1.1 Introduction
Ethanol is one of a wide variety of structurally dissimilar agents that depress the functioning of central nervous system (Fleming et al., 2001). Its legal and widely acceptable use, is the enormous personal and societal cost of its abuse. With millions of individual becoming alcohol abusers or alcoholics and proportional toxic effects has led to a growing concern about its purity and quantity of ethanol in beverages and alcoholic-drinks. The cost of instrument as well as sophistication in handling prevents access to quick and accurate analyses of ethanol. The goal of this study was to establish a simple and rapid colorimetric method for estimating ethanol in alcoholic-drinks.
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
An alcoholic beverage is a drink containing ethanol (commonly called alcohol), also called ethyl alcohol, pure alcohol, grain alcohol or drinking alcohol. It is a volatile flammable colorless liquid. It is a powerful psychoactive drug and one of the oldest recreational drugs. It is best known as the type of alcohol found in alcohol beverages and thermometer. In common usage, it is often referred to simply as alcohol or spirit (Brain and Allan, 2005).
Alcoholic beverages are divided into three general classes, beer, wines and spirits. They are legally consumed in most countries and over 100 countries have laws regulating their production and consumption. In particular, such laws specify the minimum age at which a person may legally buy or drink the minimum age varies between 16 and 25 years, depending upon the country and the type of drink. Most nations set it at 18 years of age. Alcohol beverages are valued on account of their flavour and their stimulating effect and hardly at all as a source of energy; nevertheless, it is worth nothing that the energy value of dry wine is about equal to that of milk.
The three classes of alcoholic beverages are all made from carbohydrate materials by fermentation and their particular ingredient used and the way in which it is processed chiefly determines the character of the drink. The starting material used depends upon the product required. For example whisky is made from grain, Rum from molasses, wine from grapes, beer from malt and cider from apples (Morris Jacobs, 2009). The production and consumption of alcohols occurs in most cultures of the world, from hunter gatherer people to nation states.
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to determine the level of ethanol in alcoholic beverages produced in Nigeria as an indication for safety standard.
1.3 Statement of Problems
Investigation revealed that alcoholic beverages are often an important part of social event in these cultures. In many cultures, drinking plays a significant role in social interaction-mainly because of alcohol's neurological effects. Alcohol is a psychoactive drug that has depressant effect. A high blood alcohol content is usually considered to be legal drunkenness because it reduces attention and slows reaction speed. Alcohol can be additive, and the state of addition to alcohol is known as alcoholism (Bamforth, 2006).
Alcohol-specifically ethanol (ethyl alcohol, EtOH, CH3CH2OH) is the most socially accepted additive drug, which can have life threatening health hazards, its pleasures are very widely acknowledged and form a bond of community for the majority of adults in Western countries. References to those pleasures from a kind of “standing joke” physical and mental discordination (disorientation are viewed with bemused affection).
1.4 Aim and Objectives of Study
The aim of the study is to determine the level of ethanol in alcoholic beverages produced in Nigeria as an indication for safety standard. In achieving this aim, the following specific objectives were laid out as follows:
- To ascertain the quality of alcoholic beverages produced in Nigeria.
- To analyze the level of ethanol beverages made in Nigeria.
- To identify if there is proper monitoring and quality control alcoholic beverages.
Alcoholic beverages are a standard lubricant (anxiety-reliever) at social gatherings and those who refuse to consume ethanol run the risk of being social outcasts.
1.5 Research Questions
The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:
- Is there proper monitoring and quality control alcoholic beverages?
- Does made in Nigeria alcoholic beverages meets the international acceptable standard?
- What are the effects of alcohol to the human health?
- What is the level of ethanol beverages made in Nigeria?
- What is the quality of alcoholic beverages produced in Nigeria?
- What are the methods employed in the determination of ethanol in alcoholic beverages?
1.6 Significance of Study
Health benefits are frequently claimed for alcohol when consumed in moderation. Most of the claimed benefits are associated with reducing cardiovascular disease. However alcohol health implication vulmently out weights its health benefit. This project is a survey of level of alcohol in beverages produced in Nigeria and to ascertain the complains of the producer in accordance with accepted values of EBC/WHO recommendation.
This study will be of immense benefit to other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.7 Scope of Study
The scope of the research is focused on the determination of the level of ethanol in alcoholic beverages produced in Nigeria as an indication for safety standard.
The study includes the sampling and analysis of made in Nigeria Alcoholic beverage to determine the level of ethanol using acid dichromate reaction and visible spectroscopy methods. Also, the study will compare the results with that of WHO acceptable standard.
1.8 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection.
1.9 Definition of Terms
Alcoholic Beverage: An alcoholic beverage is a drink containing ethanol (commonly called alcohol), also called ethylalcohol, pure alcohol, grain alcohol or drinking alcohol.
