The Quest for Aqua Vitae: The History and Chemistry of Alcohol from Antiquity to the Middle Ages by Seth C. RasmussenThe Quest for Aqua Vitae: The History and Chemistry of Alcohol from Antiquity to the Middle Ages by Seth C. Rasmussen

The Quest for Aqua Vitae: The History and Chemistry of Alcohol from Antiquity to the Middle Ages

bySeth C. Rasmussen

Paperback | May 7, 2014

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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.
Seth C. Rasmussen is Professor of Chemistry at North Dakota State University (NDSU) in Fargo. He received his B.S. in Chemistry from Washington State University in 1990 and his Ph.D. in Inorganic Chemistry from Clemson University in 1994, under the guidance of Prof. John D. Peterson. As a postdoctoral associate at the University of Ore...
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Title:The Quest for Aqua Vitae: The History and Chemistry of Alcohol from Antiquity to the Middle AgesFormat:PaperbackDimensions:111 pagesPublished:May 7, 2014Publisher:Springer-Verlag/Sci-Tech/TradeLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:3319063014

ISBN - 13:9783319063010

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Table of Contents

Introduction.- 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. Wine.- Beer in Mesopotamia.- Beer in Egypt.- Grape Wine.- Viniculture.- Wine Production.- Fermented Milk.- Distillation and the Isolation of Alcohol.- Advances in Distillation.-Distillation of Wine.- Early Medical and Chemical Uses of Alcohol.