2. Considering alcohol as an evil in the society, describe one of the turpitudes that arises
from it.
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The origin of alcoholic beverages is lost in the mists of prehistory. Fermentation can occur in any mashed sugar-containing food—such as grapes, grains, berries, or honey—left exposed in warm air. Yeasts from the air act on the sugar, converting it to alcohol and carbon dioxide. Alcoholic beverages were thus probably discovered accidentally by preagricultural cultures. Early peoples presumably liked the effects, if not the taste, and proceeded to purposeful production. From merely gathering the wild-growing raw materials, they went on to regular cultivation of the vine and other suitable crops. Few preliterate groups did not learn to convert some of the fruit of the earth into alcohol. In the case of starchy vegetation, quite primitive agriculturists learned how to convert the starch to fermentable sugar through preliminary chewing. (Saliva contains an enzyme that carries out this conversion.)
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