Alcohol Concentration Research Articles

An analysis of offence patterns and legal response to one-punch fatalities in Australia.

One-punch deaths draw considerable legal and media attention due to the nature of catastrophic events and their impact on victims and families. Empirical research on the sentencing outcomes and offence categories faced by the perpetrators is non-existent. This Australian study examined judicial sentencing reviews to unpack perpetrator characteristics, offence patterns and sentencing outcomes for one-punch fatalities over a 30-year period. Two hundred and eighty-seven perpetrator convictions were reported by various parameters such as median sentencing length, injury mechanism and maximum sentencing categories. Secondary outcomes were details of concentrations of alcohol and illicit drug usage and usage of one-punch specific laws, hitherto unelucidated for one-punch assaults. Nearly all perpetrators were male with a median age of 26 years, with 61% charged in New South Wales and Victoria alone. The median sentence length of imprisonment was 3.8-11.5 years for a manslaughter conviction. Median sentence length when categorized by injury mechanism demonstrated variation in both life sentence and one-punch offence categories. About 40% of Australian perpetrators were convicted under one-punch laws in states where these were introduced. The study will increase knowledge and public awareness regarding the impact of one-punch violence and outcomes.

Analysis of the effect of three different blanching processes on the flavor profile of peeled and unpeeled broad beans.

Broad beans, a seasonal leguminous vegetable renowned for their distinctive flavor and high-quality plant protein, present unique opportunities for culinary and nutritional applications. To better understand the impact of various blanching processes on their characteristics, we employed headspace gas chromatography-ion mobility mass spectrometry (HS-GC-IMS) and biochemical tests to evaluate changes in color, volatile compound content, and levels of antioxidant-related substances following different blanching treatments. Our findings revealed that microwave blanching significantly influenced the a* metric and antioxidant capacity of broad beans. Specifically, we identified 44 volatile compounds in peeled broad beans and 57 in unpeeled ones. The steam-blanched broad beans retained a flavor profile similar to the control samples, characterized by relatively high concentrations of alcohols, aldehydes, and esters, contributing to a fruity and fresh aroma. In contrast, microwave blanching led to higher concentrations of aldehydes and alcohols and introduced additional odor characteristics such as mushroom, cocoa, and almond notes, enhancing the complexity of the flavor profile. This study provided the essential knowledge for further utilization of broad beans as well as the extension of their shelf life.

Effects of glycosidases and GSH pretreatments, fermentation temperatures, and aging time on the physicochemical, organic acids, and aroma profiles of perry.

The lack of sufficient flavour in perry represents a barrier to its further industrialization. This study aimed to investigate the effects of glutathione (GSH), β-glucosidase (Glu), and α-L-rhamnosidase (Rha) pretreatments, the fermentation temperature from 16°C to 28°C, and the aging time of 1, 2, and 3years (PA1, PA2, and PA3) on the physicochemical properties, organic acids, and aroma profiles were investigated. The results demonstrated that the synergistic effect of Glu, Rha, and GSH was more effective than their individual or paired applications in enhancing the varietal aromas. The contents of terpenes, phenols, acetate and ethyl esters in the Glu+Rha+GSH treatment were significantly increased in comparison to the control, with improvements of 60.77%, 118.64%, 77.02%, and 32.82%, respectively. The OAV flavor profile showed rich floral, fruity, and citrus aromas. The contents of tartaric acid and quinic acid decreased from 16°C to 28°C, whereas lactic acid was the opposite. Except for phenethyl acetate and ethyl decanoate, the contents of acetate and ethyl esters exhibited a decline at elevated temperatures, whereas isopentanol and phenylethyl alcohol increased. The contents of esters and phenols at 16°C increased significantly, whereas those of alcohols decreased. This contributed to banana, floral, fruity, orange peel, and spices aromas to the fermentation aromas. The difference in organic acid profiles between PA3 and PA1, PA2 were obvious, the contents of acetic acid and citric acid in PA3 decreased significantly, whereas those of tartaric acid, L-malic acid, and lactic acid increased. The contents and proportions of acetate and medium-chain fatty acid ethyl esters decreased from PA1 to PA3, while the ethyl esters resulted from esterification reactions increased, and the contents of alcohols and acids constituents were different between the three years. The contents of esters, phenols, and total volatiles increased significantly, while the aging aroma was markedly enhanced in PA3. It can be concluded that the Glu+Rha+GSH pretreatment, fermentation at 16°C, and aging for three years exhibited the great aroma potential of perry, which enhanced the flavor intensity through the regulation of varietal, fermentation, and aging aromas.

