How many degrees does alcohol burn. The desired strength of moonshine and methods for determining it without an alcohol meter

– Plate Nova

Here are five things you can tell in a company if you want to distract your buddies from alcohol abuse.

Alcohol as a drug

Alcohol is an antiseptic. Wine contains tannins, tannins that positively affect the functioning of the heart.

In American and European collections of standards that regulate the quality of medicines, alcohol is equated with medicine. One of the collections says that alcohol in small quantities can cause euphoria, vasodilation, stimulate breathing, affect blood circulation ... Alcohol is used as an stimulant, diuretic, diaphoretic, laxative, and also as a sleeping pill.

Alcohol can burst into flames

Have you ever wondered how strong alcohol must be in order to catch fire? In ancient times, to check the authenticity of whiskey, it was poured on gunpowder. And if the whiskey caught fire, and the gunpowder ignited, then it was believed that the drink was real. But now many factors are already known that affect whether ignition occurs.

It is known that it is not the liquid itself that ignites, but the vapors. The stronger the alcohol, the more vapor it contains. Temperature also matters. For example, vodka with a strength of 45 0 does not burn at room temperature. But if you bring the flame of a lighter or gas burner to it at some distance, then it will ignite for a while. This is due to the fact that the flame heats the alcohol, resulting in more and more vapors. If you heat the vodka to a higher temperature, then after a while enough vapors will arise, the vodka will ignite, and will burn more and more intensely.

With weaker alcoholic beverages, this happens a little differently. For example, in cooking, wine is poured into a hot pan and it ignites spectacularly. Despite the fact that the strength of the wine is 12 0. And vice versa - even 100% ethanol will not ignite if the temperature is 12 0 C or lower.

There is alcohol even in space

In 2006, astronomers discovered huge clouds of alcohol in deep space. Unfortunately, most of these clouds are methyl alcohol, which is very poisonous and toxic. Conscientious manufacturers remove this methyl alcohol from their alcoholic beverages completely.

In addition, space alcohol contains a large amount of ethanol. No one knows for sure how much is in there, but it's thought to be over four septillion ounces. In other words, that's four trillion trillion drinks. The role of these gaseous alcohol clouds is not yet fully understood, as well as where the alcohol came from. So far, it is only known that alcohol clouds play a significant role in the formation of stars. That is, in a sense, thanks to alcohol, a new star is born.

Alcohol lowers body temperature

Everyone knows the misconception that alcohol warms. Of course, if you drink wine or vodka, you will feel that it has become warmer. In fact, alcohol lowers body temperature.

When you are cold, blood drains from the surface of the skin to keep the temperature inside the body and keep vital organs working. Alcohol dilates the superficial vessels, and the blood again rushes to the surface of the skin. And then it returns again, only already chilled, and thereby lowers the overall body temperature. This can lead to a high risk of hypothermia, which can be fatal.

The pressure in a bottle of champagne is three times higher than in a car tire

The pressure in a champagne bottle is up to 63 kg/m 2 . For comparison, the pressure in a car tire is about 21 kg/m 2 . No wonder bottles of champagne are transported with a wire bridle on the corks.

When champagne was first produced, it was nicknamed le vin du diable or "the devil's wine" because of the exploding bottles and popping corks. This is due to the fact that in the already packed bottle, the fermentation process continues. An experiment was conducted, as a result of which it was found that a champagne cork flies out at a speed of 72 km / h. Take care of your eyes!

Vodka is considered a traditional Russian drink. Not a single important event in the life of a Russian person is complete without a plentiful feast with strong drinks. And although everyone knows that vodka has a detrimental effect on the human body, its popularity does not at all decrease from this. Therefore, it is not surprising that every year the number of counterfeit vodka in stores increases, the use of which can cost a person a life. If you cannot imagine a noisy holiday without strong alcoholic drinks, then take their choice with great responsibility. First of all, you need to check how many degrees are in the vodka that you plan to buy.

Vodka: the official version of the invention of the drink

According to the official version, this year vodka may already celebrate its one hundred and fifty-seventh birthday. Her invention is attributed to Dmitri Mendeleev, who devoted a whole scientific work to this drink. It was Mendeleev who determined that vodka should consist of water and ethyl alcohol, and answered the question of how many degrees in vodka are considered the ideal combination of strength and safety for the human body. After long experiments, Mendeleev came to the conclusion that a forty-degree drink is optimal and does not burn the delicate mucous membrane.

When did vodka appear in Rus'?

