LeClaire Institute

Module 1 · Water and Ethanol

The last two energy-related molecules of Module 1: water, which gives no calories but makes up most of your body, and ethanol, which gives calories but no nutrition. Built from the atoms up: why water is polar and sticky, how much of you is water and how the balance is kept, how yeast makes ethanol from sugar, and how your liver breaks it down. The figure is on the left and the lesson script on the right; the quiz is at the end.

Previous lesson: Module 1 · Carbohydrates

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Figure 1

The Water and Ethanol Family Tree

Two small molecules: one you can’t live without, one you don’t need.

Why these two
Water: the nutrient you need mostIt gives no calories, but you can live only a few days without it. It is the main ingredient of your body and of most whole foods.
Ethanol: calories, not a nutrientThe alcohol in drinks gives 7 kcal per gram, nearly as much as fat, but your body has no need for it and treats it as something to clear.
On labelsWater appears only in ingredient lists. In the US most beer, wine and spirits are labeled under separate rules, so they show alcohol by volume rather than a Nutrition Facts panel.
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Figure 2

The Water Molecule

Bent, polar and sticky: why water dissolves so much.

Two hydrogens, one oxygen

Water, H2O

122
  1. 1Oxygen makes two bonds. It pulls the shared electrons toward itself, so it carries a slight negative charge.
  2. 2Hydrogens: each is left slightly positive. The bonds meet at about 104.5°, so the molecule is bent, not straight.

One end slightly negative, the other slightly positive: water is a polar molecule. That one fact explains most of what water does.

Hydrogen bonds

Water molecules hold on to each other

The slightly positive H of one water is drawn to the slightly negative O of another: a hydrogen bond (dashed). Each one is weak and lasts a split second, but there are so many that water stays liquid at body temperature, takes a lot of heat to warm up, and carries heat away when sweat evaporates.

Cartoon, not to scale: red = oxygen, white = hydrogen.

What water dissolves, and what it doesn’t
SaltsWater pulls table salt apart into sodium and chloride ions, each wrapped in water molecules. Minerals travel around your body this way.
Sugars and many vitaminsMolecules covered in OH groups, like glucose and vitamin C, form hydrogen bonds with water and dissolve easily.
Not fatsLong carbon-hydrogen chains have no charge to grab, so oil and water separate. That is why fats need bile to be digested and carriers to travel in blood (see Fats).

hydrogen oxygen · every molecule on this page is drawn at the same scale with every hydrogen shown · tap one to enlarge it

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Figure 3

Water in Your Body

How much of you is water, where it is, and what it does.

How much of you is water
Who or whatWater content
Newborn babyabout 75% of body weight
Adult manabout 60%
Adult womanabout 50 to 55% (more body fat, which holds little water)
Older adultlower, as muscle declines
Muscle and other lean tissueabout three quarters water
Fat tissuemuch less water
Where the water is
Inside cellsAbout two thirds of your body water.
Between cellsMost of the remaining third bathes the cells.
In bloodA smaller share is plasma, the liquid part of blood, which is over 90% water. Water moves freely between these spaces, following salts such as sodium and potassium.
What water does
Dissolves and carriesBlood carries nutrients, oxygen, hormones and waste in water; urine carries waste out.
Keeps temperature steadySweat takes heat with it as it evaporates. Water also holds heat well, so body temperature changes slowly.
Takes part in chemistryDigestion adds water back into every peptide and glycosidic bond (hydrolysis). Water also cushions the brain and spinal cord, lubricates joints and keeps eyes and mouth moist.
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Figure 4

Water Balance

What comes in, what goes out, and how much you need.

