Consumption Behavior of Rats Toward Saccharin and Ethanol Solutions
Advisor Information
Suzanne Sollars
Location
Dr. C.C. and Mabel L. Criss Library
Presentation Type
Poster
Start Date
6-3-2015 9:00 AM
End Date
6-3-2015 10:30 AM
Abstract
Previous investigations in our lab used ethanol as a solvent for capsaicin solutions used for consumption studies, since capsaicin does not dissolve in water alone. Sucrose has been added to the solutions in order to induce consumption. It has been found that rats’ capsaicin consumption and tolerance increases over time. However, the caloric value of sucrose is high, possibly confounding the rates of consumption. Capsaicin and ethanol are trigeminal irritants, though sucrose is not. Saccharin is sweet and preferred by rats, but has no caloric value and is a trigeminal irritant. The purpose of the present study was to determine the different consumption behaviors of Sprague-Dawley rats when consuming sucrose/ethanol solutions and solutions with saccharin combined with ethanol. Since both saccharin and ethanol are trigeminal irritants, it was of additional interest to examine their combined effects on consumption behaviors in rats. Twelve Sprague-Dawley rats where videotaped one hour a day for 40 consecutive days during the same time of day. Three received solutions of saccharin, three saccharin and ethanol, three sucrose (control), and three sucrose and ethanol. The total duration of consumption, latency to approach the solution, and consumption rate were recorded from the videos. I hypothesized that the rats would be averse to saccharin and ethanol in the beginning, but would later build a tolerance to the irritants and consume them at a greater rate.
Consumption Behavior of Rats Toward Saccharin and Ethanol Solutions
Dr. C.C. and Mabel L. Criss Library
Previous investigations in our lab used ethanol as a solvent for capsaicin solutions used for consumption studies, since capsaicin does not dissolve in water alone. Sucrose has been added to the solutions in order to induce consumption. It has been found that rats’ capsaicin consumption and tolerance increases over time. However, the caloric value of sucrose is high, possibly confounding the rates of consumption. Capsaicin and ethanol are trigeminal irritants, though sucrose is not. Saccharin is sweet and preferred by rats, but has no caloric value and is a trigeminal irritant. The purpose of the present study was to determine the different consumption behaviors of Sprague-Dawley rats when consuming sucrose/ethanol solutions and solutions with saccharin combined with ethanol. Since both saccharin and ethanol are trigeminal irritants, it was of additional interest to examine their combined effects on consumption behaviors in rats. Twelve Sprague-Dawley rats where videotaped one hour a day for 40 consecutive days during the same time of day. Three received solutions of saccharin, three saccharin and ethanol, three sucrose (control), and three sucrose and ethanol. The total duration of consumption, latency to approach the solution, and consumption rate were recorded from the videos. I hypothesized that the rats would be averse to saccharin and ethanol in the beginning, but would later build a tolerance to the irritants and consume them at a greater rate.