In fact, vodka appeared in Rus' much earlier than Dmitri Mendeleev's treatise on this alcohol-containing liquid was written. Historians have found mention of a strong strong drink brought from Genoa as early as the beginning of the fifteenth century. Then no one thought about how many degrees in vodka, but the result of its use was simply stunning for Rus'. The number of robbery attacks, fights and various cases of atrocities on the streets after drinking a foreign strong drink has increased significantly. Therefore, vodka was banned from being imported into the country for a whole hundred years, and later it was used only as a medicine. Doctors advised to use it very carefully and not more than one spoon per day.

Only by the nineteenth century vodka received its mass distribution in Russia, and the name known to everyone was finally assigned to it.

High-quality vodka: components and proportions

In the mass production of vodka, ethyl alcohol and water are used, the concentration and purification of these components determine the strength and quality of the product. To improve the taste, honey, herbs or berries are added to the alcoholic drink. But this does not affect the quality of alcohol at all. In this case, information about how many degrees in alcohol plays a huge role. Vodka, which experts recognize as the best, it is important that the alcohol has at least ninety-six degrees.

Most often, ethyl alcohol in its pure form just has the necessary strength, after cleaning, the strength of alcohol slightly increases. In production, it is purified with silver ions or carbon, this is considered the safest and most effective way to separate hazardous impurities.

If all the manipulations are done correctly, then vodka with a strength of forty to fifty-six degrees will come out of the conveyor. This small takeoff is considered absolutely normal and complies with Russian GOSTs.

Low-quality goods appear on the shelves of stores quite often. It may not correspond to the declared strength, density, in the worst case, be made from deadly methyl alcohol. Therefore, almost every Russian knows several ways that will determine the quality of purchased vodka.

At what degree does vodka freeze?

Many experts say that good vodka does not freeze. Actually it is not. High-quality vodka may well freeze if the temperature drops below twenty-five degrees Celsius. In some cases, a strong alcoholic drink can even withstand a frost of thirty-two degrees. It depends on the strength of the drink itself and the additives that it contains.

To check the quality of the alcohol bought in the store, you need to set the temperature in the freezer of the refrigerator within twenty-four degrees Celsius. If the vodka freezes after a few hours, this will indicate that the strength of the drink is lower than stated. In addition, it is likely that such a surrogate was made from low-quality alcohol.

The flammability of the favorite Russian drink is considered one of the indicators of its quality. Indeed, this method allows you to accurately determine the strength of the drink, namely, it will allow you to answer the question of how many degrees. Vodka burns only at a strength of forty degrees. The higher the concentration of alcohol in the drink, the more noticeable the burning will be. Moreover, the flame must necessarily have a blue tint, the green color of the flame means that methyl alcohol was used in the production of vodka. In no case should you drink such a drink.

Rating of the strongest national drinks

Almost all of our compatriots believe that vodka is the strongest alcohol in the world. But in fact, this statement can be argued. The list of the strongest drinks in the world includes Scotch whiskey, absinthe, vodka, sake. How many degrees each of these drinks contains will determine its place in the ranking:

1. Absinthe. This alcoholic drink made from bitter wormwood can reach eighty-five degrees. Most often on sale there is absinthe with a strength of seventy degrees. Of all alcoholic beverages, it is the most controversial and dangerous. Even in small quantities, the use of absinthe causes hallucinations and attacks of unmotivated aggression.
2. Scotch whiskey. Whiskey, or scotch, as it is also called, in the traditional version has a strength of seventy degrees. But such alcohol rarely hits the shelves of shops, usually the strength of whiskey does not exceed fifty degrees. Whiskey is made from barley, and its name is enshrined as a brand at the legislative level. The history of the appearance of the drink is very confusing, but historians note that even the ancient Celts knew how to make a strong alcoholic drink, which they used on major holidays.
3. Vodka. Classical vodka with a strength of forty degrees takes only third place in the ranking.
4. Sake. Japanese rice vodka is often mistakenly considered a strong alcoholic drink. But in fact, its fortress rarely approaches twenty degrees. When serving, the Japanese dilute sake with water to fifteen degrees. There are hundreds of sake production recipes in Japan. Usually it has a pronounced fruity taste with a slight bitterness. Particularly expensive varieties of sake are distinguished by the aroma and taste of mushrooms. Such alcohol is considered elite and is not exported.

The list of popular and strong drinks can also include Mexican tequila, which has a strength of fifty degrees.

Homemade alcoholic drinks

In our country, the population consumes not only drinks that are sold in stores. After all, in order not to worry about how many degrees there are in vodka, you can produce it yourself. This is exactly what many of our craftsmen do, delighting their guests with delicious tinctures and liqueurs.

