waldentwo

Taste aversion conditioning is a version of classical conditioning where food is purposely prepared with some type of illness and from then on the food is associated with the illness and will be avoided. This is a common occurrence among many people. For example, I used to really like checkers fast food and then I got food poisoning and no longer will I eat checkers. Even when I smell it, it just reminds me of that incident. Another example for me would be tequila, for what should be obvious reasons, I will never drink tequila ever again. According to the textbook on page 422 and 423, there are many undergraduate students who feel the same way. There is also more information on a typical experiment that is done involving rats and poisoning them if you would like to read more about it. I understand why they are necessary but I am still trying to get past all the horrible animal tests. Latent inhibition occurs because we are more likely to associate a relatively novel item, such a...