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1.
Rats were selectively bred for high versus low saccharin ingestion, a putative measure of enhanced stress and emotionality (Dess, 1991). In Experiment 1, third-generation Occidental high-saccharin (HiS) and low-saccharin (LoS) rats were tested for saccharin ingestion and emotionality. The saccharin test confirmed that the lines differed on the selection phenotype. In addition, LoS rats were more emotional, as evidenced by longer emergence latencies and more defecation in a modified open-field test. In Experiment 2, LoS rats had lower quinine preference scores and drank saccharin-adulterated glucose less avidly. These outcomes are reminiscent of the behavior shown by inescapably shocked rats. Unlike helpless rats, however, LoS rats drank less avidly during a dilute sucrose test, an effect more reminiscent of chronic mild stress. The lines did not differ reliably on intake of concentrated glucose or Polycose, even when the latter was mixed with saccharin. In Experiment 3, LoS rats preferred saccharin less strongly than did HiS rats at concentrations of 0.05% to 0.7% and had an aversion to a 1.0% solution. In Experiment 4, LoS rats were affected more by shock, as assessed by stress-induced anorexia. These and other recent findings support the notion of shared mechanisms for taste, emotionality, and stress vulnerability. 相似文献
2.
In four experiments, rats’ preferences for flavors consumed under high deprivation versus low deprivation were measured. In Experiment 1, rats preferred flavors received in unsweetened food under high deprivation to flavors received in unsweetened food under low deprivation. This preference did not vary with amount of food used to deliver the flavors (1-g vs. 16-g wet mash). Sweetening the food (0.10% saccharin) eliminated this preference when 16 g of mash was received, but not when 1 g of mash was received (Experiments 2 and 3). Sweetening the mash even more (0.15% saccharin) eliminated the preference when 1 g of mash was received, as well as when 20 g of mash was received. We suggested that the reinforcing value of sweetness is reduced by increasing deprivation level. 相似文献
3.
Experiment 1 sought to determine whether schedule-induced drinking could be abolished by means of a taste aversion. Polydipsic rats were given access to a .4% saccharin solution while they were exposed to an intermittent food schedule. Immediately after the session, they received an intraperitoneal injection of either lithium chloride or sodium chloride. Following a recovery day with water in the experimental chamber, the animals were again exposed to the saccharin solution. The poisoned animals (lithium chloride) drank very little saccharin compared to the control animals (sodium chloride), indicating that they had learned a taste aversion in only one conditioning trial. Experiment 2 established that polydipsic rats can learn a taste aversion despite a long delay between schedule-induced saccharin consumption and poisoning, and that the delay gradient displayed by polydipsic rats is similar to that observed in thirst-motivated rats. 相似文献
4.
The importance of ingestive contexts (feeding and drinking) and deprivation states to rats’ transfer of a taste aversion were examined, In Experiments 1 and 2, rats were trained with novel saccharin-treated foods while either food deprived or food and water deprived, They were then tested with a 1,0% saccharin solution while either water deprived or food and water deprived, Comparable aversions to the solution were displayed regardless of deprivation states, Two further experiments examined transfer to a .1% saccharin solution in conjunction with deprivation state change, When both stimulus properties and deprivation were widely discrepant from training to test, reduced transfer was noted. The results suggest that stimulus similarity was a stronger controlling variable than deprivation state similarity in facilitating the transfer of an aversion from a feeding context to a drinking context, The results were viewed as being consistent with the known parameters affecting generalization gradients. 相似文献
5.
Morphine failed to condition a salt taste aversion at a dose (15 mg/kg) sufficient to produce a robust aversion to a saccharin taste. Indeed, three different concentrations of salt (1%, 1.5%, and 2%) paired with the same morphine dose yielded no direct evidence for conditioned aversion. Yet, when a novel saccharin taste was paired in compound with the previously conditioned salt conditioned stimulus, we found evidence for a conditioning to the saccharin cue alone in three separate experiments. Control groups eliminated alternative accounts such as neophobia and differential exposure to morphine. Combined, these findings indicate that morphine conditioned a salt aversion. Although this aversion was not directly expressed, a second-order conditioning procedure was able to provide a more sensitive index of conditioning. 相似文献
6.
