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The term alcohol originally referred to the primary alcohol ethanol (ethyl alcohol), which is used as a drug and is the main alcohol present in alcoholic drinks. The suffix -ol appears in the International Union of Pure and Applied Chemistry (IUPAC) chemical name of all substances where the hydroxyl group is the functional group with the ...
Liquor generally has an alcohol concentration higher than 30% when bottled, and before being diluted for bottling, it typically has a concentration over 50%. Beer and wine , which are not distilled, typically have a maximum alcohol content of about 15% ABV, as most yeasts cannot metabolize when the concentration of alcohol is above this level ...
The black liquor comprises 15% solids by weight of which two thirds are organic chemicals and the remainder are inorganic. [3] Normally the organics in black liquor are 40-45% soaps, [4] 35-45% lignin and 10-15% other organics. The organic matter in the black liquor is made up of water/alkali soluble degradation components from the wood. [1]
Ethanol is highly water-soluble and diffuses passively throughout the entire body, including the brain. Soon after ingestion, it begins to be metabolized, 90% or more by the liver. One standard drink is sufficient to almost completely saturate the liver's capacity to metabolize alcohol.[citation needed] The main metabolite is acetaldehyde, a ...
Ethanol (also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound with the chemical formula CH 3 CH 2 OH. It is an alcohol, with its formula also written as C 2 H 5 OH, C 2 H 6 O or EtOH, where Et stands for ethyl. Ethanol is a volatile, flammable, colorless liquid with a characteristic wine-like ...
Wine sauce is an example of a culinary sauce that uses wine as a primary ingredient. [117] Natural wines may exhibit a broad range of alcohol content, from below 9% to above 16% ABV, with most wines being in the 12.5–14.5% range. [118] Fortified wines (usually with brandy) may contain 20% alcohol or more.
Mead (/ m iː d /), also called hydromel, is an alcoholic drink made by fermenting honey with water, sometimes with various fruits, spices, grains, or hops. The alcoholic content of mead may range from as low as 3% ABV to more than 20%. The defining characteristic of mead is that the majority of the drink's fermentable sugar is derived from honey.
Ethanol can be made from mineral oil or from sugars or starches. Starches are cheapest. The starchy crop with highest energy content per acre is cassava, which grows in tropical countries. Thailand already had a large cassava industry in the 1990s, for use as cattle feed and as a cheap admixture to wheat flour.