ALCOHOL, PHYSIOLOGICAL AND POISONOUS ACTION or. Alcohol in a concentrated form ex erts a local irritant action on the membranes and tissues of the animal body,mainly through its ab stracting water from the tissues. According to its greater or less dilution, the quantity in which it is administered, the emptiness or fullness of the stomach, and the nature of the animal on which the experiment is auntie, alcohol may either act as a gentle stimulus, which assists the digestive process, or it may excite such a degree of irritation as may lead to the disorganization of the 11111e0111K membrane. It is well known that dilute alcohol in contact with animal matter, at a temperature of from 60' to 90°, undergoes acetic fermentation, and it was maintained by Leuret and Lassaigne that a similar change took place in the stomach. It appears, however, that only a small part of the alcohol undergoes this change: and it is the small part thus changed which produces, with other fermentations of the fats and proteids, the penetrating and disagree able character of the eructations and vomited matters of drunkards. Alcohol is. however, for the most part, rapidly absorbed in an unchanged state either in the form of liquid or vapor. and this absorption may take place through the cel lular (or connective) tissue, the serous cavities, the lungs, or the digestive ennui!. 'this is shown by the experiments of Orfila, who fatally intoxi cated dogs by injecting alcohol into the subcu taneous cellular tissue, or by making them breathe an atmosphere charged with alcoholic vapor; and by Payer, who injected about half an ounce of proof-spirit into the peritoneum of rab bits, which almost immediately became comatose and died in a few hours. It is, however, only with absorption from the intestinal canal that we have to deal in relation to man. Almost, the whole of this absorption is effected in the storn aeh, and it is only when alcohol is taken in great excess, or is mixed with a good deal of sugar, that any absorption beyond the stomach occurs. The rapidity of the absorption varies according to circumstances. The absorption is most rapid when the stomach is empty and the drinker is fatigued. while the action is delayed by a full stomach, and especially by the presence of acids, tannin, or the mucilaginous and saccharine in gredients of many wines. The chief action of al cohol is that on the central nervous system; either, as some hold, stimulating the cells of the cerebrum to greater activity, or, as others claim. exerting a paralyzing action from the very start and reducing control or inhibition. The self-restraint that regulates thought and speech being removed, the person seems more brilliant and capable. Recent studies, however, show that under the influence of even small amounts of alcohol the capacity for work is less and its quality deteriorates. Kraepel in. in studying some of the simpler problems of addition, multi plication, spelling, and pronunciation, found that the acuteness of perception was diminished and the intellectual powers weakened. Purely mus
cular power was increased with small doses and diminished under larger doses. On the spinal cord the action of alcohol is depressing, appar ently from the very beginning. Lack of eolirdi nation, leading to a staggering gait and blurring speech. arc familiar. Reflex irritability is also diminished, and the spinal sensory areas ulti mately paralyzed. On respiration, alcohol acts appreciably only in large doses. The function is only slightly, if at all. stimulated. Nearing death, the respiratory centre in the medulla is paralyzed. Alcohol increases the force of the heart-beat. and is a useful heart stimulant. It is a vexed question whether alcohol is a food. In one sense of the word it is. It is capable of being oxidized in the body, and is thus a source of heat and energy. Atwater has shown that at least two ounces of alcohol can he completely oxidized by the body in twenty-four hours and none of it be found in any of the excretory prod nets. Alcohol, therefore, in a sense saves the use of fats and carbohydrates, and thus the body stores up fat for future use. This is one expla nation why so many users of alcohol grow fat. The drug furnishes heat, and the fat is, therefore, not used up but. is stored in the body. The doc trine that whisky warms the body is false. It really lowers the temperature, and the evap oration of the increased amount of perspiration further diminishes the temperature. It imparts a sense of warmth to the skin because it dilates the blood vessels of the surface. Persons who are to be exposed to cold temperatures would derive more valuable effects from hot drinks, such as coffee, or cocoa. or milk, from the eating of fatty food, starches, and sugars than they would from consuming any alcoholic drinks. After ex posure is ended it may be useful to hasten reac t i As alcohol is taken up directly into the circula tion wherever it comes in contact with any tissue. an irritation is produced which, if continued for any length of time, results in the formation of new connective tissue cells. These, when formed in abnormal numbers in various organs, lead to disturbances in the function of these organs and ultimately to disease. The blood vessels become harder and lose their elasticity. (See ARTERIO SCLEROSIS.) The liver may become larger and harder. The new connective tissue in the kid neys may cause Bright's disease (q.v.). Acting on the brain, alcohol may cause alcoholic demen tia; or acting on the superficial nerves. may cause neuritis. These are the results of chronic alcoholic poisoning, which probably exceeds all other agents as a cause of poverty, disease, crime, and death. Consult: Brunton, "The Phys iological Action of Alcohol." in Practitioner (Volume XVI., London, 1876) ; Anstie's Stim ulants and Narcotics (London. 1864) ; Atwater, United States Deportment of Agriculture, Bulle tins 6.? and 69 (Washington. 1897-98) Rosen feld's Der Einfluss des Alkoliols ouf den Orgonis ?nits (Wiesbaden, 1901). See ALCOHOLISM; ANTIDOTES; BRIGHT'S DisEAsE; and INTOXICA TION.