Related Experiment Video
Updated: Jul 14, 2026
09:26
Disruption of Frontal Lobe Neural Synchrony During Cognitive Control by Alcohol Intoxication
Published on: February 6, 2019
Alcohol consumption impairs detection of performance errors in mediofrontal cortex.
K Richard Ridderinkhof1, Yolande de Vlugt, Aldo Bramlage
1Department of Psychology, University of Amsterdam, Roetersstraat 15, 1018 WB Amsterdam, Netherlands. richard@psy.uva.nl
Science (New York, N.Y.)
|November 9, 2002
Summary
Moderate alcohol consumption impairs the anterior cingulate cortex (ACC) function, hindering error detection and performance adjustments. This study reveals how alcohol affects mediofrontal brain activity, leading to compromised cognitive performance.
Area of Science:
- Neuroscience
- Cognitive Psychology
- Neuroimaging
Background:
- The anterior cingulate cortex (ACC) is crucial for monitoring cognitive processes and detecting errors.
- Understanding how external factors like alcohol affect ACC function is vital for cognitive science.
Purpose of the Study:
- To investigate the impact of moderate alcohol consumption on the ACC's role in error detection.
- To examine alcohol's effect on performance adjustments following errors.
Main Methods:
- Utilizing electrophysiological measures to assess ACC activity.
- Analyzing brain electrical activity related to error detection.
- Observing behavioral performance adjustments after errors.
Main Results:
- Moderate alcohol intake significantly reduced the ACC's ability to detect erroneous responses.
- Impaired ACC activity correlated with a failure to adjust performance after errors.
- Alcohol consumption led to compromised cognitive performance.
Conclusions:
- Moderate alcohol consumption disrupts ACC function, impairing error detection and subsequent performance adjustments.
- These findings elucidate the neurobiological mechanisms by which alcohol compromises cognitive control.
More Related Videos
Related Concept Videos
01:10¹H NMR of Labile Protons: Temporal Resolution
Protons bonded to heteroatoms such as nitrogen and oxygen exhibit a range of chemical shift values. This is due to the varying degree of hydrogen bonding between the proton and the heteroatom in other molecules. The extent of hydrogen bonding affects the electron density around the proton, thereby giving different chemical shift values for the protons in the proton NMR spectrum.
The –OH proton in alcohols typically appears in the range of δ 2 to 5 ppm but can vary depending on the specific...
The –OH proton in alcohols typically appears in the range of δ 2 to 5 ppm but can vary depending on the specific...
01:03Mass Spectrometry: Alcohol Fragmentation
Alcohols (R-OH) ionize to lose one non-bonded electron from the oxygen atom, forming molecular ions. Due to their tendency to fragment rapidly, the intensity of the molecular ion peak in the mass spectrum is weak or sometimes absent. The fragmentation patterns for alcohols occur in two ways, i.e. ⍺-cleavage and dehydration. During ⍺-cleavage, the bond at the ⍺-position adjacent to the hydroxyl group cleaves to give a resonance-stabilized cation and a radical. However, intramolecular dehydration...
01:16Hypothesis Test for Test of Independence
The test of independence is a chi-square-based test used to determine whether two variables or factors are independent or dependent. This hypothesis test is used to examine the independence of the variables. One can construct two qualitative survey questions or experiments based on the variables in a contingency table. The goal is to see if the two variables are unrelated (independent) or related (dependent). The null and alternative hypotheses for this test are:
H0: The two variables (factors)...
H0: The two variables (factors)...
01:25Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
01:27Production of Alcohol
Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...