바로가기메뉴

본문 바로가기 주메뉴 바로가기

logo

ISSN : 1226-9654

Article Contents

Prev Next
e-Submission

Vol.2

Citation Share

Effects of Within-compound Association on Potentiation Effect in Taste Aversion Learning

The Korean Journal of Cognitive and Biological Psychology / The Korean Journal of Cognitive and Biological Psychology, (P)1226-9654; (E)2733-466X
1990, v.2, pp.31-39
So-Young Cha (Kyungpook National University)
Cha, S. (1990). Effects of Within-compound Association on Potentiation Effect in Taste Aversion Learning. The Korean Journal of Cognitive and Biological Psychology, 2, 31-39.
  • Downloaded
  • Viewed
PDF Download

Abstract

In taste aversion learning paradigm, aversive conditioning of odor CS is stronger when it is presented with taste CS than presented alone. This has been explained to be due to be within-compound association, i.e. association between CSs. If it is true, the strength of association between CSs and the degree of potentiation will be related somehow. Present experiment is aimed to test this relationship. In experiment 1, three pairs of CSs in which taste stimulus was common(taste-tactile, taste-sound, taste-odor) were paired with sickness by injecting LiCl. Thereafter it was examined whether the degree of potentiation of each group was different. Experiment 2 was designed to test that the degree of potentiation in Experiment 1 was in accord with that of within-compound association. Its procedures were as follows. Three pairs of CSs were paired with sickness by injecting LiCl as in Experiment 1. On the next day, taste CS was further paired with sickness in each group. On the fourth day all subjects were tested whether the degree of aversion to tactile, sound, and odor stimulus was different. Results indicate that the hypothesis is supported at least in taste-tactile, taste-odor group.

keywords

The Korean Journal of Cognitive and Biological Psychology

e-Submission OA Policy