Tuesday, July 24, 2007

What is Alcohol?

In order to understand alcohol's effects on the body, it is helpful to understand the nature of alcohol as a chemical, so let's take a look... Here are several facts:
  • Alcohol is a clear liquid at room temperature.
  • Alcohol is less dense and evaporates at a lower temperature than water (this property allows it to be distilled -- by heating a water and alcohol mixture, the alcohol evaporates first).
  • Alcohol dissolves easily in water.
  • Alcohol is flammable (so flammable that it can be used as a fuel).

Alcohol can be made by four different methods:
  • Fermentation of fruit or grain mixtures
  • Distillation of fermented fruit or grain mixtures (Spirits such as whiskey, rum, vodka and gin are distilled.)
  • Chemical modification of fossil fuels such as oil, natural gas or coal (industrial alcohol)
  • Chemical combination of hydrogen with carbon monoxide (methanol or wood alcohol)

Ethyl Alcohol

The alcohol found in alcoholic beverages is ethyl alcohol (ethanol). The molecular structure of ethanol looks like this:
H
H3 C - C - O - H
H
In this structure, C is carbon, H is hydrogen, O is oxygen and the hyphens are the chemical bonds between the atoms. For purposes of clarity, the bonds between the three hydrogen atoms and the left carbon atom are not shown. The OH (O-H) group on the molecule is what gives it the specific chemical properties of an alcohol. For the remainder of this article, when we say "alcohol," we mean ethanol.

You will not find pure alcohol in most drinks; drinking pure alcohol can be deadly because it only takes a few ounces of pure alcohol to quickly raise the blood alcohol level into the danger zone. For various types of beverages, the ethanol concentration (by volume) is as follows:
  • Beer = 4 to 6 percent (average of about 4.5 percent)
  • Wine = 7 to 15 percent (average of about 11 percent)
  • Champagne = 8 to 14 percent (average of about 12 percent)
  • Distilled spirits (e.g . rum, gin, vodka, whiskey) = 40 to 95 percent
    • Most of the typical spirits purchased in liquor stores are 40 percent alcohol.
    • Some highly concentrated forms of rum and whisky (75 to 90 percent) can be purchased in liquor stores.
    • Some highly concentrated forms of whiskey (i.e. moonshine) can be made and/or purchased illegally.
  • How Alcohol Enters the Body

    When a person drinks an alcoholic beverage, about 20 percent of the alcohol is absorbed in the stomach and about 80 percent is absorbed in the small intestine. How fast the alcohol is absorbed depends upon several things:
    • The concentration of alcohol in the beverage - The greater the concentration, the faster the absorption.
    • The type of drink - Carbonated beverages tend to speed up the absorption of alcohol.
    • Whether the stomach is full or empty - food slows down alcohol absorption.
    After absorption, the alcohol enters the bloodstream and dissolves in the water of the blood. The blood carries the alcohol throughout the body. The alcohol from the blood then enters and dissolves in the water inside each tissue of the body (except fat tissue, as alcohol cannot dissolve in fat). Once inside the tissues, alcohol exerts its effects on the body. The observed effects depend directly on the blood alcohol concentration (BAC), which is related to the amount of alcohol consumed. The BAC can rise significantly within 20 minutes after having a drink.

Where will water not boil?





Water will boil anywhere, but it boils at different temperatures in different places. For example, it will boil at a lower temperatures up a mountain that at sea level.

The boiling point of water is the temperature at which its vapour pressure becomes equal to the outside atmospheric pressure.

As the atmospheric pressure is always changing so the boiling point of water will vary from day to day. Water boils at 100�Centigrade only when the atmospheric pressure outside is at the "standard" value.

At Quito in Ecuador, which is about 2,700 meters (or 8,800 feet) above sea level, water boils at 90'Centigrade.

People who explore in mountainous regions find a pressure cooker very useful. The time required to cook food can be greatly reduced if the boiling point of the water is raised. The pressure-cooker does this, since it is an aluminium container fitted with a sealing ring but with a loaded pin-valve which allows steam to escape. The valve can be set at varying pressure, enabling the food to be cooked at a temperature of about 120'Centigrade.

