ethanol — definition (Food Biotechnology)

Food Biotechnology

Commonly used to disinfect plant tissues, glassware utensils and working surfaces in tissue culture manipulations; to precipitate aqueous solutions of nucleic acids; and to dissolve water-insoluble components of culture media. Synonym: ethyl alcohol.

UN Food and Agriculture Organization — Glossary of Biotechnology for Food and Agriculture

Science› Energy

Renewable Energy

Ethyl alcohol produced by fermentation and distillation. An alcohol compound with the chemical formula CH3CH20H formed during sugar fermentation by yeast. Grain alcohol.

Oregon Dept of Energy — ODOE Glossary of Energy Terms retrieved 2014-06-15

Science› Energy› Renewable Energy

Biomass

(CH₃CH₂OH) A colorless, flammable liquid produced by fermentation of sugars. Ethanol is used as a fuel oxygenate. Ethanol is the alcohol found in alcoholic beverages, but is denatured for fuel use.

National Renewable Energy Laboratory (NREL) — Glossary of Biomass Terms retrieved 2014-06-15