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1.
C. H. Bennett V. L. Scahill D. P. Griffiths N. J. Mackintosh 《Learning & behavior》1999,27(3):333-345
Preexposure to two compound flavors (AX and BX) typically enhances their discriminability: An aversion conditioned to AX will generalize less to BX, especially if the preexposure regime has involved alternated presentations of AX and BX rather than presenting all AX trials before BX trials (or vice versa). One possible explanation of this finding is that alternating preexposure establishes inhibitory associations between the two unique features A and B, thus counteracting the generalization produced by excitatory associations between X and A and between X and B, which might result in either the retrieval of B on a conditioning trial to AX, or the retrieval of A on a test trial to BX. Three experiments on flavor aversion conditioning in rats tested these predictions. Experiment 1 suggested that the more important of these excitatory associations was that which allowed X to retrieve A on the test trial to BX. Experiment 2 suggested that the more important inhibitory association was that which allowed B to inhibit the representation of A on this test trial. Experiment 3 provided direct evidence of the role of this inhibitory B⊣A association. 相似文献
2.
Four experiments examined generalization of latent inhibition (LI) as a function of the length of preexposure in a conditioned
taste aversion procedure with rats. Experiment 1 showed that one or four nonreinforced presentations of a flavor compound (BX) retarded subsequent conditioning to another
compound (AX). However, after eight presentations of BX, conditioning to AX occurred at the same rate as with no preexposure.
These results indicate that generalization of LI decreased as the length of preexposure to BX increased. Experiment 2 replicated this effect of reducing generalization, as well as demonstrating that LI actually increased as the length of preexposure
to AX increased. Experiment 3 extended the generality of the effect to a procedure in which both BX and AX were preexposed. Experiment 4 demonstrated a similar reducing-generalization effect when generalization of LI from BX to X was assessed. All of these data
are consistent with the notion that prolonged preexposure to BX enhances its discriminability. Different learning mechanisms
that might be responsible for this perceptual learning effect are discussed. 相似文献
3.
In Experiments 1A, 1B, and 1C, nonhuman subjects, rats, received long alternated exposures to two compound flavors, AX and BX, that shared one flavor in common, X. Following this, conditioning of an aversion to A was sufficient to establish B as a conditioned inhibitor of the aversive unconditioned stimulus, passing both summation and retardation tests. Two additional experiments (Experiments 2 and 3) expanded the generality of these results to humans, using similar designs but an auditory discrimination learning task. A set of notes sequentially presented served as cues and fictitious composers served as outcomes. Both summation and retardation effects were found (Experiments 2 and 3, respectively). Experiment 4 then sought to clarify the mechanism underlying these effects. The results are discussed within several theoretical frameworks, most centrally the McLaren, Kaye, and Mackintosh (1989) theory of perceptual learning. 相似文献
4.
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
5.
Matías López Patricia Gasalla Mercedes Vega Cheryl L. Limebeer Erin M. Rock Katharine J. Tuerke Holly Bedard Linda A. Parker 《Learning & behavior》2010,38(2):177-186
The present experiments, using the latent inhibition (LI) paradigm, evaluated the effect of nonreinforced exposure to saccharin
on the acquisition of an LiCl-induced saccharin aversion as measured by conditioned disgust reactions in the taste reactivity
test and conditioned taste avoidance in a consumption test. When rats were preexposed to saccharin by bottle exposure (Experiments
1 and 3), LI was evidenced only by conditioned taste avoidance (bottle testing), but not by conditioned disgust reactions
(intraoral [IO] testing). On the other hand, when rats were preexposed to saccharin by IO infusion (Experiments 2 and 3),
LI was evidenced only by conditioned disgust reactions, but not by conditioned taste avoidance. Experiment 4 showed that LI
of conditioned disgust reactions does not appear to be affected by a context shift from preexposure to testing phases. These
results show that the expression of LI of both conditioned taste avoidance and conditioned disgust reactions depends critically
on a common method of flavor exposure during preexposure and testing. 相似文献
6.
