True. He set 15,6 V

Jones Reagent and a alcoholmeter was used to check for  Ethanol.

After this time we tried to measure the alcohol percentage with an alcoholmeter, and it showed nothing, we tried Jones reagent to check and it didn’t show any green color either, again 1 gram of fresh yeast was added to this solution and the reaction was kept in mentioned situation but it didn’t change the results.

Quote from: Hunter2 on March 06, 2025, 12:27:25 PM

First check, did you get any alcohol, if you dont use current?

no I didn't get any alcohol, and yes used current

Why do you think to get alcohol with current, if you dont get it without.
The reaction has to run without first. If this works, then you can accelarate with current.

First check, did you get any alcohol, if you dont use current?

no I didn't get any alcohol, and yes used current

hi all
I have read this amazing paper entitled : Enhanced ethanol production via electrostatically accelerated fermentation of glucose using saccharomyces cerevisiae.

My students and I have been trying to produce ethanol from D-glucose with different protocols many times, but our efforts have not been successful yet. We have tried the protocol mentioned in your interesting paper with some changes due to our lack of facilities, and we didn’t achieve ethanol. A picture of our procedure has been attached.

In this condition, 20 grams of D- glucose was dissolved in 50 ml of distilled water, and 1 gram of bakery yeast was added to the solution, we put a carbon electrode connected to positive current and another carbon electrode which was stuck to the beaker wall connected to negative current (proposed by chat GPT) in the circuit, the voltage was set on 15.6 v and the reaction was kept on a radiator which temperature was about 33^oC for 24 hours, and the beaker was closed by using parafilm strip.  After this time we tried to measure the alcohol percentage with an alcoholmeter, and it showed nothing, we tried Jones reagent to check and it didn’t show any green color either, again 1 gram of fresh yeast was added to this solution and the reaction was kept in mentioned situation but it didn’t change the results.

I know our procedure is very different from what has mentioned in the paper, but unfortunately, we can’t provide the negative electrode and nitrogen gas and some other criteria as mentioned in the paper. I would be very grateful if you could tell us what we can do with our limitations to use this procedure and achieve ethanol.
thank you in advance for your help

Hi , thanks for your answer, I will buy the reagent, both boronic acid and pinacol boronic ester of phenilacetic acid are avalable.
so you think that my approach (coumarin formation 2 top image) could work and the final product could be used in a suzuki miyura coupling?