Search This Blog

Wednesday, February 13, 2019

Poison

From Wikipedia, the free encyclopedia

The international pictogram for poisonous substances. The skull and crossbones has long been a standard symbol for poison.
 
In biology, poisons are substances that cause disturbances in organisms , usually by chemical reaction or other activity on the molecular scale, when an organism absorbs a sufficient quantity.

The fields of medicine (particularly veterinary) and zoology often distinguish a poison from a toxin, and from a venom. Toxins are poisons produced by organisms in nature, and venoms are toxins injected by a bite or sting (this is exclusive to animals). The difference between venom and other poisons is the delivery method. 

Industry, agriculture, and other sectors employ poisonous substances for reasons other than their toxicity. Most poisonous industrial compounds have associated material safety data sheets and are classed as hazardous substances. Hazardous substances are subject to extensive regulation on production, procurement and use in overlapping domains of occupational safety and health, public health, drinking water quality standards, air pollution and environmental protection. Due to the mechanics of molecular diffusion, many poisonous compounds rapidly diffuse into biological tissues, air, water, or soil on a molecular scale. By the principle of entropy, chemical contamination is typically costly or infeasible to reverse, unless specific chelating agents or micro-filtration processes are available. Chelating agents are often broader in scope than the acute target, and therefore their ingestion necessitates careful medical or veterinarian supervision. 

Pesticides are one group of substances whose toxicity to various insects and other animals deemed to be pests (e.g., rats and cockroaches) is their prime purpose. Natural pesticides have been used for this purpose for thousands of years (e.g. concentrated table salt is toxic to many slugs). Bioaccumulation of chemically-prepared agricultural insecticides is a matter of concern for the many species, especially birds, which consume insects as a primary food source. Selective toxicity, controlled application, and controlled biodegradation are major challenges in herbicide and pesticide development and in chemical engineering generally, as all lifeforms on earth share an underlying biochemistry; organisms exceptional in their environmental resilience are classified as extremophiles, these for the most part exhibiting radically different susceptibilities. 

A poison which enters the food chain—whether of industrial, agricultural, or natural origin—might not be immediately toxic to the first organism that ingests the toxin, but can become further concentrated in predatory organisms further up the food chain, particularly carnivores and omnivores, especially concerning fat soluble poisons which tend to become stored in biological tissue rather than excreted in urine or other water-based effluents

Two common cases of acute natural poisoning are theobromine poisoning of dogs and cats, and mushroom poisoning in humans. Dogs and cats are not natural herbivores, but a chemical defense developed by Theobroma cacao can be incidentally fatal nevertheless. Many omnivores, including humans, readily consume edible fungi, and thus many fungi have evolved to become decisively inedible, in this case as a direct defense. 

Apart from food, many poisons readily enter the body through the skin and lungs. Hydrofluoric acid is a notorious contact poison, in addition to its corrosive damage. Naturally occurring sour gas is a notorious, fast-acting atmospheric poison (as released by volcanic activity or drilling rigs). Plant-based contact irritants, such as that possessed by poison ivy or poison oak, are often classed as allergens rather than poisons; the effect of an allergen being not a poison as such, but to turn the body's natural defenses against itself. Poison can also enter the body through the teeth (in the controversial case of dental malpractice), faulty medical implants, or by injection (which is the basis of lethal injection in the context of capital punishment). 

In 2013, 3.3 million cases of unintentional human poisonings occurred. This resulted in 98,000 deaths worldwide, down from 120,000 deaths in 1990. In modern society, cases of suspicious death elicit the attention of the Coroner's office and forensic investigators. While arsenic is a naturally occurring environmental poison, its artificial concentrate was once nicknamed inheritance powder. In Medieval Europe, it was common for monarchs to employ personal food tasters to thwart royal assassination, in the dawning age of the Apothecary

Of increasing concern since the isolation of natural radium by Marie and Pierre Curie in 1898—and the subsequent advent of nuclear physics and nuclear technologies—are radiological poisons. These are associated with ionizing radiation, a mode of toxicity quite distinct from chemically active poisons. In mammals, chemical poisons are often passed from mother to offspring through the placenta during gestation, or through breast milk during nursing. In contrast, radiological damage can be passed from mother or father to offspring through genetic mutation, which—if not fatal in miscarriage or childhood, or a direct cause of infertility—can then be passed along again to a subsequent generation. Atmospheric radon is a natural radiological poison of increasing impact since humans moved from hunter-gatherer lifestyles though cave dwelling to increasingly enclosed structures able to contain radon in dangerous concentrations. The 2006 poisoning of Alexander Litvinenko was a novel use of radiological assassination, presumably meant to evade the normal investigation of chemical poisons. 

