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asams
Joined: 17 Nov 2008
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 Posted: Mon Mar 01, 2010 6:35 pm Post subject: Koreans to become more productive |
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http://io9.com/5481058/scientists-have-discovered-booze-that-wont-give-you-a-hangover
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Booze, for all its magical wonder, still has big drawbacks: You can't sober up quickly, and you often get a hangover. Now Korean researchers have found a way of tweaking booze to limit the fallout � without cutting its strength.
Doctors Kwang-il Kwon and Hye Gwang Jeong of Chungnam National University studied the properties of oxygenated alcohol - booze with oxygen bubbles added - which is a popular concoction in their country. In these drinks, oxygen is added the way carbonation is usually added to soda, and the scientists wanted to know if these oxygenated beverages affected people differently than non-oxygenated ones. The answer was a resounding yes.
They ran three experiments using 19.5% alcohol drinks, and measured the speed at which people's blood alcohol dropped to 0.000%. In other words: How fast did they sober up?
The drinks with the added oxygen content sobered people up 20-30 minutes faster, under the influence of the rather potent alcohol they used for the trials. 20% alcohol is around the strength of fortified wine, soju, or a very strong mixed drink, so while shaving a half hour off your drunken tomfoolery might not seem a great deal, when you're trying to fall asleep at night and combating the spins, you'll appreciate it. |
This is a big  for ajeosshis all over Korea |
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reactionary
Joined: 22 Oct 2006
Location: korreia
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| Posted: Mon Mar 01, 2010 7:35 pm Post subject: |
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| Which popular booze is carbonated in Korea - other than beer? Mak gul li? That isn't 20% though. I don't understand this study. |
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VanIslander
Joined: 18 Aug 2003
Location: Geoje, Hadong, Tongyeong,... now in a small coastal island town outside Gyeongsangnamdo!
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| Posted: Mon Mar 01, 2010 7:40 pm Post subject: |
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| reactionary wrote: |
| Which popular booze is carbonated in Korea - other than beer? Mak gul li? That isn't 20% though. I don't understand this study. |
Your reading comprehension isn't up to par today. Do you have a hangover? 
Nowhere does it say Korean booze is carbonated. An analogy was drawn with carbonated soda pop. The study is about oxygenated alcohol, ADDED oxygen (e.g., oxygenated soju � O2 Lin). Perhaps that is the source of your misunderstanding. |
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reactionary
Joined: 22 Oct 2006
Location: korreia
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| Posted: Mon Mar 01, 2010 7:57 pm Post subject: |
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"Doctors Kwang-il Kwon and Hye Gwang Jeong of Chungnam National University studied the properties of oxygenated alcohol - booze with oxygen bubbles added - which is a popular concoction in their country"
you're right, I am having problems comprehending that. "oxygenated alcohol ... which is a popular concoction in their country"
did they mean ALCOHOL was popular? it sounds like they're saying oxygenated alcohol is popular. ever seen it for sale? I guess the only one is "O2 Lin" which I've never seen. how popular can it be?
i guess i didn't mean to say 'carbonated' - just bubbly....oxygenated in this case. |
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Panda
Joined: 25 Oct 2008
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| Posted: Mon Mar 01, 2010 9:02 pm Post subject: |
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Korean people always conduct such weird studies, also, they believe too much in oxygen, why the hell you need a bed which can gives out oxygen, you are supposed to be sleeping on the earth (This is from a bed ad I saw on TV )
I understand the carbon dioxide increase the absorption of alcohol, but I never heard oxygen does the opposite, cuz the the capacity of our body to carry oxygen is stable ( it wont boost even we are breathing 100% oxygen) , so is the ability to degrade the alcohol, at a certain time point.
According to what they say, you get drunk more easily when you go to Tibet where the oxygen is thinner?
Last edited by Panda on Mon Mar 01, 2010 9:27 pm; edited 1 time in total |
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Cerberus
Joined: 29 Oct 2009
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| Posted: Mon Mar 01, 2010 9:23 pm Post subject: |
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| Panda wrote: |
Korean people always conduct such weird studies, also, they believe too much in oxygen, why the hell you need a bed which can gives out oxygen, you are supposed to be sleeping on the earth.
The capacity of our body to carry oxygen is stable, so the ability to degrade the alcohol, at a certain time point.
According to what they say, you get drunk more easily when you go to Tibet where the oxygen is thinner. That does't make any sense. |
R U sure?
I'm no scientist, but I seem to remember something about our blood also being thinner at high(er) alttitudes and if that's the case, then it would make perfect sense.
Actually the blood being "thinner" may be a myth, but the effect of alcohol, barbituates and blood thinning medication is supposed to be magnified at higher altitude.
here you go
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Drinking alcohol at sea level can have serious consequences. The effect of alcohol on the body is magnified at heights over 5,280 feet, one mile.
Significance
The blood absorbs alcohol quickly, interfering with the absorption of oxygen by hemoglobin. This effect is magnified by high altitude. In other words, drinking alcohol at high altitudes reduces the amount of oxygen that gets to the brain.
Effects
It is estimated that one drink at high altitude will have the same effects on the body as three drinks taken at sea level.
Considerations
Drinking alcohol dehydrates the body. High altitude causes dehydration. Dehydration dramatically increases when drinking alcohol in high altitudes |
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Panda
Joined: 25 Oct 2008
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| Posted: Mon Mar 01, 2010 9:32 pm Post subject: |
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Cerberus, I edited my post before I saw your reply.
I did because I was actually not sure about the relationship between the altitude and alcohol absorption.
Thanks for adding that information.
Edit again: I think "getting drunk easily in Tibet" is irrelevant to this "oxygenated soju decreases hangover".
My thought in other words: When the oxygen in the environment is already enough for our body (which is not true in Tibet), adding more oxygen doesnt help decrease hangover. |
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UknowsI
Joined: 16 Apr 2009
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| Posted: Mon Mar 01, 2010 11:32 pm Post subject: |
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| Maybe the oxygen oxidises the alcohol before it has entered the blood (turns it into vinegar?), could even happen in the bottle. Is it just me or is the 12 ppm difference a microscopic amount of oxygen? Even if all the oxygen did oxidise the alcohol I can't see how it would have made any measurable different... I suspect that the variance in the tests done is much larger than the effect of the oxygen added. |
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