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Subject FORENSIC SCIENCE

Paper No and Title PAPER : 5, Forensic Chemistry & Explosives

Module No and Title MODULE : M8, Beverages: introduction & classification

Module Tag FS_P5_M8

TABLE OF CONTENTS

1. Learning Outcomes
2. Introduction: Beverages
3. Classification of Beverages
4. Non-alcoholic Beverages
4.1 Carbonation
4.2 Chemistry of carbonation
4.3 Why some beverages are carbonated
4.4 History
5. Alcoholic Beverages
5.1 History
5.2 Reasons for using alcoholic beverages
6. Forensic Aspects
7. Summary

FORENSIC SCIENCE PAPER No.5: Forensic Chemistry & Explosives

MODULE No. 8 : Beverages-Introduction and Classification
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1. Learning Outcomes
After studying this module, you shall be able to know

· What does the term ‘Beverages’ actually mean?

· How we can classify these beverages?
· What are non-alcoholic?
· What is carbonation?
· What does the term ‘alcoholic beverages’ signifies for?
· What is the significance of beverages from forensic point of view?

2. Introduction: Beverages
The term ‘Beverage’ is originated from a Latin word ‘bever’ which literally means ‘rest after
work’. A beverage or drink is a type of liquid which is specially prepared for the consumption of
humans. There are vast varieties of drinks which can be classified as non-alcoholic drinks,
alcoholic drinks, vegetable or fruit juices, soft drinks, etc. In addition to fulfilling a basic need,
beverages have become an intermingled part of the culture of human society.

Figure1. Beverages

FORENSIC SCIENCE PAPER No.5: Forensic Chemistry & Explosives

MODULE No. 8 : Beverages-Introduction and Classification
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3. Classification of beverages
The term beverage is very vast as it incorporates a number of drinks in it, each differing in its
contents and manufacturing processes. Beverages are chiefly classified into following two
categories, based on the alcohol percentage present in them:

· Non-alcoholic Beverage
· Alcoholic Beverage

Schematic representation of Classification of Beverages

BEVERAGE

Non-alcoholic Alcoholic

Non- Carbonated Grain

Fruit/Sap
carbonated

Fruit Juices, Soda, Non- Distilled Non- Distilled

Fruit Nectars, distilled distilled
Cold Drinks
Tea, Coffee

Wine Brandy Beer Whisky

The term non-alcoholic doesn’t necessarily signifies that the beverage should be absolutely free
from alcohol. However , a non-alcoholic beverage is a type of beverage that contains less than
0.5% alcohol by volume. On the other hand, as the name itself implies, an alcoholic beverage
contains a much higher percentage of alcohol as compared to a non-alcoholic one.

FORENSIC SCIENCE PAPER No.5: Forensic Chemistry & Explosives

MODULE No. 8 : Beverages-Introduction and Classification
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4. Non-Alcoholic Beverages

As discussed earlier, a non-alcoholic beverage (also known as a virgin drink) is a type of

beverage that contains less than 0.5% alcohol by volume. Non-alcoholic versions of some
common and popular alcoholic beverages such as non-alcoholic beer ("near beer")
and cocktails ("mocktails") are widely available in the market.
Some drinks like Sodas, juices, etc. contain no alcohol. But non-alcoholic wines and beer undergo
a process in which alcohol is removed which may still leave alcohol in traces. That’s why, some
states have legally restricted non-alcoholic beer and wine.
On the other hand, certain beverages contain stimulant drugs, prominently caffeine, which is
marketed as physical and mental stimulant. Such drinks are commonly known as Energy Drinks
in the market.

A non-alcoholic beverage could furthur be classified into non-carbonated and carbonated groups.
Non-carbonated beverages are such drinks that are not added with carbon dioxide. A list of non-
carbonated drinks would include tea, water, coffee, juices, milk, sports drinks, etc.

On the other hand, a carbonated beverage which is popularly called soft drink, is a beverage that
typically contains water, including a flavouring agent and a sweetener.