Poisons widely dispersed into the environment are known as pollution. These are often of human origin, but pollution can also include unwanted biological processes such as toxic red tide, or acute changes to the natural chemical environment attributed to invasive species, which are toxic or detrimental to the prior ecology (especially if the prior ecology was associated with human economic value or an established industry such as shellfish harvesting). 

The scientific disciplines of ecology and environmental resource management study the environmental life cycle of toxic compounds and their complex, diffuse, and highly interrelated effects.

Etymology

The word "poison" was first used in 1200 to mean "a deadly potion or substance"; the English term comes from the "...Old French poison, puison (12c., Modern French poison) "a drink," especially a medical drink, later "a (magic) potion, poisonous drink" (14c.), from Latin potionem (nominative potio) "a drinking, a drink," also "poisonous drink" (Cicero), from potare "to drink". The use of "poison" as an adjective ("poisonous") dates from the 1520s. Using the word "poison" with plant names dates from the 18th century. The term "poison ivy", for example, was first used in 1784 and the term "poison oak" was first used in 1743. The term "poison gas" was first used in 1915.

Terminology

The term "poison" is often used colloquially to describe any harmful substance—particularly corrosive substances, carcinogens, mutagens, teratogens and harmful pollutants, and to exaggerate the dangers of chemicals. Paracelsus (1493–1541), the father of toxicology, once wrote: "Everything is poison, there is poison in everything. Only the dose makes a thing not a poison". The term "poison" is also used in a figurative sense: "His brother's presence poisoned the atmosphere at the party". The law defines "poison" more strictly. Substances not legally required to carry the label "poison" can also cause a medical condition of poisoning. 

Some poisons are also toxins, which is any poison produced by animals, vegetables or bacteria, such as the bacterial proteins that cause tetanus and botulism. A distinction between the two terms is not always observed, even among scientists. The derivative forms "toxic" and "poisonous" are synonymous. Animal poisons delivered subcutaneously (e.g., by sting or bite) are also called venom. In normal usage, a poisonous organism is one that is harmful to consume, but a venomous organism uses venom to kill its prey or defend itself while still alive. A single organism can be both poisonous and venomous, but that is rare.

All living things produce substances to protect them from getting eaten, so the term "poison" is usually only used for substances which are poisonous to humans, while substances that mainly are poisonous to a common pathogen to the organism and humans are considered antibiotics. Bacteria are for example a common adversary for Penicillium chrysogenum mold and humans, and since the mold's poison only targets bacteria humans may use it for getting rid of bacteria in their bodies. Human antimicrobial peptides which are toxic to viruses, fungi, bacteria and cancerous cells are considered a part of the immune system.

In nuclear physics, a poison is a substance that obstructs or inhibits a nuclear reaction. For an example, see nuclear poison

Environmentally hazardous substances are not necessarily poisons, and vice versa. For example, food-industry wastewater—which may contain potato juice or milk—can be hazardous to the ecosystems of streams and rivers by consuming oxygen and causing eutrophication, but is nonhazardous to humans and not classified as a poison.

Biologically speaking, any substance, if given in large enough amounts, is poisonous and can cause death. For instance, several kilograms worth of water would constitute a lethal dose. Many substances used as medications—such as fentanyl—have an LD50 only one order of magnitude greater than the ED50. An alternative classification distinguishes between lethal substances that provide a therapeutic value and those that do not.

Poisoning

Acute poisoning is exposure to a poison on one occasion or during a short period of time. Symptoms develop in close relation to the exposure. Absorption of a poison is necessary for systemic poisoning. In contrast, substances that destroy tissue but do not absorb, such as lye, are classified as corrosives rather than poisons. Furthermore, many common household medications are not labeled with skull and crossbones, although they can cause severe illness or even death. In the medical sense, poisoning can be caused by less dangerous substances than those legally classified as a poison.

Chronic poisoning is long-term repeated or continuous exposure to a poison where symptoms do not occur immediately or after each exposure. The patient gradually becomes ill, or becomes ill after a long latent period. Chronic poisoning most commonly occurs following exposure to poisons that bioaccumulate, or are biomagnified, such as mercury, gadolinium, and lead

Contact or absorption of poisons can cause rapid death or impairment. Agents that act on the nervous system can paralyze in seconds or less, and include both biologically derived neurotoxins and so-called nerve gases, which may be synthesized for warfare or industry.

