Alcohols are aliphatic compounds containing the hydroxy group
(-O-H). They are not acidic because the proton does not readily
dissociate, in turn because the negative formal charge on the
conjugate base is not stabilized by either resonance or induction,
and is in fact destabilized by the electron donating R groups
(unless substitution of H by electron withdrawing groups, eg
halogens, has occurred to a significant extent).
The only alcohol which is non-toxic, or to be precise, least
toxic to human beings, is ethanol (CH3CH2OH). Ethanol
is commercially produced by anaerobic respiration in yeast
(hence known as alcoholic fermentation or breakdown
of carbohydrate to produce alcohol). Hydrating ethene
(ie. adding H2O to H2C=CH2) is an alternative mechanism for
production of ethanol.
Ethanol, being a primary alcohol, can be oxidized by common
oxidizing agents (eg. KMnO4, K2Cr2O7, etc) or by enzymatic
action of bacteria in the presence of (oxygen in) air, to ethanoic
acid CH3COOH. Ethanoic acid, aka vinegar, is what makes
your sushi rice sour. I usually ask for normal warm rice (with
sashimi served separately to keep it cool) in lieu of sushi
rice. I suggest you try asking for this setup the next time
you makan sushi. My favourite Jap restaurant is "Japanese
Village" or "Ri Ben Chun" (in Chinese characters) at Kallang
LeisurePark (where I play KOF 2002 at the arcade one floor below),
they have buffet at 2.30 to 5pm daily, $20 per adult. Shiok sial!
:)
