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1.
Three experiments examined the habituation of rats’ neophobia to novel flavors, and the disruption of that habituation by presentation of a distractor flavor either immediately before or immediately after the target flavor. Habituation of neophobia to lemon solution was more seriously disrupted by presentation of saline as a distractor than by presentation of coffee as a distractor, and this was true whether the distractor was presented before or after the target on each habituation trial. Two further experiments established that the relative ineffectiveness of coffee as a distractor could not be attributed to its lack of salience, and was probably related to its greater similarity to the target lemon flavor. These results do not fully accord with those reported by Robertson and Garrud (1983), but are readily explained in terms of generalization of habituation between distractor and target flavors. 相似文献
2.
Hooded Lister rats exhibited less neophobia towards (i.e., drank more of) a novel fluid (3% lemon or 5% sucrose) on a 10-min test if given a 6-min exposure to that fluid 6 h earlier. Presentation of a distractor (1.26% coffee) immediately after preexposure to the test solution enhanced neophobia habituation to lemon (Experiment 1), but disrupted habituation to sucrose (Experiment 3). This bidirectional distractor effect was not due to distractor-induced change in the hedonic value of the preexposed test flavor (Experiment 4). Evidence was obtained (Experiment 5) indicating that the rat perceives lemon to be more similar to coffee than is sucrose. It is suggested that when test flavor and distractor are dissimilar, processing of the distractor denies the preexposed test flavor sufficient processing in STM to allow encoding of information about that flavor in LTM. Consequently, the rat responds to a subsequent presentation of the test flavor as it would to a novel stimulus. When test flavor and distractor are similar, however, the distractor elicits less processing in STM (cf. Wagner, 1976) and is therefore less able to disrupt STM processing of the preexposed test flavor. The resultant loss of neophobia to the test flavor resulting from encoding of information about that flavor in LTM may then be augmented by generalization of attenuated neophobia to the distractor. Consistent with this analysis, coffee was shown to suffer more proactive interference when preceded by lemon than when preceded by sucrose (Experiment 6). 相似文献
3.
Robert J. Robbins 《Learning & behavior》1980,8(4):534-542
An investigation was made of the occurrence of learned and nonlearned aversions in the acquisition of illness-induced taste aversions in mice of the genusPeromyscus. It was determined: (1) that illness following the ingestion of a novel flavor both produced aversions specific to that flavor and also enhanced neophobia directed toward novel flavors in general; (2) that the specific aversion and the enhanced neophobia appeared to be mediated by independent processes, with no indication that the enhanced neophobia was dependent upon the integrity of the specific aversion; and (3) that illness following the ingestion of familiar water produced enhanced neophobia, which did not appear to be mediated by an aversion to water. It was noted that the results were fundamentally in agreement with those previously obtained with laboratory rats, except that a demonstration of the independence between the two types of aversions has not yet been reported in those animals. 相似文献
4.
Rats shifted from 32% sucrose to 4% sucrose lick less than rats that experience oniy the 4% solution. Previous experiments have found this negative contrast effect to be reduced (“disinhibited”) by the addition of a novel tone in the postshift period. In Experiment 1 of this paper, the negative contrast effect was enhanced when a novel flavor was added to the sucrose solution in the postshift period. In Experiments 2–4, changes in the ambient context, even changes sufficient to produce disruptions in licking, did not alter the degree of negative contrast. Tiese results suggest that (1) rats compare rewards across substantially different contexts, (2) contrast may serve to enhance taste neophobia, and (3) a disinhibitory effect may be confined to the presentation of punctate, nontaste, novel stimuli within a familiar context. 相似文献
5.
In three experiments, water-deprived rats were preexposed to a novel saccharin solution. The neophobic response to this flavor was then assessed in a choice test involving saccharin and water, administered either immediately or 24 h after preexposure. Subjects displayed a significantly greater preference for saccharin at the 24-h test than at the immediate test (Experiments 2 and 3). This “incubation” effect was eliminated if the subjects were more water-deprived at the delayed test than at the immediate test (Experiment 1), and enhanced if the amount of saccharin consumed during preexposure was increased (Experiment 3). Possible ways in which current theories of habituation might be amended in order to accommodate this finding are discussed. 相似文献
6.
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
7.
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
8.
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
9.
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
10.
