Alcohol consumption Essay

This essay has a total of 1252 words and 5 pages.

Alcohol consumption

Alcohol, probably the oldest drug known, has been used at least since the earliest
societies for which records exist. Of the numerous types of alcohol, ethyl alcohol is the
type consumed in drinking. In its pure form it is a clear substance with little odor.
People drink alcohol in three main kinds of beverages: BEERS, which are made from grain
through brewing and fermentation and contain from 3% to 8% alcohol; WINES, which are
fermented from fruits such as grapes and contain from 8% to 12% alcohol naturally, and up
to 21% when fortified by adding alcohol; and distilled beverages (spirits) such as
WHISKEY, GIN, and VODKA, which on the average contain from 40% to 50% alcohol. Drinkers
may become addicted to any of these beverages. Physical Effects of Alcohol The effects of
alcohol on the human body depend on the amount of alcohol in the blood (blood-alcohol
concentration). This varies with the rate of consumption and with the rate at which the
drinker's physical system absorbs and metabolizes alcohol. The higher the alcohol content
of the beverage consumed, the more alcohol will enter the bloodstream. The amount and type
of food in the stomach also affect the absorption rate. Drinking when the stomach is
filled is less intoxicating than when it is empty; the foods in the stomach, which contain
fat and protein, delay alcohol absorption. Body weight is also a factor; the heavier the
person, the slower the absorption of alcohol. After alcohol passes through the stomach, it
is rapidly absorbed through the walls of the intestines into the bloodstream and carried
to the various organ systems of the body, where it is metabolized. Although small amounts
of alcohol are processed by the kidneys and secreted in the urine, and other small amounts
are processed through the lungs and exhaled in the breath, most of the alcohol is
metabolized by the liver. As the alcohol is metabolized, it gives off heat. The body
metabolizes alcohol at about the rate of three-fourths of an ounce to one ounce of whiskey
an hour. Technically it is possible to drink at the same rate as the alcohol is being
oxidized out of the body. Most people, however, drink faster than this, and so the
concentration of alcohol in the bloodstream keeps rising. Alcohol begins to impair the
brain's ability to function when the blood-alcohol concentration (BAC) reaches 0.05%, that
is, 0.05 grams of alcohol per 100 cubic centimeters of blood. Most state traffic laws in
the United States presume that a driver with a BAC of 0.10% is intoxicated. With a
concentration of 0.20% (a level obtained from drinking about 10 ounces of whiskey), a
person has difficulty controlling the emotions and may cry or laugh extensively. The
person will experience a great deal of difficulty in attempting to walk and will want to
lie down. When the blood-alcohol content reaches about 0.30%, which can be attained when a
person rapidly drinks about a pint of whiskey, the drinker will have trouble comprehending
and may become unconscious. At levels from 0.35% to 0.50%, the brain centers that control
breathing and heart action are affected; concentrations above 0.50% may cause death,
although a person generally becomes unconscious before absorbing a lethal dosage. Moderate
or temperate use of alcohol is not harmful, but excessive or heavy drinking is associated
with alcoholism and numerous other health problems. The effects of excessive drinking on
major organ systems of the human body are cumulative and become evident after heavy,
continuous drinking or after intermittent drinking over a period of time that may range
from 5 to 30 years. The parts of the body most affected by heavy drinking are the
digestive and nervous systems. Digestive-system disorders that may be related to heavy
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