Effect of addition of ethanol and NaCl on saccharin + glucose polydipsia

Kulkosky, Paul J.

doi:10.1016/0091-3057(79)90101-1

Cited by 25 publications

(6 citation statements)

References 36 publications

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“…When the choice of flavored ethanol was removed, total ethanol intake for all groups greatly decreased, and did not differ significantly among the groups. These findings are consistent with the often-reported elevation of ethanol intake by the addition of sweeteners (Cullen et a1., 1973;Eriksson, 1969;Geiger & Barker, 1976;Gilbert, 1974;Kulkosky, 1978Kulkosky, , 1979Myers & TyteU, 1972;Rodgers & McClearn, 1964;Samson & Falk, 1974) and reports of immediately lowered ethanol intake by rats after removal of sapid congeners (Cullen et a1., 1973;Geiger & Barker, 1976;Kulkosky, 1979).…”

Section: Discussionmentioning

confidence: 99%

“…However, there were no significant differences in total ethanol intake among the groups when the choice of flavored ethanol was removed. The above explanation, therefore, can only be possible for ethanol consumption when maximized by the addition of sapid solutes so that resultant blood ethanol levels are sufficiently high to exert psychopharmacological effect (Kulkosky, 1979).…”

Section: Discussionmentioning

confidence: 99%

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Ethanol consumption of rats in individual, group, and colonial housing conditions

et al. 1980

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Rats were housed in individual cages, in a group cage, or in a naturalistic colonial habitat, and given access to food, water, 10% ethanol, and 10% ethanol in a sweetened saline solution. Rats housed in the colony ingested significantly less total ethanol than either group or individually caged rats. When the flavored ethanol solution was removed, total ethanol intakes of all groups decreased and did not differ significantly. The data indicate that the stimuli of the colonial situation act to decrease ethanol intake when a palatable ethanol solution is available.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Ethanol consumption of rats in individual, group, and colonial housing conditions

et al. 1980

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“…Early demonstrations of ethanol SIP in rats reported a 5% v/v ethanol concentration as yielding the greatest g/kg intakes (Falk, Samson, & Winger, 1972; Kulkosky, 1979; Roehrs & Samson, 1980). Rats apparently titrate their intake volumes when provided access to higher ethanol concentrations (6–10%), as these solutions yielded g/kg intakes comparable to those observed with 5%.…”

Section: Distinguishing Features and Experimental Variables Of Sipmentioning

confidence: 99%

“…It is unclear with either of these observations whether additional experience with ethanol SIP, rather than necessarily the addition of saccharin, contributed to the changes in ethanol intake. However, the supplementation of a range of ethanol concentrations with either 3 or 9% glucose markedly augmented ethanol SIP in rats when compared to an ethanol-only control group (Kulkosky, 1979). The fact that rats will maintain and even modestly increase adjunctive water drinking with the addition of low (0.1–0.9%), but not higher (≥ 1.2%), concentrations of sodium chloride (Falk, 1966b) further suggests that taste factors are relevant to the non-regulatory fluid intake represented by SIP.…”

Section: Distinguishing Features and Experimental Variables Of Sipmentioning

confidence: 99%

Applications of schedule-induced polydipsia in rodents for the study of an excessive ethanol intake phenotype

Ford

2014

Alcohol

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Schedule-induced polydipsia (SIP) is generated by subjecting a highly motivated animal to a sub-optimal rate of food reinforcement while also providing access to a fluid. SIP is one of several adjunctive (or displacement) behaviors that are expressed in an exaggerated form that is deemed ‘excessive’. This feature makes SIP an attractive model for studying an excessive ethanol drinking phenotype in rodents. Multiple experimental variables are crucial for the full manifestation of adjunctive drinking, including the degree of food deprivation, the inter-pellet interval selected, and the size of the food reward offered. Although these variables were extensively studied and optimized for water polydipsia in rats, a similarly customized approach to ethanol SIP and application of the procedure in mice have largely been curtailed in favor of the default variable values historically used for water SIP in rats. Further, ethanol SIP also requires careful consideration of variables such as taste and ethanol concentration. Investigation of the stress axis and neurochemical systems such as dopamine and serotonin in mediating adjunctive drinking stemmed from two leading hypotheses regarding the underlying mechanisms of SIP generation: 1) SIP as a coping strategy to mitigate stress associated with the aversive environmental condition, and 2) SIP as a displacement of reward in a highly motivated animal. Ethanol SIP is a powerful model of excessive intake because it can generate an ethanol-dependent state and sustain frequent and intoxicating levels of blood ethanol with voluntary oral consumption. The required food deprivation and the loss of the excessive drinking phenotype following removal of the generator schedule are the two main limitations of the model. Future utility of ethanol SIP will be enhanced by more fully dissecting the underlying hormonal and neurochemical mechanisms and optimizing experimental variables for ethanol SIP on a per species and strain basis.

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“…This argument is based on the fact that although rats display SIP of alcohol, they will avoid the repeated consumption of intoxicating amounts of alcohol under ad-lib conditions in the home cage (Kulkosky, 1979;Kulkosky, Zellner, Hyson, & Riley, 1980;Samson & Falk, 1974). Apparently, the conditioned aversion to the taste of alcohol induced by the aversive effects of alcohol consumption, while sufficient to suppress home cage alcohol ingestion, does not affect schedule-induced alcohol polydipsia (Berman & Cannon, 1974;Deutsch, Davis, & Cap, 1976;Deutsch & Eisner, 1977;Deutsch & Walton, 1977;Deutsch, Walton, & Thiel, 1978;Eckardt, 1975;Freed et al, 1977;Kulkosky, Sickel, & Riley, 1980;Riley, Hyson, & Kulkosky, Note 1).…”

Section: Discussionmentioning

confidence: 99%

The insensitivity of schedule-induced polydipsia to conditioned taste aversions: Effect of amount consumed during conditioning

Hyson

Sickel

Kulkosky

et al. 1981

Animal Learning & Behavior

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In Experiment 1, animals poisoned following schedule-induced or prandial-induced saccharin consumption subsequently showed identical aversions to saccharin when tested under water deprivation. In Experiment 2, animals conditioned to avoid saccharin to similar levels under water deprivation were differentially affected when saccharin was subsequently presented on the baselines of schedule-induced and prandial-induced drinking. Together, these data indicate that the differential effects observed on schedule-induced and prandial-induced drinking when animals are poisoned following consumption under these two schedules do not reflect the differential acquisition of taste aversions, but instead reflect the differential tendencies to drink induced by the spaced and massed feedings. 281In relation to drinking induced by water deprivation or the presentation of a single massed meal, scheduleinduced drinking (Falk, 1961) is insensitive to conditioned taste aversions; that is, the presentation of a previously poisoned saccharin solution only weakly and transiently suppresses schedule-induced polydipsia, an effect in marked contrast to the rapidly acquired and long-lasting aversions produced in water-deprived or mass-fed animals (Clarke &

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Effect of addition of ethanol and NaCl on saccharin + glucose polydipsia

Cited by 25 publications

References 36 publications

Ethanol consumption of rats in individual, group, and colonial housing conditions

Ethanol consumption of rats in individual, group, and colonial housing conditions

Applications of schedule-induced polydipsia in rodents for the study of an excessive ethanol intake phenotype

The insensitivity of schedule-induced polydipsia to conditioned taste aversions: Effect of amount consumed during conditioning

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