The effects of taste extinction on ingestional potentiation in weanling rats

Davis, Stephen F.; Best, Michael R.; Grover, Cathy A.; Bailey, Scott; Freeman, Bobby L.; Mayleben, Mechelle A.

doi:10.3758/bf03205326

Cited by 8 publications

(7 citation statements)

References 17 publications

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“…However, in addition to groups of rats that dranksaccharin during conditioning, there were also groups that drank a compound solution consisting of saccharin and denatonium saccharide. These tastes were used because previous work indicates that saccharin reliably overshadows denatonium aversions (Davis, Best, & Grover, 1988) and that aversions between these two tastes do not readily generalize to one another or punish the animals' drinking of either (Davis et al, 1990). Denatonium tests were then administered either 1 day or 21 days after conditioning.…”

Section: Methodsmentioning

confidence: 99%

Variations in the retention of taste aversions: Evidence for retrieval competition

Batsell

Best

1992

Animal Learning & Behavior

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In six experiments, we examined taste and compound tasteltaste aversions at different retention intervals. In Experiment 1, saccharin aversions were significantly weaker 1 day after conditioning than 21 days after conditioning. This effect was detennined not to be caused by the aftereffeets of illness or differential hydration. With the use of a saccharinldenatonium compound, Experiment 2 demonstrated overshadowing of a denatonium aversion at 21-and Lday retention intervals, Experiment 4 showed a potentiated saccharin aversion only at the 21-day retention interval, and both Experiments 2 and 4 revealed that the aversion ofthe taste-only controls was stronger at the later retention interval. Experiments 3 and 5 demonstrated that the differences at the two retention intervals were not caused by unconditioned changes in taste preference. Finally, Experiment 6 showed that extinction of the conditioning environment prior to testing results in strenger saccharin aversions than occur in nonextinguished controls. Collectively, these experiments suggest that testing within a 24-h period after conditioning will result in significantly weaker taste aversions. Also, these results support a retrieval-competition explanation that may account for the weakened aversions at the I-day testing interval of both groups conditioned to single elements and those conditioned to compounds. Conditioned taste aversions are noted for their strength and can often be reliably established with one pairing of a flavor with toxicosis. Paradoxically, however, ifflavor aversions are tested within 24 h of conditioning, they can appear weaker than if they are tested several days after conditioning. Biedennan, Milgram, Heighington, Stockman, and O'Neill (1974) observed weaker saccharin aversions I day after conditioning than were observed either 2 or 14 days after conditioning. Similarly, Batsell and M. R. Best (1990) noted weaker saccharin aversions I day after conditioning than occurred 3, 5, or 10 days after conditioning. Of particular interest in the latter experiment was the nonmonotonic retention function of aversive conditioning. Animals tested I day after conditioning drank approximately 16 ml of saccharin, whereas those tested at the 3-, 5-, and lü-day intervals drank between 8 and 10 ml. This indicates that aversions to saccharin were not becoming stronger with time; rather, they were somehow obscured at the l-day testing interval. The fmding that flavor-aversion conditioning appears stronger at longer rather than shorter retention intervals is also relevant to demonstrations of flavor overshadowing.

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Section: Methodsmentioning

confidence: 99%

Variations in the retention of taste aversions: Evidence for retrieval competition

Batsell

Best

1992

Animal Learning & Behavior

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“…However, Schweitzer and Green (1982) reported an opposite result in a similar preparation, as did Marlin (1982, Experiments 1 and 2) in a study of contextual extinction (see also Balaz, Capra, Hartl, & Miller, 1981;Grahame, Hallam, Geier, & Miller, 1990). The opposite results were also found in appetitive conditioning with rats (Holland & Ross, 1981), in keypeck conditioning with pigeons (Rescorla, 1983), in keylightcontext compound conditioning with pigeons (Rescorla, 1984), in nictitating membrane conditioning with rabbits (Gibbs, Kehoe, & Gormezano, 1991), in taste aversion with rats (Davis, Best, & Grover, 1988;Davis, Best, Grover, Bailey, Freeman, & Mayleben, 1990;Durlach & Rescorla, 1980;Rescorla & Cunningham, 1978), in taste-odor compound conditioning with rats (Miller, McCoy, Kelly, & Bardo, 1986), in taste-context compound conditioning with rats (Best, Batson, Meachum, Brown, & Ringer, 1985), and in taste-color compound conditioning with pigeons (Thiele & Frieman, 1994).…”

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confidence: 87%

“…Rescorla and Durlach (1981) demonstrated that repeated presentation of a stimulus compound promoted within-compound learning. Among the taste or taste-odor aversion studies described above, Kalat and Rozin (1972), Lett (1984), and Revusky et al (1977) poisoned the compound once, but Best et al (1985), Davis et al (1990), Miller et al (1986), and Speers et al (1980) poisoned the compound more than once. The direction of the results of the former three accorded with the retrospective view but that of the latter four did not.…”

