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.

Aragi

Toxicity

Chromotographic methods

Whisky

Alcohol

Beverages