Extended Lowered Body Temperature Increases Effective CS-US Interval in Conditioned Taste Aversion for Adult Rats

2000 ◽  
Author(s):  
Mark Goodhart ◽  
James R. Misanin ◽  
Charles R. Hinderliter
Keyword(s):  
Body Temperature ◽  
Taste Aversion ◽  
Conditioned Taste Aversion ◽  
Adult Rats ◽  
Lowered Body

Extended Lowered Body Temperature Increases the Effective CS-US Interval in Conditioned Taste Aversion for Adult Rats

2002 ◽  
Vol 90 (3) ◽  
pp. 800-802 ◽  
Author(s):  
Charles F. Hinderliter ◽  
Mark Goodhart ◽  
Matthew J. Anderson ◽  
James R. Misanin
Keyword(s):  
Body Temperature ◽  
Conditioned Stimulus ◽  
Unconditioned Stimulus ◽  
Taste Aversion ◽  
Conditioned Taste Aversion ◽  
Trace Conditioning ◽  
Albino Rats ◽  
Adult Rats ◽  
Warming Rate ◽  
Lowered Body

Assuming body temperature correlates with metabolic activities, rate of body temperature recovery was manipulated to assess effects on long-trace conditioning in a conditioned taste-aversion paradigm. Following 10 min. access to a .1% saccharin solution and then 10 min. immersion in 0–0.5° C water, two groups of 16 Wistar-derived, 81–113 day-old, male albino rats received either saline or lithium chloride injections 3 hr. later. These two groups were subdivided on basis of warming rate during the 3-hr. inrerval. Half of the rats recovered at room temperature (20° to 21° C), and half recovered in an incubator maintained at 30° C. Maintaining a lowered body temperature between the conditioned stimulus and unconditioned stimulus allowed an association to be made at 3 hr., an interval that normally does not support conditioning. In contrast, lowering body temperature and then inducing a fast warming rate did not produce evidence of an aversion. It is suggested that maintaining a low body temperature over the interval between the presentation of the conditioned stimulus and unconditioned stimulus slows a metabolic clock that extends the measured interval at which associations can be made using conditioned taste-aversion procedures.

Effect of Low Body Temperature on Associative Interference in Conditioned Taste Aversion

2005 ◽  
Vol 100 (3_suppl) ◽  
pp. 913-919
Author(s):  
John P. Christianson ◽  
James R. Misanin ◽  
Mathew J. Anderson ◽  
Charles F. Hinderliter
Keyword(s):  
Body Temperature ◽  
Unconditioned Stimulus ◽  
Taste Aversion ◽  
Conditioned Taste Aversion ◽  
The Other ◽  
Conditioned Stimuli ◽  
Associative Interference ◽  
Temporal Proximity ◽  
Timing Mechanisms ◽  
The Us

When two novel conditioned stimuli precede an unconditioned stimulus (US), the interval between the two conditioned stimuli (CS1 and CS2) influences the magnitude of the CS-US associability of each CS. As the interval between CS1 and CS2 increases, the associability of CS1 with the US decreases due to interference by CS2 and the associability of CS2 increases, given its temporal proximity to the US. Because hypothermia has been reported to increase the interval at which conditioned taste aversions can be formed, its influence was examined on the above relationship, i.e., how interference from CS2 affects the associability of CS1 with the US. Rats received a conditioned taste aversion procedure where CS1 and CS2 were presented either one after the other or separated by an 80-min. delay. For all subjects, the US or pseudo-US was presented immediately after CS2. When hypothermia was interpolated between the two flavor stimuli that were spaced 80 min. apart, CS2-interference with the CS1-US association was greatly attenuated. We propose that hypothermia modifies internal timing mechanisms such that the externally timed 80-min. CS1-CS2 interval was perceived as much shorter for rats made hypothermic. As a result of this perceived shortened inter-CS interval, CS2 produced less interference for the CS1-US association than would be expected for such a relatively long delay between CS1 and CS2.

scholarly journals Sex differences in the effects of ethanol pre-exposure during adolescence on ethanol-induced conditioned taste aversion in adult rats

2011 ◽  
Vol 225 (1) ◽  
pp. 104-109 ◽  
Author(s):  
Luke K. Sherrill ◽  
Claire Berthold ◽  
Wendy A. Koss ◽  
Janice M. Juraska ◽  
Joshua M. Gulley
Keyword(s):  
Sex Differences ◽  
Taste Aversion ◽  
Conditioned Taste Aversion ◽  
Adult Rats

Potentiation of a conditioned taste aversion in preweanling and adult rats

1984 ◽  
Vol 40 (1) ◽  
pp. 44-57 ◽  
Author(s):  
David Kucharski ◽  
Norman E. Spear
Keyword(s):  
Taste Aversion ◽  
Conditioned Taste Aversion ◽  
Adult Rats

scholarly journals Long-term retention of a conditioned taste aversion in preweanling and adult rats

1980 ◽  
Vol 8 (3) ◽  
pp. 375-381 ◽  
Author(s):  
P. A. Steinert ◽  
R. N. Infurna ◽  
N. E. Spear
Keyword(s):  
Taste Aversion ◽  
Conditioned Taste Aversion ◽  
Adult Rats ◽  
Term Retention ◽  
Long Term Retention

scholarly journals Effect of sex on ethanol consumption and conditioned taste aversion in adolescent and adult rats

2013 ◽  
Vol 231 (8) ◽  
pp. 1831-1839 ◽  
Author(s):  
Nicole L. Schramm-Sapyta ◽  
Reynold Francis ◽  
Andrea MacDonald ◽  
Colby Keistler ◽  
Lauren O’Neill ◽  
...  
Keyword(s):  
Taste Aversion ◽  
Conditioned Taste Aversion ◽  
Ethanol Consumption ◽  
Adult Rats

scholarly journals Fos activation patterns related to acute ethanol and conditioned taste aversion in adolescent and adult rats

Alcohol ◽  
2019 ◽  
Vol 78 ◽  
pp. 57-68 ◽  
Author(s):  
Jessica Saalfield ◽  
Linda Spear
Keyword(s):  
Taste Aversion ◽  
Conditioned Taste Aversion ◽  
Adult Rats ◽  
Activation Patterns ◽  
Acute Ethanol

The effect of CS-preexposure on conditioned taste aversion in young and adult rats

1983 ◽  
Vol 30 (6) ◽  
pp. 859-862 ◽  
Author(s):  
James R. Misanin ◽  
Victor Guanowsky ◽  
David C. Riccio
Keyword(s):  
Taste Aversion ◽  
Conditioned Taste Aversion ◽  
Adult Rats
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