Investigation of the morphological change of stable copper nanoparticles synthesized in different concentrations of polyvinyl alcohol and its catalytic activities on dye degradation

Investigation of the morphological change of stable copper nanoparticles synthesized in different concentrations of polyvinyl alcohol and its catalytic activities on dye degradation

Ultrasound-enzyme-assisted extraction of flavonoids, polysaccharides, and triterpenes from Gualou and Xiebai: optimization, bioactivity, in vitro digestive stability, and impact on lipid digestion.

Gualou (Trichosanthes kirilowii Maxim) and Xiebai (Allium macrostemon Bunge) have been extensively studied for their diverse active ingredients, which include flavonoids, polysaccharides, and triterpenoids. This study employed a single-factor experiment alongside the Plackett-Burman design and utilized response surface methodology to optimize the ultrasonic-enzyme-assisted extraction (U-EAT) method for the functional components in Gualou and Xiebai (GLXB). The optimal extraction conditionswere identifiedas a solid-to-liquid ratio of 1:11g/mL, an alcohol concentration of 55%, an enzyme concentration of 1.2%, and an extraction temperature of 40°C. The yields of flavonoids, polysaccharides, and triterpenoids obtained were 0.94±0.05, 260.46±1.78, and 118.69±0.71mg/g, respectively, demonstrating increases of 59.19%, 29.03%, and 46.10% compared to HL (HL, the traditional reflux extraction method). Furthermore, in vitro digestion of the GLXB extract demonstrated significant lipid-lowering and hypoglycemic effects. The GLXB extract facilitated the flocculation of lipid droplets during lipid digestion and exhibited the capacity to reduce the rate of fat digestion. These findings indicate that the U-EAT significantly enhanced the content of active ingredients in GLXB and improved the hypoglycemic and lipid-lowering activities of the GLXB extract, highlighting its potential for further development and application in functional foods.

Real-Time Assessment of Alcohol Reward, Stimulation, and Negative Affect in Individuals With and Without Alcohol Use Disorder and Depressive Disorders.

The allostasis theory states that, as addiction develops, alcohol is consumed to relieve negative affect rather than to produce positive effects. This study aimed to investigate the real-time subjective effects of alcohol in individuals with alcohol use disorder (AUD) and those prone to negative affect by virtue of having comorbid depressive disorder (DEP). Participants (N=221) completed high-resolution ecological momentary assessments during 3-hour monitoring of one alcohol drinking episode and one non-alcohol drinking episode in their natural environment. Participants also completed daily mood surveys and next-day surveys. Linear mixed-effect models were used to compare drinking behavior and subjective responses (stimulation, sedation, liking, wanting, negative affect) among 120 participants with AUD (AUD+; with depression [DEP+]: N=64, without depression [DEP-]: N=56) and 101 participants without AUD (AUD-; DEP+: N=45, DEP-: N=56). During the monitoring period, participants with AUD consumed an average of 8.5 standard alcohol drinks (estimated blood alcohol concentration [eBAC]=0.115 g/dl) versus 3.7 drinks (eBAC=0.040 g/dl) for non-AUD participants. The AUD group, regardless of comorbid DEP, reported increases in stimulation and rewarding effects that persisted throughout most of the alcohol episode relative to the non-alcohol episode. To a lesser extent, alcohol relieved negative affect but this was not specific to AUD or DEP groups. Contrary to the allostasis model of addiction's emphasis on negative reinforcement drinking, findings demonstrated that people with AUD prone to negative affect displayed positive alcohol reinforcement with pronounced and prolonged sensitivity to alcohol's pleasurable effects, akin to their noncomorbid counterparts. The findings provided critical testing of addiction theories in the natural environment to enhance external validity.

