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1.
J. E. Sherman C. F. Hickis A. G. Rice K. W. Rusiniak J. Garcia 《Learning & behavior》1983,11(1):101-106
Two experiments explored the reinforcing effect of ethanol on conditioned location and flavor preferences in hungry rats. In Experiment 1, rats were administered ethanol (.5, 1.0, or 2.0 g/kg, ig) prior to confinement in one side of a shuttlebox with access to a flavored solution. On control trials, H2O was administered prior to confinement to the opposite side with a different flavored solution. Location choice tests revealed an overall aversion for the ethanol-associated side that was largest at the 2.0-g/kg dose. Flavor choice tests revealed an aversion for the ethanol-associated flavor at the 2.0-g/kg dose, no reliable difference at the 1.0-g/kg dose, and, of particular interest, a preference at the .5-g/kg dose. The results of Experiment 2 suggest that caloric restoration served as the reinforcing mechanism for the conditioned flavor preference. An isocaloric glucose solution conditioned a flavor preference of the same magnitude as that obtained with ethanol. Moreover, when ethanol provided no caloric advantage, the associated flavor was less preferred than a flavor associated with an isocaloric glucose solution. 相似文献
2.
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
3.
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
4.
Bow Tong Lett 《Learning & behavior》1980,8(2):193-198
The present experiments assessed cue utilization in pigeons and quail on similar tests of poison-based aversion learning. In Experiments 1 and 2, three groups of pigeons were given colored water, flavored water, or colored flavored water prior to induction of sickness; these experiments differed only as to the specific colors and flavors used as stimuli. In both experiments, the birds trained with flavored water exhibited reliable taste aversions when tested with uncolored flavored water. Similar degrees of aversion were observed whether the flavored water had been colored or uncolored during training, suggesting that the color cue had little or no effect on the conditioning of the flavor cue. In contrast, the flavor cue had a pronounced effect on the conditioning of the color cue. When tested with unflavored colored water, the birds trained with colored flavored water exhibited significantly stronger color aversions than those trained with unflavored colored water. That is, the flavor cue enhanced or potentiated the conditioning of the color cue. In a third experiment, quail were trained in the same way as the pigeons with virtually the same result. The pattern of cue utilization observed in the present experiments with pigeons and quail differs markedly from that proposed by Wilcoxon, Dragoin, and Kral (1971) for quail. However, a reexamination of the results obtained by Wilcoxon et al. suggested that they are susceptible to an alternative interpretation consistent with the present results. 相似文献
5.
Animals were presented with (1) one solution which differed from that of the test solution, (2) a series of distinctly flavored solutions whose flavors differed from that of the test solution, or (3) with a flavored solution whose flavor was the same as that of the test solution. When animals received the solution whose flavor was the same as that of the test solution prior to a test for neophobia and prior to a conditioning trial, neophobia was reduced and aversions were weakened. However, when animals received a solution or a series of solutions whose flavors differed from that of the test solution, neophobia was reduced but conditioned aversions were unaffected. Presentations of solutions that differed from the test solution following aversion formation left the association between the taste of the test solution and the effects of the aversion-inducing treatment intact. In a final experiment it was discovered that neophobia was reduced as much when animals drank solutions whose flavors changed every third day as when they drank the same solution throughout testing. 相似文献
6.
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
7.
Thirsty Sprague-Dawley rats drank flavored water in a wind tunnel prior to lithium-induced toxicosis. Flavors were presented for 5 min; 30 min later a toxin, lithium chloride, was injected. After the rats had recovered, subsequent aversions to the taste and the odor were assessed separately. In Experiment 1, extensive preexposure to the taste component of the flavor attenuated neophobia to the flavor and the subsequent taste aversion. However, the subsequent odor aversion was unaffected. Experiment 2 partially replicated the results of Experiment 1 and showed that, in a situation in which only taste-potentiated odor aversions are usually found, nonpotentiated aversions were evident. Experiment 3 found that, in addition to attenuating taste aversions, taste preexposure enhances the capacity of rats to learn nonpotentiated odor aversions. The results are interpreted with a neural-based model of conditioned flavor aversions. 相似文献
8.
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
9.
Hungry rats were trained to perform two instrumental actions, one for salt- and the other for lemonflavored polycose solution. When they were sated on one of these two outcomes by prefeeding immediately prior to a choice extinction test, the action trained with the prefed solution was performed less than the other action. The subsequent experiments examined the role of incentive learning in this specific satiety-induced outcome revaluation effect. The second experiment demonstrated that the experience of consuming a flavored polycose solution to satiety enabled the state induced by polycose consumption to control the devaluation of the flavored outcome. By contrast, the third study found that, although devaluing the prefed outcome, specific-satiety treatments could induce a relative inflation in the incentive value of other food outcomes. The final two studies demonstrated an increased outcome-devaluation effect in instrumental performance when these devaluation and revaluation effects were combined. Taken together, these studies demonstrate that specific satiety treatments produce changes in outcome value that depend upon incentive learning. 相似文献
10.
