Potentiation of latent inhibition.
Potentiation of latent inhibition.
复制标题
潜在抑制的增强。
DOI：
10.1037/0097-7403.34.3.352
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发表时间：
2008
期刊：
影响因子：
--
通讯作者：
G. Hall
中科院分区：
文献类型：
--
作者：
G. Rodríguez;G. Hall
在以气味作为条件刺激的训练之前，让大鼠接触气味（杏仁）或气味加味道的混合物（杏仁加盐水）。研究发现，对于食欲和厌恶过程，预暴露都会延迟条件作用（潜在的抑制作用），并且在预先暴露于化合物的大鼠中，延迟的程度更大（即，对气味的潜在抑制因味道的存在而增强）。相比之下，在调节过程中味道的存在本身就掩盖了对气味的了解。我们认为，与气味混合的显着味道的存在增强了联想学习的速率，导致气味的联想性迅速丧失。这种关联性的丧失将产生遮蔽和潜在抑制的增强，这是在预先暴露于化合物后观察到的。
Rats were given exposure either to an odor (almond) or a compound of odor plus taste (almond plus saline), prior to training in which the odor served as the conditioned stimulus. It was found, for both appetitive and aversive procedures, that conditioning was retarded by preexposure (a latent inhibition effect), and the extent of the retardation was greater in rats preexposed to the compound (i.e., latent inhibition to the odor was potentiated by the presence of the taste). In contrast, the presence of the taste during conditioning itself overshadowed learning about the odor. We argue that the presence of the salient taste in compound with the odor enhances the rate of associative learning, producing a rapid loss in the associability of the odor. This loss of associability will generate both overshadowing and the potentiation of latent inhibition that is observed after preexposure to the compound.