48 APPLIED PHYSIOLOGY 



with flavorings, a drink is produced which an expert chemist can 

 scarcely distinguish from genuine liquor, and yet its evil effects are 

 notoriously greater. 



63. Temperance drinks. Strictly speaking, water is 

 the only temperance drink, for all kinds of flavored and 

 fermented drinks are designed only to please the taste and 

 not to fill a want of the body. The use of any except water- 

 is a form of intemperance, but those which contain alcohol 

 are especially harmful. 



Cider, root beer, and ginger ale, and other " homemade " 

 drinks which are "worked" or fermented, all contain 

 alcohol, and should be classed as strong drink. These 

 drinks are particularly bad, for their use may lead one to 

 indulge in stronger drinks. 



SUMMARY 



1. A sirupy solution of sugar will not become sour, but 



will " preserve " fruit from spoiling. 



2. Sugar in a weak solution becomes alcohol. 



3. The change is produced by the growth of microscopic 



plants called yeast. 



4. Sugar in weaker solution becomes vinegar. 



5. The change is produced by a collection of microscopic 



rodlike plants which form the "mother" of vinegar. 



6. Changing sugar to alcohol or vinegar is fermentation. 



7. Wine is made by fermenting fruit juice, and beer is 



made by fermenting a solution of sprouting grain. 



8. Distilled liquors are made by boiling fermented liquors 



and collecting the vapor. 



9. Alcohol prevents decay by killing the germs which 



produce rotting. 



IO. Alcohol takes water away from other substances and 

 then hardens and shrivels them. 



