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- https://chem.libretexts.org/Courses/University_of_North_Texas/UNT%3A_CHEM_1410_-_General_Chemistry_for_Science_Majors_I/Text/08%3A_Properties_of_Organic_Compounds/8.14%3A_AlcoholsEthanol makes up 3 to 6 percent of beer, 12 to 15 percent of most wines, and 49 to 59 percent of distilled liquor. (The “proof” of an alcoholic beverage is just twice the percentage of ethanol.) Alcoh...Ethanol makes up 3 to 6 percent of beer, 12 to 15 percent of most wines, and 49 to 59 percent of distilled liquor. (The “proof” of an alcoholic beverage is just twice the percentage of ethanol.) Alcohol’s intoxicating effects are well known, and it is a mild depressant. Ketones are difficult to oxidize further, because there is no way to add another oxygen atom to the carbon atom in the >C=O group, nor is there a way to remove hydrogen atoms from the C and O atoms in the >C=O group.
- https://chem.libretexts.org/Bookshelves/General_Chemistry/ChemPRIME_(Moore_et_al.)/08%3A_Properties_of_Organic_Compounds/8.14%3A_AlcoholsEthanol makes up 3 to 6 percent of beer, 12 to 15 percent of most wines, and 49 to 59 percent of distilled liquor. (The “proof” of an alcoholic beverage is just twice the percentage of ethanol.) Alcoh...Ethanol makes up 3 to 6 percent of beer, 12 to 15 percent of most wines, and 49 to 59 percent of distilled liquor. (The “proof” of an alcoholic beverage is just twice the percentage of ethanol.) Alcohol’s intoxicating effects are well known, and it is a mild depressant. Ketones are difficult to oxidize further, because there is no way to add another oxygen atom to the carbon atom in the >C=O group, nor is there a way to remove hydrogen atoms from the C and O atoms in the >C=O group.