Preparation of Ethanol and Ethanoic Acid AIM: To obtain pure samples of Ethanol (CH3CH2OH) and Ethanoic Acid (CH3COOH) from fermented Yeast (Saccharomyces Cerevisiae). BACKGROUND INFORMATION: The use of yeast in food production is the oldest and most extensive contribution made by any group of microorganisms. A most common substrate that yeast can work with is GLUCOSE. Glucose is a monosaccharide, which are sweet crystalline sugars that dissolve easily in water to form sweet solutions
Finding the Ka of Ethanoic Acid Aim: ==== To find out the Ka of ethanoic acid, chloroethanoic acid and dichloroethanoic acid. Procedure: ========== 1. The pH meter is calibrated, using a buffer solution of accurately known pH. 2. 20.0cm3 of 0.10M ethanoic acid was pipetted into a conical flask. 3. 0.10M sodium hydroxide solution was titrated using phenolphthalein as indicator, until the solution was just turned pink. 4. A further 20.0cm3 of the same ethanoic acid solution
Preparation of Ethanol and Ethanoic Acid Introduction to report ---------------------- This report contains 5 practical experiments to produce ethanoic acid from ethanol. The first practical is the preparation of ethanol from glucose using yeast during the process of fermentation; this has been demonstrated in class. In this practical the glucose is converted into ethanol and carbon dioxide by respiratory enzymes from the yeast. The ethanol solution will be between 5-15% and the ethanol
Analysing the Ethanoic Acid Concentration in Different Types of Vinegars Vinegar is a mixture of various acids, ethanoic acid being the most abundant. Most vinegars are made from a sugary liquid, this liquid is fermented to produce ethanol and then oxidised to form ethanoic acid. Different vinegars use different sugary liquids and this could lead to variation between the vinegars. My aim in this investigation is to discover whether the concentration of ethanoic acid varies between vinegars
doing that, I would then have to represent this as a percentage. In order to calculate the mass represented by the chlorine in the mass of the household bleach, I would have to titrate this solution, along with an excess of potassium iodide and ethanoic acid against sodium thiosulphate from the burette using starch solution as an indicator. The reason for this choice of indicator is that iodine is turned blue black by the starch solution, and this therefore helps to indicate any colour change
The Determination of an Equilibrium Constant I will be determining the equilibrium constant - Kc; of ethanoic acid reacting with ethanol producing an equilibrium to form ethyl ethanoate and water. CH3COOH(aq) + C2H5OH(aq) ó CH3COOC2H5(aq) + H2O(l) Following the method as detailed, I conducted experiment 4 and these results were obtained: Titration Trial Volume of Sodium Hydroxide Neutralised (cm3) 1 7.65 2 7.75 3 7.80 4 7.70 5 7.75 μ 7.75
hydrochloric, ethanoic, sulphuric or phosphoric acid. I will be finding out if the activation energy changes depending on whether a strong or weak acid is used. I will also be investigating whether or not there is a change in the order of reaction if a dibasic acid is used instead of a monobasic acid. Planning This investigation is therefore split up into separate experiments. Experiment 1 is to find the activation energy for the reactions between hydrochloric acid and magnesium ribbon, then ethanoic acid
the flask. An ester and water will be formed. 3. To this mixture,3-4drops of concentrated sulfuric acid is added and the mixture is swirled. This will speed up the reaction. salicylic acid + acetic anhydride (ethanoic anhydride) [H2SO4] → aspirin (acetylsalicylic acid) + acetic acid (ethanoic
carboxylic acid. [IMAGE]CH3CH2OH + [O] CH3CHO + H2O [IMAGE]CH3CH2OH + 2[O] CH3COOH + H2O The purpose of this experiment is to oxidize ethanol and then to test the product to determine whether it has been oxidised to ethanal or oxidised to ethanoic acid. Method We added 6cm³ of water to a pear-shaped flask, then added 2cm³ of concentrated sulphuric acid, and set up the apparatus as shown below, but with a stopper in place of the dropping funnel. We ensured that all the glass joints
synthesised during the reflux stage. The ester will continue to be synthesised from the butanol and ethanoic acid until the point where the absence of the limiting reagent prevents further condensation from taking place. Butanol can be considered as the limiting reagent, preventing the total yield of butyl ethanoate which is obtained. Once all of the butanol has been consumed through the reaction with ethanoic acid, the reaction will continue in the reverse direction in an attempt to rejuvenate the supply
