(By-products from reaction: to complex for discussion here)
Materials:
1. 1 kilogram of sugar (2.2 pounds) or 1 kilogram (2.2 pounds) of brown sugar
5. 2 to 4 liter (2.1 to 4.2 quart) container of grape juice, apple juice, or apricot juice
2. 3 liters (3.1 quarts) of warm tap water 6. 1 kilogram (2.2 pounds) of molasses 3. 1 packet of store bought yeast (7 grams or 1/4th of an ounce) 7. 3 liters (3.1 quarts) of warm water 4. 200 grams (7 oz.) of pickling salt
Summary: Ethyl alcohol can be prepared by fermenting sugar, brown sugar, juice, or molasses using yeast in a similar manner as in
method 2A. In this improved process, the yeast is thoroughly ground into a small amount of warm water prior to mixing with the sugar, brown sugar, juice, or molasses mixture. The fermentation is rapid and only takes about 2 to 3 days under the normal conditions. After the fermentation process, in either case, the fermented mixture is distilled to recover a crude alcohol product. This crude alcohol product is then salted out by mixing it thoroughly with pickling salt to form a two-phase mixture. This two-phase mixture is then separated, and the alcohol fraction is then re-distilled to recover a refined alcohol fraction.
for baking. Now, if using sugar or brown sugar, dissolve 1 kilogram of sugar (2.2 pounds) or 1 kilogram (2.2 pounds) of brown sugar into 3 liters (3.1 quarts) of warm tap water contained in a washed out empty milk gallon jug, and then prepare a yeast base mixture by doing the following: 1. take 1 packet of store bought yeast (7 grams or 1/4th of an ounce) and place it into 1/4th of a cup of warm water,
and then using a spoon or similar utensil, grind and thoroughly mix the yeast into the water until a uniform mixture results, which is free from clumps, chunks, or the like. Thereafter, pour the yeast mixture into the sugar solution, and then place a paper towel or cloth over the mouth of the gallon jug, and then allow the mixture to ferment for about 3 to 4 days at room temperature. Note: once the yeast gets going, in about an hour or so the evolution of carbon dioxide will become vigorous. The total amount of time for the fermentation process ranges from about 48 to 62 hours. When the evolution of carbon dioxide gas bubbles slows down and drops-off to a trickle, the fermentation process is relatively complete. After the fermentation process, the mixture needs to be distilled using a similar apparatus as in method 1. The distillation process will take about 5 to 6 hours for completion. After the distillation process, the crude alcohol mixture should then be “Salted out” using the following process: 1. Place the crude alcohol mixture into a seperatory funnel (see extraction), and then add in 200 grams (7 oz.) of pickling salt, and then shake the mixture vigorously for about 5 to 10 minutes. Thereafter, allow the mixture to settle and stand for about 15 minutes, whereupon a two-phase mixture will develop. The upper layer will be the alcohol layer, and the water layer containing dissolved pickling salt and other impurities, will be the lower layer. Now, simply drain-off the lower water layer, and discard, or you can keep it to recover the dissolved salt, and then drain-off or pour out the upper alcohol layer. Then place this alcohol layer into a clean distillation apparatus of the usual design, as illustrated in method 1, and then distill the alcohol at 78 Celsius. The resulting alcohol may not be exactly 95%, but is well suitable for use in applications as a solvent.