Soft drinks are called "soft" in contrast to the alcoholic beverages which are known as "hard
drinks”. Even soft drink may contain small amounts of alcohol, but it should be less than 0.5% of
the total volume. Soft drinks may also contain colourings, caffeine, preservatives along with
other ingredients.

FORENSIC SCIENCE PAPER No.5: Forensic Chemistry & Explosives

MODULE No. 8 : Beverages-Introduction and Classification
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4.1 Carbonation

Carbon dioxide (CO2) is a compound which is made up of one carbon and two oxygen atoms.
Carbonation is the process of adding CO2 in a liquid under high pressure, most often to improve
the texture, taste or both. Carbonation, in some cases may occur naturally like in underground
water which absorb CO2 underground or artificially by application of pressure. Beer is another
naturally carbonated beverage, as the fermentation also generates carbon dioxide as a by-product.

In artificially carbonated beverages when the pressure is released by opening up the bottle, CO2
escapes out in the form of small bubbles, which causes effervescence or “fizz” in the solution as
shown in the Figure 2 given below. Addition of carbon dioxide in water to form carbonated water
is an example of carbonation.

Figure2. Carbonation

A simple trick to check out whether the drink is carbonated or not, is that the drink makes bubbles
on shaking or not. A carbonated beverage shows the generation of bubbles.

4.2 Chemistry

As carbon dioxide is very sparingly water soluble, it has a tendency to escape out from the liquid.
The process of CO2 escaping out of a solution is represented by the following chemical reaction.
This shows aqueous carbonic acid converts to carbon dioxide and water:

H2CO3 -------------------> H2O + CO2

4.3 Why Some Beverages are Carbonated?

There are a number of reasons for which the beverages are carbonated. One of them is that the
fizzy sensation and the slight different taste that it produce is liked by various people. In early
times, carbonated spring water- a natural carbonated beverage, was used to cure the stomach
upsets.

FORENSIC SCIENCE PAPER No.5: Forensic Chemistry & Explosives

MODULE No. 8 : Beverages-Introduction and Classification
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4.4 History

Sparkling wine and beer are naturally carbonated during the process of fermentation and their
usage was reported even in the 17th century. English chemist Joseph Priestly is credited with the
invention of first artificial carbonated beverage who previously invented a way to infuse CO2 in
water in 1767.

Joseph Priestley

A non-alcoholic beverage could also be classified on the basis of effects that they produce-

NON-ALCOHOLIC BEVERAGE

Stimulating Refreshing Nourishing

Tea, Squashes, Milk,

Coffee Syrups Juices

FORENSIC SCIENCE PAPER No.5: Forensic Chemistry & Explosives

MODULE No. 8 : Beverages-Introduction and Classification
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5. Alcoholic Beverages

An alcoholic beverage is a drink and psychoactive drug containing ethyl alcohol which is
commonly referred to as ethanol. Alcohol is a colourless liquid diluted with water belonging to
the group of inebriants which are generally characterized by a set of two symptoms namely,
excitement and narcosis.

Ethanol is a small molecule having a backbone made up of 2-carbon (C) with 5 hydrogens (H)
and a hydroxyl (OH) group at one end, attached to it. The alcohol is characterized by this terminal
hydroxyl group as shown in Figure 3.

Figure 3. Chemical Structure of Ethanol.

Ethanol is formed by a natural conversion process known as fermentation where yeast, a fungus,
converts sugar into alcohol and carbon dioxide. The natural sugars found in fruit, berries and
malted grains are fermented to produce the alcoholic beverages like beer and wine. Liquors,
however, are produced through the process of distillation.

The classification of an alcoholic beverage can be made on the basis of their basic ingredient
i.e. fruit/sap or grain. Each category is furthur classified into non-distilled and distilled alcoholic
beverages.

FORENSIC SCIENCE PAPER No.5: Forensic Chemistry & Explosives

MODULE No. 8 : Beverages-Introduction and Classification
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A distilled liquor or beverage is an alcohol containing beverage produced by distilling alcohol

that is produced by fermenting fruits and grains. Distilled and unsweetened alcoholic
beverages that have an alcohol concentration a minimum of 20% ABV(alcohol by
volume) are called spirits. The process of distillation not only concentrates the alcohol
but also removes some of the congeners present in it. This excludes non-distilled fermented
beverages such as wine, beer and cider. Types of distilled beverages include gin, vodka, tequila,
whisky, brandy, rum, etc.

