Development of a new organic chemistry lab procedure: Fermentation and distillation of ethanol

The process of fermenting ethanol from corn was investigated in order to develop a new experiment for the organic chemistry laboratory that is increasingly relevant both in terms of the local economy and with regards to increasing public interest in biofuels. The primary experimental goal is to introduce distillation as a separation technique. A lab procedure was developed based on the process employed by the local ethanol plant, in which ethanol is fermented in an anaerobic reaction. Several variables of the procedure were studied, including the concentration and type of enzymes used, the temperature and length of the fermentation, as well as the distillation process. The optimized lab procedure was implemented into the curriculum for the fall 2007 introductory organic chemistry laboratory. After the students completed the lab, a survey was conducted to determine the success of the procedure, and to critique its benefits, drawbacks, and possible improvements.