Conditioned taste aversion is enhanced when the unconditioned stimulus is presented in a different context

Using a conditioned taste aversion procedure with rats as the subjects, two experiments examined the effect of presenting a conditioned stimulus (CS saccharin solution) in one context followed by an unconditioned stimulus (US LiCl) in a different context. Experiment 1 showed that animals which received the above-mentioned procedure (Group D) showed a more marked conditioned aversion to the CS than animals which were given both the CS and the US in the same context (Group S). Experiment 2 found that in both Group D and Group S, aversion to the CS increased when the subjects were exposed to the conditioned context after the conditioning. These findings supported the argument that the strength of the CS-US association acquired during conditioning is compared with that of the context-US to determine the magnitude of aversion revealed to the CS.     

Swimming-induced taste aversion and its prevention by a prior history of swimming

In two experiments, the evidence showed that 20 min of forced swimming by rats caused aversion to a taste solution consumed before swimming. When one of two taste solutions (sodium saccharin or sodium chloride, counterbalanced across rats) was paired with swimming and the other was not, the rats’ intakes of these two solutions showed less consumption of the former than the latter solution. Furthermore, a post-training two-bottle choice test clearly demonstrated long-lasting avoidance of the swimming-paired solution. These results imply that forced swimming acts as an unconditioned stimulus for establishing taste aversion. Preexposure to swimming opportunities before conditioning disrupts such conditioned taste aversion induced by forced swimming.     

Pavlovian conditioning with ethanol and lithium: effects on heart rate and taste aversion in rats

Rats received paired injections of either ethanol or saline as the conditioned stimulus and lithium chloride as the unconditioned stimulus (US) in a Pavlovian differential conditioning paradigm. Lithium chloride evoked a large deceleration in heart rate (80-100 beats per minute) as an unconditioned response. As a result of 10 conditioning trials, the substance paired with LiCl elicited a lower average heart rate than that elicited by the unpaired substance. Moreover, animals that received ethanol-LiCl injections subsequently were more averse to the taste of ethanol than animals receiving saline-LiCl pairings. However, there were no differences in ethanol's ability to serve as the US to induce an aversion to a novel flavor solution (i.e., the Avfail phenomenon was not observed). The overall pattern of results underscores the value of using multiple indexes of learning in drug-drug conditioning paradigms.     

Facilitation and Retardation of Flavour Aversion Conditioning Following prior Exposure to the CS

Two sets of experiments on flavour aversion conditioning in rats examined the effects of the following factors: the nature of the flavour serving as the conditioned stimulus (CS), which was either a compound of monsodium glutamate, sucrose and quinine, or an elemental flavour, either sucrose or dilute acid; the amount of the CS rats consumed on a single conditioning trial-4 ml or 1 ml; and whether rats had been pre-exposed to the CS before this conditioning trial. There were three main findings. First, conditioning to an elemental CS was unaffected by the amount consumed on the conditioning trial, but conditioning to 1 ml of the compound CS was poorer than to 4 ml. Second, pre-exposure produced a latent inhibition effect if the CS was an elemental flavour, or if rats were allowed to drink 4 ml of the compound solution on their conditioning trial. But, third, pre-exposure facilitated conditioning in rats given only 1 ml of the compound solution as their CS.     

Noradrenaline loss and the disruption of between-CS stimulus generalisation effects in aversion learning

In stimulus blocking the previous conditioning to one stimulus, A, followed by conditioning to the compound stimulus, AB, results in less conditioning to the other stimulus, B. Three experiments were performed to study the effect of the prior pairing of a stimulus A (noisy bottle) with lithium chloride followed by stimulus AB (saccharin plus noisy bottle) and lithium chloride pairings upon the strength of the aversion to the target stimuls B (saccharin) in NA-depleted and control rats. The results obtained were not in keeping with a "blocking" explanation since enhancement, rather than blocking, of the saccharin aversion was obtained, and confirm several recent demonstrations of the "anti-blocking" effect from investigations using the conditioned suppression procedure. DSP4 treatment attenuated the aversion-enhancement ("anti-blocking") effects in all three experiments. The possibility that DSP4-induced noradrenaline depletions may cause some disruption of between-CS associations leading to a lesser higher order conditioning or stimulus generalisation is discussed and the present findings do add further evidence to the conclusion that noradrenaline is intimately involved in attentional processes.     

Within-compound associations of taste and temperature

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.     

