Effect of addition of ethanol and NaCl on saccharin + glucose polydipsia

Rats received an ad lib choice of food, water, and a solution containing saccharin, glucose, and NaCl solutes either as single stimuli or in combinations. Ethanol was gradually added to these vehicles or water from 0.5--15% w/v. Ethanol intakes of all groups with vehicles containing glucose were higher than intakes of the water vehicle group. Ethanol intakes of the 0.125% saccharin + 3.0% glucose + 1.0% NaCl + ethanol group were highest, peaking at greater than 9.0 g/kg/day, and this group displayed the highest blood ethanol levels. However, there was no evidence of withdrawal syndrome, nor of increased intake of unflavored ethanol by groups previously receiving flavored ethanol. It is suggested that ethanol eliminative capacity limits free-choice ethanol intake when maximized by the addition of sapid congeners.