Naming Alcohols in Chemistry

alcohol, making it either primary (1° ), secondary (2° ), or tertiary (3° ). If the OH is bonded to only one other carbon, it is a primary alcohol (eg. 1-butanol); if bonded to two other carbons, it is a secondary alcohol (eg. 2-butanol); if bonded to three other carbons, it is a tertiary alcohol (eg. 2-methyl-2-propanol). Due to the placement of the hydroxyl functional group in each of the degrees of alcohol, the reactivity of each should be impacted. This means that all three

The Hydroxyl group on alcohols relates to their reactivity. This concept was explored by answering the question “Does each alcohol undergo halogenation and controlled oxidation?” . Using three isomers of butanol; the primary 1-butanol, the secondary 2-butanol and the tertiary 2-methyl-2-propanol, also referred to as T-butanol, two experiments were performed to test the capabilities of the alcohols. When mixed with hydrochloric acid in a glass test tube, the primary alcohol and secondary alcohols were expected to halogenate, however the secondary and tertiary ended up doing so. This may have been because of the orientation of the Hydroxyl group when butanol is in a different

Generally ethanol is an alcohol found in alcoholic drinks. At 100% concentration, it is pure and a colourless liquid with a strong odour (due to weak Van der Wall forces :D. Ethanol is produced by the fermentation of carbohydrates in yeast cells and is used frequently as a solvent.

Ethanol is another one of the key components that reacts with oxygen according to the equation:

Alcoholic beverages are the only consumable products in the U.S. that do not have nutrition labels. Consumers are being kept in the dark about serving size, alcoholic content, calories, carbohydrates, fats, protein, cholesterol and other nutrition information. Alcohol, specifically ethyl alcohol or ethanol, is produced by fermenting the starch or sugar in various fruits and grains. Alcoholic beverages produced by fermentation and distillation include beer that is usually about 4 to 6 % alcohol, wine that is usually 7 to 15% alcohol, and hard liquor which is about 45% alcohol.

3. In Molecular Series I (Straight-Chain Alcohols): As you go through the group from methanol  ethanol  1-propanol  1-butanol:

Abstract: Using hypochlorous acid to convert secondary alcohol called cyclododecanol to the corresponding ketone which is cyclododecanone by oxidation.

According to Oxford Dictionaries, alcohol is a colorless volatile flammable liquid that is produced by the natural fermentation of sugars and is the intoxicating constituent of wine, beer, spirits, and other drinks, and is also used as an industrial solvent and as fuel (Fowler, H. W., Fowler, F. G., & Murray, J. A. (1964). The concise Oxford dictionary f

Based on prior calculations, expected yield for the alkene products was 79.5%. The actual yield was not as high, resulting in a 28.4% yield. Even with this relatively small yield, the reaction still went to completion as indicated by the GC results in Figure 2. This is known because there is no presence of 2-methyl-1-butanol within the GC spectra. Only the two desired alkene products with

Glycerol becomes an important compound due to its outstanding characteristic between physical and chemical properties thus can be readily applicable with other materials. For physical properties, glycerol is a water soluble, almost colourless, clear, viscous, odourless and almost hygroscopic liquid with a high boiling point. In its pure anhydrous condition, glycerol has a specific gravity of 1.260 g/ml-1, a melting point of 17.9 °C and a boiling point of 290 °C under normal atmospheric pressure (Pagliaro and Rossi, 2008). In term of chemical characteristics, glycerol is a trihydric alcohol which capable of reacting as an alcohol, yet stable under most conditions. A list of physical and chemical properties which are important for its applications

Alcohol is created when grains, fruits, or vegetables are fermented. Fermentation is a process that changes the sugars in the food into alcohol by using yeast or bacteria. Alcohol is considered to be a natural product. Even though it is a natural product, it can have dangerous effects on your body. The main portion of your

Ethanol or as we know as alcohol in our beverages can be made from any fruit or vegetable that performs photosynthesis which produces glucose shown As required as the reactant of the previous equations.

As we all know, alcohol is a product that has provided a variety of functions for people in the world. Alcoholic beverages have been consumed by humans in the very early time, they were one of the most popular drink and have been widely used in everywhere of the world. Also they were used medicinally, chemically, physically and so on.

If I was to do an experiment like this again I could use a different variable instead of alcohols. Instead I could investigate a chain of alkanes or alkenes, “in order to test alkenes I would have to look into the association double carbon bonds have with one

Alcohol dependence (alcoholism), occurs when the body cannot function without the effect of alcohol. Alcohol affects specific neurotransmitters in the brain and when the brain becomes accustomed to the alcohols affects it can no longer function properly signals without the help of the alcohol. Once someone has developed a dependency on alcohol, they will continue to drink regardless of any serious physical complications that are caused by alcohol.