It has been determined that drinking booze with oxygen bubbles helps you sober up 20-30 minutes faster and have fewer hangovers than booze with no bubbles. And that’s with 20% alcohol content drinks like fortified wine or soju. None of that lolly water rubbish.
So why does adding O2 to booze lessen the nasty after effects? When you drink ethanol, you body needs to oxidize it to water and carbon dioxide in order to process it. This occurs via hepatic oxidation, where the liver does its thing to counteract the liquor you’ve just poured down your gullet. The enzymes that process alcohol require oxygen to function, and it’s thought that by storing the oxygen in the alcohol itself, the system functions more quickly and efficiently.
So, oxygenated alcohol? Sound fun and functional!
posted @ 0014 under alcohol quite interesting science | Comments (View)
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