Effects of pre-exposure concentration in neophobia and taste aversion learning

Rats received access to high or low saccharin concentrations or to distilled water or 2% saline prior to testing for conditioned taste aversion or neophobia. Pre-exposure to high saccharin concentration attenuated neophobia and taste aversion to high and low concentrations. Pre-exposure to the low concentration attenuated neophobia to both concentrations but attenuated taste aversion only to the low concentration. Saline and distilled water pre-exposure did not attenuate neophobia or taste aversion to either concentration.

Name thesis:degree_name

Master of Science

Level thesis:degree_level

masters

Discipline thesis:degree_discipline

Psychology

Department dc:contributor.department

Psychology

Grantor dc:publisher

Virginia Polytechnic Institute and State University

Year dc:date.issued

1982

Author dc:creator

• Gilley, David William

Statement dc:rights

• In Copyright

Licence dc:rights.uri

• http://rightsstatements.org/vocab/InC/1.0/

Language dc:language.iso

en_US

Handle dc:identifier.uri

http://hdl.handle.net/10919/87116

OAI identifier oai:identifier

oai:vtechworks.lib.vt.edu:10919/87116