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. Author manuscript; available in PMC: 2015 Feb 1.
Published in final edited form as: Alcohol. 2013 Nov 22;48(1):55–61. doi: 10.1016/j.alcohol.2013.10.008

Figure 1.

Figure 1

Tastant-substitution procedure used in the current study. The concentrations of sucrose and monosodium glutamate (MSG) used in the procedure are indicated above and below the dark bar, respectively. The precise concentration changes for the tastants occurred at specific ethanol concentrations as described in the Methods section. Ethanol concentrations (white bars) were gradually increased from 2% to 15% over an 8-week period with animals experiencing each ethanol concentration for 2–3 days. After 15% ethanol was introduced for 2 days, tastants were finally faded away over the span of about a week, and drinking of 15% ethanol alone was assessed for 6 consecutive weeks.