Licensed from Columbia University Press
Licensed from Columbia University Press
Alcoholic beverage obtained by distillation from wine or other fermented fruit juice or from various cereal grains that have first been brewed. The essential ingredient is usually a natural sugar or a starchy substance that may be easily converted into a sugar. The distillation process is based on the different boiling points of water (212 °F [100 °C]) and alcohol (173 °F [78.5 °C]). The alcohol vapours that arise while the fermented liquid boils are trapped and recondensed to create a liquid of much greater alcoholic strength. The resultant distillate is matured, often for several years, before it is packaged and sold. Seealso aquavit; brandy; gin; liqueur; rum; vodka; and whiskey.
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Inorganic compound, colourless, fuming, highly corrosive liquid, chemical formula HNO3. A common laboratory reagent, it is important in the manufacture of fertilizers and explosives (including nitroglycerin), as well as in organic syntheses, metallurgy, ore flotation, and reprocessing of spent nuclear fuel. A strong acid, it is toxic and can cause severe burns. It attacks most metals and is used for etching steel and photoengraving.
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