Anne -Marie Wall Riley E. Hinson Eileen Schmidt Chris Johnston Angela Streather 《Learning & behavior》1990,18(4):393-400
In Experiment 1, a dose-response study of place conditioning with amphetamine was conducted. Male Sprague-Dawley rats receiving 0.0, 0.05, 0.1, 0.5, 2.0, 5.0, 7.5, or 10.0 mg/kg of d-amphetamine underwent 104-day cycles of place conditioning. On alternate days, each rat was injected with its designated dose of amphetamine while confined to its originally nonpreferred end of a three-compartment, straight alley box. On intervening days, each rat was injected with saline while confined to its originally preferred compartment. Following each 4-day cycle, a choice test was administered in which each rat was allowed 20 min of access to the entire alley box. Doses of amphetamine (≥0.5 mg/kg) induced a significant avoidance of the compartment in which amphetamine had been administered. In Experiment 2, animals received 0.0, 0.5, 2.0, or 5.0 mg/kg of amphetamine and underwent place conditioning procedures identical to those for the animals in Experiment 1. Unlike in Experiment 1, the animals were given a single choice test following 104-day place conditioning cycles. All groups that received amphetamine exbibited-a-eonditioned place avoidance. In Experiment 3, the effect of various CS-UCS intervals on place conditioning with 2.0 mg/kg of amphetamine was examined. Animals that received amphetamine immediately following their removal from the chamber exhibited a conditioned place avoidance. 相似文献
11.
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
12.
In a test of safety signal and preparatory response explanations of the preference for signaled vs. unsignaled shock, three groups of rats were exposed to a different light-tone-shock contingency on each of the two sides of a shuttlebox. One contingency (S/P) provided both a safety signal and a warning stimulus, another (NS/NP) provided neither, and a third (S/NP) provided a safety period but no warning stimulus. Rats preferred either the S/P or the S/NP side of the shuttlebox when the alternate side provided neither safety signal nor warning stimulus. When the safety signal was available on both sides, the side without the warning stimulus was preferred. Results are interpreted as supporting the safety signal hypothesis. 相似文献
13.
John D. Batson 《Learning & behavior》1983,11(2):199-204
Two experiments investigated the effects of lithium chloride on activity and rectal temperature in rats. Lithium injections, relative to saline injections in controls, caused decreases in both activity and temperature. Importantly, lithium’s effects did not diminish over the course of eight repeated injections, although preexposure to lithium did attenuate its conditioning effectiveness in a flavor-conditioning trial. The results support the idea that drug tolerance is not of great importance in the lithium-mediated US-preexposure effect in flavor conditioning. 相似文献
14.
Rick Richardson Tania Q. Duffield Glynis K. Bailey R. Frederick Westbrook 《Learning & behavior》1999,27(4):399-415
Rats were shocked in the black but not the white compartment of a shuttlebox and then exposed to the black compartment in the absence of the shock unconditioned stimulus (US) to extinguish fear responses (passive avoidance). In five experiments, rats were then shocked in a reinstatement context (distinctively different from the shuttlebox) to determine the conditions that reinstate extinguished fear responding to the black compartment. Rats shocked immediately upon exposure to the reinstatement chamber failed to show either reinstatement of avoidance of the black compartment or fear responses (freezing) when tested in the reinstatement chamber. In contrast, rats shocked 30 sec after exposure to the reinstatement chamber exhibited both reinstatement of avoidance of the black compartment and freezing responses in the reinstatement chamber (Experiment 1). Rats shocked after 30 sec of exposure to the reinstatement chamber but then exposed to that chamber in the absence of shock failed to exhibit reinstatement of the avoidance response and did not freeze when tested in the reinstatement chamber (Experiment 2). Rats exposed to a signaled shock in the reinstatement chamber and then exposed to that chamber in the absence of shock also failed to exhibit reinstatement of the avoidance response (Experiment 5). These rats showed fear responses to the signal but not to the reinstatement chamber. Finally, rats exposed for some time (20 min) to the reinstatement chamber before shock exhibited reinstatement of the avoidance response but failed to freeze when tested in the reinstatement chamber (Experiments 3 and 4). These results are discussed in terms of the contextual conditioning (Bouton, 1994) and the US representation (Rescorla, 1979) accounts of postextinction reinstatement. 相似文献
15.
