Besides, the FAA will not allow the birds to fly with elevated blood alcohol 
levels.


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________________________________
From: [email protected] 
[mailto:[email protected]] On Behalf Of Dave Nutter
Sent: Thursday, March 06, 2014 12:20 PM
To: CAYUGABIRDS-L
Subject: Re: [cayugabirds-l] Inebriation in birds

I am just speculating, but my thoughts are:

* The drying process would preserve the fruit because the yeasts might be 
unable to function without water (I surmise), just as the bacteria cannot 
function with low water and high sugar concentrations (my understanding of why 
drying preserves fruit).
* Any alcohol in the fruit would be as apt to evaporate as the water, or maybe 
more so, ethanol boiling at a lower temperature than water.
* The birds would need water to reconstitute and digest the concentrated fruit. 
When I eat very dry food, my stomach hurts unless I also drink water, I think 
because the dried food draws too much water from my stomach. Water is needed 
for digestion generally to break up many larger molecules, although oxidation 
later on also creates water which I assume can be used for this. Birds don't 
carry around extra water. I often see waxwings drinking, and I think that's why.
* I'm skeptical that birds who rely on old fruit have issues with inebriation. 
Birds are so finely tuned for flying that the drunks wouldn't survive, either 
hitting something or getting eaten. The selection pressure would be enormous. I 
think either there isn't much alcohol out there, or they know how to avoid it.
* Cedar Waxwings are a bit quirky and different from other birds, which might 
be misinterpreted as tipsy.
* A big difference between the dried fruit we eat, such as raisins, and the 
fruit birds eat is that we dry ours quickly and then keep it dry, stored out of 
the weather, whereas fruit on trees is exposed to precipitation, and wild 
fluctuations in temperature and humidity. It's a really good question what 
actually goes on inside a fruit hanging on a tree for several months. I bet 
it's very different depending on the size of the fruit (full-sized apples v 
crabapples v buckthorn & nannyberry). The skin of the fruit must play a huge 
role, too, in shedding and repelling water, and keeping out microorganisms.

--Dave Nutter

On Mar 06, 2014, at 11:40 AM, "W. Larry Hymes" 
<[email protected]<mailto:[email protected]>> wrote:
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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