Effects of CS concentration in taste‐aversion learning: Problems in assessing aversion strength

The concentration of saccharin (CS) solutions was varied between groups of rats in four taste‐aversion learning experiments, using lithium chloride as the aversive agent (US). Saccharin intake was measured on four one‐bottle presentations yielding data on initial taste neophobia as well as postconditioning aversion strength. The results indicated that saccharin intake declined progressively with increasing concentrations on the first presentation, and that preconditioning intake to a large extent predicted postconditioning intake. In an attempt to correct postconditioning values for differences of saccharin intake on the preceding trial, a taste suppression ratio (TSR) was computed as the quotient of the amounts of saccharin consumed by individual rats on consecutive presentations. In general, the TSR was found to be too insensitive to detect differences of conditioning strength acquired by different saccharin concentrations. Alternative approaches to the CS‐concen‐tration problem in taste‐aversion learning are discussed.