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Notes On Alcohols

i) Alcohols can be colorless liquids or waxy solids depending on the number of carbon atoms, with higher molecular weights forming solids. They have higher boiling points than other compounds of similar mass due to hydrogen bonding between molecules. ii) Alcohols are soluble in water due to hydrogen bonding between alcohol and water molecules, but solubility decreases with increasing alkyl chain length as these portions are hydrophobic. iii) Isomers of alcohols include chain isomers which differ in carbon chain length and position isomers which differ in the location of functional groups along the same carbon chain.

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59 views

Notes On Alcohols

i) Alcohols can be colorless liquids or waxy solids depending on the number of carbon atoms, with higher molecular weights forming solids. They have higher boiling points than other compounds of similar mass due to hydrogen bonding between molecules. ii) Alcohols are soluble in water due to hydrogen bonding between alcohol and water molecules, but solubility decreases with increasing alkyl chain length as these portions are hydrophobic. iii) Isomers of alcohols include chain isomers which differ in carbon chain length and position isomers which differ in the location of functional groups along the same carbon chain.

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Anchal Chadha
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Notes on Alcohols:

Physical Properties of Alcohols

(i) Physical State: The lower members of alcohols are colourless liquids at room
temperature and have a distinct smell and a burning taste. Higher members of alcohols
are odourless and colourless, waxy solids.
(ii) The boiling point of alcohols: An increase in boiling point with the increase in the
number of carbon atoms is observed in alcohols. This increase is accounted for due to
Vander-Waals forces. Also, with branching in the carbon chain, the Vander-Waals forces
decrease (because of a decrease in surface area), and therefore, the boiling point also
decreases with branching in isomeric alcohols.
The reason for higher boiling point in alcohols (in comparison with other compounds of
similar molecular masses) is due to the fact that they form intermolecular hydrogen
bonding and usually exist as associated (larger) molecules.

iii) Solubility of alcohols in water: Alcohols are soluble in water. The capability of the
formation of hydrogen bonds in them allows the molecules to form HH-bonds with the
water molecules. However, the solubility of the alcohol in water decreases with an
increase in the alkyl group because they are hydrophobic in nature. As the alkyl group
branches out, the surface area in which the hydrophobic part is present decreases, and
hence, the solubility of alcohols with branched alkyl groups in water increases. The lower
molecular weight alcohols are readily soluble in water in all proportions.

Isomerism in Alcohols
Alcohols undergo the following types of isomerism:
Structural isomerism: Structural isomers are compounds that have the same
molecular formula but different structural formulas. Alcohols undergo four types of
structural isomerism:
i) Chain Isomerism: Chain isomers are those which have the same molecular formula,
but the number of carbon atoms in the chain is different. The chain isomers are also
called nuclear isomers, and the phenomenon is known as chain isomerism.
Alcohols exhibit chain isomerism, as shown below:
ii) Position Isomerism: Isomers with similar carbon chains but differ in the position of
the multiple bonds, or the functional groups are called position isomerism.
Example: Propan–1–ol and propan-2–ol have the same number of carbon atoms in the
chain, but the position of the functional group is different.

Combustion of Alcohols:
Alcohols completely combust in the presence of oxygen to form carbon dioxide and
water.

ethanol + oxygen → carbon dioxide + water

C2H5OH + 3O2 → 2CO2 + 3H2O

They combust incompletely when oxygen is scarce, producing water and either carbon
monoxide or carbon (soot).

Making ethanol by fermentation

Ethanol is the alcohol found in beer, wine and spirits. It is also used as a fuel for vehicles,
either on its own or mixed with petrol. Ethanol is also used as a solvent. Ethanol is
produced by fermentation and concentrated by fractional distillation.

Fermentation is an anaerobic process:

glucose → ethanol + carbon dioxide

Yeast provides the enzymes required for fermentation. The temperature has to be warm
but not too warm.

The typical conditions required for fermentation are:

• sugars dissolved in water, mixed with yeast


• anaerobic conditions (no air can get in)
• 25°C – 35°C temperature
Fermentation is a slow reaction. It may take days or weeks to finish. It ends when the
ethanol concentration reaches about 15%, killing the yeast. If oxygen gets in, the ethanol will
oxidise into ethanoic acid and the drink will taste like vinegar.

Applications of alcohols

Methanol is used as a chemical feedstock. It’s toxic, so it is added to industrial ethanol


(methylated spirits) to stop people from drinking it.

Ethanol is the alcohol in beer, wine and spirits. It is also a fuel and a solvent.

Propan-1-ol and propan-2-ol are fuels and solvents.

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