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Ethanol is naturally produced by the fermentation process of sugars by yeasts or via petrochemical processes such as ethylene hydration. Historically it was used as a general anesthetic , and has modern medical applications as an antiseptic , disinfectant , solvent for some medications, and antidote for methanol poisoning and ethylene glycol ...
The dominant ethanol feedstock in warmer regions is sugarcane. [8] In temperate regions, corn or sugar beets are used. [8] [9] In the United States, the main feedstock for the production of ethanol is currently corn. [8] Approximately 2.8 gallons of ethanol are produced from one bushel of corn (0.42 liter per kilogram).
Such production generally does not have any forensic significance because the ethanol is broken down before significant intoxication ensues. These trace amounts of alcohol range from 0.1 to 0.3 μg/mL in the blood of healthy humans, with some measurements as high as 1.6 μg/mL (0.002 g/L).
methanol, mainly for the production of formaldehyde and as a fuel additive; ethanol, mainly for alcoholic beverages, fuel additive, solvent, and to sterilize hospital instruments. [26] 1-propanol, 1-butanol, and isobutyl alcohol for use as a solvent and precursor to solvents; C6–C11 alcohols used for plasticizers, e.g. in polyvinylchloride
Ethanol is produced naturally as a byproduct of the metabolic processes of yeast and hence is present in any yeast habitat, including even endogenously in humans, but it does not cause raised blood alcohol content as seen in the rare medical condition auto-brewery syndrome (ABS).
Today, ethanol continues to be explored as a sustainable and renewable fuel source, with researchers developing new technologies and biomass sources for its production. [citation needed] 1826: Samuel Morey, an American inventor, was the first to produce ethanol by fermenting corn. However, ethanol was not widely used as a fuel until many years ...
While ethanol produced by decaying fruit is a natural food source and location for oviposit for Drosophila at low concentrations (<4%), high concentrations of ethanol can induce oxidative stress and alcohol intoxication. [21] Drosophila's fitness is elevated by consuming the low concentration of ethanol.
Bacteria, at that time, were able to produce biomass at a faster rate than the yeast. [2] Producing a toxic compound, like ethanol, can slow the growth of bacteria, allowing the yeast to be more competitive. [2] However, the yeast still had to use a portion of the sugar it consumes to produce ethanol. [2]