FSN 101 Lecture Notes - Lecture 8: Duodenum, Malnutrition, Resveratrol

• School: University of Maine
• Department: Food Science and Nutrition
• Course: FSN 101
• Professor: Anthony Perkins

Document Summary

Chemically any molecule with an oh group is an alcohol. Ethanol is the form of alcohol that is consumed. Wine, beer, distilled spirits (all via fermentation)* know for exam: gin, scotch, whiskey, bourbon, vodka, rum, tequila . All start with fermentation of yeast *know for exam. Beer (4-10% abv: barley, hops, water, adjuncts, yeast, malted barley-mashing-boiling-fermentation. Wine (10-20% abv: fruit, sometimes rice, high alcohol beers (higher than 10%=barley wine) Distilled alcohol or spirits (20-70% abv: crush fruit, yeast, whisky, vodka, rum, tequila, gin, brandy, grain (barley, wheat, corn), agave, wine, potatoes, yeast, distillation(boil) to concentrate alcohol. Fusel alcohols: acetaldehyde, methanol, butanol, propanol, isopropanol, amyl alcohols. Formation depends on yeast type and fermentation temperatures. Distillation can remove or concentrate these toxins. Rapidly absorbed and almost completely absorbed in the upper gi tract: diffusion. Most efficiently absorbed of all energy producing nutrients. Peak concentration obtained after 1 hour of ingestion. Depends on: gender, race, size, food, physical condition, alcohol content.