共查询到20条相似文献，搜索用时 531 毫秒
1.
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
2.
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
3.
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
4.
In four experiments, rats’ preferences for flavors consumed under high deprivation versus low deprivation were measured. In Experiment 1, rats preferred flavors received in unsweetened food under high deprivation to flavors received in unsweetened food under low deprivation. This preference did not vary with amount of food used to deliver the flavors (1-g vs. 16-g wet mash). Sweetening the food (0.10% saccharin) eliminated this preference when 16 g of mash was received, but not when 1 g of mash was received (Experiments 2 and 3). Sweetening the mash even more (0.15% saccharin) eliminated the preference when 1 g of mash was received, as well as when 20 g of mash was received. We suggested that the reinforcing value of sweetness is reduced by increasing deprivation level. 相似文献
5.
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
6.
On each day of training in Experiment 1, hungry rats were given one flavored saccharin solution followed by a differently flavored saccharin solution. The rats drank more of the first flavor during training, but preferred the second flavor in a subsequent choice test. In Experiment 2, the two flavored saccharin solutions were provided on alternate days, with one flavor being preceded by nothing and the other flavor by plain saccharin. The rats drank more of the flavor preceded by nothing during training, but preferred the other flavor in a subsequent choice test. These results suggest that a state of nonnutritive satiation can reinforce a flavor preference. 相似文献
7.
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
8.
Israel Ramirez 《Learning & behavior》1994,22(2):181-187
Rats were trained to associate artificial cherry or grape flavors with 1% starch suspensions. Conditioning was assessed by offering the rats a choice of the cherry versus grape flavors without starch. Conditioned preferences were moderately strong and persistent; 3 days of conditioning produced a preference that did not fully extinguish within 18 days. Food deprivation substantially increased intake of 1% starch suspension, However, the degree of preference conditioned was not influenced by the availability of food during the conditioning period; the rats that had been food deprived during training acquired as strong a preference as did those fed freely during training. The degree of preference obtained was similar in the rats given reinforcing and nonreinforcing fluids simultaneously or sequentially. Starch conditioned a slightly stronger preference than did the same concentration of glucose, even though these substances contain the same amount of calories. A statistically significant, but weak, preference was conditioned by 0.5%, but not by 0.25%, starch. It is proposed that the flavor of starch, independent of its calories, is reinforcing to rats. 相似文献
9.
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
10.
Alexander F. Luongo 《Learning & behavior》1976,4(3):225-230
In three experiments, rats were presented compound solutions consisting of a common element, saccharin, mixed with one of two different flavor elements, cinnamon and wintergreen. Rats in the experimental groups consistently received a toxicosis-inducing injection following one compound solution but not following the other compound solution. Rats in the control groups received toxicosis-inducing injections half the time following each of the compound solutions. After training in each experiment, there were tests for conditioning to the saccharin alone. The experimental groups drank significantly more than the control groups, indicating that the aversion to the partially reinforced saccharin in isolation was less when the different flavor cues were more highly correlated with reinforcement. In Experiment III, there was also a test for conditioning to the cinnamon or wintergreen flavor alone. The experimental group drank significantly less of the continuously reinforced flavor than the control group did of the partially reinforced flavor. These results are similar to those reported within more traditional conditioning paradigms. 相似文献
11.
Two experiments examined the effects of nonreinforced flavor exposure on the strength of a conditioned taste aversion. Rats were conditioned by pairing maple flavor with LiC1. Prior to or subsequent to this pairing, some animals received nonreinforced exposure to either maple or saccharin. In separate subjects, preference for maple was tested 1 or 21 days after the last training episode. In the first experiment, the nonreinforced stimulus exposure occurred before conditioning (latent inhibition, or LI, procedure); in the second experiment, the nonreinforced exposure occurred after conditioning (extinction, or EXT, training). In both experiments, nonreinforced exposure to maple or saccharin reduced the magnitude of a conditioned maple aversion when testing occurred soon after conditioning. When testing was delayed, however, the attenuation due to nonreinforced saccharin exposure dissipated, both with the LI procedure and with EXT. In contrast, the nonreinforced exposure to maple was found to attenuate conditioned reactions at both short and long retention intervals. The release from generalized LI and spontaneous recovery following generalized EXT training are discussed in terms of retrieval processing. The possibility that the same mechanism may underlie LI and EXT is considered. 相似文献
12.
