Hangovers
Veisalgia, more commonly known as a hangover, is the name for the range of unpleasant physical effects that occur following the excessive consumption of alcoholic beverages. The most commonly experienced effects include nausea, vomiting, sensitivity to light and sound, headache, thirst, and lethargy. The degree of the hangover's severity is determined by factors occurring both before and after the alcohol is metabolized.
The main pre-metabolic cause of veisalgia is the quantity of alcohol consumed. Binge drinking is one of the most notorious contributors to hangovers. Empirical research suggests that even an increase in consumption from four to six beers can result in twice the susceptibility to end up with a hangover. Another pre-consumption factor that contributes to hangovers is the number of congeners present in the alcohol. Congeners are chemical substances produced during the fermentation process that give the alcohol color, taste, and aroma. Recent studies have shown that alcohol with a high congener content, such as bourbon (which is brown), is three times as likely to cause a hangover as the same amount of a low-congener alcohol, such as vodka (which is clear).
Post-metabolic causes of veisalgia have less to do with the amount or kind of alcohol consumed and more to do with genetics. One of the major post-metabolic causes of veisalgia is the production of acetaldehyde. During the initial stages of metabolization, the liver produces an enzyme known as alcohol dehydrogenase. This enzyme works to convert the ethanol present in alcohol into the compound acetaldehyde. Studies have shown that individuals who lack this enzyme-and thus also lack the ability to break down ethanol in the liver-have a much higher rate of hangover occurrence, and experience more immediate and more severe hangover symptoms.
Question: Which of the following is NOT a cause of veisalgia?

Question

Hangovers
Veisalgia, more commonly known as a hangover, is the name for the range of unpleasant physical effects that occur following the excessive consumption of alcoholic beverages. The most commonly experienced effects include nausea, vomiting, sensitivity to light and sound, headache, thirst, and lethargy. The degree of the hangover's severity is determined by factors occurring both before and after the alcohol is metabolized.
The main pre-metabolic cause of veisalgia is the quantity of alcohol consumed. Binge drinking is one of the most notorious contributors to hangovers. Empirical research suggests that even an increase in consumption from four to six beers can result in twice the susceptibility to end up with a hangover. Another pre-consumption factor that contributes to hangovers is the number of congeners present in the alcohol. Congeners are chemical substances produced during the fermentation process that give the alcohol color, taste, and aroma. Recent studies have shown that alcohol with a high congener content, such as bourbon (which is brown), is three times as likely to cause a hangover as the same amount of a low-congener alcohol, such as vodka (which is clear).
Post-metabolic causes of veisalgia have less to do with the amount or kind of alcohol consumed and more to do with genetics. One of the major post-metabolic causes of veisalgia is the production of acetaldehyde. During the initial stages of metabolization, the liver produces an enzyme known as alcohol dehydrogenase. This enzyme works to convert the ethanol present in alcohol into the compound acetaldehyde. Studies have shown that individuals who lack this enzyme-and thus also lack the ability to break down ethanol in the liver-have a much higher rate of hangover occurrence, and experience more immediate and more severe hangover symptoms.
Question: Which of the following is NOT a cause of veisalgia?

Quizplus · Accepted Answer

Alcohol dehydrogenase is an enzyme that is produced in the liver; it is not present in the beverage itself. Therefore, The presence of alcohol dehydrogenase in a beverage is the correct answer choice.
The author directly mentions that the amount of alcohol consumed affects one's susceptibility to veisalgia. Therefore the answer choice The number of alcoholic beverages consumed is incorrect.
In paragraph 2, the author states that a drinker is more likely to get a hangover if he or she drinks alcohol that has congeners in it. Therefore, the answer choice The amount of congeners present in the alcohol is incorrect.
Alcohol dehydrogenase is an enzyme that is produced in the liver and can break down ethanol, thus limiting the effects of a hangover. Therefore the answer choice The lack of an enzyme that breaks down ethanol in the liver is incorrect.

Hangovers Veisalgia, More Commonly Known as a Hangover, Is the Name