Ethanol in alcoholic beverages

Several other nonbenzodiazepine compounds can be prescribed for their sedative-hypnotic properties (see Table 6-1). These compounds are chemically dissimilar from one another, but share the ability to promote relaxation and sleep via depressing the CNS. Cyclic ethers and alcohols (including ethanol) can be included in this category, but their use specifically as sedative-hypnotics is fairly limited at present. The recreational use of ethanol in alcoholic beverages is an important topic in terms of abuse and long-term effects. However, since this area is much too extensive to be addressed here, only their effects as sedative-hypnotics is considered. 

Because the plasma discharge is inefficient in dissociating droplets greater than 10p,m in diameter, the primary function of the spray chamber is to allow only the smallest droplets of about 5-10 xm to enter the plasma for dissociation, atomization, and finally ionization of the sample components. Its secondary aim is to reduce the effect of the peristaltic pump pulses on the nebulization process. Some ICP-MS spray chambers are also externally cooled (typically to 2-5 °C) to minimize the amount of solvent going into the plasma. Reduction of oxide species is the main benefit of this technical solution when volatile organic solvents are aspirated (e.g. ethanol in alcoholic beverages). 

Asians and Native Americans may flush and feel ill after drinking small amounts of ethanol in alcoholic beverages. This reaction is due to genetic variation in an enzyme that metabolizes the liver metabolite of alcohol, which is... 

A second important natural source of ethanol provides a convenient supply of this reactive molecule. Ethanol is produced by yeast cells when they ferment the sugars and starches in plant materials, as discussed in Figure 18.13. Fermentation produces much smaller quantities of ethanol than does the reaction between ethene and water it is used in industry mainly to produce the ethanol in alcoholic beverages. 

Another possibility is to exploit two parallel engraved channels separated from each other and sharing a common headspace and this innovation was originally proposed for the spectrophotometric determination of ethanol in alcoholic beverages [268]. This configuration of membraneless gas diffusion was also referred to as thin layer distillation and has been compared with the pervaporation process [269]. 

This reaction, called alcoholic fermentation, is important in producing some foods, as shown in Figure 23.28. Alcoholic fermentation is needed to make bread dough rise, form tofu from soybeans, and produce the ethanol in alcoholic beverages. Another use of the ethanol is as an additive to gasoline, as shown in Figure 23.29. 

Guillou and Tellier [18] used a 20 MHz wideline instrument to measure ethanol in alcoholic beverages. A Carr-Purcell-Mieboom-Gill [19] pulse sequence is used to encode the scalar coupling of the methyl and methylene in ethanol. By examining the difference between the modulated and unmodulated echoes at time 1=1/ (2J) it is possible to determine the volume percent of ethanol in an aqueous solution. The proportion is given by the equation... 

As an example, the origin of food can be determined by employing measurements, e.g., fruit/vegetables by country or whether the source of ethanol in alcoholic beverages is sugar cane, sugar beet, cereal starch, or obtained by synthetic processes [14,16,17],... 

The most widely known aleohol is ethyl aleohol, simply beeause it is the aleohol in aleoholie drinks. It is also known as grain aleohol, or by its proper name, ethanol. Ethyl aleohol is a eolorless, volatile liquid with a eharaeteristie odor and a pungent taste. It has a flash point of 55°F, is classified as a depressant drug, and is toxic when ingested in large quantities. Its molecular formula is CjHjOH. In addition to its presence in alcoholic beverages, ethyl alcohol has many industrial and medical uses, such as a solvent in many manufacturing processes, as antifreeze, antiseptics, and cosmetics. 

Countries that have plenty of oil reserves, and are relatively rich, use the hydration method to produce ethanol, whereas those with a warm climate (where sugar can easily grow) and that are relatively poor, with no oil reserves, are more likely to use the fermentation method. In addition to its use in alcoholic beverages (fermentation method), ethanol is used industrially both as a fuel and as a solvent. 

A more abundandy produced substance is ethanol for use in alcoholic beverages, and as a fuel, solvent, and feedstock for oiganic syntheses. Ethanol (qv) production from sucrose is carried out in Europe (eg, France and the Nethedands), India, Pakistan, China, and on a very large scale in Brazil, where it is used as a motor fuel. A valuable by-product of ethanol fermentation is industrial C02 (see Carbon dioxide). 

Deamination 17 Examples of deamination and decarboxylation include conversion of amino acids to fusel oil (leucine to isoamyl alcohol, isoleucine to amyl alcohol, and phenylalanine to phenyl ethanol). Fusel oil formation is a normal function of all yeast fermentations (in alcoholic beverages, levels range from trace to 2200 parts per million). Deamination Glutamic acid to gamma-OH-butyric acid (S. cerevisiae). 

Ethanol (C2H5OH), the active ingredient in alcoholic beverages and an octane booster in gasoline, is produced by fermentation of glucose. The balanced equation is... 

L. Rotariu, C. Bala and V. Magearu, New potentiometric microbial biosensor for ethanol determination in alcoholic beverages, Anal. Chim. Acta, 513(1) (2004) 119-123. 

Fig. 1 Gas chromatography combustion isotope ratio mass spectrometry for assay of aqueous ethanol calibration standards. This method offers lower uncertainty than the previous titrimetric procedure and may also be used directly to obtain ethanol reference values in alcoholic beverages...

Ethanol, C2H5OH, is the component in alcoholic beverages that produces the neurological disturbances associated with... 

Biogenic amines in wine and fermented foods are formed primarily via the microbial decarboxylation of amino acids. Examples, such as histamine, tyramine, and phenylethylamine are toxic, especially in alcoholic beverages. Ethanol can inhibit the monoamino oxidase responsible for amine detoxification (Maynard and Schenker, 1996). Histamine can induce allergenic reactions in humans, such as rashes, edema, headaches, hypotension. Tyramine and phenylethylamine can cause hypertension and other symptoms related to the release of noradrenaline. 

Alcohols occur widely in nature. Methanol is also known as wood alcohol because it can be obtained by distilling wood in the absence of air. It is very poisonous and can cause blindness or death if ingested. Ethanol is consumed in alcoholic beverages. Other simple alcohols, such as 2-phenylethanol from roses and menthol from peppermint, are constituents of natural flavors and fragrances. Alcohols are important intermediates in chemical synthesis. They are also commonly used as solvents for various chemical processes. Ethylene glycol is used in antifreeze and in the preparation of polymers such as Dacron. 

Many covalent compounds do not have negative and positive charges to attract water molecules. Thus they are not soluble in water. There are some exceptions, however. Methanol (a component of windshield washer fluid), ethanol (the alcohol in alcoholic beverages), and sugars (such as sucrose) are examples of covalent compounds that are extremely soluble in water. These compounds dissolve because their molecules contain polar bonds, which are able to form hydrogen bonds with water. 

Ethanol C2H5OH Flammable, colourless, slightly toxic liquid, found in alcoholic beverages. 

THC is the active component in marijuana, and ethanol is the alcohol in alcoholic beverages. Explain why drug screenings are able to detect the presence of THC but not ethanol weeks after these substances have been introduced into the body. 

Ethanol (Figure 9.3), formed by the fermentation of the carbohydrates in grains, grapes, and potatoes, is the alcohol present in alcoholic beverages. It is perhaps the first organic compound synthesized by humans, because alcohol production has been known for at least 4000 years. 

There are some common measures of concentration that have found their way into everyday use. The measure of the concentration of ethanol in solution in alcoholic beverages is called proof. Proof is two times the per-... 

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