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1 US gallon or 3.785 litres of denatured alcohol in a metal container. Denatured alcohol, also known as methylated spirits, metho, or meths in Australia, Ireland, New Zealand, South Africa, and the United Kingdom, and as denatured rectified spirit, is ethanol that has additives to make it poisonous, bad-tasting, foul-smelling, or nauseating to discourage its recreational consumption.
As a result, ethanol is sometimes denatured (adulterated), and made poisonous, by the addition of methanol. The result is known as methylated spirit, "meths" (British use) or "metho" (Australian slang). [14] This is not to be confused with "meth", a common abbreviation for methamphetamine and for methadone in Britain and the United States ...
Methanol is used as a denaturant for ethanol, the product being known as denatured alcohol or methylated spirit. This was commonly used during the US prohibition to discourage consumption of bootlegged liquor, and ended up causing several deaths. [49] It is sometimes used as a fuel in alcohol lamps, portable fire pits and camping stoves.
In John Brunner's The Squares of the City a minor character drinks Parfait Amour, which is described as a sweet purple liqueur that looked like methylated spirits. 'Inside Story' the late autobiography of Martin Amis , tells how Parfait Amour was an alcoholic drink a past girlfriend, an otherwise non-drinker, might be persuaded to take.
The red and white balls represent the hydroxyl group (−OH). The three "R"s stand for carbon substituents or hydrogen atoms. [1] In chemistry, an alcohol (from Arabic al-kuḥl 'the kohl'), [2] is a type of organic compound that carries at least one hydroxyl (−OH) functional group bound to a saturated carbon atom.
A Tempranillo varietal wine in a glass, showing typically intense purple colouring. Tempranillo wines are ruby red in colour, while aromas and flavours can include berries, plum, tobacco, vanilla, leather and herb. [16] Often making up as much as 90% of a blend, Tempranillo is less frequently bottled as a single varietal.
280 nm 45 min LC chromatogram of a red wine, showing mainly phenolic compounds. Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity ...
In red musts, this increases color and tannin extraction. [2] After fermentation, the force of gravity may eventually cause the wine to "fall bright" or clarify naturally, as the larger suspended particles gradually settle to the bottom of the storage vessel. The wine can then be siphoned or "racked" off the compact solids into a new container. [3]