{"id":39998,"date":"1999-01-01T00:00:00","date_gmt":"1999-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/aprendizaje-inhibitorio-en-la-extincion-de-la-aversion-condicionada-al-sabor\/"},"modified":"1999-01-01T00:00:00","modified_gmt":"1999-01-01T00:00:00","slug":"aprendizaje-inhibitorio-en-la-extincion-de-la-aversion-condicionada-al-sabor","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/psicologia\/aprendizaje-inhibitorio-en-la-extincion-de-la-aversion-condicionada-al-sabor\/","title":{"rendered":"Aprendizaje inhibitorio en la extincion de la aversion condicionada al sabor."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Aranzazu Huidobro Arreba <\/strong><\/h2>\n<p>En este trabajo se intent\u00f3 verificar, con un procedimiento de aversi\u00f3n al sabor, si durante la extinci\u00f3n el ec adquiere un segundo significado inhibitorio. Se llevaron a cabo cinco experimentos en los que se compar\u00f3 la actuaci\u00f3n de tres grupos de animales (extinci\u00f3n, preexposici\u00f3n y control) en las pruebas com\u00fanmente aceptadas de la inhibici\u00f3n: sumaci\u00f3n (experimentos 2, 3, 4 y 5) y retraso (experimentos 1, 2, 4 y 5), siendo la sacarina el sabor \u00abtarget\u00bb, que para el primer grupo era un sabor extinguido, para el segundo preexpuesto y para el tercero un sabor extinguindo, para el segundo preexpuesto y para el tercero un sabor nuevo. Los resultados permiten concluir que la sacarina tras una extinci\u00f3n prolongada adquiere propiedades inhibitorias condicionadas (valor de seguridad), ya que supera ambas pruebas de la inhibici\u00f3n. en contraste, cuando la sacarina es un sabor preexpuesto, y el animal no tiene experiencia previa de malestar asociado a otro sabor, \u00fanicament supera la prueba de retraso, lo que indicar\u00eda que s\u00f3lo posee un valor de familiaridad.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Aprendizaje inhibitorio en la extincion de la aversion condicionada al sabor.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Aprendizaje inhibitorio en la extincion de la aversion condicionada al sabor. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Aranzazu Huidobro Arreba <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1999<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>hoz Rosales Garc\u00eda<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Luis Aguado aguilar <\/li>\n<li> Pellon suarez de puga ricardo (vocal)<\/li>\n<li>m. victoria Diez chamizo (vocal)<\/li>\n<li>alfredo Espinet rubio (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Aranzazu Huidobro Arreba En este trabajo se intent\u00f3 verificar, con un procedimiento de aversi\u00f3n al sabor, si [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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