486 CONSIDERATION OF CARBON COMPOUNDS. 



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, while 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. 



/Spirits differ from either wines or beers in so far as the latter are not dis- 

 tilled, and therefore contain also non-volatile organic and inorganic substances, 

 such as salts, etc., not found in the spirits, which are distilled liquids contain- 

 ing volatile compounds only. Moreover, the quantity of alcohol in spirits is 

 very much larger, and varies from 45 to 55 per cent. Of distilled spirits may 

 be mentioned : American whiskey, made from fermented rye or Indian corn ; 

 Irish whiskey, from potatoes ; Scotch whiskey, from barley ; brandy or cognac, by 

 distilling French wines ; rum, by fermenting and distilling molasses ; gin, from 

 various grains flavored with juniper berries. 



Amyl alcohol, C 5 H n OH. Theoretically eight amyl alcohols are possible, 

 and all are known. The common amyl alcohol is iso-butyl-carbinol, (CH 3 ) 2 .- 

 CH.CH 2 .CH 2 OH. It is frequently formed in small quantities during the fer- 

 mentation of corn, potatoes, and other substances. When the alcoholic liquors 

 are distilled, amyl alcohol passes over toward the end of the distillation, gener- 

 ally accompanied by propyl, butyl, and other alcohols, and by certain ethers 

 and compound ethers. A mixture of these substances is known as fusel oil, 

 and from this liquid amyl alcohol may be obtained in a pure state. It is an 

 oily, colorless liquid, having a peculiar odor and a burning, acrid taste ; it is 

 soluble in alcohol, but not in water. By oxidation of amyl alcohol valerianic 

 acid is obtained. 



Amylene hydrate, Ethyl-dimethyl-carbinol, (CH 3 } 2 .COff.C 2 H 5 , is an alcohol 

 isomeric with the above amyl alcohol, but yielding only acetic acid on oxida- 

 tion. It is a colorless liquid, having a pungent, ethereal odor, and a, boiling- 

 point of 100 C. (212 F.). It has been used as an hypnotic. 



Allyl alcohol, C 3 H 5 OH, is an unsaturated monatomic alcohol which can be 

 obtained from glycerin by several reactions. It is most readily obtained by 

 distilling a mixture of glycerin and oxalic acid between 220 and 230 C., 

 when allyl alcohol, CH 2 = CH CH 2 OH, passes over. When glycerin is 

 treated with iodide of phosphorus, allyl iodide, CH 2 = CH.CH 2 I, is obtained. 

 This reacts with silver hydroxide, forming silver iodide and allyl alcohol. 

 Allyl iodide is employed in the artificial preparation of oil of mustard, or allyl 

 iso-sulpho-cyanate, and oil of garlic, or allyl sulphide. These products are 

 found in nature and are salts of allyl alcohol. 



By oxidation with potassium permanganate allyl alcohol is reconverted into 

 glycerin. 



