Post on 25-Dec-2015
Rev. 3.09 3-1
Characteristics of Alcohol
Types of Alcohol
Ethanol
Ethanol Production
Rev. 3.09 3-2
Aliphatic: Compounds composed of carbon and hydrogen atoms.
Hydroxyl groups: molecules consisting of an oxygen atom and a hydrogen atom.
Hydrophilic: substances that can enter into a charged interaction with water molecules.
Tasteless
Poisonous
Rev. 3.09 3-3
METHANOL:
Commonly referred to as wood alcohol
Simplest form of alcohol.
Lethal dose 4 fluid ounces ( 100 – 125 ml)
Common uses include solvents, Paint remover, and fuel.
CH OH
Rev. 3.09 3-4
ISOPROPANOL:
Commonly referred to as rubbing alcohol.
Twice as toxic as ethanol.
Common uses include disinfectant and common solvents.
C3H8O
Rev. 3.09 3-5
ETHYLENE GLYCOL:
Lethal dose 1 fluid ounce 30ml).
Common use as automotive antifreeze.
C2H4(OH)2
Rev. 3.09 3-6
ETHANOL:
Lethal dose 4.5 fluid ounces ( 130ml).
Commonly referred to as grain alcohol or drinking alcohol.
C2H5OH
Commonly used as fuel additive, alcoholic beverages, and antiseptics.
Rev. 3.09 3-7
Ethanol Production
Produced by the process of natural fermentation
Sugar + Yeast = Alcohol and Gas CO2
Malting process used for grains Process of converting starches to sugar Allow the grain to sprout and add an
enzyme (beta amylase) to break down starch and release the sugar
Resulting mixture is called MASH
Rev. 3.09 3-8
Ethanol Production
Begin with a sugar substance fruit, grapes, grains, Carbon, Hydrogen, Oxygen
Add yeast Results
Alcohol: C2H5OH
Gas: CO2
Fermentation
Rev. 3.09 3-9
Ethanol Production
Fermentation
C6H12O
6
We are hungry!!
Glucose
Yeast
(SaccharomycesCerevisiae)
Rev. 3.09 3-10
Ethanol Production
FermentationThe container must be sealed and the oxygen removed.
Yeast plussugar plus
time
CO2
C2H5OH
Rev. 3.09 3-11
Ethanol Production
Distillation: the process of removing the ethanol from the fermented solution.
This is accomplished byheating the solution to 78C(boiling point of ethanol.
The vapor is then cooled,converting it back to liquid.
Rev. 3.09 3-12
Ethanol Production
Congeners: are added for aroma and flavoring of alcoholic beverages. They DO NOT contribute to intoxication.
Rev. 3.09 3-13
Ethanol Production
Proof:
The term originated in the 18th century, when payments to British sailors included rations of rum. To ensure that it had not been watered down and was of good quality, it was "proved" by dousing gunpowder in the liquor, and testing to see if it would ignite. If it did not, the solution contained too much water—and the alcohol content was considered low or "underproof".
Rev. 3.09 3-14
Ethanol Production
Proof = 2 X Concentration.
86 proof = 43% volume is pure alcohol 100 proof = 50% volume is pure alcohol
200 proof = 100% volume is pure alcohol
Rev. 3.09 3-15
They All Pack The Same Punch Per Drink
12 oz 4 oz 1 oz
Rev. 3.09 3-16