Describe the formation of ethanoic acid by the oxidation of ethanol: (a) with acidified aqueous potassium manganate(VII) (b) by bacterial oxidation during vinegar production
Describe the manufacture of ethanol by: (a) fermentation of aqueous glucose at 25–35°C in the presence of yeast and in the absence of oxygen (b) catalytic addition of steam to ethene at 300°C and 6000 kPa/60 atm in the presence of an acid catalyst including a comparison of the advantages and disadvantages of the two methods
Describe tests to identify the anions: (a) carbonate, CO3^2-, by reaction with dilute acid and then testing for carbon dioxide gas (b) chloride, Cl^-, bromide, Br^-, and iodide, I^-, by acidifying with dilute nitric acid then adding aqueous silver nitrate (c) nitrate, NO3^-, by reduction with aluminium foil and aqueous sodium hydroxide and then testing for ammonia gas (d) sulfate, SO4^2-, by acidifying with dilute nitric acid then adding aqueous barium nitrate (e) sulfite, SO3^2-, by reaction with acidified aqueous potassium manganate(VII)