Ingles

Bolivarian Republic of Venezuela.
Ministry of People's Power for Defense.
National Experimental Polytechnic University of the Bolivarian
ArmedForce.
Organic Chemistry Laboratory I.

Practice Nº 4:
Ethanol production using wine.

Performed by: Blanco Anaglis C.I: 21545059. 03/02/12
Duno RosauraC.I: 21666922.
IP4D-B
Prof.: Lcda. Lisbeth Primera.

Introduction
The alcohols are characterized by the variety of reactions involved, one of the most important is the reactionwith acids, the esters are formed, similar to inorganic salts, alcohols are products of the process of digestion and chemical processes within cells found in tissues and fluids of animals and plants.The ethyl alcohol of formula C2H5OH or ethanal is a clear, colorless liquid with a burning taste and characteristic smell nice. It is found in beer, wine, brandy, etc.., It has a low freezing point,hence is use in thermometers to measure temperatures below the freezing point of -40°C mercury, and as antifreeze in automobile radiators.
Typically, ethanol is concentrated by distillation ofdilute solutions. The commercial use contains 95% by volume of ethanol and 5% by volume of water.

Materials and Methods
Materials:
● Fermented beverage
● Simple distillation equipment.● Breathalyser
● Heating mantle
● 250ml graduated cylinder
● Glass stirrer

Methods:
- Pour the contents of the drink in a 100ml graduated cylinder
- Measure the alcoholic fromdrinking.
- Note color and odor.
- Distill 50% of the product, to concentrate it.
- Measure the alcohol obtained, see color and odor.
- Measure the alcohol content of commercial ethanol comparetheir results.

Data and Results
Data:
|Product |IR |Color |Odor |Flavor |ºGL |%Rd |
|Wine...