What Is In Alcohol?

What Is In Alcohol
3.1. General aspects – Ethanol and water are the main components of most alcoholic beverages, although in some very sweet liqueurs the sugar content can be higher than the ethanol content. Ethanol (CAS Reg. No.64–17–5) is present in alcoholic beverages as a consequence of the fermentation of carbohydrates with yeast.

  • It can also be manufactured from ethylene obtained from cracked petroleum hydrocarbons.
  • The alcoholic beverage industry has generally agreed not to use synthetic ethanol manufactured from ethylene for the production of alcoholic beverages, due to the presence of impurities.
  • In order to determine whether synthetic ethanol has been used to fortify products, the low 14 C content of synthetic ethanol, as compared to fermentation ethanol produced from carbohydrates, can be used as a marker in control analyses ( McWeeny & Bates, 1980 ).

Some physical and chemical characteristics of anhydrous ethanol are as follows ( Windholz, 1983 ):

Description: Clear, colourless liquid Boiling-point: 78.5°C Melting-point: −114.1 °C Density: 0.789

It is widely used in the laboratory and in industry as a solvent for resins, fats and oils. It also finds use in the manufacture of denatured alcohol, in pharmaceuticals and cosmetics (lotions, perfumes), as a chemical intermediate and as a fuel, either alone or in mixtures with gasoline.

Beer, wine and spirits also contain volatile and nonvolatile flavour compounds. Although the term ‘volatile compound’ is rather diffuse, most of the compounds that occur in alcoholic beverages can be grouped according to whether they are distilled with alcohol and steam, or not. Volatile compounds include aliphatic carbonyl compounds, alcohols, monocarboxylic acids and their esters, nitrogen- and sulphur-containing compounds, hydrocarbons, terpenic compounds, and heterocyclic and aromatic compounds.

Nonvolatile extracts of alcoholic beverages comprise unfermented sugars, di- and tribasic carboxylic acids, colouring substances, tannic and polyphenolic substances, and inorganic salts. The flavour composition of alcoholic beverages has been described in detail in several reviews ( Suomalainen & Nykänen, 1970 ; Amerine et al.

, 1972 ; Nykänen & Suomalainen, 1983 ), and a recent review on the compounds occurring in distilled alcoholic beverages is available ( ter Heide, 1986 ). The volatile compounds of alcoholic beverages and distillates generally originate from three sources: raw materials, fermentation and the wooden casks in which they are matured ( Jouret & Puech, 1975 ).

During maturation, unpleasant flavours, probably caused by volatile sulphur compounds, disappear. Extensive investigations on the maturation of distillates in oak casks have shown that many compounds are liberated by alcohol from the walls of the casks ( Jouret & Puech, 1975 ; Reazin, 1983 ; Nykänen, L., 1984 ; Nykänen et al.

  1. 1984 ). Lignin plays an important role and is responsible for the occurrence of some aromatic aldehydes and phenolic compounds ( Jouret & Puech, 1975 ; Nykänen et al., 1984 ).
  2. These compounds are liberated from oak during the maturation process, together with monosaccharides (pentoses, quercitol), carboxylic acids and ‘whisky lactone’ (5-butyl-4-methyldihydro-2(3 H )-furanone) ( Nykänen, L., 1984 ; Nykänen et al.

, 1984 ). The occurrence of aromatic compounds has been considered a manifestation of the degradation (oxidation) of oak lignin ( Jouret & Puech, 1975 ). The distillation procedure influences the occurrence and concentration of volatile flavour compounds in the distillate.

Particularly in the manufacture of strong spirits, it is customary to improve the flavour of the distillate by stripping it of low-boiling and high-boiling compounds to a greater or lesser degree. Certain flavoured alcoholic beverages may contain, in addition to the natural compounds of the beverages, added synthetic substances and ingredients isolated from herbs and spices.

For instance, the flavour of vermouths, aperitifs, bitters, liqueurs and some flavoured vodkas is frequently composed of different essential oils or their mixtures; synthetic products and colouring substances, such as caramel ( Ministry of Agriculture, Fisheries and Food, 1987 ), may also be added to improve the perceived flavour.

  • The exact compositions of many alcoholic beverages are trade secrets; however, there is extensive literature on the aroma components which are usually present at low levels, more than 1300 of which have been identified ( Nykänen & Suomalainen, 1983 ).
  • Information about nonaroma compounds is less extensive.

