The significant difference in boiling points between alcohols and ethers is attributed to the presence of hydrogen bonding in alcohols. Hydrogen bonding increases the intermolecular forces in alcohols, elevating their boiling points compared to ethers.

Ethers have polar C-O bonds, resulting in a net dipole moment. The weak polarity of ethers has a minor impact on boiling points, which are comparable to alkanes but significantly lower than alcohols due to the absence of hydrogen bonding.

Phenols are converted to ethers in Williamson synthesis by utilizing phenol as the phenoxide moiety. This involves the reaction of phenol with alkyl halides, allowing for the formation of ethers through the substitution reaction.

Williamson synthesis is a laboratory method for preparing symmetrical and unsymmetrical ethers by reacting alkyl halides with sodium alkoxide. It is especially effective for ethers containing substituted alkyl groups, and better results are obtained when the alkyl halide is primary.

The reaction in Williamson synthesis involves an SN₂ attack of an alkoxide ion on a primary alkyl halide. Primary alkyl halides are preferred as better results are obtained, whereas secondary and tertiary alkyl halides may lead to elimination reactions, with ...

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.