The CNG Saga

Okay, so everyone wants to save a bit of money. And why not? All you have to do is invest a few thousand rupees and Bob�s your uncle. Right? Indeed, but there area a few strings attached worth paying attention to.

The concept of fitting CNG kits in cars has gained countrywide acceptance with the main attraction being the savings that result. CNG simply stands for compressed natural gas. It really is no different from the gas we get in our industries or homes to burn for whatever purpose we wish to.

Compared to conventional liquid fuels, CNG has the advantage of being �greener�, that is, it is less polluting and damaging to the environment than either petrol or diesel. In fact, some researchers even claim it to be virtually non-toxic. This is the prime reason for its acceptance worldwide. However, in Pakistan it is preferred primarily for its cost savings.

Locally manufactured cars that run on petrol average between 7-14 kilometers per liter with the accepted average figure being 10kms per liter. With the cost of a liter of petrol crossing the Rs50 mark, it costs on an average Rs5 to drive one�s car for every kilometer. Comparing this with CNG, filling a tank of CNG costs approximately Rs250. Any car with reasonable fuel efficiency will travel 120kms before the tank gets empty. Hence, the cost to drive one�s car for a kilometer on CNG is about Rs2 (60 per cent less than petrol).

For an average run of 15,000kms for a car, the owner will save almost Rs45,000 per year on his/her fuel bill. Considering that the kit itself costs Rs30,000, this saving is substantial and attractive by any standard.

But have we ever wondered whey we don�t see westerners driving their cars on CNG? After all, Americans for instance drive their cars more and for longer distances than any other nation in the world.

It is true that CNG has its pros and cons and leaves the car owner smiling at the end of the day. But it has its own share of cons, which make this fuel unattractive to drivers worldwide, particularly in those regions where liquid fuels are cheap, such as in the Middle East or the US.

To begin with, any driver who is used to liquid fuel will testify that gas does not provide the same driving pleasure as liquid fuels. This is because petrol and diesel are denser and are more packed with energy. Thus, an engine designed for liquid fuels will not be able to generate the same amount of power when running on gas as it would when running on liquid fuel. This causes the engine to run faster to meet the car�s energy requirements, resulting in higher wear for the engine per kilometre of travel and shorter engine life.

Furthermore, a car running on CNG travels for significantly less distance between refueling than a car running on petrol, since there is a limit to how big the storage for gas can be made. It results in more frequent refueling stops and in places where CNG filling stations are in short supply the queues to get one�s car refueled can be painfully long.

CNG tanks are heavy and carrying them in one�s boot all the time exerts a concentrated load on the rear suspension of the car. Small cars and hatchbacks fitted with CNG are known to have perpetual suspension problems, often resulting in higher maintenance of the car. Since the boot of the car is occupied by the tank, there is often no or very little space for luggage left in the car.

Transporting gas, due to its light nature, can be expensive and sometimes even unfeasible. Hence, as one travels away from urban centers, availability of gas becomes limited. An owner of a CNG station will also tell you that setting up a CNG station is more expensive than a petrol station.

And finally, there is the most important issue of safety. CNG tanks are pressurized vessels, filled with highly inflammable gas, which can leak even from the smallest of cavities. Naked flames, such as those from cigarette lighters can cause havoc for passengers. Furthermore, any impact with the tank, such as those from accidents, can cause the tank to leak or even explode.

No matter how good the material and fabricator of the tank are there will be some inherent cracks in the tank, which are too small to see. By continuously filling and emptying the tank, these cracks widen, making them more susceptible to leakage and explosion. In application where pressure vessels are used, such as oxygen tanks for deep sea divers, the tanks are periodically inspected to ensure that there are no cracks large enough to be life-threatening. Since most of the CNG tanks in Pakistan are less than five years old, this problem has not been encountered so far. However, as the tanks age, the cracks will begin to widen and accidents will become inevitable.

