HTH 100 Lecture Notes - Lecture 11: Blood Alcohol Content, Malt Liquor, Ethanol
Document Summary
Ethyl alcohol (ethanol): process in which yeast organisms break down plant sugars to yield ethanol. Fermentation: process whereby yeast organisms break down plant sugars to yield ethanol. Distillation: process in which alcohol vapors are condensed and mixed with water to make hard liquor. Proof: a measure of the percentage of alcohol in a beverage. Standard drink: amount of any beverage that contains about 14g of pure alcohol. About 20% of alcohol diffuses through the stomach lining into the bloodstream. Other 80% passes through the lining of the upper third of the small intestine. Concentration of alcohol; quantity consumed; amount of food in stomach; pylorospasm (spasm of the pyloric valve in the digestive system); your metabolism; weight, and bmi; and your mood all affect absorption of alcohol. Wine and beer are absorbed more slowly than distilled beverages. Champagne and carbonated drinks are absorbed more rapidly. The more alcohol you consume, the longer it takes to absorb it.