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Failure of Retrospective Inference in Rats' Taste Aversion

Nakajima

Kawai

1997

Jpn Psychol Res

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Three experiments explored the possibility of retrospective inference in the rat. Experiment 1 revealed that poisoning of an element of a taste compound after single compound poisoning enhanced aversion to the other element, and that presentation of an element without poison after the compound poisoning reduced aversion to the other element. These results were opposite to those predicted by retrospective inference. Experiment 2 eliminated some confounding variables and examined the effect of element poisoning after compound poisoning. The result again was opposite to what the retrospective view predicts. The results, however, accorded with the idea that within-compound learning was established during compound presentation, and subsequent poisoning or nonpoisoning of one element affected response to the other element via the within-compound learning. In Experiment 3, the possibility of withincompound learning was reduced by using sequential presentation of tastes, but there was no indication of retrospective inference even under this condition.

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“…In rats, it has been found that taste potentiates the aversive reaction to an odor (e.g., Droungas & LoLordo, 1991;Durlach & Rescorla, 1980;Kiefer, Rusiniak, & Garcia, 1982;Lett, 1984;Miller, McCoy, Kelly, & Bardo, 1986;Palmerino, Rusiniak, & Garcia, 1980;Rusiniak, Hankins, Garcia, & Brett, 1979;Westbrook, Homewood, Horn, & Clarke, 1983), to visual properties of conditioned stimuli (Galef & Osborne, 1978), to auditory properties of conditioned stimuli (Ellins, Cramer, & Whitmore, 1985;Ellins & von Kluge, 1987), to the conditioning environment (Best, Batson, Meachum, Brown, & Ringer, 1985;Best & Meachum, 1986;Miller et al, 1986), and to a second taste (Davis, Best, & Grover, 1988;Davis et al, 1990;Kucharski & Spear, 1985). In birds, it has been found that taste potentiates the aversive reaction to colored water (Franchina, Wright, Smith, Penn, & Soeken, 1993;Jackson & Fritsche, 1989;Lett, 1980Lett, , 1984 and to colored food (Brett, Hankins, & Garcia, 1976;Martin & Lett, 1985).…”

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confidence: 98%

“…In the taste-potentiated odor-aversion paradigm, several authors have found that postconditioning extinction of the taste aversion attenuated associated odor aversions (Durlach & Rescorla, 1980;Miller et al, 1986;Westbrook et al, 1983). Likewise, several authors have found that when one taste is used to potentiate the aversive reactions to a second taste, postconditioning extinction of one taste aversion attenuates the potentiated aversion to the second taste (Davis et al, 1988;Davis et al, 1990;Kucharski & Spear, 1985). And in a paradigm in which a taste was used to potentiate environmental aversions, it has been found that postconditioning extinction of the taste aversion attenuated potentiated environmental aversions (Best et al, 1985).…”

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Taste-potentiated color aversions in pigeons: Examination of CS preexposure and subsequent effects on postconditioning extinction of the taste aversion

Thiele

Frieman

1994

Animal Learning & Behavior

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In the present study, we investigated the mechanisms of potentiation using pigeons as subjects. Half the groups were given unreinforced preexposures to the CS on 2 consecutive days before aversion training. After training, the taste aversion was extinguished in some of the groups conditioned with a colored, tasty compound. Postconditioning extinction of the taste aversion was found to attenuate potentiated color aversions. This was the case for the subjects that both were and were not preexposed to the CS. These results lend support to the summation theory of potentiation (Durlach & Rescorla, 1980) and weaken the claim that CS preexposures are necessary for obtaining such support. Alternative accounts of the data are discussed.In the taste-aversion learning paradigm, when a less salient conditioned stimulus (CS) is paired with a more salient CS and this compound is followed by illness training, the typical finding is that the less salient CS evokes stronger aversive reactions (i.e., avoidance) than would have occurred if that CS alone had been followed by illness. This phenomenon is called potentiation, and it has been observed in a variety of situations.In rats, it has been found that taste potentiates the aversive reaction to an odor (e

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The effects of taste extinction on ingestional potentiation in weanling rats

Cited by 8 publications

References 17 publications

Variations in the retention of taste aversions: Evidence for retrieval competition

Variations in the retention of taste aversions: Evidence for retrieval competition

Failure of Retrospective Inference in Rats' Taste Aversion

Taste-potentiated color aversions in pigeons: Examination of CS preexposure and subsequent effects on postconditioning extinction of the taste aversion

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