Definition. - A liquid composed of about 92.3 per cent. by weight, or 94.9 per cent. by volume, of absolute ethyl alcohol, and about 7.7 per cent. by weight of water.

Description and. Properties. - A transparent, colorless, mobile, and volatile liquid, of a characteristic, rather agreeable odor, and a burning taste. Miscible with water, ether, or chloroform in all proportions. It is inflammable, and readily volatilized even at low temperatures. Alcohol should be kept in well-closed vessels, in a cool place, remote from lights or fire.

Official Preparation

Alcohol Dilutum - Alcoholis Diluti - Diluted Alcohol (U. S. P.). - A liquid composed of about 41.5 per cent. by weight, or about 48.9 per cent. by volume, of absolute ethyl alcohol, and about 58.5 per cent. by weight of water. It should be kept in well-closed vessels, in a cool place, remote from lights or fire.

Alcohol Absolutum - Alcoholis Absoluti - Absolute Alcohol (U. S. P.). -

Definition. - Ethyl alcohol, containing not more than 1 per cent. by weight of water.

Description and Properties. - A transparent, colorless, mobile, and volatile liquid, of a characteristic, rather agreeable odor, and a burning taste. Very hygroscopic. It should be kept in well-stoppered bottles or tin cans, in a cool place, remote from lights or fire.

Spiritus Vini Gailici - Spiritus Vini Gallici - Brandy (U. S. P.). - Definition. - An alcoholic liquid obtained by the distillation of the fermented unmodified juice of fresh grapes.

Description and Properties. - A pale amber-colored liquid, having a distinctive odor and taste and a slightly acid reaction. Its specific gravity should not be more than 0.941, nor less than 0.925, corresponding, approximately, to an alcoholic strength of 39 to 47 per cent. by weight, or 46 to 55 per cent. by volume, of absolute alcohol.

Splritus Frumenti - Spiritus Frumenti - Whisky (U. S. P.). - Definition. - An alcoholic liquid obtained by the distillation of the mash of fermented grain, such as Indian corn, rye, wheat, and barley, or their mixtures.

Description and Properties. - An amber-colored liquid, having a distinctive odor and taste and a slightly acid reaction. Its specific gravity should not be more than 0.945 nor less than 0.924, corresponding, approximately, to an alcoholic strength of 37 to 47 per cent. by weight, or 44 to 55 per cent. by volume, of absolute alcohol. Whisky should be at least four years old.

Vinum Album - Vini Albi - White Wine (U. S. P.). - Definition. - An alcoholic liquid made by fermenting the juice of fresh grapes, the fruit of Vitis vinifera (nat. ord. Vitaceae), freed from seeds, stems, and skins, and subjected to the usual cellar-treatment for fining and aging.

Description and Properties. - A pale amber-colored or straw-colored liquid, having a pleasant odor, free from yeastiness, and a fruity, agreeable, slightly spirituous taste, without excessive sweetness or acidity. It should contain not less than 7, nor more than 12, per cent. by weight - equivalent to 8.5 to 15 per cent. by volume - of absolute alcohol.

Vinum Rubrum - Vini Rubri - Red Wine (U. S. P.). - Definition. - An alcoholic liquid made by fermenting the juice of fresh red-colored grapes, the fruit of Vitis vinifera L. ( Vitaceae), in the presence of their skins, and subjected to the usual cellar-treatment for fining and aging.

Description and Properties. - A deep-red liquid, having a pleasant odor, free from yeastiness, and a fruity, moderately astringent, pleasant, and slightly acidulous taste, without excessive sweetness or acidity. It should contain not less than 7, nor more than 12, per cent. by weight - equivalent to 8.5 to 15.3 per cent. by volume - of absolute alcohol.