A list of compounds identified in alcoholic beverages is given in Appendix 1 to this volume. Definitions of the traditional terms for production processes and types of beverage are given by Lord (1979), Jackson (1982) and Johnson (1985), A useful glossary has been drawn up by Keller et al (1982).

What is the main active ingredient in alcohol?

Introduction – Throughout the 10,000 or so years that humans have been drinking fermented beverages, they’ve also been arguing about their merits and demerits. The debate still simmers today, with a lively back-and-forth over whether alcohol is good for you or bad for you.

It’s safe to say that alcohol is both a tonic and a poison. The difference lies mostly in the dose. Moderate drinking seems to be good for the heart and circulatory system, and probably protects against type 2 diabetes and gallstones. Heavy drinking is a major cause of preventable death in most countries.

In the U.S., alcohol is implicated in about half of fatal traffic accidents. Heavy drinking can damage the liver and heart, harm an unborn child, increase the chances of developing breast and some other cancers, contribute to depression and violence, and interfere with relationships.

  • Alcohol’s two-faced nature shouldn’t come as a surprise.
  • The active ingredient in alcoholic beverages, a simple molecule called ethanol, affects the body in many different ways.
  • It directly influences the stomach, brain, heart, gallbladder, and liver.
  • It affects levels of lipids (cholesterol and triglycerides) and insulin in the blood, as well as inflammation and coagulation.

It also alters mood, concentration, and coordination.

What are the harmful ingredients in alcohol?

Dean J. Tuma, Ph.D., and Carol A. Casey, Ph.D. – Dean J. Tuma, Ph.D., is a senior research career scientist and director of the Omaha VA Alcohol Research Center, Department of Veterans Affairs. He also is a professor in the Department of Internal Medicine and the Department of Biochemistry and Molecular Biology at the University of Nebraska Medical Center, Omaha. Carol A. Casey, Ph.D., is a research career scientist in the Department of Veterans Affairs and an associate professor in the Department of Internal Medicine and the Department of Biochemistry and Molecular Biology at the University of Nebraska Medical Center, Omaha. This work was supported by National Institute on Alcohol Abuse and Alcoholism grants AA–04961 and AA–07846 and by the Department of Veterans Affairs Alcohol Research Center.

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Alcohol breakdown in the liver results in the generation of the reactive molecule acetaldehyde and, as a byproduct, highly reactive oxygen–containing molecules known as oxygen radicals. Both acetaldehyde and oxygen radicals can interact with proteins and other complex molecules in the cell, forming hybrid compounds called adducts. Other adducts are formed with aldehyde molecules, which are produced through the interaction of oxygen radicals with lipids in the cells. Adduct formation impedes the function of the original proteins participating in the reaction. Moreover, the adducts may induce harmful immune responses. Both of these effects may account for some of the damage observed in alcoholic liver disease. Adduct formation has been shown to occur in the livers of humans and animals consuming alcohol and to start and predominate in those liver regions that show the first signs of liver damage. Key words: ethanol metabolism; adduct; aldehydes; acetaldehyde; oxygen radicals; alcoholic liver disorder; proteins; immune system; toxic drug effect; lipids; peroxidation; biochemical mechanism Most of the alcohol a person ingests is eliminated from the body via a series of chemical reactions in the liver that are collectively referred to as oxidative metabolism. Because the liver is one of the organs that most commonly exhibits alcohol–induced damage, researchers have attributed many of the disturbances in liver structure and function frequently seen in alcoholics to the products of alcohol metabolism (Lieber 1988; Tuma and Sorrell 1995). The most important enzyme involved in the breakdown of alcohol is called alcohol dehydrogenase, which converts alcohol into acetaldehyde, a highly reactive and toxic molecule that may play a crucial role in alcohol–related liver damage. Another enzyme that can mediate the initial step of alcohol metabolism is cytochrome P450 2E1. The chemical reaction promoted by this enzyme also results in the formation of acetaldehyde, as well as in the production of highly reactive oxygen–containing molecules called oxygen radicals, including the hydroxyethyl radical (HER). Excessive production of oxygen radicals and/or a concurrent deficiency of molecules that can eliminate these radicals (i.e., antioxidants) creates a condition in the cell known as oxidative stress, which can lead to cell death. (For more information on the role of oxygen radicals and oxidative stress in liver disease, see the article in this issue by Wu and Cederbaum.) Furthermore, oxygen radicals can interact with fat (i.e., lipid) molecules in the cell membranes in a process called lipid peroxidation, which in turn results in the generation of additional reactive molecules similar to acetaldehyde, especially malondialdehyde (MDA) and 4–hydroxy–2–nonenal (HNE) (Cederbaum 2001; Niemela 1999). Because acetaldehyde and the lipid peroxide–derived aldehydes (i.e., MDA and HNE) are chemically reactive, they can interact with proteins and other complex molecules to form modified molecules known as adducts. The formation of these aldehyde–protein adducts is believed to be a key event in the development of alcohol–induced liver injury (Niemela 2001; Tuma and Sorrell 1995; Tuma 2002). This article describes the types of adducts formed in the liver, reviews evidence that such adducts are generated during alcohol consumption, and discusses the possible role that adducts may play in liver injury. TEXTBOX

