Deck 8: Alcohol: Social Beveragesocial Drug

Question 1

One 1.25 ounce shot of 80-proof liquor is equivalent to about 2 beers.

Answer 1

False

Question 2

Early forms of beer resemble bread.

Answer 2

True

Question 3

The original goal of the temperance movement was a moderation in alcohol consumption.

Answer 3

True

Question 4

In London, infant mortality rose between 1730 and 1749,with only one of four baptized babies surviving to the age of five.

Question 5

A 180-proof beverage contains 95 percent alcohol.

Question 6

Any proof is twice the percentage of alcohol.

Question 7

Eighty percent of the alcohol consumed in the U.S.each year is consumed by only thirty percent of Americans who drink.

Question 8

Binge drinking is defined as consuming four or more alcoholic beverages for both men and women.

Question 9

Aqua vitae was the original gin.

Question 10

The first alcoholic beverage in history was probably made from honey.

Question 11

In the United States,wine consumption represents 67 percent of overall alcoholic consumption.

Question 12

Miss Jones drank three alcoholic beverages in a row.Miss Jones was binge drinking.

Question 13

The temperance movement has always been a term referring to the prohibition of alcohol.

Question 14

Producing more than percent alcohol content can kill yeast,which results in stopping the fermentation process.

Question 15

The maximum alcohol content fermentation can produce is percent.

Question 16

Moderation is to temperance as complete stoppage is to prohibition.

Question 17

Beer drinking is the most problematic form of alcohol consumption in the United States.

Question 18

Beer was the earliest alcoholic beverage in history.

Question 19

Distillation produces a higher level of alcohol in a beverage than fermentation.

Question 20

The three basic forms of alcoholic beverages are wine,beer,and gin.

Question 21

Alcohol inhibits the activity of GABA in the brain.

Question 22

Approximately 90 percent of the alcohol in the blood reaches the brain almost immediately.

Question 23

The oxidation rates of alcohol in women are slower than that of men.

Question 24

The LD50/ED50 ratio for alcohol is approximately six.

Question 25

Since alcohol is not soluble in fat,it has a difficult time passing through the blood-brain barrier.

Question 26

Asians and people of Asian descent have a lower level of acetaminophen in their liver,causing alcohol metabolism to be delayed.

Question 27

Heavy alcohol drinking can produce ulcers and worsen preexisting ulcers.

Question 28

As the amount of food in the stomach increases,the time it takes to feel intoxicated decreases.

Question 29

Alcohol is fully digested before being absorbed into the gastrointestinal tract.

Question 30

Among underage drinkers,the average age when drinking begins is sixteen.

Question 31

Peak alcohol consumption levels are reached at the age of twenty-seven.

Question 32

Alcohol is a central nervous system (CNS)stimulant.

Question 33

Alcohol can keep a person warm in freezing weather.

Question 34

One in five students report that,while intoxicated,they engaged in unplanned sexual activity or engaged in unprotected sex.

Question 35

Large amounts of alcohol aid in the digestion of small meals.

Question 36

The majority of alcohol is excreted through exhalation of air in the lungs.

Question 37

Acetic acid is a form of alcohol related to citrus fruits.

Question 38

When a pregnant woman drinks alcohol,alcohol levels of the fetus are higher than those of its mother.

Question 39

Alcohol is a very small molecule,moderately soluble in fat and highly soluble in water.

Question 40

Water retention in hands and feet is common when using alcohol except when alcohol is consumed in conjunction with salty foods.

Question 41

Men who are drunk have less sexual desire and decreased capacity to perform sexually.

Question 42

A technology known as ignition interlock prevents a car from starting when activated by the detection of a minimum BAC level in the breath of the driver.

Question 43

It is possible for accidents to occur even if a person has a BAC that is significantly lower than the minimum standard for legal intoxication.

Question 44

Moderate alcohol consumption can lower the risk of rheumatoid arthritis by up to 50 percent.

Question 45

In recent animal studies,a natural substance in red wine known as resveratrol has been identified as a possible factor in explaining the health benefits of drinking red wine.

Question 46

Disinhibition theory states that violence is produced because the brain is no longer being inhibited by the medulla and pons.

Question 47

Human intake of resveratrol at a comparable dosage that was given to mice would have a significant potential for toxicity.

Question 48

Drinking even one drink per day slightly increases a woman's risk of breast cancer.

Question 49

a balanced placebo design,the subject is informed of the actual contents of the drug being administered but the experimenter is not.

