Sensory Organs and alcoholism
The potency
of an individual drink is, of course, determined by the percentage of alcohol
it contains. Commonly, alcoholic content is measured by "proof," a
term indicating concentration by volume. The proof number is actually twice the
percentage of alcohol-so that 86 proof Scotch, for example, is 43 percent
alcohol. While there are variations between individuals, generally these are the
effects of various blood concentrations of alcohol.
Sensory
organs in the mouth and digestive tract are stimulated; blood circulates more
rapidly; and there may be feelings of well-being. Bodily warmth is experienced;
inhibitions begin to disappear; the drinker talks freely. Some dizziness may be
felt; judgment and memory now are affected. Reaction time has slowed
considerably; the drinker may be gay but somewhat wobbly.
There may be some
boisterousness, lack of self-control, unjustified confidence in the ability to
drive and do other tasks. In some states, this is considered legally to be
drunkenness. At this level, the drinker has little if any conscious control
left. For the average drinker, this level is induced by 6-7 ounces of whiskey.
It produces incoherence, confusion, inability to walk normally.
If the drinker
is still conscious, he needs help even to stand up; bladder control is lost.
The drinker now may alternately sleep and wake to vomit, is unable to
understand what is said to him when he is awake. When this level of blood
alcohol is reached, the drinker is unconscious.
While it is
possible to become drunk quickly, sobering up takes much longer. Most of the
alcohol in the body is handled by the liver. There it goes through a chemical
process, oxidation, in which its energy is released as heat. A feeling of
warmth is experienced at first but the heat is quickly lost through the skin.
Some alcohol also is oxidized or burned off in the lungs; and some is removed
through sweat and urine.
