In the preparation of alcohols

Organolithium and organomagnesium compounds find their- chief use in the preparation of alcohols by reaction with aldehydes and ketones. Before discussing these reactions, let us first exanine the reactions of these organometallic compounds with proton donors. 

Much of the chemistry of diols—compounds that bear- two hydroxyl groups—is analogous to that of alcohols. Diols may be prepared, for example, from compounds that contain two carbonyl groups, using the same reducing agents employed in the preparation of alcohols. The following example shows the conversion of a dialdehyde to a diol by... 

Sugars from a wide variety of sources can be used in the preparation of alcoholic beverages. 

The method of photosensitized oxygenation was successfully applied in the preparation of alcohols 265-270 from sylvestrene (264),207 and seems to be the most simple and successful method for the preparation of optically active rose oxides (272,273) from (+)- or (—)-citronellol C271).177 It may also be used for the preparation of certain organo-metallic hydroperoxides. Thus, the triphenyl-tin derivative of tri-methylethylene (274) undergoes a photosensitized oxygenation reaction with a rate similar to that of tetramethylethylene, giving rise to the hydroperoxides 275 and 276 219... 

Methanol is rarely used as a solvent in the preparation of alcoholates. A monopotassio derivative of 1,2-anhydro-a-D-glucopyranose,1 8 and a sodio derivative of sucrose (see Table VIII), have been isolated from methanolic media. 

Scope oj the Preparation. This preparation can be used generally for the prcparation of the 5-halo-2-thienylsodiuins, the corresponding acids and in the preparation of alcohols by addition of ethylene oxide. 

We notice that, instead of the mercuric acetate which was used in the preparation of alcohols, here mercuric /ny/woroacetate is used. With a bulky alcohol—secondary or tertiary—as solvent, the trifluoroacetate is required for a good yield of ether. 

Propargyl Alcohol, HC = C.CH20H, is an illustration of an alcohol derived from a hydrocarbon of the acetylene series. The compound is a colorless liquid of peculiar odor, which dissolves in water. It boils at 115°. It can be prepared by methods which involve the principles made use of in the preparation of alcohols and of triple-bonded compounds. One method is illustrated by the following formulas —... 

Aldehydes form addition-products with the magnesium alkyl halides, from which secondary alcohols may be obtained by decomposition with water. These reactions have been much used in the preparation of alcohols of this class. The reactions are indicated by the following equations — H H... 

Maltose, C12H22O11.H2O, is formed as the result of the action upon starch of the diastase in malt, the ptyalin in saliva, and other ferments, and in the partial hydrolysis of starch and dextrin by acids. It is present in commercial glucose, in beer, and probably in bread. It is manufactured on the large scale in the preparation of alcohol and alcoholic beverages (59). Maltose crystallizes from water, in which it is readily soluble, in plates, which contain one molecule of water of crystallization. It is obtained from alcohol in wart-like aggregates which are anhydrous. Maltose is dextrorotatory, and shows mutarota-tion for the anhydrous form [a]jy = 137°. 

The phenols are not made by the methods used in the preparation of alcohols, as halogen atoms linked, to carbon atoms of the benzene ring can not, in general, be replaced readily... 

This reaction has general application in the preparation of alcohols from aldehydes without a-hydrogens. 

Sugars from a wide variety of sources can be used in the preparation of alcoholic beverages. Often, these sugars are from grains, and it is this derivation that accounts for ethanol having the synonym grain alcohol. ... 

Much of the drinks industry relies on distillation as a key stage in the preparation of alcoholic beverages. Distillation is crucial to the preparation of whisky — hence the reason that these plants are often known as distilleries (Figure 2.7a). The key ingredients of whisky are water, peat and barley, and the sources of these and the types of soil that they come from are said to be the key in producing the variations in flavour between the differing brands of malt whisky. 

---