It depends on the spirit you have dunk. After a beer 3 hours are enough.
Fermented anything contains alcohol, so yes it will. But I don't think Coca-Cola will ferment for a long time because there are too many chemicals to prevent it.
it depends on how many milliliters of alcohol you consume divided by the average ratio of the alcohol content. The alcohol content is displayed on the back of the bottle.
As a blood alcohol concentration (by percentage) anywhere between 0.3-0.45 is considered increasingly lethal (with 0.45 being the lethal dose for most people) and 0.5 and above is certain to end life, a blood alcohol concentration of 2.29 would most likely have to be administered post-mortem as the subject would have been dead long before being capable of consuming enough alcohol to achieve this. Such a blood alcohol concentration is unlikely to be dangerous to the dead.
Blood alcohol concentration )(BAC) drops at the rate of .015 of BAC per hour.
Short answer: it stays longer than it would when a person is alive, but determining the amount and the source is difficult because of contamination and the fact that alcohol is a by-product of decomposition in most kinds of tissue. Accurate measurement of blood alcohol in cadavers is difficult, and gives widely varying results depending on cause of death, trauma, and other factors. If it is obtained from venous blood immediately after death, it is fairly accurate. In the case of cadavers, the preferred method is testing alcohol content of the vitreous humor (VH) in the eye. (Hey, you asked....) Although this seems to work well when gas chromatography analysis is used, a legally-accepted correlation between VH alcohol content and blood alcohol content v. time of death has yet to be established.
Every hour
week
NO
24 hours
The liver metabolizes alcohol at a rate of about 0.015 BAC per hour. Therefore, it can take several hours for alcohol to completely leave your system, depending on the amount consumed and individual factors such as metabolism and body weight.
Alcohol was first isolated by an Arabic chemist in the Middle Ages. However, people were drinking fermented beverages for their alcohol content long before anyone knew what it was.
Each unit of alcohol is estimated to be in the blood for one hour. This means one shot, one glass of wine or one beer.