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This is a 10 pape paper which discussed the history of alcohol, it potential for abuse and the risks and benefits of alcohol consumption.
The bibliography has 9 sources.
Page Count:
10 pages (~225 words per page)
File: D0_JHAlco.rtf
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Unformatted sample text from the term paper:
or medical reasons, for euphoric effects, for recreational purposes and for other reasons. Alcohol has also been used for a symbolic or religious significance. Drinking alcohol in moderation has
some health benefits, but many people do not understand nor do they practice drinking alcohol in moderation. Thus, the abuse of alcohol has increased over the past several years and
the impact of alcohol abuse continues to affect the individual, their family, their friends, and their community. HISTORY AND NATURE OF ALCOHOL Alcohol, specifically ethyl alcohol, is made by the
fermentation of the starch or sugar, which is found in various fruits and grains (Alcohol Use, 2002). One of the earliest mentions of wine making is from an Egyptian papyrus
dated 3,500 BC (Alcohol, 2006 - 1). Evidence recovered by archaeological site has shown that humans many have consumed alcoholic beverages since prehistoric times (Alcohol Use, 2002). it is
believed that Neolithic tribes may have consumed berry wine as early as 6400 B.C. (Alcohol Use, 2002). The making of alcoholic spirits like gin and brandy only started some one
thousand or so years ago (Alcohol, 2006 - 1). Fermentation is caused when yeast is added to solutions that contain sugar or some starches - such as grape juice, orange
juice etc. This mixture of yeast and juice is left to ferment for several weeks in a container that does not allow air to enter, but does allow carbon
dioxide to escape (Alcohol, 2006 - 1). The yeast becomes inactive when the alcoholic content of the mixture is approximately fifteen percent (Alcohol, 2006 - 1). At this point
the fermentation process stops. The stronger alcoholic concentrations in beverages are accomplished through the fractional distillation of the fermented products (Alcohol, 2006 - 1). Well-known alcoholic beverages, which are
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