Rats received either a small or a large amount of a novel saccharin solution prior to a conditioning episode in which the saccharin flavor was paired with lithium-induced toxicosis. When the time between the preexposure and the conditioning episode was 3.5 h, both the small and large amounts of saccharin decremented conditioning. However, when the time between the preexposure and the conditioning episode was 23.6 h, only the consumption of a large amount of saccharin decremented conditioning. In a second experiment, rats received either a short or a long exposure to the novel saccharin solution and were then given a choice test between the saccharin and water. Rats given the choice test immediately following their preexposure to saccharin avoided consuming it. If they received the choice test 4 h later, they consumed more of the saccharin irrespective of the length of the preexposure. In contrast, when they were given a choice test 24 h after the preexposure, only rats that had received a long preexposure displayed a significant preference for the saccharin. The present results demonstrate that the flavor preexposure effect and the attenuation of neophobia are both determined by the time between preexposure to the novel flavor and the conditioning episode or choice test and the amount of preexposure to the novel flavor. These findings are discussed in relation to the information-processing model developed by Wagner (1976, 1978) and are used to provide an account, in terms of this model, of the delay-gradient seen in flavor-aversion learning. 相似文献
16.
The relationship between flavor evaluative conditioning and contingency awareness was examined in two experiments using flavored
drinks. In Experiment 1, one flavor was always paired with sugar and the other with bitter tween (polysorbate20) during conditioning. In a subsequent test phase, participants tasted the two flavors, and their evaluative ratings indicated
an overall preference for the sugar-paired flavor. Moreover, participants were generally able to report which flavor had been
paired with sugar and which with tween. This finding was replicated and confirmed in Experiment 2A. Furthermore, in both experiments,
evaluative conditioning was seen only in those participants who were aware of the contingencies. Experiment 2B demonstrated
that evaluative conditioning does not occur to colors, although participants are contingency aware. The differences between
the present findings and prior studies, in which apparently unaware flavor conditioning has been found, are discussed. 相似文献
17.
Rats were successively exposed to three solutions with distinctively different flavors and then tested for both neophobia and propensity to form conditioned taste aversions to a fourth distinctively flavored solution. All permutations between the four solutions (salty, bitter, sweet, and sour) were examined. The prior exposures resulted in attenuation of neophobia to novel salty and sour solutions, but not to equally novel bitter or sweet solutions. These effects were found to depend upon thediversity of the prior ingestive events rather than upon either a single specific flavor experience or a summation of the reductions in generalized neophobia accrued by each substance separately; both of the latter findings are inconsistent with stimulus generalization being responsible for the observed attenuation of neophobia to salty and sour solutions following exposure to diverse different solutions. A further test of generalization between the salty and bitter solutions, consisting of associating one flavor with poison and extinguishing the avoidance response in half the animals prior to testing for generalization of conditioned taste aversion to the other flavor, also proved negative. Although these effects of exposure to flavors distinctly different from the test solution may be dependent upon solution concentrations, further research found that the same pretest exposures and same test concentrations failed to inhibit formation of conditioned taste aversions. A demonstration of “latent inhibition” attested to the sensitivity of our procedure to potential interference with acquisition of conditioned taste aversions. The results are considered in light of the relationship between neophobia and conditioned tasted aversions, the differential biological relevancy of specific tastes, and abstraction as a cognitive capability of rats. The possibility is raised that the defense against toxins is not the primary function of neophobia. 相似文献
18.
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
19.
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
20.
The behavioral CRs elicited by a drug-paired contextual cue in rats were measured in a series of experiments. The first three experiments measured the pattern of CRs elicited by a lithiumand an amphetamine-paired CS chamber. The final experiment measured the pattern of URs elicited by lithium or amphetamine when administered in the same chamber. The suppression of grooming-related activities (body washing, face washing, and/or scratching) appeared as a nonspecific effect of both drug USs that was capable of becoming conditioned to the contextual chamber cue. A number of other behaviors differed among conditions, which provides evidence that contextual cue-drug associations are drug-specific. Of the behaviors that differed between the two US drug conditions, lithium CRs showed evidence of behavioral activation (enhanced rearing and limb flicking), but amphetamine CRs showed evidence of behavioral suppression (line crossing, rearing, and shaking). The UR patterns shared some similar and some dissimilar elements of the CR patterns elicited by the CS chamber for both lithium and amphetamine; in fact, by the activity and rearing measures, the URs and CRs were opposite in direction. The results exclusively supported neither stimulus substitution nor conditioned compensatory response accounts of Pavlovian conditioning; instead, each process appears to have accounted for different components of the overall CR pattern. 相似文献