WHAT YOU SHOULD K

NOW
Ethanol and Carbon Dioxide
Natural excreta of a yeast - consuming - ferme
nting sugar.

Sugar is in fruit, grains, sap, nectar, in all plant

s.
YEAST
Single - cell, living fungi. And that fermentation
is their act of survival.
Considered ubiquitous.
 As alcohol is a toxin, fermentation is self - limit
ing. Once alcohol concentration reaches about
14%, or the sugar runs out, the multiplying yea
sts die and fermentation ends.
DISTILLATION
A stronger drink requires distillation.
Distillation is a chemical process where a mixt
ure made of 2 or more liquids, called "compon
ents", with different boiling points can be sepa
rated from each other.
- the mixture is heated until one of the compon
ents boils or turns to vapor.
History of Distillation
- so far as is documented, alcohol was first distil
led in the middle aged, at a medical school in S
alerno, Italy.

- considered as important medicine, wine was b

oiled and the vapors then cooled and condense
d to more powerfully concentrated drug.
- a Spanish scholar gave this ragged brandy a na
me, aqua vitae.

- distilled alcohol evolved in Russia as vodka.

Holland - jenever
French - genievre
British - gin
Irish Galactic Tongue - uise baetha or whisky
Dangers of Alcohol

" Alcohol is the most dangerous drug known to

mankind" - Dr. Mark S. Gold
 Alcohol is considered as a drug because it's main
ingredient is ethanol, which acts as a central nerv
ous system depressant, just like a sleeping pill.

In high enough doses, it's also an anesthetic. At l

ower doses, it acts as a behavioural stimulant for
complex reasons.

How impaired one becomes from the depressant

effects of alcohol is directly related to a person's
age, sex, prior experience, and level of tolerance.