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Blood alcohol content (BAC), also called blood alcohol concentration or blood alcohol level, is a measurement of alcohol intoxication used for legal or medical purposes. [1] BAC is expressed as mass of alcohol per volume of blood. In US and many international publications, BAC levels are written as a percentage such as 0.08%, i.e. there is 0.8 ...
The Alcohol Timeline Followback Method (TLFB) is a tool developed in 1970 by Linda Carter Sobell and Mark B. Sobell used to assess an individual's alcohol intake. It evaluates an individual's daily drinking and then provides a report of an individual's drinking pattern.
For other countries, it may be easiest to convert to UK units. For example, in the United States one standard drink contains 14 grams ≈ 1.75 units of alcohol, and so a US standard drink takes the body about an hour and three-quarters to process. Blood alcohol content can more accurately be estimated by using Widmark's formula. [43]
The Paddington alcohol test (PAT) was first published in the Journal of Accident & Emergency Medicine in 1996. It was designed to identify alcohol-related problems amongst those attending accident and emergency departments .
The ratio of venous blood alcohol content to breath alcohol content may vary significantly, from 1300:1 to 3100:1. Assuming a blood-alcohol concentration of 0.07%, for example, a person could have a partition ratio of 1500:1 and a breath test reading of 0.10 g/2100 mL, over the legal limit in some jurisdictions. [ 16 ]
Alcohol concentration in beverages is commonly expressed as alcohol by volume (ABV), ranging from less than 0.1% in fruit juices to up to 98% in rare cases of spirits. A "standard drink" is used globally to quantify alcohol intake, though its definition varies widely by country. Serving sizes of alcoholic beverages also vary by country.
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A general formula for calculating the resulting alcohol concentration by volume can be written: A B V = S B V f e r m e n t e d × G E C F {\displaystyle ABV=SBVfermented\times GECF} where SBV fermented is sugar by volume (g/dL) converted to alcohol during fermentation and GECF is the glucose-ethanol conversion factor: