A study of effect of storage condition on blood alcohol concentration in living subjects


AUTHORS : Kishorkumar DG, Anand P Rayamane, Kumar MP
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Introduction: Many studies have demonstrated that both generation and loss of alcohol in stored blood samples. Studies have concluded that both high temperature and an insufficient enzyme inhibitor concentration can result in alcohol generation, presumably as a result of bacterial fermentation. Factors most affecting the stored blood samples, to be used for ethanol determination were the duration and temperature of storage and concentration of preservative. Objectives: To determine whether alcohol is generated or lost in blood samples stored at different periods and with the presence or absence of preservative and refrigeration.

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