1. Rev. 3.09 3-1  Characteristics of Alcohol  Types of Alcohol  Ethanol  Ethanol Production

2. 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

3. 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

4. Rev. 3.09 3-4 ISOPROPANOL:  Commonly referred to as rubbing alcohol.  Twice as toxic as ethanol.  Common uses include disinfectant and common solvents. C3H8OC3H8O

5. Rev. 3.09 3-5 ETHYLENE GLYCOL:  Lethal dose  1 fluid ounce 30ml).  Common use as automotive antifreeze. C 2 H 4 (OH) 2

6. Rev. 3.09 3-6 ETHANOL:  Lethal dose  4.5 fluid ounces (  130ml).  Commonly referred to as grain alcohol or drinking alcohol. C 2 H 5 OH  Commonly used as fuel additive, alcoholic beverages, and antiseptics.

7. Rev. 3.09 3-7 ETHANOL Ethanol Production  Produced by the process of natural fermentation  Sugar + Yeast = Alcohol and Gas CO 2  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

8. Rev. 3.09 3-8 ETHANOL Ethanol Production  Begin with a sugar substance  fruit, grapes, grains,  Carbon, Hydrogen, Oxygen  Add yeast  Results  Alcohol: C 2 H 5 OH  Gas: CO 2 Fermentation

9. Rev. 3.09 3-9 ETHANOL Ethanol Production Fermentation C 6 H 12 O 6 We are hungry!! Glucose Yeast (Saccharomyces Cerevisiae)

10. Rev. 3.09 3-10 ETHANOL Ethanol Production Fermentation The container must be sealed and the oxygen removed. Yeast plus sugar plus time CO 2 C 2 H 5 OH

11. Rev. 3.09 3-11 ETHANOL Ethanol Production Distillation: the process of removing the ethanol from the fermented solution. This is accomplished by heating the solution to 78  C (boiling point of ethanol. The vapor is then cooled, converting it back to liquid.

12. Rev. 3.09 3-12 ETHANOL Ethanol Production Congeners: are added for aroma and flavoring of alcoholic beverages. They DO NOT contribute to intoxication.

13. Rev. 3.09 3-13 ETHANOL 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".

14. Rev. 3.09 3-14 ETHANOL 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

15. Rev. 3.09 3-15 ETHANOL They All Pack The Same Punch Per Drink 12 oz4 oz1 oz

16. Rev. 3.09 3-16