CHM02- LAB REVIEWER

EXPERIMENT #1: DISTILLATION OF -it can be used because different

ALCOHOL hydrocarbons have different boiling points.

DISTILLATION PROCESS- vaporization of

the liquid and condensation of the vapor back
to the liquid phase.
- less volatile or nonvolatile component
is left behind.
DISTILLATION- purify liquids, separates
liquid mixtures/obtain the liquid component
from a mixture w/ more than 1 phase
- is applicable to mixtures with volatile
and nonvolatile components
- mixtures consisting of two or more
liquids of different boiling points.
- oldest & simplest purification technique
SIMPLE DISTILLATION- a mixture is heated
to change the most volatile component from a
liquid into vapor.
- vapor rises and passes into a CRUDE OIL- raw natural resource that is
condenser. extracted from the earth and refined into
products such as gasoline, jet fuel, and other
petroleum products

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FRACTIONAL DISTILLATION- process by

which components in a chemical mixture are
separated into different parts (called
fractions) according to their different boiling
points.
- used to purify chemicals and to separate
mixtures to obtain their components.
- used to separate crude oil into simpler,
more useful mixtures.

WHAT IS PURPOSE OF BOILING CHIPS?
1) Prevent bumping of liquid
2) Promote smooth formation of bubbles
of vapor by supplying air from their
phosphorous structure.
SOLUTE- substance that is being dissolved
- alcohol
SOLVENT- dissolving medium
- water
DISTILLATE- liquid in the receiver
- condensed vapor or recovered liquid.
RESIDUE- component did not vaporize
DESCRIBE THE GRAPH OF YOUR
DISTILLATION- temperature increases &
becomes constant when it reaches boiling
point the 1st distillate.
DESCRIBE THE ODOR OF THE
DISTILLATIONS-
a) DISTILLATE 1- smells like an alcohol
b) DISTILLATTE 2- water is odorless
PREDOMINANT PRODUCT
a) BOILING POINT OF WATER- 100C
at sea level
b) BOILING POINT OF ALCOHOL
▪ ETHYL ALCOHOL- 78C
▪ ISOPROPYL ALCOHOL- 82C
COMPARE BOILING POINT OF WATER &
ALCOHOL- alcohol lower than water
ALCOHOLS- organic compounds containing
(-OH) functional group
- presence of 1,2/more hydroxyl groups (-
OH) group main characteristics of compound
- make-up 1 of most widely occurring
families of carbon compounds I nature
- have similar chemical properties due to
their having the same functional group.
GENERAL FORMULA OF ALCOHOLS-
CnH2n+1OH or ROH
- where R is an alkyl or a substituted
group.
ALCOHOL CLASSIFICATION- based in the
presence of hydroxyl
MAIN TYPES OF ALCOHOL
1) Methyl (primary)
2) Isopropyl (secondary)
3) Ethyl (tertiary)
OXIDATION REACTION OF ALCOHOLS
- functional group is the hydroxyl group
(OH) which is covalently y-bonded to a
saturated carbon atom
- saturated carbon atom, which has only
1single bonds.
a) MONOHYDRIC- alcohols with 1 (-OH)
group in each molecule
- simple alcohols
b) DIHYDRIC- have 2 (-OH) groups in a
molecule
- glycols
 c) TRIHYDRIC- 3 alcohols groups in
each molecule
WHICH ARE ALSO KNOWN AS:
1) PRIMARY- 1
- having carbon atom of hydroxyl
group (-OH) attached to only 1 single
alkyl group
- oxidized 1st into aldehyde then to
carboxylic acid
2) SECONDARY- 2
- oxidized to ketones
3) TERTIARY- 3
- do not have H atom(s) on the carbon
bonded to (-OH) group
- they can oxidized by
dehydrogenation
▪ PRIMARY & SECONDARY
ALCOHOLS- easily oxidized
- their oxidation involves the loss of 2H
atoms
▪ polar OH group in alcohols participates
in H-bonding.
▪ Explains high boiling point and greater
solubility of alcohols in polar solvents
like water.
IMPORTANT REACTIONS OF ALCOHOLS:
1) DEHYDRATION- loss of water
▪ DEHYDROGENATION- oxidation
reaction of alcohols involving loss of -H
atoms
▪ DEHYDROGENESIS- enzymes that
catalyze
- reactions in living system
2) OXIDATION- loss of hydrogen
EXPERIMENT #2: OXIDATION OF
ETHANOL
▪ Heating a copper wire is used in the
oxidation of ethanol.
WHAT COMPOUND IS FORMED ON THE
SURFACE OF THE COPPER WIRE WHEN
IT IS HEATED?
- CuO
- 2Cu + O2 --> 2 CuO (reaction)
WHAT DO YOU OBSERVED? IS THERE
ANY CHANGE IN THE SMELL OF
ETHANOL?
- odor became pungent
COMPARE THE RESULTS IN THE 2 TEST
TUBES.
- no change in the reference test tube
- using Tollen’s Test, silver mirror brick
red precipitate is observed in test tube with
oxidized water.
- means there is the presence of
aldehyde
WHAT DOES THE HOT COPPER COIL DO
TO ETHANOL? WRITE THE CHEMICAL
EQUATION FOR THE REACTION THAT
HAS OCCURRED.
- Ethanol is oxidized to ethanal
 - CuO + CH3CH2OH --> Cu + CH3CHO +
H2O
WHAT FUNCTIONAL GROUP GIVES A
POSITIVE RESULT TO FEHLING’S
REAGENT?
- aldehyde
WHAT PRODUCT IS FORMED WHEN
ETHANOL IS OXIDIZED?
- ethanal
FEHLING’S TEST OR BENEDICT’S TEST
AND TOLLEN’S TEST (SILVER MIRROR
TEST)- use to test the presence of aldehyde
COMAPRE THE RESULTS FOR THE 2
TEST TUBES. WHAT IS INDICATED BY
YOUR OBSERVATIONS?
- no visible reaction in reference test tube;
silver mirror was produced in the other test
tube which indicates the presence of
aldehyde
WHAT IS THE PRODUCT OF THE
OXIDATION OF ETHANOL? -Ethanal
COMPARE & DESCRIBE YOUR
OBSERVATIONS FOR 1-PROPANIL & 2-
PROPANOL WITH WHAT YOU OBTAINED
FOR ETHANOL. WHICH ALCOHOL
OXIDIZES FASTER?
- 1-propanol oxidizes faster than 2-
propanol
WHAT PRODUCTS ARE FORMED UPON
OXIDATION OF PROPANOL (A) &
PROPANOL (B)?
- Propanol is converted to propanal
- 2 propanol → propanone
WRITE THE STRUCTURAL FORMULAS OF
THE PRODUCTS FOR EACH ALCOHOL.
WINE FERMENTATION
WINE- alcoholic beverage made with the
fermented juice of grapes (any fruit)
FERMENTATION- breaking down of sugar
molecules into simpler compounds to
produce substances that can be used in
making chemical energy.
- does not use oxygen; thus, it
is “anaerobic”.
THE FORM OF ATP- biological
processes.
TYPE OF FERMENTATION- depends on its
byproducts.
- example, lactic acid fermentation is a
type of fermentation that produces lactic acid.
- by certain fungi and bacteria, for
instance, is used by the dairy industry to
make yogurt and cheese
- Alcohol fermentation by yeasts is used
in making wine and liquor.
ALCOHOL FERMENTATION- produces
alcohol, such as ethanol, aside from CO2
MICROBIAL FERMENTATION- used
commercially by certain industries.
FERMENTATION PROCESS- comes from
the work of the French chemist Louis
Pasteur.
FRENCH CHEMIST LOUIS PASTEUR- first
to demonstrate experimentally that fermented
beverages result from the action of living
yeast transforming glucose into ethanol.
Moreover
- demonstrated that only microorganisms
are capable of converting sugars into alcohol
from grape juice, and that the process occurs
in the absence of oxygen.
- fermentation is a vital process, and he
defined it as respiration without air
1856- Bigo sought Pasteur's help because he
was having problems at his distillery, which
produced alcohol from sugar beetroot
fermentation.
 - fermentation containers were
embittered, and instead of alcohol he was
obtaining a substance similar to sour milk.
- Pasteur analyzed the chemical contents
of the sour substance and found that it
contained a substantial amount of lactic acid
instead of alcohol.
5. Racking (Move to a Clean
container)
6. Secondary Fermentation (4 weeks to 6
months)
7. Tasting and Adjusting
8. Tertiary Fermentation (optional)

