Difference between revisions of "Alcohol"
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== Webster's Dictionary <ref name="term_84635" /> == | |||
<p> '''(1):''' (n.) An impalpable powder. </p> <p> '''(2):''' (n.) The fluid essence or pure spirit obtained by distillation. </p> <p> '''(3):''' (n.) [[Pure]] spirit of wine; pure or highly rectified spirit (called also ethyl alcohol); the spirituous or intoxicating element of fermented or distilled liquors, or more loosely a liquid containing it in considerable quantity. It is extracted by simple distillation from various vegetable juices and infusions of a saccharine nature, which have undergone vinous fermentation. </p> <p> '''(4):''' (n.) A class of compounds analogous to vinic alcohol in constitution. Chemically speaking, they are hydroxides of certain organic radicals; as, the radical ethyl forms common or ethyl alcohol (C2H5.OH); methyl forms methyl alcohol (CH3.OH) or wood spirit; amyl forms amyl alcohol (C5H11.OH) or fusel oil, etc. </p> | |||
== The Nuttall Encyclopedia <ref name="term_67520" /> == | == The Nuttall Encyclopedia <ref name="term_67520" /> == | ||
<p> | <p> Pure or highly rectified spirit obtained from fermented saccharine solutions by distillation, and the intoxicating principle of all spirituous liquors. </p> | ||
==References == | ==References == | ||
<references> | <references> | ||
<ref name="term_84635"> [https://bibleportal.com/dictionary/webster-s-dictionary/alcohol Alcohol from Webster's Dictionary]</ref> | |||
<ref name="term_67520"> [https://bibleportal.com/encyclopedia/the-nuttall-encyclopedia/alcohol Alcohol from The Nuttall Encyclopedia]</ref> | <ref name="term_67520"> [https://bibleportal.com/encyclopedia/the-nuttall-encyclopedia/alcohol Alcohol from The Nuttall Encyclopedia]</ref> | ||
</references> | </references> | ||
Latest revision as of 17:46, 15 October 2021
Webster's Dictionary [1]
(1): (n.) An impalpable powder.
(2): (n.) The fluid essence or pure spirit obtained by distillation.
(3): (n.) Pure spirit of wine; pure or highly rectified spirit (called also ethyl alcohol); the spirituous or intoxicating element of fermented or distilled liquors, or more loosely a liquid containing it in considerable quantity. It is extracted by simple distillation from various vegetable juices and infusions of a saccharine nature, which have undergone vinous fermentation.
(4): (n.) A class of compounds analogous to vinic alcohol in constitution. Chemically speaking, they are hydroxides of certain organic radicals; as, the radical ethyl forms common or ethyl alcohol (C2H5.OH); methyl forms methyl alcohol (CH3.OH) or wood spirit; amyl forms amyl alcohol (C5H11.OH) or fusel oil, etc.
The Nuttall Encyclopedia [2]
Pure or highly rectified spirit obtained from fermented saccharine solutions by distillation, and the intoxicating principle of all spirituous liquors.
