ethyl alcohol 名詞
 Al·co·hol n.
 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.
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 ethyl alcohol
      n 1: the intoxicating agent in fermented and distilled liquors;
           used pure or denatured as a solvent or in medicines and
           colognes and cleaning solutions and rocket fuel;
           proposed as a renewable clean-burning additive to
           gasoline [syn: ethanol, fermentation alcohol, grain
           alcohol]
      2: nonflavored alcohol of 95 percent or 190 proof used for
         blending with straight whiskies and in making gin and
         liqueurs [syn: neutral spirits]