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1.
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
2.
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
3.
In the first four experiments, it was found that aversions to saccharin solution produced by contingent poisoning were similar regardless of whether the rats had been trained under the test deprivation or under a different deprivation; the two deprivation states used were thirst and satiety. In Experiment 5, rats were poisoned after drinking grape juice while hungry or poisoned after drinking milk while thirsty, but they were not poisoned after grape-thirst or milk-hunger combinations. In abstract terms, poisoning occurred after AX and BY stimulus combinations, but did not occur after AY and BX combinations. There was some learning under these discrimination conditions. 相似文献
4.
Rats trained in one context to use stimuli arising from food deprivation as discriminative signals for shock were tested in other contexts to assess the basis of conditioned responding (i.e., freezing or behavioral immobility). In Experiment 1, discriminative control by 24-h food-deprivation cues failed to promote transfer responding in a test context that had no association with shock. This indicated that food deprivation cues had little direct excitatory power. However, transfer of behavioral control by 24-h food-deprivation cues was obtained in a context paired with shock only when the rats were 19 h water deprived. This finding agrees with the idea that food-deprivation cues become conditioned modulators of the capacity of external stimuli to activate their association with an unconditioned stimulus. In Experiment 2, rats trained to use 24-h food-deprivation cues as signals for shock exhibited significantly greater transfer performance when the transfer context had undergone partial extinction relative to when the transfer context had undergone only simple excitatory training. This finding with deprivation cues and transfer contexts (1) paralleled earlier results obtained with discrete (auditory and visual) conditioned modulators and transfer targets, and (2) posed difficulties for associative summation and generalization interpretations of transfer performance. 相似文献
5.
The relationship between absolute and relative stimulus novelty was examined within the context of the conditioned taste aversion paradigm in which the relative novelty of the conditioned interoceptive stimulus was manipulated by differential exteroceptive context habituation. Rats received similar isolation histories but either 5 or 30 days of habituation to the test environment prior to treatment. One group was administered lithium chloride following saccharin consumption, a second group was administered isotonic saline following saccharin consumption, and a third group was administered saline after water consumption. The animals habituated for 30 days exhibited greater conditioned avoidance and greater neophobic avoidance of saccharin than did animals habituated for only 5 days. The results are interpreted in terms of a cross-modality stimulus contrast effect which implicates context habituation as an important parameter of both taste neophobia and taste aversion learning. 相似文献
6.
Michael Domjan 《Learning & behavior》1975,3(3):205-211
Rats repeatedly injected with lithium chloride were subsequently tested drinking novel and familiar solutions of both casein hydrolysate and vinegar. Injections in the absence of edibles result in only a small, and sometimes not reliable, increased avoidance of the novel casein and vinegar solutions. In contrast, if subjects acquired an aversion to saccharin as a result of the lithium injections, this learned aversion generalized to casein hydrolysate, with the generalization greatly enhanced by novelty of the casein flavor. However, the saccharin aversions did not generalize to the novel vinegar solution nearly as much as to the novel casein flavor. These results suggest that previous observations of poison-induced neophobia were probably in part a result of the stimulus generalization of conditioned taste aversions and that in addition to test stimulus novelty some other factor, such as stimulus salience or similarity to the conditioned aversive flavor, is also involved in the generalization of learned taste aversions. 相似文献
7.
Two groups of rats each received 5 drops of NaCl solution from a dropper placed directly inside the mouth. The experimental group was then injected with lithium chloride to establish a conditioned taste aversion. The control group was injected 24 h later. After a recovery day the above procedures were repeated. On the next day both groups received 5 drops of a saccharin solution followed immediately by 5 drops of the NaCl solution. Subsequent preference tests established that the experimental group had learned an aversion to the saccharin solution as a result of its pairing with the NaCl solution which had previously been associated with poisoning. These results demonstrate that higher order conditioning of a taste aversion can be established using tastes as both the first-order stimulus and the second-order stimulus. 相似文献
8.
