Scientists have a passionate interest in the chemistry of alcohol. This I discovered at a meet-the-lecturers function when I arrived at Melbourne Uni over 30 years ago. My Organic Chemistry lecturer, Dr Merewether with grey beard and monocle was drinking beer from a 500 ml beaker.
While the research students, who all looked like Buddy Holly in lab coats, mixed Screwdrivers using pure Ethanol procured from the adjoining lab. They insisted drinking pure ethanol avoided hangovers. This seemed increasingly unlikely as one lab coat clad lad after another proclaimed ‘Thiz evanol is good shtuff.’
The only other drinks on offer were beer and, of all things, sherry. I don’t drink beer. And you cannot get drunk on sherry. Or, at least, I can’t. After two glasses sherry begins to taste like sweetened battery acid. And you can’t force another drop down your throat.
Full Article: Hangovers
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