidified K2Cr2O7

(iii) acidified KMnO4

Oxidation of alcohols
During the oxidation:
Acidified K2Cr2O7 turns from orange to green
acidified KMnO4 is decolourised.
Esterification
Alcohols react with organic acids to form esters. Esters are sweet fruity-
smelling compounds.
Word equation :
Alcohol + carboxylic acid ester + water
Uses of ethanol
 As a solvent
As a fuel
As a constituent of wine and beer
Human consumption of wine and beer can lead to alcohol addiction.
A model of an ethanol molecule
Ethanol, C2H5OH, is used in beer making.

How is alcohol made?

Ethanol is commercially produced using a process called fermentation. Many other alcohols can be made
this way, but are more likely to be produced by synthetic routes - from natural gas, oil or coal.

Fermentation?
Fermentation is the process in which yeast breaks down sugar into alcohol and carbon dioxide. Yeast are
tiny single-celled fungi that contain special enzymes responsible for this reaction.

The word equation for this process is:

Glucose + yeast alcohol + carbon dioxide

Carbon dioxide gas bubbles out of the fermenting solution into the air leaving a mixture of ethanol and
water. It's important that no air is present or the yeast will produce ethanoic acid - the chemical found in
vinegar.

Beer and lagers

Barley, hops, water and live yeast produce beers and

lagers. The sugar in the mix comes from the spouting
barley. Bitter, stout and ale use top-fermenting yeast,
while lager uses a variety that sinks to the bottom.

Wine

In wine making the sugars come from the flesh of the

crushed grapes. The type of wine produced depends
on the type of grape used in the process.

Spirits and distillation

Yeast cannot survive in high levels of alcohol, so to

create stronger spirits an additional process,
distillation, is required. Fermented drinks are distilled
to create vodka, rum and other spirits. Distillation
relies on ethanol having a lower boiling point than
water. When the fermented drink is heated the
ethanol vaporises at 78.5 degrees and the water is
left behind (water boils or vaporises at 100 degrees).
The ethanol gas is caught and cooled so it condenses
into a stronger concentration of ethanol liquid.

Other uses of fermentation

Fermentation is also used in bread making; the yeast

is mixed with the dough and kept warm. The carbon
dioxide produced by fermentation makes the bread
dough rise and the alcohol evaporates.

Alcohol-related absenteeism and poor work

performance costs British industry more than
2bn a year.