Assessing the inhibitory properties of a latent inhibitor in flavor-aversion learning
dc.contributor.author | Liberal Graña, Unai | |
dc.contributor.author | Rodríguez San Juan, Gabriel | |
dc.contributor.author | Hall, Geoffrey | |
dc.date.accessioned | 2023-02-08T17:32:13Z | |
dc.date.available | 2023-02-08T17:32:13Z | |
dc.date.issued | 2022-12 | |
dc.identifier.citation | Learning & Behavior 50(4) : 447-455 (2022) | es_ES |
dc.identifier.issn | 1543-4494 | |
dc.identifier.issn | 1543-4508 | |
dc.identifier.uri | http://hdl.handle.net/10810/59732 | |
dc.description.abstract | In Experiment 1, rats received 16 nonreinforced trials of exposure to a flavor (A) that was subsequently used as the conditioned stimulus in flavor-aversion conditioning. In the critical condition, Flavor A was presented in compound with a different novel flavor on each of the eight daily trials. This treatment produced latent inhibition, in that this preexposure retarded conditioning just as did 16 trials with A alone. Rats in the control conditions, given no preexposure or exposure just to the sequence of novel flavors, learned readily. Experiment 2 examined the effects of these forms of preexposure on performance on a summation test, in which Flavor A was presented in compound with a separately conditioned flavor (X). The preexposure procedure in which A was presented along with novel flavors rendered A effective in inhibiting the response conditioned to X on that test. The conclusion, that this form of training can establish the target stimulus as a conditioned inhibitor, is predicted by the account of latent inhibition put forward by Hall and Rodriguez (2010) which proposes that the latent inhibition effect is a consequence both of a reduction in the associability of the stimulus and of a process of inhibitory associative learning that opposes the initial expectation that a novel event will be followed by some consequence. | es_ES |
dc.description.sponsorship | Open Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Springer | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
dc.subject | latent inhibition | es_ES |
dc.subject | inhibitory learning | es_ES |
dc.subject | flavor aversion | es_ES |
dc.subject | rats | es_ES |
dc.title | Assessing the inhibitory properties of a latent inhibitor in flavor-aversion learning | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.holder | © The Author(s) 2021. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. | es_ES |
dc.rights.holder | Atribución 3.0 España | * |
dc.relation.publisherversion | https://link.springer.com/article/10.3758/s13420-021-00490-5 | es_ES |
dc.identifier.doi | 10.3758/s13420-021-00490-5 | |
dc.departamentoes | Procesos psicológicos básicos y su desarrollo | es_ES |
dc.departamentoeu | Oinarrizko psikologia prozesuak eta haien garapena | es_ES |
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Except where otherwise noted, this item's license is described as © The Author(s) 2021. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.