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The quest for aqua vitae [electronic resource] : the history and chemistry of alcohol from antiquity to the Middle Ages

The quest for aqua vitae [electronic resource] : the history and chemistry of alcohol from antiquity to the Middle Ages

Material type
E-Book(소장)
Personal Author
Rasmussen, Seth C.
Title Statement
The quest for aqua vitae [electronic resource] : the history and chemistry of alcohol from antiquity to the Middle Ages / Seth C. Rasmussen.
Publication, Distribution, etc
Cham :   Springer International Publishing :   Imprint: Springer,   2014.  
Physical Medium
1 online resource (viii, 111 p.) : ill. (some col.).
Series Statement
SpringerBriefs in molecular science,2191-5407
ISBN
9783319063027
요약
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.
General Note
Title from e-Book title page.  
Content Notes
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.
Bibliography, Etc. Note
Includes bibliographical references and index.
이용가능한 다른형태자료
Issued also as a book.  
Subject Added Entry-Topical Term
Alcohol --History.
Short cut
URL
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001 000046047223
005 20200924161937
006 m d
007 cr
008 200916s2014 sz a ob 001 0 eng d
020 ▼a 9783319063027
040 ▼a 211009 ▼c 211009 ▼d 211009
050 4 ▼a QD415-436
082 0 4 ▼a 641.2/1 ▼2 23
084 ▼a 641.21 ▼2 DDCK
090 ▼a 641.21
100 1 ▼a Rasmussen, Seth C.
245 1 4 ▼a The quest for aqua vitae ▼h [electronic resource] : ▼b the history and chemistry of alcohol from antiquity to the Middle Ages / ▼c Seth C. Rasmussen.
260 ▼a Cham : ▼b Springer International Publishing : ▼b Imprint: Springer, ▼c 2014.
300 ▼a 1 online resource (viii, 111 p.) : ▼b ill. (some col.).
490 1 ▼a SpringerBriefs in molecular science, ▼x 2191-5407
500 ▼a Title from e-Book title page.
504 ▼a Includes bibliographical references and index.
505 0 ▼a 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.
520 ▼a 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.
530 ▼a Issued also as a book.
538 ▼a Mode of access: World Wide Web.
650 0 ▼a Alcohol ▼x History.
830 0 ▼a SpringerBriefs in molecular science.
856 4 0 ▼u https://oca.korea.ac.kr/link.n2s?url=http://dx.doi.org/10.1007/978-3-319-06302-7
945 ▼a KLPA
991 ▼a E-Book(소장)

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Main Library/e-Book Collection/ Call Number CR 641.21 Accession No. E14033282 Availability Loan can not(reference room) Due Date Make a Reservation Service M

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