Taxicab geometry: Difference between revisions

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{{Redirect|ABV}}
[[File:Absinthe ABV.jpg|thumb|325px|The alcohol by volume shown on a bottle of [[absinthe]].]]
 
'''Alcohol by volume''' (abbreviated as '''ABV''', '''abv''', or '''alc/vol''') is a standard measure of how much alcohol ([[ethanol]]) is contained in an [[alcoholic beverage]] (expressed as a [[Volume percent|percentage of total volume]]).<ref>{{cite web
|url=http://www.lafayettebrewingco.com/beer101.html
|title=Lafayette Brewing Co.
|publisher=www.lafayettebrewingco.com
|accessdate=2012-02-04
|last=
|first=
}}</ref><ref>{{cite web
|url=http://www.celtic-whisky.com/glossary.htm
|title=Glossary of whisky and distillation
|publisher=www.celtic-whisky.com
|accessdate=2012-02-04
|last=
|first=
}}</ref><ref>{{cite web
|url=http://www.englishalesbrewery.com/british-brewing-glossary.htm
|title=English Ales Brewery Monterey British Brewing Glossary
|publisher=www.englishalesbrewery.com
|accessdate=2012-02-04
|last=
|first=
}}</ref> It is defined as the number of millilitres of pure [[ethanol]] present in 100 millilitres of solution at 20&nbsp;°C.<ref>{{cite book | title=Collins English Dictionary | location=London | publisher=Collins | year=2005 }}</ref> The number of millilitres of pure ethanol is the mass of the ethanol divided by its density at 20&nbsp;°C, which is 0.78924 g/ml. The '''ABV''' standard is used worldwide.
 
In some countries, alcohol by volume is referred to as '''degrees Gay-Lussac''' (after the French chemist [[Joseph Louis Gay-Lussac]]),<ref>{{cite web
|url=http://chemistry.about.com/od/famouschemists/p/gaylussacbio.htm
|title=Joseph Louis Gay-Lussac (1778–1850)
|publisher=chemistry.about.com
|accessdate=2008-07-05
|last=
|first=
}}</ref>
although there is a slight difference since Gay-Lussac used 15&nbsp;°C.
 
Mixing two solutions of alcohol of different strengths usually causes a change in volume. More information on the phenomenon of volume changes due to mixing dissimilar solutions is discussed in the article on [[partial molar volume]].
 
== Typical levels ==
 
Details about typical amounts of alcohol contained in various beverages can be found in the articles about individual drinks.
 
{{table
|type=class="wikitable"
|hdrs=Drink {{!!}} Typical ABV
|row1=[[Juice|Fruit juice]] (naturally occurring) {{!!}} less than 0.1%
|row2=[[Low-alcohol beer]] {{!!}} 0.05%–1.2%
|row3= [[Kvass]] {{!!}}  0.05%–1.5%
|row4= [[Kombucha]] {{!!}}  0.5%–1.5%
|row5= [[Kefir]] {{!!}}  0.5%–2.0%
|row6= [[Boza]] {{!!}}  1%
|row7= [[Chicha]] {{!!}}  1%–11% (usually 1%–6%)
|row8= [[Cider]] {{!!}}  2%–8.5%
|row9= [[Beer]] {{!!}}  2%–12% (usually 4%–6%)
|row10= [[Alcopop]]s {{!!}} 4%–17.5%
|row11= [[Malt liquor]] {{!!}} 5%+
|row12= [[Makgeolli]] {{!!}}  6.5%–7%
|row13= [[Barley wine]] (strong ale) {{!!}} 8%–15%
|row14= [[Mead]] {{!!}}  8%–16%
|row15= [[Wine]] {{!!}}  9%–16% (most often 12.5%–14.5%)<ref>Robinson, Jancis. ''The Oxford Companion to Wine'', 3rd edition, (Oxford University Press: 2006). See ''alcoholic strength'' at p. 10.</ref>
|row16=[[Dessert wine]] {{!!}}  14%–25%
|row17=[[Sake]] (rice wine) {{!!}} 15% (or 18%–20% if not diluted prior to bottling)
|row18=[[Liqueur]]s {{!!}} 15%–55%
|row19=[[Fortified wine]] {{!!}}  15.5%–20%<ref>Robinson, Jancis. ''The Oxford Companion to Wine'', 3rd edition, (Oxford University Press: 2006). See ''fortification'' at p. 279.</ref> (in the [[European Union]], 18%–22%)
|row20=[[Soju]] {{!!}}  17%–45% (usually 19%)
|row21=[[Shōchū|Shochu]] {{!!}}  25%–45% (usually 25%)
|row22=[[Bitters]] {{!!}}  28%–45%
|row23=[[Mezcal]], [[Tequila]] {{!!}}  32%–60% (usually 40%)
|row24=[[Vodka]] {{!!}}  35%–50% (usually 40%, minimum of 37.5% in the [[European Union]])
|row25=[[Brandy]] {{!!}} 35%–60% (usually 40%)
|row26=[[Rum]] {{!!}}  37.5%–80%
|row27=[[Ouzo]] {{!!}}  37.5%+
|row28=[[Cachaça]] {{!!}}  38%–54%
|row29=[[Sotol]] {{!!}}  38%–60%
|row30=[[Stroh]] {{!!}}  38%–80%
|row31=[[Nalewka]] {{!!}}  40%–45%
|row32=[[Gin]] {{!!}}  40%–50%
|row33=[[Whisky]] {{!!}}  40%–61% (usually 40% or 43%)
|row34=[[Baijiu]] {{!!}}  40%–60%
|row35=[[Chacha (liquor)|Chacha]] {{!!}}  40%–70%
|row36=[[Pálinka]] {{!!}}  42%–86% (legally in [[Hungary]] 48%–51%)
|row37=[[Rakia]] {{!!}}  42%–86%
|row38=[[Absinthe]] {{!!}}  45%–89.9%
|row39=[[Ţuica]] {{!!}}  45%–60% (usually 52%)
|row40= [[Arak (drink)|Arak]] {{!!}}  60%–65%
|row41=[[Poitín]] {{!!}}  60%–95%
|row42=[[Neutral grain spirit]] {{!!}}  85%–95%
|row43=[[Cocoroco]] {{!!}}  93%–96% {{citation needed|date=December 2010}}
|row44=[[Rectified spirit]] {{!!}}  95%-96%
}}
 
