Abstract
In four experiments we showed that rats prefer a flavor associated with a delayed edible consequence if the delayed consequence contains calories; the greater the number of calories, the greater the preference. We obtained conditioned preferences with delayed consequences of dextrose plus quinine, 8% polycose, 8% sucrose, 10 g of high fat mash, and 14 g of lab chow. No conditioned preferences were obtained with delayed consequences of saccharin, 10 g of low fat mash, 1% polycose, or 1% sucrose. Thus, it seems that flavor preferences based on delayed caloric consequences occur only if there are appreciable calories in the consequence.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 150-155 |
| Number of pages | 6 |
| Journal | Journal of Experimental Psychology: Animal Behavior Processes |
| Volume | 13 |
| Issue number | 2 |
| State | Published - Apr 1987 |
| Externally published | Yes |
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ASJC Scopus subject areas
- Experimental and Cognitive Psychology
- Ecology, Evolution, Behavior and Systematics
- Animal Science and Zoology
Cite this
Conditioned Flavor Preferences Based on Delayed Caloric Consequences. / Capaldi, Elizabeth Deutsch; Campbell, David H.; Sheffer, Joan Denise; Bradford, John P.
In: Journal of Experimental Psychology: Animal Behavior Processes, Vol. 13, No. 2, 04.1987, p. 150-155.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Conditioned Flavor Preferences Based on Delayed Caloric Consequences
AU - Capaldi, Elizabeth Deutsch
AU - Campbell, David H.
AU - Sheffer, Joan Denise
AU - Bradford, John P.
PY - 1987/4
Y1 - 1987/4
N2 - In four experiments we showed that rats prefer a flavor associated with a delayed edible consequence if the delayed consequence contains calories; the greater the number of calories, the greater the preference. We obtained conditioned preferences with delayed consequences of dextrose plus quinine, 8% polycose, 8% sucrose, 10 g of high fat mash, and 14 g of lab chow. No conditioned preferences were obtained with delayed consequences of saccharin, 10 g of low fat mash, 1% polycose, or 1% sucrose. Thus, it seems that flavor preferences based on delayed caloric consequences occur only if there are appreciable calories in the consequence.
AB - In four experiments we showed that rats prefer a flavor associated with a delayed edible consequence if the delayed consequence contains calories; the greater the number of calories, the greater the preference. We obtained conditioned preferences with delayed consequences of dextrose plus quinine, 8% polycose, 8% sucrose, 10 g of high fat mash, and 14 g of lab chow. No conditioned preferences were obtained with delayed consequences of saccharin, 10 g of low fat mash, 1% polycose, or 1% sucrose. Thus, it seems that flavor preferences based on delayed caloric consequences occur only if there are appreciable calories in the consequence.
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UR - http://www.scopus.com/inward/citedby.url?scp=0023322867&partnerID=8YFLogxK
M3 - Article
C2 - 3572307
AN - SCOPUS:0023322867
VL - 13
SP - 150
EP - 155
JO - Journal of Experimental Psychology: Animal Behavior Processes
JF - Journal of Experimental Psychology: Animal Behavior Processes
SN - 0097-7403
IS - 2
ER -