Lesson Plan

• Describe the oxidation of ethanol to ethanoic acid using acidified KMnO₄.
• Explain the role of Acetobacter bacteria in vinegar production.
• Compare the reaction conditions, intermediates and by‑products of the two oxidation methods.
• Predict the colour change that signals completion of the KMnO₄ reaction.
• Write balanced chemical equations for both laboratory and bacterial processes.

• Projector and screen
• PowerPoint/slide deck
• Lab demonstration kit (KMnO₄, dilute H₂SO₄, ethanol, beakers, stir rods)
• Safety goggles and gloves
• Bacterial vinegar kit (starter culture, shallow fermentation trays)
• Worksheet with Venn‑diagram comparison
• Exit‑ticket cards

Start with the question “Why does vinegar taste sour and how is it made?” to spark curiosity. Review students’ prior knowledge of oxidation‑reduction and basic organic functional groups. State that by the end of the lesson they will be able to describe two distinct pathways that convert ethanol into ethanoic acid and explain the observable signs of each process.

1. Do‑Now (5') – short quiz on oxidation states of carbon and common oxidising agents.
2. Mini‑lecture (10') – introduce the two oxidation routes, show balanced equations and highlight key redox changes.
3. Lab demonstration (15') – perform the acidified KMnO₄ oxidation of ethanol; students observe the colour change from purple to colourless and note the formation of ethanoic acid.
4. Multimedia segment (10') – video/animation of bacterial oxidation in vinegar production; discuss required oxygen, temperature and pH.
5. Group activity (15') – students complete a Venn‑diagram worksheet comparing the laboratory and bacterial methods, then present one similarity and one difference.
6. Check for understanding (5') – exit‑ticket question: “Write the balanced equation for the bacterial oxidation of ethanol and name the enzyme that facilitates the second step.”

Recap the two pathways, emphasizing the role of the oxidising agent and the observable indicators of reaction progress. Collect exit tickets to gauge individual understanding and assign a brief homework: research one industrial method for large‑scale vinegar production and summarise its advantages.