Adult rats were injected with lithium chloride (LiCl) after consumption of a novel flavor (chocolate milk) that either was or was not presented together with a novel ambient odor (banana) as a compound conditioned stimulus (CS). In Experiment 1, the adults’ consumption of the flavor 24 h after conditioning was compared with that of weanling rats given the same conditioning treatment on Postnatal Day 21. The results confirmed previous indications that the reduction in aversion observed for adults conditioned with the compound CS (overshadowing) was weak or nonexistent in weanlings. After a longer retention interval (21 days), there was no evidence of overshadowing in adults despite maintained retention of the basic conditioned aversion. In Experiment 2 this decrease in overshadowing after a long retention interval was replicated with adult animals and extended to a different method of testing. The form of the effect was the same as in Experiment 1: The decrease in overshadowing occurred over the retention interval without loss in retention of the basic taste aversion; the decrease in overshadowing was a consequence of anincrease in the flavor aversion displayed by animals conditioned with the compound CS. The impaired flavor aversion (i.e., the overshadowing) observed shortly after conditioning apparently was due to factors associated with memory retrieval, rather than to reduced attentional or associative strength. 相似文献
7.
In two experiments, rats received preexposure consisting of six intraperitoneal injections of lithium chloride (LiCl). This
treatment reduced the magnitude of the unconditioned response (UR; suppressed consumption of a novel flavor) evoked by an
additional injection (Experiment 1) or by oral consumption (Experiment 2) of LiCl. In both experiments, preexposure also attenuated
the acquisition of a conditioned aversion with an LiCl injection as the unconditioned stimulus (US) but had no effect on the
aversion produced when the US was oral consumption of LiCl (Experiment 2). These results are consistent with the view that
the reduced ability of the preexposed US to serve as a reinforcer depends on blocking by injection-related cues and is independent
of habituation of the UR recorded in the present study. Possible interpretations of this dissociation are discussed. 相似文献
8.
Nonreinforced exposure to a cue tends to attenuate subsequent conditioning with that cue—an effect referred to as latent inhibition (LI). In the two experiments reported here, we examined LI effects in the context of conditioned taste aversion by examining both the amount of consumption and the microstructure of the consummatory behavior (in terms of the mean size of lick clusters). The latter measure can be taken to reflect affective responses to, or the palatability of, the solution being consumed. In both experiments, exposure to a to-be-conditioned flavor prior to pairing the flavor with nausea produced by lithium chloride attenuated both the reduction in consumption and the reduction in lick cluster sizes typically produced by taste aversion learning. In addition, we observed a tendency (especially in the lick cluster measure) for nonreinforced exposure to reduce neophobic responses to the test flavors. Taken together, these results reinforce the suggestion from previous experiments using taste reactivity methods that LI attenuates the effects of taste aversion on both consumption and cue palatability. The present results also support the suggestion that the failure in previous studies to see concurrent LI effects on consumption and palatability was due to a context specificity produced by the oral taste infusion methods required for taste reactivity analyses. Finally, the fact that the pattern of extinction of conditioned changes in consumption and in lick cluster sizes was not affected by preexposure to the cue flavors suggests that LI influenced the quantity but not the quality of conditioned taste aversion. 相似文献
9.
In two experiments, rats received preexposure to three compound flavor stimuli, AX, BX, and CX, where X represents a saline
solution. AX and BX were presented in alternation; CX, on a separate block of trials. The value of X was then modified, being
devalued by aversive conditioning in Experiment 1, and rendered valuable by the induction of a state of salt need in Experiment
2. When given a choice between BX and CX, the rats consumed more of BX than of CX in Experiment 1, and more of CX than of
BX in Experiment 2, suggesting that B and C differed in their ability to modulate the response governed by the X element.
It was suggested that blocked preexposure to CX reduces the salience of the C stimulus but that the salience of B is maintained
by preexposure in which BX is alternated with AX. The implications of this result for the phenomenon of perceptual learning
are discussed. 相似文献
10.
In two experiments, experimental rats were trained to have strong aversions to one of 10 novel-flavored solutions through contingent lithium injections; control rats were injected with lithium in the absence of prior consumption. Each animal was then tested with each of the 10 solutions, and the preferences of the experimental rats and the control rats were compared. A generalization gradient of the aversion to each conditioned aversive flavor was obtained for each test flavor. 相似文献
11.
