WITHIN-COMPOUND ASSOCIATIONS OF TASTE AND TEMPERATURE
WITHIN-COMPOUND ASSOCIATIONS OF TASTE AND TEMPERATURE
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DOI：
10.1016/0023-9690(85)90024-4
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发表时间：
1985-11-01
影响因子：
1.4
通讯作者：
HETH, CD
中科院分区：
文献类型：
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作者：
HETH, CD
在两个实验中，让大鼠在两种不同温度（暖或冷）下接触两种不同味道的溶液（蔗糖或氯化钠）。在实验1中，大鼠要么在室温下接受其中一种口味，然后注射LiCl，要么在其中一种温度下接受蒸馏水，然后注射LiCl。在喝了一种味道后中毒的老鼠可以在两种温度下的蒸馏水中选择，而在一定温度下喝了蒸馏水后中毒的老鼠可以在室温下的两种味道中选择。老鼠喝的含有先前与有毒线索配对的刺激的溶液较少，这表明味道和温度之间存在复合关联。实验2发现，当味觉-温度复合物在条件反射过程中与预暴露过程中相同时，味觉在味觉厌恶过程中会得到更好的条件反射。这一结果被解释为反对将化合物视为单一刺激的复合内学习观点的证据。
In two experiments, rats were given exposures to two solutions of different tastes (sucrose or sodium chloride) at two different temperatures (warm or cold). In Experiment 1, the rats were then given either one of the tastes at room temperature followed by LiCl injections, or distilled water at one of the temperatures followed by LiCl injections. Rats poisoned after drinking a taste were then given a choice between distilled water at the two temperatures, while those poisoned after drinking distilled water at a temperature were given a choice between the two flavors at room temperature. Rats drank less of the solution that contained the stimulus previously paired with the poisoned cue, demonstrating within-compound associations of tastes and temperatures. Experiment 2 found that tastes were better conditioned in a taste aversion procedure when the taste-temperature compound was the same during conditioning as during preexposure. This result is interpreted as evidence against a view of within-compound learning that treats the compound as a unitary stimulus.