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Conditioning Flavor Running head: CONDITIONING THE RAT TO PREFER NEUTRAL FLAVOR 1 Conditioning the Rat to Associate Neutral Flavor with Post-Ingestive Consequences Teasya Kusumo University of Washington Flavor Conditioning Abstract 2 Rats can learn to prefer certain flavors paired with sucrose and saccharin. In this experiment, the rats were given 5% sucrose mixed with Cherry and Grape Kool-aid, 0.15% saccharin mixed with Cherry and Grape-Kool-aid. Over the period of 8 days, the rats would be given access to sucrose and saccharin, flavored with either grape or cherry on alternating days. In one-bottle test (the first eight days), rats show flavored acceptance for both sucrose and saccharin. However, in twobattle test (test day 1 and 2), the rats did not show any preference to either sucrose or saccharin. The result showed that rats learn to accept the flavor rather than learn to prefer the flavor. Flavor Conditioning Conditioning the Rat to Associate Neutral Flavor with Post-Ingestive Consequences Results of research conducted in the past have found that rats can be taught to develop a connection between neutral stimuli and simultaneous post ingested flavors. Any flavor that doesn t associate with positive or negative stimuli means that flavor is neutral stimuli. However, once the neutral stimuli is paired with either a positive or negative outcome than the rats will learn to associate between the flavor and the outcome (Myers & Sclafani, 2006). Both sucrose and saccharin were easily accepted by the rats. The only differences between the two substances were that sucrose contained nutrients and were filled with calories, while saccharin didn t contain any nutrient. The moment the rats took in the nutrient from the sucrose, the experience 3 they went through became a positive post-ingestive outcome for them. If the rats ended up liking the sucrose, then the rats had learned to associate the sucrose with the post-ingestive consequences. In one study rats learned to prefer flavor that followed with post-ingestive nutrient (Myers, 2007). When the novel flavor paired with intragastric glucose infusion, rats preferred this novel flavor much more than other flavors paired with water (Sclafani & Ackroff, 2006). Another research found that calcium-deprived rats who received intragastric infusions of calcium would end up developing preference for the flavor associated with that calcium infusion (Tordoff, 2002). Yet, another finding by Symonds, Hall, and Bailey (2002) discovered rats that had been exposed to salt solution would develop a learning process that enhances their sense of discrimination of the salt and the other solution. These rats would prefer to consume more of flavor that had been associated with the stronger salt. Study on rat preference stated, rats did develop preference to neutral flavor when that neutral flavor had been paired with nutritive substance. The rats that didn t taste the nutrition substance through their mouth were still able to show preference to flavor that contained Flavor Conditioning 4 nutritive solution despite having the solution being delivered directly into their stomachs (Perez, Lucas, & Sclafani, 1998; Tracy & Davidson, 2006). In addition, rats that received nutrients infused directly through their stomach whenever they drank a flavored solution, showed preference and acceptance for that same flavor (Sclafani, 2004). In another study, the rats were exposed to flavor paired with sucrose, fructose, corn oil, or ethanol solutions. The solutions would be introduced through the intragastric method. Yet, the rats still show strong preference for flavored sucrose than flavored ethanol. (Ackroff, Rozental, & Sclafani, 2004). The moment the neutral flavor had been paired with positive outcome, i.e. nutritive substance, the rats would show preference to that same neutral flavor than another new flavor. In our experiment we would be using two different flavor substances, sucrose and saccharin, to see if the rats would prefer one over the other. To increase the rats motivation to eat, we restricted their access to food. Sucrose would be representing the nutritional substance and saccharin would be the substance which lacks any nutritional value. Our hypothesis was that rats would prefer flavors which have nutritional value, in which they would end up preferring sucrose over saccharin. We gave the rats access to sucrose and saccharin, flavored with either grape or cherry on alternating days. After 8 days of training, when the rats had learned to associate flavor and post-ingestive consequences, then those rats would prefer flavor that had been paired with sucrose. Method The subjects of our experiment were 24 female Long-Evan rats, ranging from the age of 5-8 months. The rats were placed inside a cage, but still have access to food (chow) and water. However, when the experiment began, the rats were restricted to within 90% of their original weights. The water solutions we used were 5% sucrose mixed with one packet of Cherry and Flavor Conditioning Grape Kool-aid. We mixed 0.15% saccharin with one packet Cherry and Grape Kool-aid. We also mixed Cherry and Grape Kool-aid with water. During the first eight days, we gave the rats access to sucrose and saccharin, flavored with either grape or cherry on alternating days. We also weighed the bottle filled with solution for each day before they were given to the rats. Then we filled the bottle with solution, and 5 placed it inside the cage for 40 minutes. we Afterwards, removed the solution bottle and weighed it. On the 9th and 10th days, the rats were exposed to both cherry flavored with water and grape flavored with water at the same time. The cherry and grape bottles were weighed before being administered to the rat. Then the two bottles were placed in the cage for 40 minutes. There were two rats (rat R & 6), who dropped out of the study, because of missing information. The data was analyzed by using parametric t-test with two-tailed alpha of 0.05. Results Our hypothesis was not supported. Rats did not show any