Publication Date
5-1973
Advisor(s) - Committee Chair
Richard Miller, Leroy Metze, Harry Robe
Degree Program
Department of Psychology
Degree Type
Master of Arts
Abstract
Studies in taste aversion learning are typically of the following designs An animal is made to consume a novel tasting substance (the conditioned stimulus) such as saccharin diluted in water. Following a specified length of time, the animal is then subjected to a gastrointestinal insult (the unconditioned stimulus) from such independent sources as X-ray overdose or poison injection. After the subject is allowed to recover from will made the ensuing illness, it can be observed that the animal avoid consuming the flavored substance if it available.
Disciplines
Psychology | Social and Behavioral Sciences
Recommended Citation
Etscorn, Frank, "Strength of an Established Taste Aversion as a Function of a Tap or Distilled Water Adaptation Period" (1973). Masters Theses & Specialist Projects. Paper 2309.
https://digitalcommons.wku.edu/theses/2309