Glossary

Ethyl alcohols

Ethyl alcohol, ethanol, alcohol. Ethyl alcohol is obtained by fermenting natural products containing alcohol (beer, wine, etc.), sugar (molasses, sugarbeet, fruit, etc.) and starch (potatoes, corn, rice, grain, etc.) after prior saccharification. It is also produced from saccharification of the wood from by-products of cellulose production, and synthetically from acetylene (carbide ethyl alcohol, mineral spirit). Pure alcohol is clear, flows easily and burns with a clear, pale flame. Boiling point 78°C. For technical purposes the alcohol is denatured with acetone, turpentine, methyl alcohol, etc. depending on how it is used, therefore it is unfit for human consumption. Generally used as a solvent in the manufacture of matting compounds, polishes and lacquers

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