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 self-administrations of alcohol mixed with an originally preferred flavor at a dosage of 1.51 g alcohol/kg body weight/day. Ingestion of larger doses of alcohol by control animals, however, did not produce any evidence of taste aversion.
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This research was supported by Training Grant MH 12640 and Grant MH 1-R01-AA01229 from the National Institute on Alcohol Abuse and Alcoholism and Grant MH 23607 from the National Institutes of Health. This study was part of a doctoral dissertation submitted to the Department of Medical Psychology, University of Oregon Medical School. Dr. Judson S. Brown is acknowledged for his assistance in the design and interpretation of this experiment.
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Eckardt, M.J. Conditioned taste aversion produced by the oral ingestion of ethanol in the rat. Psychobiology 3, 317–321 (1975). https://doi.org/10.3758/BF03326833
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DOI: https://doi.org/10.3758/BF03326833