What in alcohol gets you drunk?

– Ethanol is the key ingredient in alcohol and the active component that gets you drunk. According to a 1997 study with rats, ethanol forms when yeast ferments the sugars in plants. The sugar in barley makes beer, the sugar in grapes makes wine, and the sugar in potatoes makes vodka (go on, admit you didn’t know that last one).

How unhealthy is alcohol?

Long-Term Health Risks – Over time, excessive alcohol use can lead to the development of chronic diseases and other serious problems including:

  • High blood pressure, heart disease, stroke, liver disease, and digestive problems.6,16
  • of the breast, mouth, throat, esophagus, voice box, liver, colon, and rectum.6,17
  • Weakening of the immune system, increasing the chances of getting sick.6,16
  • Learning and memory problems, including dementia and poor school performance.6,18
  • Mental health problems, including depression and anxiety.6,19
  • Social problems, including family problems, job-related problems, and unemployment.6,20,21
  • Alcohol use disorders, or alcohol dependence.5

By not drinking too much, you can reduce the risk of these short- and long-term health risks.

  1. Centers for Disease Control and Prevention., Accessed April 19, 2022.
  2. Esser MB, Leung G, Sherk A, Bohm MB, Liu Y, Lu H, Naimi TS., JAMA Netw Open 2022;5:e2239485.
  3. Sacks JJ, Gonzales KR, Bouchery EE, Tomedi LE, Brewer RD., Am J Prev Med 2015; 49(5):e73–e79.
  4. U.S. Department of Agriculture and U.S. Department of Health and Human Services.9th Edition, Washington, DC; 2020.
  5. Esser MB, Hedden SL, Kanny D, Brewer RD, Gfroerer JC, Naimi TS., Prev Chronic Dis 2014;11:140329.
  6. World Health Organization., Geneva, Switzerland: World Health Organization; 2018.
  7. Alpert HR, Slater ME, Yoon YH, Chen CM, Winstanley N, Esser MB., Am J Prev Med 2022;63:286–300.
  8. Greenfield LA., Report prepared for the Assistant Attorney General’s National Symposium on Alcohol Abuse and Crime. Washington, DC: U.S. Department of Justice, 1998.
  9. Mohler-Kuo M, Dowdall GW, Koss M, Wechsler H., Journal of Studies on Alcohol 2004;65(1):37–45.
  10. Abbey A., J Stud Alcohol Suppl 2002;14:118–128.
  11. Kanny D, Brewer RD, Mesnick JB, Paulozzi LJ, Naimi TS, Lu H., MMWR 2015;63:1238-1242.
  12. Naimi TS, Lipscomb LE, Brewer RD, Colley BG., Pediatrics 2003;11(5):1136–1141.
  13. Wechsler H, Davenport A, Dowdall G, Moeykens B, Castillo S., JAMA 1994;272(21):1672–1677.
  14. Kesmodel U, Wisborg K, Olsen SF, Henriksen TB, Sechler NJ., Alcohol & Alcoholism 2002;37(1):87–92.
  15. American Academy of Pediatrics, Committee on Substance Abuse and Committee on Children with Disabilities.2000., Pediatrics 2000;106:358–361.
  16. Rehm J, Baliunas D, Borges GL, Graham K, Irving H, Kehoe T, et al., Addiction.2010;105(5):817-43.
  17. International Agency for Research on Cancer. Personal Habits and Indoor Combustions: A Review of Human Carcinogens, Volume 100E 2012. Available from:,
  18. Miller JW, Naimi TS, Brewer RD, Jones SE., Pediatrics.2007;119(1):76-85.
  19. Castaneda R, Sussman N, Westreich L, Levy R, O’Malley M., J Clin Psychiatry 1996;57(5):207–212.
  20. Booth BM, Feng W., J Behavioral Health Services and Research 2002;29(2):157–166.
  21. Leonard KE, Rothbard JC., J Stud Alcohol Suppl 1999;13:139–146.
  • : Alcohol Use and Your Health

    Is vodka a clean alcohol?

