2 1 o Physiology. 



other liquids, which boil at a higher temperature. By dis- 

 tilling wine a large part of the water is left behind, and 

 brandy is the result. Whisky is made by distilling the 

 fermented grains, especially rye and corn, while rum is 

 manufactured by the distillation of fermented molasses. 

 Most of the distilled liquors contain from 40 to 50 per cent 

 of alcohol. By repeated distillation and rectification pure 

 alcohol is obtained. Pure alcohol is not largely used, the 

 ordinary commercial alcohol being about 91 per cent alcohol. 



Physical Properties of Alcohol. Alcohol is a clear liquid 

 of .79 specific gravity. It boils at I73F., and does not 

 freeze, hence it is often used in thermometers. Alcohol 

 dissolves gums and resins, and many substances which are 

 insoluble in water. 



Chemical Properties of Alcohol. Alcohol is composed 

 of carbon, hydrogen, and oxygen. In composition the 

 alcohols (for there are many kinds of alcohol) resemble 

 fats. In both there is only a small proportion of oxygen 

 to the amount of carbon and hydrogen. For this reason 

 both burn with great readiness and produce great heat. 

 Alcohol burns with a nearly colorless but very hot flame, 

 and does not produce soot ; hence the alcohol flame is very 

 useful in delicate work, such as watch-making, etc. 



Physiological Effects of a Moderate Dose of Alcohol. 



A moderate dose of diluted alcohol or ordinary alcoholic 

 drink usually has about the following effects, especially 

 upon those not accustomed to its use. First, a dilation of 

 the blood tubes of the face and of the mucous lining of the 

 stomach ; nervous excitement shown by restlessness and 

 talkativeness ; followed by more or less dullness or drowsi- 

 ness, usually followed by a depressed feeling on the next 

 day. 



