What is Ethyl Alcohol?

Ethyl alcohol is made by fermentation, a process in which yeast fungus feeds on starches and/or sugars in various grains (such as barley, rice, or hops) or fruits (such as apricots and grapes) and releases alcohol along with carbon dioxide (CO2).

Ethyl alcohol is depressant drug and not a stimulant as perceived by many people. Perhaps this fact helps explain why so many people exhibit alcoholism and depression at the same time. As a side note, when an individual manifests both alcoholism and depression, it is important for him or her to get medical treatment for both medical conditions.

The amount of alcohol in drinks differs greatly depending on the type of drink that is ingested. For instance, whereas wine and beer usually have an alcohol content somewhere between 5% and 15%, hard liquor, conversely, frequently has an alcohol content of 40% and can go as high as 90% or 95%.

From the least expensive beer to the most expensive after dinner wine or liqueur, all alcoholic beverages are made from the same fermentation process. The different colors, tastes, flavors, and strengths, nonetheless, come from the variety of fruits and vegetables that are utilized as well as from the diluting substances, by-products, and additives used in the fermentation process.

When a person drinks an alcoholic beverage, approximately 80 percent of the alcohol is absorbed in the small intestines as compared to the 20 percent that is absorbed in the stomach. The amount of alcohol, whether the stomach is empty or full, and the type of drink determine the speed at which the alcohol is absorbed.

After the alcohol is absorbed into the tissues, it affects a person's body and his or her mind. In addition, it commonly takes roughly 20 minutes after having an alcoholic drink for an individual's blood alcohol concentration (BAC) level to rise. After the alcohol is fully absorbed by the stomach and by the small intestines, it leaves the body in three ways: via the kidneys, the liver, and via the lungs.