- he compared the sediments from 9. Bottling

different containers under the microscope, he 10. Bottle Conditioning (2 weeks to
noticed that large amounts of yeast were several years)
visible in samples from the containers in
SUGAR- glucose
which alcoholic fermentation had occurred.
- C12H22O11
- In contrast, in the polluted containers,
the ones containing lactic acid, he observed YEAST- C85H124N14O16S
"much smaller cells than the yeast."
- Pasteur's finding showed that there are
two types of fermentation: alcoholic and lactic
acid.
- Alcoholic fermentation occurs by the
action of yeast; lactic acid fermentation, by
the action of bacteria.
▪ Wine can be produced from almost
anything that will grow yeast.
▪ the process by which active yeast
growth occurs on the surface of food.
▪ the yeast’s actions, fruit sugar is
converted to ethyl alcohol and carbon
dioxide gas
FRUIT WINE- refers to a fermented beverage
(also sometimes called “country wine”) made
with a fruit juice base that is not grape juice.
- the process of making fruit wine allowing
yeast to feed on the sugars in fruit and
become alcohol is the same.
- can also be produced out of vegetables.
This type of wine is called vegetable wine.

▪ Fruits and vegetables can be turned

into wine by following these general
simple steps.

1.Prepare the Fruit or vegetable

2. Sterilize the Juice (Optional)
3. Add Yeast
4. Primary Fermentation (7 to 14 days)