Studies on the discriminative stimulus properties of ethanol in squirrel monkeys

Abstract

Eight male squirrel monkeys were trained to use the pharmacological effects of ethanol [orally via gastric intubation 1600 mg/kg (IG), in normal saline] versus those produced by equivolume saline as discriminative stimuli in an operant conditioning (bar pressing) procedure in which the availability of banana-flavored food pellets was made contingent upon the drug condition of the animal (ethanol SD, saline SΔ for four monkeys; saline SD, ethanol SΔ for the other four monkeys). Test doses of 7.5 mg/kg pentobarbital IG and 80 mg/kg barbital IG closely mimicked the cue properties of ethanol, while doses of morphine sulfate (5.0–20 mg/kg IG) failed to elicit ethanol-appropriate responding. Other ethanolic beverages containing 1600 mg/kg ethanol in the same volume as the training dose, and found to mimic the cue properties of pure ethanol were bourbon, gin, beer, vodka, and red wine. The single test dose of cognac, scotch, and tequila clicited responding different from that of the training dose of ethanol. Thus, the pharmacological effects of ethanolic beverages containing the same dose of ethanol (1600 mg/kg) may be noticeably different to some subjects. Blood levels of ethanol produced by the different beverages may be an important variable. There was no differential effect of the beverages upon free-feeding behavior of the monkeys at the time of testing. Ethanol preference tests conducted at the end of the study (i.e., after nearly 2 years of drug discrimination training) indicated that the assignment of ethanol as the condition under which food pellets were available (SD condition) moderately increased the ethanol preference of those subjects as compared to monkeys for whom ethanol had served as the SΔ condition.