Ethanol Effect of oxygen[ edit ] Fermentation does not require oxygen. If oxygen is present, some species of yeast e.
The purpose of this experiment was to use fermentation to produce ethanol and fractional fermentation to produce ethanol from the fermented solution. The percent ethanol in the fermented solution was then calculated.
Set up Elizabeth Ping November 1, 2 Observations: Mass of 3 mL conical vial The mass of the distillate obtained after fermentation and the fractional distillation process was 0. The amount of ethanol that should have been produced was 1.
This created a percent yield of The density of the distillate obtained was 0. This experiment was a moderate success since ethanol was produced from the fermentation of sugar.
Some of the errors that might have occurred included using unclean glassware that may have produced side reactions, the incubator could have gotten too warm or too cold during the fermenting process, oxygen may have gotten in during the fermentation process resulting in Elizabeth Ping November 1, 3 unwanted byproducts, and water may have gotten into some of the distillate that was collected resulting in a lower percent of ethanol collected or more dilute solution.
Oxygen would have caused the ethanol to oxidize and turn into acetic acid, carbon dioxide, and water. Introduction to Organic Laboratory Techniques:Apr 25, · Sucrose Glucose Fructose * The glucose, C6H12O6, and fructose, C6H12O6, formed are then converted into ethanol and carbon dioxide by Status: Resolved.
In the mixture of sucrose, yeast, and Pasteur’s salt prepared a week before, fermentation occurred as the enzymes in the yeast converted the sugar to ethanol. The chemical reaction involved in fermentation’s shown below. Elizabeth Ping | November 1, | 1 Ethanol from Sucrose Introduction: The purpose of this experiment was to use fermentation to produce ethanol and fractional fermentation to produce ethanol from the fermented solution.
The percent ethanol in the fermented solution was then calculated. Experiment #1 Preparation of Ethanol from Sucrose Based on R. Weglein & C.L> Yau, CHEM Experiments in Organic Chemistry II Laboratory, 5th Edition, , p Statement of Purpose: An aqueous solution of ethanol is prepared by the fermentation of sucrose.
Ethanol can be manufactured by the fermentation of: Molasses; Starch. Slow decomposition of organic compounds is called fermentation. This is the principle behind souring of milk, batter, putrefaction of meat, and preparation of wine and vinegar.
Fermentation was the earliest method used for preparing alcohol in industries. Sucrose (table sugar) is a disaccharide that is split into two simple sugars glucose and fructose by enzymes. Thirty one kilocalories of heat are released per mole of glucose consumed in the sequence of anaerobic (no oxygen present) reactions.
Fructose is converted to ethanol in the same way as glucose.