Lab 5 Oxidation of an alcohol CHM2123 Introduction: Oxidation is a key reaction in organic chemistry. Oxidation of an alcohol can produce aldehydes‚ ketones‚ or carboxylic acids. One of the methods of oxidation is an aldol reaction through carbon-carbon bonds. The oxidation oxidizes primary alcohols to aldehydes and secondary alcohols oxidizes ketones. Tertiary alcohols are converted to the common oxidizing agents. Scheme 5.1: Aldehydes can be oxidized easily to carboxylic acids in aqueous medias
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OIXDATION(AND(REDUCTION(–(REDOX(CHEM(1( ( KEY(REDOX(CONCEPTS( •! Oxidation)and)reduction)are)electron(transfer(processes)(reactions).)) o! Oxidation(–(Loss)of)electrons)) !! Reductant((reducing)agent))–)undergoes)oxidation.)) o! Reduction(–(Gain)of)electrons)) !! Oxidant((oxidising)agent))–)undergoes)reduction.)) ! Example:(((((((((((Mg(s)(+(2H+(aq)( (Mg2+(aq)(+(H2(g)( o! This!reaction!can!be!broken!up!into!two!halfEreactions(( !! Oxidation:)Mg(s))")Mg2+)+)2e:)(lost)electrons))( !! Reduction:)2H+)+)2e:)")H2)(gained)electrons))(
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STK 1084 Inorganic Chemistry I‚ LU 3 Oxidation – Reduction Reactions‚ Prepared By: Dr. Tay Meng Guan‚ Faculty of Resource Science and Technology‚ Universiti Malaysia Sarawak. LU 3 Oxidation and Reduction Reactions 3.1 Ideas of Oxidation and Reduction Oxidation of an atom can be occurred in the following conditions: 1. Losing an electron from the orbitals. e.g.: A A+ + e- 2. Adding an electronegative element (e.g.: F‚ Cl‚ Br‚ O) to a molecule. e.g.: A + F AF 3. Losing hydrogen
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DEFINITIONS OF OXIDATION AND REDUCTION (REDOX) This page looks at the various definitions of oxidation and reduction (redox) in terms of the transfer of oxygen‚ hydrogen and electrons. It also explains the terms oxidising agent and reducing agent. Oxidation and reduction in terms of oxygen transfer Definitions • Oxidation is gain of oxygen. • Reduction is loss of oxygen. For example‚ in the extraction of iron from its ore: [pic] Because both reduction and oxidation are going on side-by-side
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percentage of sugar will produce more fermentation. The original purpose of this experiment was to determine the amount of fermentation of 3 different fruit juices after adding a certain amount of yeast. By measuring the type of fruit juice (independent variable) the amount of fermentation as shown by the reduction of sugar (dependent variable).My hypothesis my hypothesis is that the fruit juice with a higher percentage of sugar will produce more fermentation. The experimental results supported my
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- Always starts anaerobic in the cytosol – glycolysis – only 2 ATP saved - By the end of the process‚ you get 2 pyruvate – 3-carbon molecules NO O2 - Fermentation 1. Lactic Acid – your muscles ache because of the accumulation of lactic acid. 2. Alcohol Fermentation- ethanol is fancy word for alcohol. Alcohol fermentation is alcohol + CO2 O2 Aerobic * Respiration * Mitochondria * Matrix – Krebs Cycle – C6 – gives you 2 more ATP * Innermembrane- ETS – 34 ATP Mitochondria
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Design: Investigation of Fermentation Introduction Introduction Yeast (Saccharomyces)is a single-celled microorganism in the Fungi family. It anaerobically respires sugars to produce ATP‚ as well as the waste products ethanol and carbon dioxide gas. This process is known as fermentation. There are various factors that affect the rate at which yeast respires. Aim To investigate the effect of concentration of table salt (sodium chloride) on the rate of fermentation of sucrose using yeast‚ measured
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There are more than one forms of fermentation; yeast fermentation is probably the most common method. This process is used in many everyday products today. Yeast was first discovered in 1676‚ but was used before. It has also led to numerous scientific advances. Yeast expands‚ especially well with a good amount of sugar‚ the more of the amount the greater it expands. Yeast is a single-celled organism‚ a fungus to be more specific. They consume carbohydrates‚ mainly sugars‚ and produce carbon dioxide
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OXIDATION AND REDUCTION Oxygen makes up only about 20% of the air‚ yet is the essential component for so many reactions. Without it fuels would not burn‚ iron would not rust and we would be unable to obtain energy from our food molecules through respiration. Indeed animal life on the planet did not evolve until a certain concentration of oxygen had built up in the atmosphere over 600 million years ago. The term oxidation has been in use for a long time to describe these and other reactions where
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Using Selective Media to Monitor the Fermentation Process of Cabbage and Cucumber‚ for Fourteen Days Abstract: Introduction: The goal of the ecological succession lab is to demonstrate succession with the fermentation of cabbage and cucumbers. The cabbage will ferment into sauerkraut and the cucumber will ferment to pickles during fermentation process that will changes the species structure and the community of time. During the fermentation process we watched the pH become more acidic‚ since
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