Effects of CS amount on conditioned taste aversion at different CS-US intervals

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Effects of CS amount on conditioned taste aversion at different CS-US intervals

Previous studies on the effect of CS amount/duration on the conditioning of taste aversion have reported that animals having greater contact with the CS acquire greater aversion. These findings appear to contradict studies of es preexposure, which show that greater contact with the CS results in less aversion. In the present research, the effect of CS amount was shown to depend on the CS-US int...

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A Behavior Systems View of Conditioned States during Long and Short CS-US Intervals

In the behavior systems view, a long CS–US interval should differentially condition a general search mode and related behavior, while a short CS–US interval should differentially condition a focal search mode and related behavior. Two experiments paired a long or a short CS with food, and then, during an extinction test, compounded the CS with an unconditioned probe-stimulus of a rolling ball-b...

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Conditioned inhibition of fear resulting from negative CS-US contingencies.

Two experiments are reported which indicate that negative contingencies between CSs and shock set up conditioned inhibitors. In Experiment 1, this inhibition was measured by retardation in the subsequent acquisition of a CER to the CS. Stimuli with greater negative CS-US contingencies were more retarded in CER acquisition; various control procedures were employed. In Experiment 2, inhibition wa...

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Magnetic field conditioned taste aversion in rats.

Conditioned taste aversion is a common classic conditioning procedure used to identify noxious stimuli. When a rat is given a taste solution, the conditioned stimulus (CS), followed by an unpleasant experience, the unconditioned stimulus (US), the rat will avoid consumption of the CS in future presentations. These experiments use the taste aversion procedure to examine the effect of exposure to...

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ژورنال

عنوان ژورنال: Animal Learning & Behavior

سال: 1978

ISSN: 0090-4996,1532-5830

DOI: 10.3758/bf03209610