ALCOHOL 283 



Champagne contains about 10 per cent, of absolute al- 

 cohol and carbonic acid gas, which acts as a local sedative 

 upon the stomach. Ale, stout and beers contain from 4 to 

 S per cent, of alcohol, together with bitters and malt extracts. 

 Cider contains 5 to 9 per cent, of absolute alcohol. Imported 

 Sherry (vinum exericum, B. P.), 15 to 20 per cent, of 

 absolute alcohol. Alcohol is the solvent most commonly 

 employed in pharmacy, dissolving alkaloids, resins, volatile 

 oils, balsams, oleo-resins, tannin, sugar, some fats and fixed 

 oils. 



Action External. — When applied in dilution to mucous 

 membranes raw surfaces or wounds, alcohol is a stimu- 

 lant and local anesthetic ; while in concentration, it is irri- 

 tant and even caustic, coagulating mucus and albumin. If 

 alcohol is allowed to evaJDorate from the unbroken skin, 

 cooling of the surface and contraction of the superficial 

 blood vessels ensue, with diminished secretions bf sweat; 

 but when alcohol is rubbed into the skin, it is absorbed, . 

 takes up water, hardens the integument and causes temporary 

 vascular dilatation. Alcoholic aqueous dilutions containing 

 60 to 70 per cent, of absolute alcohol are among the most 

 valuable skin disinfectants. Absolute alcohol, or the 

 undiluted commercial alcohol, have no germicidal action 

 on dry bacteria, and alcohol in less than 40 per cent, strength 

 is too weak. Alcohol is equal in germicidal action to 3 per 

 cent, carbolic acid solution. 



Action Internal.^Aleohol acts locally upon the mucous 

 membrane of the alimentary canal, as described above, and 

 if swallowed in concentration it produces congestion and 

 white patches in the mouth by coagulating albumin upon 

 the mucous membrane. The secretion of saliva is increased. 

 In small doses the more powerful alcoholic liquors, as whis- 

 key and brandy, aid digestion by stimulating locally the 

 gastric circulation, secretion, movement and appetite. 



Alcohol, except in great dilution, tends to inhibit the 

 action of the digestive ferments — gastric and pancreatic — - 

 and in so far antagonizes its beneficial influence on gastric 

 digestion just noted. So, while often aiding digestion, al- 

 cohol may fail on this account in some cases. 



In large amounts, alcohol destroys the action of the 

 peptic and pancreatic ferment, causes inflammation of the 



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