CHEMICAL PROPERTIES OF ETHANOL

Ethanol (CH3CH2OH) is a group of chemical compounds whose molecules contain a hydroxyl group, -OH, bonded to a carbon atom.

Ethanol melts at -114.1°C, boils at 78.5°C, and has a density of 0.789 g/mL at 20°C.

Its low freezing point has made it useful as the fluid in thermometers for temperatures below -40°C, the freezing point of mercury, and for other low-temperature purposes, such as for antifreeze in automobile radiators.

Ethanol has been made since ancient times by the fermentation of sugars. All beverage ethanol and more than half of industrial ethanol is still made by this process.

The ethanol produced by fermentation ranges in concentration from a few percent up to about 14 percent. Above about 14 percent, ethanol destroys the zymase enzyme and fermentation stops.

Ethanol is normally concentrated by distillation of aqueous solutions, but the composition of the vapor from aqueous ethanol is 96 percent ethanol and 4 percent water. Therefore, pure ethanol cannot be obtained by distillation. Commercial ethanol contains 95 percent by volume of ethanol and 5 percent of water.

Dehydrating agents can be used to remove the remaining water and produce absolute ethanol.

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