2. The fluid essence or pure spirit obtained by distillation. [Obs.] Boyle.
3. Pure spirit of wine; pure or highly rectified spirit (called also ethyl alcohol); the spirituous or intoxicating element of fermented or distilled liquors, or more loosely a liquid containing it in considerable quantity. It is extracted by simple distillation from various vegetable juices and infusions of a saccharine nature, which have undergone vinous fermentation.
Note: As used in the U. S. "Pharmacopoeia, alcohol contains 91 per cent by weight of ethyl alcohol and 9 per cent of water; and diluted alcohol (proof spirit) contains 45.5 per cent by weight of ethyl alcohol and 54.5 per cent of water.
4. (Organic Chem.)
Defn: A class of compounds analogous to vinic alcohol in constitution. Chemically speaking, they are hydroxides of certain organic radicals; as, the radical ethyl forms common or ethyl alcohol (C2H5OH); methyl forms methyl alcohol (CH3.OH) or wood spirit; amyl forms amyl alcohol (C5H11.OH) or fusel oil, etc.
ALCOHOLATE
Al"co*hol*ate, n. Etym: [Cf. F. alcolaie.] (Chem.)
Defn: A crystallizable compound of a salt with alcohol, in which the latter plays a part analogous to that of water of crystallization. Graham.
ALCOHOLATURE
Al`co*hol"a*ture, n. Etym: [Cf. F. alcoolature.] (Med.)
Defn: An alcoholic tincture prepared with fresh plants. New Eng.
Dict.
ALCOHOLIC
Al`co*hol"ic, a. Etym: [Cf. F. alcolique.]