***Multiple Chocie Question*** Esters, specifically ethyl acetate, also appear i
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Question
***Multiple Chocie Question***
Esters, specifically ethyl acetate, also appear in wine, contributing to their fruity scents. The ethyl acetate is formed from the reaction of ethanol with the acetic acid that is present. However, this reaction within wine can take years to accumulate any noticeable amount of the ester. Give one reason why the wine reaction might take so much longer than the one in lab.
a.) Acetic acid is a weak acid, so it will not catalyze the reaction as well as sulfuric acid.
b.) The reaction of ethanol and acetic acid to form ethyl acetate can take years in a wine bottle because water must be removed to shift the equilibrium to the right, and there is water in wine that cannot be removed.
c.) The concentration of acidic acid is low, so there will be only a small amount of product formation.
d.) The wine reaction typically happens in a controlled environment, at about 13 degrees Celsius. In lab, the temperature was much higher, so the rate of synthesis is accelerated.
Explanation / Answer
CH3COOH + CH2Ch2OH <==> CH3COOCH2CH3 + H2O
In this reaction , products are in equilibrium with the reactants. Thus water has to be removed in order to shift the equilibrium in the forward direction and form ethylacetate.
Correct answer : option (b)
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