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Figure 1


Fig. 1. Changes in ethanol levels (relative values) in Egyptian fruit bat breath after they ingested mixtures containing 1% ethanol and fructose, sucrose or glucose. Ethanol in breath is equal to the integrated area under the peak of the retention time of ethanol, measured by gas chromatography. Ethanol levels were affected by the interaction of sugar type and time (RM-ANOVA, P<0.01). After 70 min, ethanol levels were significantly lower when bats ingested food+fructose than for either food+sucrose or food+glucose. Values at time 0 were recorded before the mixtures were administered. Error bars are 1 s.d. Different letters above the bars denote significant differences (contrasts with Bonferroni correction, P<0.05).





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