Thirsty rats were tested on a four-armed radial maze with three water locations and one distinctive taste location (saccharin). Rats that were injected with lithium chloride after drinking a novel saccharin solution visited the saccharin location less than did unpoisoned animals, primarily during the later portions of the test sessions. When saccharin was moved to a different location, previously poisoned rats rapidly avoided the new saccharin location and increased visits to the original saccharin location, now rebaited with water. A similar pattern of learned avoidance and approach was obtained in Experiment 2 with three water locations and one vacant location (no water). These results indicate that: (1) sampling the contents of alternative patches mediates both learning to avoid the location of an aversive substance and returning to a newly viable patch, and (2) avoiding the location of a novel substance after a single poisoning occurs because the location does not contain an edible substance, not because of an aversion conditioned to environmental cues. 相似文献
9.
Eric W. Holman 《Learning & behavior》1976,4(3):329-332
In Experiment I, rats received eight habituation injections of either lithium chloride (LiCl) or sodium chloride (NaCl), then two aversion training trials in which access to saccharin solution was followed by LiCl injections, and finally eight extinction trials with saccharin but no injections. The rats habituated to LiCl showed less aversion to saccharin during training and extinction. In Experiment II, rats received two aversion training trials, then eight habituation trials to either LiCl or NaCl, then eight extinction trials, four more aversion training trials, and eight more extinction trials. The rats habituated to LiCl did not differ during the first extinction period from those habituated to NaCl, but showed less aversion to saccharin during the second training and extinction periods. Consequently, habituation to LiCl reduces the learning of an aversion to saccharin but does not reduce the performance of a previously learned aversion. 相似文献
10.
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
11.
Thirsty rats were allowed to choose between a striped arm of a T-maze that contained water and a black arm that contained a saccharin solution. After each exposure to the saccharin solution, half of the animals received a lithium chloride injection 1 min later and half received the same injection 30 min later. Comparable saline injections at these same delays were given after each exposure to the striped, water, arm. The results from saccharin aversion, spatial aversion, and instrumental learning tests generally supported the hypothesis that delayed reinforcement has a substantially greater negative impact on the acquisition of an instrumental response than it has on affective conditioning. 相似文献
12.
Experiment 1 investigated the effects of US habituation on the acquisition and extinction of learned taste aversions in rats. Subjects receiving five noncontingent LiCl intubations prior to conditioning failed to develop a conditioned taste aversion, while control subjects experiencing a single saccharin/LiCl pairing displayed a pronounced taste aversion which weakened during subsequent poisonings. Experiment 2 examined whether habituation, defined as a waning of responses to repeated presentation of an illness stimulus, was a possible mechanism for explaining the results of Experiment 1. Subjects showed a decrease in motor activity following an initial LiCl intubation, but less attenuation of activity with successive intubations. 相似文献
13.
John H. Hull 《Learning & behavior》1977,5(2):207-212
Experiments 1, 2, and 3 showed that food-deprived rats responding for food pellets made significantly more long-duration leverpresses than water-deprived rats responding for water drops. These experiments further showed that this difference in instrumental response topography is long-lived, and depends neither upon idiosyncrasies of the experimental chamber nor upon severity of deprivation conditions. In Experiment 4, food-deprived rats responding for food pellets made significantly more long-duration leverpresses than did either food- or water-deprived rats responding for sucrose solution. Human judges in Experiment 5 were able to correctly identify instrumental leverpress responses by rats as being for food or water based solely on previous viewings of other rats drinking water or eating food pellets. It appears that instrumental response topographies in rats vary depending principally upon the reinforcer received, and that these instrumental response topographies resemble consummatory response topographies. 相似文献
14.
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
15.
Richard L. Hyson Julie L. Sickel Paul J. Kulkosky Anthony L. Riley 《Learning & behavior》1981,9(2):281-286
In Experiment 1, animals poisoned following schedule-induced or prandial-induced saccharin consumption subsequently showed identical aversions to saccharin when tested under water deprivation. In Experiment 2, animals conditioned to avoid saccharin to similar levels under water deprivation were differentially affected when saccharin was subsequently presented on the baselines of schedule-induced and prandial-induced drinking. Together, these data indicate that the differential effects observed on schedule-induced and prandial-induced drinking when animals are poisoned following consumption under these two schedules do not reflect the differential acquisition of taste aversions, but instead reflect the differential tendencies to drink induced by the spaced and massed feedings. 相似文献
16.