Inhaled or ingested cyanide, used as a method of execution in gas chambers, almost instantly starves the body of energy by inhibiting the enzymes in mitochondria that make ATP. Intravenous injection of an unnaturally high concentration of potassium chloride, such as in the execution of prisoners in parts of the United States, quickly stops the heart by eliminating the cell potential necessary for muscle contraction

Most biocides, including pesticides, are created to act as poisons to target organisms, although acute or less observable chronic poisoning can also occur in non-target organisms (secondary poisoning), including the humans who apply the biocides and other beneficial organisms. For example, the herbicide 2,4-D imitates the action of a plant hormone, which makes its lethal toxicity specific to plants. Indeed, 2,4-D is not a poison, but classified as "harmful" (EU). 

Many substances regarded as poisons are toxic only indirectly, by toxication. An example is "wood alcohol" or methanol, which is not poisonous itself, but is chemically converted to toxic formaldehyde and formic acid in the liver. Many drug molecules are made toxic in the liver, and the genetic variability of certain liver enzymes makes the toxicity of many compounds differ between individuals. 

Exposure to radioactive substances can produce radiation poisoning, an unrelated phenomenon.

Management

  • Initial management for all poisonings includes ensuring adequate cardiopulmonary function and providing treatment for any symptoms such as seizures, shock, and pain.
  • Injected poisons (e.g., from the sting of animals) can be treated by binding the affected body part with a pressure bandage and placing the affected body part in hot water (with a temperature of 50 °C). The pressure bandage prevents the poison being pumped throughout the body, and the hot water breaks it down. This treatment, however, only works with poisons composed of protein-molecules.
  • In the majority of poisonings the mainstay of management is providing supportive care for the patient, i.e., treating the symptoms rather than the poison.

Decontamination

  • Treatment of a recently ingested poison may involve gastric decontamination to decrease absorption. Gastric decontamination can involve activated charcoal, gastric lavage, whole bowel irrigation, or nasogastric aspiration. Routine use of emetics (syrup of Ipecac), cathartics or laxatives are no longer recommended.
    • Activated charcoal is the treatment of choice to prevent poison absorption. It is usually administered when the patient is in the emergency room or by a trained emergency healthcare provider such as a Paramedic or EMT. However, charcoal is ineffective against metals such as sodium, potassium, and lithium, and alcohols and glycols; it is also not recommended for ingestion of corrosive chemicals such as acids and alkalis.
    • Cathartics were postulated to decrease absorption by increasing the expulsion of the poison from the gastrointestinal tract. There are two types of cathartics used in poisoned patients; saline cathartics (sodium sulfate, magnesium citrate, magnesium sulfate) and saccharide cathartics (sorbitol). They do not appear to improve patient outcome and are no longer recommended.
    • Emesis (i.e. induced by ipecac) is no longer recommended in poisoning situations, because vomiting is ineffective at removing poisons.
    • Gastric lavage, commonly known as a stomach pump, is the insertion of a tube into the stomach, followed by administration of water or saline down the tube. The liquid is then removed along with the contents of the stomach. Lavage has been used for many years as a common treatment for poisoned patients. However, a recent review of the procedure in poisonings suggests no benefit. It is still sometimes used if it can be performed within 1 hour of ingestion and the exposure is potentially life-threatening.
    • Nasogastric aspiration involves the placement of a tube via the nose down into the stomach, the stomach contents are then removed by suction. This procedure is mainly used for liquid ingestions where activated charcoal is ineffective, e.g. ethylene glycol poisoning.
    • Whole bowel irrigation cleanses the bowel. This is achieved by giving the patient large amounts of a polyethylene glycol solution. The osmotically balanced polyethylene glycol solution is not absorbed into the body, having the effect of flushing out the entire gastrointestinal tract. Its major uses are to treat ingestion of sustained release drugs, toxins not absorbed by activated charcoal (e.g., lithium, iron), and for removal of ingested drug packets (body packing/smuggling).

Enhanced excretion

Epidemiology

Deaths from poisonings per million persons in 2012
  0-2
  3-5
  6-7
  8-10
  11-12
  13-19
  20-27
  28-41
  42-55
  56-336

Disability-adjusted life year for poisonings per 100,000 inhabitants in 2004.
  no data
  l.t.10
  10–90
  90–170
  170–250
  250–330
  330–410
  410–490
  490–570
  570–650
  650–700
  700–880
  g.t. 880

In 2010, poisoning resulted in about 180,000 deaths down from 200,000 in 1990. There were approximately 727,500 emergency department visits in the United States involving poisonings—3.3% of all injury-related encounters.

