Place conditioning with d-amphetamine: The effect of the CS-UCS interval and evidence of a place avoidance

In Experiment 1, a dose-response study of place conditioning with amphetamine was conducted. Male Sprague-Dawley rats receiving 0.0, 0.05, 0.1, 0.5, 2.0, 5.0, 7.5, or 10.0 mg/kg of d-amphetamine underwent 104-day cycles of place conditioning. On alternate days, each rat was injected with its designated dose of amphetamine while confined to its originally nonpreferred end of a three-compartment, straight alley box. On intervening days, each rat was injected with saline while confined to its originally preferred compartment. Following each 4-day cycle, a choice test was administered in which each rat was allowed 20 min of access to the entire alley box. Doses of amphetamine (≥0.5 mg/kg) induced a significant avoidance of the compartment in which amphetamine had been administered. In Experiment 2, animals received 0.0, 0.5, 2.0, or 5.0 mg/kg of amphetamine and underwent place conditioning procedures identical to those for the animals in Experiment 1. Unlike in Experiment 1, the animals were given a single choice test following 104-day place conditioning cycles. All groups that received amphetamine exbibited-a-eonditioned place avoidance. In Experiment 3, the effect of various CS-UCS intervals on place conditioning with 2.0 mg/kg of amphetamine was examined. Animals that received amphetamine immediately following their removal from the chamber exhibited a conditioned place avoidance.     

A context-specific detrimental effect of UCS preexposure on place conditioning with morphine

The effect of morphine preexposure on place conditioning with morphine was investigated. In the first experiment, five injections of 10 mg/kg morphine were administered to rats prior to place conditioning or taste-aversion training with morphine. Although this number of preexposures retarded taste-aversion learning, there was no effect on place conditioning. In subsequent experiments we investigated the role of context blocking in UCS preexposure in place conditioning. In one experiment, preexposure to five morphine injections prior to place conditioning resulted in a reduced place preference, compared with preexposure and place conditioning in different contexts. However, the overall detrimental effect of morphine preexposure was questionable, because the rats that were preexposed were only marginally different from those that were not preexposed. In a final experiment we examined the effect of a context change from preexposure to place conditioning with 15 preexposures and demonstrated a detrimental effect of preexposure on place conditioning that was context specific. These results support a role of classical conditioning in place-preference conditioning with morphine.     

Pentobarbital-induced place aversion learning

Pentobarbital is self-administered by rats but has also been reported to produce a conditioned place aversion. Since the self-administration and place preference paradigms both are considered to assess drug reward, we further examined the hedonic properties of pentobarbital, using place conditioning. In Experiment 1, a dose of 15 mg/kg (intraperitoneal) of pentobarbital produced a conditioned place aversion after 4 conditioning trials of various durations (5, 15, 30, or 60 min). Since rats are typically drug experienced in the self-administration paradigm, in Experiments 2 and 3, we examined the effect of drug history on pentobarbital-induced place conditioning. Although preexposure to pentobarbital attenuated the place aversion, it never resulted in a place preference. As has been reported with alcohol, pentobarbital is hedonically aversive in rats, when novel.     

The role of US novelty in retention interval effects in single-element taste-aversion learning

Retention interval effects are seen in taste-aversion learning when single-element aversions are significantly weaker 24 h after conditioning compared with tests at later intervals. This report contains three experiments which suggest that the source of the increased drinking at the 1-day interval is nonassociative interference produced by the novel conditioning episode. In Experiment 1, a parametric analysis demonstrated that aversion strength increased monotonically over a 30-h period following conditioning, and that by 48 h after conditioning it was stabilized. In Experiment 2, a single US preexposure was used to reduce the novelty of the US prior to conditioning. As a result, animals preexposed to the US had stronger taste aversions than did non-preexposed controls at a 1-day retention interval; however, no differences were seen at a 5-day interval. Experiment 3 investigated whether the counterintuitive outcome of Experiment 2 was due to the summation of environment-illness and taste-illness associations at the 1-day test. The results ruled out the summation argument; the US preexposure did not need to be presented in the conditioning context to strengthen the aversion at the 1-day interval. Collectively, these results suggest that the presentation of a surprising US can interfere with the retrieval of the taste-illness association for a short period after conditioning, and that this contributes to the retention interval effect.     

