Beer style beer differently. Since sugars are converted to alcohol during the process of fermentation, gravity can be used to estimate the final alcohol. In beer brewing, a distinction is made between the "original gravity", the gravity of the wort before fermentation has begun, and the "final gravity" of the product when fermentation has completed. Since the concentration of sugars is directly proportional to the gravity, the original gravity gives a brewer an idea of the potential alcoholic strength of the final product. After fermentation, the differences between the final and original gravities indicates the amount of sugar converted into alcohol, allowing
Allyl alcohol be obtained by dehydrogenation of propanol. In the laboratory, it has been prepared by the reaction of glycerol with oxalic or formic acids. Allyl alcohols in general can be prepared by allylic oxidation of allyl compounds by selenium dioxide. Allyl alcohol is converted mainly to glycidol, which is a chemical intermediate in the synthesis of glycerol, glycidyl ethers, esters, and amines. Also, a variety of polymerizable esters are prepared from allyl alcohol, e.g. diallyl phthalate. Allyl alcohol is more toxic than related alcohols. Its threshold limit value (TLV) is 2 ppm. It is a lachrymator. It is classified as an