Name : Shiela may R Agsam .

BSED SCIENCE 2A
SORCHE
MODULE 8 LEARNING ACTIVITY

1.A

2. C

3. A

4.C

5. A

6. B

7.B

8. D

9. C
10. B

V. ASSESSMENT ( 2pts each)

1. Discuss the characteristics and properties of alcohols.

Alcohols are soluble in water. This is due to the hydroxyl group in the alcohol which is able to
form hydrogen bonds with water molecules. Alcohols with a smaller hydrocarbon chain are
very soluble. As the length of the hydrocarbon chain increases, the solubility in water
decreases. With four carbon in the hydrocarbon chain and higher, the decrease in solubility
becomes visible as the mixture forms two immiscible layers of liquid. The reason why the
solubility decreases as the length of the hydrocarbon chain increases is that it requires more
energy to overcome the hydrogen bonds between the alcohol molecules as the molecules
are more tightly packed together as the size and mass increase.

2. Discuss the uses of alcohol.

Alcohols are among the most common organic compounds. They are used as sweeteners
and in making perfumes, are valuable intermediates in the synthesis of other compounds,
and are among the most abundantly produced organic chemicals in industry. Perhaps the
two best-known alcohols are ethanol and methanol (or methyl alcohol). Ethanol is used in
toiletries, pharmaceuticals, and fuels, and it is used to sterilize hospital instruments. It is,
moreover, the alcohol in alcoholic beverages. The anesthetic ether is also made from
ethanol. Methanol is used as a solvent, as a raw material for the manufacture
of formaldehyde and special resins, in special fuels, in antifreeze, and for cleaning metals.
Alcohols may be classified as primary, secondary, or tertiary, according to which carbon of
the alkyl group is bonded to the hydroxyl group. Most alcohols are
colorless liquids or solids at room temperature. Alcohols of low molecular weight are highly
soluble in water; with increasing molecular weight, they become less soluble in water, and
their boiling points, vapor, densities, and viscosities increase.
 4. Explain how alcohols are produced.

Ethanol is the alcohol found in beer, wine, and other alcoholic drinks. It is also used as a fuel for
vehicles, either on its own or mixed with petrol. Ethanol can be produced by fermentation and
concentrated using fractional distillation. Fermentation is an anaerobic process: glucose →
ethanol + carbon dioxide. Yeast, a type of single-celled fungus, provides the enzymes needed for
fermentation. If the yeast cells become too cold, fermentation happens very slowly, or may not
happen at all. If the yeast cells become too hot, their enzymes become denatured, and
fermentation stops5. State how alcohols are classified. Alcohols may be classified as primary,
secondary, or tertiary, according to which carbon of the alkyl group is bonded to the hydroxyl
group. Most alcohols are colourless liquids or solids at room temperature. Alcohols of
low molecular weight are highly soluble in water; with increasing molecular weight, they become
less soluble in water, and their boiling points, vapour pressures, densities,
and viscosities increase.

VI. ENRICHMENT
A. Draw the structure of the following alcohols. (2pts each)
 B. Give the IUPAC names for the following alcohols. (2pts each)
Answer :
1.) 2-methyl-2-butanol
2.) 2-propanol
3.) 2-butanol

C. Give the chemical synthesis of the following: (2pts each)

a. Hydrolysis of cane sugar solution.

Cane sugar contains high sucrose content whose chemical formula is C 12 H 22 O11 . Sucrose is a
disaccharide which means it is a combination of two monosaccharides which are glucose and
fructose. Hydrolysis of cane sugar is also called inversion of cane sugar. The water helps in the
cleavage of the glycosidic bond between the C 1 of the glycosyl subunit and C 2 of the fructosyl
unit.

b. Fermentation of glucose.
Fermentation is a natural process that converts sugars into products that can be useful to
human. Fermentation of one molecule of glucose produces two molecules of ATP, two
molecules of the alcohol called ethanol, two molecules of CO2, and two molecules of water. The
most common microorganism used in industries for alcoholic fermentation is the yeast
Saccharomyces cerevisiae. A curious fact about alcoholic fermentation is that the production of
CO2 gas during alcoholic fermentation is what gave this process its name. The word
“fermentation” comes from the Latin word “fervere,” which means boiling. The bubbles of CO2
produced during the fermentation process make the liquid look like it is boiling. Fermentation
occurs due to the presence of microorganisms. Microorganisms, including bacteria and yeast,
are small living cells that we cannot see with the naked eye.