ETHYL ALCOHOL (CH3 CH2 OH):
Ethanol also commonly called alcohol, ethyl alcohol, and drinking alcohol, is the principal type of alcohol found in alcoholic beverages, produced by the fermentation of sugars by yeasts.
Ethanol is a volatile, flammable, colorless liquid with a slight chemical odor. It is used as an antiseptic, a solvent, a fuel, and due to its low freezing point, the active fluid in many alcohol thermometers. The molecule is a simple one, being an ethyl group linked to a hydroxyl group. Its structural formula, CH3CH2 OH, is often abbreviated as C2H5 OH or EtOH.
The origin word alcohol is not exactly known, but it is believed that it is from Arab origin. The most common interpretation of the Arabic “al-kohl” – antimony, antimony powder. Although the link between alcohol and antimony, in principle, there is no chemical bond, but may be an explanation of the following: finely crushed antimony, the powder was used for very expensive cosmetic pencils in the middle ages of Arabia, and the term (al-kohl) began to take root as exotic, magical qualities of the element synonymous. These unusual properties have been attributed to ethanol too, so it is also given the name “al-kohl“, which gradually became alcohol.
The stem word “eth-” used in many related compounds originates with the German word for ethanol (äthyl). The prefix ethyl was coined in 1834 by the German chemist Justus Liebig. Ethyl is a contraction of the Ancient Greek (aithḗr, “upper air”) and the Greek word (hyle, substance).
The name ethanol was coined as a result of a resolution that was adopted at the International Conference on Chemical Nomenclature that was held in April 1892 in Geneva, Switzerland.
Ethanol is a byproduct of the metabolic process of yeast. As such, ethanol will be present in any yeast habitat. Ethanol can commonly be found in overripe fruit. Ethanol produced by symbiotic yeast can be found in Bertam Palm blossoms. It is also produced during the germination of many plants as a result of natural anerobiosis.
Ethanol has been detected in outer space, forming an icy coating around dust grains in interstellar clouds.
You will not find pure alcohol in most drinks. Drinking pure alcohol can be deadly because it only takes a few ounces of pure alcohol to quickly raise the blood alcohol level into the danger zone:
Distilled spirits (rum, gin, vodka, whiskey) – 40 to 95%. Most of the typical spirits purchased in liquor stores are 40% alcohol. Some highly concentrated forms of rum and whisky (75 to 90%) can be purchased in liquor stores.