Alcohol In The Human Body

People kinds of beverages, drinks to quenks first, drinks with meals, stimulating drinks, and drinks for parties. Alcoholic beverages form their own group. They are gently drinks for social occasions. Alcohol is formed in sugary liquids through fermentation.

During this, part of the sugar is changed into alcohol. The yeast fungus which causes fermentation can not live when the percentage of alcohol exceeds 12 to 14% by weight. Consequently, the percentage of alcohol in natural wines is not higher than this figure.

However, men soon found means of increasing the alcohol content by means of distillation. Whatever the source of the sugar may be, grapes, malt, grain, potatoes, potatoes, or the waste liquor from the sulfide cellulose mill, the alcohol obtained is always the same, ethyl alcohol. In its pure form, this is a colorless clear liquid, which has

a rather weak but accurate smell and a burning taste. On ignition, it burns with a blue rather hot flame. Alcoholic drinks vary in composition. Generally speaking, beer contains 2.5 to 5 percent of alcohol by weight. Natural wines 7 to 11 percent. Strong wines are prepared by increasing the alcoholic content of natural wines to about 11 to

17 percent. Bourbon, gin, vodka and liqueurs contain a greater amount of distilled alcohol. Brandies and whiskies have almost 40 percent. One glass of bourbon or gin has the same alcoholic content as approximately three glasses of wine or ten glasses of beer.

Alcohol is distributed throughout the body in the same way as food. It's absorbed into the blood stream from the stomach. Uncarries alcohol to all the organs and tissues. Alcohol, in the mouth and throat, this is partially due to irritation of the mucous membrane.