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The role of orosensory stimuli from ethanol and blood-alcohol levels in producing conditioned taste aversion in the rat.

Abstract
A taste-aversion paradigm was used to demonstrate that aversive consequences accompany the rapid oral ingestion of 5% (v/v) ethanol solutions. The learned taste aversion resulted from five 10-min self-administrations of alcohol mixed with an originally preferred flavor at a dosage of 1.69 g alcohol/kg body weight/day. In contrast, when the consumption of the alcohol solution was distributed throughout the day, a conditioned aversion was not obtained. This outcome was observed even though the distributed drinking animals were exposed to more orosensory stimuli and ingested more g/kg than the 10-min animals. The observation that those animals that drank their daily fluid in 10 min demonstrated higher peak blood-alcohol levels than the distributed animals supports the conclusion that a centrally mediated aversive state of inebriation must be present to produce a conditioned aversion.
AuthorsM J Eckardt
JournalPsychopharmacologia (Psychopharmacologia) Vol. 44 Issue 3 Pg. 267-71 (Nov 21 1975) Germany
PMID1208761 (Publication Type: Journal Article, Research Support, U.S. Gov't, Non-P.H.S.)
Chemical References
  • Ethanol
Topics
  • Alcohol Drinking
  • Animals
  • Avoidance Learning
  • Conditioning, Psychological
  • Ethanol (blood, pharmacology)
  • Female
  • Rats
  • Reinforcement Schedule
  • Taste

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