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The Epic Interactive Encyclopedia 1998
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Epic Interactive Encyclopedia, The - 1998 Edition (1998)(Epic Marketing).iso
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Alcoholic_liquor
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1992-09-02
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An intoxicating drink. Ethanol (ethyl
alcohol), a colourless liquid C2H5OH, is the
basis of all common intoxicants: wines,
ciders, and sherry contain alcohol produced
by direct fermentation with yeasts of the
sugar content in the relevant fruit; malt
liquors are beers and stouts, in which the
starch of the grain is converted to sugar by
malting, and the sugar then fermented into
alcohol by yeasts. Fermented drinks contain
less than 20% alcohol; spirits are distilled
from malted liquors or wines, and can contain
up to 55% alcohol. When consumed, alcohol is
rapidly absorbed from the stomach and upper
intestine and affects nearly every tissue,
particularly the central nervous system.
Tests have shown that the feeling of elation
usually associated with drinking alcoholic
liquors is caused by the loss of inhibitions
through removal of the restraining influences
of the higher cerebral centres. It also
results in dilatation of the blood vessels,
particularly of the skin. This loss of heat
from the skin actually produces a physical
cooling inside the body, despite the feeling
of warmth experienced. A concentration of
0.15% alcohol in the blood causes mild
intoxication; 0.3% definite drunkenness and
partial loss of consciousness; 0.6% endangers
life. In 1990 it was found that women
produce a lower level than men of the enzyme
in the stomach that breaks down alcohol.
Alcohol is more rapidly absorbed at higher
altitudes, as in, for example, the slightly
reduced pressure of an aircraft cabin.