Abstract

Rats received exposure to two compound flavours, AX and BX, where A and B were sucrose and saline and X was acid. For group intermixed (1), exposure consisted of alternating trials with AX and BX; group blocked (B) received a block of AX trials and a separate block of BX trials. Experiment 1 showed that generalization to BX after conditioning with AX was less profound in group 1 than in group B. Separate examination of the elements of the compound showed that the source of this difference lay in the strength acquired by the X element. X acquired less strength in group 1 than in group B (Experiments 1 and 2), whereas for the A element (Experiments 3 and 4) the reverse pattern was obtained. These results support the proposal that the perceptual learning effect (restricted generalization from AX to BX in group 1) depends on a process that enhances the effectiveness of unique stimulus elements (A and B) and reduces that of common elements (such as X).

Publication Type:	Article
Additional Information:	Mondragon, E. and Hall, G. (2002). Analysis of the perceptual learning effect in flavour aversion learning: evidence for stimulus differentiation.. Quarterly Journal of Experimental Psychology, 55(2), pp. 153-169. Copyright Ó2002 The Experimental Psychology Society. doi: 10.1080/02724990143000225
Subjects:	B Philosophy. Psychology. Religion > BF Psychology S Agriculture > SF Animal culture
Departments:	School of Science & Technology > Computer Science

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