![]() The term ethanol was invented in 1892, blending " ethane" with the "-ol" ending of "alcohol", which was generalized as a libfix. ![]() Johnson (1657) glosses alcohol vini as "quando omnis superfluitas vini a vino separatur, ita ut accensum ardeat donec totum consumatur, nihilque fæcum aut phlegmatis in fundo remaneat." The word's meaning became restricted to "spirit of wine" (the chemical known today as ethanol) in the 18th century and was extended to the class of substances so-called as "alcohols" in modern chemistry after 1850. Libavius in Alchymia (1594) refers to "vini alcohol vel vinum alcalisatum". The 1657 Lexicon Chymicum, by William Johnson glosses the word as "antimonium sive stibium." By extension, the word came to refer to any fluid obtained by distillation, including "alcohol of wine," the distilled essence of wine. īartholomew Traheron, in his 1543 translation of John of Vigo, introduces the word as a term used by "barbarous" authors for "fine powder." Vigo wrote: "the barbarous auctours use alcohol, or (as I fynde it sometymes wryten) alcofoll, for moost fine poudre." Later the meaning of alcohol was extended to distilled substances in general, and then narrowed again to ethanol, when "spirits" was a synonym for hard liquor. It was used as an antiseptic, eyeliner, and cosmetic. It was considered to be the essence or "spirit" of this mineral. Like its antecedents in Arabic and older languages, the term alcohol was originally used for the very fine powder produced by the sublimation of the natural mineral stibnite to form antimony trisulfide Sb 2S 3. The second part of the word ( kuḥl) has several antecedents in Semitic languages, ultimately deriving from the Akkadian □□□□□ (guḫlum), meaning stibnite or antimony. The first part of the word ( al-) is the Arabic definite article, equivalent to the in English. The word "alcohol" derives from the Arabic kohl ( Arabic: الكحل, romanized: al-kuḥl), a powder used as an eyeliner. 1310–1366), the latter of whom regarded it as a life-preserving substance able to prevent all diseases (the aqua vitae or "water of life", also called by John the quintessence of wine). The medicinal properties of ethanol were studied by Arnald of Villanova (1240–1311 CE) and John of Rupescissa ( c. ![]() The works of Taddeo Alderotti (1223–1296) describe a method for concentrating alcohol involving repeated fractional distillation through a water-cooled still, by which an alcohol purity of 90% could be obtained. In the twelfth century, recipes for the production of aqua ardens ("burning water", i.e., alcohol) by distilling wine with salt started to appear in a number of Latin works, and by the end of the thirteenth century it had become a widely known substance among Western European chemists. 872–950), and in the 28th book of al-Zahrāwī's (Latin: Abulcasis, 936–1013) Kitāb al-Taṣrīf (later translated into Latin as Liber servatoris). The distillation of wine is attested in Arabic works attributed to al-Kindī ( c. An important recognition, first found in one of the writings attributed to Jābir ibn Ḥayyān (ninth century CE), was that by adding salt to boiling wine, which increases the wine's relative volatility, the flammability of the resulting vapors may be enhanced. However, this did not immediately lead to the isolation of alcohol, even despite the development of more advanced distillation techniques in second- and third-century Roman Egypt. The flammable nature of the exhalations of wine was already known to ancient natural philosophers such as Aristotle (384–322 BCE), Theophrastus ( c.
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