ethyl alcohol, also known as grain alcohol (absolute alcohol if undiluted), is the principal type of alcohol found in alcoholic beverages. This compound with molecular formula C2H5OH has a very distinctive perfume-like smell. It is produced by the fermentation of sugars by yeasts, most notably, Saccharomyces cerevisiae.
Ethanol can be measured in breath (30 minutes after consumption), sweat (over 40 minutes after consumption) and blood. The presence of ethanol in blood at concentrations >30 mg/dL (>0.03% or g/dL) is generally accepted as a strong indicator of the use of an alcohol-containing beverage. Ethanol can be also detected in high amounts in the blood of those with auto-brewery syndrome (gut fermentation syndrome) or smaller but still elevated amounts with yeast or bacterial dysbiosis (overgrowth) through endogenous fermentation within the digestive system.
Ethanol can be measured in breath (30 minutes after consumption), sweat (over 40 minutes after consumption) and blood. The presence of ethanol in blood at concentrations >30 mg/dL (>0.03% or g/dL) is generally accepted as a strong indicator of the use of an alcohol-containing beverage. Ethanol can be also detected in high amounts in the blood of those with auto-brewery syndrome (gut fermentation syndrome) or smaller but still elevated amounts with yeast or bacterial dysbiosis (overgrowth) through endogenous fermentation within the digestive system.
