This year’s science news featured water on Mars, the effects of e-cigarettes, new types of isomerism and bonding, and more! He gave the vodka his benevolent approval and sales took off. You could be forgiven for thinking there’s not a great deal that’s interesting about the chemistry of vodka. Vodka (Polish: wódka, Russian: водка, Swedish: vodka) is a clear distilled alcoholic beverage with different varieties originating in Poland, Russia and Sweden. The Chemistry of Vodka – Structure, Additives, and Impurities You could be forgiven for thinking there’s not a great deal that’s interesting about the chemistry of vodka. Jun 10, 2016 - Vodka is tasteless, odorless and colorless. But they don't all taste the same. By Christina Brandon. Due to the ever increasing number of vodka products and the client’s interest in new products, it is necessary to precisely determine their composition. Actually, a bear’s foot. The Chemistry of Vodka – Structure, Additives, and Impurities. Distillation allowed for the isolation of pure alcohol from a solution produced by the fermentation of some starchy or sugary grain, fruit or vegetable. The following infographic shows the chemistry of Vodka: Click to enlarge. The next issue of Montreal Gazette Headline News will soon be in your inbox. Insert straw and garnish with a mint sprig The great scientist did not drink vodka for fear of becoming an alcoholic like one of his brothers. That is not high enough to inactivate viruses, so vodka should be poured into a glass, not onto your hands. The real bears actually did knock back the vodka, rendering them sleepy and amiable throughout the fair. Most modern Vodkas are made from cereal grains including corn, rye and wheat. Drink it. Alcohol 70% v/v is much more effective. People don’t drink vodka because it’s an intriguing substance. The Chemistry of Vodka Other types of chemicals known also as alcohols can be made this way, but are made using natural gas, oil or coal in the refining processes. Originally, such alcoholic blends were used as medicine, but by the 14th century, vodka, the term originating from the Slavic “zhiznennia voda,” meaning “water of life,” was being consumed as a beverage in Russia and Poland. Your browser does not support JavaScript. The addition of natural flavorings, which can also be locally sourced, will add a degree of variety to the liquors available and cater more toward the targeted consumers. 2oz (60ml) vodka. Mendeleev, the chemist who devised the periodic table, standardized the amount of ethyl alcohol-- or ethanol--in vodka when he was the Director of the Russian Bureau of Standards.Russian vodka is 40 percent ethanol and 60 percent water by volume (80 proof).Vodka from other countries may range from 35 percent to 50 percent ethanol by volume. It is composed primarily of water and ethanol, but sometimes with traces of impurities and flavorings.Traditionally it is made by distilling the liquid from cereal grains that … The Right Chemistry: The story of vodka Back to video Fermentation is a process whereby a microbe, such as a yeast or bacterium, releases enzymes that convert starch or sugar into alcohol. Vodka is the most popular liquor in the country, accounting for more than 30 percent of total spirits sales by volume. 2 Comments on The Chemistry of Vodka – Structure, Additives, and Impurities; Click to enlarge. We encountered an issue signing you up. The spirit is fairly straightforward: colorless, lower in flavor (if not Comments may take up to an hour for moderation before appearing on the site. 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