"Mixing zero-sugar drinks makes you drunk faster"... Orbit explains the scientific principle of bomb shots

The scientific principle of why so-called 'bomb shots'—mixing different types of alcohol—cause faster intoxication has been presented. Science communicator Orbit explained the impact of mixing drinks on intoxication in relation to the total amount of ethanol.

The reason bomb shots cause faster intoxication: "Ultimately, the total amount of ethanol is key"

According to the content of the video on VIVO TV, the reason intoxication rises quickly when mixing drinks is related to the total amount of ethanol consumed rather than the method of mixing itself. In the video conversation, Orbit explained that there is a tendency to drink larger quantities when consuming bomb shots compared to drinking soju alone, and as a result, one becomes more intoxicated because the total amount of ethanol entering the body increases.

Furthermore, an explanation followed regarding the difference between mixing alcohol with regular sugary drinks versus zero-sugar drinks. Orbit mentioned that mixing zero-sugar drinks can lead to getting drunk faster than mixing regular drinks. This is because mixing zero-sugar drinks creates a situation similar to drinking alcohol on an empty stomach, whereas conversely, mixing regular sugary drinks has the effect of somewhat delaying intoxication.

Food intake acts as a 'speed bump' to slow alcohol absorption

The role of food in regulating the rate of alcohol absorption was also mentioned. Orbit explained that when food enters the body, it acts as a 'speed bump' that slows down the rate of alcohol absorption. The principle is that food makes the alcohol wait its turn to be absorbed, thereby slowing down the speed at which ethanol is absorbed.

In relation to this, stories about hangover foods were also covered. Orbit mentioned that moisture, sugar, and protein can help with hangovers, citing examples such as canned sardines, which are high-protein foods. However, he explained that true recovery from a hangover depends more on how much time passes rather than what you eat.

Manufacturing methods of non-alcoholic wine and differences in flavor

The video also shared information about various ways non-alcoholic wine is produced. One of the popular methods for making non-alcoholic wine, 'vacuum distillation,' is a method that uses a vacuum state at low temperatures to evaporate alcohol. On the other hand, the 'Spinning cone' method involves spreading the wine thinly to extract the aroma separately before undergoing the process of removing alcohol. Orbit mentioned that flavor can be lost during this process and explained that differences in flavor can occur depending on the manufacturing method, such as methods that use indigenous yeast to prevent alcohol from being produced without an alcohol removal process.