ORGANIC CHEMISTRY (Laboratory)

Second Semester, SY2016

SCHOOL OF TEACHER EDUCATION
DEPARTMENT OF PROFESSIONAL EDUCATION
Baguio City

ORGANIC CHEMISTRY LABORATORY

1
67

PRODUCTION AND PROPERTIES OF ETHY

ALCOHOL
Secretary
: Denis, Debie
Date performed: March 21 , 2016

Neatness of the report

Date submitted: March 23, 2016

Punctuality

Name of student

Badol, Mariel D.
Denis, Debie
Mandapat, Rhea Jane
Miranda, Piolo
Simbre, Noveeh

%Invest
ment

Signatu
re

Completeness
Accuracy of the data

Name of student

(5)
(5)
(5)
(5)

%
Investmen
t

Signat
ure

100%
100%
100%
100%
100%

PROF. WILFRED B. BAMBICO, Ph.D.

Department of Professional Education, School of Teacher Education

ORGANIC CHEMISTRY (Laboratory)

Second Semester, SY2016

II. PROCEDURE
A. FERMENTATION OF CANE SUGAR
Assemble a fermentation set-up as follows:
1. In a 500 ml Florence flask, place 50 gms of brown cane sugar and 1 gram of
disodium phosphate.

2. Dissolve 1 teaspoon of yeast in 15 ml of water. Add this to the sugar in the flask
together with 150 ml of water. Stir until the sugar is dissolved.

PROF. WILFRED B. BAMBICO, Ph.D.

Department of Professional Education, School of Teacher Education

ORGANIC CHEMISTRY (Laboratory)

Second Semester, SY2016

3. Close the flask with a rubber stopper provided with a delivery tube so that the
evolved gas will bubble through a solution of clear lime water.

4. HAVE THE SET-UP CHECKED BY YOUR INSTRUCTOR.

5. Keep the set-up inside the locker for 5-6 days at room temperature.
Fermentation set-up:

PROF. WILFRED B. BAMBICO, Ph.D.

Department of Professional Education, School of Teacher Education

ORGANIC CHEMISTRY (Laboratory)

Second Semester, SY2016

Write the equation for the hydrolysis of cane sugar.

C6H12O6 - 2CH3CH2OH + 2 CO2
Write the equation for the fermentation of the simple sugars to alcohol.
C6H12O6 - CH3CH2OH + CO2
6. At the end of the fermentation period, what is formed in the flask containing
limewater? None

B. PURIFICATION BY DISTILLATION
1. Decant 100 ml of the fermented sugar solution carefully into a distilling flask
through small cotton plug in a funnel.
2. Prepare a distillation set-up. Put two boiling stones in the distilling flask.
3. HAVE THE SET-UP CHECKED BY YOUR INSTRUCTOR.

PROF. WILFRED B. BAMBICO, Ph.D.

Department of Professional Education, School of Teacher Education

ORGANIC CHEMISTRY (Laboratory)

Second Semester, SY2016
4. Heat the contents of the flask to boiling and maintain a rate of distillation of
about two drops per second.

5. Collect the distillate up to 85 deg. C.

NOTE: Reserve the remaining fermentation mixture in the Florence flask for activity no.
25 (acetic acid).

C. PROPERTIES
A. Combustibility: Pour a few drops of the distillate on a watch glass and ignite.
Describe the result. The flame is Blue luminous flame.

B. Presence of water:
1. Heat 1 gm of finely pulverized copper sulphate gently in an evaporating dish.
Describe the result: The copper sulphate become white powder.
PROF. WILFRED B. BAMBICO, Ph.D.
Department of Professional Education, School of Teacher Education

ORGANIC CHEMISTRY (Laboratory)

Second Semester, SY2016

2. Place a few drops of distillate into the heated copper sulphate. Describe the
result: The white powder turned into light blue powder.

C. IODOFORM TEST FOR ETHYL ALCOHOL:

1. To about 5 ml of distillate in a test tube, add 2 or 3 crystals of Iodine.

2. Then add 3 ml of 8N sodium hydroxide solution.

PROF. WILFRED B. BAMBICO, Ph.D.

Department of Professional Education, School of Teacher Education

ORGANIC CHEMISTRY (Laboratory)

Second Semester, SY2016

3. Warm the mixture for 5 minutes in a water bath at 60 deg C.

4. Shake occasionally and allow to stand. Describe the result. A green colored
substance was formed at the bottom.

Write the equation for the formation of iodoform from ethyl alcohol.
CH3CH2OH + 4I2 = 6NaOH - CHI3 + HCOONa + 5 NaI + 5H2O
III. QUESTIONS:
1. Define fermentation. An enzymatically controlled anaerobic breakdown of
an energy-rich compound (as a carbohydrate to carbon dioxide and
alcohol or to an organic acid).
2. What is the role of:
a) Yeast in fermentation: Yeast are microbes that break down sugars using
alcoholic fermentation. They are anaerobic and break sugar down into
CO2 and ethyl alcohol.

PROF. WILFRED B. BAMBICO, Ph.D.

Department of Professional Education, School of Teacher Education

ORGANIC CHEMISTRY (Laboratory)

Second Semester, SY2016
b) Disodium phosphate: Yeast or disodium phosphate eat the sugars in
fruit juice or whatever you want to ferment, giving off carbon dioxide.
3. What is the effect in the body of drinking too much alcohol?
Drinking too much of alcohol can increase your risk of injuries and
accidents, such as:
head injuries
fractures
facial injuries
scarring
alcohol poisoning
heart disease
4. What is meant by degree proof found on the label of alcoholic drinks? Degree
proof means equal to twice the percent by volume summed as proof of
an alcoholic drink.
CONCLUSION: In this activity, we have learned about the reaction that happens
to substances when reacted with the distillate. Examples are heat finely
pulverized copper sulphate, crystal iodine and 8N sodium hydroxide solution.
Also, we have learned that their reaction come in the form of change in color
and composition.

PROF. WILFRED B. BAMBICO, Ph.D.

Department of Professional Education, School of Teacher Education