Rats 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. / Master of Science
| Identifer | oai:union.ndltd.org:VTETD/oai:vtechworks.lib.vt.edu:10919/87116 |
| Date | January 1982 |
| Creators | Gilley, David William |
| Contributors | Psychology |
| Publisher | Virginia Polytechnic Institute and State University |
| Source Sets | Virginia Tech Theses and Dissertation |
| Language | en_US |
| Detected Language | English |
| Type | Thesis, Text |
| Format | iv, 85, [1] leaves, application/pdf, application/pdf |
| Rights | In Copyright, http://rightsstatements.org/vocab/InC/1.0/ |
| Relation | OCLC# 9499742 |
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