ALCOHOL, PDF/PPTX

 To learn about the separation of substances.  To learn about the separation technique of distillation.  To learn how to characterize a substance using its density.  To learn about fermentation.

Alcoholic strength is the term used to denote the measure of the amount of ethyl alcohol (ethanol) in solutions such as beer, cider, kombucha, malt-beverages, RTD cocktail mixes, wines and spirits/liqueurs. It may be reported as percent by mass of solution (% weight/weight – w/w or mass/mass-m/m) or as percent by volume (% volume/volume – v/v). These values are expressed at either 60 °F (15.56 °C) or at 20 °C (68 °F) depending on country, regulatory authority or other local requirements. Over 180 years of research, laboratory practice, and a number of established verified tables of data and extensive algorithms help the alcohol beverage chemist best determine alcohol content in their samples. Many of the methods used to determine alcohol (once only available in well-equipped laboratories) have evolved through new technological developments, with modern instrumentation now simplifying the measurement of alcohol by beverage producers in their own facilities. That said, the grounding principles and theories behind alcohol determinations remain largely unmodified since their discovery, as will be demonstrated. Ethanol is miscible with water in all proportions, with ethanol molecules fitting within the " spaces " in the three-dimensional structure of water. This " space filling " property means that the final volume of any mixture of water and alcohol is less than the sum of their individual volumes, i.e. there is a volume contraction upon mixing. The volume contraction has to be accounted for when determining alcohol by volume in aqueous mixtures. Solution volumes are temperature dependent and so temperature compensation also has to be allowed for in measurements. More sophisticated instrumentation compensates for temperatures of measurement and can deliver reportable data at specified temperatures. In the US, alcohol by volume is sometimes still reported at 60 °F (15.56 °C) though more frequently 20 °C (68 °F) is the required temperature. The temperature volume change is, however, effectively so small between these two temperatures that the difference in values is a little redundant for the tolerances allowed for most alcoholic beverages. Most modern instruments and methods are in fact now measuring and reporting values at 20 °C (68 °F) and this will be the value largely discussed here. Ethanol (CH 3 CH 2 OH: C 2 H 5 OH) has, at 1 standard atmosphere pressure, a boiling point of 78.29 °C (172.92 °F), an ignition or flash point of between 9-11 °C (48.2-51.8 °F), a freezing (or melting) point of-114. 14 °C (-173.45 °F), a density (d²⁰₄) of 0.78934 g/ml (or 789.34 kg/L at 20 °C), a density (d20/20) of 0.78927g/mL at 20 °C and a refractive index (n20/D: 20 °C measured at a wavelength of 589 nm using the Sodium D-line) of 1.3611. These properties may be used to determine the concentration of ethanol as outlined below. Density values may be expressed as relative density or specific gravity values as defined elsewhere and will be important numbers expressed throughout this note. Specific gravity values are unit-less numbers as they are defined relative to a standard substance, usually water, and so the unit terms of density g/mL (or kg/L) cancel. For equations expressed herein it is noted that 0.7907 as a unit-less number, or the rounded values of 0.790 or 0.791 are the specific gravity values most commonly used in brewing circles for pure alcohol. The number is derived from the density value of alcohol at 20°C (68 °F) and the density of water also at 20°C (68 °F): 0.998203. [These listed properties of ethanol will be employed in methods for its quantitation as noted throughout this article.]

Determination of Ethyl alcohol content Types of Alcoholic Beverages:- •Rum •Gin •Whisky •Brandy •Beer •Vodka •Wine •Toddy •Fenny (Cashew & Coconut) 1- Pycnometer Method:- 2- Distillation method:-

Journal of the Institute of Brewing, 2015

Most alcoholic beverages contain small amounts of chemicals other than ethanol, the congeners. These are byproducts of the fermentation process of the substrate. Congeners are implicated in contributing to hangover (veisalgia) symptoms and it is therefore considered expedient to remove these substances. This research compared 12 established vodka brands with a new product by GC-MS-olfactometry. A new vodka produced in Iowa from corn was found to be the purest while another corn-based vodka and a potato-based vodka contained eight and 12 impurities each. Eight other commercially available vodkas contained 15-19 impurities and three vodkas showed more than 30 impurities. Neither the raw material nor the country of origin made a difference to the level of the impurities. However, the treatment process was of great importance in terms of reaching lower impurity levels. Multiple distillations and filtration did not seem to benefit the quality, nor did charcoal and activated carbon alone. However, one vodka based on a multiple distilled neutral grain spirit process from corn contained zero measurable volatile impurities. The particular treatment process involved ozonation, followed by granular activated carbon and a nano-noble-metal catalysis and adsorption.

