What is the boiling point of alcohol?
At room temperature, we will find that most of the alcohols are colourless and odourless. Methyl alcohol, ethyl alcohol are the examples of the few flowing alcohols. They usually have a fruity smell. The higher the alcohol contents are, that are containing about 4-10 carbon atoms that are vicious or oily and have a heavier fruity odour. However, if we have a look at the branched alcohols as in the ones having more than 12 carbon atoms they are usually found at solid state when kept at room temperature.
In case we speak about the boiling points of the alcohols that are considered to be much higher as compared to the alkanes of similar molecular weight. For example, ethanol thatha a similar weight of 46 MW which is similar to propane have a higher boiling point of 78 degree Celsius whereas propane has a boiling point of -42degree Celsius. This also indicates that in the case of ethanol, the molecules are more closely attractedto each other. This also shows that this compound is capable to making inter molecular hydrogen bonds as well. In this the oxygen atom in the strongly polarized O-H bond of the alcohol will pull the electron density away from the hydrogen atom. The polarized hydrogen that bears a partial positive charge then can form a hydrogen bond with a pair of the nonbondingelectrons. We see here that the hydrogen bonds with strength of 5 kilocalories are much weaker than the normal covalent bonds.
Water and alcohols always show the similar properties because of the presence of hydroxyl groups that helps them to form the hydrogen bond with other water molecules and also with the alcohol molecules. In the similar manner the alcohol molecules can form hydrogen bonds with the other alcohol. For the very reason that they can form the hydrogen bond with water, they also tend to get soluble in water. The hydroxyl group is often referred to as water loving groups it forms hydrogen bond with water and enhances the solubility of alcohol in water. As such methanol, ethanol, n-proply alcohol are all miscible in water. However, one important thing to note here is that alcohols that have high molecular weight will be less soluble in water because of the fact that the hydrocarbon part of the molecule that is hydrophobic is larger and have increased molecular weight. For the simple fact that they are strongly polar that is the reason that alcohols are better solvents then hydrocarbons for the iconic compounds.
COMMERCIALLY IMPORTANT ALCOHOLS
Methanol
This alcohol was primarily produced by heating the wood chips in the absence of air. In this process some of the hydrocarbons of the wood are broken down to form methanol. Thisvapour is then condensed. This is the reason that it is commonly known as wood alcohol. Methanol is commercially synthesized with the help of the catalytic reaction of carbon monoxide with hydrogen gas under the influence of high temperature and pressure.
This mixture of carbon monoxide and hydrogen that is needed to generate ethanol is generated by partially burning the coal in the presence of water. This process will require a very careful observation as during the experiment, water need to be added in smaller amounts and current amount of carbon monoxide be added to get the exact content.
Ethanol
This compound is produced fromvery early times through the fermentation of fruit juices. These fermented juices can be stored in sealed containers. They are safe to drink throughout the winters. There are different sources that can provide sugar and starches. These sources are broken down to simpler forms during the process of fermentation. Ethanol is also commonly known as grain alcohol because of the fact that it is obtained from grains like the ones of corn, wheat, rye and barley.
In this the grain is first boiled in order to produce mash that is then incubated in malt that is sprouted barley in order to yield wort. The malt provides with an enzyme that converts the starches in the grain to sugar maltose. The wort is then incubated with the brewers yeast which then secrets the enzyme maltase that will convert maltose to glucose and the enzyme zymase is used to convert glucose to ethanol. Here two of the six carbon atoms of the glucose will get oxidized to carbon dioxide and this will oxidation process will provide energy to the yeast cells.