Olfactory conditioning by association with histidine free or balanced amino acid loads

Simson, P C and Booth, D A (1973) Olfactory conditioning by association with histidine free or balanced amino acid loads. Quarterly Journal of Experimental Psychology, 25 (3). pp. 354-359. ISSN 1747-0218

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Abstract

An histidine-devoid but otherwise balanced amino acid mixture depressed food intake from 2 hr after its gastric intubation. It induced conditioned aversion to an odour incorporated in a protein-free diet presented for 6 h following intubation. In other rats, a balanced amino acid mixture established conditioned preference for odour presented in the same diet for 6 h following intubation. The degree of preference was considerably less than the degree of aversion.

Item Type: Article
Schools and Departments: School of Psychology > Psychology
Subjects: B Philosophy. Psychology. Religion > BF Psychology > BF0180 Experimental psychology
Q Science > QP Physiology > QP0001 General Including influence of the environment > QP0136 Appetite
Q Science > QP Physiology > QP0351 Neurophysiology and neuropsychology > QP0431 Senses > QP0448 Special senses
Depositing User: prof. David Booth
Date Deposited: 01 Sep 2015 12:47
Last Modified: 01 Sep 2015 12:47
URI: http://sro.sussex.ac.uk/id/eprint/56391
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