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Catalog of key terms in commodity inspection and laboratory testings of food, animal feed, water, soil and environment.
Alcohols
The most common alcohols that occur in food are ethanol and methanol. Although ethanol is widely used as an "active" ingredient in alcoholic beverages, it also serves as a preservative. Ethanol and methanol are rapidly and well absorbed in the gastrointestinal tract. Methanol can cause blindness and is a regular parameter in determining the health of alcoholic beverages, especially home-made brandies and liqueurs.