be isolated in pure cultures were beer and wine yeasts prepared in the laboratory of the Carlsberg Brewery in Copenhagen around 1880 And scientists coined the w o r d enzyme, denoting the remarkable protein molecules that living cells use to transform other molecules, from the Greek words for “in yeast,” where sugar is transformed into alcohol Physical and Chemical Qualities Pure alcohol is a clear, colorless liquid The alcohol molecule is a small one, CH3CH2OH, whose backbone is just two carbon atoms One end of the alcohol molecule, the CH3, resembles fats and oils, while the OH group at the other end is two-thirds of a water molecule Alcohol is therefore a versatile liquid It mixes easily with water, but also with fatty substances, including cell membranes, which it excels at penetrating, and aroma molecules and carotenoid pigments, which it excels at extracting from cells The higher alcohols, which yeasts also produce in small quantities and which become concentrated in distilled spirits, have a longer fat-like end to their molecules (p 762), and behave more like fats They lend an oily, viscous quality to whiskies and other spirits They also tend to concentrate in the membranes of our cells, and therefore are more irritating and more potent narcotics than simple alcohol Several of alcohol’s physical properties have important consequences for the cook and food lover Alcohol is more volatile than water, more easily evaporated and brought to the boil Its low boiling point, 176ºF/78ºC, is what makes it possible to distill alcohol into a much stronger solution than wine or beer Alcohol is flammable, which makes possible spectacular flaming dishes fueled by brandy or rum The food ... behave more like fats They lend an oily, viscous quality to whiskies and other spirits They also tend to concentrate in the membranes of our cells, and therefore are more irritating and more potent narcotics than...cells The higher alcohols, which yeasts also produce in small quantities and which become concentrated in distilled spirits, have a longer fat-like end to their molecules (p 762), and behave more like fats... simple alcohol Several of alcohol’s physical properties have important consequences for the cook and food lover Alcohol is more volatile than water, more easily evaporated and brought to the boil Its low boiling point,