Figure 2: The conversion of ethanol to acetaldehyde What would be the volume of 1.58 moles of ethanol at 20°C? Choose 1 answer: A B C D 23.35 mL 92.14 mL 186.68 mL 46.67 mL
Figure 2: The conversion of ethanol to acetaldehyde What would be the volume of 1.58 moles of ethanol at 20°C? Choose 1 answer: A B C D 23.35 mL 92.14 mL 186.68 mL 46.67 mL
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
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
Transcribed Image Text:Figure 2: The conversion of ethanol to acetaldehyde
What would be the volume of 1.58 moles of ethanol at 20°C?
Choose 1 answer:
A
B
D
23.35 mL
92.14 mL
186.68 mL
46.67 mL

Transcribed Image Text:Ethanol (CH3CH2OH) is a clear, colorless liquid with a distinct odor and is the alcohol found in alcoholic
beverages. In addition to its other physical properties (Table 1), alcohol is flammable and volatile, lending it
to be used as a solvent, an antiseptic, a fuel, in thermometers, and in other laboratory procedures. As a
psychoactive substance, it is one of the most widely consumed recreational drugs by humans. It suppresses
certain functions of the brain while causing the classic symptoms of intoxication including slurred speech,
unsteady walk, and disturbed sensory perceptions.
Melting point
Boiling point
Density
Molar mass
Table 1: Physical properties of ethanol at 20°C
Ethanol is produced by the fermentation of sugar. This process is catalyzed by zymase, an enzyme in yeast
which changes simple sugars into ethanol and carbon dioxide. This fermentation reaction is represented by
the equation in Figure 1.
C6H12O6 -
-114.1°C
78.5°C
0.79 g/mL
46.07 g mol-1
------>
> 2 CH3CH₂OH + 2 CO₂
Figure 1. The alcohol fermentation reaction
Starches from potatoes, corn, wheat, and other plants can also be used to produce ethanol through
fermentation. However, the starches must first be broken down. This is accomplished by enzymes, such as
diastase, which converts starches into simple sugars. This step is typically associated with the brewing of
beer from starchy plants such as corn and wheat.
CH3CH₂OH
After an alcoholic beverage is consumed, it passes through the stomach into the small intestine where the
ethanol is absorbed and later distributed throughout the body. Ethanol is toxic, and the body begins to
dispose of it upon its consumption. In the liver, the alcohol dehydrogenase enzyme converts ethanol into
acetaldehyde. Acetaldehyde is later destroyed almost immediately by the aldehyde dehydrogenase enzyme.
||
CH3-C-H + 2 H
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