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1.
Matthew R. Tinsley William Timberlake Matthew Sitomer David R. Widman 《Learning & behavior》2002,30(3):217-227
Like other accounts of conditioned inhibition, behavior systems predicts (and Experiment 1 shows) that during summation and retardation tests, presentation of a negative conditioned stimulus (a CS−) created by discriminative Pavlovian food conditioning will interfere with a focal search response, such as nosing in the feeder. Unlike most other views, behavior systems predicts (and Experiment 2 shows) that the same CS− can potentiate a general search response, like attending to a moving artificial prey stimulus. Contacting the prey stimulus in extinction increased over baseline when a CS- but not a CS Novel preceded it. Experiment 3 showed this effect was not due to unconditioned qualities of the CS−. It appears that the effects of a discriminative CS-depend on the interaction of the training contingency with search modes related to the unconditioned stimulus (US), their perceptual-motor repertoires and environmental support, and the choice of response measure. 相似文献
2.
Dwyer DM 《Learning & behavior》2008,36(2):149-158
The microstructure of licking responses was analyzed to investigate the interaction between unconditioned responses to maltodextrin and the responses to flavor cues previously associated with maltodextrin. Experiment 1 demonstrated that although the consumption of maltodextrin peaked at intermediate concentrations, the mean lick cluster size showed a positive, monotonic increase with concentration. In Experiment 2, a (conditioned stimulus) CS+ flavor was paired with 16% maltodextrin, whereas a CS- flavor was paired with 2% maltodextrin. During test, consumption of the CS+ was higher than that of the CS- when the flavors were combined with 2% maltodextrin, but not when combined with 16% maltodextrin. In contrast, cluster size was larger with the CS+ than with the CS-, regardless of the concentration of maltodextrin present on test. Previous analyses of licking microstructure indicate that cluster size reflects the palatability of the ingested solution. Thus, the present results indicate that flavor conditioning can change the palatability of the cue flavors. Adding the CS+ flavor to maltodextrin produced results analogous to increasing the concentration of maltodextrin (in terms of both consumption and licking microstructure measures), which is consistent with the idea that after conditioning, responses to the CS+ flavor and to the unconditioned stimulus are mediated via the same representation. 相似文献
3.
Rats were used in a lick suppression preparation to assess the contribution of conditioned-stimulus (CS)–context and context–unconditioned-stimulus
(US) associations to experimental extinction. Experiment 1 investigated whether strengthening the CS–acquisition context association enhances extinction by determining whether stronger
extinction is observed when CS-alone trials (i.e., extinction treatment) are administered in the acquisition context (AAC
renewal), relative to a context that is neutral with respect to the US (ABC renewal). Less recovery of responding to the CS
was observed in the former than in the latter case, extending the finding that AAC renewal is weaker than ABC renewal to our
lick suppression preparation. Experiment 2 assessed the contribution of the acquisition context–US association to extinction of a CS by examining the effect of postextinction
exposure to the acquisition context on responding to the extinguished CS. This manipulation enhanced responding to the extinguished
CS in AAC, but not ABC, renewal. Experiment 3 addressed the contribution of the CS–acquisition context association by examining the potential of a neutral stimulus, presented
in compound with the target CS during extinction treatment, to overshadow the CS–acquisition context association. This manipulation
enhanced responding to the extinguished CS in AAC, but not ABC, renewal. The results stress the important role of contextual
association in extinction and renewal. 相似文献
4.
In three experiments, the learning of flavor preferences due to pairing with calories was examined. In Experiment 1, the relative hedonic values of four isocaloric solutions and saccharin were assessed by offering these substances simultaneously to naive rats. The caloric solutions were then used to condition a flavor preference in separate groups of rats. Although the solutions were reliably different in unconditioned hedonic value, the conditioned flavor preferences were identical. In Experiment 2, we compared solutions of sucrose and saccharin that were equal in unconditioned hedonic value. Only the sucrose conditioned a preference. Finally, in Experiment 3, preferences were found to be sensitive to the number of calories available during conditioning. These results are discussed in terms of a peripheral cholecystokinin (CCK) reflex and the integration of that information along with taste information at the area postrema (AP) and surrounding nuclei. It is proposed that CCK acts centrally to adjust the incentive motivation or hedonic value of flavors. 相似文献
5.