In five conditioned taste aversion experiments with rats, summation, retardation, and preference tests were used to assess the effects of extinguishing a conditioned saccharin aversion for three or nine trials. In Experiment 1, a summation test showed that saccharin aversion extinguished over nine trials reduced the aversion to a merely conditioned flavor (vinegar), whereas three saccharin extinction trials did not subsequently influence the vinegar aversion. Experiment 2 clarified that result, with unpaired controls equated on flavor exposure prior to testing; the results with those controls suggested that the flavor extinguished for nine trials produced generalization decrement during testing. In Experiment 3, the saccharin aversion reconditioned slowly after nine extinction trials, but not after three. Those results suggested the development of latent inhibition after more than three extinction trials. Preference tests comparing saccharin consumption with a concurrently available fluid (water in Experiment 4, saline in Experiment 5) showed that the preference for saccharin was greater after nine extinction trials than after three. However, saccharin preference after nine extinction trials was not greater, as compared with that for either latent inhibition controls (Experiments 4 and 5) or a control given equated exposures to saccharin and trained to drink saline at a high rate prior to testing (Experiment 5). Concerns about whether conditioned inhibition has been demonstrated in any flavor aversion procedure are discussed. Our findings help explain both successes and failures in demonstrating postextinction conditioned response recovery effects reported in the conditioned taste aversion literature, and they can be explained using a memory interference account. 相似文献
17.
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
18.
We compared the rate of acquisition and strength of retention of conditioned context aversion (CCA) with conditioned taste aversion (CTA) using pigmented, genetically heterogeneous mice (derived from Large and Small strains). Extending previous findings, in Experiment 1, mice accustomed to drinking from large glass bottles in the colony room learned to avoid graduated tubes after a single conditioning trial when drinking from these novel tubes was paired with injections of LiCl. The results also showed that CCA could be developed even when there was a 30-minute delay between conditioned stimulus and unconditioned stimulus. Retention of the aversion lasted for 4 weeks in both Immediate and Delay groups. Studies of conditioned saccharin aversion were conducted in Experiment 2. CTA acquisition was very similar to that observed in CCA and duration of aversion retention was similar in the CCA and CTA Delay groups, although at least 2 weeks longer in the Immediate group. Thus, CCA acquisition and retention characteristics are closer to those seen for CTA than has previously been reported. In Experiment 3, we examined whether albino mice (which are known to have weaker visual abilities compared to pigmented mice) would develop CCA comparable to those of pigmented mice. The development of conditioned aversion and its duration of retention was similar in albinos and pigmented mice. Nonspecific aversion emerged as an important contributor to strength of aversion during retention trials in both CCA and CTA paradigms with pigmented (but not albino) mice and deserves additional scrutiny in this field of inquiry. 相似文献
19.
In two experiments, rats (n = 228) received pretraining access to a distinctive novel flavor (saline) followed by aversion conditioning to a different novel conditioned stimulus (CS) (saccharin). Then the rats were tested for aversion to the CS (saccharin) or for conditioning-enhanced neophobia to a third novel flavor (casein hydrolysate). Pretraining access to a distinctive novel flavor that differed from the CS reliably reduced the magnitude of conditioning-enhanced neophobia to casein, but did not reliably affect conditioned aversion effects to the CS. Pretraining access to the CS reduced aversion effects to the CS and reduced postconditioning neophobia to casein to the performance level shown by ingestion-toxin controls. Results were consistent with the view (Braveman & Jarvis, 1978) that conditioned aversion and neophobia may be independent phenomena with separable underlying mechanisms. 相似文献
20.
Water-deprived rats were given a single exposure to saccharin and LiCl, either paired or unpaired. Half the subjects then received three saccharin-only exposures (extinction) in the training enclosure, followed by a single LiCl-only presentation (unconditioned stimulus reinstatement) 8 days after conditioning. The remaining subjects received six saccharin-only exposures, followed by LiCl reinstatement 13 days after conditioning. In both cases LiCl reinstatement occurred outside the training/test context. Appreciable recovery from extinction was observed after the partial loss of taste aversion obtained with three extinction sessions and the 8-day conditioning-reinstatement interval, but not after the asymptotic loss of taste aversion obtained with six extinction sessions and the 13-day conditioning-reinstatement interval. Conditioned taste aversions appear to be similar to more traditional associations with respect to both extinction and reinstatement-induced recovery from extinction. The results are discussed with reference to the event-memory, contextual-conditioning, and facilitated-retrieval hypotheses of postextinction reinstatement effects. 相似文献