An impalpable powder
- any one of a number of volatile hydroxyl compounds being made of hydrocarbons by distillation
- a liquor or brew containing alcohol because the active broker
- An impalpable powder.
- The substance essence or pure character obtained by distillation.
- natural character of wine; pure or extremely rectified character (labeled as in addition ethyl alcohol); the spirituous or intoxicating part of fermented or distilled liquors, or even more loosely a fluid containing it in substantial quantity. It really is extracted by quick distillation from different veggie drinks and infusions of a saccharine nature, which have encountered vinous fermentation.
- A class of compounds analogous to vinic alcoholic beverages in constitution. Chemically speaking, these are typically hydroxides of particular natural radicals; because, the radical ethyl forms typical or ethyl alcohol (C2H5.OH); methyl forms methyl alcoholic beverages (CH3.OH) or wood spirit; amyl types amyl alcohol (C5H11.OH) or fusel oil, etc.
a natural substance formed when a hydroxyl team is substituted for a hydrogen atom in a hydrocarbon. The kind of liquor used in alcoholic beverages, ethanol, derives from fermenting sugar with yeast. After liquor is ingested, your body converts it to sugar-based gas. Alcohol acts as a central neurological system depressant, and it may be section of solutions utilized as preservatives, antiseptics, or medicines.
1540s (early 15c. as alcofol), "fine dust generated by sublimation," from Medieval Latin liquor "powdered ore of antimony," from Arabic al-kuhul "kohl," the good metallic dust regularly darken the eyelids, from kahala "to stain, decorate." The al- may be the Arabic definite article, "the." "Powdered cosmetic" ended up being the initial feeling in English; meaning broadened 1670s to "any sublimated material, the pure character of such a thing," including fluids. Modern-day feeling of "intoxicating ingredient in strong liquor" is initially recorded 1753, quick for alcoholic beverages of wine, that has been extended to "the intoxicating take into account fermented liquors." In organic biochemistry, the phrase ended up being extended 1850 on course of substances of the identical type as this.
the word accustomed reference a family of organic chemical substances that contains carbon, hydrogen and oxygen in virtually any type.
an earlier substance icon accustomed show alcohol.
- one of the alchemical signs accustomed suggest liquor.
- One of several alchemical signs familiar with suggest alcohol, in cases like this wine spirit or "eau de vie".
Hydrocarbon by-product containing an --OH group attached to a carbon atom not in an aromatic ring.
(letter.) An impalpable dust.
- (n.) The fluid essence or pure nature gotten by distillation.
- (letter.) natural nature of wine; pure or extremely rectified character (called also ethyl alcohol); the spirituous or intoxicating component of fermented or distilled liquors, or even more loosely a liquid containing it in substantial quantity. It's removed by quick distillation from various vegetable juices and infusions of a saccharine nature, which may have undergone vinous fermentation.
- (letter.) A class of substances analogous to vinic alcohol in constitution. Chemically speaking, they're hydroxides of particular natural radicals; as, the radical ethyl kinds common or ethyl alcohol (C2H5.OH); methyl forms methyl alcoholic beverages (CH3.OH) or wood-spirit; amyl types amyl alcohol (C5H11.OH) or fusel oil, etc.
Ethyl benzoate, C 6 H S 000C 2 H 5, is best prepared by boiling benzoic acid and alcohol with a small quantity of sulphuric acid for some hours (E.