Elucidating the alcohol-sleep-hangover relationship in college students using a daily diary approach.

This daily diary study expands knowledge of the pharmacological alcohol-sleep relationship using a multilevel modeling approach. The interplay between alcohol and sleep on hangover susceptibility is also explored. College students (n = 337; 52 % female) provided 2976 days of self-reported alcohol use. We regressed sleep duration onto accumulated sleep debt, prior night sleep duration, and estimated blood alcohol concentration (eBAC) at bedtime; linear mixed models disaggregated day and person-level effects. Binomial models, assessing days after drinking when eBAC = 0 % versus when eBAC>0 % at waketime, regressed hangover susceptibility onto the same predictors plus sleep duration. More accumulated sleep debt predicted slightly longer same-night sleep. Greater than average bedtime intoxication predicted longer than average same-night sleep when drinking ceased early, but later drinking attenuated the relationship. People who typically stopped drinking later in the night reported typically shorter sleep durations on drinking nights. When waketime eBAC = 0 %, higher eBAC at bedtime and drinking later on a given night predicted greater next-day hangover susceptibility. Typical bedtime eBAC and typically later drinking predicted typically greater hangover susceptibility. When waketime eBAC>0 %, longer sleep duration predicted more likely hangovers. Bedtime eBAC and sleep debt interacted, such that more sleep debt attenuated the positive association between intoxication and next-day hangover susceptibility. Late-night drinking appeared to reduce sleep duration and increase hangover susceptibility. Accumulated sleep debt complicated the alcohol-sleep-hangover relationship. External factors influencing sleep behaviors were not assessed, but the results highlight the need to deconstruct sleep into acute and chronic processes. Future studies should better subdivide physiological processes related to hangovers.

Relationship Between Venous Blood and Dermal Interstitial Fluid Alcohol Concentration After Heathy Volunteers Consume Alcohol Using a Novel Ambulatory Biosensor

Relationship Between Venous Blood and Dermal Interstitial Fluid Alcohol Concentration After Heathy Volunteers Consume Alcohol Using a Novel Ambulatory Biosensor

The impact of the U.S federal minimum legal drinking age law on alcohol involved firearm suicide: a regression discontinuity approach.

Suicide is a leading cause of death for young people. Half of young adult suicides are by firearm, and many involve alcohol consumption. We aimed to assess the impact of the minimum legal drinking age (MLDA) of 21 years on rates of alcohol positive firearm and non-firearm suicide. We used a regression discontinuity approach with data from the National Violent Death Reporting System (NVDRS) 2005-2021, among U.S suicide decedents in 14 states aged 16-35 years. The primary outcomes were the change in the proportion of tests positive for alcohol and the change in rates of alcohol positive suicide per 100,000 population at the MLDA. Across 14 states and 169 state-years, there were 434 alcohol positive suicides at age 20 and 684 alcohol positive suicides at age 21. The percentage of suicides with a positive alcohol test increased from 29.5% at age 20 to 38.7% at age 21 (p<0.001), with a larger increase among firearm suicides relative to non-firearm suicides. Accounting for age-related trends, the total alcohol positive suicide rate increased by 1.52 per 100,000 (p<0.001) at the MLDA, mostly due to an increase in alcohol positive firearm suicide. Compared to the expected rate in the absence of the MLDA, there was a 47.5% (95% CI 24.1%-81.8%) excess in firearm suicides, equivalent to 137 (95% CI 82-191) excess deaths. There was no discontinuity in the rate of alcohol negative firearm suicides at age 21. Blood alcohol content was not affected by the MLDA but was higher for firearm suicides across all ages. There was a large increase in the rate of alcohol positive suicide at the minimum legal drinking age (MLDA), driven by firearm suicide. Policies and programmes should aim to weaken the link between alcohol and firearms among those at or just above legal drinking age to prevent suicide. The Commonwealth Fund and The Joyce Foundation.