To avoid mishaps in the future, every vehicle fitted with a CNG tank should be subjected to annual or bi-annual check-up. Also, a certificate should be issued for the vehicle certifying that the vehicle is road-worthy. The scheme, however, can only be implemented if the government takes interest in it.

Why do oil and water not mix?

Oil and water do not mix because the molecules (tiny particles) of which they are composed are so different. The molecules in oil are much bigger and contain many more atoms than those of water.

When different liquids mix, it is because they have similar types of molecules which readily link up with each other, like milk and water. In the case of oil and water the groups of molecules prefer to stay apart.

The patches of oil floating on top of the water are usually circular because of another characteristic of molecules, which produces what scientists term surface tension. This is a cohesive force caused by the attraction of the molecules to each other. They cling so tightly that they produce a surface layer which acts like an elastic skin or the rubber envelope of a balloon. The molecules are trying to pull the liquid into as small a space as possible. As well as producing a circular shape, this tension makes the surface area of each oil patch as small as possible.

Where does candle wax go when a candle burns?

Nowhere-it simply changes into other substances. That is what burning does to everything.

The moment you put a match to the wick, you start a change in the candle by turning the solid wax into a liquid. The liquid wax rises to the wick by an irresistible process called capillarity, the simplex example of which is the way blotting paper soaks up ink or water. Then the liquid wax changes into a gas which burns-a chemical reaction which releases energy in the form of light and heat.

The presence of the gas can be demonstrated by blowing out the candle and immediately holding a lighted match an inch or so above the wick. The inflammable vapour instantly catches fire, and the candle lights up again without the match having actually touched the wick.

Other changes are taking place while the candle burns. The wax is a complex chemical compound of carbon and hydrogen. The process of burning is simply the combination of the wax with the oxygen in the air. If you put a jar over the candle, it will quickly use up the oxygen and go out.

During the time the candle burns, the carbon joins with the oxygen in the air and makes carbon monoxide and carbon dioxide, and the hydrogen combines with the oxygen to produce water.

While all these changes in the substance of the candle are taking place, the candle, of course, is becoming shorter. But it is not "going" anywhere. Its materials are simply changing into other substances.

Whiskey


The Making of Malt Whiskey can be divided into five basic stages


Malting

Irish Whiskey differs from Scotch in the malting stage. In the making of Scotch whisky, malted barley is dried over peat fires. Thus allowing smoke from the peat to penetrate the barley, This is what gives scotch whiskies their distinctive smokey flavor. In the making of Irish Whiskey malted barley is dried in closed ovens. The barley never comes in contact with smoke, so the true malted barley flavor shines through with no smokiness.


Mashing

The process of grinding the grain into grist and then mixing it with water to produce wort are the same for Irish and Scotch Malt whiskeys



Fermentation
Once again the same basic process applies to both Irish and Scotch Whiskeys. Yeast is added to convert the liquids' sugars into alcohol



Distillation
During this stage the alcohol with a lower boiling point than water is steamed off. The shape of the still contributes to the final character of the finished product and in Ireland the stills are generally larger than Scottish ones.
Generally, Scotch whiskies are distilled only twice. Irish Whiskeys, however, are usually but not always triple distilled. Because each stage of distillation increases the purity and smoothness of the whiskey, This is what makes Irish Whiskey particularly pure and smooth.


Maturation
Once again the process of making Irish or Scotch is similar in that during the final stage of the process the whiskes is transferred intto casks to mature for the required number of years, three is the legal minimum, but some whiskeys are left for many years more.

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The Spelling of Whiskey Vs. Whisky
How should whisk(e)y be spelled ?
Whiskey, with an "e" is how the generic word is spelled when unconnected to a brand name. Most Irish and American distillers also use this spelling. Scottish and Canadian products are however spelled without the "e" as in whisky.
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Brandy


Brandy Basics

Intro: Brandy derives it's name from the Dutch word brandewijn meaning "burned wine" and is a liquor distilled from wine or other fermented fruit juices. Most brandy is 80 proof (40% alcohol)and has been enjoyed for centuries as a cocktail and cooking ingredient. This spirit is not the one to be choosen based solely on price because a low-quality brandy can ruin an otherwise great cocktail.

