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1 alcohol
'ælkəhol
1. noun(liquid made by the fermentation or distillation of sugar, present in intoxicating drinks, used also as a fuel, and in thermometers: I never drink alcohol - I drink orange juice.) alcohol
2. noun(a person who suffers from a dependence on alcohol.) alcohólicoalcohol n alcohol
alcohol sustantivo masculino 1 (Quím) alcohol; (Farm) tb 2 ( bebida) alcohol, drink
alcohol sustantivo masculino alcohol ' alcohol' also found in these entries: Spanish: abotargada - abotargado - abusar - alcoholemia - cerveza - ciega - ciego - desintoxicarse - desnaturalizada - desnaturalizado - domar - etílica - etílico - fricción - inflar - ingerir - metílica - metílico - perjudicar - petaca - probar - prohibir - resaca - seca - seco - sin - sobria - sobrio - soplar - tener - abstenerse - alegrar - alegre - chicha - destilar - efecto - embriagarse - entonado - graduación - influencia - intoxicación - licor - mamar - marear - suprimir - tomar English: alcohol - bring out - clampdown - downfall - drink - drown - drunk driving - DUI - limit - liquor - low-alcohol - neat - non-alcoholic - proof - slug - sorrow - spirit - stoned - strength - surgical spirit - tot - touch - vice - Breathalyzer - drinking - give - low - methylated spirit(s) - mixer - sobriety - surgical - temperancetr['ælkəhɒl]1 alcohol nombre masculinoalcohol ['ælkə.hɔl] n1) ethanol: alcohol m, etanol m2) liquor: alcohol m, bebidas fpl alcohólicasn.• alcohol (MED, QUI) s.m.'ælkəhɔːl, 'ælkəhɒlmass noun alcohol m['ælkǝhɒl]1.N (=drink) alcohol m (also Chem)I never touch alcohol — no pruebo el alcohol, soy abstemio
2.CPDalcohol abuse N — abuso m del alcohol
alcohol abuser N — alcohólico(-a) m / f
* * *['ælkəhɔːl, 'ælkəhɒl]mass noun alcohol m
См. также в других словарях:
Fermentation (biochemistry) — Fermentation in progress: scum formed by CO2 gas bubbles and fermenting material. See also Fermentation for particular usages of the fermentation process Fermentation is the process of extracting energy from the oxidation of organic compounds,… … Wikipedia
Fermentation (food) — Fermentation in food processing typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. When… … Wikipedia
Low-alcohol beer — Lager brand beer, which has 0.0% ABV Tourtel, a near beer which has 0.4% ABV … Wikipedia
Secondary fermentation — is a process commonly associated with winemaking, J. Robinson (ed) The Oxford Companion to Wine Third Edition pg 618 Oxford University Press 2006 ISBN 0198609906 ] which entails a second period of fermentation in a different vessel than what was… … Wikipedia
Stuck fermentation — A stuck fermentation occurs in winemaking when the yeast become dormant before the fermentation has completed. Unlike an arrested fermentation where the winemaker intentionally stops fermentation (such as in the production of fortified wines), a… … Wikipedia
Industrial fermentation — is the intentional use of fermentation by microorganisms such as bacteria and fungi to make products useful to humans. Fermented products have applications as food as well as in general industry. Contents 1 Food fermentation 2 Pharmaceuticals and … Wikipedia
Syngas fermentation — Syngas fermentation, also known as synthesis gas fermentation, is a microbial process. In this process, a mixture of hydrogen, carbon monoxide, and carbon dioxide, known as syngas, is used as carbon and energy sources, and then converted into… … Wikipedia
Dark fermentation — is the fermentative conversion of organic substrate to biohydrogen. It is a complex process manifested by diverse group of bacteria by a series of biochemical reactions involving three steps similar to anaerobic conversion. Dark fermentation… … Wikipedia
Lactic acid fermentation — is a biological process by which sugars such as glucose, fructose, and sucrose, are converted into cellular energy and the metabolic waste product fermental acid. It is a form of fermentation that occurs in some bacteria and animal cells in the… … Wikipedia
Bottom fermentation — Bot tom fer men*ta tion A slow alcoholic fermentation during which the yeast cells collect at the bottom of the fermenting liquid. It takes place at a temperature of 4[deg] 10[deg] C. (39[deg] 50[deg]F.). It is used in making lager beer and wines … The Collaborative International Dictionary of English
bottom fermentation — noun A slow alcoholic fermentation process carried out at low temperatures during which the yeast sinks to the bottom of the liquid. Used in brewing lager type beers. Ant: top fermentation … Wiktionary