[Fr., from Arab.] A volatile organic substance produced during the fermentation of vegetable juices which contain sugar. It is a colorless, limpid liquid, possessing an agreeable smell and burning taste; is very inflammable, and burns with a bluish flame. It is used for thermometers in measuring low temperatures, and can be employed down to -39 F. It is prepared from spirituous liquors by successive distillations'. The alcohol being more volatile than water, comes off first; but it cannot be entirely separated from water by this process, since the strongest spirit so obtained contains 10 per cent. of water. To obtain pure alcohol, this water has to be removed by distilling the spirit with some substance capable of combining with water, such as quicklime or potassium carbonate. To the chemist alcohol is very useful as a solvent, and in medicine as a solvent and antiseptic agent. It is the alcohol in spirits, wines, and malt liquors to which the intoxicating effects of these beverages are due. In chemistry the term alcohols is applied to a considerable number of liquids which resemble ordinary alcohol in certain chemical reactions, and include methyl, propyl, and various other compounds.