structure of dna fig. 2.1.1. proteins are synthesized by an interaction between dna and rna fig....
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Structure of DNA
Fig. 2.1.1
Proteins are synthesized by an interaction between DNA and RNA
Fig. 2.1.2
Concordance in Twin Studies
Identical Twins
Adopted- rearedapart… differentparents, differentenvironments
If one isschizophrenicwhat is the chance that the other will be?????
Fig. 2.1.3
Correlation Coefficients of Different Sizes
r= 0.0
No relation
r= 0.99
Strong linear relation
Fig. 2.1.4
IQ Correlations for Different Types of Children
Fig. 2.1.5
Correlation Coefficients of Different Sizes
r= 0.0
No relation
r= 0.99
Strong linear relation
r= 0.70
moderate linear relation
Fig. 2.1.6
Conditioned Taste Aversion
Step 1:Present familiarFlavor A.
Fig. 2.2.1
Conditioned Taste Aversion
Step 2:Present unfamiliarFlavor B. Also,rat receivesan injection of asubstance thatgenerates sicknessor nausea.
Fig. 2.2.2
Conditioned Taste Aversion
Step 3: Retention.Present both flavors(A and B). Which oneDo they consume?
Fig. 2.2.3
Conditioned Taste Aversion
Step 3: Retention.Rats and other animals avoid the flavor associated with prior sickness or nausea!
Fig. 2.2.4
Classical or Pavlovian Conditioning
Fig. 2.4.1
Event Record of Temporal Conditions
CS
CS
CS
CS
US
US
US
US
Type of Conditioning
Simultaneous
Backwards
Short Delay
Time
Long Delay
Occurrence of CS or US Fig. 2.4.2
Extinction and Spontaneous Recovery
Acquisition(CS presented
With US)
Extinction(CS presentedWithout US)
Successive Days of Extinction(spontaneous recovery in
beginning of each session)
trials
CR
AM
PL
ITU
DE
Fig. 2.4.3
Generalization
Blue light
+ FOOD
response
...SALIVATION
…after many trials with blue light, present similar blue light..
Similar blue light
response
SALIVATION
.Fig. 2.4.4
Discrimination
Blue light
+ FOOD
response
...SALIVATION
…after many trials with blue light, present red light..
red light
response
NO SALIVATIONFig. 2.4.5
Additional Conditioning Phenomena
• Semantic Conditioning
• Conditioned Emotional Response (CER) conditioning
• Immune System Conditioning
Fig. 2.4.6
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