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