Rats injected with lithium chloride after ingesting familiar food pellets presented in textured metal sleeves learned aversions to the sleeved food. In a choice between sleeved and unsleeved food, the aversions were evident following conditioning with toxicosis delayed as long as 120 min after exposure to the sleeved food (Experiment 1). Texture-specific aversions resulted from procedures in which rats were exposed to food in both rough- and smooth-textured sleeves but were injected with lithium only in conjunction with one of the textures (Experiments 2–4). This differential aversion learning occurred when lithium treatment was delayed 30 min after exposure to the sleeved food (Experiments 3 and 4) and was equally evident in rats conditioned and tested in total darkness or in normal room-level illumination (Experiment 4). However, differential texture aversion learning was not observed with 90- or 300-min delayed toxicosis (Experiment 3). The present experiments highlight the importance of tactile cues in the poison-avoidance learning of species that handle their food during the course of ingestion. 相似文献
12.
Michael Domjan 《Learning & behavior》1978,6(2):133-142
Taste aversions were conditioned by exposing subjects to a 1.0% saccharin solution 30 min after an injection of lithium chloride. The aversion learning was disrupted if subjects had also received an additional lithium injection some time earlier (Experiments 1–3). This interference effect of US preexposure was a decreasing function of the preexposure interval, beyond the optimal interval (105 min) for observing the phenomenon (Experiment 1), and was directly related to the dose of the preexposure injection (Experiment 2). No interference with conditioning occurred at short (e.g., 30-min) preexposure intervals (Experiment 1), probably because under these circumstances the preexposure injection itself conditioned a strong aversion (Experiment 4). At moderate (105-min) but not at short (30-min) preexposure intervals, the interference with aversions learned as a result of taste exposure following drug injection was comparable to the interference with learning in a more conventional forward conditioning procedure (Experiments 3 and 4). These findings are similar to previously documented effects of proximal CS- and US-preexposure and are consistent with recent stimulus rehearsal and opponent-process theories. 相似文献
13.
Two experiments were performed using rats in a conditioned suppression procedure to test two different methods for extinguishing Pavlovian conditioned inhibition. In both experiments, a target stimulus, X, was made inhibitory by giving discrimination training of the form A+ AX?. Then, in Experiment 1, an attempt was made to extinguish the inhibition conditioned to X by presenting nonreinforced occurrences of X, of AX, and of A. Testing for conditioned inhibition took the form B+ BX?. It was found that the extinction procedure did not weaken the inhibitory properties of X. Experiment 2 attempted to extinguish the inhibition conditioned to X by presenting X randomly and independently of the reinforcer, electric grid shock. This procedure appeared to weaken inhibition quickly and permanently. 相似文献
14.
Todd R. Schachtman Wesley J. Kasprow Robert C. Meyer Mark J. Bourne Julie A. Hart 《Learning & behavior》1992,20(3):207-218
Using a conditioned taste aversion preparation overshadowing of flavor-illness association was produced through the presentation of a second flavor during the interval between the first flavor and illness. The modulatory effects of extinguishing the association between the second (over-shadowing) flavor and illness on conditioned responding to the target flavor was investigated. In Experiment 1, we found that, following one-trial overshadowing, extinction of the overshadowing flavor had no effect on conditioned responding to the target flavor. In Experiment 2, we found a similar absence of an effect of extinction of the overshadowing stimulus in a multitrial over-shadowing paradigm. Experiment 3 confirmed the results of Experiments 1 and 2 using conditioning parameters that were designed to weaken the association between the overshadowed flavor and illness. In Experiments 4 and 5, we used simultaneous presentation of the flavors during conditioning and obtained a weakened aversion to the overshadowed flavor when the overshadowing CS was extinguished. These findings are inconsistent with previous observations in conditioned fear preparations that suggest that extinction of the association between the overshadowing stimulus and the unconditioned stimulus attenuates overshadowing. Possible reasons for the discrepant results are discussed. 相似文献
15.
The within-compound association approach has been proposed as an account of synergistic conditioning in flavor aversion learning.
One prediction from the within-compound association approach is that following taste + odor compound conditioning, postconditioning
inflation of one element of the compound should increase responding to the second element. In four experiments with rats,
the AX+/A+ design was used to determine whether postconditioning inflation of A would increase responding to X. In Experiments
1 and 3, responding to X was significantly stronger after AX+/A+ conditioning, as compared with AX+ conditioning. In Experiments
2 and 4, the specificity of the inflation effect was demonstrated, because AX+/A+ conditioning produced a stronger aversion
to X than did AX+/B+ conditioning. Furthermore, it appears that the taste + odor association is symmetrical because inflation
of the taste aversion increased responding to the odor (Experiments 1 and 2) and inflation of the odor aversion increased
responding to the taste (Experiments 3 and 4). 相似文献
16.