Distractor effect on the latent inhibition of conditioned flavor aversion in rats

Using a conditioned flavor aversion procedure with rats as subjects, the effect of the addition of a distractor stimulus on the magnitude of the latent inhibition effect was examined. Experiment 1 showed that latent inhibition to vinegar was attenuated by the addition of sucrose during preexposure. On the other hand, sucrose added during conditioning to vinegar did not attenuate latent inhibition. It was also found that the degree of latent inhibition to the vinegar-sucrose compound solution was less when vinegar alone was preexposed (i.e., when sucrose was added only during conditioning) than when the compound solution was preexposed (i.e., when sucrose was added both during preexposure and during conditioning). Experiment 2 gave similar results but with sucrose assigned as the target flavor and vinegar as the distractor. These findings are in full agreement with the generalization decrement account of latent inhibition.     

Analysis of the US-preexposure effect in flavor acceptance conditioning

In three experiments, rats received exposure to a sucrose solution followed by conditioning with a neutral flavor as the conditioned stimulus (CS) and sucrose as the unconditioned stimulus (US). In Experiments 1 and 2, some rats were given both the preexposure and the conditioning phases in a highly familiar context (the homecage), whereas other animals received both phases in a novel and distinctive context. In both cases the magnitude of the conditioning effect was reduced by preexposure to the US. Experiment 3 directly assessed the possible role of contextual cues by changing the context between the exposure phase and the conditioning phase but found no loss of the US-preexposure effect in these conditions. These results lend no support to the blocking-by-context account of the US-preexposure effect; alternative interpretations are considered.     

The US-preexposure effect in lithium-induced flavor-aversion conditioning is a consequence of blocking by injection cues

In 2 experiments, rats received flavor-aversion conditioning in which the unconditioned stimulus (US) was an orally consumed solution of lithium chloride (LiCl). The resulting aversion was not attenuated by giving preexposure to injections of LiCl, although such preexposure did attenuate aversions established using injected LiCl as the US (Experiment 1). This outcome suggests that blocking by injection-related cues is responsible for the US-preexposure effect observed in this situation. Experiment 2 confirmed this interpretation by showing that presenting such cues (by giving an injection of saline) at the time that the LiCl was drunk resulted in an attenuation of conditioning in animals preexposed to injections of LiCl. The US-preexposure effect obtained in these experiments can be explained solely in terms of blocking by injection cues, although other mechanisms may contribute to the effect seen in other flavor-aversion paradigms.     

Learned Irrelevance Is Not the Sum of Exposure to CS and US

In three experiments hungry rats received appetitive conditioning trials with a light that signalled the delivery of sucrose solution. In Experiment 1, prior exposure to uncorrelated presentations of the conditioned stimulus (CS) and unconditioned stimulus (US) retarded conditioning significantly more than did prior exposure to the CS alone. In Experiments 2 and 3, groups exposed to uncorrelated presentations of the CS and US within the same session conditioned significantly more slowly than groups given separate sessions of exposure to the CS followed by sessions of exposure to the US (or vice versa). Some part of the learned irrelevance effect depends on exposure to a zero correlation between the CS and US, perhaps because this promotes learning that the CS predicts no change in the probability of the US.     

Salivary conditioning with antennal gustatory unconditioned stimulus in an insect

Classical conditioning of olfactory conditioning stimulus (CS) with gustatory unconditioned stimulus (US) in insects has been used as a pertinent model for elucidation of neural mechanisms underlying learning and memory. However, a conditioning system in which stable intracellular recordings from brain neurons are feasibly obtained while monitoring the conditioning effect has remained to be established. Recently, we found classical conditioning of salivation in cockroaches Periplaneta americana, in which an odor was associated with sucrose solution applied to the mouth, and this conditioning could be monitored by activities of salivary neurons. Application of gustatory US to the mouth, however, leads to feeding movement accompanying a movement of the brain that prevents stable recordings from brain neurons. Here we investigated whether a gustatory stimulus presented to an antenna could serve as an effective US for producing salivary conditioning. Presentation of sucrose or sodium chloride solution to an antenna induced salivation and also increased activities of salivary neurons. A single pairing trial of an odor with antennal presentation of sucrose or sodium chloride solution produced conditioning of salivation or of activities of salivary neurons. Five pairing trials led to a conditioning effect that lasted for one day. Water or tactile stimulus presented to an antenna was not effective for producing conditioning. The results demonstrate that gustatory US presented to an antenna is as effective as that presented to the mouth for producing salivary conditioning. This conditioning system provides a useful model for studying the neural basis of learning at the level of singly identifiable neurons.     

Relationship between vomiting and taste aversion learning in the ferret: studies with ionizing radiation, lithium chloride, and amphetamine.