==Alcohol proof ==
 
Another way of specifying the amount of alcohol is [[Proof (alcohol)|alcohol proof]], which in the United States is twice the alcohol-by-volume number, while in the United Kingdom it is 1.75 times the number (expressed as a percentage).<ref>{{cite book |title= The Joy of Mixology|last= Regan |first= Gary |authorlink= |coauthors= |year= 2003|publisher= Clarkson Potter|location= New York|isbn= 0-609-60884-3|pages= 356–357|url= }}</ref><ref>{{cite book |title= First Steps in Winemaking|last= Berry |first=C.J.J. |authorlink= |coauthors= |publisher=Special Interest Model Books |location=Poole, United Kingdom |isbn=1-85486-139-5  |url=http://www.specialinterestmodelbooks.co.uk/product_list.asp?cat=wine&move=12}}</ref> For example, 40% abv is 80 proof in the US and 70 proof in the UK. However, since 1980, alcoholic proof in the UK has been replaced by abv as a measure of alcohol content.
 
==Proof and alcohol by weight==
 
In the United States, a few states regulate and tax alcoholic beverages according to '''alcohol by weight''' '''(abw)''', expressed as a [[Concentration#Mass_percentage_.28fraction.29|percentage of total mass]]. Some brewers print the abw (rather than the abv) on beer containers, particularly on [[Low-alcohol beer#Low-point beer (3.2%)|low-point]] versions of popular domestic beer brands.
 
At relatively low abv, the alcohol percentage by weight is about 4/5 of the abv (e.g., 3.2% abw is equivalent to 4.0% abv).<ref>{{cite web
|url=http://www.realbeer.com/library/beerbreak/archives/beerbreak20001005.php
|title=Realbeer.com: Beer Break - Alcohol Content In Beer
|publisher=www.realbeer.com
|accessdate=2008-07-05
|last=
|first=
| archiveurl= http://web.archive.org/web/20080704130411/http://www.realbeer.com/library/beerbreak/archives/beerbreak20001005.php| archivedate= 4 July 2008 <!--DASHBot-->| deadurl= no}}
</ref> However, because of the [[miscibility]] of alcohol and water, the conversion factor is not constant but rather depends upon the concentration of alcohol. 100% abw, of course, is equivalent to 100% abv.
 
==Calculation of alcohol content==
During the production of wine and beer, [[yeast]] is added to  a sugary solution. During fermentation, the yeast organisms consume the sugars and produce alcohol. The density of sugar in water is greater than the density of alcohol in water. A [[hydrometer]] is used to measure the change in [[specific gravity]] (SG) of the solution before and after fermentation. The volume of alcohol in the solution can then be calculated.
 
=== Wine ===
The simplest method for wine has been described by English author [[Cyril Berry|C.J.J. Berry]]:<ref>{{cite book |title= First Steps in Winemaking|last= Berry |first=C.J.J. |authorlink= |coauthors= |publisher=Special Interest Model Books |location=Poole, United Kingdom |isbn= 1-85486-139-5 |url=http://www.specialinterestmodelbooks.co.uk/product_list.asp?cat=wine&move=12}}</ref>
 
*<math>ABV = (\mathrm{Starting~SG} - \mathrm{Final~SG})/.736</math>
ISBN 1-85486-139-5
 
===Beer===
{{Main|Beer_measurement#By_strength}}
 
The calculation for beer is:{{citation needed|date=June 2013}}
 
''Where 1.05 is the number of grams of ethanol produced for every gram of CO<sub>2</sub> produced, and .79 is the density of ethanol'',
 