If using molasses, or juice, simply prepare a yeast mixture by taking 1 packet of store bought yeast (7 grams or 1/4th of an ounce) and
place it into 1/4th of a cup of warm water, and then using a spoon or similar utensil, grind and thoroughly mix the yeast into the water
until a uniform mixture results, which is free from clumps, chunks, or the like, and then pour this yeast mixture directly into a large (2 to 4 liter, 2.1 to 4.2 quart) container of grape juice, apple juice, apricot juice, or a molasses solution, and then allow the mixture to ferment for about 3 to 4 days. As in the above process, once the yeast gets going, in about an hour or so the evolution of carbon dioxide will become vigorous. The total amount of time for the fermentation process ranges from about 48 to 62 hours. When the evolution of carbon dioxide gas bubbles slows down and drops-off to a trickle, the fermentation process is relatively complete. Note: if using juice, pour out some of juice before adding the yeast to create a gap or space between the juice and the mouth of the container to prevent foaming and frothing from escaping the bottle once the yeast kicks in. Second not: If using molasses, dissolve 1 large
container of molasses (about 1 kilogram, 2.2 pounds), into 3 liters (3.1 quarts) of warm water contained in a clean empty milk jug or equivalent. If using molasses, you will want to carryout the procedure in a well-ventilated area as the odor of molasses will be heavy. After the fermentation process, the fermented juice or molasses mixture needs to be distilled using a similar apparatus as in method 1. The distillation process will take about 5 to 6 hours for completion. After the distillation process, the crude alcohol mixture should then be “Salted out” using the following process: 1. Place the crude alcohol mixture into a seperatory funnel (see extraction), and then add in 100 to 200 grams (3.5 to 7 oz.) of pickling salt, and then shake the mixture vigorously for about 5 to 10 minutes. Thereafter, allow the mixture to settle and stand for about 15 minutes, whereupon a two-phase mixture will develop. The upper layer will be the alcohol layer, and the water layer containing dissolved pickling salt and other impurities, will be the lower layer. Now, simply drain- off the lower water layer, and discard, or you can keep it to recover the dissolved salt, and then drain-off or pour out the upper alcohol layer. Then place this alcohol layer into a clean distillation apparatus of the usual design, as illustrated in method 1, and then distill the alcohol at 78 Celsius. The resulting alcohol may not be exactly 95%, but is well suitable for use in applications as a solvent.
Method 3: Preparation of 99% ethyl alcohol from 95% ethyl alcohol and metallic sodium
(By-products from reaction: sodium hydroxide and a small amount of sodium ethoxide)Materials:
1. 500 milliliters (17 fluid oz.) of 95% ethyl alcohol 2. 40 grams (1.4 oz.) of metallic sodium
Summary: 99% ethyl alcohol is obtained by treating 95% ethyl alcohol with metallic sodium. The metallic sodium reacts with the
water in the binary azeotrope, freeing the alcohol. Once the water has been neutralized (forming sodium hydroxide and sodium ethoxide), the mixture is distilled to recover the anhydrous ethyl alcohol.
Hazards: Wear gloves when handling metallic sodium, and avoid skin contact and ingestion. Metallic sodium reacts violently with
water and other chemicals, so use caution.
Procedure: Into a suitable beaker or container, place 500 milliliters (17 fluid oz.) of 95% ethyl alcohol, and then place the beaker or
container into an ice bath, and chill to about 5 to 10 Celsius. Thereafter, slowly add in, in very small portions, 40 grams (1.4 oz.) of metallic sodium over a period of about 1 hour. After the addition of the metallic sodium, stir the entire alcohol mixture for about 30 minutes, and then place it into a standard distillation apparatus (as similar to 1. Chloroform, method 1, step 3), and distill the ethyl
alcohol at 80 Celsius. Note: your distillation apparatus should be completely dry before proceeding. When no more ethyl alcohol passes into the receiver flask, remove the heat source, and then recover the ethyl alcohol from the receiver flask. The resulting alcohol will be about 99% pure, and should be stored in a suitable container protected from moisture.
Final note for method 3: None
Preparation 5: Anhydrous
Ammonia
Chemical structure 3D Structure
Structure make-up Short hand chemical structure
Ammonia, anhydrous
Anhydrous ammonia is a colorless gas with a very pungent odor. It has a melting point of –77 Celsius, and a boiling point of –33 Celsius. Ammonia is regarded as nonflammable, but mixtures with oxygen can ignite (when passed over red-hot platinum resulting in nitrogen dioxide—see nitric acid vide supra). Anhydrous ammonia is a corrosive alkaline gas that is very soluble in water. It is also soluble in alcohol, chloroform, and ether. Liquid ammonia is a good solvent for many elements and compounds. Commercial anhydrous ammonia is supplied in the form of a compressed gas in steel tanks, or in the liquid form supplied in steel tanks. Ammonia is also widely sold in water solutions. Anhydrous ammonia is the 4th largest chemical produced in the US. Anhydrous ammonia is a
widely available commercial chemical. Anhydrous ammonia is prepared on an industrial scale from hydrogen and nitrogen at high pressure and temperature in the presence of platinum. The average ammonia plant produces 1000 tons of liquid ammonia per day.