Water in, water out
In: drinksMost of your water: plain water, milk, tea, coffee and other drinks all count.
In: food and your own cellsAbout a fifth comes from food; fruit and vegetables are mostly water. Your cells also make about a cup a day when they burn fuel (metabolic water).
OutUrine (the biggest share), sweat, the moisture in every breath, and a little in stool. Heat, exercise, fever, vomiting and diarrhea all raise losses.
How your body keeps it level
  1. Water runs lowblood becomes slightly more concentrated
  2. Thirstthe brain senses it and you feel thirsty
  3. Vasopressinthe pituitary releases this hormone (also called antidiuretic hormone, ADH)
  4. Kidneys save waterurine becomes smaller in volume and darker
  5. Balance restoredwhen you drink, the signals switch off
Water in whole foods
Whole foodApproximate water
Cucumber, lettuce, celeryabout 95%
Watermelon, strawberries, tomatoesabout 90 to 95%
Oranges, apples, milkabout 85 to 90%
Cooked oats, cooked riceabout 70 to 85%
Breadabout 35%
Nutsunder 10%
How much you need
Adequate intakeThe US Institute of Medicine set total water (from drinks and food together) at about 2.7 liters a day for women and 3.7 liters for men, roughly 80% from drinks. Needs rise with heat, exercise, pregnancy and breastfeeding.
Too littleDehydration: thirst, dark urine, headache, tiredness and dizziness; severe loss is dangerous, especially for babies and older adults, whose thirst signal is weaker.
Too muchDrinking far more than the kidneys can clear in a short time dilutes blood sodium (hyponatremia), which can be dangerous; it is rare and mostly seen in long endurance events.
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Figure 5

Ethanol

From ethane to ethanol, how yeast makes it, and its toxic cousin.

Ethanol

From ethane to ethanol

EthaneC2H6, a gas

1

EthanolC2H5OH

  1. 1Swap one H of ethane for an OH group and you have ethanol. Any carbon chain carrying an OH like this is called an alcohol; ethanol is the one in drinks.

The OH lets ethanol mix with water; the two-carbon end lets it slip through fatty cell membranes. So it spreads quickly into every tissue, including the brain.

What it is: A two-carbon alcohol, C2H5OH, made by yeast from sugar.

In your body: Gives 7 kcal per gram but has no nutritional role; the liver breaks it down as a priority (Figure 6).

Found in: Beer, wine and spirits; tiny amounts in very ripe fruit, fruit juice and fermented foods such as kefir and kombucha.

Fermentation: yeast turns sugar into alcohol

Glucose

↓ yeast, no oxygen

2 × ethanol

+

2 × carbon dioxide

Without oxygen, yeast splits each glucose into two ethanols and two CO2: C6H12O6 → 2 C2H5OH + 2 CO2. Count the atoms: nothing is lost. In bread the CO2 makes the dough rise and the ethanol mostly bakes off; in wine and beer the ethanol stays.

Methanol

Methanol, CH4O one carbon fewer, far more dangerous

1
  1. 1The same OH, on a one-carbon chain.

What it is: The simplest alcohol, CH3OH.

In your body: The liver turns it into formaldehyde and formic acid, which damage the optic nerve and other tissues.

Too much: Drinking even small amounts of pure methanol can cause blindness or death; it is a danger in illegally distilled spirits.

Found in: Tiny, harmless amounts in fruit and vegetable juices, formed from pectin.

carbon hydrogen oxygen · every molecule on this page is drawn at the same scale with every hydrogen shown · tap one to enlarge it

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Figure 6

How Your Body Handles Alcohol

Absorbed fast, cleared slowly, in two steps in the liver.

From glass to liver
  1. Stomachsome ethanol is absorbed here; food in the stomach slows the rest
  2. Small intestinemost is absorbed here, quickly
  3. Bloodethanol spreads through all body water, so the same drink gives a smaller body a higher blood level
  4. Liverbreaks down roughly one standard drink an hour; it can’t be hurried
  5. Lungs, urine, skina few percent leaves unchanged: the basis of breath tests
Two steps in the liver

Ethanol

1
→

Acetaldehyde

2
↓ aldehyde dehydrogenase

Acetic acid (acetate)

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  1. 1Alcohol dehydrogenase takes two hydrogens off ethanol…
  2. 2…making acetaldehyde, a toxic, reactive molecule that causes much of alcohol’s damage.
  3. 3Aldehyde dehydrogenase adds an oxygen, making acetate (the same molecule as in vinegar), which cells burn for energy or turn into fat.

