Related Experiment Video

Updated: Jul 14, 2026

Microdialysis of Ethanol During Operant Ethanol Self-administration and Ethanol Determination by Gas Chromatography
10:11

Microdialysis of Ethanol During Operant Ethanol Self-administration and Ethanol Determination by Gas Chromatography

Published on: September 5, 2012

17.7K

Evaluation of ethylglucuronide and cocaethylene as hair markers of alcohol consumption

N M Porpiglia1, S Pesavento1, A Bertaso1

  • 1Department of Diagnostics and Public Health, Unit of Forensic Medicine, University of Verona, Verona, Italy.

Clinica Chimica Acta; International Journal of Clinical Chemistry
|July 4, 2025
PubMed
Abstract

Keywords:
Alcohol abuse biomarkerAlcohol consumptionCocaethylene (CE)Forensic toxicologyHair analysisethylglucuronide (EtG)

More Related Videos

Extraction and Analysis of Cortisol from Human and Monkey Hair08:38

Extraction and Analysis of Cortisol from Human and Monkey Hair

Published on: January 24, 2014

28.5K
Quantification of Ethanol Levels in Zebrafish Embryos Using Head Space Gas Chromatography08:22

Quantification of Ethanol Levels in Zebrafish Embryos Using Head Space Gas Chromatography

Published on: February 11, 2020

5.7K

Related Concept Videos

What are Carbohydrates?01:44

What are Carbohydrates?

Overview
Carbohydrate Digestion00:57

Carbohydrate Digestion

Carbohydrate digestion and metabolism break down simple and complex carbohydrates from food into saccharides (i.e., sugars) for the body to use as energy. Carbohydrate digestion starts in the mouth during mastication, or chewing. The masticated carbohydrates remain intact in the stomach. Digestion resumes in the duodenum of the small intestine, where pancreatic alpha-amylase and brush border enzymes of the microvilli convert complex carbohydrates to monosaccharides. Finally, the monosaccharides...
Structures of Aldehydes and Ketones01:04

Structures of Aldehydes and Ketones

Vanillin—a flavoring agent in vanilla, cinnamaldehyde—a molecule responsible for the distinct smell of cinnamon, and acetone—a strong-smelling ingredient in nail polish removers, all belong to a class of carbonyl compounds called aldehydes and ketones (Figure 1). Although both aldehydes and ketones contain the characteristic carbonyl (C=O) bond, their chemical structures vary with respect to the groups directly attached to the carbonyl carbon.
In aldehydes (Figures 1a and 1b), the carbonyl...
Carbohydrates: Dietary Sources and Requirements01:15

Carbohydrates: Dietary Sources and Requirements

Carbohydrates are predominantly obtained from plant sources. With the exception of lactose found in milk and insignificant glycogen amounts in meat, most consumed carbohydrates have plant origins. Monosaccharides and disaccharides, or sugars, can be sourced from fruits, honey, milk, sugar cane, and sugar beets. Grains and vegetables are rich in the polysaccharide starch. Two types of polysaccharides provide fiber: cellulose, which is abundant in many vegetables, forms undigestible roughage or...
Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
Production of Alcohol01:27

Production of Alcohol

Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...