Abstract
Attempts to condition aversions to nonpreferred flavors have not been as consistently successful as when preferred flavors were used. To find if the problem is one of method of measurement or if it is a general characteristic in the conditioning of aversions, the present experiment used several measurement procedures to compare aversions formed by rats to one preferred and one nonpreferred flavor. On all measures, whether relative (decreases in intake) or absolute (final amount consumed), aversions for the preferred flavor were greater than for the nonpreferred flavor.
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This work was supported in part by a grant from the Long Beach California State College Foundation.
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Green, K.F., Churchill, P.A. An effect of flavors on strength of conditioned aversions. Psychon Sci 21, 19–20 (1970). https://doi.org/10.3758/BF03332414
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DOI: https://doi.org/10.3758/BF03332414