Drug and Alcohol Abuse Chapter 9

Drug and Alcohol Abuse Chapter 9 - Drug Use and Abuse...

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Drug Use and Abuse Chapter 9 Alcohol
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Ethanol Sugar from fruits, grains, honey or anything else can be converted into alcohol The starting product is ground to release the sugar The product is soaked in water and yeast Yeast consumes the sugar and ethanol and carbon dioxide is produced
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Fermentation The conversion of sugar to ethanol is called fermentation The yeast can not tolerate high ethanol concentrations, so it dies when the level of ethanol reaches about 15% If done in a closed environment, the carbon dioxide produces carbonation If done in a open environment, the gas is released
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Distillation Alcohol has a lower boiling point than water When the liquid is heated the alcohol will evaporate first and can be trapped The alcohol can be added back to other liquids to form various types of drinks
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Ethanol Alcohol (ethanol) is a clear, volatile liquid that burns (oxidizes) easily. It has a slight, characteristic odor and is very soluble in water. Alcohol is an organic compound composed of carbon, oxygen, and hydrogen; its chemical formula is C2H5OH.
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“Alcohol” Ethanol: Form of alcohol that CAN BE safely consumed.
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Forms of Ethanol Beer/Wine
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Beer Barley Malt and other grains (corn, rice) Enzymes in the barley malt (sprouted) converts the starches in the grain to sugar Brewers yeast converts the sugar into alcohol Hops is added to give beer flavor
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Lager Yeast is used that settles on the bottom Must be removed physically with filters or by pasteurization This is the what is produced by major brewers in the U.S.
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Ale and Malt Liquor Ale Like lager but: Has top fermenting yeast More malt and hops for flavor Malt Liquor Like lager but Aged longer More calories Less carbonation
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Wine One of the oldest beverages known to man Two types Generics Named after the European area it was first created (Chablis, Burgundy, Rhine) Varietals Named after the type of grape used (Chardonnay, merlot, zinfandel)
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Wine Terminology White wine Typically made from white grapes May be made from red grapes with the skins removed Red wine Made from red grapes with the skins Blush Temporarily contains the skins for pink color
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Wine Terminology Dry wine: less sweet Sweet wine: more sweet Sparkling wine: capped after yeast added to contain the carbonation Champagne: only made in Champagne, France Sparkling wine: champagne made elsewhere Extra dry champagne: very sweet
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Distilled Spirits Brandy Whiskey Grain Neutral Spirits Vodka Gin Liquer
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Distilled Spirits Brandy: distilled wine Whiskey “water of life” Distilled, fermented barley malt Scotch whiskey is stored in old Sherry casks for three years Bourbon whiskey comes from corn and is stored in charred oak casks
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Distilled Spirits Grain Neutral Spirits Distilled alcohol from any source So pure that the source is irrelevant
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This note was uploaded on 04/02/2009 for the course HED 280 taught by Professor Ficklen during the Spring '09 term at Sam Houston State University.

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Drug and Alcohol Abuse Chapter 9 - Drug Use and Abuse...

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