Two experiments used rats in a conditioned lick suppression preparation to investigate how the conditioned stimulus (CS)-duration
and partial-reinforcement effects (i.e., weakened responding due to conditioning with a CS of longer duration and presenting
nonreinforced CSs intermingled with CS—unconditioned stimulus [US] pairings, respectively) interact with overshadowing. Experiment
1 found that when overshadowing treatment was combined with either extended CS duration or partial reinforcement, the response
deficit was weaker than when either of these three treatments was administered alone. In Experiment 2, the generality of the
findings in Experiment 1 was investigated by replicating it with various US—US intervals. This time counteraction was observed
only when both the absolute duration of total CS exposure and the US—US interval were short. The results support neither the
view that the ratio between the total CS exposure and total time in the context determines the CS-duration and the partial-reinforcement
effects nor the view that these two effects arise from a loss of effectiveness of the excitatory CS—US association during
CS-alone exposures in partial reinforcement or early periods of CS exposure with long CSs. 相似文献
6.
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
7.
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
8.
Separate groups of water-deprived rats had four trials with 15-min access to 0.0073 M saccharin, 0.3 M alanine, 0.3 M glucose,
0.1 M maltose, 0.3 M fructose, 0.06 M sucrose, or 0.03 M Polycose. Trials 1–3 were followed by injections of either 0.15 M
LiCl (1.33 ml/100 g b.w., i.p.) or saline; Trial 4 (Test) was CS only. Extinction included either 48-h access to water alone
or to the appropriate CS, both followed by a 24-h, two-bottle choice of CS and water. This 3-day cycle was repeated five to
six times. All rats acquired comparable conditioned taste aversions (CTAs), but extinction rates varied with the test and
the taste CS. No CTA extinguished during the two-bottle choices following 2 water days. During one-bottle CS exposure, all
CTAs extinguished, but the aversion continued longer in the probe two-bottle tests. Intake of glucose moieties recovered rapidly,
often in two cycles; the other CSs took four to six cycles. Thus, CTA extinction varies with the nature of the taste CS. 相似文献
9.
Two lick suppression experiments with rats were conducted in order to determine the nature of the temporal information that is encoded as a result of Pavlovian conditioned inhibition training (conditioned stimulus {CS} A→unconditioned stimulus {US}/AX→noUS). After inhibition training, the conditioned inhibitor (X) was paired with the US in order to measure inhibition, as assessed through retarded behavioral control by CS X. Three temporal relationships were manipulated: the A-US interval, the X-A interval of inhibition training, and the X-US interval of the retardation test pairings. Retardation was greatest when the X-US temporal relationship matched the time at which the US was expected (but not delivered) on the X-A inhibition training trials. Thus, the present experiments provide evidence with retardation tests that, during conditioned inhibition training, subjects encode the temporal location of the omitted US relative to the inhibitory CS. These findings complement those of previous studies using summation tests of conditioned inhibition (Barnet & Miller, 1996; Denniston, Blaisdell, á Miller, 1998; Denniston, Cole, & Miller, 1998). 相似文献
10.
Three experiments demonstrated that, following the extinction of an established conditioned stimulus (CS; e.g., tone), the
pairing of an orthogonal stimulus from another modality (e.g., light) with the unconditioned stimulus (US) results in strong
recovery of responding to the extinguished CS. This recovery occurred to about an equal degree regardless of whether or not
initial training contained unambiguous stimulus—reinforcer relationships—that is, consistent CS—US pairings—or some degree
of ambiguity, including intramodal discrimination training, partial reinforcement, or even cross-modal discrimination training
(tone vs. light). Experiments 1 and 2 demonstrated that this recovery of responding was largely specific to the extinguished
CS, but moderate generalization to other stimuli from the same modality did appear. The results are discussed with reference
to alternative mechanisms applicable to learning-dependent generalization between otherwise distinct CSs. These models assume
that such generalization is mediated by either a shared response, shared reinforcer, shared context, or shared hidden units
within a layered neural network. A specific layered network is proposed to explain the present results as well as other types
of savings seen previously in conditioning of the rabbit nictitating membrane response. 相似文献
11.