An exposure effect opposes flavor-nutrient learning

When a caloric substance is followed by a flavored substance, preference for the flavor that followed the calories can increase because of a flavor-nutrient association. We showed here that this effect is opposed by a fullness effect: consuming the caloric substance itselfreduces-consuniption of the flavor that follows. Because consumption of this flavor was less than consumption of a flavor that was given alone, there was a reduced preference for the flavor that followed the calories—an effect opposing flavor-nutrient learning. The preference for the flavor that was given alone and consumed in greater amounts seems to be due to exposure per se and is not a result of contrast. When the amount of the flavor given alone was directly controlled so that it was one half the amount of the flavor that followed the calories, preference for the flavor following the calories was no higher than when consumption of the two flavors was equal. Thus, exposure can interfere with flavor-nutrient learning, but does not enhance it.     

Competition between ethanol-induced reward and aversion in place conditioning

Previous place conditioning studies in mice have shown that injection of ethanol immediately before a conditioned stimulus (CS+) produces conditioned preference, whereas injection of ethanol immediately after CS+ produces conditioned aversion. In the present experiments, we examined the learning that occurs when ethanol is injected in “ambiguous“ procedures that provide the opportunity for both types of conditioning. When ethanol was given midway through the CS (Experiments 1 and 2) or both before and after the CS (Experiment 3), the direction of place conditioning was the same as when mice were exposed only to whichever contingency occurred first (a primacy effect). That is, injection of ethanol in the middle of the CS conditioned aversion, whereas injection both before and after the CS conditioned preference. Because these results support the idea that ethanol elicits both aversive and rewarding effects, they are most consistent with conditioning theories that conceptualize unconditioned stimuli (USs) as events that can activate multiple representational components.     

A history of morphine-induced taste aversion learning fails to affect morphine-induced place preference conditioning in rats

Drugs of abuse have both rewarding and aversive effects, as indexed by the fact that they support place preferences and taste aversions, respectively. In the present study, we explored whether having a history with the aversive effects of morphine (via taste aversion conditioning) impacted the subsequent rewarding effects of morphine, as measured in the place preference design. In Experiment 1, rats were exposed to a taste aversion procedure in which saccharin was followed by morphine. Place preference conditioning was then initiated in which animals were injected with morphine and placed on one side of a two-chambered apparatus. Animals with a taste aversion history acquired place preferences to the same degree as controls without such a history, suggesting that morphine’s affective properties condition multiple effects, dependent on the specific stimuli present during conditioning. To determine whether these results were a reflection of processes operating in traditional associative conditioning, in a modified blocking procedure, place preference conditioning was attempted in the presence of a taste previously associated with morphine (Exp. 2). Under these conditions, animals still acquired morphine-induced place preferences comparable to those of animals without a morphine or conditioning history. These results are consistent with the position that drugs of abuse have multiple stimulus effects (positive and negative) that are differentially associated with specific stimuli (environmental and taste) that drive different behavioral responses (approach and avoidance).     

Flavor preferences conditioned with starch in rats

Rats were trained to associate artificial cherry or grape flavors with 1% starch suspensions. Conditioning was assessed by offering the rats a choice of the cherry versus grape flavors without starch. Conditioned preferences were moderately strong and persistent; 3 days of conditioning produced a preference that did not fully extinguish within 18 days. Food deprivation substantially increased intake of 1% starch suspension, However, the degree of preference conditioned was not influenced by the availability of food during the conditioning period; the rats that had been food deprived during training acquired as strong a preference as did those fed freely during training. The degree of preference obtained was similar in the rats given reinforcing and nonreinforcing fluids simultaneously or sequentially. Starch conditioned a slightly stronger preference than did the same concentration of glucose, even though these substances contain the same amount of calories. A statistically significant, but weak, preference was conditioned by 0.5%, but not by 0.25%, starch. It is proposed that the flavor of starch, independent of its calories, is reinforcing to rats.     

Induction of odor preference in a specialist insect parasitoid

This paper deals with the effect of associative and nonassociative odor conditioning on odor preference in a specialist larval parasitic wasp ofDrosophila melanogaster, Leptopilina boulardi. Differently experienced females were offered a choice between banana and strawberry odors in a four-armed olfactometer. Wasps that were allowed to oviposit in an odorless airflow before testing exhibited no significant response to the odors, whereas females with an oviposition experience in the presence of an odor clearly preferred the scent that they had experienced. Furthermore, exposure to strawberry odor after oviposition could also induce a preference for strawberry or banana odor, depending on the concentrations of both scents used for conditioning and testing. This effect was independent of the time elapsed between oviposition and strawberry exposure, suggesting that it was caused by nonassociative conditioning and not by backward associative learning. Exposure to banana odor after oviposition had no effect on females’ responses. Variations in odor concentrations also influenced the expression of associative learning, although to a much lesser extent.     

