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The reaction uses NAD + to convert the ethanol into acetaldehyde (a toxic carcinogen). The enzyme acetaldehyde dehydrogenase (aldehyde dehydrogenase 2 family ALDH2, EC 1.2.1.3) then converts the acetaldehyde into the non-toxic acetate ion (commonly found in acetic acid or vinegar). [4] [6] This ion is in turn is broken down into carbon dioxide ...
Reduction of acetic acid gives ethanol. The OH group is the main site of reaction, as illustrated by the conversion of acetic acid to acetyl chloride. Other substitution derivatives include acetic anhydride; this anhydride is produced by loss of water from two molecules of acetic acid.
Vinegar typically contains from 5% to 18% acetic acid by volume. [1] Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria. [2] Many types of vinegar are made, depending on source materials.
In the presence of acid catalysts, alcohols can be converted to alkenes such as ethanol to ethylene. Typically solid acids such as alumina are used. [129] CH 3 CH 2 OH → H 2 C=CH 2 + H 2 O. Since water is removed from the same molecule, the reaction is known as intramolecular dehydration.
Acetyl chloride is a reagent for the preparation of esters and amides of acetic acid, used in the derivatization of alcohols and amines. One class of acetylation reactions are esterification, for example the reaction with ethanol to produce ethyl acetate and hydrogen chloride: CH 3 COCl + HO−CH 2 −CH 3 → CH 3 −COO−CH 2 −CH 3 + HCl
Other microorganisms can produce ethanol from sugars by fermentation but often only as a side product. Examples are [4] Heterolactic acid fermentation in which Leuconostoc bacteria produce lactate + ethanol + CO 2; Mixed acid fermentation where Escherichia produce ethanol mixed with lactate, acetate, succinate, formate, CO 2, and H 2
In a second fermentation step, the ethanol is converted into acetic acid by acetic acid-forming bacteria (Acetobacter species), yielding cider vinegar. [4] The acetic acid, together with the malic acid naturally present in apple juice, contribute to the sour taste of this vinegar.
Acetic acid versus ethanol [ edit ] Cellulosic-ethanol manufacturing plants are bound to be net exporters of electricity because a large portion of the lignocellulosic biomass , namely lignin , remains undigested and it must be burned, thus producing electricity for the plant and excess electricity for the grid.