The relationship between emesis and taste aversion learning was studied in ferrets (Mustela putorius furo) following exposure to ionizing radiation (50-200 cGy) or injection of lithium chloride (1.5-3.0 mEq/kg, ip). When 10% sucrose or 0.1% saccharin was used as the conditioned stimulus, neither unconditioned stimulus produced a taste aversion, even when vomiting was produced by the stimulus (Experiments 1 and 2). When a canned cat food was used as the conditioned stimulus, lithium chloride, but not ionizing radiation, produced a taste aversion (Experiment 3). Lithium chloride was effective in producing a conditioned taste aversion when administration of the toxin was delayed by up to 90 min following the ingestion of the canned cat food, indicating that the ferrets are capable of showing long-delay learning (Experiment 4). Experiment 5 examined the capacity of amphetamine, which is a qualitatively different stimulus than lithium chloride or ionizing radiation, to produce taste aversion learning in rats and cats as well as in ferrets. Injection of amphetamine (3 mg/kg, ip) produced a taste aversion in rats and cats but not in ferrets which required a higher dose (> 5 mg/kg). The results of these experiments are interpreted as indicating that, at least for the ferret, there is no necessary relationship between toxin-induced illness and the acquisition of a CTA and that gastrointestinal distress is not a sufficient condition for CTA learning.     

The importance of contextual elements in taste-aversion learning

The effect of exteroceptive contextual cues, presented during the conditioned stimulus (CS) and unconditioned stimulus (US) intervals, upon the later development of conditioned saccharin aversions was studied in two experiments. It was found that the presence of the contextual cues during the CS + US and CS intervals resulted in a greater degree of saccharin aversion; the presence of these cues during the US interval was relatively less important. These findings are discussed in terms of conditioning models and retrieval models derived from animal learning and human information-processing data.     

Ontogenetic changes in the modulation of taste aversion learning by home environmental cues in rats

Eight experiments using 611 rats as subjects were conducted to define and analyze an age-related phenomenon of conditioned taste aversion. When consumption of sucrose solution was followed by LiCl-induced illness in the animals' home, acquisition of the aversion to sucrose solution was retarded in preweanling (18-day-old) rats. This effect was not found in adults or in slightly older (21-day-old) rats. Place of testing had no effect in the younger two age-groups, but in adults manifestation of the acquired aversion was retarded when they were tested in the home. There was no interaction between place of conditioning and testing for any age. The locus of the environmental influence on conditioning in preweanling rats was found to be the place of tasting rather than place of illness, retention interval, or testing. Also, the effect was found to be invariant under minor variations in familiarization of the animal with the non-home environment. The principle emerging from these data and others is that the home environment can have a significant influence on learning and conditioning in the immature rat.     

Perceptual learning in flavour aversion conditioning

In each of four experiments, rats drank a solution of saline or of lemon and saline shortly before receiving an injection of lithium chloride, and the generalization of the resulting aversion to sucrose or to lemon and sucrose was measured. There was little generalization from saline alone to sucrose alone, and prior exposure to the two solutions had no effect on their discriminability. An aversion conditioned to lemon-saline, however, did generalize to lemon-sucrose, and the extent of this generalization was substantially reduced by prior exposure to the two compound solutions. This perceptual learning effect was partly, but not entirely, attributable to the latent inhibition of the common element, lemon, produced by exposure to the two compounds: animals pre-exposed to lemon alone discriminated between lemon-saline and lemon-sucrose better than animals pre-exposed to saline and sucrose alone; but exposure to the three elements in isolation was not as effective as exposure to the two compound solutions in enhancing their discriminability. The final experiment established that one critical feature of compound pre-exposure is that it involves experience of saline and sucrose in the presence of the same common element. According to an associative theory of perceptual learning, this would result in the establishment of inhibitory associations between saline and sucrose, thus reducing generalization between the two compound solutions.     

Extinction of conditioned taste aversions: Effects of concentration and overshadowing

Extinction of conditioned taste aversions was examined as a function of taste concentration and of the presence of an additional taste. The results of Experiment 1 were consistent with previous evidence in that a conditioned aversion to high concentration saline was more persistent in extinction than an aversion to a low concentration. However, when floor effects were avoided the rate of extinction was faster for the higher (1%) concentration than for 0.2% saline (Experiment 2), a result consistent with accounts of extinction in other preparations. Three further experiments examined extinction of a conditioned sucrose aversion. The addition of 1% saline, but not of 0.2% saline, to sucrose during extinction produced overshadowing ("protection from extinction"; Experiment 3). Such overshadowing by saline was detected after two, but not after a single extinction trial (Experiment 4). This last finding suggests that under the conditions of the present experiments sweet and salty tastes function as elemental stimuli competing for loss of associative strength. No overshadowing was found when almond (an aqueous odour) was used in place of saline as the added stimulus, even when high concentrations of almond were used that produced observable neophobia (Experiments 5A and 5B).     

