NUTR 1010 Lecture Notes - Lecture 6: Insomnia, Palpitations, Shortness Of Breath
21 Apr 2016
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A toxin our body has to detoxify it. Alcohol can be burned for energy, but it is not a macronutrient: 7kcal/g of alcohol. Yeast or bacteria break down sugar into alcohol. The pulp is fermented with yeast (1-2 weeks) Secondary fermentation/aging wine is stored in casks (often oak) to slowly ferment and mature (3-6 months) White wine: red or white grapes, but skins are removed. Fortifies wines: higher sugar content as juice is concentrated, more sugar + fermentation = more alcohol. Sparkling wine: fermentation in the bottle means co2 captured. Malting barley is soaked in water until the grain germinates, then the grain is dried: during germination starch maltose. Yeast ferments the maltose to alcohol (2-4 weeks) Absorbed by simple diffusion along the entire gi tract. Alcohol is absorbed in the stomach but largely in the small intestine. In liver, alcohol is metabolized by alcohol dehydrogenase (adh) We also have some adh in stomach.