It has been reported previously that rats prefer a flavor they consumed under high deprivation to a flavor they consumed under low deprivation (Revusky, 1967). Here it was found that this preference occurs only if nutritive solutions are used and the flavors are given preceding and following eating. If flavors are given separately from the daily feeding, rats prefer the flavor given under low deprivation, whether or not a nutritive solution is used (Experiment 3). If flavors are given before and after the daily feeding, rats prefer the flavor they had under high deprivation (before feeding) more if sucrose solutions are used than if saccharin solutions are used and more on a high-deprivation test than on a low-deprivation test (Experiments 1 and 2). It was concluded that the “incentive value” of consumption is not necessarily higher under high deprivation than under low deprivation. The preference for the low-deprivation flavor obtained here may reflect a greater proportional rewarding effect of consumption under low deprivation or may reflect an aversion to the flavor consumed under high deprivation. Perhaps a small taste of flavor under high deprivation initiates responses of digestion that are unsatisfied and thus aversive, and the more so the higher the deprivation level. 相似文献
7.
Naive “observer” rats that interact with conspecific “demonstrators” fed a distinctive food increase intake of the food their demonstrators have eaten. Here we found that observer rats that had interacted simultaneously with 2 demonstrator rats, 1 fed a distinctively flavored, protein-poor food, the other a distinctively flavored, protein-rich food, did not prefer the former. Similarly, observer rats ate equal amounts of two distinctively flavored foods after interacting simultaneously with 2 demonstrator rats, 1 that had consumed all food available to it, the other fed from a surplus of the second food. Last, observer rats that had interacted with both a “trustworthy” demonstrator (1 an observer had learned ate only nutritious foods) and an “untrustworthy” demonstrator (1 an observer had learned ate noxious substances) did not prefer unfamiliar foods eaten by trustworthy demonstrators to those eaten by untrustworthy demonstrators. These findings suggest limits on social information observers use in selecting foods. 相似文献
8.
Anthony L. Riley Richard L. Hyson Cory S. Baker Paul J. Kulkosky 《Learning & behavior》1980,8(2):211-217
In Experiment 1, rats poisoned following schedule-induced saccharin consumption showed a moderate reduction in the schedule-induced consumption of saccharin. With repeated poisoning, schedule-induced saccharin polydipsia was markedly reduced. Acquisition of conditioned aversion under the schedule-induced procedure was significantly slower than acquisition under water deprivation. In addition, recovery of consumption of the previously poisoned solution during extinction was more rapid under schedule-induced polydipsia. Experiment 2 revealed that schedule-induced polydipsia was less sensitive to suppression by conditioned aversions than a prandial drinking condition in which subjects were equally food deprived but were given a mass feeding instead of spaced pellet deliveries, suggesting that the relative insensitivity of schedule-induced polydipsia to conditioned taste aversions is not simply a function of different levels of food deprivation. This relative insensitivity is offered as a partial basis for the occurrence and maintenance of schedule-induced alcohol polydipsia. 相似文献
9.
Adult male rats were allowed to drink a novel solution of sodium saccharin which was followed .5, 1.5, 4.5, 7.0, 13.5, or 24.0 h later by intubation of a .9, 2.7, 8.1, or 12.15% (w/v) solution of sodium chloride (NaCl). Three days after the single training trial, consumption of saccharin was again measured. Significant differences between groups were found. When consumption by the experimental groups at each CS-UCS delay was compared with that of the isotonic NaCl (.9%) control group, it was found that all groups showed aversions at delays of .5, 1.5, and 4.5 h. Animals intubated with 8.1% or 12.15% NaCl solution also showed aversions at a delay of 7.0 h, and those intubated with the 12.15% solution showed an aversion at a delay of 13.5 h. No NaCl concentration used produced aversions at a CS-UCS interval of 24.0. These results reflect differences in the effectiveness of a range of NaCl concentrations in producing one-trial aversions at long CS-UCS intervals. 相似文献
10.
Israel Ramirez 《Learning & behavior》1997,25(3):347-356
Dilute, intragastric infusions of carbohydrate stimulate saccharin intake. To determine whether this effect is due to an associative process, a yoked control was employed. One group of rats was trained in the conventional fashion: they received carbohydrate (maltodextrin) infusions whenever they drank saccharin. Whenever these rats were infused with carbohydrate, yoked rats were infused with the same amount of carbohydrate. In an experiment in which saccharin was available continuously, carbohydrate infusions stimulated saccharin intake in conventionally trained rats but not in yoked rats. In a subsequent experiment, in which rats were offered saccharin for only 2.5 h/day, carbohydrate infusions stimulated intake in conventionally trained and in yoked rats. However, when these rats were switched to continuous saccharin availability, saccharin intake declined in yoked rats but remained elevated in conventionally trained rats. Thus, carbohydrate infusions stimulate saccharin intake via an associative process. 相似文献
11.