Norman S. Braveman 《Learning & behavior》1978,6(4):417-422
Rats that were preexposed to novel solutions or to novel feeding environments showed reduced neophobic responses when presented with a familiar solution in a novel container or with a novel flavored solution in a familiar container, respectively. Preexposure to novel solutions also appeared to reduce emotional reactivity as measured in the open field. 相似文献
11.
Three experiments were performed to investigate the learning process underlying the phenomenon of long-delay taste conditioning. An associative model views taste avoidance as due to a conditioned stimulus-unconditioned stimulus (CS-US) associative structure, despite the long interval interposed between the flavor and illness. A nonassociative account of this avoidance behavior posits that avoidance stems from the interaction of two nonassociative processes: habituation of neophobic avoidance to a novel taste, and the poison-induced dishabituation of this process. A postconditioning inflation manipulation was used to discriminate between these two views. It has been demonstrated that enhanced responding with a US inflation manipulation depends, in part, on a previously conditioned association. Therefore, if long-delay taste avoidance arises from nonassociative processes, an inflation manipulation should not affect conditional responding. Experiment 1 demonstrated a delay of reinforcement effect, enhanced avoidance of saccharin in the immediate/inflation group, and no effect of inflation in the delay group and sham controls. Experiment 2 revealed that this differential effect of inflation is not due to absolute differences in the strength of the avoidance response. In Experiment 3, we investigated a potential associative learning mechanism that could account for the differential inflation effect. Together, the present results support the various predictions of a nonassociative account of long-delay taste avoidance. 相似文献
12.
The effect of a retention interval on latent inhibition was studied in three experiments by using rats and the conditioned taste-aversion procedure. In Experiment 1, we demonstrated an apparent loss of latent inhibition (i.e., a strengthening of the aversion) in preexposed subjects that experienced a retention interval of 12 days between conditioning and the test. In Experiment 2, we found no effect of this retention interval on the habituation of neophobia produced by the phase of exposure to the flavor. In Experiment 3, we showed that interposing a retention interval between preexposure and conditioning produced effects exactly comparable to those seen in Experiment 1. The implications of these results for rival theories of latent inhibition, as an acquisition deficit or as a case of interference at retrieval, are discussed. 相似文献
13.
Phil Reed 《Learning & behavior》2000,28(2):136-146
In four experiments, the effect of sequential exposure to a series of five novel flavors on the subsequent neophobic response
of water-deprived rats to those flavors when they were presented simultaneously was examined. After a list-test interval of
30 min and a list-interstimulus interval of 10 sec, the rats generally consumed more of the first and last flavors presented
in the initial sequence. This finding was taken to reflect the existence of primacy and recency effects. Experiment 1 provided
evidence that successive contamination can occur between flavors in the initial list, making subsequent recognition of later
flavors in the list more difficult. However, this effect was overcome by presentation of water between each flavor during
the list exposure. Experiments 2 and 4 showed that primacy was not a necessary result of successive contamination in this
procedure, by demonstrating that increasing the interstimulus interval between list items decreased the size of the primacy
effect. This result suggests that rats’ memory for serially presented items may be controlled by mechanisms different from
those typically implicated in the human verbal memory literature. In Experiment 3, the question of whether the testing procedure
adopted here could have introduced sources of artifactually produced serialposition effects was explored, but no such influence
was found. 相似文献
14.
M. A. Ungless 《Learning & behavior》1998,26(1):15-19
Following brief pairing of an odor with a feeding experience (food-attraction conditioning), snails will lower their tentacles when subsequently presented with that odor alone. Three experiments investigated the possible behavioral mechanism mediating food-attraction conditioning in the snailHelix aspersa. It is suggested that food-attraction conditioning is an example of Pavlovian conditioning. In this case, the odor (conditioned stimulus) is paired with oral stimulation (unconditioned stimulus), which elicits lowering of the tentacles (unconditioned response). Following conditioning, the odor comes to elicit lowering of the tentacles (conditioned response). Experiment 1 ruled out nonassociative effects, such as habituation and sensitization, using an unpaired control group. Experiment 2 provided further evidence against a role for habituation of neophobia, through the demonstration of extinction following conditioning. In Experiment 3, an omission procedure was used to rule out the possible role of instrumental contingencies. 相似文献
15.
