Absorption of Various Alcoholic Beverages
- 10 July 1942
- journal article
- research article
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 96 (2480) , 43-44
- https://doi.org/10.1126/science.96.2480.43
Abstract
Tests on one individual showed more rapid absorption of Scotch, alc., gin and Bourbon than of Port and Burgundy wines. Ingestion of the beverages was on an empty stomach, and was followed by analysis of venous blood for alc. content. Slower absorption of wine is probably due to its buffer capacity. A 2d subject in this expt. showed contrary results, due to an aversion to distilled liquors, causing nausea.This publication has 1 reference indexed in Scilit:
- Quantitative Differences in the Effects of Alcoholic BeveragesNew England Journal of Medicine, 1938