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Author(s) : Heather Lehr Wagner
Publisher : Chelsea House Publications
Date : 2003
Pages : 104
Format : PDF
ISBN : 0791072592
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Alcohol is defined as a colorless liquid obtained either synthetically or naturally, through the fermentation of certain carbohydrates (that is, transformation of carbohydrates to alcohol by means of enzyme activity). The colorless liquid we often describe as “alcohol”—the one that is used in beer, wine, and other alcoholic beverages—is known as ethyl alcohol or ethanol. It is created when yeast spores cause sugars to ferment.
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