Analyzing the Impact of Alcohol on Driving Performance and Road Traffic Accidents: Evidence from Simulations and Limited-Time Data from Bangladesh

This study evaluated the effects of alcohol consumption on driving performance and its contribution to road traffic accidents using simulated experiments and real-world data from 2016 to 2018. The simulated experiments involved 25 drivers, revealing significant impairments in reaction time, vigilance, perception, and control at varying blood alcohol concentration (BAC) levels. Higher BAC levels were associated with increased accident rates, with statistical analysis demonstrating a linear trend between BAC and performance metrics such as average speed (p &lt; 0.05), speed variability (p &lt; 0.01), and lane position deviation (p &lt; 0.01). Real-world data indicated a total of 6,114 accidents in 2016, 5,345 in 2017, and 5,367 in 2018, with a notable decline in serious and fatal accidents by 2018 (fatal accidents decreased from 2,197 in 2016 to 219 in 2018). However, slight accidents rose sharply from 2,662 in 2017 to 4,673 in 2018. Alcohol-related cases peaked at 163 in 2017 before dropping to 125 in 2018. Chi-square analysis found no statistically significant relationship between fatalities and exceeding the legal BAC limit (p = 0.1013 for 2016, p = 0.0981 for 2017, p = 0.1923 for 2018). The study emphasizes the persistent role of alcohol in increasing road safety risks, particularly in accident severity. These findings highlight the importance of stricter enforcement of BAC regulations, public awareness campaigns, and targeted interventions to mitigate high-risk behaviors, such as speeding and poor vehicle control, to enhance road safety outcomes.

АМИНОКИСЛОТЫ В ВИНАХ ИЗ ДОНСКИХ АВТОХТОННЫХ СОРТОВ ВИНОГРАДА

The purpose of research is to study the quantitative indicators of amino acids in wines from white autochthonous grape varieties of the Don ampelographic collection named after Ya.I. Potapenko (Novocherkassk). Objects: must and wine from white technical grape varieties: Sibir'kovyj, Kumshackij belyj, Belobulanyj. Research was carried out on the basis of the laboratory of ampelography and technological evaluation of grape varieties. Experimental samples were produced in batches (10-30 liters of each sample) according to the technology for preparing dry white wines. Clarification, fermentation and further maturation of the wine material took place in glass containers. The following indicators were determined in the must: pH, glucoacidometric index (GAI), technical maturity index (TMI). After completion of fermentation, the following indicators were determined: the content of alcohol, titratable and volatile acids, residual sugars and reduced extract. The organoleptic characteristics of the studied wine varieties were carried out according to a 10-point system by the tasting commission of the institute. Derivatives of amino acids are involved in the addition of aroma, taste of wine and determine its high quality, and also serve as the basis for yeast nutrition. In the studied samples, 13 amino acids were found. According to their total accumulation the Sibir'kovyj variety – 1451.43 mg/dm3 stood out. The samples Belobulanyj and Kumshackij belyj (943.2 and 944.97 mg/dm3) are practically at the same level. Based on the data obtained, it can be concluded that the accumulation of amino acids is a varietal feature of grapes.

