Fermentation-alcohol

noun
1.
(def 1).
[al-kuh-hawl, -hol] /ˈæl kəˌhɔl, -ˌhɒl/
noun
1.
Also called ethyl alcohol, grain alcohol, ethanol, fermentation alcohol. a colorless, limpid, volatile, flammable, water-miscible liquid, C 2 H 5 OH, having an etherlike odor and pungent, burning taste, the intoxicating principle of fermented liquors, produced by yeast fermentation of certain carbohydrates, as grains, molasses, starch, or sugar, or obtained synthetically by hydration of ethylene or as a by-product of certain hydrocarbon syntheses: used chiefly as a solvent in the extraction of specific substances, in beverages, medicines, organic synthesis, lotions, tonics, colognes, rubbing compounds, as an automobile radiator antifreeze, and as a rocket fuel.
Compare , .
2.
whiskey, gin, vodka, or any other intoxicating liquor containing this liquid.
3.
Chemistry. any of a class of chemical compounds having the general formula ROH, where R represents an alkyl group and –OH a hydroxyl group, as in , CH 3 OH, or , C 2 H 5 OH.
/ˈælkəˌhɒl/
noun
1.
Also called ethanol, ethyl alcohol. a colourless flammable liquid, the active principle of intoxicating drinks, produced by the fermentation of sugars, esp glucose, and used as a solvent and in the manufacture of organic chemicals. Formula: C2H5OH
2.
a drink or drinks containing this substance
3.
(chem) any one of a class of organic compounds that contain one or more hydroxyl groups bound to carbon atoms. The simplest alcohols have the formula ROH, where R is an alkyl group Compare phenol (sense 2) See also diol, triol
n.

1540s (early 15c. as alcofol), “fine powder produced by sublimation,” from Medieval Latin alcohol “powdered ore of antimony,” from Arabic al-kuhul “kohl,” the fine metallic powder used to darken the eyelids, from kahala “to stain, paint.” The al- is the Arabic definite article, “the.”

“Powdered cosmetic” was the earliest sense in English; definition broadened 1670s to “any sublimated substance, the pure spirit of anything,” including liquids. Modern sense of “intoxicating ingredient in strong liquor” is first recorded 1753, short for alcohol of wine, which was extended to “the intoxicating element in fermented liquors.” In organic chemistry, the word was extended 1850 to the class of compounds of the same type as this.

alcohol al·co·hol (āl’kə-hôl’)
n.

alcohol
(āl’kə-hôl’)