Scientists have revealed that the degree of intoxication depends not only on the amount of drunk, but also from individual characteristics. For example, those who have a lot of fruit, ethyl alcohol split faster due to the high activity of special enzymes, writes RIA Novosti.
Researchers from the University of Calgary (Canada) found out that those who eat a lot of fruits are an increased activity of the “alcoholic” gene. Among the most persistent, Ethanol turned out to be manochable, primates and some types of samples. However, insecaid alcoholdhydrogenase is not so active.
Also, scientists found out that mutations in the ADH7 gene increase the efficiency of alcoholic dehydrogenase in a person in almost forty times compared to the ancestra’s form of the enzyme. Approximately the same thing is in most primates for which ethanol is a source of additional calories.
At the same time, the champion of splitting alcohol is not a man at all, but a tupaya is a mammal, an externally similar to the mouse. She loves nectar bertova palm, which contains 3.8 percent of ethyl alcohol.
According to the estimates of German scientists, in a day, Tupaya drinks the same alcohol as containing three liters of beer, and in its blood there is a constant level of alcohol – 1.4 grams per kilogram of the body.
Previously, specialists said that from among alcoholic beverages, the strongest hangover causes whiskey. The intensity of the beverage color may affect the body’s reaction: colorless alcohol is moved easier. Thus, one of the factors affecting the deterioration of man’s condition, various impurities are named, which help to give alcohol color and taste.