Medicine, Health & Food
Volume: 154 , Issue: 1 , August Published Date: 15 August 2024
Publisher Name: IJRP
Views: 39 , Download: 33 , Pages: 222 - 234
DOI: 10.47119/IJRP1001541820247070
Publisher Name: IJRP
Views: 39 , Download: 33 , Pages: 222 - 234
DOI: 10.47119/IJRP1001541820247070
Authors
# | Author Name |
---|---|
1 | Emtenan Abubaker Kambal Abdelhafiz |
2 | Suad Elnour Ibrahim Malik |
3 | Ahmed A. Elgamel |
4 | Hassan I. Osman |
Abstract
Introduction: Alcohol is formed when yeast ferments (breaks down without oxygen) the sugars in different food. For example, wine is made from the sugar in grapes, beer from the sugar in malted barley (a type of grain), and cider from the sugar in apples, vodka from the sugar in potatoes, beets or other plants. Results: When looking into BAC in mg/ml of different forms of Aragi and comparing it to whisky, the following was found. Aragi of all types is significantly less concentrated than Whisky. Conclusion: This study shows the chemical composition of Aragi and whiskey and quantitatively and qualitatively by chromatographic methods.