Elephants have a lower tolerance for alcohol compared to humans primarily due to differences in their physiology, metabolism, and typical exposure to alcohol-containing substances.

1. Metabolism: Humans possess an enzyme called alcohol dehydrogenase (ADH), which is responsible for breaking down alcohol (ethanol) into less toxic substances that can be more easily processed by the liver. Different species have different types and amounts of ADH enzymes. Elephants likely have a less efficient version or lower concentration of these enzymes, making it harder for them to process and eliminate alcohol from their systems quickly. This results in a higher blood alcohol concentration (BAC) and hence greater effects from a given amount of ethanol intake.
2. Body Size and Distribution: The larger the body mass, the more dilute the effect of a given amount of alcohol. However, this does not necessarily mean that larger animals are less affected by alcohol, as it also depends on how well the alcohol is metabolized and eliminated. While elephants are massive creatures, their relatively inefficient metabolism of alcohol means that despite their size, they can still experience significant impacts from smaller quantities.
3. Lack of Regular Exposure: Unlike humans who have culturally incorporated alcohol into diets for thousands of years, elephants do not naturally encounter alcohol in their environments. Their bodies have not evolved to cope with regular alcohol consumption, leading to a lower baseline tolerance.
4. Physiological Sensitivity: The brain chemistry and neural receptors of elephants might be more sensitive to the depressant effects of alcohol, amplifying its impact on behavior and motor function.

When elephants consume fermented fruit with a substantial ethanol content, their inability to rapidly metabolize and clear the alcohol from their systems leads to a state of intoxication, which can manifest in unusual behaviors, difficulty walking, and in extreme cases, potentially life-threatening conditions if they cannot recover. This underscores why it’s essential to manage the environment around elephants to prevent access to fermented foods with high alcohol levels.

The statement that elephants have a lower tolerance for alcohol than humans is not entirely accurate. In fact, elephants are able to metabolize alcohol at a faster rate than humans, which means they can handle alcohol relatively well compared to their body size. However, the behavior of elephants after consuming fermented fruit can sometimes appear as if they are intoxicated due to several factors:

1. High Metabolic Rate: Elephants have a high metabolic rate and a large body size, which means that even a small amount of alcohol can quickly reach significant levels in their bloodstream. This can lead to relatively quick intoxication when compared to humans, who have a much lower body weight and slower metabolic rate.
2. Lack of Alcohol dehydrogenase: Unlike humans and many other mammals, elephants do not produce alcohol dehydrogenase, an enzyme responsible for breaking down alcohol in the liver. However, they have other enzymes that can metabolize alcohol, albeit at a slower rate. This can lead to a buildup of alcohol in their system if they consume large quantities of fermented fruit.
3. Large Body Size: Elephants have a large body size, which means that even a small amount of alcohol relative to their weight can have a significant impact on their behavior. This is similar to how a small amount of alcohol can affect a human with a low body weight more than someone who is larger.
4. Behavioral Responses: The behavior of elephants after consuming fermented fruit can include swaying, staggering, and behaving in a manner that seems uncoordinated. These behaviors can be mistaken for signs of intoxication, but they may also be due to the effects of the sugar and fermentation byproducts in the fruit, or simply the excitement and novelty of finding a food source that is rich and concentrated.
5. Social and Playful Behavior: Sometimes, the behavior of elephants around fermented fruit can be a result of social interactions and play. They might intentionally stagger or behave in a way that elicits a response from other members of their group, which can appear as if they are intoxicated.

It’s important to note that while elephants can consume and metabolize alcohol, they are not alcoholic animals, and their behavior around fermented fruit is not necessarily due to a desire to get drunk. It is often a result of their natural curiosity, the scarcity of food in their environment, and their social dynamics.