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Chapter 7- Alcohols. Alcohols- commercially important Ethanol CH 3 CH 2 OH - Produced by fermentation or hydration of ethylene CH 2 =CH 2 + H 2 O H 2.

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Presentation on theme: "Chapter 7- Alcohols. Alcohols- commercially important Ethanol CH 3 CH 2 OH - Produced by fermentation or hydration of ethylene CH 2 =CH 2 + H 2 O H 2."— Presentation transcript:

1 Chapter 7- Alcohols

2 Alcohols- commercially important Ethanol CH 3 CH 2 OH - Produced by fermentation or hydration of ethylene CH 2 =CH 2 + H 2 O H 2 SO 4 CH 3 -CH 2 OH Commercial EtOH 95% H 2 O 5% Can’t purify further by distillation To remove water Absolute alcohol use CaO CaO + H 2 OCa(OH) 2 Ethanol- Solvent, fuel, antiseptic, reagent

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5 Covalent OH bond ~ 480 kJ mol -1 Hydrogen bond ~ 20-40 kJ mol -1 Much weaker but has important effects (i)Boiling points of alcohols are higher than would be predicted based on molecular weight -Extra energy required to break the intermolecular hydrogen bonds (ii) Lower molecular weight alcohols are soluble in water CH 3 CH 2 OH CH 3 OCH 3 CH 3 CH 2 CH 3 MW 46 46 44 B.P. +78.5 o C -24 o C -42 o C

6 Preparation of Alcohols (i) Reduction of aldehydes, ketones, carboxylic acid derivatives (ii) Addition of H 2 O to an alkene e.g. oxymercuration

7 Intermolecular Hydrogen Bonding

8 Alcohols are weak acids

9 7.8 Dehydration of alcohols- alkenes - Occurs by heating with a strong acid

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11 Mechanism of dehydration

12 7.9 Reaction of Alcohols with Hydrogen Halides

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18 Thiols: S (sulfur) analogues of alcohols


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