Chemistry "Alcohol"

My article is about Alcohol.

Alcohol (ethanol) is a compound made up of carbon, hydrogen and oxygen. It is produced when yeasts ferment sugars. During fermentation, the yeasts grow by feeding on the sugars (eg glucose) and produce alcohol and gas (carbon dioxide) as by-products

Alcohol belongs in chemistry to a group of organic chemical compounds characterized by the presence of one or more aliphatic OH (hydroxyl) groups in the molecule. The main uses of alcohols are as solvents for gums, resins, lacquers, and varnishes, and for medical substances in pharmacy.

The alcohol produced naturally in the fermentation process. Fermentation is happened when bacteria and yeasts breakdown sugars by using a method of respiration without oxygen. Fermentation processes have long been utilized in baking bread, making beer and wine, and producing cheese. In baking and brewing, yeasts ferment sugars to produce ethanol and carbon dioxide the latter makes bread rise and puts bubbles.

In biology, the effects of alcohol on cells. Alcohol differs from other organic chemicals by affecting the way nerve cells operate when present in the body. At high concentrations it is even more poisonous and can kill all forms of life, including microorganisms. In fact, alcohol can be used to preserve the remains of animals and plants forever by preventing the microorganisms of decay from breaking down the tissues. Nerve cells in the brain are affected by alcohol. The result is that it reduces anxiety and makes people drowsy (sedative or depressant). It enhances the effects of antihistamines and barbiturates and people can die as a result of taking these drugs with alcohol. However, in low doses the depressing effect is most marked on parts of the brain concerned with inhibiting extreme behavior and making fine judgments. So people affected by alcohol are often uninhibited and unaware that they are not able to drive as safely as they should. This makes alcohol very dangerous.