al·co·hol /ˈælkəˌhɔl/ 名詞
1. An impalpable powder. [Obs.]
2. The fluid essence or pure spirit obtained by distillation. [Obs.]
3. Pure spirit of wine; pure or highly rectified spirit (called also ethyl alcohol or ethanol, CH3.CH2.OH); the spirituous or intoxicating element of fermented or distilled liquors, or more loosely a liquid containing it in considerable quantity. It is extracted by simple distillation from various vegetable juices and infusions of a saccharine nature, which have undergone vinous fermentation.
Note: [The ferementation is usually carried out by addition of brewer's yeast, Saccharomyces cerevisiae to an aqueous solution containing carbohydrates.]
Note: ☞ As used in the U. S. “Pharmacopœia,” alcohol contains 91 per cent by weight of ethyl alcohol and 9 per cent of water; and diluted alcohol (proof spirit) contains 45.5 per cent by weight of ethyl alcohol and 54.5 per cent of water.
4. Organic Chem. A class of compounds analogous to vinic alcohol in constitution. Chemically speaking, they are hydroxides of certain organic radicals; as, the radical ethyl forms common or ethyl alcohol (C2H5.OH); methyl forms methyl alcohol (CH3.OH) or wood alcohol; amyl forms amyl alcohol (C5H11.OH) or fusel oil, etc.
n 1: a liquor or brew containing alcohol as the active agent;
"alcohol (or drink) ruined him" [syn: alcoholic
beverage, intoxicant, inebriant]
2: any of a series of volatile hydroxyl compounds that are made
from hydrocarbons by distillation