Many people of East Asian descent carry a slow version of the second enzyme, so acetaldehyde builds up and the face flushes after even a small drink.

What counts as one drink
US standard drink (14 g ethanol)Typical serving
Beer, about 5% alcohol12 fl oz (355 ml)
Wine, about 12%5 fl oz (148 ml)
Spirits, about 40%1.5 fl oz (44 ml)
Effects on the body
Short termSlower reactions and judgment, more urine (alcohol blocks vasopressin), poorer sleep; large amounts at once can cause alcohol poisoning, which can be fatal.
Long term, heavy useFatty liver, alcoholic hepatitis and cirrhosis; high blood pressure and heart rhythm problems; dependence. Heavy drinkers often run short of thiamine (vitamin B1) and folate.
Cancer and pregnancyThe WHO’s cancer agency classifies alcoholic drinks as a cause of cancer (mouth, throat, esophagus, liver, breast, bowel), with risk rising with amount. No amount is known to be safe in pregnancy. Less is better for health.

carbon hydrogen oxygen · every molecule on this page is drawn at the same scale with every hydrogen shown · tap one to enlarge it

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Figure 7

Where water and ethanol are used in the body

Tap a number on the cell to see what that part does; the list below it gives every other place in the body.

Water is everywhere in you; ethanol is absorbed, burned by the liver, and acts on the brain on the way.

Inside a cell

A typical animal cell, not to scale. Real cells hold thousands of ribosomes and hundreds of mitochondria.

Water fills the cell; ethanol is cleared mainly in liver cells.

  1. Mostly water, about 70% of the cell, where reactions happen. Liver cells' alcohol dehydrogenase works here, turning ethanol into acetaldehyde.
  2. Aquaporin channels let water through; the sodium-potassium pump sets salt levels, which decides where water goes.
  3. Holds the MEOS enzyme (CYP2E1), which also breaks down ethanol and grows more active with regular drinking.
  4. ALDH2 turns toxic acetaldehyde into acetate; making ATP also produces some water.
  5. Heavy drinking makes liver cells pile up fat droplets (fatty liver).
  6. Catalase can break down a small share of ethanol.

Everywhere else in the body

Each item, the places outside the cell where it is found or used, and what it does there.

Water: where it is

  • Inside cells. About two thirds of body water.
  • Between cells. The fluid that bathes every cell and carries nutrients to it.
  • Blood plasma. About 90% water; carries nutrients, heat, hormones and wastes.
  • Muscle and brain. About three quarters water.
  • Fat tissue and bone. Low in water, so lean people hold a larger share of body water.
  • Eyes. The fluid and gel inside the eye are almost all water.
  • Brain and spinal cord. Cerebrospinal fluid cushions them.
  • Joints. A watery fluid lubricates them.
  • Saliva, tears and mucus. Wet the mouth, eyes and airways.
  • Womb. Amniotic fluid cushions the baby.
  • Breast milk. About 87% water.

Water: keeping the balance

  • Brain (hypothalamus). Senses salty blood, makes you thirsty and triggers ADH.
  • Pituitary gland. Releases ADH, which tells the kidneys to keep water.
  • Kidneys. Filter about 180 liters a day and return nearly all of it, keeping 1 to 2 liters as urine.
  • Adrenal glands. Aldosterone makes the kidneys keep salt, and water follows.
  • Heart. Releases ANP when overfilled, so the kidneys let out more salt and water.
  • Skin. Sweat cools you by evaporating.
  • Lungs. Breath carries out a few hundred milliliters a day.
  • Small intestine. Absorbs most of the water you drink and the gut’s own juices.
  • Large intestine. Takes back most of what is left.

