DRUGS & BEHAVIOR UTA EXAM 4 QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIFIED ANSWERS)
ALREADY GRADED A+
Fermentation Ans✓✓✓-Process of making alcohol where glucose is
transferred to ethyl alcohol and carbon dioxide
-Samuel Adams raised yeast to increase alcohol content when
fermenting (by 50-60%)
-Beer is fermented barley malt, add hops for flavor
-yeast acts on sugar (so sugar amount is what affects production)
-Max alcohol content is 15%, but it usually makes 12-14%
Brewing Ans✓✓✓Process of fermenting grains
Makes beer
Distillation Ans✓✓✓Process to increase alcohol content
-To increase alcohol content past 12-15% you must distill it (boil/heat
up, lower bp than water, allow to condense, and collect). Alcohol
content usually 40-50% by this process
-Creates liquor, can be illegal (can't make moonshine)
-brandy is distilled wine, scotch is distilled beer
-Maximum typically 95% (Everclear)
-makes grain neutral spirits
Alcohol Ans✓✓✓-Hawkeye on M.A.S.H called it "The Well Spring of
Life"
, -54-57% or higher content of liquor will burn (can't burn beer- 5%
content)
Proof Ans✓✓✓Two times the alcohol content
example: moonshine wants to be 200 proof (100%)
Alcohol Absorption Ans✓✓✓-Most absorbed in the small intestine
-carbonation increases the rate by which the stomach empties its
contents
-Fat-soluble so easily crosses BBB
-But doesn't distribute into fatty tissue (leaner person will have lower
BAC than the bigger person)
-women have lower BAC
Alcohol Metabolism Ans✓✓✓-Requires no digestion and is absorbed
unchanged into the bloodstream (90% metabolized in the liver)
-Chemical Breakdown: Alcohol -> Alcohol Dehydrogenase ->
Acetaldehyde -> Acetaldehyde Dehydrogenase > Acetic Acid
-Acetaldehyde Dehydrogenase: enzyme, rate limiting factor, doesn't
vary or change per person
-About 1 drink per hour should be fine
CORRECT DETAILED ANSWERS (VERIFIED ANSWERS)
ALREADY GRADED A+
Fermentation Ans✓✓✓-Process of making alcohol where glucose is
transferred to ethyl alcohol and carbon dioxide
-Samuel Adams raised yeast to increase alcohol content when
fermenting (by 50-60%)
-Beer is fermented barley malt, add hops for flavor
-yeast acts on sugar (so sugar amount is what affects production)
-Max alcohol content is 15%, but it usually makes 12-14%
Brewing Ans✓✓✓Process of fermenting grains
Makes beer
Distillation Ans✓✓✓Process to increase alcohol content
-To increase alcohol content past 12-15% you must distill it (boil/heat
up, lower bp than water, allow to condense, and collect). Alcohol
content usually 40-50% by this process
-Creates liquor, can be illegal (can't make moonshine)
-brandy is distilled wine, scotch is distilled beer
-Maximum typically 95% (Everclear)
-makes grain neutral spirits
Alcohol Ans✓✓✓-Hawkeye on M.A.S.H called it "The Well Spring of
Life"
, -54-57% or higher content of liquor will burn (can't burn beer- 5%
content)
Proof Ans✓✓✓Two times the alcohol content
example: moonshine wants to be 200 proof (100%)
Alcohol Absorption Ans✓✓✓-Most absorbed in the small intestine
-carbonation increases the rate by which the stomach empties its
contents
-Fat-soluble so easily crosses BBB
-But doesn't distribute into fatty tissue (leaner person will have lower
BAC than the bigger person)
-women have lower BAC
Alcohol Metabolism Ans✓✓✓-Requires no digestion and is absorbed
unchanged into the bloodstream (90% metabolized in the liver)
-Chemical Breakdown: Alcohol -> Alcohol Dehydrogenase ->
Acetaldehyde -> Acetaldehyde Dehydrogenase > Acetic Acid
-Acetaldehyde Dehydrogenase: enzyme, rate limiting factor, doesn't
vary or change per person
-About 1 drink per hour should be fine
