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991.
992.
Changeover delay and concurrent schedules: some effects on relative performance measures 总被引:16,自引:16,他引:0
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Richard L. Shull Stanley S. Pliskoff 《Journal of the experimental analysis of behavior》1967,10(6):517-527
The pigeon and the rat partition total response output between both schedules of a concurrent variable-interval pair. The quantitative nature of a partition seems critically dependent on the relative rates with which the two schedules provide reinforcements for responding, in addition to the changeover delay. The manner in which the changeover delay controls the partition was studied by varying the duration of the changeover delay from 0 to 20 sec with each of two pairs of concurrent variable-interval schedules, viz., Conc VI 1.5-min VI 1.5-min and Conc VI 1-min VI 3-min. Rats served as the subjects and brain stimulation was employed as the reinforcer. When the schedules were Conc VI 1.5-min VI 1.5-min, relative response rate approximated 0.50 at all values of the changeover delay. When the schedules were Conc VI 1-min VI 3-min, relative response rate, computed with respect to the VI 1-min schedule, increased when the duration of the changeover delay increased. Changeover rate decreased when the duration of the changeover delay increased. The decrease was the same for both VI schedules of the Conc VI 1.5-min VI 1.5-min pair but was more rapid for the VI 3-min schedule of the Conc VI 1-min VI 3-min pair. 相似文献
993.
Arm weight, adaptation,and weight discrimination 总被引:1,自引:0,他引:1
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Curves of mean percentages of the four gustatory quality responses as a function of concentration of solutions of LiCl, KCl, lithium sulfate, and potassium sulfate were evaluated as to the relative contributions of the cation and anion to the quality. It was concluded that chloride ion, and sulfate ion to a lesser degree, were responsible for the salty quality. In the mid-range concentrations, potassium ion was responsible for the bitter quality, and lithium ion, by means of an ion-soliient interaction; was responsible for the sour quality reported. At the very low concentrations, at which all salts tested evoked sweet responses, a structure produced by a solvent-cation interaction was assumed to be responsible. The details of the presumed structure are still to be clarified. Although one ion in each salt is primarily responsible for a particular quality over a given concentration, the other ion usually modifies the effect. 相似文献
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Two groups of 12 Ss were shown tachistoscopically 4 letters and 4 numbers. Within these alpha-numeric sequences, three variables were systematically manipulated: grouping of items, initial item, and familiarity of the letter sequences. One group of Ss reported first letters then numbers from each sequence; the other group reported numbers then letters. The results indicated that grouping, redundancy, and order of report had significant effects on letter accuracy but not on number accuracy. These effects were interpreted in terms of processing, particularly the use of spatial and identity information during recognition. 相似文献