Consumption of sucrose and saccharine by hungry and satiated rats.

Smith, Moncrieff H.; Duffy, Michael

doi:10.1037/h0041824

Cited by 54 publications

(28 citation statements)

References 6 publications

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“…sistent with previous studies involving sugars and saccharin (Gilbert & Sherman, 1970;Smith & Duffy, 1957). Figure I shows that both groups had strong and persistent preferences for the flavor paired with starch after training.…”

Section: Condition During Trainingsupporting

confidence: 70%

Flavor preferences conditioned with starch in rats

Ramírez

1994

Animal Learning & Behavior

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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. 181Pairing a flavor with a nutrient increases subsequent preference for the flavor

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Section: Condition During Trainingsupporting

confidence: 70%

Flavor preferences conditioned with starch in rats

Ramírez

1994

Animal Learning & Behavior

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“…This fact may account for the discrepancy between the findings of Miller, Murray, & Roberts (1955) and those of Hausmann (1933) and Smith & Duffy (1957). If Miller et al measured the effects of saccharin consumption over very short periods, whereas Hausmann and Smith and Duffy measured this effect over long periods, their different findings would be expected.…”

Section: Methodscontrasting

confidence: 51%

“…The bearing this phenomenon has on theories of reinforcement is such that a general verification and extention seems worthwhile, especially since these findings are at odds with those reported by Hausmann (1933) and by Smith & Duffy (1957). These investigators found that saccharin did not significantly decrease the amount of food ingested.…”

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confidence: 56%

Effects of ingesting nonnutritive sweet substances on subsequent sucrose consumption

Jones

1970

Psychon Sci

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“…As long ago as 1944, Soulairac showed that hunger induced by insulin increased consumption of 10% solutions of maltose, sucrose, and glucose in direct proportion to their sweetness (see Soulairac, 1944). Since then, many studies have shown that hunger increases consumption of both sugar and saccharin in rats (e.g., Collier & Bolles, 1968;Smith & Duffy, 1957). However, these studies measured the effects of deprivation on current consumption, not the effects of deprivation on learning.…”

Section: Discussionmentioning

confidence: 98%

Food deprivation and conditioned flavor preferences based on sweetened and unsweetened foods

Capaldi

Sheffer

Owens

1991

Animal Learning & Behavior

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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 offood used to deliver the flavors (l-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.The reward value of food should increase with increasing food deprivation, according to many theorists. Bolles (1972), for example, suggested that deprivation is one way to increase the reward value of a goal. Food deprivation, accordingly, should enhance the reward value of food.We were interested here in whether or not deprivation enhances the reinforcing effect of food. That is, we were interested in whether or not deprivation enhances the learning produced by food. To answer this question, two different flavors were associated with the same food under two different deprivation levels. Subsequently, preference between the flavors was measured under common deprivation levels. Revusky (1967) reported the first study measuring the effects of deprivation on conditioning (learning) of food preferences. He gave rats grape juice or milk before or after a meal (thus, high deprivation was before feeding, low deprivation following feeding). Later, rats' preference for the flavor given before feeding (under high deprivation) was increased relative to the flavor given after feeding (under low deprivation).When flavors are given before and after feeding, factors other than level of food deprivation can affect conditioned preferences. The flavor given before feeding can be associated with the subsequent large feeding; the flavor given after feeding can be associated with effects of having just completed a meal. In a series of experiments, Capaldi and Myers (1982) and Capaldi, Myers, Campbell, and Sheffer (1983) gave flavors either separately from feeding or before and after feeding. In these studies, This research was supported in pan by Grant MH 39453 to the first author from the National Institute of Mental Health. Requests for reprints should be sent to Elizabeth D. Capaldi, Department of Psychology, University of Florida, Gainesville, FL 32611-2065. saccharin or sucrose solutions were used to deliver the flavors. Rats preferred the flavor received under low deprivation to that received under high deprivation when flavors were given separately from feeding. When flavors were given immediately preceding and following a meal, rats preferred the flavor given under high deprivation (before feeding). Capaldi and Myers (1982) suggested that there might be som...

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Consumption of sucrose and saccharine by hungry and satiated rats.

Cited by 54 publications

References 6 publications

Flavor preferences conditioned with starch in rats

Flavor preferences conditioned with starch in rats

Effects of ingesting nonnutritive sweet substances on subsequent sucrose consumption

Food deprivation and conditioned flavor preferences based on sweetened and unsweetened foods

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