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Ethyl alcohol, or ethanol, is one of the most ubiquitous chemical compounds in the history of the chemical sciences. The generation of alcohol via fermentation is also one of the oldest forms of chemical technology, with the production of fermented beverages such as mead, beer and wine predating the smelting of metals. By the 12th century, the ability to isolate alcohol from wine had moved this chemical species from a simple component of alcoholic beverages to both a new medicine and a powerful new solvent. Of course, this also began the long tradition of production of liqueurs and strong spirits for consumption. The use of alcohol as a fuel, however, did not occur until significantly later periods. This volume presents a general overview of the early history and chemistry of alcohol production and isolation, as well as a discussion of its early uses in both the chemical arts and medicine.
List of contents
Origin of the term Alcohol.- Origin of Ethanol Production via Fermentation.- Scope of Current Volume.- Earliest Fermented Beverages.- Fermentation.- Mead.- Date Wine.- Palm Wine.- Beer.- Beer vs. Bread.- Barley Beer.- Beer vs. Wine.- Beer in Mesopotamia.- Beer in Egypt.- Grape Wine.- Chemical Archaeological Studies.- Viniculture.- Wine Production.- Fermented Milk.- Kefir.- Kumis.- Distillation and the Isolation of Alcohol.- A Brief History of Distillation Methods.- Distillation of Wine.- Early Chemical and Medical Applications of Alcohol.- Chemical and Medical Uses of Fermented Beverages.- Early Chemical Applications of Alcohol.- Early Medical Applications of Alcohol.- About the Author.- Index.
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“This brief monograph is part of the ‘SpringerBriefs History of Chemistry’ series (a subseries of ‘SpringerBriefs in Molecular Science’). Rasmussen (North Dakota State Univ.), a recognized historian of chemistry, is also the series editor. … The book is well documented with copious footnotes that include brief biographies of many of the figures involved in this history, and full references. … Summing Up: Recommended. All general, academic, and professional history of chemistry collections.” (H. Goldwhite, Choice, Vol. 52 (5), January, 2015)
“The book is well written, extensively referenced, and covers a range of scholarly material on ethanol production from several disciplines. The result is a convincing and erudite study of the early history of this most attractive of compounds, and one that I recommend highly for all chemists and their libraries.” (John Nicholson, Chemistry World, December, 2014)
Report
"This brief monograph is part of the 'SpringerBriefs History of Chemistry' series (a subseries of 'SpringerBriefs in Molecular Science'). Rasmussen (North Dakota State Univ.), a recognized historian of chemistry, is also the series editor. ... The book is well documented with copious footnotes that include brief biographies of many of the figures involved in this history, and full references. ... Summing Up: Recommended. All general, academic, and professional history of chemistry collections." (H. Goldwhite, Choice, Vol. 52 (5), January, 2015)
"The book is well written, extensively referenced, and covers a range of scholarly material on ethanol production from several disciplines. The result is a convincing and erudite study of the early history of this most attractive of compounds, and one that I recommend highly for all chemists and their libraries." (John Nicholson, Chemistry World, December, 2014)