Question 50

Alcohol has a stimulatory effect on R.E.M.sleep,resulting in a type of narcolepsy.

Question 51

One guideline for responsible drinking is never to drink alone.

Question 52

Alcohol increases the effects of antidepressant medication.

Question 53

Though using alcohol in conjunction with illicit drugs can be harmful,using alcohol in conjunction with licit drugs is safe.

Question 54

Consuming more alcohol during a hangover can help alleviate hangover symptoms.

Question 55

Moderate drinking (no more than one drink a day for women and two drinks a day for men)reduces the risk of dementia.

Question 56

A low congener level in an alcoholic beverage will tend to produce fewer hangovers.

Question 57

Alcohol has aphrodisiac effects.

Question 58

Reaction time is significantly increased after the ingestion of alcohol.

Question 59

The effect of alcohol on sexual arousal is different for men than for women.

Question 60

People may act and feel drunk when they are told they are drinking an alcoholic beverage even though it has no alcohol content.

Question 61

Fermentation typically produces __________.

A)sugar
B)carbon dioxide
C)ethyl alcohol
D)both b and c

Question 62

In considering issues related to alcoholic beverages,the term alcohol specifically refers to __________.

A)isopropyl alcohol
B)ethyl alcohol
C)methyl alcohol
D)none of the above

Question 63

Analogy: NIAAA is to NIDA as __________.

A)drug abuse is to alcoholism
B)alcoholism is to alcohol abuse
C)alcoholism is to drug abuse
D)alcohol-sensitive receptors are to dopamine-sensitive receptors

Question 64

Basic fermentation achieves an alcohol content of _________ percent.

A)between 5 and 10
B)between 12 and 16
C)between 18 and 20
D)between 50 and 60

Question 65

Fermentation results in a maximum alcohol content of ______.

A)8 percent
B)12 percent
C)15 percent
D)22 percent

Question 66

Distilled spirits is another name for __________.

A)beer with alcohol content above 4 percent
B)a fortified wine
C)liquor of any type
D)liquor with an alcohol content approximating 95 percent

Question 67

One of the problems in considering alcohol abuse is the frequently held idea that __________.

A)alcohol is really not a drug
B)alcohol abuse is not as bad as drug abuse
C)alcohol abuse is not the same as drug abuse
D)all of the above

Question 68

As a result of fermentation,for every one sugar molecule,____ molecule(s)of alcohol and _____ molecule(s)of carbon dioxide is(are)left behind.

A)one;two
B)two;two
C)one;one
D)ten;five

Question 69

_________ is the process of creating alcohol.

A)Fermentation
B)Permutation
C)Condensation
D)Extraction

Question 70

The characteristic flavoring and aroma of beer are a result of adding __________.

A)hops
B)barley malt
C)mash
D)fermented alcohol

Question 71

Alcohol having a lower boiling temperature than water is important to the process of __________.

A)fermentation
B)brewing
C)distillation
D)extracting the starch from grain products

Question 72

Sake is a wine-like variation based upon the fermentation of __________.

A)corn
B)rice
C)a mixture of several grains
D)juniper berries

Question 73

Barley malt and mash are products that are involved in __________.

A)the fermentation process
B)the making of malt varieties of beer
C)the distillation of alcohol
D)the making of beer

Question 74

Analogy: Fermentation is to standard grape wine as brewing is to __________.

A)coffee
B)beer
C)vodka
D)rum

Question 75

Champagne is bubbly because __________.

A)carbon dioxide is pumped into the bottle
B)the wine is bottled before the yeast is gone
C)brandy is added
D)the wine goes through a further distillation process following fermentation

Question 76

Fermentation is produced by the action of ______ on ______.

A)yeast;sugar
B)carbon dioxide;carbon monoxide
C)sugar;alcohol
D)yeast;starch

Question 77

Analogy: Fermentation is to percent alcohol content as distillation is to _____ alcohol content.

A)15-16 percnet
B)25 percent
C)50 percent
D)75 percent

Question 78

During fermentation,______ cells consume the sugar content of organic material.

A)yeast
B)starch
C)carbon dioxide
D)alcohol

Question 79

What is necessary for a substance to undergo fermentation?

A)an alcoholic content
B)a sugar content
C)a grain of some type
D)a carbon dioxide content

Question 80

During fermentation,as yeast cells consume sugar molecules,_______ are left as waste.

A)oxygen and alcohol
B)carbon monoxide and alcohol
C)carbon dioxide and alcohol
D)nitrogen and alcohol