Ethanol is used by the food industry (notably for the production of spirits), perfumery and galenic pharmacy (as a solvent)
Ethanol is a volatile byproduct of yeast. It is therefore present in these organisms and in our atmosphere. It is also found emitted by ripe fruits, and in many plants during germination or when plants lacking oxygen (in the event of flooding for example) draw energy from fermentation.
Ethanol, Chemical and physical properties
| Appearance & Smell: | Liquid |
| Molecular Weight (gr/mol): | 46.07 |
| Boiling point: | 78° C |
| Melting Point: | -114° C |
| Density: | 0.789 |
| Gas/Vapor Density: | 1.59 |
| Vapour pressure: | 5.9 K Pa at 20° C 10 K Pa at 10° C 29.3 K Pa at 50° C |
| Evaporation number: | 8.3 (dyethyl oxide = 1) 2.4 (n-butyl acetate = 1) |
| Flash point: | 13° C (pure ethanol); 17° C (95% ethanol vol.); 21° C (ethanol at 70% vol.); 49° C (ethanol at 10% vol.); 62° C (ethanol at 5% vol.), All in closed cups |
| Auto-ignition temperature: | 363 to 425° C (depending on sources) |
| Explosive or flammability limit: | Lower limit 3.3% |
| (By volume, % in air) | Upper limit 19 to 22.7% (depending on sources) |
| n-octanol/water partition coefficient (log Pow) | -0.31 |
