Clinical symptoms and management of acute poisoning of Ethanol and Methanol: Also called ethyl alcohol, grain alcohol, ethanol, fermentation alcohol. a colorless, limpid, volatile, flammable, water-miscible liquid, having an ether like odor and pungent, burning taste, the intoxicating principle of fermented liquors, produced by yeast fermentation of certain carbohydrates, as grains, molasses, starch, or sugar, or obtained synthetically by hydration of ethylene or as a by-product of certain hydrocarbon syntheses: used chiefly as a solvent in the extraction of specific substances, in beverages, medicines, organic synthesis, lotions, tonics, colognes, rubbing compounds, as an automobile radiator antifreeze, and as a rocket fuel.
Methanol (methyl alcohol, wood spirits) is used as a fuel in high performance engines, solvents, as an antifreeze or window cleaner. Methanol is also used to fortify illicit spirits. Methanol is a colourless, flammable solution with a slightly alcoholic smell. Almost all significant exposures occur via ingestion, but methanol can also be absorbed via inhalation and through the skin. Small amounts of methanol are ingested with foods such as fresh fruit juices and vegetables. Methanol is a natural fermentation product found in all spirits. Serum methanol concentrations rise following binge drinking and are thought to be one cause of a hangover.
This topic describes: Uses, Toxicity Level, Stages of alcohol intoxication, Mechanism, Clinical (Toxic) Symptoms, Investigations/Diagnosis and Management of acute poisoning of Ethanol and Methanol.