Aliphatic and aromatic primary amines undergo the carbylamine reaction, producing foul-smelling isocyanides, when heated with chloroform and ethanolic potassium hydroxide. This reaction, known as the carbylamine reaction or isocyanide test, is utilized as a test for primary amines.

Dehydration of secondary and tertiary alcohols fails to yield ethers, as elimination competes over substitution. Consequently, alkenes are easily formed, and the reaction follows an SN₁ pathway, a concept elaborated upon in higher classes.

The formation of ethers during acidic dehydration involves a nucleophilic bimolecular (SN₂) reaction, where the alcohol molecule attacks a protonated alcohol. This method is suitable for preparing ethers with primary alkyl groups, requiring unhindered alkyl groups and low temperatures.

The formation of alkene or ether in alcohol dehydration depends on the reaction conditions. For instance, the dehydration of ethanol results in ethene at 443 K, while at 413 K, ethoxyethane is the main product, showcasing the influence of temperature.

Commercial alcohol is denatured by adding copper sulfate to give it color and pyridine, a foul-smelling liquid. This process ensures the alcohol is unsuitable for consumption.

When alcohol content surpasses 14 percent, the action of zymase is inhibited. Air entering the fermentation mixture can lead to the oxidation of ethanol to ethanoic acid, compromising the taste of alcoholic drinks.

Fermentation in winemaking involves the contact of sugar and enzymes from crushed grapes, leading to the release of carbon dioxide. Zymase, an enzyme found in yeast, catalyzes this process under anaerobic conditions.

Methanol is produced through catalytic hydrogenation, is a colorless liquid with a boiling point of 337 K, and is highly poisonous. Ingestion, even in small quantities, can lead to blindness, and larger quantities can be fatal.

Commercial ethanol is obtained through fermentation, typically from sugars found in molasses, sugarcane, or fruits such as grapes. The sugars undergo conversion to glucose and fructose, followed by fermentation in the presence of yeast-derived enzyme zymase.

Oxidation of phenol with chromic acid produces benzoquinone. In the presence of air, phenols undergo slow oxidation, forming dark-colored mixtures containing quinones.