In North America the term hard liquor is used for distilled beverages which are stronger in
alcohol concentration as compared to the non-distilled ones.

· Neutral grain spirit is a flammable, clear and colorless liquid having high alcohol
concentration are distilled from a grain mash. The term neutral actually signifies to those
spirits that lack any flavor. In some cases, other kinds of spirits like whiskey are distilled
to a much lower alcohol concentration for preserving the mash flavor.
· "Rectified spirit" is a neutral alcohol which is further purified by the process of
"rectification" (i.e., repeated distillation). Rectified spirits must have at least 95% ABV.
Generally it is employed in medicinal purposes but can also be used in making
homemade liquors.

Alcoholic beverages also act as a source of energy. One gram alcohol provides 7.1 kcal, and each
milliliter provides 5.6 kcal.

5.1 History

Evidences have been found from the Neolithic era of the use of alcoholic beverages. The earliest
evidence of alcohol use was found in Jiahu, dated back from 7000–6600 BC. The practice of
alcohol production and consumption is present in almost every culture of the world, right from
hunter-gatherer peoples ranging to nation-states.

5.2 Reasons for using Alcoholic Beverages

Since ancient times, people around the whole world have been drinking alcoholic beverages.
Reasons for drinking alcoholic beverages vary and include:

· Being part of a standard diet

· Medical purposes
· Relaxant effects
· Euphoric effects
· Recreational purposes
· Artistic inspiration
· Happiness

FORENSIC SCIENCE PAPER No.5: Forensic Chemistry & Explosives

MODULE No. 8 : Beverages-Introduction and Classification
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6. Forensic Aspects of Beverages

The study of drugs in drinks and foodstuff can be an important aspect in forensic cases. Generally
beverages and food stuffs do not have any drug as their natural constituent except gamma-
hydroxybutyric acid (GHB) which occurs naturally in wines and juices, especially which are
produced by fermented red grapes. The presence of a drug in a drink can raise suspicion as to the
nature of the case that may often needs forensic investigation. A drink can be spiked to fulfill a
malicious intention ranging from abortion, miscarriage, sexual assault and even to attempted
murder.

Such suspected drinks are carefully collected from the scene of crime and send to forensic
laboratory for analysis of any toxicological material. So, the basic knowledge about the type of
beverage will facilitate the analysis.

7. Summary

· Beverage is a kind of liquid which is specially prepared for the consumption of humans.
· Beverages are chiefly classified into following two heads i.e. non-alcoholic and alcoholic
on the basis of percentage of alcohol present in them.
· A non-alcoholic beverage (also known as a virgin drink) is a type of beverage that
contains less than 0.5% alcohol by volume.
· A non-alcoholic beverage could furthur be classified into non-carbonated and carbonated
groups.
· Carbonation is the process of adding carbon dioxide in a liquid under high pressure, most
often to improve the texture, taste or both.
· An alcoholic beverage is a drink and psychoactive drug containing ethyl alcohol which is
commonly referred to as ethanol.
· The classification of an alcoholic beverage can be made on the basis of their basic
ingredient i.e. fruit/sap or grain. Each category is furthur classified into distilled and non-
distilled alcoholic beverages.
· Evidences have been found from the Neolithic era of the use of alcoholic beverages. The
earliest evidence of alcohol use was found in Jiahu, dated back from 7000–6600 BC.
· The presence of a drug in a drink can raise suspicion as to the nature of the case that may
often needs forensic investigation. A drink can be spiked to fulfill a malicious intention
ranging from abortion, miscarriage, sexual assault and even to attempted murder.
· Such suspected drinks are carefully collected from the scene of crime and send to
forensic laboratory for analysis of any toxicological material. So, the basic knowledge
about the type of beverage will facilitate the analysis.

FORENSIC SCIENCE PAPER No.5: Forensic Chemistry & Explosives

MODULE No. 8 : Beverages-Introduction and Classification