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(Chemistry) ethanol containing about 10 per cent of water, made by the fermentation of grain
al•co•hol(ˈæl kəˌhɔl, -ˌhɒl)
1. Also called ethyl alcohol , grain alcohol, ethanol. a colorless, volatile, flammable liquid, C2H5OH, produced by yeast fermentation of carbohydrates or, synthetically, by hydration of ethylene: used chiefly as a solvent and in beverages and medicines.
2. an intoxicating liquor containing this liquid.
3. any of a class of chemical compounds having the general formula ROH, where R represents an alkyl group and –OH a hydroxyl group.
[1535–45; < New Latin < Medieval Latin < Arabic al-kuḥl the powdered antimony, the distillate]
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|Noun||1.||grain alcohol - the intoxicating agent in fermented and distilled liquors; used pure or denatured as a solvent or in medicines and colognes and cleaning solutions and rocket fuel; proposed as a renewable clean-burning additive to gasoline|
neutral spirits, ethyl alcohol - nonflavored alcohol of 95 percent or 190 proof used for blending with straight whiskies and in making gin and liqueurs
gasohol - a gasoline substitute consisting of 90% gasoline and 10% grain alcohol from corn
alcohol - any of a series of volatile hydroxyl compounds that are made from hydrocarbons by distillation
spirits of wine - rectified ethyl alcohol
absolute alcohol - pure ethyl alcohol (containing no more than 1% water)
denatured alcohol - ethyl alcohol that is unfit for drinking but is still useful for other purposes
plant product - a product made from plant material