312 CONSIDERATION OF CARBON COMPOUNDS 



on animal substances. The solvent powers of alcohol are very exten- 

 sive, both for inorganic and organic substances ; of the latter it readily 

 dissolves essential oils, resins, alkaloids, and many other bodies, for 

 which reason it is used in the manufacture of the numerous official 

 tinctures, extracts, and fluid extracts. 



Alcohol taken internally in a dilute form has intoxicating proper- 

 ties ; pure alcohol acts poisonously ; it lowers the temperature of the 

 body from 0.5 to 2 C. (0.9 to 3.6 F.), although the sensation of 

 warmth is experienced. 



Analytical reactions for ethyl alcohol. 



1. Dissolve a small crystal of iodine in about 2 cc. of alcohol; 

 add to the cold solution potassium hydroxide until the brown color 

 of the solution disappears ; a yellow precipitate of iodoform, CHI 3 , 

 forms. Many other alcohols, aldehyde, acetone, etc., show the same 

 reaction. 



2. Add to about 1 c.c. of alcohol the same volume of sulphuric 

 acid ; heat to boiling and add gradually a little more alcohol : the 

 odor of ethyl ether will be noticed distinctly on further heating. 



3. Add to a mixture of equal volumes of alcohol and sulphuric 

 acid, a crystal (or strong solution) of sodium acetate : acetic ether is 

 formed and recognized by its odor. 



4. To about 2 c.c. of potassium dichromate solution add 0.5 c.c. of 

 sulphuric acid and 1 c c. of alcohol : upon heating gently the liquid 

 becomes green from the formation of chromic sulphate, while alde- 

 hyde is formed and may be recognized by its odor. 



Alcoholic liquors. Numerous substances containing sugar or starch (which 

 may be converted into sugar) are used in the manufacture of the various alco- 

 holic liquors, all of which contain more or less of ethyl alcohol, besides color- 

 ing matter, ethers, compound ethers, and many other substances. 



White and red wines are obtained by the fermentation of the grape-juice ; the 

 so-called light wines contain from 10 to 12, the strong wines, such as port and 

 sherry, from 19 to 25 per cent, of alcohol ; if the grapes contain much sugar, 

 only a portion of it is converted into alcohol, whilst another portion is left 

 undecomposed ; such wines are known as sweet wines. Effervescent wines, as 

 champagne, are bottled before the fermentation is complete ; the carbonic acid 

 is disengaged under pressure and retained in solution in the liquid. 



Beer is prepared by fermentation of germinated grain (generally barley) to 

 which much water and some hops have been added; the active principle of 

 hops is lupulin, which confers on the beer a pleasant, bitter flavor, and the 

 property of keeping without injury. Light beers have from 2 to 4, strong beers, 

 as porter or stout, from 4 to 6 per cent, of alcohol. 



