PLANT DEPRESSANTS: ALCOHOL

Question 1

___ are unicellular fungi, reproduce clonally by budding

Answer 1

yeasts

Question 2

_____ yeast, converts sugar to carbon dioxide and alcohol through fermentation, is used commercially for baking and alcohol production

Answer 2

Brewer’s yeast

Question 3

what is the main difference between yeast strains used for baking vs alcohol production?

Answer 3

baking: rapidly dividing strains to carbonate dough quickly

alcohol: brewing strains grow more slowly, tolerate much higher amounts of alcohol, produce fewer secondary waste products (as to not ruin the alcohol)

Question 4

yeast fermentation involves the anaerobic breakdown of sugars to ___ and carbon dioxide

sugar source is typically high sucrose fruits (grapes) and malted grains

Answer 4

ethanol

Question 5

beer yeasts can tolerate around ___% alchohol

Answer 5

6%

Question 6

many wine yeast strains can tolerate up to __% alcohol

Answer 6

16%

Question 7

what are the three major groups of alcohol? what are they fermented from?

Answer 7

beer- cereal grains
wine and cider- fruit juices
mead- honey

Question 8

T/F: it is likely that alcoholic fermentation was discovered by accident

Answer 8

true! something likely underwent natural fermentation

Question 9

earliest evidence of wine production (in ancient pottery jars) comes from ___ about 7000-8000 years ago

Answer 9

Persia, southern Causasus (Iran/Armenia/Georgia) and Eastern Europe (Balkans)

Question 10

Ancient Babylonian tablets include recipes for making ___ from wheat and barley

Answer 10

beer

also being brewed in Neolithic Europe and ancient Egypt at same time

Question 11

ancient Egyptians revered __ and __ as nutritious beverages and medicines

Answer 11

beer and wines

Question 12

in China, evidence of fermented beverages made from __, ___, and ___ dating back 7-8000 years

Answer 12

rice, honey, and fruit

Question 13

Throughout Eastern Asia, cooked rice is fermented into ___ through salivary enzymes (chewed before fermented)

Answer 13

rice wine

actually a beer! since rice is a cereal grain

Question 14

____ produced corn-based ceremonial alcoholic beverages known as “chicha de jora”

Answer 14

Inca

Question 15

___ produced a sacred, mildly alcoholic beverage from honey and bark from baclche tree (was banned by Spaniards due to its religious significance)

Answer 15

Mayans

Question 16

Central America has produced ___, also known as octli, an alcoholic beverage fermented from Agave stems

been produced for at least 2000 years

Answer 16

pulque

Question 17

T/F: many ancient cultures used alcoholic beverages for medicinal and ritualistic purposes

Answer 17

true
babylonians worshipped wine goddess and other wine deities
Ayurvedic texts from India described benefits of alcohol (sura) but also warn of its “poison”
Egyptian papyri discusses its use as tranquilizer, analgesic, sopofiric (used to deliver other medicines)
Hippocrates described using wine for medicinal purposes

Question 18

____ was recommended to remove iritant oils, relieve sore muscles, as a disinfectant, and as an anaesthetic

Answer 18

alcohol

Question 19

deleterious effects of alcohol were recognized by early Hebrew and Ayurvedic cultures, later in Ancient ___ and ___

Answer 19

Ancient Greece and Rome

Question 20

by the late 7th century, the Middle East was largely under control by Muslims, but wine production continued for awhile… even though alcohol is banned by the Qur’an

what other religions abstain from alcohol?

Answer 20

buddhists
devout hindus and sikhs

Question 21

how did early Christianity view alcohol?

Answer 21

viewed wine as a gift from God, though overindulgence was viewed as a sin

Question 22

many of the first wine-producing regions of southern Europe were established by the Ancient ___ and ___, later taken on by the Catholic Church after the fall of the Roman empire

Answer 22

Greek and Romans

wine was so cheap that it became a staple in the Roman diet!

