Alcohol Content

There are different formulations for denaturing ethyl alcohol. One such formulation adds isopropyl alcohol, methyl ethyl ketone and denatonium benzoate to the ethyl alcohol to make it unpalatable.

martini has the highest sugar content

theres no alcohol...it's swamp water....but the effects are more potent than alcohol

A breathalyzer uses any of the established mechanisms (paper catch or a infrared beam) developed to measure the amount of ethanol in a drinker's breath and use that information to calculate a reasonably-accurate BAC (blood alcohol content).

They are used to provide a reasonable measure of the level of intoxication and may be used by law enforcement to catch people that may be committing DUI/DWI (driving under intoxication/driving while intoxicated)

However, in certain jurisdictions, breathalyzers manufactured for consumer use or for law enforcement may not necessarily be admissible in court.

In NY, the age restriction for renewability of personally owned term ins is age 80. Beyond that age, permanent insurance must be issued. Corporately owned ins. may be renewed to age 95.

All alcohols are inflammable. It is only if they are diluted that they are not.

you can find it at any pharmacy and it's called 소독용 에탄올 or so-dok-yong ae-ttan-ol

Hairy Hangover is 3 shots jagermeister, 1 shot cherry soda, 2 shots vanilla vodka, 1 tsp lemon juice, and splash of tabasco sauce. Tim McGee from NCIS came up with it while writing the sequel to his book "Deep Six."

Champagne. That's what makes it so bubbly.

The difference in alcohol volume between Wine and Spirits comes from the methods used to produce the two products.

Both start out as water and some form of sugar. In wine this is grape juice which is made up of water, glucose, fructose and numerous other compounds. For spirits it could be as simple as a wash ( water and cane sugar mixture ) or as complicated as a mash ( malted, roasted and ground up grains ). This mixture is then inoculated with yeast and allowed to ferment. This is where the differences begin.

The winemaker is after a specific product and will stop the ferment when he has the wine he wants. The result, depending on the amount of sugar in the original juice, could be a low alcohol, sweet wine or a high alcohol, dry wine.

The Distiller on the other hand is after as much alcohol as he can get. This starts with using a strain of yeast that is more tolerant of high alcohol levels so he can get as much of the sugar converted as possible. After the wash is fermented out it is transferred to a Still to remove the alcohol from the water. The alcohol is collected, processed then watered down to a strength more suitable for drinking.

Because of the differences in production processes you get Wine coming in at 9-14% ABV and spirits starting at 40% ABV

No. The type of alcohol that is served in restaurants and bars, and that are available in stores are ethyl alcohol (also called ethanol or drinking alcohol).

Drinking

Breath analyzers (Breathalyzer, Intoxilyzer, Alcosensor, Alcoscan and BAC Datamaster are common brand names) don't actually test blood alcohol concentration (BAC), which requires the analysis of a blood sample. Instead, they estimate BAC indirectly.

Different types of machine use different techniques and larger machines generally yield better estimates than do hand-held models. Therefore, some states don't permit data or "readings" from hand-held machines to be presented as evidence in court. South Dakota does not even permit evidence from any type or size breath tester but relies entirely on blood tests to ensure accuracy and protect the innocent.

Alcohol breath tester accuracy can be affected by many factors, including such things as ambient temperature; the subject's temperature; smoke; dirt; radio wave interference; acid reflux; lack of proper calibration; improper administration; having diabetes; and having inhaled fumes from paint, lacquer, gasoline, and many other products.

To anyone who is interested: I have just completed a research investigation into mouthwash, and it's inhibitory effect on bacteria. One of the findings was that the alcohol-free mouthwash actually repeatedly had a greater inhibition zone than the mouthwashes containing alcohol. This study is in no way conclusive, but I figured it was better than no answer :]

If you only drank 1.5 glass in the whole three months, I wouldn't worry about it. If you drink this every day, I would start to question the health of your baby a little more. Just keep it on the safe side, and don't drink at all during your pregnancy to avoid mental retardation in your baby. http://en.wikipedia.org/wiki/Fetal_alcohol_syndrome

Killians and Killians Red are both 4.9%

it can blind you

beer

It depends on the person, someone can, someone can't...

Alcohol, ethanol and his friend the BOOBOO dinosaur

It does, as it dehydrates you and doesn't help the tendon regenerate.

Glycerol

Various "nonalcoholic" beers (O'doul's being the most common in my experience) contain only trace amounts of alcohol (0.01 - 0.5% ABV).

As for the highest ABV beer, an intriguing competition has been going on lately in that category between Scottish brewery BrewDog and German brewery Schorschbrau. The most recent "world'sr strongest beer" from each brewery have been Brewdog's Sink the Bismark! at 41% ABV, which was topped shortly thereafter by Schorschbrau's Schorschbock 43% (at 43% ABV). It's worth noting that these beers are now in an ABV range HIGHER THAN FULL PROOF LIQUOR (40%).

Drunk driving, alcohol poisoning, death, brain damage, jail time

In the immediate effects, yes - alcohol does induce euphoria, then in larger doses it will cause lethargy (sluggish feeling), and so on.

The alcohol content can vary depending on the maker of the extract and can be as high as 83%, such as in McCormick lemon extract. Vanilla is the only extract that has a standard of identity, which establishes the legal criteria that must be met before a product can be labeled vanilla extract. This is not the case with other extracts. As a result, the term "pure extract" when used to describe flavors besides vanilla is open to interpretation.

Alcohol is used in most extracts because the taste and fragrance of many plants are contained in their essential oils, and those oils are easily extracted by distilling them and dissolving them in alcohol, which keeps the oil in suspension.