(LAB) Alcohol Poisoning Flashcards
Alcohol preparation
a. Ethene hydration
b. Carbohydrate fermentation
Alcohol, USP
Ethanol
- Grain alcohol, Neutral spirit, Spiritus vini
Rectificatus, Jaysol, Dehydrated alcohol - Has a very characteristic odor and sharp
burning taste
Alcohol, USP (Ethanol)
Types of Alcohol
- 99% (dehydrated)
- 95% (absolute)
- 70% (rubbing)
- 50% (diluted)
- Denatured alcohol
Contaminants in denatured alcohol
Methanol and Benzene
Alcohol Uses
- Available at home, in drug and cosmetic formulation, solvent
- Antiseptic or disinfectant, rubefacient, carminative, mild local anesthesia, refrigerant
- In intoxicating beverages as CNS depressant
(T/F) Alcohol is subjected to substance abuse
True
(Alcohol derivative)
Fermented from: Malted barley
4-5%
Beer
(Alcohol derivative)
Fermented from: Fruit juice (grapes)
10-14%
White/Red wine
(Alcohol derivative)
Fermented from: Wine spirit
35-60%
Brandy
(Alcohol derivative)
Fermented from: Malted grain
40-60%
Whiskey
(Alcohol derivative)
Fermented from: Molasses
37.5-80%
Rum
(T/F) Mechanism of toxicity of alcohol is that all mucous membrane absorb alcohol very quickly and greater part is consumed in body
True
Pathways of alcohol metabolism
Alcohol dehydrogenase, Microsomal Ethanol Oxidase System (CYP2E1)
Alcohol metabolites
Acetaldehyde, Acetic Acid
Major metabolic pathway of EtOH
Alcohol dehydrogenase
(Acute/Chronic effect of Acetaldehyde) Flushing, headache, tachycardia, N&V
Acute
(Acute/Chronic effect of Acetaldehyde) Liver damage (free radical production)
Chronic