Summary
A positive motor conditioned reflex was elaborated in 3 dogs. Pieces of meat weighing 1.5–1 g given from one plate served as a conditioned stimulus, meat from another plate served as a reinforcement. In the given conditions differentiation of the size of meat pieces proved significant. However, dogs were incapable of differentiating the same pieces of meat mixed with dough. This led to a conclusion that differentiation of meat pieces in the given conditions occurred only through the agency of distant receptors, and not of those in the oral cavity.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Literature Cited
I. Beritov and M. Akhmeteli, Transactions of the I. S. Beritashvili Institute of Physiology [in Russian], No. 3, p. 375. Tbilisi (1937).
E. G. Vatsuro, Zh. vyssh. nervn. deyat., 1, 70 (1959); ibid. E. G. Vatsuro, Zh. vyssh. nervn. deyat., 4, 660 (1961); ibid. E. G. Vatsuro, Zh. vyssh. nervn. deyat., 6, 1012 (1961); Abstracts of Proceedings of the 1st Congress of the Society of Psychologists [in Russian], No. 2, p. 8 (1959).
P. S. Kupalov, Zh. vyssh. nervn. deyat., 4, 457 (1952); ibid. P. S. Kupalov, Zh. vyssh. nervn. deyat., 2, 156 (1955).
A. I. Makarychev, The “Law of Strength” in the Theory of Higher Nervous Activity [in Russian], Moscow (1947).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Zakher, Y.Y. Differentiation of the intensity of food stimuli applied as conditioned stimuli to dogs. Bull Exp Biol Med 57, 527–530 (1964). https://doi.org/10.1007/BF00782309
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF00782309