TASTE-AVERSIONS TO SEVERAL HALOGENATED HYDROCARBONS
- 1 January 1983
- journal article
- research article
- Vol. 5 (1) , 23-27
Abstract
Five halogenated hydrocarbons (chloral, trichloroethylene, 1,2-dichloroethylene, 1,2-dichloroethane and 1,1,2-trichloroethane) were evaluated in the taste aversion paradigm to determine thresholds for producing aversion effects [in mice]. Comparisons were made between threshold determination for acute and repetitive conditioning trials. All of the compounds produced saccharin aversions following 1 pairing of the chemical exposure with saccharin ingestion. Repetitive conditioning trials did not alter the thresholds for producing aversions with any of the 5 compounds evaluated. Potencies of the compounds in producing conditioned taste aversions were chloral > 1,1,2-trichloroethane > 1,2-dichloroethane > 1,2-dichloroethylene > trichloroethylene.This publication has 5 references indexed in Scilit:
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