Dominic M. Dwyer Hannah L. Pincham Thida Thein Justin A. Harris 《Learning & behavior》2009,37(4):305-310
Learned flavor preferences can be strikingly persistent in the face of behavioral extinction. Harris, Shand, Carroll, and
Westbrook (2004) suggested that this persistence may be due to flavor preference conditioning’s producing a long-lasting change
in the hedonic response to the conditioned stimulus (CS+) flavor. In the present study, the CS+ flavor was presented in simultaneous
compound with 16% sucrose, whereas the CS− flavor was presented with 2% sucrose. During subsequent two- and one-bottle tests,
the CS+ and CS− flavors were presented in 2% sucrose. Hedonic reactions during training and test were assessed using an analysis
of the microstructure of licking behavior. Conditioning resulted in greater consumption of the CS+ than of the CS− that did
not extinguish over repeated two- and one-bottle tests. The mean lick cluster size was higher for the CS+ than for the CS−
only on the first cycle of tests. Since lick cluster size can be used as an index of stimulus palatability, the present results
indicate that although the hedonic reaction to the CSs did change, this was not maintained across repeated tests. Thus, changes
in the hedonic response to the conditioned flavors cannot explain the resistance to the extinction of learned flavor preferences. 相似文献
13.
Delamater AR 《Learning & behavior》2011,39(3):259-270
Two experiments with thirsty rats explored the harmful effects of non-reinforced exposures to a flavor cue in the control
by sensory-specific flavor–sucrose associations in a conditioned flavor preference paradigm. Experiment 1 demonstrated that rats learned to prefer a flavor cue that was consistently paired with sucrose over one that was paired
with sucrose the same number of times but was also presented without sucrose on other occasions. However, rats for which sucrose
was devalued following the conditioning phase preferred the partially reinforced flavor cue over the consistently reinforced
flavor, suggesting that non-reinforcement weakened the ability of that flavor cue to evoke a specific representation of sucrose
during the preference test. Experiment 2 demonstrated comparable effects of non-reinforcement in a latent inhibition procedure, although relatively more non-reinforced
pre exposures to the flavor, in conjunction with fewer flavor–sucrose pairings, were required to see the effect. Together,
the results suggest, as is often found with more traditional learning paradigms, that non-reinforcement of a flavor cue has
deleterious effects on preference learning and/or performance. 相似文献
14.
In these experiments, we investigated the nature of potentiation in the conditioned flavor preference paradigm. Almond and banana extracts, which have strong odor components, were combined with salt and saccharin (liked tastes; Experiment 1) or quinine and citric acid (disliked tastes; Experiment 2) in a flavor preference procedure that mixed these solutions with a caloric reinforcer (polycose). The results showed that liked tastes potentiated preference conditioning to extracts (Experiment 1), whereas extracts potentiated preference conditioning to disliked tastes (Experiment 2). In both experiments, the presumably less liked stimulus (i.e., the extract in Experiment 1 and the disliked taste in Experiment 2) was the potentiated cue. 相似文献
15.
Rick A. Bevins Heather C. Jensen Todd S. Hinze Joyce Besheer 《Learning & behavior》1999,27(3):358-366
Rats (Rattus norvegicus) that received a taste cue (saccharin, saline, quinine, or sucrose) paired with a lithium chloride (LiCl) injection displayed
a robust decrease in consumption of that taste, relative to controls that had the taste unpaired with LiCl. Consumption of
the paired taste increased with each nonreinforced presentation (i.e., extinction). After asymptotic extinction, rats that
had had a 0.1% saccharin cue paired with LiCl consumed less of the saccharin solution than did controls. A similar data pattern
was observed with a 10% sucrose solution. These results are consistent with the view that some aspect of the excitatory CS-US
association remains after extinction. On the other hand, rats that had a bitter (0.005% or 0.001% quinine) or salty (1% or
0.5% saline) solution paired with LiCl drank similar amounts of the fluid as controls after asymptotic extinction treatment.
