rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    non sort: The
    title: Quest for Aqua Vitae
    sub title: The History and Chemistry of Alcohol from Antiquity to the Middle Ages
  name:
    name part: Rasmussen, Seth C.
    role:
      role term: creator
    role:
      role term: author.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: gw
    date issued: 2014
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: VIII, 111 p. 47 illus., 16 illus. in color. online resource.
  abstract: Ethyl alcohol, or ethanol, is one of the most ubiquitous chemical compounds in the history of the chemical sciences. The generation of alcohol via fermentation is also one of the oldest forms of chemical technology, with the production of fermented beverages such as mead, beer, and wine predating the smelting of metals. By the 12th century, the ability to isolate alcohol from wine had moved this chemical species from a simple component of alcoholic beverages to both a new medicine and a powerful new solvent. Of course, this also began the long tradition of production of liqueurs and strong spirits for consumption. The use of alcohol as a fuel, however, did not occur until significantly later periods. This volume presents a general overview of the early history and chemistry of alcohol production and isolation, as well as a discussion of its early uses in both the chemical arts and medicine.
  table of contents: Origin of the term Alcohol -- Origin of Ethanol Production via Fermentation -- Scope of Current Volume -- Earliest Fermented Beverages -- Fermentation -- Mead -- Date Wine -- Palm Wine -- Beer -- Beer vs. Bread.- Barley Beer -- Beer vs. Wine -- Beer in Mesopotamia -- Beer in Egypt -- Grape Wine -- Chemical Archaeological Studies -- Viniculture -- Wine Production -- Fermented Milk -- Kefir -- Kumis -- Distillation and the Isolation of Alcohol -- A Brief History of Distillation Methods -- Distillation of Wine -- Early Chemical and Medical Applications of Alcohol -- Chemical and Medical Uses of Fermented Beverages -- Early Chemical Applications of Alcohol -- Early Medical Applications of Alcohol -- About the Author -- Index.
  note: by Seth C. Rasmussen.
  subject:
    topic: Chemistry
  subject:
    topic: History
  subject:
    topic: Organic chemistry
  subject:
    topic: Chemistry
  subject:
    topic: Organic Chemistry
  subject:
    topic: History of Science
  subject:
    topic: History, general
  classification: QD415-436
  classification: 547
  related item:
    title info:
      title: Springer eBooks
  related item:
    title info:
      title: SpringerBriefs in Molecular Science
  identifier: 9783319063027
  identifier: http://dx.doi.org/10.1007/978-3-319-06302-7
  record info:
    record creation date: 140423
    record change date: 20151204190412.0
    record identifier: 978-3-319-06302-7