NST10_Spr08_Lecture11 - QuickTimeª and a TIFF(Uncompressed...

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    Dying for a Drink “Western civilization has wine and beer to thank for nourishment and hydration during most of the past 10,000 years. Before the very recent availability of clean, pure water, alcoholic beverages may have been the only safe liquids to drink.” Bert Vallee “Alcohol in the Western World
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    Problems with unclean water Dysentery, Cholera, Typhoid In Asia, for at least the past 2000 years, people have boiled water for tea and created a potable supply of water
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    Production of Alcohol: Fermentation by yeast Anaerobic conditions CO 2 Glucose Pyruvate Ethanol Maltose
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    Absorption of Alcohol Ethanol: soluble in BOTH water & lipid Stomach Digestion: not required Absorption: EASY (on an empty stomach alcohol reaches brain in 1 minute)-- about 20% absorbed Some metabolized by stomach cells Food in stomach slows absorption Stimulates secretion of stomach acid
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    Intestine: Absorption: Simple diffusion Moves through cell membranes Decreases absorption of other nutrients Transported through Portal vein Liver: Most ethanol metabolized by liver FIRST PRIORITY nutrient
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    Ethanol Breakdown: 2 enzymes Ethanol Acetaldehyde Acetyl CoA Alcohol Dehydrogenase NAD NAD NADH NADH Acetaldehyde Dehydrogenase
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