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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. Methods: 40 adult males of drunkenness were selected as subjects for estimation of blood alcohol. Then after taking written informed consent 30ml of blood is collected from the each individuals. 5 samples were preserved in sodium fluoride vacutainer and refrigerated at 4°C. Another 5 samples were preserved in plain vacutainer and kept at room temperature. Then these were subjected to estimation of blood alcohol concentration (BAC) by Gas Chromatography-Flame Ionization Detector (GC-FID) at various interval of time i.e., on 2nd, 7th, 14th, 30th and 60th day. Conclusion: BAC in samples without preservative and without refrigeration has fallen significantly as storage period increases at each point of time compared to BAC with preservative NaF (Sodium Fluoride) and with refrigeration at 4°C. NaF and refrigeration of samples at 4°C significantly prevents loss of BAC in stored samples.


Blood Alcohol Concentration, Sodium Fluoride.
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