Applications

Poisonous compounds may be useful either for their toxicity, or, more often, because of another chemical property, such as specific chemical reactivity. Poisons are widely used in industry and agriculture, as chemical reagents, solvents or complexing reagents, e.g. carbon monoxide, methanol and sodium cyanide, respectively. They are less common in household use, with occasional exceptions such as ammonia and methanol. For instance, phosgene is a highly reactive nucleophile acceptor, which makes it an excellent reagent for polymerizing diols and diamines to produce polycarbonate and polyurethane plastics. For this use, millions of tons are produced annually. However, the same reactivity makes it also highly reactive towards proteins in human tissue and thus highly toxic. In fact, phosgene has been used as a chemical weapon. It can be contrasted with mustard gas, which has only been produced for chemical weapons uses, as it has no particular industrial use.

Biocides need not be poisonous to humans, because they can target metabolic pathways absent in humans, leaving only incidental toxicity. For instance, the herbicide 2,4-dichlorophenoxyacetic acid is a mimic of a plant growth hormone, which causes uncontrollable growth leading to the death of the plant. Humans and animals, lacking this hormone and its receptor, are unaffected by this, and need to ingest relatively large doses before any toxicity appears. Human toxicity is, however, hard to avoid with pesticides targeting mammals, such as rodenticides.

The risk from toxicity is also distinct from toxicity itself. For instance, the preservative thiomersal used in vaccines is toxic, but the quantity administered in a single shot is negligible.

History

"Poisoning of Queen Bona" by Jan Matejko.
 
Throughout human history, intentional application of poison has been used as a method of murder, pest-control, suicide, and execution. As a method of execution, poison has been ingested, as the ancient Athenians did, inhaled, as with carbon monoxide or hydrogen cyanide, or injected. Poison's lethal effect can be combined with its allegedly magical powers; an example is the Chinese gu poison. Poison was also employed in gunpowder warfare. For example, the 14th-century Chinese text of the Huolongjing written by Jiao Yu outlined the use of a poisonous gunpowder mixture to fill cast iron grenade bombs.

Figurative use

The term "poison" is also used in a figurative sense. The "[s]lang sense of "alcoholic drink" [is] first attested 1805, American English." (e.g., a bartender might ask a customer "what's your poison?")  Figurative use of the term dates from the late 15th century. Figuratively referring to persons as poison dates from 1910. The figurative term "poison-pen letter" became well known in "...1913 by a notorious criminal case in Pennsylvania, U.S.; the phrase dates to 1898."

Alcoholic drink

From Wikipedia, the free encyclopedia

A selection of alcoholic drinks. From left to right: red wine, malt whisky, lager, sparkling wine, lager, cherry liqueur and red wine.
 
A liquor store in the United States. Global sales of alcoholic drinks exceeded $1 trillion in 2014.

An alcoholic drink (or alcoholic beverage) is a drink that contains ethanol, a type of alcohol produced by fermentation of grains, fruits, or other sources of sugar. Drinking alcohol plays an important social role in many cultures. Most countries have laws regulating the production, sale, and consumption of alcoholic beverages. Some countries ban such activities entirely, but alcoholic drinks are legal in most parts of the world. The global alcoholic drink industry exceeded $1 trillion in 2014.

Alcohol is a depressant, which in low doses causes euphoria, reduces anxiety, and improves sociability. In higher doses, it causes drunkenness, stupor, unconsciousness, or death. Long-term use can lead to alcohol abuse, cancer, physical dependence, and alcoholism. Alcohol is one of the most widely used recreational drugs in the world with about 33% of people being current drinkers. As of 2016 women on average drink 0.7 drinks and males 1.7 drinks a day. In 2015, among Americans, 86% of adults had consumed alcohol at some point, 70% had drunk it in the last year, and 56% in the last month. Alcoholic drinks are typically divided into three classes—beers, wines, and spirits—and typically their alcohol content is between 3% and 50%. 

Discovery of late Stone Age jugs suggest that intentionally fermented drinks existed at least as early as the Neolithic period (cir. 10,000 BC). Many animals also consume alcohol when given the opportunity and are affected in much the same way as humans, although humans are the only species known to produce alcoholic drinks intentionally.

Fermented drinks

Wine (left) and beer (right) are served in different glasses.

Beer

Beer is a beverage fermented from grain mash. It is typically made from barley or a blend of several grains and flavored with hops. Most beer is naturally carbonated as part of the fermentation process. If the fermented mash is distilled, then the drink becomes a spirit. In the Andean region, the most common beer is chicha, made from grain or fruits. Beer is the most consumed alcoholic beverage in the world.