ВЛИЯНИЕ СОРБЕНТА ИЗ СКОРЛУПЫ КЕДРОВОГО ОРЕХА НА СОСТАВ ОРГАНИЧЕСКИХ КИСЛОТ И ЛЕТУЧИХ КОМПОНЕНТОВ ЯБЛОЧНЫХ ВИН

The purpose of research is to study the composition of organic acids and volatile impurities in apple wine. As an object of study, we used apple wines obtained by fermentation of fresh squeezed and clarified juice from the fruits of a small-fruited apple tree of the Krasnaya grozd' variety. The resulting apple must was fermented using a pine nut shell nozzle (sample 2). As a control sample (sample 1), wine material obtained by fermentation of the same apple must without the use of a nozzle was used. The paper presents experimental data on changes in the content of organic acids and volatile components of wine during fermentation using pine nut shell packing. A decrease in the duration of the fermentation process by 96 hours is shown. In the studied samples of apple wines, methanol, acetaldehyde, esters (ethyl acetate, methyl acetate) and higher alcohols (propanol-1, butanol-1, isobutanol and isoamyl alcohol) were identified by gas chromatography, the concentrations of which do not exceed the normalized values. In apple wine obtained using a nozzle, there is a decrease in the total content of esters from 49.5 to 47.0 mg/dm3 and higher alcohols from 368.4 to 270.1 mg/dm3. Among higher alcohols, the maximum content of isoamyl alcohol is (179.6 mg/dm3) and the minimum amount of propanol-1is (44.6 mg/dm3). A change in the content of such organic acids as citric, tartaric, malic, succinic and lactic acids was noted. During the fermentation of the must using a nozzle in the finished wine, an increase in the concentration of biologically active succinic acid by 13.7% was found. The results of the study allow us to recommend the use of pine nut shell packing in the production of low-oxidized white wines.

Functional fermented fruit juice production and characterization by using water kefir grains

Abstract In this study, production and characterization of probiotic beverages using water kefir grains with apple, orange, dragon and kiwifruit juices were aimed. The total phenolic and antioxidant capacity, phenolic profiles and physicochemical properties of the beverages were investigated to determine the impact of fermentation. The results showed that fermentation period significantly affects the lactic acid bacteria and yeast counts, organic acid content and phenolic profile of the produced beverages. The yeast, mesophilic lactic cocci and Lactobacillus count in beverages were changed within the range 5.59–8.57 log CFU/mL, 4.20–7.49 log CFU/mL and 4.36–7.37 log CFU/mL, respectively. The highest Lactobacillus spp. and mesophilic lactic cocci counts were determined in dragon juice (7.78 log CFU/mL) and kiwifruit juice (7.23 log CFU/mL) (48 h), respectively. Up to 21 phenolic compounds were identified in the juice samples. Chlorogenic acid and rutin were the major phenolic compounds detected in all fruit juices samples. Lactic acid level in all beverages increased during fermentation up to 9.03 g/L in fermented dragon juice. Furthermore, the ethyl alcohol concentration in beverages is within the regulatory limitations for non-alcoholic beverages. According to the finding, dragon, apple, orange and kiwifruit juices can be fermented with water kefir grains to produce non-dairy, functional, and probiotic beverages. Graphical Abstract

ОЦЕНКА СУСЛА И ВИНА ИЗ ГИБРИДОВ СОРТА КРАСНОСТОП АНАПСКИЙ

The experiment studied the influence of the characteristics of new varieties and hybrids based on Anapa Krasnostop on the quality of grapes, technochemical parameters and taste characteristics of wine products. The paper presents research materials on must and dry wine materials from varieties and hybrids of grapes obtained by crossing F/U Dzhemete and Krasnostop Anapa by breeders of the Anapa Zonal Experimental Station of Viticulture and Winemaking. All new hybrid varieties are intended for technical processing. Grapes of medium and late ripening, high yield, relatively resistant to phylloxera. The Krasnostop Anapa variety, must and wine material from it were selected as control. Place of laying the experience of Anapa, Krasnodar Region, Anapa ampelographic collection. The vineyard is formed according to the type of spiral cordon AZOS-1. The planting scheme is 3.5 x 2.0 m. As a result of the analysis of the must from the studied varieties and hybrids, it was revealed that all the studied varieties and hybrids, with the exception of the 59-60 form, accumulated the amount of sugars sufficient to produce high-quality red wines - 19.9 -22.9 g/100 cm3. The must of the varieties Krasnostop AZOS, Kubanets and forms 59-24 had a significantly higher concentration of phenolic compounds than the control. The most optimal in terms of glucoacidometric index was the must of the control variety Krasnostop Anapa and forms 59-49 and 59-24. The wine materials of most of the studied varieties and hybrids were not inferior to the control in terms of alcohol concentration. The highest concentration of substances of the polyphenol group was found in wines from the hybrid 59-24 and from the Krasnostop AZOS and Kubanets varieties. Coloring anthocyanin substances in the highest concentration were found in the studied wine materials from hybrid grapes 59-24 and 59-60, as well as the Krasnostop AZOS variety. The tasting analysis showed that the wines from the studied hybrids and varieties are not inferior or superior in organoleptic parameters to the control classic variety Krasnostop Anapa.

