Table 1.

Ingestion of sugar-cookie dough with and without flavorings and pentobarbital–phenytoin solution

	Amount of dough ingested (%, mean ± 1 SD)	Latency to ingest (min, mean ± 1 SD)	Amount of pentobarbital–phenytoin-containing dough ingested (%, mean ± 1 SD)
Sugar-cookie dough	91 ± 29	8.4 ± 11.0	42.1 ± 30.5
Peanut-butter cookie dough	82 ± 38	17.0 ± 10.7	30.0 ± 37.4
Bacon-flavored cookie dough	94 ± 19	16.1 ± 16.1	19.5 ± 29.1
Berry-flavored cookie dough	88 ± 21	29.0 ± 18.0	26.3 ± 13.7

Each group contained 10 mice.