Alcohol consumption and its effects
1.0 Introduction
This assignment is based on a study of alcohol metabolism and its impacts to human health. The assignment explains that how the body can dispose of alcohol and discern some of the factors that influence this process and influences of the process to the metabolism of food, hormones, and medications.
1.1 History of alcohol
The word “alcohol” appears in English as a term for a very fine powder in the 16th century. It was borrowed from French, which took it from medical Latin.
Ultimately the word is from the Arabic (al-kuḥl; "kohl, a powder used as an eye liner"). Al- is the Arabic definitive article, equivalent to “the” in English. The term “alcohol” was originally used for the very fine powder produced by the sublimation of the natural mineral stibnite to form antimony sulfide Sb2S3 (hence the essence or "spirit" of the substance), which was used as an antiseptic, eyeliner, and cosmetic.
The word's meaning became restricted to "spirit of wine" (the chemical known today as ethanol) in the 18th century and was extended to the class of substances so-called as "alcohols" in modern chemistry after 1850.
The first alcohol (today known as ethyl alcohol) was discovered by the tenth-century Persian alchemist al-Razi. The current Arabic name for alcohol (ethanol) is “al-ġawl” – properly meaning "spirit" or "demon" – with the sense "the thing that gives the wine its headiness" (in the Qur'an sura 37 verse 47). The term “ethanol” was invented 1838, modeled on the German word äthyl (Liebig), which is in turn based on Greek (“aither” ether and “hyle" stuff).
1.2 Properties of alcohol
Alcohols have an odor that is often described as “biting” and as “hanging” in the nasal passages. Ethanol has a slightly sweeter (or more fruit-like) odor than the other alcohols.
In general, the hydroxyl group makes the alcohol molecule polar. Those groups can form hydrogen bonds to one another and to other compounds (except in certain large molecules where the
This assignment is based on a study of alcohol metabolism and its impacts to human health. The assignment explains that how the body can dispose of alcohol and discern some of the factors that influence this process and influences of the process to the metabolism of food, hormones, and medications.
1.1 History of alcohol
The word “alcohol” appears in English as a term for a very fine powder in the 16th century. It was borrowed from French, which took it from medical Latin.
Ultimately the word is from the Arabic (al-kuḥl; "kohl, a powder used as an eye liner"). Al- is the Arabic definitive article, equivalent to “the” in English. The term “alcohol” was originally used for the very fine powder produced by the sublimation of the natural mineral stibnite to form antimony sulfide Sb2S3 (hence the essence or "spirit" of the substance), which was used as an antiseptic, eyeliner, and cosmetic.
The word's meaning became restricted to "spirit of wine" (the chemical known today as ethanol) in the 18th century and was extended to the class of substances so-called as "alcohols" in modern chemistry after 1850.
The first alcohol (today known as ethyl alcohol) was discovered by the tenth-century Persian alchemist al-Razi. The current Arabic name for alcohol (ethanol) is “al-ġawl” – properly meaning "spirit" or "demon" – with the sense "the thing that gives the wine its headiness" (in the Qur'an sura 37 verse 47). The term “ethanol” was invented 1838, modeled on the German word äthyl (Liebig), which is in turn based on Greek (“aither” ether and “hyle" stuff).
1.2 Properties of alcohol
Alcohols have an odor that is often described as “biting” and as “hanging” in the nasal passages. Ethanol has a slightly sweeter (or more fruit-like) odor than the other alcohols.
In general, the hydroxyl group makes the alcohol molecule polar. Those groups can form hydrogen bonds to one another and to other compounds (except in certain large molecules where the