Latent inhibition, which refers to attenuated responding to a conditioned stimulus (CS) after CS-unconditioned stimulus (CS-US) pairings as a result of CS-alone presentations prior to the pairings, is often attenuated if preexposure and conditioning occur in different contexts (i.e., it is context specific). Here we report two conditioned lick suppression experiments, using rat subjects, that examined whether manipulations known to attenuate the context specificity of extinction could also eliminate the context specificity of latent inhibition. Context specificity of latent inhibition was eliminated when the CS was preexposed in multiple contexts (Experiment 1) and when the CS was massively pre-exposed in the training context alone (Experiment 2). These results and their practical implications are discussed in the framework of contemporary theories of latent inhibition. 相似文献
12.
The present study investigated the decrement in nutrient-based conditioned flavor preference found in hungry rats exposed
to a flavor following simultaneous flavor–sucrose conditioning while thirsty. Although a significant decrease in preference
was found in the experimental group in each experiment, there was no evidence of either spontaneous recovery (Experiment 1) or reinstatement (Experiment 2). In addition, posttraining flavor exposure weakened the original flavor–sucrose association (Experiment 3). These results suggested that the flavor–US association might have been impaired after posttraining flavor exposure. Two
further experiments assessed whether the flavor acquired the properties of a net inhibitor, using the retardation and summation
tests for conditioned inhibition. Experiment 4 revealed that the flavor suffered retardation when retraining was conducted after the exposure phase. In Experiment 5, the target flavor decreased the preference shown for a different flavor previously paired simultaneously with sucrose when
both were presented forming an unreinforced compound in the summation tests. None of these effects was found in a control
group, which had received serial flavor → nutrient presentations during training. Together, these results suggest that a flavor
simultaneously paired with sucrose acquires the properties of a net inhibitor when it is subsequently presented outside the
compound to hungry animals. 相似文献
13.
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
14.
Rats tend to prefer flavors previously consumed under low deprivation to flavors previously consumed under high deprivation (Capaldi & Myers, 1982). We attempted to distinguish among possible associative explanations by determining whether this conditioning phenomenon was based upon conditioned preferences, conditioned aversions, or both. We compared preference for flavors presented exclusively under either high or low deprivation with preference for a neutral flavor. In Experiments 1A and 1B the neutral flavor was one that had been randomly paired with both high and low deprivation, whereas in Experiments 2 and 3 the neutral flavors had not been associated with either high or low deprivation. Our results strongly suggest that this conditioning phenomenon is based upon an actual increase in preference for the flavor consumed under low deprivation rather than on any form of aversion conditioning. 相似文献
15.
Joint presentations of a conditioned stimulus (CS) and an unconditioned stimulus (US) strengthen the contingency between them, whereas presentations of one stimulus without the other degrade this contingency. For example, the CS can be presented without the US either before conditioning (CS–no US and then CS–US; latent inhibition) or after conditioning (CS–US and then CS–no US; extinction). In vertebrate subjects and several invertebrate species, a time lapse usually results in a return of the conditioned response, or spontaneous recovery. However, in land mollusks, spontaneous recovery from extinction has only recently been reported, and response recovery after latent inhibition has not been reported. In two experiments, using conditioned aversion to a food odor as a measure of learning and memory retention, we observed contingency degradation via latent inhibition (Experiment 1) and extinction (Experiment 2) in the common garden slug, Lehmannia valentiana. In both situations, the contingency degradation procedure successfully attenuated conditioned responding, and delaying testing by several days resulted in recovery of the conditioned response. This suggests that the CS–US association survived the degradation manipulation and was retained over an interval of several days. 相似文献
16.