Cider

Cider or cyder (/ˈsdər/ SY-dər) is a fermented alcoholic drink made from any fruit juice; apple juice (traditional and most common), peaches, pears ("Perry" cider) or other fruit. Cider alcohol content varies from 1.2% ABV to 8.5% or more in traditional English ciders. In some regions, cider may be called "apple wine".

Mead

Mead (/md/) is an alcoholic drink made by fermenting honey with water, sometimes with various fruits, spices, grains, or hops. The alcoholic content of mead may range from about 8% ABV to more than 20%. The defining characteristic of mead is that the majority of the drink's fermentable sugar is derived from honey.

Pulque

Pulque is the Mesoamerican fermented drink made from the "honey water" of maguey cacti. The drink distilled from pulque is tequila or mescal.

Wine

Wine is a fermented beverage produced from grapes and sometimes other fruits. Wine involves a longer fermentation process than beer and a long aging process (months or years), resulting in an alcohol content of 9%–16% ABV

"Fruit wines" are made from fruits other than grapes, such as plums, cherries, or apples. 

Sake is a popular example of "rice wine". 

Sparkling wine like French Champagne, Catalan Cava or Italian Prosecco can be made by means of a secondary fermentation.

Distilled drinks

These flaming cocktails illustrate that high-proof alcohol will readily catch fire and burn.
 
A distilled drink or liquor is an alcoholic drink produced by distilling (i.e., concentrating by distillation) ethanol produced by means of fermenting grain, fruit, or vegetables. Unsweetened, distilled, alcoholic drinks that have an alcohol content of at least 20% ABV are called spirits. For the most common distilled drinks, such as whiskey and vodka, the alcohol content is around 40%. The term hard liquor is used in North America to distinguish distilled drinks from undistilled ones (implicitly weaker). Vodka, gin, baijiu, tequila, whiskey, brandy, and soju are examples of distilled drinks. Distilling concentrates the alcohol and eliminates some of the congeners. Freeze distillation concentrates ethanol along with methanol and fusel alcohols (fermentation by-products partially removed by distillation) in applejack.

Fortified wine is wine, such as port or sherry, to which a distilled beverage (usually brandy) has been added. Fortified wine is distinguished from spirits made from wine in that spirits are produced by means of distillation, while fortified wine is simply wine that has had a spirit added to it. Many different styles of fortified wine have been developed, including port, sherry, madeira, marsala, commandaria, and the aromatized wine vermouth.

Rectified spirit

Rectified spirit, also called "neutral grain spirit", is alcohol which has been purified by means of "rectification" (i.e. repeated distillation). The term neutral refers to the spirit's lack of the flavor that would have been present if the mash ingredients had been distilled to a lower level of alcoholic purity. Rectified spirit also lacks any flavoring added to it after distillation (as is done, for example, with gin). Other kinds of spirits, such as whiskey, are distilled to a lower alcohol percentage to preserve the flavor of the mash. 

Rectified spirit is a clear, colorless, flammable liquid that may contain as much as 95% ABV. It is often used for medicinal purposes. It may be a grain spirit or it may be made from other plants. It is used in mixed drinks, liqueurs, and tinctures, and also as a household solvent.

Health effects

Results of the 2010 ISCD study ranking the levels of damage caused by drugs, in the opinion of drug-harm experts. When harm to self and others is summed, alcohol was the most harmful of all drugs considered, scoring 72%.
 
Alcohol has significant negative health effects, including increased risk of death and cancer. Negative effects are related to the amount consumed with no safe lower limit seen.

Short-term effects

Wine, beer, distilled spirits and other alcoholic drinks contain ethyl alcohol and alcohol consumption has short-term psychological and physiological effects on the user. Different concentrations of alcohol in the human body have different effects on a person. The effects of alcohol depend on the amount an individual has drunk, the percentage of alcohol in the wine, beer or spirits and the timespan that the consumption took place, the amount of food eaten and whether an individual has taken other prescription, over-the-counter or street drugs, among other factors. Alcohol in carbonated drinks is absorbed faster than alcohol in non-carbonated drinks.

