BIOB38H3 Lecture Notes - Lecture 11: Fetal Alcohol Spectrum Disorder, Binge Drinking, Weihenstephan
Document Summary
Alcohol: alcohol fermentation done through yeast, which uses sugars and releases ethanol as by-product, grouped based on alcohol concentration. Through yeast fermentation the max alcohol content can be 14: to get 10-22%, store wine to evaporate water slowly. To get 50%, distilled alcohol by removing water: psychoactive drug associated with celebrations and gatherings, 7000 bp: drunkenness was a problem. Lethal dose was weight /10 in number of shots: short term effects, low dose induces euphoria, less social inhibition, flushed skin, high dose induces impaired balance, memory loss, nausea. Long term effects: addiction hard to treat, brain damage, liver disease, cancers, fas (fetal alcohol syndrome, highest in causing harm to others and self in compared to other drugs. Societal setting of drinking: drinking cultures, wet: high per capita consumption, permissive culture, dry: low per capita consumption, strong sanctions, blended: in between (canada, parents decide when to allow drinking, every canadian drinking 9. 91 alcohol consumption per capita.
