1. One of a series of organic chemical compounds in which a hydrogen (H) attached to carbon is replaced by a hydroxyl (OH); alcohol’s react with acids to form esters and with alkali metals to form alcoholates. For individual alcohol’s not listed here, see specific name.

2. CH3CH2OH; made from sugar, starch, and other carbohydrates by fermentation with yeast, and synthetically from ethylene or acetylene. It has been used in beverages and as a solvent, vehicle, and preservative; medicinally, it is used externally as a rubefacient, coolant, and disinfectant, and internally as an analgesic, stomachic, sedative, and antipyretic. Syn: ethanol, ethyl alcohol, grain alcohol, rectified spirit, wine spirit.

3. The azeotropic mixture of CH3CH2OH and water (92.3% by weight of ethanol at 15.56°C).


[Ar. al, the, + kohl, fine antimonial powder, the term being applied first to a fine powder, then, to anything impalpable (spirit)]

absolute alcohol

acid alcohol

anhydrous alcohol

bile alcohol

dehydrated alcohol

denatured alcohol

dihydric alcohol

dilute alcohol

fatty alcohol

grain alcohol

methyl alcohol

monohydric alcohol

multiple alcohol

polyoxyethylene alcohols

primary alcohol

pyroligneous alcohol

rubbing alcohol

secondary alcohol

tertiary alcohol

trihydric alcohol

unsaturated alcohols

wax alcohol