alkoholilised

Alcohol-lised refers to a process or condition involving the interaction of alcohol (ethanol) with various substances, typically through chemical reactions or physical absorption. The term is not standardized in scientific literature but is sometimes used in contexts such as food preservation, fermentation, or industrial applications where ethanol plays a key role.

In food science, alcohol-lised preservation involves the use of ethanol to inhibit microbial growth, extending shelf life. This method is common in beverages like wine, beer, and spirits, where alcohol acts as a natural preservative by disrupting cell membranes of bacteria and fungi. The effectiveness depends on concentration, with higher alcohol levels generally providing stronger antimicrobial effects.

In biochemistry, alcohol-lised reactions may involve denaturation of proteins or extraction processes. For example, ethanol is used in protein precipitation techniques to separate biomolecules from solutions. It can also facilitate the extraction of compounds like essential oils or pharmaceuticals by dissolving nonpolar substances while leaving polar contaminants behind.

The term may also appear in discussions about alcohol metabolism, where enzymes like alcohol dehydrogenase break down ethanol into acetaldehyde and subsequently into acetate. This metabolic process is critical in understanding the physiological effects of alcohol consumption.

While "alcohol-lised" is not a formal term in most scientific fields, it can be useful in informal or industry-specific contexts to describe processes influenced by ethanol. Proper handling and awareness of alcohol’s properties are essential in applications ranging from food safety to chemical synthesis.