HSP_MGMT 3233 Chapter Notes - Chapter 1: Foodservice
17 Feb 2016
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Alcohol is a colorless liquid that is created by fermentation. Fermentation is the chemical reaction that splits a molecule of sugar into equal parts of ethyl alcohol and carbon dioxide. The fermentation process is caused by yeast that may occur naturally in the liquid or may be added to the liquid by an alcoholic beverage maker. After fermentation, the carbon dioxide escapes into the air and the ethyl alcohol remains in the liquid. The major types of alcoholic beverages are beer, wine, and spirits: explain the physiological efects of drinking alcohol. When it is consumed, alcohol is absorbed into the blood of the drinker. The absorption takes place in the mouth, stomach, and small intestine and the alcohol is then distributed throughout the body. The amount of alcohol built up in a drinker"s bloodstream is measured by blood alcohol content (bac). Increasing bac levels have a direct efect on a drinker"s motor skills, judgment, and emotional state.