Homemade alcoholic drinks come in different strengths. To understand how many degrees are in the liqueur, vodka, or rather information about its strength, will not be enough. Some experts are able to make a liquor from the usual forty-degree vodka, combined with berries and herbs, which will have fifty degrees of strength. It all depends on the aging of the drink, additives and, of course, the recipe. And quite often it is kept a secret by several generations of the same family.

A few words in conclusion

Of course, vodka cannot be considered a healthy drink, even in minimal amounts it is a poison for all human organs. Therefore, going to the store for another bottle of "little white", try not to hurt yourself too much with this primordially Russian strong drink.

Any person who at least once in his life went on vacation to the village knows perfectly well that the quality of moonshine and other alcoholic beverages is checked by setting it on fire. But why is it like this? Should vodka burn?

Where did the verification come from and why is it needed?

The burning of strong alcoholic beverages has been known to our compatriots for so long that no one even remembers the history of its appearance. “Trial by fire” for strong alcoholic beverages is used mainly by distillers.

Ignition helps not only to determine the theoretical strength and purity of the product, but also to divide it into fractions. In the latter case, the method is a real lifesaver if there is no alcohol meter at hand.

If cognac, moonshine or vodka burns well, but emits an unpleasant and pungent odor, this indicates impurities that are hazardous to health. Drinking such a product is strictly not recommended.

Vodka as it is

A good one should really burn beautifully. However, in order for the quality control of the drink to be truly correct, some subtleties must be observed.

From the school chemistry course, several facts are known related to both vodka and alcohol. Theoretically, it should consist of two components: distilled water and alcohol. But this is only in theory. In practice, the drink often contains a large amount of impurities (esters, fusel oils, etc.). The degree of their concentration directly depends on the quality of alcohol purification.

Is vodka on fire? It burns and doesn't burn. Water and other impurities, which make up the lion's share of the composition, cannot burn. Only alcohol vapors and essential oils light up, and the higher their concentration, the stronger, brighter and longer the burning.

How to check the quality of alcohol?

When checking, you should follow a few simple rules:

1. Well-chilled vodka (even the highest quality) will never burn. Any drink must be warmed up to a temperature above forty or fifty degrees before being set on fire.
2. Vodka will never catch fire without free access to oxygen. A bottle or decanter will not work for testing. Use a spoon, saucer and any other similar container.
3. When igniting, remember: vodka is not alcohol in its pure form and not gasoline. It does not ignite immediately, does not burn with a clear flame, and sometimes it takes a little effort.
4. An even, relatively short-lived blue flame indicates high-quality alcohol.
5. Many do not know at what degrees vodka burns. If the vodka ignited, but did not burn for long and not too well, this is not an indicator of a quality drink. The practice of craftsmen found that the drink starts to burn at a strength of 30 degrees.
6. It is strictly forbidden to drink vodka that burns with green fire! Such a flame indicates the presence of harmful impurities of methyl alcohol, which are deadly to humans.
7. The liquid remaining after burning - water - should remain transparent in color without an unpleasant and even more pungent odor.

Sambuca VS vodka: which burns better and why?

Often inquisitive connoisseurs of alcoholic beverages may wonder why an Italian drink burns better than a domestic product. The degrees are almost the same.

Indeed, the strength of both drinks is about the same, but the composition is not. Moreover, vodka burns much worse than the French Cointreau liqueur. Few have heard of the latter in its purest form. This is the top - burning - layer of the B-52 cocktail.

Its strength is much less than vodka and sambuca. What is the reason? Sugar syrup? Not at all. Such a bright and enviable flame gives a high concentration of essential oils in the drink.

Some interesting facts about the strength of alcohol

Sometimes store-bought vodka burns badly, not because of a marriage or dishonesty of the manufacturer, but because of improper storage of the product in a warehouse or store. The contents of a clear glass bottle that has been left in direct sunlight will inevitably lose its strength.

A glass of vodka left on the table from evening to morning will lose its strength. The same will happen with a leaky sealed decanter and bottle. Even the smallest contact of alcohol with oxygen will affect the quality of the drink.

Infusion of alcoholic beverages in an oak barrel favorably affects not only the taste, aroma and color, but also the strength. The liquid, which is cool, dark and without access to oxygen, gradually gains strength over time. Ripens.

burning wine

(Culinary dictionary. Zdanovich L.I. 2001)

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(Source: United Dictionary of Culinary Terms)

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