Alcohol is an organic compound. That means that it is one of the substances studied in a whole branch of chemistry called organic chemistry. Organic chemistry concerns carbon compounds, many of which are made by living (organic) things. Alcohol is a compound of carbon, oxygen and hydrogen. There are many kinds of alcohol, with different properties and uses in industry. Ethanol and glycerol are both useful forms of alcohol.
Alcohol is formed when yeast ferments (breaks down without oxygen) the sugars in different food. For example, wine is made from the sugar in grapes, beer from the sugar in malted barley (a type of grain), cider from the sugar in apples, vodka from the sugar in potatoes, beets or other plants.
Alcohol is classed as a ‘sedative hypnotic’ drug, which means it acts to depress the central nervous system at high doses. At lower doses, alcohol can act as a stimulant, inducing feelings of euphoria and talkativeness, but drinking too much alcohol at one session can lead to drowsiness, respiratory depression (where breathing becomes slow, shallow or stops entirely), coma or even death.
As well as its acute and potentially lethal sedative effect at high doses, alcohol has effects on every organ in the body and these effects depend on the blood alcohol concentration (BAC) over time.
It is classed as a depressant, meaning that it slows down vital functions—resulting in slurred speech, unsteady movement, disturbed perceptions and an inability to react quickly. As for how it affects the mind, it is best understood as a drug that reduces a person’s ability to think rationally and distorts his or her judgment.
Although classified as a depressant, the amount of alcohol consumed determines the type of effect. Most people drink for the stimulant effect, such as a beer or glass of wine taken to “loosen up.” But if a person consumes more than the body can handle, they then experience alcohol’s depressant effect. They start to feel “stupid” or lose coordination and control.
Alcohol overdose causes even more severe depressant effects (inability to feel pain, toxicity where the body vomits the poison, and finally unconsciousness or, worse, coma or death from severe toxic overdose). These reactions depend on how much is consumed and how quickly.
There are different kinds of alcohol. Ethyl alcohol (ethanol), the only alcohol used in beverages, is produced by the fermentation of grains and fruits. Fermenting is a chemical process whereby yeast acts upon certain ingredients in the food, creating alcohol.
Fermented drinks, such as beer and wine, contain from 2% alcohol to 20% alcohol. Distilled drinks, or liquor, contain from 40% to 50% or more alcohol.
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