Orange juice naturally contains a small amount of alcohol (ethanol). It is produced by fermentation which occurs when yeasts or bacteria convert sugars into carbon dioxide and alcohol. There are many naturally-occurring yeasts on the orange peel, and some of them get into the juice when the orange is squeezed. The determination of alcohol content can be done by gas chromatography-flame ionization detector (GC-FID).

In order to measure ethanol in an orange juice sample, 10.0 L pure propanol is added into 10.0-mL aliquot of the sample and 1.00 L of the solution is injected into a gas chromatograph. Peak areas of 594. and 505. are obtained for ethanol and propanol, respectively.

Into another 10.0-mL aliquot of the orange juice sample, 10.0 L pure ethanol and 10.0 L pure propanol are added. By injecting 1.00 L of the obtained solution, peak area of 981. and 598. are obtained for ethanol and propanol, respectively.

Calculate volume-volume percentage (V/V) of ethanol in the orange juice sample. (Ignore the effects of dilutions.)

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