HSCI 180 Chapter : HSCI180 CH8-9 Alcohol & Psychotherapeutic Drugs.docx
15 Oct 2013
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Fermentation = the production of alcohol from sugars through the action of yeasts: forms the basis of all alcoholic beverages. Fruits + yeast + water= fermentation will begin. Cereal grains contain starch, which must be converted to sugar by malt before fermentation can begin. Yeast has a limited tolerance for alcohol when the concentration reaches a certain percentage (15% is possible, but standard for wine is about 12%) the yeast dies and fermentation ceases. Distillation = evaporation barley malt and condensing of alcohol vapors to produce beverages with alcohol content higher than 15 percent: perhaps first used in arabia around ad 800. Proof = alcohol content of a distilled beverage; twice the percentage of alcohol per volume: 90-proof whiskey is 45 percent alcohol. In olden days to test alcohol content, it was poured over gunpowder and ignited, if high hough, alcohol would burn and ignite, proof: it was acceptable. Made by adding to other cereal grains (eg corn or rice)