preference toward sucrose more than to saccharin during test day one and two. The results for test day one and two are shown in Figure 1. We found that there were no significant differences between with the rats preference of sucrose or saccharin on test day one, t(22) = -0.33, p > .05. We also found that on test day two, there was no significant difference in preference to sucrose and saccharin, t(22) = 0.41, p > .05. On the other hand, when we compared the amount of saccharin consumed on test day one and two, there was a significant difference found, t(22) = -6.5, p < .001. We also found another significant difference in the amount of sucrose being consumed on test day one and two, t(22) = -4.49, p < .001. Another significant difference that was found was that the rats had increased their consumption of sucrose from the first exposure (M = 5.20, SEM = 0.54) to their Flavor Conditioning 6 last exposure (M = 8.65, SEM = 0.46), t(22) = -5.11, p < .01. This also happened to saccharin. We found significant increase in consumption from the first exposure (M = 6.44, SEM = 0.72) to the last exposure (M = 8.18, SEM = 0.31), t(22) = -2.6, p < .05. Discussion The rats did not show any preference for sucrose. During the two day tests, the amount of sucrose that the rats consumed did not differ from the amount of saccharin being consumed by the same rats. Our hypothesis was not supported because the rat did not show any preference for the sucrose, despite continued exposure to the solution in a span of eight days. Despite having no preference between the two solutions (sucrose and saccharin) by the eight day, their consumption of each solution had increased during test day one and two. On test day one, rats only consumed 5.61 grams of saccharin. But on test day two, their consumption had increased to 8.07 grams. The same outcome happened to sucrose. On test day one, the rats only consumed 5.76 grams of sucrose but on test day two, their consumption of sucrose had increased to 7.97 grams. As what had been discovered in previous study, rats that show preference over certain flavor after being exposed to positive post-ingestive, their consumption of that flavor would also increase. Over a period of eight days, the experiment rats have shown an increase in total consumption. The total amount of consumption of saccharin and sucrose had increased over time. It was found that rats first exposure to the saccharin or sucrose had increased their consumption; even though there was no significant difference during the test day in how the rats displayed any preference over the sucrose or saccharin. There were possible confounds that might happened during the experiment. Some of those confounds might be the gender of the rats, the limited number of rats that participated, the number of days the experiment ran, and the short amount of exposure to the flavors. Another Flavor Conditioning future research could include male rats in the experiment to see if preference matter to gender. There is possibility that male rat will behave different than female rat. Further research can also be done by having the training day to be longer. Instead of training the rats for only eight days, the exposure training should have done for at least a month. There is a chance that longer exposure will result in stronger preference the rats will have. 7 Flavor Conditioning References Ackroff, K., Rozental, D., & Sclafani, A. (2004). Ethanol-conditioned flavor preferences 8 compared with sugar- and fat-conditioned preferences in rats. Physiology & Behavior, 81, 699-713. Myers, K. P. (2007). Robust preference for a flavor paired with intragastric glucose acquired in a single trial. Appetite, 48, 123-127. Myers, K. P. & Sclafani, A. (2006). Development of Learned Flavor Preferences. Developmental Psychobiology, 48, 380-388. Perez, C., Lucas, F., & Sclafani, A. (1998). Increased flavor acceptance and preference conditioned by the postingestive actions of glucose. Physiology & Behavior, 64, 483-492. Sclafani, A. (2004). Oral and postoral determinants of food reward. Physiology & Behavior, 81, 773-779. Sclafani, A., Ackroff, K. (2006). Nutrient-conditioned flavor preference and incentive value measured by progressive ratio licking in rats. Physiology & Behavior, 88, 83-94. Symonds, M., Hall, G., & Bailey, G. K. (2002). Perceptual learning with a sodium depletion procedure. Journal of Experimental Psychology: Animal Behavior Processes, 28, 190199. Tordoff, M. G. (2002). Intragastric calcium infusions support flavor preference learning by calcium-deprived rats. Physiology & Behavior, 76, 521-529. Tracy, A. L. & Davidson, T. L. (2006). Comparison of Nutritive and Nonnutritive Stimuli in Intestinal and Oral Conditioned Taste Aversion Paradigms. Behavioral Neuroscience, 120, 1268-1278. Flavor Conditioning Figure Caption Figure 1. Comparison of the amount of sucrose and saccharin being consumed in test day 1 and 2. 9
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Path: Washington >> STAT >> 498 Fall, 2008
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Path: Washington >> STAT >> 506 Spring, 2008
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Path: Washington >> STAT >> 534 Fall, 2008
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579-08su.pdf
Path: Washington >> STAT >> 579 Fall, 2008
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579-08sp.pdf
Path: Washington >> STAT >> 579 Fall, 2008
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581.day1.08.pdf
Path: Washington >> STAT >> 581 Fall, 2008
Description: STATISTICS 581: Advanced Theory of Statistical Inference Fall, 2008 Time: Place: Professor: Oce: Phone: e-mail: Oce Hours: Texts: 10:30 - 11:20 MWF (lecture) MEB 245 Jon A. Wellner B320 Padelford 206-543-6207 jaw@stat.washington.edu 1:30 - 3:30 MWF...
ref.08.pdf
Path: Washington >> STAT >> 581 Fall, 2008
Description: References for Statistics 581, Fall 2008 Analysis: Bartle, R. G., The Elements of Integration. Rudin, W., Principles of Mathematical Analysis. Royden, H. L., Real Analysis. Luenberger, D., Optimization by Vector Space Methods. Probability: Will...
