3. Pure spirit of wine; pure or highly rectified spirit (called also ethyl alcohol); the spirituous or intoxicating element of fermented or distilled liquors, or more loosely a liquid containing it in considerable quantity. It is extracted by simple distillation from various vegetable juices and infusions of a saccharine nature, which have undergone vinous fermentation.
As used in the U. S. "Pharmacopœia," alcohol contains 91 per cent by weight of ethyl alcohol and 9 per cent of water; and diluted alcohol (proof spirit) contains 45.5 per cent by weight of ethyl alcohol and 54.5 per cent of water.
4. (Organic Chem.) A class of compounds analogous to vinic alcohol in constitution. Chemically speaking, they are hydroxides of certain organic radicals; as, the radical ethyl forms common or ethyl alcohol (C2H5.OH); methyl forms methyl alcohol (CH3.OH) or wood spirit; amyl forms amyl alcohol (C5H11.OH) or fusel oil, etc.
Al"co*hol*ate (&?;), n. [Cf. F. alcolaie.] (Chem.) A crystallizable compound of a salt with alcohol, in which the latter plays a part analogous to that of water of crystallization. Graham.
Al`co*hol"a*ture (&?;), n. [Cf. F. alcoolature.] (Med.) An alcoholic tincture prepared with fresh plants. New Eng. Dict.
Al`co*hol"ic (&?;), a. [Cf. F. alcolique.] Of or pertaining to alcohol, or partaking of its qualities; derived from, or caused by, alcohol; containing alcohol; as, alcoholic mixtures; alcoholic gastritis; alcoholic odor.
Al`co*hol"ic, n. 1. A person given to the use of alcoholic liquors.