𝔖 Bobbio Scriptorium
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The role of cue additivity in salience in taste aversion conditioning

✍ Scribed by Phillip J Best; Michael R Best; Gaye P Lindsey


Book ID
116018383
Publisher
Elsevier Science
Year
1976
Tongue
English
Weight
723 KB
Volume
7
Category
Article
ISSN
0023-9690

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Two experiments examined the effect of ambient temperature during ethanol exposure on development of conditioned taste aversion to saccharin. In both studies, male albino rats receiving saccharin-ethanol (1.5 g/kg, IP) pairings followed by 6-h exposure to a 32 Β° C environment developed a weaker sacc