    The Hungover Difference. A vodka is indeed a form of pure alcohol with no impurities. Also, vodka is the best spirit to get drunk from. If you are looking forward to getting drunk with alcohol alone, vodka never disappoints.

    Is 100% alcohol a thing?

    Here are 7 World’s strongest liquors with a minimum of 90% alcohol content – 1. Mariënburg rum – 90% ABV A White rum from Suriname, the smallest country in South America, Mariënburg rum. The drink has prominent notes of sugar cane with a little spice and some fruitiness.

    The alcohol is also available with less alcohol content of 65%. The drink issued by a company in Suriname called Suriname Alcoholic Beverages (SAB).2. River Antoine Royale Grenadian Rum – 90% ABV One of the strongest liquors River Antoine Royale Grenadian Rum – 90% ABV Distilled in Grenada, River Antoine Royale Grenadian Rum is organically made since 1975.

    The white rum is made from locally-grown, hand-cut sugar cane. The makers use the century-old tradition of pot stilling (a type of distilling method) to get maximum flavour. River Antoine also comes in 69%, 75% and other variants. The drink has strong notes of sweet sugar cane and grenadine flavours.

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    The brand promotes itself as overproof rum.3. Bruichladdich X4 Quadrupled Whiskey – 92% ABV Bruichladdich X4 Quadrupled Whiskey – 92% ABV Bruichladdich X4 Quadrupled Whiskey is aged in oak casks using the 17th-century quadruple distillation method. Made in Scotland, the distillery process of this single malt makes it one of the strongest and purest available out there.

    Interestingly, BBC even performed an unusual bio-fuel experiment using three litres of Bruichladdich’s quadruple-distilled X4 Islay Spirit and achieved a speed of 60mph in 3.5 seconds.4. Everclear Grain – 95% ABV Popularly known as the grain alcohol or a neutral spirit, Everclear is distilled from 100 selected grains.

    The final result is 95% ABV (190-proof) liquor. Everclear Grain has a neutral flavour profile and is colourless and odourless. The alcohol is used in the international market for creating various cocktails and blends.5. Golden Grain – 95% ABV Coming from the makers of Everclear Grain, Golden Grain is manufactured by American company Luxco.

    Another strong alcohol, Golden Grain is a 100% neutral spirit distilled from grain. Similar to Everclear, it’s colourless and odourless. It is majorly used for creating homemade liqueurs and extracts.6. Spirytus Rektyfikowany- 95-96% ABV From the land of Poland comes Spirytus Rektyfikowany with 95-95% ABV.

    This rectified spirit is made using premium ethyl alcohol with an agricultural cereal origin. Spirytus is often used as a base for liqueurs and other infusions and drinking it directly isn’t recommended at all. Describing the liquor one sampler told the New York Post “It’s like getting punched in the solar plexus” and an endorsement read, “Pilots in Siberia used to drink it.” 7.

    Cocoroco – 96% Made from sugarcane, Cocoroco is extremely high in alcohol content by volume – 96%. This Bolivian booze is potable alcohol sold in a tin. Cocoroco is illegal in some countries due to its high ABV. Disclaimer: Kindly read the label before consuming any of these liquors.

    Now Read:

    : 7 strongest liquors in the world with over 90% alcohol content

    What alcohol is 90% alcohol?

    River Antoine Royale Grenadian Rum – © Jack Sullivan / Alamy / Courtesy of Travel + Leisure Proof: 180 (90% alcohol). Made in: GrenadaDrawing from the centuries-old tradition of “pot stilling”—a method of slow-distilling used for maximum flavor—this strong, clear rum is distilled from fermented sugarcane juice using a waterwheel.

    Why is vodka unhealthy?

    Allergies and Side-Effects of Vodka – Alchohol present in vodka are a major concern especially on excessive consumption. It can expose you to major diseases of multiple organs such as brain, liver, heart and pancreas.Excessive consumption may lead to faster heartbeat, elevated blood pressure and can also disrupts the immune system.

    Is vodka harmful for sperm?

    Conclusion. So the statement that ‘vodka will affect your manhood and reduce sperm count’ is just a misconception. The truth is that if you’re drinking in moderation or as low as possible, whether it’s vodka or any other drink, it won’t impact your fertility.

