Related Experiment Video

Updated: Jul 11, 2026

A Simple Way to Measure Alterations in Reward-seeking Behavior Using Drosophila melanogaster
06:57

A Simple Way to Measure Alterations in Reward-seeking Behavior Using Drosophila melanogaster

Published on: December 15, 2016

[The "phenomenon of ethanol preference"]

L M Andronova, N K Barkov

    Farmakologiia I Toksikologiia
    |March 1, 1991
    PubMed

    More Related Videos

    Flypub To Study Ethanol Induced Behavioral Disinhibition and Sensitization08:13

    Flypub To Study Ethanol Induced Behavioral Disinhibition and Sensitization

    Published on: May 18, 2020

    Chronic Intermittent Ethanol Vapor Exposure Paired with Two-Bottle Choice to Model Alcohol Use Disorder05:12

    Chronic Intermittent Ethanol Vapor Exposure Paired with Two-Bottle Choice to Model Alcohol Use Disorder

    Published on: June 23, 2023

    Related Concept Videos

    Physical Properties of Ethers02:17

    Physical Properties of Ethers

    Overview
    An ether molecule has a net dipole moment due to the polarity of C–O bonds. Subsequently, boiling points of ethers are lower than those of alcohols of comparable molecular weight and slightly higher than those of hydrocarbons of comparable molecular weight (Table 1).
    Ethers can act as hydrogen bond acceptors, making them more water-soluble than hydrocarbons, but since ethers cannot act as hydrogen bond donors, they are much less soluble in water than alcohols. Ethers are considered...
    Physical Properties of Alcohols and Phenols02:32

    Physical Properties of Alcohols and Phenols

    Alcohols are organic compounds in which a hydroxy group is attached to a saturated carbon. Phenols are a class of alcohols containing a hydroxy group attached to an aromatic ring. The physical properties of the alcohols and phenols are influenced by hydrogen bonding due to the oxygen–hydrogen dipole in the hydroxy functional group and dispersion forces between alkyl or aryl regions of alcohol and phenol molecules.
    Alcohols possess a higher boiling point than aliphatic hydrocarbons of similar...
    Acidity and Basicity of Alcohols and Phenols02:36

    Acidity and Basicity of Alcohols and Phenols

    Like water, alcohols are weak acids and bases. This is attributed to the polarization of the O–H bond making the hydrogen partially positive. Moreover, the electron pairs on the oxygen atom of alcohol make it both basic and nucleophilic. Protonation of an alcohol converts hydroxide, a poor leaving group, into water—a good one. The two acid–base equilibria corresponding to ethanol are depicted below.
    ¹H NMR of Labile Protons: Temporal Resolution01:10

    ¹H 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...
    Bioreactor Controls-III01:22

    Bioreactor Controls-III

    Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
    Production of Alcohol01:27

    Production 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...