396 Our Surroundings 



cent solution the number developing lessened to 992 and with 

 a 5 per cent solution only 69 cells developed. The lessening 

 number must have been due to the action of the alcohol on the 

 protoplasm of the yeast. 



Experiments made with grain solutions containing yeast cells 

 and alcohol also clearly show the effects of alcohol on cell life. 

 It is an established fact that when the alcohol present in the solu- 

 tion reaches 13 per cent, the growth and multiplication of the cells 

 cease, due to its presence. The alcohol evidently kills the proto- 

 plasm of the cells. More experiments as to the effect of alcohol on 

 protoplasm might be referred to, but they all indicate that alco- 

 hol retards or stops cell development. 



Some Other Facts About Alcohol. The use of alcohol as 

 a hardening and preserving agent is well known. If a piece of 

 underdone meat or uncooked white of egg be placed in a mixture 

 of equal parts of alcohol and water, the composition of ordinary 

 brandy, hardening gradually occurs because alcohol absorbs the 

 water from tissues. 



It may be said that small amounts of any poison may be 

 taken into the system with no bad results, and therefore that 

 it can hardly be possible that the small amount of alcohol con- 

 tained in beer can be injurious. If taken only occasionally this 

 may be true. But if taken regularly it is not the case, since 

 the effect of alcohol, like all poisons, is cumulative, and ultimately 

 will prove injurious to cell life. 



The great affinity, or liking, of alcohol for oxygen should be 

 referred to. It is probably true that alcohol, once in the circula- 

 tion, deprives the cells of oxygen intended to combine with food 

 substances for the production of energy needed by the body. 

 It also deprives them of the oxygen needed to oxidize poisons 

 that accumulate, the excretion of which is absolutely necessary for 

 good health. 



Always keeping in mind the ability of alcohol to paralyze the 

 actions of the white and the red blood corpuscles, to absorb 

 moisture from the tissues of the body, and to take up oxygen 

 needed for oxidation of food and of poisons that accumulate in 

 the cells, you may be able better to understand the detrimental 



