CFD 1220 Lecture Notes - Lecture 20: Fortified Wine, Standard Drink, Alcoholism
1 May 2018
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Chapter 10- Alcohol Misuse and Alcoholism
The Nature of Alcohol
• Alcoholic beverages
o Ethyl alcohol—the only alcohol that can be consumed
• Common alcoholic beverages
o Beer: 3–6% alcohol by volume
o Ales and malt liquors: 6–8% alcohol by volume
o Wines: 9–14% alcohol by volume
o Fortified wine (sherry, port, Madeira), 20% alcohol by volume
o Hard liquors 35–50% alcohol by volume
• Proof value: two times the percentage concentration
• Standard drink versus actual servings
o Standard drink: amount of a beverage that contains 0.6 ounces of alcohol
o Typical serving is usually bigger than a standard drink
• Caloric content
o 7calories per gram
o 1 drink, 14–17 grams or 100–120 calories
One Drink of Various Alcoholic Beverages
Serving Sizes versus Standard Drinks of Common Alcoholic Beverages
Absorption
• When alcohol is absorbed
o 20% is rapidly absorbed from the stomach
o 75% is absorbed in the upper small intestine
o Remainder enters blood stream along the gastrointestinal tract (GI)
• Absorption affected by varied factors
o Carbonation/artificial sweeteners increase the absorption rate
o Food in the stomach slows the absorption
o Drink of high alcohol concentration slows absorption
Metabolism and Excretion
• Transported via the circulatory system
• Easily moves through most biological membranes
• The main site for metabolism is the liver
• 2–10% of ingested alcohol is not metabolized
o Excreted by lungs, kidneys, sweat glands
• Readily enters the brain
o Changes the ability of brain cells to receive messages, and disrupts networks within the brain
o With heavy use, loss of brain function and changes in brain structure
Alcohol Intake and Blood Alcohol Concentration
• Blood alcohol concentration(BAC)
o Ratio of alcohol in a person’s blood by weight
o Affected by body weight, percentage of body fat, sex
o Also depends on the balance of alcohol absorbed and rate of metabolism
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