Alcohol Essay Research Paper alcohol consumption Alcohol

Alcohol Essay, Research Paper alcohol consumption Alcohol, probably the oldest drug known, has been used at least since the earliest societies for which records exist. Of the numerous types of alcohol, ethyl alcohol is the type consumed in drinking. In its pure form it is a clear substance with little odor. People drink alcohol in three main kinds of beverages: BEERS, which are made from grain through brewing and fermentation and contain from 3% to 8% alcohol; WINES, which are fermented from fruits such as grapes and contain from 8% to 12% alcohol naturally, and up to 21% when fortified by adding alcohol; and distilled beverages (spirits) such as WHISKEY, GIN, and VODKA, which on the average contain from 40% to 50% alcohol. Drinkers may become addicted to any of these

beverages. Physical Effects of Alcohol The effects of alcohol on the human body depend on the amount of alcohol in the blood (blood-alcohol concentration). This varies with the rate of consumption and with the rate at which the drinker’s physical system absorbs and metabolizes alcohol. The higher the alcohol content of the beverage consumed, the more alcohol will enter the bloodstream. The amount and type of food in the stomach also affect the absorption rate. Drinking when the stomach is filled is less intoxicating than when it is empty; the foods in the stomach, which contain fat and protein, delay alcohol absorption. Body weight is also a factor; the heavier the person, the slower the absorption of alcohol. After alcohol passes through the stomach, it is rapidly absorbed

through the walls of the intestines into the bloodstream and carried to the various organ systems of the body, where it is metabolized. Although small amounts of alcohol are processed by the kidneys and secreted in the urine, and other small amounts are processed through the lungs and exhaled in the breath, most of the alcohol is metabolized by the liver. As the alcohol is metabolized, it gives off heat. The body metabolizes alcohol at about the rate of three-fourths of an ounce to one ounce of whiskey an hour. Technically it is possible to drink at the same rate as the alcohol is being oxidized out of the body. Most people, however, drink faster than this, and so the concentration of alcohol in the bloodstream keeps rising. Alcohol begins to impair the brain’s ability to

function when the blood-alcohol concentration (BAC) reaches 0.05%, that is, 0.05 grams of alcohol per 100 cubic centimeters of blood. Most state traffic laws in the United States presume that a driver with a BAC of 0.10% is intoxicated. With a concentration of 0.20% (a level obtained from drinking about 10 ounces of whiskey), a person has difficulty controlling the emotions and may cry or laugh extensively. The person will experience a great deal of difficulty in attempting to walk and will want to lie down. When the blood-alcohol content reaches about 0.30%, which can be attained when a person rapidly drinks about a pint of whiskey, the drinker will have trouble comprehending and may become unconscious. At levels from 0.35% to 0.50%, the brain centers that control breathing and

heart action are affected; concentrations above 0.50% may cause death, although a person generally becomes unconscious before absorbing a lethal dosage. Moderate or temperate use of alcohol is not harmful, but excessive or heavy drinking is associated with alcoholism and numerous other health problems. The effects of excessive drinking on major organ systems of the human body are cumulative and become evident after heavy, continuous drinking or after intermittent drinking over a period of time that may range from 5 to 30 years. The parts of the body most affected by heavy drinking are the digestive and nervous systems. Digestive-system disorders that may be related to heavy drinking include cancer of the mouth, throat, and esophagus; gastritis; ulcers; cirrhosis of the liver; and