ALCOHOL
Alcohol is derived directly from fruit sugar, and indirectly from starch. The grains, as wheat, rye, corn; and potatoes, supply starch most economically. The starch in these substances is converted into glucose by heating with very dilute sulphuric acid, or by fermentation with malt. Glucose is further acted upon by yeast containing the Torula cerevisiae, which converts 15 per cent of glucose into alcohol and carbonic dioxide. The weak alcohol resulting is subjected to repeated distillation until sufficiently pure and concentrated. In the natural fermentation of fruit sugar in grape juice, during the formation of wine, the amount of alcohol is self-limited to 15, rarely 20 per cent, since the ferment is killed by a larger amount of alcohol than this.
Derivation.—The official alcohol is derived from rectified spirits, by maceration, first with anhydrous potassium carbonate, then freshly fused calcium chloride, and finally by distillation.
Properties.—A liquid composed of about 92.3 per cent, by weight, or 94.9 per cent, by volume, of ethyl alcohol (C2H5OH) and about 7.7 per cent, by weight, of water (U. S. P.). A transparent, colorless, mobile and volatile liquid, of a characteristic rather agreeable odor and a burning taste. Specific gravity about .816 at 15.6° C. (60° F.). Miscible with water in all proportions and without any trace of cloudiness. Also miscible with ether chloroform. It is readily volatile at low temperature, and boils at 78° C. (172.4° F.). It is inflammable and burns with a blue flame.
Dose.—Horses and cattle, 1 to 3 oz.; sheep and pigs, 2 to 4 dr.; dogs, 1 to 2 dr. Diluted four to six times its bulk of water.