Drinking enough to cause a blood alcohol concentration (BAC) of 0.03–0.12% typically causes an overall improvement in mood and possible euphoria, increased self-confidence and sociability, decreased anxiety, a flushed, red appearance in the face and impaired judgment and fine muscle coordination. A BAC of 0.09% to 0.25% causes lethargy, sedation, balance problems and blurred vision. A BAC from 0.18% to 0.30% causes profound confusion, impaired speech (e.g., slurred speech), staggering, dizziness and vomiting. A BAC from 0.25% to 0.40% causes stupor, unconsciousness, anterograde amnesia, vomiting (death may occur due to inhalation of vomit (pulmonary aspiration) while unconscious) and respiratory depression (potentially life-threatening). A BAC from 0.35% to 0.80% causes a coma (unconsciousness), life-threatening respiratory depression and possibly fatal alcohol poisoning. Alcohol is eliminated by enzymes in the liver at a rate of ca. 15 mg per dL of blood per hour (mg/dL/h). For a 100 kg man, this corresponds to ca. 15 mL per hour, which is the pure alcohol content of a typical 300 mL small beer bottle. The rate of elimination depends linearly on body weight and follows zero order kinetics, but can be doubled by repeated exposure (habitual drinking). 

Drinking while driving, operating aircraft, watercraft or heavy machinery increases the risk of an accident, and is often a separately defined felony punishable by jail, license suspension, fines or compulsory treatment.

Long-term effects

Both alcoholic and non-alcoholic red wine may boost heart health.
 
The main active ingredient of wine, beer and distilled spirits is alcohol. Drinking small quantities of alcohol (less than one drink in women and two in men per day) is associated with a decreased risk of heart disease, stroke, diabetes mellitus, and early death. Drinking more than this amount, however, increases the risk of heart disease, high blood pressure, atrial fibrillation, and stroke. The risk is greater in younger people due to binge drinking, which may result in violence or accidents. About 3.3 million deaths (5.9% of all global deaths) are believed to be due to alcohol each year. Alcoholism reduces a person's life expectancy by around ten years and alcohol use is the third leading cause of early death in the United States. Even moderate alcohol consumption increases cancer risk in individuals. No professional medical association recommends that people who are non-drinkers should start drinking wine. Another long-term effect of alcohol usage, when also used with tobacco products, is alcohol acting as a solvent, which allows harmful chemicals in tobacco to get inside the cells that line the digestive tract. Alcohol slows these cells' healing ability to repair the damage to their DNA caused by the harmful chemicals in tobacco. Alcohol contributes to cancer through this process.

While lower quality evidence suggests a cardioprotective effect, no controlled studies have been completed on the effect of alcohol on the risk of developing heart disease or stroke. Excessive consumption of alcohol can cause liver cirrhosis and alcoholism. The American Heart Association "cautions people NOT to start drinking ... if they do not already drink alcohol. Consult your doctor on the benefits and risks of consuming alcohol in moderation."

Alcoholic drinks are classified by the International Agency for Research on Cancer (IARC) as a Group 1 carcinogen (carcinogenic to humans). IARC classifies alcoholic drink consumption as a cause of female breast, colorectum, larynx, liver, esophagus, oral cavity, and pharynx cancers; and as a probable cause of pancreatic cancer.

Congeners

In the alcoholic drinks industry, congeners are substances produced during fermentation. These substances include small amounts of chemicals such as occasionally desired other alcohols, like propanol and 3-methyl-1-butanol, but also compounds that are never desired such as acetone, acetaldehyde and glycols. Congeners are responsible for most of the taste and aroma of distilled alcoholic drinks, and contribute to the taste of non-distilled drinks. It has been suggested that these substances contribute to the symptoms of a hangover. Tannins are congeners found in wine in the presence of phenolic compounds. Wine tannins add bitterness, have a drying sensation, taste herbaceous and are often described as astringent. Wine tannins adds balance, complexity, structure and makes a wine last longer, so they play an important role in the aging of wine.

Food energy

Alcoholic drinks are a source of food energy. The USDA uses a figure of 6.93 kilocalories (29.0 kJ) per gram of alcohol (5.47 kcal or 22.9 kJ per ml) for calculating food energy. In addition to alcohol, many alcoholic drinks contain carbohydrates. For example, in 12 US fl oz (355 ml) of 5% ABV beer, along with approximately 18 ml of alcohol (96 kilocalories or 400 kilojoules), there are usually 10–15 g of carbohydrates (about 40–60 kcal or 170–250 kJ). Excessive daily calorie intake may contribute to an increase in body weight and so-called "beer belly". In addition to the direct effect of its caloric content, alcohol is also known to potentiate the insulin response of the human body to glucose, which, in essence, "instructs" the body to convert consumed carbohydrates into fat and to suppress carbohydrate and fat oxidation. Ethanol is directly processed in the liver to acetyl CoA, the same intermediate product as in glucose metabolism. Because ethanol is mostly metabolized and consumed by the liver, chronic excessive use can lead to fatty liver. This leads to a chronic inflammation of the liver and eventually alcoholic liver disease.

