The Quest for Aqua Vitae [electronic resource] : The History and Chemistry of Alcohol from Antiquity to the Middle Ages / by Seth C. Rasmussen
- SpringerBriefs in Molecular Science, 2191-5407
- Origin of the term Alcohol -- Origin of Ethanol Production via Fermentation -- Scope of Current Volume -- Earliest Fermented Beverages -- Fermentation -- Mead -- Date Wine -- Palm Wine -- Beer -- Beer vs. Bread.- Barley Beer -- Beer vs. Wine -- Beer in Mesopotamia -- Beer in Egypt -- Grape Wine -- Chemical Archaeological Studies -- Viniculture -- Wine Production -- Fermented Milk -- Kefir -- Kumis -- Distillation and the Isolation of Alcohol -- A Brief History of Distillation Methods -- Distillation of Wine -- Early Chemical and Medical Applications of Alcohol -- Chemical and Medical Uses of Fermented Beverages -- Early Chemical Applications of Alcohol -- Early Medical Applications of Alcohol -- About the Author -- Index.
- Ethyl alcohol, or ethanol, is one of the most ubiquitous chemical compounds in the history of the chemical sciences. The generation of alcohol via fermentation is also one of the oldest forms of chemical technology, with the production of fermented beverages such as mead, beer, and wine predating the smelting of metals. By the 12th century, the ability to isolate alcohol from wine had moved this chemical species from a simple component of alcoholic beverages to both a new medicine and a powerful new solvent. Of course, this also began the long tradition of production of liqueurs and strong spirits for consumption. The use of alcohol as a fuel, however, did not occur until significantly later periods. This volume presents a general overview of the early history and chemistry of alcohol production and isolation, as well as a discussion of its early uses in both the chemical arts and medicine.
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