ALCOHOL SCIENCE

Drinking alcohol makes the human species feel awesome (it’s like they own the world) for a short period of time. After the first gulp (sip) of beer, wine or vodka, the alcohol travels to your stomach and it is readily absorbed into the blood stream. We all know from our primary school Science that blood circulates all over the body; therefore, the alcohol absorbed in the blood is conveyed to the brain. Alcohol makes the hypothalamus part of the brain to inactivate the body’s nerves hence leading to unresponsive nerve endings; that triggers staggering and stammering that is exhibited by drank people.

The body breaks down the alcohol since it is considered to be poisonous, immediately it is introduced into the body. The liver has an enzyme referred to as alcohol dehydrogenase, which converts the alcohol into acetyldehyde (known to cause hangovers). Acetyldehyde is furtherly broken down into fatty acids, Carbon (IV) oxide or water; which are vital requirements in the body. However, if you drink more than your liver can process, then you will get drank; that explains why alcohol brands having warning labels: “Excessive consumption of alcohol is harmful to your health” … “Do not drink and drive” I recently skyped with a renowned USA forensic scientist; Dr. Hazel Torrance and he said, “It takes a person an hour to clear between 15mg to 18mg per 100ml of blood.”

Human anatomy and Physiology specialist; Dr. Jael Abiero, suggests that there are ways in which the impact of alcohol can be reduced. Eating a large meal before drinking slows down the adverse effects of alcohol. This is achieved by the fact that food stays for a long period in the stomach, the rate at which the alcohol is readily available into the blood will be reduced substantially. However, fizzy alcohol may make accelerate the effect of alcohol in the body. This is achieved by the bubbles which increase pressure in the stomach, hence alcohol is forced into the blood stream. Men are known to be more muscular than women; muscles have water than fat, therefore alcohol will be diluted in a person with more muscle tissue. Women have less of the enzyme; alcohol dehydrogenase, which breaks down alcohol, therefore, women get drank so easily.

The Microbiology of food entails the production of alcoholic beverages through active participation of microorganisms; most often yeast. Alcohol have been produced thousands of years Before Christ (B.C) The alcohol is primarily produced by yeast fermentation; achieved by yeast acting on a variety of sugars to final products of Carbon (IV) oxide and alcohol. Medical Microbiology appreciates the role of yeast in the manufacturing of alcohol; as a medical microbiologist I pay homage to yeast for being resourceful to the ecological niche they occupy, “Thanks!!! Yeast, Kudos!!! For your job and I will always respect you for it.”

“Guys!!! Hope you have learnt something about Alcohols.”

“Take care of yourselves”

“Your Health is my Priority”