Abstract
Experiment I demonstrated that the strength of a rat’s aversion to saccharin is a direct function of the amount of saccharin it consumed prior to poisoning. Using Kalat and Rozin’s (1973) procedure, Experiment II showed that results consistent with a “learned-safety” theory of taste aversion appear to depend on whether rats drink most saccharin on their first or second exposure to the solution prior to poisoning. Experiment III demonstrated that when animals drank equal amounts of saccharin solution on each of two exposures prior to poisoning, evidence strongly confirming the “learned-safety” theory was obtained. These experiments together demonstrate the importance of amount of solution drunk in the determination of taste aversion.
Article PDF
Similar content being viewed by others
References
Bolles, R. C., Riley, A. L., & Laskowski, B. A further demonstration of the learned safety effect in food aversion learning. Bulletin of the Psychonomic Society, 1973, 1, 190–192.
Domjan, M., & Bowman, T. G. Learned safety and the CS-US delay gradient in taste-aversion learning. Learning and Motivation, 1974, 5, 409–423.
Dragoin, W. B. Conditioning and extinction of taste aversions with variations in intensity of the CS and US in two strains of rats. Psychonomic Science, 1971, 22, 303–305.
Kalat, J. W., & Rozin, P. “Learned-Safety” as a mechanism in long-delay taste-aversion learning in rats. Journal of Comparative and Physiological Psychology, 1973, 83, 198–207.
Revusky, S. H., & Bedarf, E. W. Association of illness with prior ingestion of novel foods. Science, 1967, 155, 219–220.
Revusky, S. H., & Garcia, J. Learned associations over long delays. In G. H. Bower and J. T. Spence (Eds.),The psychology of learning and motivation: Advances in research and theory Vol. 4. New York: Academic Press, 1970.
Smith, J. C., & Morris, D. D. The use of X-rays as the unconditioned stimulus in five-hundred-day-old-rats. Journal of Comparative and Physiological Psychology, 1963, 56, 746–747.
Smith, J. C., & Roll, D. L. Trace conditioning with X-rays as an aversive stimulus. Psychomic Science, 1967, 9, 11–12.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Bond, N., Di Giusto, E. Amount of solution drunk is a factor in the establishment of taste aversion. Animal Learning & Behavior 3, 81–84 (1975). https://doi.org/10.3758/BF03209104
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.3758/BF03209104