Together, these experiments suggest that a taste that is either sweet or preferred is required in order to demonstrate the
chronic decrease in fluid consumption after extinction treatment. The data suggest that the conditioning experience prevents
the later development of a preference for the sweet taste, rather than there being a retained aversion that suppresses fluid
consumption. 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.
When a caloric substance is followed by a flavored substance, preference for the flavor that followed the calories can increase because of a flavor-nutrient association. We showed here that this effect is opposed by a fullness effect: consuming the caloric substance itselfreduces-consuniption of the flavor that follows. Because consumption of this flavor was less than consumption of a flavor that was given alone, there was a reduced preference for the flavor that followed the calories—an effect opposing flavor-nutrient learning. The preference for the flavor that was given alone and consumed in greater amounts seems to be due to exposure per se and is not a result of contrast. When the amount of the flavor given alone was directly controlled so that it was one half the amount of the flavor that followed the calories, preference for the flavor following the calories was no higher than when consumption of the two flavors was equal. Thus, exposure can interfere with flavor-nutrient learning, but does not enhance it. 相似文献
18.
John D. Batson Michael R. Best Deborah L. Phillips Hemlata Patel Kevin R. Gilleland 《Learning & behavior》1986,14(3):241-248
Thirsty rats were trained to collect small water rewards from the end of each arm of an eight-arm radial maze. During these training trials and subsequent testing trials, the subjects were allowed to choose a maximum of eight arms. “Preference” for a target maze location was studied by noting when, in the sequence of eight choices, the target was selected. During testing, when one maze location was consistently devoid of water, rats decreased their preference for this arm over trials (Experiment 1). Similarly, rats that learned a saccharin-lithium association demonstrated lower preferences for a maze location that consistently held the conditioned saccharin solution. This was true for animals that received saccharin-lithium conditioning on the maze (Experiment 3A) and for animals conditioned to saccharin in a separate context (Experiment 3B). An increase in preference for a target maze location consistently containing a sweet chocolate milk solution was observed in animals that were water- and food-deprived (Experiment 2). These studies demonstrate that animals will modify their responses toward (preferences for) maze locations that predictably contain an altered reward. 相似文献
19.
Avoidance of a target flavor can be produced by providing rats with a highly nutritious solution of 20?% maltodextrin (20?%Malto) in some sessions and a 3?% maltodextrin (3?%Malto) solution containing the target flavor in intermixed sessions. Since 20?%Malto is both more nutritious and more palatable than 3?%Malto, flavor avoidance could arise because the flavor signals either a reduction in calories or reduced palatability, or both. Pilot testing established that rats strongly preferred 3?%Malto plus 0.1?% saccharin to both unflavored 3?%Malto and unflavored 20?%Malto. The two main experiments tested whether the palatability difference, which the pilot data had suggested was larger than the difference between 20?%Malto and 3?%Malto, could produce flavor avoidance. In both experiments, one group of rats were given 3?%Malto plus 0.1?% saccharin on some days, intermixed with other days on which this group was given 3?%Malto plus the target flavor, almond. Neither when trained and tested under conditions of food deprivation (Experiment 1) nor when trained and tested sated (Experiment 2) did palatability reduction produce almond avoidance. In contrast, calorie reduction produced almond avoidance under both conditions. These results suggest that flavor avoidance can be produced by intermixed training involving solutions that differ in nutritious value and palatability, but not when they differ only in palatability. 相似文献
20.
The present experiment examined the enhancement of saccharin consumption observed after a temporary shift to water. An 8-day adaptation period of continuous access to saccharin was used. It was found that the avidity of albino rats for saccharin, as measured by daily consumption, can be increased significantly both by periods of saccharin deprivation and by social living conditions. 相似文献