    Is vodka more harmful?

    Vodka is a clear, high purity liquor. To be called vodka, a liquor must be distilled to 190 proofs (95% ethanol) and then diluted to 70-80 proof for distribution. In the United States, it must be at least 80 proof, having an alcohol content of 40%. Most vodka is produced from grains such as corn, whey or potatoes.

    However, vodka can also be made from apples, grapes, berries, and plums. In the late Middle Ages, vodka emerged in both Poland and Russia, where it grew in popularity. Shortly thereafter, a similar liquor was produced in Sweden, though the Swedish variety was not called vodka until the 1960s. Vodka is most frequently consumed as part of a cocktail, served very cold, or enjoyed neat, meaning straight from the bottle unchilled.

    One fluid ounce of vodka (80 proof) contains:

    Calories: 64Fat: 0 gramsCholesterol: 0 milligramsSodium: 0 milligramsCarbohydrates: 0 gramsFiber: 0 gramsSugar: 0 gramsProtein: 0 grams

    Vodka doesn’t contain a significant amount of minerals or nutrients. Vodka has no sugar and fewer calories than some other liquors. If you already consume alcohol, vodka may be a slightly healthier option. Be careful of adding vodka to mixers, however, since they are frequently high in sugar.

    Some studies indicate that drinking alcohol in moderation may be good for your health. The loose definition of “moderate drinking” has been a source of some confusion. Moderate drinking consists of an average of one drink per day for women and up to two for men. One drink is considered 12 ounces of beer, 5 ounces of wine, or 1.5 ounces of distilled spirits at 80 proof.

    Light to moderate alcohol use may reduce your risk for the following conditions:

    Heart Disease Ischemic Stroke Diabetes

    However, more studies are needed to validate the relationship between moderate drinking and these benefits. Moreover, what alcohol you drink is not as important as how you drink it. For example, if you drink three alcoholic beverages on one day and then zero for the following two, you will not receive the same potential benefits as a person who drinks one alcoholic beverage on each of those days.

    Pregnant or trying to conceiveDrivingUnder the legal drinking age Depressed Unable to control the amount you drink

    Loss of Pregnancy or Birth Disorders Alcohol consumed during pregnancy passes through the umbilical cord to the baby, which increases the risk of miscarriage or stillbirth, In addition, drinking while pregnant may result in fetal alcohol syndrome disorders (FASDs).

    1. Children with FASDs show a range of physical, behavioral, and cognitive symptoms.
    2. Medication Interactions Some medications have negative interactions with alcohol.
    3. Alcohol may make certain medications ineffective or toxic.
    4. The combination also may cause nausea, drowsiness, or lack of coordination.
    5. It even may put you at risk for respiratory problems, internal bleeding, or heart problems.
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    Pay attention to medication labels and the instructions given by your doctor or pharmacist. If concerned about a medication’s potential interaction with alcohol, don’t be afraid to ask. Breast Cancer Even moderate alcohol consumption increases the risk of all alcohol-related cancers, including oral cavity, pharynx, larynx, colorectum, female breast, liver, and esophagus, but particularly breast cancer,

    Much of the danger appears due to a corresponding lack of folic acid, but folate supplements can help mitigate the increased risk. Sleep Disturbance While moderate alcohol consumption initially has a sedative effect, high alcohol consumption can interfere with sustained, deep sleep, contributing to daytime sleepiness and other sleep-related problems.

    Weight Gain In addition to being full of empty calories, alcohol can lead to overeating. Not only does alcohol decrease inhibitions that might otherwise help you regulate a desire to overeat, it appears to stimulate parts of the brain that evoke hunger.

    Alcohol use disorders High blood pressure, heart disease, or stroke Depression and anxiety Digestive problems Certain cancers Dementia A weak immune system

    Healthy Diet and Exercise While moderate alcohol use may reduce your risk for certain conditions, a healthy diet and exercise do more to prevent heart disease and have no adverse effects. No medical authority suggests that people who do not drink should begin drinking in order to access health benefits. If you’re looking for a healthy beverage to drink in place of vodka, you can try:

    Mocktails (virgin cocktails)Fruit or vegetable JuicesWaterFlavored waterTea

    What is the active ingredient in 70% alcohol?

    Drug Label Information – Updated November 22, 2022 If you are a consumer or patient please visit this version.

