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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 ...
Thus pure 100% alcohol will have 100×(7 ⁄ 4) = 175 proof, and a spirit containing 40% ABV will have 40×(7 ⁄ 4) = 70 proof. The proof system in the United States was established around 1848 and was based on percent alcohol rather than specific gravity. Fifty percent alcohol by volume was defined as 100 proof. [4]
One systematic analysis found that "The level of alcohol consumption that minimised harm across health outcomes was zero (95% UI 0·0–0·8) standard drinks per week". [35] Supposing the apparent beneficial effects found in observational studies are genuine, these effects are maximized at relatively low levels of consumption, ranging from 1-18 ...
Study participants who were given alcoholic drinks received a specific amount of alcohol, based on sex and weight, that would get them to a 0.06% blood alcohol level, Kilmer said.
Change in volume with increasing alc/vol. Mixing two solutions of alcohol of different strengths usually causes a change in volume. Mixing pure water with a solution less than 24% by mass causes a slight increase in total volume, whereas the mixing of two solutions above 24% causes a decrease in volume.
Levels of even less than 0.1% can cause intoxication, with unconsciousness often occurring at 0.3–0.4%. [234] Death from ethanol consumption is possible when blood alcohol levels reach 0.4%. A blood level of 0.5% or more is commonly fatal. The oral median lethal dose (LD 50) of ethanol in rats is 5,628 mg/kg. Directly translated to human ...
The alcohol content of the spirit can then be measured using a hydrometer and tables of density of alcohol and water mixtures. [3] A second accurate method is the ebulliometer method, which uses the difference between the boiling temperature of pure water and the boiling temperature of the beer being tested.
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