Amount of use

The average number of people who drink as of 2016 was 39% for males and 25% for females (2.4 billion people in total). Females on average drink 0.7 drinks per day while males drink 1.7 drinks per day. The rates of drinking varies significantly in different areas of the world.

Reasons for use

Apéritifs and digestifs

An apéritif is any alcoholic beverage usually served before a meal to stimulate the appetite, while a digestif is any alcoholic beverage served after a meal for the stated purpose of improving digestion. Fortified wine, liqueurs, and dry champagne are common apéritifs. Because apéritifs are served before dining, they are usually dry rather than sweet. One example is Cinzano, a brand of vermouth. Digestifs include brandy, fortified wines and herb-infused spirits (Drambuie).

Flavoring

Reduction of red wine for a sauce by cooking it on a stovetop. It is called a reduction because the heat boils off some of the water and most of the more volatile alcohol, leaving a more concentrated, wine-flavored sauce.
 
Pure ethanol tastes bitter to humans; some people also describe it as sweet. However, ethanol is also a moderately good solvent for many fatty substances and essential oils. This facilitates the use of flavoring and coloring compounds in alcoholic drinks as a taste mask, especially in distilled drinks. Some flavors may be naturally present in the beverage's raw material. Beer and wine may also be flavored before fermentation, and spirits may be flavored before, during, or after distillation. Sometimes flavor is obtained by allowing the beverage to stand for months or years in oak barrels, usually made of American or French oak. A few brands of spirits may also have fruit or herbs inserted into the bottle at the time of bottling. 

Wine is important in cuisine not just for its value as an accompanying beverage, but as a flavor agent, primarily in stocks and braising, since its acidity lends balance to rich savory or sweet dishes. Wine sauce is an example of a culinary sauce that uses wine as a primary ingredient. Natural wines may exhibit a broad range of alcohol content, from below 9% to above 16% ABV, with most wines being in the 12.5–14.5% range. Fortified wines (usually with brandy) may contain 20% alcohol or more.

Alcohol measurement

Alcohol concentration

Typical ABV ranges
Beers typically 5% (range is from 3–15%)
Wines typically 13.5% (range is from 8%–17%)
Fortified wines 15–22%
Spirits typically 30%-40% (range is from 15% to, in some rare cases, up to 98%)
Fruit juices < 0.1%
Cider, wine coolers 4%–8%
The concentration of alcohol in a beverage is usually stated as the percentage of alcohol by volume  (ABV, the number of milliliters (ml) of pure ethanol in 100 ml of beverage) or as proof. In the United States, proof is twice the percentage of alcohol by volume at 60 degrees Fahrenheit (e.g. 80 proof = 40% ABV). Degrees proof were formerly used in the United Kingdom, where 100 degrees proof was equivalent to 57.1% ABV. Historically, this was the most dilute spirit that would sustain the combustion of gunpowder

Ordinary distillation cannot produce alcohol of more than 95.6% by weight, which is about 97.2% ABV (194.4 proof) because at that point alcohol is an azeotrope with water. A spirit which contains a very high level of alcohol and does not contain any added flavoring is commonly called a neutral spirit. Generally, any distilled alcoholic beverage of 170 US proof or higher is considered to be a neutral spirit.

Most yeasts cannot reproduce when the concentration of alcohol is higher than about 18%, so that is the practical limit for the strength of fermented drinks such as wine, beer, and sake. However, some strains of yeast have been developed that can reproduce in solutions of up to 25% ABV.

Serving measures

Shot sizes

Shot sizes vary significantly from country to country. In the United Kingdom, serving size in licensed premises is regulated under the Weights and Measures Act (1985). A single serving size of spirits (gin, whisky, rum, and vodka) are sold in 25 ml or 35 ml quantities or multiples thereof. Beer is typically served in pints (568 ml), but is also served in half-pints or third-pints. In Israel, a single serving size of spirits is about twice as much, 50 or 60 mL. 

The shape of a glass can have a significant effect on how much one pours. A Cornell University study of students and bartenders' pouring showed both groups pour more into short, wide glasses than into tall, slender glasses. Aiming to pour one shot of alcohol (1.5 ounces or 44.3 ml), students on average poured 45.5 ml and 59.6 ml (30% more) respectively into the tall and short glasses. The bartenders scored similarly, on average pouring 20.5% more into the short glasses. More experienced bartenders were more accurate, pouring 10.3% less alcohol than less experienced bartenders. Practice reduced the tendency of both groups to over pour for tall, slender glasses but not for short, wide glasses. These misperceptions are attributed to two perceptual biases: (1) Estimating that tall, slender glasses have more volume than shorter, wider glasses; and (2) Over focusing on the height of the liquid and disregarding the width.

