Larry,

You nailed it. I had forgotten you were in the Fruit and Vegetable department 
of Cornell University! The fruits will contain some amount of moisture, I think 
in crab apples there is much higher water content, almost 50 to 60% (at least 
in my fruits). I was going to write this but decided against it, so I discarded 
the email I had written.



Also, if the stomach contents are drier then the snow or water will help the 
stomach contents to become softer and easily digestible, so may be birds were 
not thirsty, but they "knew" that the food becomes palatable by moistening it.



So technically you are right about concentrated juices.



And secondly alcohol content raises another point. The melting point of alcohol 
solution (with fruit contents) is much lower than pure alcohol and alcohol 
itself has much lower melting point (-116 oC)than water (0 oC). So it makes the 
fruits/and contents lot more easily drinkable?



I have been thinking of checking out the sugar contents of the fruits (crab 
apple) at various stages as to know when is the fruit best edible.



Just a few thoughts of mine!



Cheers

Meena





-----Original Message-----
From: [email protected] 
[mailto:[email protected]] On Behalf Of W. Larry Hymes
Sent: Thursday, March 06, 2014 11:40 AM
To: CAYUGABIRDS-L
Subject: [cayugabirds-l] Inebriation in birds



I recently wrote about cedar waxwings consuming snow, while at the time they 
were eating the dried fruit of Korean Ash.  I raised the question whether they 
were perhaps doing this to dilute the alcohol in the fruit.  Kevin expressed 
the opinion that there would be no juice, fermented or otherwise, in the fruit. 
 He then asked, if I had ever gotten drunk eating raisins.  The answer to that 
is no, particularly since raisins are _not_ made from overripe fruit.  As to 
his statement about no juice being in dried fruit, there is some water content 
in raisins (up to 15%), although, of course, that is controlled in the drying 
process.  If there were no moisture at all in raisins, it would be like eating 
hardtack!  I would hazard to guess that there is some residual water, albeit 
very little, in naturally dried fruit.



As I understand, alcohol is produced as fruit becomes over ripe.  As moisture 
leaves the fruit, the alcohol will become more concentrated, with the highest 
concentration occurring during the winter months.  The alcohol may help to 
preserve the fruit.  I recall reading a post to Cayuga Birds long ago about 
someone observing unusual behavior in robins that had become tipsy from eating 
overripe fruit.  Since cedar waxwings feed exclusively(?) on fruit, I could 
imagine that they could be more susceptible to becoming inebriated, if they 
were to consume fruit that has alcohol concentrated in it.  This can be 
dangerous for the birds, since it makes them more susceptible to predation, and 
if they were to consume enough of it, they could die.  All this made me wonder 
whether waxwings could have developed an adaptation for consuming water when 
eating overripe fruit in order to dilute their "drink".  Kevin may well be 
right that the birds coincidentally were very thirsty at the same time they 
were consuming the fruit.  By the way,  I have no idea what the alcohol content 
might be in dried, overripe fruit of Korean Ash.  I have not bothered to do a 
taste test!  Does anyone know someone who might be willing to run an analysis?



Larry



--



================================

W. Larry Hymes

120 Vine Street, Ithaca, NY 14850

(H) 607-277-0759, [email protected]<mailto:[email protected]>

================================





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