Alcohol and alcoholic intoxication / by Edward Mellanby.

  • Edward Mellanby
Date:
[1920?]
Catalogue details

Licence: In copyright

Credit: Alcohol and alcoholic intoxication / by Edward Mellanby. Source: Wellcome Collection.

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    this point is that with larger quantities of alcohol there is a greater difference produced in the alcohol of the blood by- dilution than when smaller quantities are given—the rate of absorption and the point of maximum concentration are more influenced. In terms of intoxication in man, it ought to be relatively more difficult for a toper to get intoxicated by 5 per cent, beer, as compared with whisky, than a novice. Similar results to these were obtained when whisky and stout were com¬ pared. This can be seen in Fig. 4, where the same animal on different days was given equal quantities of alcohol, A in whisky Fig. 5. 28*5 per cent, alcohol by volume, B in stout 5*5 per cent, alcohol by volume, G in stout 3*9 per cent, alcohol by volume. It is clear that the whisky alcohol was absorbed much more rapidly, and its point of maximum concentration in the blood is much higher than is the case of the stout alcohol. The stronger stout is also more rapidly absorbed than the weaker variety, and the alcohol attains a higher maximum. In keeping with these facts, the whisky produced a much more intense intoxication. Un¬ doubtedly, dilution alone can explain much of the difference seen, but it seemed to me too great to be wholly explained in this way. To decide this point whisky was diluted with water until
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