Effects of pre-exposure concentration in neophobia and taste aversion learning

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dc.contributor.authorGilley, David Williamen
dc.contributor.departmentPsychologyen
dc.date.accessioned2019-01-31T17:50:27Zen
dc.date.available2019-01-31T17:50:27Zen
dc.date.issued1982en
dc.description.abstractRats received access to high or low saccharin concentrations or to distilled water or 2% saline prior to testing for conditioned taste aversion or neophobia. Pre-exposure to high saccharin concentration attenuated neophobia and taste aversion to high and low concentrations. Pre-exposure to the low concentration attenuated neophobia to both concentrations but attenuated taste aversion only to the low concentration. Saline and distilled water pre-exposure did not attenuate neophobia or taste aversion to either concentration.en
dc.description.degreeMaster of Scienceen
dc.format.extentiv, 85, [1] leavesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/87116en
dc.language.isoen_USen
dc.publisherVirginia Polytechnic Institute and State Universityen
dc.relation.isformatofOCLC# 9499742en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1982.G544en
dc.subject.lcshTasteen
dc.titleEffects of pre-exposure concentration in neophobia and taste aversion learningen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplinePsychologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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