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.

Heating phenol with zinc dust leads to the conversion of phenol to benzene. Zinc acts as a reducing agent, facilitating this transformation.

The Reimer-Tiemann reaction involves treating phenol with chloroform in the presence of sodium hydroxide, resulting in the introduction of a -CHO group at the ortho position of the benzene ring. The intermediate benzal chloride is hydrolyzed to produce salicylaldehyde.

Methanol is mainly produced through the catalytic hydrogenation of carbon monoxide, utilizing a ZnO – Cr₂O₃ catalyst. It is used as a solvent in paints, varnishes, and predominantly in the production of formaldehyde.

Phenoxide ion, produced by treating phenol with sodium hydroxide, undergoes electrophilic substitution with carbon dioxide in Kolbe’s reaction, forming ortho hydroxybenzoic acid as the main product. The phenoxide ion is more reactive than phenol due to its enhanced nucleophilicity.

Phenol forms 2,4,6-tribromophenol as a white precipitate when treated with bromine water. This occurs under typical conditions, such as room temperature, favoring the formation of the tribromophenol product.

The -OH group in phenol activates the benzene ring, allowing halogenation to occur at low temperatures in solvents like CHCl₃ or CS₂, forming monobromophenols. Phenol’s high reactivity is attributed to the activating effect of the -OH group, eliminating the need ...