Ethanol

  • Stomach. Absorbs about a fifth; its own enzyme breaks a little down; food slows it.
  • Small intestine. Absorbs most of it.
  • Blood. Spreads it through all body water.
  • Liver. Breaks most of it down, to acetaldehyde and then acetate, at about one drink an hour; heavy drinking causes fatty liver, hepatitis and cirrhosis.
  • Brain. Boosts the calming signal GABA and blocks glutamate, so nerve signals slow; the cerebellum’s balance goes first.
  • Pituitary gland. Alcohol blocks ADH, so you pass more urine.
  • Skin. Blood vessels widen: flushing and heat loss.
  • Lungs. A little leaves in the breath, which is what a breath test measures.
  • Kidneys and sweat. A little leaves unchanged.
  • Pancreas and heart. Heavy drinking can inflame the pancreas and weaken the heart muscle.
  • Placenta and breast milk. Alcohol crosses to the baby; in pregnancy it can cause fetal alcohol spectrum disorders.
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Figure 8

Putting It All Together

The whole lesson in one table, plus a few extras.

Every molecule in this lesson
MoleculeFormulaEnergyIn your bodyFound in
WaterH2O0 kcalabout 60% of you; solvent, temperature, chemistrydrinks, fruit, vegetables, milk
EthanolC2H5OH7 kcal/gno role; cleared by the liverbeer, wine, spirits; traces in ripe fruit
MethanolCH3OH—toxic: becomes formaldehyde and formic acidtraces in fruit juices
AcetaldehydeC2H4O—toxic first breakdown product of ethanolmade in your liver
AcetateC2H3O2−burned for energysecond breakdown product; fuelvinegar (as acetic acid); made by gut bacteria from fiber
Carbon dioxideCO2—breathed out as wastemade by yeast in bread and drinks
Worth knowing

Coffee and tea count

Caffeine has only a mild effect on urine in regular drinkers, so coffee and tea still add to your daily water.

Ice floats

Hydrogen bonds hold frozen water in an open lattice that is less dense than liquid water, so ice floats and lakes freeze from the top.

Cooking doesn’t remove all the alcohol

A quick flambé or short simmer leaves most of it; long simmering or baking removes most, but rarely all.

“Alcohol-free” isn’t always zero

In the US, “non-alcoholic” drinks can contain up to 0.5% alcohol; “alcohol-free” should contain none.

General education, not medical advice. Facts follow mainstream sources (US Dietary Guidelines, NIH Office of Dietary Supplements, standard biochemistry and food-science texts).

Quiz

Tap a question to see the answer

1. How many kcal does a gram of ethanol give, and a gram of water?

About 7 for ethanol; 0 for water (Figure 1).

2. Why is a water molecule polar?

Oxygen pulls the shared electrons toward itself, leaving the O slightly negative and the two H slightly positive, and the molecule is bent (Figure 2).

3. What is a hydrogen bond?

A weak attraction between the slightly positive H of one molecule and the slightly negative O of another (Figure 2).

4. Why don’t oil and water mix?

Fat chains have no charges or OH groups for water to grab, so they separate (Figure 2).

5. Roughly how much of an adult’s body weight is water?

About 50 to 60%; more in babies (Figure 3).

6. Where is most of your body water?

Inside cells, about two thirds of it (Figure 3).

7. What hormone tells the kidneys to save water?

Vasopressin, also called antidiuretic hormone (Figure 4).

8. What is the US adequate intake for total water?

About 2.7 L a day for women and 3.7 L for men, from drinks and food together (Figure 4).

9. What does yeast make from one glucose during fermentation?

Two ethanols and two carbon dioxides (Figure 5).

10. Why is methanol dangerous?

The liver turns it into formaldehyde and formic acid, which can cause blindness or death (Figure 5).

11. What are the two steps that break down ethanol in the liver?

Ethanol to acetaldehyde (alcohol dehydrogenase), then acetaldehyde to acetate (aldehyde dehydrogenase) (Figure 6).

12. How much pure ethanol is in a US standard drink?

14 g: about 12 fl oz of beer, 5 fl oz of wine or 1.5 fl oz of spirits (Figure 6).

Next lesson: Module 2 · Fat-Soluble Vitamins →