학술논문
The Effects of Carbon Dioxide in Champagne on Psychometric Performance and Blood-Alcohol Concentration.
Document Type
Article
Author
Source
Subject
*PHYSIOLOGICAL effects of carbon dioxide
*CHAMPAGNE
*PHYSIOLOGICAL effects of alcohol
*MOTOR ability
*BLOOD alcohol
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*
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Language
ISSN
0735-0414
Abstract
Aims: To assess the effects of carbon dioxide (CO2) in champagne on psychomotor performance and blood-alcohol concentration (BAC). Methods: Twelve subjects consumed ethanol (0.6 g/kg body weight) served as champagne or champagne with the CO2 removed, in a crossover study. Results: Champagne produced significantly greater BACs and significantly increased reaction times in a divided attention task, than degassed champagne. Conclusions: The CO2 in champagne may accelerate absorption of alcohol, leading to more rapid or severe intoxication. [ABSTRACT FROM AUTHOR]