In the present experiments, we examined the role of within-compound associations in the interaction of the overshadowing procedure
with conditioned stimulus (CS) duration, using a conditioned suppression procedure with rats. In Experiment 1, we found that,
with elemental reinforced training, conditioned suppression to the target stimulus decreased as CS duration increased (i.e.,
the CS duration effect), whereas, with compound reinforced training (i.e., the overshadowing procedure), conditioned suppression to the target stimulus
increased as CS duration increased. In subsequent experiments, we replicated these findings with sensory preconditioning and
demonstrated that extinction of the overshadowing stimulus results in retrospective revaluation with short CSs and in mediated
extinction with long CSs. These results highlight the role of the duration of the stimulus in behavioral control. Moreover,
these results illuminate one cause (the CS duration) of whether retrospective revaluation or mediated extinction will be observed. 相似文献
17.
In four conditioned suppression experiments with rats (Rattus norvegicus), backward pairings of a shock unconditioned stimulus (US) and a tone conditioned stimulus (CS) eliminated an already established conditioned response (CR), but there was recovery of the CR if the shock was later withheld. In Experiment 1, there was recovery after backward pairings, regardless of whether the period after the US was normally shock free or not. In Experiment 2, the occurrence of recovery depended on the CS’s being presented closely after the US in response elimination. Levels of recovery were positively correlated with the resistance of the response to elimination during backward pairings (Experiments 3 and 4). Taken together, these data support the notion that recovery after backward pairings is a form of renewal (see, e.g., Bouton, 1991) and is not due toprotection from extinction. 相似文献
18.
Three experiments with rat subjects sought to enhance one-trial excitatory simultaneous and backward fear conditioning by using a two-element compound conditioned stimulus (CS) instead of only a single element. During conditioning, experimental groups received a 4-sec CS either coextensively with a 1-mA grid-shock unconditioned stimulus (US) or immediately after US termination. In subsequent tests, CSs evoked more lick suppression and freezing in these groups than in various controls. Compound CSs evoked more lick suppression and freezing than did CS elements, but did so equally for experimental and control groups. Therefore, the use of compounds did not enhance conditioning. Unexpectedly, an explicitly unpaired control in which CS followed US termination by 3 min tended to show more CS-evoked suppression and freezing than did a control in which CS preceded US onset by 3 min. This result raises the possibility that associations between the CS and the training context might engender responding to backward-paired CSs. 相似文献
19.
In three experiments, rats received pairings of flavor conditioned stimuli with polycose unconditioned stimuli, in either
a simultaneous or a sequential relation. Both temporal relations produced excellent conditioned increases in consumption of
the flavors. Separate presentation of the flavors resulted in extinction in both cases. However, restoring the pairing of
the flavor with polycose resulted in reconditioning only with the sequential, not with the simultaneous, relation. 相似文献
20.
Elizabeth D. Capaldi David E. Myers David H. Campbell Joan Denise Sheffer 《Learning & behavior》1983,11(1):107-115
In five experiments, rats’ preference for a flavor was greater if the flavor had previously been consumed under low rather than high deprivation. This preference was conditioned in as few as three flavor-deprivation pairings (Experiment 1), and persisted through 28 test days, half under each deprivation level (Experiment 2). Rats never preferred the flavor associated with high deprivation even when calories were increased by giving 40 ml of 8% sucrose or when caloric density was increased to the equivalent of 20% sucrose. The preference for the low-deprivation flavor was greater when saccharin solutions were used rather than sucrose solutions, but the preference did emerge when sucrose solutions were used as testing proceeded and when a lower concentration of sucrose was used. We suggest that these preferences may be a result of flavor-taste associations rather than associations between flavors and postingestive consequences, and that the taste of the solutions under low deprivation is preferred to the taste under high deprivation. 相似文献