Evaluation of Probiotic Saccharomyces boulardii Yeast as a Distillery Strain

The probiotic properties of the yeast Saccharomyces boulardii are fairly well recognised, and research into the use of this strain in fermentation processes has been ongoing for several years. In this article, we have described the research results to evaluate the distillery potential of S. boulardii yeast. Compared to Ethanol Red and Thermosacc Dry yeast, the probiotic strain formed slightly different amounts of volatile compounds and fermented the available sugars less vigorously. The final ethanol concentration formed by the probiotic yeast was close to that observed for the distillery strains. Rye distillates with an alcohol content of 40% (v/v) obtained with S. boulardii yeast, according to the sensory panel, were distinguished by their delicately composed flavour and were rated better than distillates after fermentation by distillery yeast. The results are promising for the possibility of production of niche distillates using probiotic yeast.

From Vineyard to Brewery: A Review of Grape Pomace Characterization and Its Potential Use to Produce Low-Alcohol Beverages

The production of low-alcohol beverages is an important world trend due to concerns about health and well-being. The use of agro-industrial residues, such as grape pomace, to produce bioactive and diverse beverages is highly acceptable to consumers. It is an eco-friendly approach that contributes to sustainability and a circular economy. This mini review highlights the composition of grape pomace and its emerging role as a fermentation substrate, emphasizing its potential to contribute to sustainable beverage innovation. In addition, we discussed using non-conventional yeasts to produce beer with different aromas, flavors, and low alcoholic content, as well as the possibility of using a vast diversity of substrates during fermentation, including grape pomace. Different yeasts and substrates bring new opportunities to the market for brewery industries and other products.

A Review on Salicylic Acid Ethosomal Gel

The ethosomes are vesicular carrier comprise of hydroalcoholic or hydro/alcoholic/glycolic phospholipid in which the concentration of alcohols or their combination is relatively high. To provide continuous drug infusion through an intact skin, several transdermal therapeutic systems have been developed for topical application onto the intact skin surface to control the delivery of drug and its subsequent permeation through the skin tissue. Transdermal route is promising alternative to drug delivery for systemic effect. An attempt was made to formulate the highly efficient ethosomal drug delivery system and enalapril meleate is used as model drug. The following conclusion are drown from the result and discussion described in the previous chapter. Liposomal formulation was also prepared by the thin film hydration method. The techniques used were simple and reproducible. The prepared ethosomes were spherical and discrete in shape. The size of vesicles were found to be in the range of 3.26-5.79 μm, 0.716-1.301 μm and 5.32 μm for unsonicated ethosomes, sonicated ethosomes and liposomes respectively. However ethosomes prepared by sonication method were more uniform and smaller in size, which is essential for skin permeation. While comparing the entrapment efficiency, ethosomes containing 30% w/w ethanol and prepared by sonication showed highest value with respect to all other formulation, so it is concluded ethosomes prepared by sonication and containing 30% w/w ethanol as the best formulation considering all other aspects. The highest value of transdermal flux for sonicated ethosomes containing 30% w/w ethanol is the indication of complete and rapid penetration through the skin may be because of tiny vesicular size.

