Not 2.7, no. A person would die before reaching a blood alcohol level (BAC) that high. Perhaps you mean .27, which is considered very high, but not uncommon. Alcoholics frequently register BACs of at least .27, simply because their bodies have habituated to alcohol, and they are able to consume more than light-to-moderate drinkers. Most people would be "falling down" drunk or unconscious at .27.
The following list of facts is from the Drug Abuse Recognition site (Related Links):
At between 1.6 -1.9 BAC most people feel depressed and discontented. Nausea may be a problem. The drinker generally becomes a sloppy, emotional drunk.
Note: This applies to naive drinkers. Alcoholics can tolerate these levels with less outward affect. However, this does not mean that they are sober.
Anything over 1.0 percent would in most cases be fatal. No one could survive having a 1.7 Blood alcohol level. 0.08 is the legal limit in most states which is approximately 2 drinks in a one hour period. 1.7 BAC would be approximately 30 shots in a one hour period.
17% .17
In Michigan it is an offence to have a blood alcohol level of over .08 for the over 21s. If one is found to have a level over .17 a fine of $700 dollars or up to 180 days in jail may be the consequence.
If you haven't been drinking, there shouldn't be a blood alcohol level. In order not to be considered over the limit, you have to be below the legal limit which is .08 in all states.
If you're talking about what I think it us, one time he got arrested for drunk driving. His blood alcohol level was .17, twice the legal limit of .8.
yes
I am a healthy female in her 30s and just came back from the Red Cross, donating blood platelets. My Hemoglobin level was 17, which the lady said it was extremely high for a female, but still good. Don't know if this helps any.
yes, it is legal to drink alcohol if you are 17
High blood pressure in teenagers is inherited. You can read more on medicinenet.com/script/main/art.asp?articlekey=16668
level 17
Alcohol is produced when yeast consume the fructose in the must and convert it to ethanol -- a form of alcohol -- and carbon dioxide. The process ends when either all the sugar is consumed or the alcohol concentration becomes so high that the yeast can no longer survive and stop producing. Hence, if you start out with must that's high in sugar and you use a variety of yeast that's very hardy and can survive in high alcohol concentrations, you can produce a high-alcohol wine. Zinfandel is a varietal capable of producing very high-alcohol wines. Some Zins have alcohol content as high as 15.5 percent.Wines that have higher alcohol content than 16 percent are usually "fortified" -- not with vitamins but with additional alcohol produced by other means, usually distillation.Port, Sherry, Madeira, and Marsala, to name the most common and famous types of fortified wines, usually have alcohol content between 16 and 21 percent.
17%
Tepig evolves at level 17.