*<math>ABV = \frac{1.05}{0.79} \left( \frac{\mathrm{Starting~SG} - \mathrm{Final~SG}}{\mathrm{Final~SG}} \right) \times 100</math> <ref>Anon, 2012, Industrial Microbiology Beer Fermentation Practical, School Of Applied Sciences, RMIT University, Melbourne</ref>
However, many brewers use the following formula:{{citation needed|date=June 2013}}
 
*<math>ABV = 131 \left( \mathrm{Starting~SG} - \mathrm{Final~SG} \right)</math>
 
==See also==
*[[Alcohol proof]]
*[[Unit of alcohol]]
*[[Apparent molar property]]
*[[Excess molar quantity]]
*[[Volume fraction]]
 
==References==
{{Reflist}}
 
==Bibliography==
 
*{{cite book | author=Hehner, Otto | title=Alcohol Tables: giving for all specific gravities, from 1.0000 to 0.7938, the percentages of absolute alcohol, by weight and volume | location=London | publisher=J &amp; A Churchill, ASIN B0008B5HOU | year=1880 }}
 
==External links==
*[http://recipes.howstuffworks.com/question532.htm How do brewers measure the alcohol in beer? HowStuffWorks]
 
{{DEFAULTSORT:Alcohol By Volume}}
[[Category:Alcohol measurement]]

Revision as of 09:04, 1 January 2014

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The alcohol by volume shown on a bottle of absinthe.

Alcohol by volume (abbreviated as ABV, abv, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in an alcoholic beverage (expressed as a percentage of total volume).[1][2][3] It is defined as the number of millilitres of pure ethanol present in 100 millilitres of solution at 20 °C.[4] The number of millilitres of pure ethanol is the mass of the ethanol divided by its density at 20 °C, which is 0.78924 g/ml. The ABV standard is used worldwide.

In some countries, alcohol by volume is referred to as degrees Gay-Lussac (after the French chemist Joseph Louis Gay-Lussac),[5] although there is a slight difference since Gay-Lussac used 15 °C.

Mixing two solutions of alcohol of different strengths usually causes a change in volume. More information on the phenomenon of volume changes due to mixing dissimilar solutions is discussed in the article on partial molar volume.

Typical levels

Details about typical amounts of alcohol contained in various beverages can be found in the articles about individual drinks.

Template:Table

Alcohol proof

Another way of specifying the amount of alcohol is alcohol proof, which in the United States is twice the alcohol-by-volume number, while in the United Kingdom it is 1.75 times the number (expressed as a percentage).[6][7] For example, 40% abv is 80 proof in the US and 70 proof in the UK. However, since 1980, alcoholic proof in the UK has been replaced by abv as a measure of alcohol content.

Proof and alcohol by weight

In the United States, a few states regulate and tax alcoholic beverages according to alcohol by weight (abw), expressed as a percentage of total mass. Some brewers print the abw (rather than the abv) on beer containers, particularly on low-point versions of popular domestic beer brands.

At relatively low abv, the alcohol percentage by weight is about 4/5 of the abv (e.g., 3.2% abw is equivalent to 4.0% abv).[8] However, because of the miscibility of alcohol and water, the conversion factor is not constant but rather depends upon the concentration of alcohol. 100% abw, of course, is equivalent to 100% abv.

Calculation of alcohol content

During the production of wine and beer, yeast is added to a sugary solution. During fermentation, the yeast organisms consume the sugars and produce alcohol. The density of sugar in water is greater than the density of alcohol in water. A hydrometer is used to measure the change in specific gravity (SG) of the solution before and after fermentation. The volume of alcohol in the solution can then be calculated.

Wine

The simplest method for wine has been described by English author C.J.J. Berry:[9]

ISBN 1-85486-139-5

Beer

Mining Engineer (Excluding Oil ) Truman from Alma, loves to spend time knotting, largest property developers in singapore developers in singapore and stamp collecting. Recently had a family visit to Urnes Stave Church.

The calculation for beer is:Potter or Ceramic Artist Truman Bedell from Rexton, has interests which include ceramics, best property developers in singapore developers in singapore and scrabble. Was especially enthused after visiting Alejandro de Humboldt National Park.

Where 1.05 is the number of grams of ethanol produced for every gram of CO2 produced, and .79 is the density of ethanol,

However, many brewers use the following formula:Potter or Ceramic Artist Truman Bedell from Rexton, has interests which include ceramics, best property developers in singapore developers in singapore and scrabble. Was especially enthused after visiting Alejandro de Humboldt National Park.

See also

References

43 year old Petroleum Engineer Harry from Deep River, usually spends time with hobbies and interests like renting movies, property developers in singapore new condominium and vehicle racing. Constantly enjoys going to destinations like Camino Real de Tierra Adentro.

Bibliography

  • 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

    My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

External links

  1. ↑ Template:Cite web
  2. ↑ Template:Cite web
  3. ↑ Template:Cite web
  4. ↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

    My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
  5. ↑ Template:Cite web
  6. ↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

    My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
  7. ↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

    My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
  8. ↑ Template:Cite web
  9. ↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

    My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
  10. ↑ Anon, 2012, Industrial Microbiology Beer Fermentation Practical, School Of Applied Sciences, RMIT University, Melbourne
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