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Joined 1 year ago
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Cake day: July 3rd, 2023

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  • Industrial ethanol? It is still just ethanol. It is not more poisonous because it is “industrial”.

    By industrial alcohol, I meant ethanol intended for industrial purposes. And while it’s just as safe as alcohol intended for human consumption it’s usually much cheaper.

    Finally, what is denatured alcohol even supposed to mean? Proteins can denature, but they are complex molecules. Alcohol cannot denature.

    I looked in your profile and noticed some comments in German, so I guess this is how I find out “denatured alcohol” is a US centric term. In the United States denatured alcohol is a term for a high concentration ethanol mixed with enough methanol to make it poisonous (and maybe a few other things to make it even more unpalatable). It’s usually used for fuel or a solvent. Just throw “denatured alcohol” into the search engine of your choice and it should spit out a few examples.



  • I dunno, as I understand it getting enough methanol to kill from bad distilling is possible, but really easy to avoid. Even the most amateur distiller could avoid it… and they would probably avoid it since corpses are lousy repeat customers.

    No, my guess would be is that someone in the supply chain was doing some minor fraud by adding some industrial ethanol and water to the the whisky. Add a bucks worth of industrial ethanol to a gallon of whiskey and boom, now you have two gallons of whiskey. It’s gonna be mixed into drinks and sold to drunk tourists, and it probably tasted like crap to begin with, so who’s gonna notice a slightly shittier flavor? Except this time somebody screwed up and got some de-natured alcohol rather then pure ethanol.









  • They chose corn. Which barely gets digested.

    Corn gets digested. The “corn” you see in your poo after eating sweet corn is usually a empty hull, the good stuff has been digested and only the tough fibrous hull is left. Hard corns are upper-mid in their amount of calories per volume when compared to other grains.

    What am I missing here, this is way too obviously strange to me, gotta be missing something.

    The main reason of “why corn” is that corn is a staple food, meaning that in many regions of the world (including the US) it supplies a large amount of the calories a person eats to get through their day. This includes many areas where subsistence agriculture is common. As such in some countries a subsistence farmer may grow corn and most of what he eats throughout the year is that corn. Obviously, this is not a ideal diet and malnutrition becomes a common problem, like say anemia.

    Also corn uses C4 photosynthesis, which is much more efficient than the C3 photosynthesis most crops use. Which means (depending on conditions) you can get more grain per acre.

    Edit: I just noticed that I typed “substance” rather than “subsistence”… twice. Fixed now.