Ethanol

Ethan-2-ol-1,2-dioate, better known as ethanal, is a colorless liquid with a faint odor and sweet taste, found naturally in the form of vegetable oils and cream of tartar. Being colorless, ethanal is widely used in laboratory practice as an indicator, as well as for the detection of certain aluminum and iron salts. Having very weak acidic properties, ethanal undergoes many acid reactions and in some cases can be converted to acetic acid when heated. The structure of ethanal is different for different organic compounds, including molecular mechanisms, physical and chemical constants, and spectroscopy model. In addition to the fact that ethanal is of interest for organic synthesis, its use is widespread in various industries and scientific fields. For example, it is used in the production of ammonia, the synthesis of sulfonamides and the production of methyl alcohol and acetic acid. Ethanal is used as a flavoring and preservative in the food industry.

One of the most common methods for producing ethanol is the hydrolysis of ethyl acetate. For this, alkalis are used as catalysts, for example, potassium or sodium hydroxide. Hydrolysis is carried out in the presence of an acid such as acetic acid to prevent hydrolysis of the products and the formation of acid from the solvent, which can damage the catalyst. Alkali hydrolyzes ethyl acetate molecules with an alkaline composition. Then a reaction occurs between the resulting ethanal and the resulting acid to form acetic alcohol.