ALCOHOL

Ethyl Alcohol (also called Grain Alcohol, Root Alcohol, Spirits of Wine, etc., according to the source): occurs as the result of the fermentation—i. e.. the effect of the growth of yeast cells, either wild or cultivated (see Yeasr)—of liquid containing a moderate amount of any one of several forms of “sugar.” The sugary element is the result of the conversion of starch, either by natural growth in grapes, sugar beets, etc., or by the action of malt diastase, etc., on the starch of grains (see WHISKY). potatoes, etc. The alcohol is extracted from the fermented liquid by the proce of Distillation (which see). Ro Pure alcohol is transparent and colorle , agreeable in odor, of strong and pungent taste and highly volatile and inflammable, burning with a pale blue or smokele flame. If thoroughly refined, the product is identical—both by chemical analysis and in appearance, flavor, etc.—no matter what the source of the original starch. Brandy and Whisky generally contain about one-half alcohol in volume. “Proof spirit” contains approximately half in weight but somewhat more by volume. In addition to its use in spirituous liquors, alcohol is employed in an almost infinite variety of ways—in the arts, in the electrical world, in the manufacture of artificial silk, leather, etc., by perfumers, chemists, extract makers, anatomists, naturalists, ete. As Denatwred Alcohol (see following), its scope has been greatly widened within the last few years. [s. 18]