Stimulus generalization of conditioned taste aversion in rats

Relatively little information is available regarding the intradimensional stimulus generalization of conditioned taste aversion (CTA). Experiment 1 employed a between-groups generalization test to examine the extent to which conditioned flavor aversion to one sucrose solution generalized to other concentrations of sucrose in adult rats. Evidence of a gradient of aversion was obtained. Because generalization gradients in other tasks have been found to flatten over a retention interval, Experiment 2 investigated the effects of delayed testing (2, 7, or 21 days) upon the slope of the generalization gradient. The generalization gradient flattened at the intervals, suggesting that subjects forgot the specific attributes of the conditioning concentration and avoided generalized stimuli as if they were the original CS. Experiment 3 used a long delay between taste and toxicosis to degrade the associative contingency and found no evidence that the generalization gradients found in the first two experiments could be explained in terms of enhanced neophobia due to poisoning. These findings provide further evidence (cf. A. W. Logue, 1979, Psychological Bulletin, 86, 276-296; M. Domjan, 1980, in J. S. Rosenblatt, R. A. Hinde, C. Beer, & M. Busnel (Eds.), Advances in the study of behavior, Vol. 11, New York: Academic Press) that CTA shares a number of similarities with other learning processes. Further, they illustrate that stimulus forgetting can be detected in a paradigm considered relatively immune to retention loss.     

The role of cue additivity in salience in taste aversion conditioning

In toxiphobia conditioning certain cues are more easily associated with malaise (i.e., more salient) than others. The present experiments show that cue additivity can account for previously found differences in salience of certain fluids. The relative salience of saccharin, saline and casein hydrolysate was tested in normal rats and in animals rendered anosmic by treatment of their nasal passages with zinc sulphate. The normally more salient casein was reduced in salience to the same level as saccharin and saline in the anosmic animals, while anosmia did not affect the relative salience of saccharin and saline. A second study tested the cue properties of vanilla, a fluid of very low salience. Anosmic animals could not show a conditioned aversion to vanilla. Normal animals readily learned the aversion but could not show it following a later anosmia treatment. Anosmia did not disrupt a saccharin aversion previously conditioned in normal animals. The data show that some of the “tastes” used in toxiphobia conditioning have olfactory components, and some are purely olfactory. Further, olfactory cues can summate with taste cues to form a more salient stimulus.     

Predictive learning in nutrient-based flavor conditioning

This paper presents two experiments on nutrient-based flavor conditioning with rats as subjects and sucrose as the unconditioned stimulus (US). Experiment 1 was aimed at establishing an optimal control for conditioning, comparing simultaneous and serial presentations of a flavor and the US. The results showed that simultaneous, but not serial training, produced conditioning. Experiment 2 was designed to obtain evidence of summation as an index of both conditioned inhibition and predictive learning. Group Simultaneous received Pavlovian conditioned inhibition training during which flavor A was simultaneously paired with sucrose on excitatory trials (A+), and forming an unreinforced compound with flavor B on inhibitory trials (AB-). An independent excitor for the summation test was also trained by simultaneous pairings with sucrose (C+). In the control group (Blocked), the AB- trials were presented forming a block at the beginning of training to avoid a negative contingency-relationship with sucrose, and flavor A received serial rather than simultaneous pairing with sucrose (A --> +). On the summation test, only in group Simultaneous was consumption of the CB compound lower than that of flavor C alone, suggesting that, during training, flavor A activated an expectancy of the US occurrence.     

Interference with ingestional aversion learning produced by preexposure to the unconditioned stimulus: Associative and nonassociative aspects

Preconditioning exposure to a lithium chloride unconditioned stimulus (US) interferes with the subsequent conditioning of a taste aversion. Multiple US preexposures produce a long-lasting or durable interference with aversion learning, whereas a single US exposure produces a transient interference effect. The present experiments demonstrate that the durable US preexposure effect is substantially reduced if the method of drug treatment (infusion versus injection of the drug into the peritoneal cavity) or the spatial cues present during drug treatment (home cage versus a distinctive environment) are changed between the preexposure and taste conditioning phases of the experiment. In contrast, these manipulations do not attenuate the proximal/transient US preexposure effect. These findings indicate that different mechanisms are responsible for the two US preexposure effects. The results are consistent with previous suggestions that the durable effects of lithium preexposure are due to associative interference produced by the exteroceptive stimuli that accompany drug administrations and indicate that the proximal/transient US preexposure effect is mediated by nonassociative mechanisms.