Determination of Indigenous and Foreign Alcoholic Beverages’ Levels in Urine by Quantitative Infrared Spectroscopy

The comparative levels of indigenous and foreign alcoholic beverages in the urine of 24 University students after drinking a cup or shot of the beverages have been reported. The Fourier Transform infrared spectroscopy was used for the analysis. From the results, the percentage content of alcohol (%v/v) in burukutu, palmwine, beer, Ogogoro, gin and ethanol (standard) were 3.2, 6.8, 7.0, 40.0, 41.0 and 96.0 respectively. Similarly, the average levels of alcoholic beverages in the urine (mg/dL) of the students were 120, 200, 210, 220 and 230mg/dL respectively. In conclusion, the present work has shown that there is a relationship between the levels of alcohol consumed and those excreted. Secondly, the study has provided a scientific basis that some of our local beverages such as palmwine, and ogogoro can serve as good substitutes for some of the foreign beverages such as beer and gin respectively.