oxidation of food

• primary alcohol - Hydroxyl group attached to carbon which is bonded to one other carbon
• secondary alcohols - hydroxyl group attached to carbon which is bonded to TWO other carbons
• tertiary alcohol - Hydroxyl group attached to carbon which is bonded to three other carbons
• Oxidation of an Alcohol - Increase in oxygen to hydrogen ratio
• Oxidation of primary alcohols - Primary alcohol -> aldehyde -> carboxylic acid
• oxidation of secondary alcohols - Secondary alcohol -> ketone
• oxidation of tertiary alcohols - No reaction occurs as there are no C-H bonds left to be broken
• Oxidising agents used to determine between aldehydes and ketones

  Acidified potassium dichromate: orange - green Tollens reagent: blue - red Fehlings reagent: colourless - silver
• as chain length increases

  solubility decreases

  bp increases
• as no of hydroxyl increases

  viscosity increases

  boiling point increases
• as no of branches increases

  solubility decreases

  boiling point decreases