European Journal of Internal Medicine, 2008

Alcohol is the common name for ethyl alcohol-commonly called ethanol-and ethyl alcohol is by far the most popular intoxicant in the United States. Ethyl alcohol is found in beverages such as beer, wine, and spirits like whisky, gin, etc. Ethyl alcohol is also found in high concentrations in hair sprays, perfumes and colognes, mouthwashes, food flavorings such as vanilla extract, and liquid hand sanitizers. Note: In this module, the terms alcohol, ethyl alcohol, and ethanol will be used interchangeably. Key point: Alcohols are common chemical compounds that are composed of a hydrocarbon and an attached hydroxyl group. Ethyl alcohol is the most familiar, but there are other alcohols that can be

Alcohols are derivatives of hydrocarbons and come in nature in several forms. When alcohol is mentioned, ethyl alcohol or ethanol is most often meant. Ethanol is the ingredient in alcoholic beverages, in which it can be found in various percentages. In spirits such as brandy, whiskey, vodka, there may be 20-55 volume percent ethyl alcohol. Liqueurs contain from 30 to 40 percent by volume, while less alcoholic beverages such as wine and beer contain from 2 to 12.5 percent by volume of ethanol. Ethanol, in addition to alcoholic beverages, is also used in medicine as a disinfectant, fixative and preservative preparation.

Forensic Science & Addiction Research, 2018

Background Yeast fermentation of carbohydrates is an ancient method of producing potable alcoholic beverages. The anaerobic metabolism of the yeast Saccharomyces cerevisiae includes a whole series of enzymes which break down sugars to yield ethyl alcohol [1]. Much has been written about eating a healthy diet. Intakes in various proportions of fats, carbohydrates, proteins and vitamins with supplemental trace elements, as principles dictating sane eating policies which should lead to a healthy lifestyle with optimal metabolism, action packed activity and illness-free longevity [2-4]. There are some global conspiracies, promoted in all innocence, which dupe many communities into believing unhealthy eating habits are desirable. As with any substance, it's the dose that makes the poison [5]. Many believe if some is good, more is better. The unwanted consequence of this is the development of avoidable illnesses. Among the major conspiracies is drinking alcohol. Aim This appraisal examines some of the advantages and disadvantages of alcoholic beverages. Alcohol As ethyl alcohol, also known as ethanol, is found in minute quantities in nature. Alcohol consumed by humans is usually diluted. Historically "proof" derives from mixing gunpowder with alcohol and testing to see if the mix will ignite [6]. Pure good alcohol allowed the gunpowder to burn up. In the United Kingdom of Great Britain, Europe and Russia, 57.16% alcohol by volume is considered 100 o proof. In the USA and some other countries marketing to the USA, 100 o proof is 50% alcohol volume. Accordingly 90 0 proof in the USA is in reality only 9/10 of 50% of alcohol, or 45% alcohol by volume. Alcohol above this dilution is deemed too dangerous for human consumption. Euro-alcohol is stronger, and will inebriate drinkers with fewer drinks. Beers, stouts and ales have lower concentrations of alcohol; most are at about 4->6% alcohol by volume. But may be as high as 12%. White wines are usually at 12%, and red wines are more at 12-15%. Champagne is nearly always close to 15-16% alcohol. Desert and aperitif wines like Sherry, Madeira and Port, can be 18-> 24 %. Spirits and liqueurs vary between 30% (some liqueurs) and 45% (spirits including Vodka, Cognac, Brandy, Armanac, Whiskeys and Slivovitz); very rarely is the alcohol 50% alcohol by volume. Alcohol dilution contents should be stated on the bottle or container label, usually as % alcohol by volume [6,7]. Alcohol metabolizes at the same rate as carbohydrates (1 Gram=4 Cals), but is toxic to many cells, mainly liver and neural cells [8]. Most women and some people have a genetic deficiency to produce alcohol dehydrogenase enzyme, which denatures alcohol into metabolic products. These people are prone to becoming drunk on low intakes of alcohol [10,37]. Discussion Alcohol Alcohol, as ethyl-alcohol, or ethanol, is manufactured by yeasts (Saccharomycetaceae species, mainly S. cerevisiae with anaerobic metabolizing fermenting sources of carbohydrates. Natural sources of mono-and di-saccharides sugars (like glucose, fructose and sucrose from fruits, sugar-cane and beets) as well as polysaccharides (like starches in potatoes, yams and other tubers). Large industries have been developed for the manufacture and distribution of alcohol, and these drinks are marketed as beverages, often with confused messages about promotion of health. Globally

Trends in Food Science & Technology, 2016

Background Ethanol is an important organic solvent and substrate which extensively used in research and industries. It is the main ingredient produced during fermentation of carbohydrates derived from fruits and other biomass substances. Halal status of ethanol is controversial and it is rational use is ambiguous. Scope and Approach In this review the issue of ethanol in food industries is addressed. Ethanol is a sensitive, controversial and main issue in the production of Halal (Permitted, Allowed) products. Setting the limit of ethanol in Halal food industries is needed to facilitate food production and complied with certain religious demands. This review gives an overview of ethanol, types, application, advantages and disadvantages. An attempt to set a limit of ethanol in food industries, supported by scientific facts and Islamic rules, is described. Key Findings and Conclusion Halal status of ethanol is highly controversial but rarely classified based on its source and concentration. Any ethanol produced by anaerobic fermentation and ranging between 1 to 15% is considered to be Haram (non-Halal, Forbidden), whereas ethanol produced by natural fermentation and less than 1% is considered as preserving agent and its Halal status is allowed. Any ethanolic solution higher than 15% is treated as a toxic solution but still could be used in industries, meanwhile ethanolic solution prepared by dilution from absolute or denatured ethanol is allowed for industrial used but toxic for human consumption. However, any concentration varied from 0.1-100% prepared with intention to be used as beverage drink is consider non-Halal.