Bennett C H, Tremain M, Mackintosh N J
Department of Experimental Psychology, Cambridge.
Q J Exp Psychol B. 1996 Aug;49(3):220-30. doi: 10.1080/713932632.
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.
作为条件刺激（CS）的味道的性质，其要么是谷氨酸钠、蔗糖和奎宁的混合物，要么是单一味道，即蔗糖或稀酸；大鼠在单次条件反射试验中消耗的CS的量——4毫升或1毫升；以及在该条件反射试验之前大鼠是否预先接触过CS。有三个主要发现。第一，对单一CS的条件反射不受条件反射试验中消耗的量的影响，但对1毫升复合CS的条件反射比对4毫升的要差。第二，如果CS是单一味道，或者如果大鼠在条件反射试验中被允许饮用4毫升复合溶液，预先接触会产生潜伏抑制效应。但是，第三，预先接触促进了仅以1毫升复合溶液作为CS的大鼠的条件反射。