Effects of food deprivation on learning and expression of flavor preferences conditioned by saccharin or sucrose

In four experiments, food deprivation was varied during conditioning and testing of conditioning of flavor preferences by sweeteners. Conditioned preferences for a flavor associated with a more concentrated solution were enhanced by increased deprivation in training whether sucrose or saccharin was used when rats consumed solutions freely during training. When consumption of solutions was controlled and higher deprivation levels were used, preference for the higher concentration of sucrose was still enhanced by increased deprivation in training, but this did not occur with saccharin. We suggest that deprivation may enhance the reinforcing value of sweetness only when calories increase along with sweetness. We also suggest that deprivation can enhance flavor preference learning by increasing consumption and thereby increasing exposure to the flavored solutions.     

Taste and odor in conditioned flavor preference learning

Almond and peppermint extracts were combined with salt and citric acid as cues in conditioned flavor preference conditioning. In Experiment 1, extracts overshadowed tastes, although tastes and extracts conditioned equally well when presented in isolation. In Experiments 2 and 3, tastes and extracts were conditioned in isolation prior to conditioning of a taste/extract compound. The conditioning history of the tastes and extracts did not affect the overshadowing of taste by extract. The results of Experiment 4 showed that rats could learn to discriminate between a taste and extract presented in isolation vs. the taste/extract compound. Thus, extracts do not interfere with sensing the tastes. We suggest that a taste/extract compound produces a configural stimulus that is more characteristic of the extract than the taste.     

Conditioning trial duration affects ethanol-induced conditioned place preference in mice

The present experiments were designed to determine the effect of conditioning trial duration on strength of ethanol-induced conditioned place preference in mice. In a counterbalanced, differential conditioning procedure, DBAI2J mice received four pairings of a distinctive tactile (floor) stimulus with injection of ethanol (2 g/kg); a different floor stimulus was paired with saline. Different groups were exposed to the floor stimuli for 5, 15, or 30 min after injection. Conditioned place preference was inversely related to trial duration, with mice in the 5-, 15-, and 30-mmn groups, spending 83%, 74%, and 66% of their time, respectively, on the ethanol-paired floor during a choice test. This outcome was replicated in a second experiment, which also showed that context familiarity can influence conditioned place preference. In general, these findings suggest that ethanol’s rewarding effect is greatest shortly after injection.     

Interstimulus interval determines whether ethanol produces conditioned place preference or aversion in mice

DBA/2J mice were exposed to a distinctive floor stimulus (CS+) and ethanol (2 g/kg) in a place conditioning paradigm. A different floor stimulus (CS?) was presented with saline. Mice injected just before or 30 min before CS exposure (Groups 0, ?30) showed conditioned place preference, whereas mice injected right after exposure to the CS (Group 5) displayed place aversion (Experiment 1). None of the other groups (?120, ?60, 15, 60) showed place conditioning. Handling and saline injection given just before or after CS exposure were unable to produce place conditioning (Experiment 2). However, there was a positive relationship between ethanol concentration (10% vs. 20%) and test performance, suggesting that peritoneal irritation influences place conditioning (Experiment 3). Overall, these findings support the suggestion that intraperitoneal injection of ethanol produces an initial short-duration aversive effect that is followed by a longer lasting positive motivational effect.     

Serial overshadowing of taste aversion learning by stimuli preceding the target taste

Three experiments tested whether events taking place before a rat has access to a target taste, sucrose, can proactively interfere with the acquisition of a sucrose aversion when sucrose is followed by a lithium chloride injection. Using a serial overshadowing procedure with various delays before lithium injection, proactive interference by a taste (Experiments 1 and 3) and by a novel context (Experiment 2) was found following two conditioning sessions, but not after a single conditioning session. Conversely, overshadowing by a taste given after the target was detectable after a single conditioning trial (Experiment 3) and, thus, indicated that retroactive interference involves a process different from that producing proactive interference. A simulation confirmed that the results are consistent with a modified Rescorla and Wagner (1972) interpretation of Revusky??s (1971) concurrent interference theory of delay learning.     

Pavlovian conditioning with ingested saline solution as the US

Experience with 2% saline as the sole available fluid for drinking produced a decrement in preference for .9% saline in a two-bottle test with water as the alternative. This outcome was interpreted as a consequence of Pavlovian conditioning, with the taste of salt acting as the conditioned stimulus and postingestive consequences of saline ingestion acting as the unconditioned stimulus. An overshadowing group experienced salt mixed with vanilla as its sole fluid during the conditioning phase. This group showed an attenuated saline aversion relative to a group that drank 2% saline solution during the conditioning phase. In addition, a vanilla aversion developed in the former group. In the second experiment, conditioning of the aversion to the taste of vanilla mixed with 2% saline was attenuated by preexposing the vanilla. The results support a Pavlovian analysis of the modification of salt preference through experience with the postingestive consequences of saline ingestion.     