Question 23

the main beverage for peasants in northern Europe was ___, ___ was reserved for the wealthy

Answer 23

beer
wine

Question 24

beer was known as ____ to peasants, and provided important calories, vitamins, and minerals

Answer 24

aqua vitae (water of life)

it was also potable!! very important for spread of disease/early death, since water was boiled during preparation

Question 25

the addition of hops to preserve and flavour beer was perfected in ___ in 13th century

Answer 25

Germany

Question 26

what are the two main types of beers brewed?

Answer 26

ales- fermented quickly (sweet and fruity)

lagers- fermented slowly

Question 27

“_____”: highly nutritious with just enough alcohol to act as a preservative and antiseptic

Answer 27

small beer

was beverage of choice in Medieval Europe, remained until 17th century when it was replaced by other non-alcoholic drinks (teas, coffee, cocoa)

Question 28

what is the maximum alcohol content of fermented beverages?

Answer 28

16%

reflects ethanol tolerance of yeast strains

Question 29

how are higher alcohol contents made?

Answer 29

through distillation, condensed vapour is way more concentrated

developed by Arab alchemists about 1300 years ago

Question 30

Arab alchemists distilled wine to ___ and beer to ___

they added sweeteners and healing herbs to make these beverages into medicinal drinks

Answer 30

brandy
whiskey

Question 31

when the “Encouraging The Distillation of Brandy and Spirits from Corn” Act passed in 1690 in England, surpluses of grain supplies were utilized to make much more alcohol (now taxed by gov!!)
in a few years of production, how many million gallons were being produced in England by 1734?

Answer 31

11 million gallons of distilled alcohol (mostly gin)

Question 32

English Gin Craze lasted the first half of the 18th century, as rates of alcohol production skyrocketed. however, the amount of public drunkenness became an issue. how did they end the Gin Craze?

Answer 32

combination of higher grain prices, increased taxation of gin, temporary ban on distilling, cheaper-good quality beer available, and increased consumption of teas/coffee
finally ended the Gin Craze

Question 33

now that many people viewed alcohol dependancy as an illness, prohibition bans were put in place in Finland, Norway, and the US (fourteen years)… where were the highly lucrative alcohol smuggling/manufacturing operations running to supply US?

Answer 33

in Canada and Mexico

Question 34

____: principal psychoactive substance in alcoholic beverages

Answer 34

ethanol

Question 35

how does ethanol exert its effect?

Answer 35

stimulates GABA receptors- inhibits CNS
(making it a depressant)
binds to other neurotransmitter receptors (acetylcholine, serotonin, NMDA glutamate)
increases dopamine levels by inhibiting enzyme that breaks it down

Question 36

ethanol is highly toxic, but _____ enzyme (present in stomach lining and liver) catalyzes the oxidation of ethanol to acetaldehyde, which is then degraded into acetic acid by _____

Answer 36

alcohol dehydrogenase (ADH)

acetaldehyde dehydrogenase (ALDH2)

Question 37

the rate of ethanol metabolism differs from person to person, and the elimination of alcohol is the rate-limiting step

typically around __-___ mL/hour

Answer 37

7-10 mL per hour

glass of wine, beer, shot contain around 17 mL

Question 38

why is it weird that ethanol is classed as a depressant?

Answer 38

its initial effects are stimulatory!

Question 39

when does CNS depression occur? at what blood alcohol level?

Answer 39

~0.1%

Question 40

why do people get hangovers from alcohol consumption?

Answer 40

allergic response to ethanol and other toxic substances, as well as dehydration

Question 41

at what blood alcohol level does unconsciousness occur?

Answer 41

0.3%

above 0.14% increases blood flow to brain

Question 42

at what blood alcohol level does death occur?

Answer 42

around 0.4% its possible

inevitable at 0.55%

Question 43

T/F: alcohol is an addictive drug

Answer 43

true