МАССОВАЯ КОНЦЕНТРАЦИЯ ЛЕТУЧИХ ВЕЩЕСТВ В ВИНАХ ИЗ КРАСНЫХ АБОРИГЕННЫХ СОРТОВ ВИНОГРАДА ДОНСКОЙ АМПЕЛОГРАФИЧЕСКОЙ КОЛЛЕКЦИИ ИМ. Я.И. ПОТАПЕНКО

The purpose of research is to study the qualitative and quantitative indicators of the main food additives, volatile components and aromatic acids in wines from red native grape varieties of the Don ampelographic collection named after Ya.I. Potapenko (Novocherkassk). The objects of the study were must and wine from red technological varieties: Cimlyanskij chernyj, Krasnostop Zolotovskij and Varyushkin. Research was based on laboratory winemaking technologies. Pilot production of wines are produced in the conditions of micro-winemaking on the chemical technology of production of dry red wines. The wort has significant values of indicators: the amount of phenols, mass concentrations of total and amine nitrogen, pH, glucoacidometric index (GAI), technical maturity index (TMI), mass concentration of anthocyanins. After the end of fermentation, the content of alcohol, titratable acids, volatile acids, residual sugars, and reduced extract was determined. The organoleptic characteristics of the studied wine varieties were carried out according to a 10-point system by the tasting commission of the institute. According to the content of resveratrol, a sample from the Krasnostop Zolotovskij variety stood out – 4.48 mg/dm3. Ascorbic, chlorogenic, nicotinic, orotic, caffeic and gallic acids were determined in all wine materials. The background components of the aromatics of the studied wines are represented by volatile fermentation products (acetaldehyde, methyl acetate, ethyl acetate, methanol, 2-propanol, 1-propanol, isobutanol, 1-butanol). In the studied samples of red wines, these components were found in threshold values, which had a positive effect on the taste and aromatic qualities of the final product and made it possible to obtain high tasting scores for all samples. It can be concluded that all the studied varieties not only have high organoleptic ratings, but also contain a valuable biological component - resveratrol, which has a positive effect on human health, as well as unique aroma-forming substances (phenolcarboxylic acids, higher alcohols, aldehydes, etc.).

Effects of Alcohol Concentration on Choice and Persistence of Alcohol Seeking

Effects of Alcohol Concentration on Choice and Persistence of Alcohol Seeking

Integrating the Confluence Model and I³ Model to predict sexual assault perpetration intentions.

Sexual assault perpetration is widespread among young men. According to the Confluence Model, hostile masculinity and impersonal sex are trait-level factors associated with sexual assault perpetration likelihood. Additionally, state-level factors, including alcohol intoxication, current emotions, and ability to modulate one's emotions, have been tied to sexual assault perpetration via the I3 Model. This study integrates these trait- and state-level factors into a single model to enhance its predictive power and better inform future interventions. Data were collected from 2019 to 2023. Young, single, nonproblem drinking men, who had been sexually active with a woman within the past month (N = 282; 34.8% people of color), completed background questionnaires and were randomly assigned to a positive or negative mood induction, and then to consume alcohol (target peak breath alcohol concentration = .08%) or a control beverage before projecting themselves into a hypothetical, sexual scenario. Then, men indicated their likelihood of engaging in nonconsensual sexual activity with their hypothetical partner (i.e., perpetration likelihood). A moderated-mediation structural equation model demonstrated that trait hostile masculinity and impersonal sex interacted with state alcohol intoxication and mood to predict state sexual arousal. State sexual arousal subsequently interacted with state impulsivity to predict state difficulties modulating emotions, which predicted perpetration likelihood during the hypothetical scenario. Integrating trait- and state-level factors is of paramount importance to understanding sexual assault prevention. Interventions targeting emotional modulation during sexual situations may be especially useful among aroused or impulsive individuals, due to their mood, alcohol intoxication, and attitudes regarding hostile masculinity and impersonal sex. (PsycInfo Database Record (c) 2025 APA, all rights reserved).