Noncontingent stimulation, stimulus familiarization, and subsequent learning in young infants

2 experiments assessed the effects of prior noncontingent or familiarization experience on subsequent operant conditioning (kick-produced mobile movement) in young infants. In Experiment 1, infants received either long- or short-term noncontingent exposure to their own rotating mobile or simply viewed this mobile for several days while it remained motionless. In Experiment 2, long-term exposure was provided by the same novel mobile used for subsequent training. In both experiments, prior noncontingent experience did not interfere with subsequent conditioning. In Experiment 2, however, simple long-term familiarization with the training mobile precluded "evidence" of learning. The results indicated that infants develop expectancies regarding how stimuli occurring in particular contexts should behave based on their prior experiences with these stimuli.     

A within-event analysis of taste-potentiated odor and contextual aversions

A series of experiments was conducted to examine the phenomenon of potentiation. Experiment 1 demonstrated potentiation of odor aversions by taste when morphine served as the unconditioned stimulus (US). Experiment 2 provided evidence that the observed potentiation was due to a within-event association between odor and taste stimuli, rather than reflecting an enhanced odor-morphine association. In Experiment 3, morphine supported place conditioning to contextual cues and aversive conditioning to a taste cue, but potentiation of place conditioning by a taste cue was not obtained. Apparently the absence of potentiation was due to the dual nature of the morphine US, as potentiation of a contextual aversion by taste was obtained in Experiment 4 when a strictly aversive US (lithium) was used. These data suggest that potentiation depends on (1) an initially weak association between the to-be-potentiated conditioned stimulus (CS) element and the US, and (2) the elicitation of qualitatively similar responses by the individual elements of the CS compound. Collectively, these results support an explanation of potentiation based on within-event learning.     

Memory priming and trial spacing effects in Pavlovian learning

Conditioning trials that are massed in time produce less conditioning than those that are spaced in time. Four experiments with rat subjects examined whether a recent conditioning trial interferes with conditioning on the next trial by temporarily “priming” information in short-term memory (e.g., Wagner, 1978, 1981). We used appetitive conditioning procedures in which priming trials preceded target trials by 60 sec. When the priming trials were nonreinforced presentations of a conditioned stimulus (CS), the CS had to be the same CS as the one on the target trial to interfere with conditioning. When priming trials were actual CS-unconditioned stimulus (US) pairings, the CS identity did not matter; the US was the event that interfered with conditioning on the next trial. Reinforced trials reduced performance in a way that did not depend on context blocking. The results suggest that CS and US priming effects do contribute to conditioning deficits observed with massed trial procedures. The results are consistent with Wagner’s (1981) “sometimes opponent process,” or SOP, model, although a result that is paradoxical for the model suggests that recent USs may have motivational as well as memory effects.     

Partial reinforcement and latent inhibition effects on stimulus–outcome associations in flavor preference conditioning

Two experiments with thirsty rats explored the harmful effects of non-reinforced exposures to a flavor cue in the control by sensory-specific flavor–sucrose associations in a conditioned flavor preference paradigm. Experiment 1 demonstrated that rats learned to prefer a flavor cue that was consistently paired with sucrose over one that was paired with sucrose the same number of times but was also presented without sucrose on other occasions. However, rats for which sucrose was devalued following the conditioning phase preferred the partially reinforced flavor cue over the consistently reinforced flavor, suggesting that non-reinforcement weakened the ability of that flavor cue to evoke a specific representation of sucrose during the preference test. Experiment 2 demonstrated comparable effects of non-reinforcement in a latent inhibition procedure, although relatively more non-reinforced pre exposures to the flavor, in conjunction with fewer flavor–sucrose pairings, were required to see the effect. Together, the results suggest, as is often found with more traditional learning paradigms, that non-reinforcement of a flavor cue has deleterious effects on preference learning and/or performance.     

Conditioned flavor preferences as a function of deprivation level: Preferences or aversions?

Rats tend to prefer flavors previously consumed under low deprivation to flavors previously consumed under high deprivation (Capaldi & Myers, 1982). We attempted to distinguish among possible associative explanations by determining whether this conditioning phenomenon was based upon conditioned preferences, conditioned aversions, or both. We compared preference for flavors presented exclusively under either high or low deprivation with preference for a neutral flavor. In Experiments 1A and 1B the neutral flavor was one that had been randomly paired with both high and low deprivation, whereas in Experiments 2 and 3 the neutral flavors had not been associated with either high or low deprivation. Our results strongly suggest that this conditioning phenomenon is based upon an actual increase in preference for the flavor consumed under low deprivation rather than on any form of aversion conditioning.