Alcohol

Production:

Alcohol is produced by fermentation of various crops (fruits, cereals...). This is a natural process. With the help of distillation, the alcohol content can be increased (liquor, whiskey...).

Effects:

Small amounts of alcohol lift the spirit. One becomes more sociable, but the capacity to react slows down. Sometimes a loss of self-control can be noticed.

If too much is drunk however, behaviour changes and aggressive emotions or depressions may appear.

Risks:

Continuous or repeated intoxication may lead to physical and psychical addiction. Functions of the brain and the nervous system may be affected, leading to considerable personality damage, difficulties concentrating and increased memory loss. Neurological disorders like epilepsy are also possible. In addition, internal organs are often damaged.

The best-known conditions are enlargements of the liver: fatty liver, liver cirrhosis and alcohol hepatitis. The pancreas, the stomach, the mucosal membrane of the stomach and the intestine may be affected, as well.

Addiction develops slowly, starting with regular drinking and resulting in serious alcoholism. At an advanced state, it is possible to lose control. Alcoholism may lead to hallucinations and end with a life-threatening delirium. Alcohol withdrawal is the only way to get rid of the habit, and should always be supervised by a doctor.

Alcohol Content:

The alcohol content in beverages is stated as a percentage by volume. For each type of liquor, a minimum alcohol content is set. The alcohol content of food may rise by 0.4 % due to fermentation, especially in grape juice, bread, orange juice and tomato juice.

Youth and Alcohol:

In Austria, young people are allowed to drink alcohol when they turn 16. That does not mean you have to, though. Alcohol is a drug and its consumption may be lethal. Therefore, think twice before you consume alcohol and bear in mind how much you can take!

This article was written by Martin Tuscher, Gymnasium Laaerbergstraße, Vienna, Austria.