if a small quantity of alcohol would be deadly for a BP, they would be extinct. take, for example, humans. our digestion is much faster and we dont eat 10% of our body weight in a meal. yet when a human eats a pound of raw meat, there is enough fermentation going on before digestion really kicks in to drive blood alcohol levels to 0.1 or 0.2 per mille. since snakes have a slower metabolism and digestion and eat a larger quantity of raw meat at once, allowing for more fermentation, they got to have a certain tolerance to alcohol. alcohol, like acetic acid and lactic acid and formaldehyde are such common products of anaerobic fermentation that all animals with a stomach will have some resistance, some tolerance.
i told you its a weird idea, but if there is a downside to it, this isnt it.
You're assuming fermentation happens in reptile digestion the same as it does in mammalian.
Snakes have body chemistry capable of dissolving bones, which humans really do not. Seems to me that this would create a situation less hospitable to yeast and other, similar microorganisms.
And even assuming your original supposition is correct, there'd still be the alcohol from fermentation PLUS what you've added to your rat, and who knows if a snake could tolerate that added level?
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Originally Posted by Pythonfriend
