Ethanol

Ethanol is a clear, colorless liquid with a distinct odor and a burning taste that mixes easily with water. It’s prepared by carbohydrate fermentation and acts as a central nervous system (CNS) depressant, a diuretic, and a disinfectant.

Ethanol can be found in emissions from plants, fires, volcanoes, animal wastes, and insects, and is a product of natural sugar fermentation. It’s also an important component of alcoholic beverages, many of which contain up to 50 percent ethanol.

Intoxication resulting from the ingestion of alcoholic beverages is generally attributed to ethanol content. Effects include loss of coordination and inhibition, impaired judgment, blurred vision, slurred speech, dizziness, mood changes, drowsiness, headache, increased heart rate, and nausea and vomiting.

Ingesting large amounts of ethanol can lead to unconsciousness and death. Long-term alcohol abuse is associated with liver disease and an increased risk of stroke, heart disease, and obesity. Excessive long-term use can lead to various cancers. Fetal alcohol syndrome in infants can also result when alcohol is consumed in large amounts during pregnancy.

Alcohol ultimately injures cells by dehydrating and precipitating cytoplasm or protoplasm which produces its bactericidal and antifungal properties. It binds to GABA, glycine, and NMDA receptors and modulates their effects. It’s also metabolized by the enzyme alcohol dehydrogenase.

Ethanol has not been specifically evaluated, but sufficient evidence exists to treat alcoholic beverage consumption as a human carcinogen.

Synonyms: Ethyl alcohol, absolute alcohol, methyl carbinol, grain alcohol

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ACS/ACS Reagent/Certified ACS

Biochemical

Histological

HPLC

Laboratory/Technical

NF/USP

Sequencing

Spectrophotometry