Three experiments were conducted to determine the effectiveness of intravenous (IV) flavor injections in the formation of conditioned taste aversions and in the attenuation of neophobia. In Experiment 1, two groups of rats were permitted to drink either a .1% saccharin solution or tap water followed immediately by IV injections of lithium chloride (LiCl), and two more groups were given IV injections of a 2% saccharin solution followed immediately by IV injections of either LiCl or distilled water. Injected flavor did not serve as an effective CS for the conditioning of an aversion to .1% saccharin. The second experiment employed a two-bottle procedure to detect attenuation of neophobia using the injected-flavor technique. It was found that, whether saccharin had been injected intravenously (2%), injected intraperitoneally (2% IP), or orally consumed (.1%), neophobia for .5% saccharin was attenuated equally relative to controls. CS-US intervals were manipulated in the final experiment such that IP injections of 2% saccharin solution were followed 0–480 min later by IP injections of LiCl. In this case, it was shown that injected flavor (2% saccharin) could act as an effective CS if the US was delayed (optimally about 120 min) and when the test solution was .1% saccharin. The delay gradient found in Experiment 3 was interpreted as a generalization gradient where optimum conditioning was displayed at the point where the concentration of saccharin circulating in the animal at the time of illness onset most closely matched the concentration of the test solution. 相似文献
12.
Alexander F. Luongo 《Learning & behavior》1976,4(3):225-230
In three experiments, rats were presented compound solutions consisting of a common element, saccharin, mixed with one of two different flavor elements, cinnamon and wintergreen. Rats in the experimental groups consistently received a toxicosis-inducing injection following one compound solution but not following the other compound solution. Rats in the control groups received toxicosis-inducing injections half the time following each of the compound solutions. After training in each experiment, there were tests for conditioning to the saccharin alone. The experimental groups drank significantly more than the control groups, indicating that the aversion to the partially reinforced saccharin in isolation was less when the different flavor cues were more highly correlated with reinforcement. In Experiment III, there was also a test for conditioning to the cinnamon or wintergreen flavor alone. The experimental group drank significantly less of the continuously reinforced flavor than the control group did of the partially reinforced flavor. These results are similar to those reported within more traditional conditioning paradigms. 相似文献
13.
We showed, as had previous investigators, that young rats formed taste-sickness associations that were weaker than those of mature rats; associations were not formed over a delay greater than 45 min, and aversions did not survive a 60-min test session. The difficulty young rats had withholding consumption and their poor sensitivity to taste and sickness contributed to the weak aversions. Choice tests revealed aversions that had apparently extinguished during a no-choice test, and animals that were allowed to mature prior to the first test readily withheld consumption for 60 min. Furthermore, young rats formed an aversion over a delay of 2.5 h when the concentrations of saccharin and lithium chloride were increased. Aversions to the stronger saccharin did not extinguish over two one-bottle tests and were retained for 52 days. 相似文献
14.
Fred J. Boland 《Learning & behavior》1973,1(1):3-4
Seven experimental groups of seven rats each were allowed to consume saccharin solution at different times relative to intubation of lithium chloride solution. Six backward conditioning (BWD) groups were intubed 0.5, 1, 2, 3, 4, and 8 h before saccharin consumption, and a forward conditioning (FWD) group was intubed 0.5 h after saccharin consumption. A no-lithium control group of 14 rats received no intubation. Only the 0.5-h FWD and the 0.5-h BWD groups showed an aversion to saccharin relative to the no-lithium controls. The aversion to saccharin in the 0.5-h FWD group was more pronounced than that in the 0.5-h BWD group. This shows that the aversive effects of lithium toxicosis dissipate far sooner than the aversive effects of X-irradiation. 相似文献
15.
