Alcinous (al-sin′o-us), King of the Phæacians. See Ulysses.
Alcira (a˙l-thē′ra˙), a town of Spain, province of Valencia, on the Jucar, founded by the Carthaginians. Fruits, rice, &c., are grown. Pop. 22,050.
Alc′man, the chief lyric poet of Sparta, a Lydian by birth, flourished between 671 B.C. and 631, and wrote (in the Doric dialect) love songs, hymns, pæans, &c., of which only fragments remain.
Alcme′na. See Amphitryon.
Alco, a small variety of dog, with a small head and large pendulous ears, found wild in Mexico and Peru, and also domesticated.
Alcobaça (a˙l-kō-bä′sa˙), a small town of Portugal, 50 miles north of Lisbon, celebrated for a magnificent Cistercian monastery founded in 1148 by Don Alphonso I, and completed in 1222. It contains the tombs of Alphonso II, Alphonso III, Pedro I and his wife Ines de Castro.
Al′cohol, or Ethyl Alcohol, C2H6O, is a substance obtained by allowing the juice of the grape to undergo a change known as fermentation. It is only in modern times that alcohol has been isolated and its properties examined. Alcohol is now prepared in enormous quantities, both for industrial purposes and for the preparation of alcoholic beverages, from substances rich in sugar or in starch. Potatoes and maize form the main source of alcohol. These are treated with steam under pressure in specially-constructed tanks to extract starchy materials. The starch so liberated is then fermented by means of a substance diastase. This treatment transforms sugar into alcohol and carbonic acid gas. The solution is then filtered to remove all insoluble matter, proteids, &c., and from this solid residue, cattle-feeding cakes are made. This treatment yields a solution containing 9-10 per cent alcohol. The solution is fractionally distilled, using a special form of distilling column. The most volatile part of the distillate, first runnings, contains acetaldehyde, the second fraction contains the bulk of the alcohol and
some water, and the least volatile portion, last runnings, fusel oil and higher alcohols. By this means a liquid containing 80-95 per cent alcohol, rectified spirits, is obtained. For preparation of beverages, fusel oil must be carefully separated from alcohol, as fusel oil has an injurious effect physiologically. The removal of the last traces of water from alcohol is very troublesome. It is repeatedly distilled over quicklime or freshly-ignited potassium carbonate, giving an alcohol containing 98-99 per cent alcohol. The small quantity of water still contained is removed by leaving it in contact with metallic calcium. An alcohol containing more than 96 per cent alcohol is known as absolute. Pure alcohol is a colourless poisonous liquid boiling at 78° C., possessing a strong odour and a burning taste. It is inflammable and mixes with water in all proportions and has a specific gravity 0.80625 at 0° C. Very low temperatures convert it into a glassy solid, melting at -117° C., hence it may be used in thermometers for low-temperature measurements. Alcohol burns with a non-luminous flame and gives out great heat; it is used, therefore, in various types of lamps for heating purposes. It is also used as a fuel for motors and is a very valuable solvent for many substances such as resin, oils, colouring-matter, varnishes, and ethereal essences. The so-called 'solid alcohol' can be obtained by dissolving 30 to 40 parts of collodion in 100 parts of alcohol, a solid which separates and burns like alcohol, leaving no residue. Alcohol is the important constituent of all alcoholic beverages and it is due to its presence that wine, whisky, &c., have a stimulating and intoxicating effect on the nervous system. Beverages such as beer, wine, cider, &c., are prepared by direct fermentation of sugars obtained in fruit juices in the case of wine and cider and from barley in the case of beer. These contain varying amounts of alcohol, thus wine may contain from 8 to 10 per cent of alcohol, whilst beer contains 3 to 5 per cent. Whisky, brandy, &c., contain more alcohol, 50-70 per cent, and for the preparation of these the alcohol used must be distilled and purified after fermentation. The alcohol content of an aqueous solution may be deduced from a determination of the specific gravity of the solution or directly by the Alcoholometer. This gives percentage by volume. The amount of alcohol present in any alcoholic beverage cannot be obtained directly, but if ⅓ of the liquid be distilled and the distillate made up to the original volume, then the alcohol may be determined by the Alcoholometer. The name alcohol is applied generally in chemistry to a large group of substances, containing carbon, hydrogen, and oxygen, which have chemical properties analogous to those of ethyl alcohol.
Al′coholism, a morbid condition of the body (especially of the nervous system) brought on by the immoderate use of alcoholic liquors.
Alcoholom′eter, an instrument constructed on the principle of the hydrometer, to determine from the specific gravity of spirituous liquors the percentage of alcohol they contain, the scale marking directly the required proportion. If the liquor contain anything besides water and alcohol, previous distillation is necessary.