57303
Description
Mind Map by Alice Clayden, updated more than 1 year ago
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Created by Alice Clayden
about 11 years ago
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Topic 5: Organic
Chemistry
- Homologous series:alkanes/ alkenes- The
physical properties gradually change as the
carbon chains get longer e.g. alkane's boiling
points get higher
- Alcohols: organic compounds. They all contain the
group of atoms -OH (hydroxl) this is the functional group
- Properties:
alcohols that
have small
molecules e.g.
methanol,
ethanol and
propanol have
characteristic
odours
- They react with oxygen to form
carboxylic acids, they react with
carboxylic acids to form esters and
water.
- Ethanol + Oxygen
> Ethanoic acid
(vinegar) + water
- Ethanol +
Ethanoic acid
> Ehtyl
Ethanoate +
water
- methonoic
acid +
propanol >
pehtyl
methanoate
+ water
- methonoic
acid +
propanol >
pehtyl
methanoate
+ water
- red wine
vinegar
- Ethanol + Oxygen
> Ethanoic acid
(vinegar) + water
- They react with oxygen to form
carboxylic acids, they react with
carboxylic acids to form esters and
water.
- effect of alcoholic drinks (ethanol)-
defiency in vitamin B, decreased iron
levels, liver damage, destruction of
brain cells, risk of cancer etc..
- uses: making esters-
sweet smelling fragrances,
emulsifiers, emollients,
thickeners, solvents
- Properties:
alcohols that
have small
molecules e.g.
methanol,
ethanol and
propanol have
characteristic
odours
- Carboxylic acids are another homologous
series, they all have the functional group -
COOH (carboxyl)
- Methanoic acid, Ethanoic acid,
Propanoic acid
- Properties: as the carbon atom
chains get longer the acid
changes from a colourless liquid
to a waxy solid
- the odour becomes less pungent, the solubility in
water decreases/ becomes more imiscible
- the odour becomes less pungent, the solubility in
water decreases/ becomes more imiscible
- uses: solvents, medicine, food items
e.g. vinegar (flavouring and
preservative), soaps and detergents
- Methanoic acid, Ethanoic acid,
Propanoic acid
- Ethanol by fermentation: any
substance that contains glucose can be
fermented. To do this the sugar is
mixed with yeast in the absence of air
- Glucose + enzyme in yeast > ethanol + carbon dioxide
- C6H12O6 (aq) > C2H5OH (aq) + CO2 (g)
- C6H12O6 (aq) > C2H5OH (aq) + CO2 (g)
- Advantages- renewable
sources are used (sugar),
cheap labour is available, little energy
used- temperature is 30-40' C
- Disadvantages- land is
needed to grow crops,
CO2 is produced, batch
production - alot of labour
needed, slow reaction,
low concentration of
ethanol
- Glucose + enzyme in yeast > ethanol + carbon dioxide
- Ethanol by hydration of Ethene :
Ethene + water (as steam) <
phosphoric acid>> Ethanol
- C2H4 + H2O >>> C2H5OH
- Advantages- continuous system,
fewer workers needed, fast process,
pure ethanol is produced
- Disadvantages- uses non-renewable resources
(crude oil), uses high amounts of energy-
temperature is 300' C
- C2H4 + H2O >>> C2H5OH
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