Avoidance of a target flavor can be produced by providing rats with a highly nutritious solution of 20?% maltodextrin (20?%Malto) in some sessions and a 3?% maltodextrin (3?%Malto) solution containing the target flavor in intermixed sessions. Since 20?%Malto is both more nutritious and more palatable than 3?%Malto, flavor avoidance could arise because the flavor signals either a reduction in calories or reduced palatability, or both. Pilot testing established that rats strongly preferred 3?%Malto plus 0.1?% saccharin to both unflavored 3?%Malto and unflavored 20?%Malto. The two main experiments tested whether the palatability difference, which the pilot data had suggested was larger than the difference between 20?%Malto and 3?%Malto, could produce flavor avoidance. In both experiments, one group of rats were given 3?%Malto plus 0.1?% saccharin on some days, intermixed with other days on which this group was given 3?%Malto plus the target flavor, almond. Neither when trained and tested under conditions of food deprivation (Experiment 1) nor when trained and tested sated (Experiment 2) did palatability reduction produce almond avoidance. In contrast, calorie reduction produced almond avoidance under both conditions. These results suggest that flavor avoidance can be produced by intermixed training involving solutions that differ in nutritious value and palatability, but not when they differ only in palatability. 相似文献
16.
液相色谱法同时检测食品中的苯甲酸、山梨酸、糖精钠 总被引：2，自引：0，他引：2
刘君琼 《宁德师专学报(自然科学版)》2006,18(3):234-236
采用气相色谱仪及液相色谱仪．用液相色谱法同时检测食品中的苯甲酸、山梨酸、糖精钠．特别是对固体食品及高蛋白、高油脂食品的测定,目的是拓宽检测食品的范围,优化实验条件,从样品的前处理,检测仪器的选择,超标时的判断等几个方面,论证了该方法的适用性及可靠性． 相似文献
17.
On each day of training in Experiment 1, hungry rats were given one flavored saccharin solution followed by a differently flavored saccharin solution. The rats drank more of the first flavor during training, but preferred the second flavor in a subsequent choice test. In Experiment 2, the two flavored saccharin solutions were provided on alternate days, with one flavor being preceded by nothing and the other flavor by plain saccharin. The rats drank more of the flavor preceded by nothing during training, but preferred the other flavor in a subsequent choice test. These results suggest that a state of nonnutritive satiation can reinforce a flavor preference. 相似文献
18.
Three experiments were performed to investigate the preference of rats for either free or response-produced food. Rats were trained to free feed in an operant chamber and then to leverpress for food. Subsequently, they were given a choice between continuing to leverpress for food on CRF, FR 2, and FR 10 schedules or free feeding. In three experiments the independent variable was the method of free-food presentation: A fixed free-food dish was used in the first experiment, a movable dish in the second, and a large flat dish in the third experiment. The results of the three experiments were very similar, with most of the rats showing a preference for the free food. This preference increased further when more than one response was required to produce a food pellet. These results contradict any conclusion that rats have a generalized tendency to prefer response-produced to free food but provide no answer to the question of why rats do on occasion respond for food in the presence of free food. 相似文献
19.
Two experiments with rat subjects examined whether a saccharin taste could potentiate the conditioning of an aversion to a salty taste when the two stimuli were presented together prior to lithium-induced illness. In Experiment 1, a 0.1% (w/v) saccharin solution potentiated conditioning of a very dilute (0.03%) NaCl solution, but had no demonstrable effect on two stronger NaCl solutions (0.6% and 1.2%). In Experiment 2, the 0.1% saccharin solution again potentiated the 0.03% NaCl target, but weaker and stronger saccharin concentrations (0.033% and 0.3%) did not. The ability of a taste to potentiate a secondtaste is not consistent with theories that assume that potentiation is unique to compounds composed of tastes and other, functionally different, nontaste cues. Potentiation may occur when the target stimulus is weakly conditionable on its own and when the particular combination of target and potentiator facilitates perceptual integration of the compound. 相似文献
20.
In four experiments, food deprivation was varied during conditioning and testing of conditioning of flavor preferences by sweeteners. Conditioned preferences for a flavor associated with a more concentrated solution were enhanced by increased deprivation in training whether sucrose or saccharin was used when rats consumed solutions freely during training. When consumption of solutions was controlled and higher deprivation levels were used, preference for the higher concentration of sucrose was still enhanced by increased deprivation in training, but this did not occur with saccharin. We suggest that deprivation may enhance the reinforcing value of sweetness only when calories increase along with sweetness. We also suggest that deprivation can enhance flavor preference learning by increasing consumption and thereby increasing exposure to the flavored solutions. 相似文献