Ethanol 99.9%

Ethanol or ethyl alcohol is a clear, colorless, and volatile liquid with a characteristic smell that is most commonly referred to as alcohol. It is widely used as a solvent in cosmetic applications, a preservative in rmaceutical preparations, and is the principal ingredient in alcoholic beverages. Ethanol is also a renewable form of fuel and is most commonly blended with traditional fossil fuels in many countries around the world.

PROPERTIES

Ethanol is a volatile, colorless liquid with a slight odor. It burns with a smokeless blue flame that is invisible in normal light. The chemical formula for ethanol is C2H6O which is commonly abbreviated as EtOH. The sical properties of ethanol stem primarily from the presence of its hydroxyl group and the shortness of its carbon chain. Ethanol's hydroxyl group has the ability to participate in hydrogen bonding, rendering it more viscous and less volatile than less polar organic compounds of similar molecular weight.

KEY INFORMATION:

Chemical Names: Ethanol, Ethyl alcohol, Alcohol, Grain alcoholINCI Name: Ethyl AlcoholCAS 64-17-5.Molecular formula: CH3CH2OH or C2H6OMolecular Weight: 46.069 g/molUN 1170Hazardous Class: Flammable liquid 3Ethanol Melting Point 1150CEthanol Boiling Point 780CEthanol Specific Gravity 0.789

PRODUCTION:

Ethanol is produced by the fermentation of carbohydrate derived sugars with yeast or it is produced in a thermochemical process from a wide range of feedstocks. Almost any plant matter can be used to produce ethanol and common feedstocks include sugar cane, corn, sugar beet, sweet sorghum, and potato. lose feedstocks are non-food based such as wood chips, specifically grown crops, and industrial waste. losic feedstocks offer great advantages over sugar-based feedstocks. They are either waste products or purposely grown energy crops harvested from marginal lands not suitable for other crops. Less energy is required to grow, collect, and convert them to ethanol than traditional crops, and they are not used for human food. Ethanol can be distilled after fermentation to a maximum strength of 96.4% ethanol and to achieve 99.9% strength it is most commonly put through a molecular sieve to remove the remaining water.