Formation of ethanoic acid
Extended tier only
- Two methods used to make carboxylic acids are:
- Oxidation by fermentation
- Using oxidising agents
- The microbial oxidation (fermentation) of ethanol will produce a weak solution of vinegar (ethanoic acid)
- This occurs when a bottle of wine is opened as bacteria in the air (acetobacter) will use atmospheric oxygen from air to oxidise the ethanol in the wine
C2H5OH (aq) + O2 (g) → CH3COOH (aq)+ H2O (l)
- The acidic, vinegary taste of wine which has been left open for several days is due to the presence of ethanoic acid
- Alternatively, oxidising agent potassium manganate(VII) can be used
- This involves heating ethanol with acidified potassium manganate(VII) in the presence of an acid
- The heating is performed under reflux which involves heating the reaction mixture in a vessel with a condenser attached to the top
- The condenser prevents the volatile alcohol from escaping the reaction vessel as alcohols have low boiling points
- The equation for the reaction is:
CH3CH2OH (aq) + 2[O] → CH3COOH (aq) + H2O (l)
- The solution will change from purple to colourless
- The oxidising agent is represented by the symbol for oxygen in square brackets
Diagram showing the experimental setup for the oxidation with KMnO4 using reflux apparatus
Ethanol is heated with acidified potassium manganate(VII) in the presence of an acid