A variant of the taste aversion procedure for sensory preconditioning, as used by Rescorla and Cunningham (1978), was employed in a study of the context dependency of within-event learning. In two experiments, rats received Phase 1 exposure to a simultaneous flavor compound, AX; flavor X was paired with illness during Phase 2, and any tendency for the resulting aversion to be elicited by A was measured. It was found that subjects were less likely to shun flavor A as a consequence of this training if the Phase 1 and test episodes were conducted in distinctively different contexts. This effect was evident both when the change of context occurred just before the test with flavor A (Experiment 1) and when it occurred before Phase 2 (Experiment 2). These results were taken to imply that, as is often found with serial associations, the retrieval of within-event associations is subject to contextual control. The implications of these findings for the interpretation of perceptual learning effects are discussed. 相似文献
17.
Animals were first conditioned to expect lithium treatment following exposure to one taste solution (the CS+) and to expect no drug treatment following exposure to another flavor (the CS?). All subjects then received a saccharin taste-aversion conditioning trial. In Experiment 1, this conditioning trial was preceded 0, 1, 2, 4, or 6 h earlier by exposure to the CS+ flavor for independent groups. The CS+ exposure attenuated saccharin aversion learning if it occurred immediately before the saccharin conditioning trial but not if it occurred 1 h or more before conditioning. In Experiment 2, the saccharin conditioning trial was preceded 3 or 4.5 h earlier by a lithium injection. This proximal US preexposure injection was either unannounced (Li) or preceded by exposure to the CS+ (CS+Li) or the CS? (CS?Li) stimuli. The US preexposure attenuated saccharin aversion learning in all cases. However, the interference effect was less when the preexposure injection was expected (CS+Li) than when it was unexpected (CS?Li). This outcome could not be explained in terms of direct effects of the CS+ and CS? stimuli on the saccharin conditioning trial, and shows that the proximal US preexposure effect is a function of not only the drug dosage and preexposure interval, but also the anticipation of the drug pretreatment. 相似文献
18.
In three conditioned taste aversion experiments with rats, latent inhibition (LI) was examined as a function of the time interval (1 or 21 days) between the conditioning and the test phases. In Experiments 1 and 2, the effects of US intensity on LI were examined. LI increased in the 21-day condition, as compared with the 1-day condition, with medium and high US intensity, but not with weak US intensity. Groups not preexposed to the CS flavor had similar aversions when testing was conducted 1 day after conditioning, as compared with 21 days. In Experiment 3A, delay-induced super-LI was obtained when the delay was spent in the home cage and the experimental stages took place in a different context (as in Experiments 1 and 2). In Experiment 3B, when all the stages, including the delay period, were conducted in the home cage, there was no super-LI effect. The modulation of delay-induced super-LI as a function of US intensity and context extinction is discussed in relation to association deficit and retrieval interference theories of LI. 相似文献
19.
In four experiments, each using a single conditioning trial, rats avoided a light more than a saccharin solution after these stimuli had been paired with footshock, whereas saccharin was avoided more than the light after these stimuli had been paired with lithium injection. The use of a single conditioning trial precludes possible US-induced differential orientations from influencing which stimuli will be associated on the conditioning trial. This cue-consequence specificity effect was obtained even when subjects conditioned with lithium received a non-contingent footshock prior to the test session, and when subjects conditioned with footshock received a noncontingent lithium injection before testing (Experiments 2–4). Weak aversions to the light in rats given a light-lithium pairing and noncontingent footshock and to the saccharin in subjects that received a saccharin-footshock pairing and noncontingent lithium administration were obtained in Experiment 2. However, these weak aversions were not obtained when subjects were given three nonreinforced exposures to the test chamber before the test session (Experiments 3 and 4). These results indicate that US-induced differential orientations do not mediate the cue-consequence effect in aversion learning. 相似文献
20.
In three experiments using rats as subjects, we investigated the degree to which a conditioned flavor aversion transfers from one context to another. Experiment 1, using a one-trial conditioning procedure, found no effect of a change of context on a conditioned aversion. Experiment 2 employed a multitrial procedure and demonstrated that a conditioned aversion was extinguished more rapidly after a change of context. Experiment 3 showed that context change decreased the effectiveness with which a conditioned flavor could block acquisition of an aversion by a second flavor. It is argued that these data cannot be explained in associative terms, and that they constitute evidence of conditionality in a simple aversive conditioning procedure. 相似文献