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      <dc:title>Preservation of within-compound associations after blocked preexposure to two compound flavors</dc:title>
      <dc:creator>Espinet-Rubio, Alfredo</dc:creator>
      <dc:creator>Caramés-Tejedor, José María</dc:creator>
      <dc:creator>Cabo, Fernando</dc:creator>
      <dc:subject>Aprendizaje perceptivo</dc:subject>
      <dc:description>Three experiments investigated the extinction of the within-compound A ↔ X association established when two compound flavors, AX and BX, are preexposed in blocks (i.e., AX, AX, AX, ... BX, BX, BX). In Experiment 1, a group of rats received preexposure to a block of AX trials followed by a second block of BX trials (AX–BX), while a second group received blocked preexposure to the same stimuli in the opposite order (BX–AX). Subsequently, flavor A was paired with lithium chloride. This conditioning resulted in a similar reduction of consumption of flavor X in both groups. In Experiment 2 four groups of rats received blocked preexposure to AX–BX, AX–B, A–BX, or A–X. After aversive conditioning of X, consumption of A&#xd;
and B was significantly lower for the groups which received these flavors paired with X than for the groups for which these flavors were presented isolated. In Experiment 3 a group of rats was preexposed to a block of SaltX presentations followed by a block of BX presentations (SaltX–BX), and a second group received blocked preexposure to (BX–SaltX). After subsequent sodium depletion, consumption of X was high and similar for the SaltX–BX and for the BX–SaltX groups. These results indicate that the within- compound association established in the first block of a blocked preexposure is not extinguished when the preexposure phase is concluded.</dc:description>
      <dc:date>2024-09-26T18:00:32Z</dc:date>
      <dc:date>2024-09-26T18:00:32Z</dc:date>
      <dc:date>2015</dc:date>
      <dc:type>journal article</dc:type>
      <dc:identifier>Espinet A, Caramés JM, Cabo F. Preservation of within-compound associations after blocked preexposure to two compound flavors. Behavioural Processes. 2015 Nov;120:94-100. DOI: 10.1016/j.beproc.2015.09.003. PMID: 26358495.</dc:identifier>
      <dc:identifier>https://hdl.handle.net/10630/33544</dc:identifier>
      <dc:identifier>10.1016/j.beproc.2015.09.003</dc:identifier>
      <dc:language>eng</dc:language>
      <dc:rights>open access</dc:rights>
      <dc:publisher>Elsevier</dc:publisher>
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