    ACTIVE INGREDIENT Active Ingredients (by volume) Isopropyl alcohol (70% conc.) PURPOSE Purpose First aid antiseptic INDICATIONS & USAGE Uses

    first aid to help prevent the risk of infection in minor cuts, scrapes and burns

    WARNINGS Warnings For external use only; flammable, keep away from fire or flame, heat, spark, electrical ASK DOCTOR Ask a doctor before use if you have

    deep punctured wounds, animal bites or serious burns

    WHEN USING When using this product

    do not get into eyes do not apply over large areas of the body do not use longer than one week unless directed by a doctor

    STOP USE Stop using this product if

    condition persists or gets worse

    KEEP OUT OF REACH OF CHILDREN Keep this and all drugs out of the reach of children In case of accidental ingestion, seek professional assistance or contact a Poison control center (1-800-222-1212) immediately DOSAGE & ADMINISTRATION Directions

    clean effected area apply small amount of this product on the area 1-3 times daily may be covered with a sterile bandage if bandaged, let dry first

    SPL UNCLASSIFIED SECTION Other information

    store at room temperature does not contain, nor is intended as a substitute for grain or ethyl alcohol will produce serious gastric disturbance if taken internally


    Is ethanol the active ingredient in alcohol?



    /td> Names Pronunciation Preferred IUPAC name Ethanol Other names absolute alcohol alcohol cologne spirit drinking alcohol ethylic alcohol EtOH ethyl alcohol ethyl hydroxide ethylene hydrate ethylol grain alcohol hydroxyethane methylcarbinol Identifiers CAS Number


    3D model ( JSmol )

    Interactive image



    Beilstein Reference 1718733 ChEBI








    ECHA InfoCard 100.000.526 Gmelin Reference 787 IUPHAR/BPS




    PubChem CID




    UN number UN 1170 CompTox Dashboard ( EPA )


    InChI SMILES Properties Chemical formula C 2 H 6 O Molar mass 46.069 g·mol −1 Appearance Colourless liquid Odor wine-like, pungent Density 0.78945 g/cm 3 (at 20 °C) Melting point −114.14 ± 0.03 °C (−173.45 ± 0.05 °F; 159.01 ± 0.03 K) Boiling point 78.23 ± 0.09 °C (172.81 ± 0.16 °F; 351.38 ± 0.09 K) Solubility in water Miscible log P −0.18 Vapor pressure 5.95 kPa (at 20 °C) Acidity (p K a ) 15.9 (H 2 O), 29.8 (DMSO) Magnetic susceptibility (χ) −33.60·10 −6 cm 3 /mol Refractive index ( n D ) 1.3611 Viscosity 1.2 mPa·s (at 20 °C), 1.074 mPa·s (at 25 °C) Dipole moment 1.69 D Hazards GHS labelling : Pictograms Signal word Danger Hazard statements H225, H319 Precautionary statements P210, P233, P240, P241, P242, P305+P351+P338 NFPA 704 (fire diamond) 2 3 0 Flash point 14 °C (Absolute) Lethal dose or concentration (LD, LC): LD 50 ( median dose ) 7340 mg/kg (oral, rat) 7300 mg/kg (mouse) NIOSH (US health exposure limits): PEL (Permissible) TWA 1000 ppm (1900 mg/m 3 ) REL (Recommended) TWA 1000 ppm (1900 mg/m 3 ) IDLH (Immediate danger) N.D. Safety data sheet (SDS) Related compounds Related compounds Ethane Methanol Supplementary data page Ethanol (data page) Except where otherwise noted, data are given for materials in their standard state (at 25 °C, 100 kPa). verify ( what is ?) Infobox references

    Ethanol (abbr. EtOH ; also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol ) is an organic compound, It is an alcohol with the chemical formula C 2 H 6 O, Its formula can also be written as CH 3 −CH 2 −OH or C 2 H 5 OH (an ethyl group linked to a hydroxyl group ).

    1. Ethanol is a volatile, flammable, colorless liquid with a characteristic wine -like odor and pungent taste.
    2. It is a psychoactive recreational drug, and the active ingredient in alcoholic drinks,
    3. 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 poisoning, It is used as a chemical solvent and in the synthesis of organic compounds, and as a fuel source,

    What are the 3 main types of alcohol products?

    Different Types Of Alcoholic Drinks By Alcohol Content – There are a wide variety of alcoholic beverages, which humans have been making and drinking for over 9,000 years. Alcohol beverages can be categorized into 3 main types: wine, spirits, and beer. Certain alcoholic drinks contain more alcohol than others and can cause drunkenness and alcohol poisoning more quickly and in smaller amounts.

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