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