Standard drinks

A "standard drink" of hard liquor does not necessarily reflect a typical serving size, such as seen here
 
A standard drink is a notional drink that contains a specified amount of pure alcohol. The standard drink is used in many countries to quantify alcohol intake. It is usually expressed as a measure of beer, wine, or spirits. One standard drink always contains the same amount of alcohol regardless of serving size or the type of alcoholic beverage. The standard drink varies significantly from country to country. For example, it is 7.62 ml (6 grams) of alcohol in Austria, but in Japan it is 25 ml (19.75 grams).
  • In the United Kingdom, there is a system of units of alcohol which serves as a guideline for alcohol consumption. A single unit of alcohol is defined as 10 ml. The number of units present in a typical drink is sometimes printed on bottles. The system is intended as an aid to people who are regulating the amount of alcohol they drink; it is not used to determine serving sizes.
  • In the United States, the standard drink contains 0.6 US fluid ounces (18 ml) of alcohol. This is approximately the amount of alcohol in a 12-US-fluid-ounce (350 ml) glass of beer, a 5-US-fluid-ounce (150 ml) glass of wine, or a 1.5-US-fluid-ounce (44 ml) glass of a 40% ABV (80 US proof) spirit.

Laws

Alcohol laws regulate the manufacture, packaging, labeling, distribution, sale, consumption, blood alcohol content of motor vehicle drivers, open containers, and transportation of alcoholic drinks. Such laws generally seek to reduce the adverse health and social impacts of alcohol consumption. In particular, alcohol laws set the legal drinking age, which usually varies between 16 and 25 years, sometimes depending upon the type of drink (e.g., beer vs. hard liquor). Some countries do not have a legal drinking or purchasing age, but most countries set the minimum age at 18 years. Such laws may take the form of permitting distribution only to licensed stores, monopoly stores, or pubs and they are often combined with taxation, which serves to reduce the demand for alcohol (by raising its price) and it is a form of revenue for governments. These laws also often limit the hours or days (e.g., "blue laws") on which alcohol may be sold or served, as can also be seen in the "last call" ritual in US and Canadian bars, where bartenders and servers ask patrons to place their last orders for alcohol, due to serving hour cutoff laws. In some countries, alcohol cannot be sold to a person who is already intoxicated. Alcohol laws in many countries prohibit drunk driving.

In some jurisdictions, alcoholic drinks are totally prohibited for reasons of religion (e.g., Islamic countries with sharia law) or for reasons of local option, public health, and morals (e.g., Prohibition in the United States from 1920 to 1933). In jurisdictions which enforce sharia law, the consumption of alcoholic drinks is an illegal offense, although such laws may exempt non-Muslims.

History

Members of a German Student Corps (Duchy of Brunswick) shown drinking in a picture from 1837.
  • 10,000–5,000 BC: Discovery of late Stone Age jugs suggests that intentionally fermented drinks existed at least as early as the Neolithic period.
  • 7000–5600 BC: Examination and analysis of ancient pottery jars from the neolithic village of Jiahu in the Henan province of northern China revealed residue left behind by the alcoholic drinks they had once contained. According to a study published in the Proceedings of the National Academy of Sciences, chemical analysis of the residue confirmed that a fermented drink made of grape and hawthorn fruit wine, honey mead and rice beer was being produced in 7000–5600 BC (McGovern et al., 2005; McGovern 2009). The results of this analysis were published in December 2004.
  • 9th century AD: The medieval Arabs used the distillation process extensively, and applied it to the distillation of alcohol. The Arab chemist Al-Kindi unambiguously described the distillation of wine in the 9th century.
  • 12th century: The process of distillation spread from the Middle East to Italy, where distilled alcoholic drinks were recorded in the mid-12th century. In China, archaeological evidence indicates that the true distillation of alcohol began during the 12th century Jin or Southern Song dynasties. A still has been found at an archaeological site in Qinglong, Hebei, dating to the 12th century.
  • 14th century: In India, the true distillation of alcohol was introduced from the Middle East, and was in wide use in the Delhi Sultanate by the 14th century. By the early 14th century, distilled alcoholic drinks had spread throughout the European continent.

Introduction to entropy

From Wikipedia, the free encyclopedia https://en.wikipedia.org/wiki/Introduct...