Taste reactivity to alcohol and basic tastes in outbred mice.

  title={Taste reactivity to alcohol and basic tastes in outbred mice.},
  author={Stephen W Kiefer and Katherine G Hill and Helen J Kaczmarek},
  journal={Alcoholism, clinical and experimental research},
  volume={22 5},
The taste reactivity test was used to determine the response of outbred mice to orally infused taste solutions. For the initial measures, mice (n = 10) were tested with 3%, 6%, 9%, and 12% (v/v) alcohol and four taste solutions: sucrose, sodium chloride, hydrochloric acid, and quinine hydrochloride (a single concentration of each). A second group of naive mice (n = 16) was tested with 5%, 10%, 20%, 30%, and 40% alcohol. The final set of measures with naive mice (n = 26) was taken with a range… CONTINUE READING


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