ALCOHOL; ITS HISTORY, AND ITS EFFECTS UPON SOCIETY.
By W. H. Riley, M.D.
By W. H. Riley, M.D., Superintendent of Colorado Sanitarium, Boulder, Colo. THERE are a number of compounds which are so similar that they are called the "alcohol series." By adding CH₂ to the formula for one we get the formula of the next in the series. The first is methyl alcohol, the composition of which is shown in its formula, CH₄O. This is also called "wood alcohol," as it is derived from wood by distillation. The wood is heated, and from the vapors arising the wood alcohol is condensed. It is slightly intoxicating in its character, but has a bad odor, and for this reason people do not like to drink it. They do so occasionally, but with ill effects. At the time of writing this article we notice in the papers a despatch from Montana, stating that two men are dead, and two of their companions are in a critical condition "from the effects of drinking wood alcohol." By adding CH₂ to the formula for methyl alcohol we have CH₄O + CH₂ = C₂H₆O. This is recognized at once as the formula for the alcohol which is the subject of this article, and to which is given the name of ethyl alcohol, or wine spirit. This member of the alcohol family is the essential element of spirituous liquors, and constitutes the intoxicating principle in wine, beer, brandy, etc. Third in the series is propyl alcohol, the formula of which and relation to the preceding is shown in the equation CH₄O + 2(CH₂) = C₃H₈O. This is a colorless liquid, with a pleasant odor, and is always formed in small amounts in the fermentation of sugar. Butyl alcohol, C₄H₁₀O, is produced in the fermentation of the beet root. An acid formed from this kind of alcohol is present in old cheese and rancid butter, giving the peculiar flavor. We will mention another member of this series, which is the characteristic constituent of "bad whisky." This is amyl alcohol, or "fusel-oil," C₅H₁₂O. This is very intoxicating, a few drops producing as great effects as a large quantity of ethyl alcohol, or wine spirit. As we progress in the series, the succeeding members exceed the preceding in intoxicating power. In the above list, wood alcohol, CH₄O, is least intoxicating, and fusel-oil, CH₄O + 5(CH₂), is most intoxicating. The following table shows the results of some experiments by Dujardin-Beaumetz. It was carefully observed how much of each alcohol was required to kill an animal upon which he was experimenting. It will be noticed that the amount required to produce death is less with each of the succeeding members of the series. It will also be noticed that a less amount of diluted spirit is required than undiluted. Mean toxic dose in grams per kilogram weight of the animal. |
Pure. |
Diluted. |
|---|
| Ethyl Alcohol, C₂H₆O, |
8.0 |
7.75 |
| Propyl ", C₃H₈O, |
3.9 |
3.75 |
| Butyl ", C₄H₁₀O, |
2.0 |
1.85 |
| Amyl ", C₅H₁₂O, |
1.7 |
1.50 |
Closely allied to these is carbolic acid, C₆H₆O, which differs from wine spirit by only four atoms of carbon, and yet is well known to be a powerful poison. Would the relationship alcohol sustains to carbolic acid be any proof of its harmlessness?