Trace decay and the priming of short-term memory in long-delay taste aversion learning: Disruptive effects of novel exteroceptive stimulation

Abstract

A variation of Kalat and Rozin's two-presentation paradigm was used to test the hypothesis that the first, as opposed to the second, presentation of a flavor conditioned stimulus (CS) constitutes the functional CS in two-presentation experiments involving moderate interflavor intervals (IFIs), and results in flavor aversions that are a function of the primary, as opposed to the secondary, conditioned stimulus-unconditioned stimulus (CS-US) interval. Contrary to the hypothesis, it was shown in Experiment 1 that holding the primary CS-US interval constant at 4 hr for each of three groups, while decreasing the secondary CS-US interval (i.e., the interval between the second flavor presentation and the illness) from 3.75 hr to 2.5 hr to .5 hr, resulted in the flavor aversion increasing as the secondary CS-US interval decreased. However, the aversion acquired by the group with a 0.5 hr secondary CS-US interval was also found to be significantly weaker than that acquired by a single-presentation 0.5 hr control group. In Experiment 2 it was demonstrated that animals exposed to novel exteroceptive stimulation (NES) immediately prior to a second flavor presentation that preceded the US by 0.5 hr acquired an aversion as strong as that acquired by a 0.5-hr control group. In Experiment 3 it was demonstrated that, in the absence of a second flavor presentation, animals exposed to novel exteroceptive stimulation 0.5 hr prior to the US acquired a weaker flavor aversion than did animals not exposed to novel exteroceptive stimulation during the 4-hr flavor CS-illness US interval. The contrasting effects of novel exteroceptive stimulation observed in Experiments 2 and 3 were replicated in Experiment 4. The results suggest, consistent with the trace-decay hypothesis and Wagner's (1976) general model of stimulus processing, that exposure to novel exteroceptive stimulation disrupts continued processing of the short-term memory (STM) trace of the initial presentation of a flavor CS, and hence minimizes stimulus preexposure effects attributable to the priming of STM.