Ethanol

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Date
2019-01-01
Authors
Jenks, William
Criddle, W. J.
Koziel, Jacek
van Leeuwen, J. (Hans)
Koziel, Jacek
Jenks, William
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Food Science and Human NutritionCivil, Construction and Environmental EngineeringAgricultural and Biosystems EngineeringToxicology
Abstract

Ethanol (CH3CH2OH) is one of the most important individual organic compounds readily available all over the world. It has been described as one of the most versatile of compounds, being widely used as a solvent, a germicide, a beverage, an antifreeze, a fuel, and fuel additive, additive to paints, coatings, automotive care products and adhesives, a fragrance, a lubricant, and as an intermediate for the synthesis and production of other organic compounds. Ethanol is mainly produced through yeast fermentation of sugars from seeds, sugar cane or beets and concentrated through subsequent distillation. Its main use is as a liquid fuel in transportation, most commonly in admixture with gasoline from oil.

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This abstract is published as Criddle, W. J., Jacek A. Koziel, J. (Hans) van Leeuwen, and William Jenks. (2019) “Ethanol.” In Encyclopedia of Analytical Science (Third Edition). Vol. 3, pp. 39-46. DOI: 10.1016/B978-0-12-409547-2.14560-3. Posted with permission.

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