Type of Document	Dissertation
Author	Smith, Patrick L
URN	etd-09042003-174323
Title	Temperature As A Stimulus In Ingestive Behavior
Degree	Doctor of Philosophy
Department	Psychology, Department of
Advisory Committee	Advisor Name Title Dr. James C. Smith Committee Chair Dr. Mark H. Licht Committee Member Dr. Michael E. Rashotte Committee Member Dr. Robert J. Contreras Committee Member Dr. Thomas A. Houpt Committee Member
Keywords	Electrophysiological Evidence of a Temperature/Tas
Date of Defense	2003-06-01
Availability	unrestricted
Abstract The perception of food involves input from different sensory modalities. In addition to taste input, other sensory cues like olfaction, texture, and temperature are involved with the flavor properties in ingestive behavior. Of these different types of sensory input, the effect of temperature on such feeding behavior is the least understood. While there has been a great deal of electrophysiological data at the level of sensory nerves to support an interaction between taste and temperature stimuli, there has been minimal evidence to support such an interaction at the behavioral level. To demonstrate such an interaction behaviorally, a number of criteria needed to be satisfied for temperature responses that were independent of taste cues. The first part of this research demonstrated that rats can respond to exclusively thermal input by displaying the following ingestive behaviors in different series of two-choice, short-term intake tests: thermal preferences, thermal aversions, discrimination between thermal stimuli, and generalization of a thermal response to other stimuli. Once these behaviors were characterized, the last part of this research examined any possible interactions between taste and temperature stimuli. This work established two features that are necessary properties of a taste and temperature interaction. First, the relative saliency of these cues was assessed to determine whether the expression a conditioned aversion to a mixture of taste and temperature cues was more influenced by either sensory input. This experiment demonstrated that although a taste and temperature interaction was not entirely clear, both sensory cues were readily associated with avoidance behavior. The second feature, the relative strengths of expressed aversions to a thermal cue, a taste cue, or a mixture of both cues was determined by measuring relative times of extinction for each condition. This experiment demonstrated a.) temperature and taste aversions extinguish differently under the conditions of the present experiment; and b.) the presence of both cues strengthen the expression of a conditioned aversion. Taken together, the present studies begin to behaviorally show that a taste and temperature interaction does in fact exist.
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