Deck 8: Alcohol: Social Beveragesocial Drug

Question 1

In Canada, beer consumption represents 67% of overall alcoholic consumption.

Answer 1

False

Question 2

Aqua vitae was the original gin.

Answer 2

False

Question 3

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

Answer 3

True

Question 4

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

Question 5

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

Question 6

A 180-proof beverage contains 95% alcohol.

Question 7

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

Question 8

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

Question 9

Beer was the earliest alcoholic beverage in history.

Question 10

Any proof is twice the percentage of alcohol.

Question 11

Moderation is to temperance as complete stoppage is to prohibition.

Question 12

Producing more than 15% alcohol content can kill yeast, which results in stopping the fermentation process.

Question 13

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

Question 14

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

Question 15

Early forms of beer resembled bread.

Question 16

The average alcohol consumption in Canada is approximately 1.5 standard drinks per day.

Question 17

The maximum alcohol content fermentation can produce is 15-16%.

Question 18

One 37-mL (1.25oz) shot of 40% liquor is equivalent to about 2 beers.

Question 19

Canadians spend less per year on alcohol than Americans.

Question 20

Anna-Liese drank three alcoholic beverages in two hours. Anna-Liese was binge drinking.

Question 21

Alcohol inhibits the activity of GABA in the brain.

Question 22

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

Question 23

Alcohol can keep a person warm in freezing weather.

Question 24

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

Question 25

The LD₅₀/ED₅₀ ratio for alcohol is approximately six.

Question 26

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

Question 27

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

Question 28

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

Question 29

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

Question 30

Alcohol is a central nervous system (CNS) stimulant.

Question 31

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

Question 32

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

Question 33

About two-thirds of university students report that drinking to get drunk is an important reason for drinking.

Question 34

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

Question 35

Binge drinking is defined as consuming four or more alcoholic beverages over a period of two hours for both men and women.

Question 36

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

Question 37

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

Question 38

High school students show higher levels of moderate alcohol consumption than university students.

Question 39

Heavy alcohol drinking can produce ulcers and worsen pre-existing ulcers.

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

Alcohol has a stimulatory effect on REM sleep, resulting in a type of narcolepsy.

Question 42

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 43

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

Question 44

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

Question 45

That learned beliefs about alcohol's effects can facilitate aggressive behaviour is known as the alcohol myopia theory.

Question 46

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

Question 47

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 48

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

Question 49

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

Question 50

The peak age of drinking and driving for males is between 18 and 25 years old.

Question 51

Alcohol increases the effects of antidepressant medication.

Question 52

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

Question 53

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

Question 54

Alcohol has aphrodisiac effects on sexual desire.

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

One guideline for responsible drinking is never to drink alone.

Question 57

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

Question 58

In most provinces, new/novice drivers are required to have a zero BAC.

Question 59

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

Question 60

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

Question 61

Fermentation in the making of beer results in a maximum alcohol content of ______.

A) 8 to 10%
B) 12 to 14%
C) 15 to 16%
D) 18 to 19%

Question 62

_________ is the process of creating alcohol.

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

Question 63

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 64

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

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

Question 65

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

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

Question 66

Analogy: Fermentation is to 12-16% alcohol content as distillation is to _____ alcohol content.

A) 15-16%
B) 25%
C) 50%
D) 75%

Question 67

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 68

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 69

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

Question 70

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 71

Basic fermentation achieves an alcohol content of _________%.

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

Question 72

Distilled spirits is another name for __________.

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

Question 73

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 74

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 75

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

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

Question 76

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 77

Fermentation typically produces __________.

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

Question 78

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 79

The average age for Canadian youth to initiate alcohol use is about __________.

A) 14 years old
B) 15 years old
C) 16 years old
D) 17 years old

Question 80

Fermentation is produced by the action of ______ on ______.

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