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MONICA ANGELIQUE RAMOS CARL JOSEPH ROSALES BS BIO 4-2

ALCOHOLIC BEVERAGES
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INTRODUCTION

prepared after alcoholic fermentation of sugars by yeast, contain varying amounts of ethyl alcohol (5-42%), and are consumed directly or after dilution in water alcohol refers to ethanol or ethyl alcohol thin, clear liquid with harsh burning taste and high volatility

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HISTORY

Based on history, alcohol is the first chemical invented by man that make differences to the conditions of our body and mind. literature displays an ambivalence toward intoxicating drinks, considering them both a blessing from God that brings joy and merriment and potentially dangerous beverages that can be sinfully abused.

Biblical

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BRIEF DESCRIPTION OF ALCOHOLIC BEVERAGES

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WINES
Wines

are made from a variety of fruits, such as grapes, peaches, plums or apricots. a longer fermentation process than beer and also a long aging process (months or years), resulting in an alcohol content of 9%16% ABV

involves

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Kingdom:Plantae Division:Magnoliophyta Class:Magnoliopsida Order:Vitales Family:Vitaceae Genus:Vitis Species:V. vinifera

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to the Mediterranean region,

Kingdom:Plantae (unranked):Angiosperms (unranked):Eudicots (unranked):Rosids Order:Rosales Family:Rosaceae Genus:Prunus Subgenus:Amygdalus

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Kingdom:Plantae (unranked):Angiosperms (unranked):Eudicots (unranked):Rosids Order:Rosales Family:Rosaceae Subfamily:Maloideae or Spiraeoideae

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Kingdom:Plantae (unranked):Angiosperms (unranked):Eudicots (unranked):Rosids Order:Rosales Family:Rosaceae Genus:Prunus Subgenus:Prunus

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BEER
Beer

is one of the world's oldest and most widely consumed alcoholic beverages, and the third most popular drink overall after water and tea. mix, called wort, is prepared by combining yeast and malted cereal, such as corn, rye, wheat or barely. of this liquid mix produces alcohol and carbon dioxide.

A liquid

Fermentation The

process of fermentation is stopped 9/3/12 before it is completed to limit the alcohol

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Kingdom:Plantae (unranked):Angiosperms (unranked):Monocotyledons (unranked):Commelinids Order:Poales Family:Poaceae Subfamily:Pooideae Genus:Zea Species:Z. mays

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Kingdom:Plantae (unranked):Angiosperms (unranked):Monocotyledons (unranked):Commelinids Order:Poales Family:Poaceae Subfamily:Pooideae Tribe:Triticeae Genus:Secale Species:S. cereale

grass grown extensively as a grain and as a forage crop of a number of species that grow wild in central and eastern Turkey, and

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Kingdom:Plantae (unranked):Angiosperms (unranked):Monocots (unranked):Commelinids Order:Poales Family:Poaceae Subfamily:Pooideae Tribe:Triticeae Genus:Triticum L.

cereal grain, originally from the Levant region of the Near East and Ethiopian Highlands, but now cultivated worldwide

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Kingdom:Plantae (unranked):Angiosperms (unranked):Monocots (unranked):Commelinids Order:Poales Family:Poaceae Subfamily:Pooideae Tribe:Triticeae

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GIN
spirit

which derives its predominant flavour from juniper berries (Juniperus communis). is a combination of alcohol, water and various flavours. does not improve with age, so it is not stored in wooden casks.

It

Gin

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WHISKY

made by distilling the fermented juice of cereal grains such as corn, rye or barley.

Scotch The

whisky was originally made in Scotland. word "Scotch" has become almost synonymous with whisky of good quality.

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RUM
distilled

beverage made from fermented molasses or sugarcane juice and is aged for at least three years. is sometimes used for colouring.

Caramel

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BRANDY
distilled Brandy The

from fermented fruit juices is usually aged in oak casks.

colour of brandy comes either from the casks or from caramel that is added.

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LIQUEURS
made

by adding sugar and flavouring such as fruits, herbs or flowers to brandy or to a combination of alcohol and water are usually consumed in small quantities after dinner. are typically quite sweet; they are usually not aged for long but may have resting periods during their production to allow flavors to marry.

They

Liqueurs

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EFFECTS OF ALCOHOL ON HEALTH

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Short-term effects of alcohol consumption include intoxication and dehydration. Long-term effects of alcohol include changes in the metabolism of the liver and brain and alcoholism (addiction to alcohol). Alcohol intoxication affects the brain, causing slurred speech, clumsiness, and delayed reflexes. Alcohol stimulates insulin production, which speeds up glucose metabolism and can result in low blood sugar, causing irritability and (for diabetics) possible death. Severe alcohol poisoning can be fatal.

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Alcohol also limits the production of vasopressin from the hypothalamus and the secretion of this hormone from the posterior pituitary gland. This is what causes severe dehydration when large amounts of alcohol are drunk. It also causes a high concentration of water in the urine and vomit and the intense thirst that goes along with a hangover.

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Ephesians5:18: "Do not get drunk on wine, which leads to debauchery. Instead, be filled with the Spirit."

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