2. The fluid essence or pure spirit obtained by distillation.
[Obs.] --Boyle.
3. Pure spirit of wine; pure or highly rectified spirit
(called also {ethyl alcohol}); the spirituous or
intoxicating element of fermented or distilled liquors, or
more loosely a liquid containing it in considerable
quantity. It is extracted by simple distillation from
various vegetable juices and infusions of a saccharine
nature, which have undergone vinous fermentation.
Note: As used in the U. S. ``Pharmacop[oe]ia,'' alcohol
contains 91 per cent by weight of ethyl alcohol and 9
per cent of water; and diluted alcohol (proof spirit)
contains 45.5 per cent by weight of ethyl alcohol and
54.5 per cent of water.
4. (Organic Chem.) A class of compounds analogous to vinic
alcohol in constitution. Chemically speaking, they are
hydroxides of certain organic radicals; as, the radical
ethyl forms common or {ethyl alcohol} ({C2H5.OH}); methyl
forms {methyl alcohol} ({CH3.OH}) or {wood spirit}; amyl
forms {amyl alcohol} ({C5H11.OH}) or {fusel oil}, etc.