Ethanol-induced conditioned taste aversions in mice that differ in neural sensitivity to ethanol.

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Abstract
Ethanol doses of 1.5, 3.0 and 4.5 g/kg body wt were used as the unconditioned stimulus (UCS) in conditioned taste aversion studies with mice selectively bred for differential neural sensitivity to alcohol. There was a slight tendency for the more sensitive animals (long sleep) to extinguish the aversion more slowly than less sensitive short-sleep mice. This pattern was also observed when LiCl was the UCS. The genetic effect was small and inconsistent. The selective breeding program did not produce mice with a general difference in response to ethanol, but with a difference that may be limited to certain parts of the nervous system involved in sensorimotor behavior.