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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).
Gut fermentation syndrome, Endogenous ethanol fermentation Digestive system Auto-brewery syndrome ( ABS ) (also known as gut fermentation syndrome , endogenous ethanol fermentation or drunkenness disease ) is a condition characterized by the fermentation of ingested carbohydrates in the gastrointestinal tract of the body caused by bacteria or ...
In human embryos and fetuses, ethanol is not metabolized via ADH as ADH enzymes are not yet expressed to any significant quantity in human fetal liver (the induction of ADH only starts after birth, and requires years to reach adult levels). [108] Accordingly, the fetal liver cannot metabolize ethanol or other low molecular weight xenobiotics.
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).
The drunken monkey hypothesis proposes that human attraction to alcohol may derive from dependence of the primate ancestors of Homo sapiens on ripe and fermenting fruit as a dominant food source. [1] Ethanol naturally occurs in ripe and overripe fruit when yeasts ferment sugars, and consequently early primates (and many other fruit-eating ...
Alcohol is known to potentiate the insulin response of the human body to glucose, which, in essence, "instructs" the body to convert consumed carbohydrates into fat and to suppress carbohydrate and fat oxidation. [63] [64] Ethanol is directly processed in the liver to acetyl CoA, the same