Conditioned saccharin aversions in rats were produced using ethanol as the illness-producing agent. Such aversions were shown to be dose dependent and were attenuated by prior ethanol experience. The attenuated aversion in ethanol experienced rats was interpreted to be the result of the development of tolerance to ethanol. It is suggested that the taste-illness conditioning paradigm provides a useful index of the reinforcing properties of ethanol intoxication.
- Conditioned saccharin aversions
ASJC Scopus subject areas
- Physiology (medical)
- Behavioral Neuroscience