Investigating Factors that Affect the Amount of Heat Produced in Neutralisation I am going to investigate factors that affect the amount of heat produced in neutralisation. My objective is to plan and conduct an experiment from which I should be able to draw a firm conclusion that will either prove or disprove any predictions I have made. The factor I will be investigating is concentration
1. Definition of Acid and Bases: 1.1 Arrhenius definition of acid and base: Arrhenius Acid: The substance or a compound which gives H+ ions in aqueous solution Arrhenius base: Base is a substance or compound that produces OH- ions in aqueous solutions. Chemists have known for some time that the H+ ion doesn’t exist in aqueous solutions as an independent species. The modernized Arrhenius definition of acid is that they are substances that produce H3O+ ions in aqueous solutions. It did not take longer
Throughout the course of this Investigation, how sugar influences the rate of fermentation and how this in turn, affects the overall quality of wine was explored. Three wines were produced, each with varying sugar levels. The Investigation was designed so that one wine had a fairly low sugar content; one had an ideal sugar content and one had a high sugar content. After the fermentation process stopped, a taste test was conducted in order to assess the quality of the wine. The taste testers were
Buffer Solutions Preparation and testing the properties of buffer solutions 1. To prepare two buffer solutions of pH values of 5.2 and 8.8 2. To check the pH and buffer action of the prepared buffers 3. To examine the effect of dilution of the prepared buffers on their pH and buffering capacity Introduction ------------ A buffer is a physical area or object protecting something. A chemical "buffer" is a mixture of two compounds that protects the pH of a solution from undergoing
aspects of science providing quality care to patients hence is a perfect aspiration for me. Studying chemistry has provided me with analytical skills which would be beneficial when furthering my studies. Aspirin is a dependent drug manufactured by ethanoic anhydride and salicylic acid; medicine would be incomplete without these chemicals available today allowing drug manufacture. Pharmacy is based on working with drugs therefore I aim to develop pre-existing knowledge via entering this field. Biology
happened because the preconceived idea was that the liquid with the lowest pH level; Sprite, would have the quickest corrosion rate. Dana Puti Vinegar had the quickest corrosion rate proving the statement wrong, it was discovered that it contains ethanoic acid; acid containing twice the amount of carbon dioxide than a regular acid. To further understand this topic, future research could include; how does the amount of liquid incorporated affect the corrosion rate, how does the temperature of the liquid
a) The way that functional groups affect the reactivity of organic compounds is because of their differences in electronegativity. For example, if a compound is more electronegative, it means that it has a tendency to attract a bonding pair of electrons. So at OH-, the alcohol would be more polar as the oxygen attracts the boiling point, the colour, solubility, etc. this is due to bonding. b) What happens in a nucleophilic substitution reaction is that the nucleophiles attack the carbons of a carbon-halogen
Investigate the Effect of pH on Immobilised Yeast Cells on the Breakdown of Hydrogen Peroxide Safety: ======= * Extreme alkaline and acids are used so must wear gloves, goggles and apron. * Be very careful not to make contact with any of the chemicals, as they will be irritable and some corrosive to the skin and eyes. * There must be no running and any other normal laboratory rules should be followed as usual. * Hydrogen peroxide is corrosive and so should not be touched. * A lab technician
PURPOSE To investigate the reactions of a typical acid (dilute hydrochloric acid) with metals, metal oxides, carbonates and bases. APPARATUS The following materials in order to complete this experiment: Dropper bottles containing 0.1M solutions of hydrochloric acid or limewater (calcium hydroxide) and sodium hydroxide. Dropper bottle of bromothymol blue indicator Small samples of the following metals: zinc, copper turnings, magnesium and iron Copper (II) oxide powder Magnesium oxide
weakened and are vulnerable to be attacked by hydrogen. The final step is the formation of an amide. Most amines undergo reactions with anhydrides to produces amides. 4-aminophenol is suspended in water at room temperature and reacts readily with ethanoic anhydride, which is an acetic anhydride, producing a precipitate of the amide, which is the acetaminophen. (“Paracetamol