Richard V. Krane 《Learning & behavior》1980,8(4):513-523
The types of conditioned properties acquired by novel (i.e., nonpreexposed) or familiar (i.e., preexposed) exteroceptive cues that were paired with toxicosis, in the absence of a flavor CS, were evaluated in four experiments. In Experiment 1, the conditioned properties of novel exteroceptive cues served to block the acquisition of an aversion to a flavor CS during flavor conditioning and to suppress the ingestion response during flavor testing; animals failed to suppress their ingestion of either the flavor CS or a neutral flavor when tested in the absence of the exteroceptive CS, but suppressed their ingestion of both the flavor CS and the neutral flavor when tested in the presence of the exteroceptive CS. In Experiment 2, preexposed exteroceptive cues that had been paired with toxicosis failed to provide evidence of such conditioned properties. Experiment 3 demonstrated that preexposed contextual cues that were reinforced in compound with novel exteroceptive cues failed to acquire the conditioned properties acquired by nonpreexposed contextual cues under the same conditions of reinforcement. Finally, in Experiment 4, the conditioned properties of the novel exteroceptive cues served to evoke a conditioned gastrointestinal response that gradually extinguished as a function of repeated nonreinforced exposures to the exteroceptive cues, and, in the absence of such extinction, the conditioned properties served to block the acquisition of a flavor aversion. 相似文献
16.
In this study, we investigated the separability of novelty from specific stimulus characteristics (e.g., color or taste quality) in the transfer of aversion effects. Ninety-six chicks (Gallus domesticus) received a novel visual (red water) or taste (3.0% vinegar) CS paired with an injection of lithium chloride or saline. The chicks were then tested for aversion to the CS or for conditioning-enhanced neophobia in response to a different novel visual cue (green water) or taste cue (1.0% saline). Aversions to the CSs were reliable and similar to each other. Reliable evidence of conditioning-enhanced neophobia occurred with respect to each test stimulus, irrespective of the type of CS, but conditioning with the vinegar CS produced reliably greater enhancement of neophobia than did conditioning with red water. For each CS, postconditioning neophobia was more persistent in testing with saline than with green water. The results for postconditioning neophobia suggested that novelty is a general stimulus property that is separable from specific stimulus characteristics. 相似文献
17.
Latency measures of starting to drink and of consummatory behavior were used to investigate ingestional neophobia to novel visual and novel taste cues in chicks. In Experiment 1 (N = 36), latencies to start drinking were reliably shorter to ingesta that appeared familiar from previous rearing or preexposure procedures. After drinking started, consummatory responding occurred reliably more rapidly to familiar taste cues than to novel ones. However, the presence of familiar visual cues reliably facilitated consumption of a novel taste. Experiments 2 and 3 (Ns = 144 and 180) were performed to evaluate, respectively, whether the ingestional effects of taste stimulus intensity, 0%–6% vinegar, and of visual stimulus intensity, 0%–1.0% concentrations of red food-coloring in water, changed during ontogeny for chicks 3, 5, and 7 days old. In Experiment 2, reliable direct effects of taste concentration on consummatory response latencies occurred immediately in 7-day-olds but were delayed in 3-day-olds. In Experiment 3, each age group immediately showed reliably slower starting and consummatory response times, the higher the concentration of red food-coloring. Intake performance in both experiments was consistent with the latency data. Experiments 1–3 showed that visual and taste cues of ingesta separately influenced approach and consummatory behaviors of the ingestive response sequence and that these influences depend on ontogenetic events. 相似文献
18.
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
19.
Thomas R. Minor 《Learning & behavior》1990,18(2):212-226
Lick-suppression tests were used in seven experiments to assess the transsituational transfer of fear in the learned helplessness paradigm. Two sources of fear combined to suppress test drinking in inescapably shocked rats. A situational odor was strongly associated with shock pretreatments and mediated the transfer of conditioned fear during testing. Fear of the pretreatment odor was greater following inescapable shock than after escapable shock or restraint. This conditioned suppression was retained for at least 72 h after pretreatment. Neophobia was enhanced as a second, nonassociative reaction to inescapable shock. Unconditioned fear was augmented by a novel odor in the test context, but otherwise was weak and dissipated within 72 h. However, neophobia was necessary for differential conditioned suppression in inescapably shocked rats. The pretreatment odor elicited fear only when tested in a novel context. Initial habituation to the test apparatus reduced conditioned fear. These data provide additional evidence for odor-mediated transfer of helplessness. Conditioned fear and neophobia are discussed in relation to recent anxiety interpretations of the phenomenon. 相似文献
20.
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