Production: While the process to make brandy varies between the varieties there are four basic steps needed. First the fruit is fermented into wine which is then distilled into alcohol. Once the distillation process is complete the aging process begins. This step is the key to differentiate both the quality and variety of the brandy as even the type of oak used in a cask can determine if the outcome is Cognac or Armagnac . The final step in brandy production is to blend the liquor to taste.

Cognac: One of the most familiar brandies from the Cognac region of France , Cognac is a grape-based spirit that must be made of 90% ugni blanc, folle blanche and/or colombard grapes. The wine produced from these grapes is high in acid and low in alcohol and gives Cognac its attractive flavor. Cognac is a popular base ingredient in many of the original cocktails.

Armagnac: Limousin and Troncais oak are used for the casks in which Armagnac is aged in the Gascony region of France and are essential to the spirit's strong flavor and distinguishes it from Cognac . Too strong for most cocktails, it is not recommended that Armagnac be used as a substitute for other brandy but would enhance a Alabazam or D'Artagnan cocktail.

Spanish Brandy: From the Andalusian region of Spain , Spanish brandy was originally developed for medicinal purposes. The most popular Spanish brandy today is Brandy de Jerez that uses the solera system of adding young spirits to older barrels while aging. These brandies tend to be sweeter than other grape varieties.

American Brandy: Most American brandy is produced on the West Coast from the grapes grown in the region. While less expensive brands tend to be overly sweet, there are many quality American varieties available. There are no regulations as to the grapes used in these brandies so the differences between brands can vary greatly. High-quality American brandy can be used in any cocktail that calls for brandy.

Flavored Brandy: Using wines or other fermented fruit juices of various fruits produces a number of flavored brandies, each with their own distinct taste. Apricot, cherry and peach brandies are popular for many cocktails like Golden Dawn and Zombie. Other flavored varieties include Ouzo, a Greek brandy with an anise base, Kirsch, a delicious cherry brandy, and Calvados, an apple specialty from Normandy .

Brandy Labels: Brandy has a rating system to describe its quality and condition, these indicators can usually be found near the brand name on the label.

  • A.C.- aged 2 years in wood.
  • V.S.- "Very Special" or 3-Star, aged at least 3 years in wood.
  • V.S.O.P.- "Very Superior Old Pale" or 5-Star, aged at least 5 years in wood.
  • X.O.- "Extra Old", Napoleon or Vieille Reserve, aged at least 6 years, Napoleon at least 4 years.
  • Vintage- Stored in the cask until the time it is bottled with the label showing the vintage date.
  • Hors D'age: These are too old to determine the age.

Health Benefits of a Christmas Brandy

Drinking a shot of smooth full-flavoured brandy this Christmas could actually benefit your health, Monash University researchers have found.

Dr Gordon Troup from the School of Physics said that, in moderation, brandy had been shown to have supplementary medicinal health benefits � and the better quality the brandy the greater the benefit.

The key to its benefit is antioxidants contained in the brandy that come mainly from copper during the distilling process, Dr Troup said.

He said a shot (30mls) of brandy would give the equivalent antioxidant potential to the daily recommended intake of vitamin C.

"The antioxidants only make up only a small percentage of substances found in brandy, but they are a very important part of the mix.

"So when you are enjoying a slice of brandy-infused fruit cake or a drink of good quality brandy over Christmas you can put your mind at rest that this amber liquid isn't too bad for you at all. In moderation, of course."

Red wine is famously known as an effective antioxidant so it stands to reason that brandy, technically a grape-based spirit, could offer similar benefits, Dr Troup said.

"We thought the antioxidants might disappear during the brandy distilling process but we have found this is not actually the case," he said.

The research, by Dr Troup and Dr Steve Langford from the School of Chemistry , follows a similar investigation of the properties of whiskey.

"We have found that shots of whiskey and brandy are very similar in terms of their antioxidant potential," Dr Troup said.