Pavlov's Classical conditional theory by dr. babita

1. Presented By,
Babita Mishra
B. Ed 1st Year
Roll No. - 18
Submitted To,
Shilpi Ma’am

3. Conditioning
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“…aprocess by which people or animalsare
trained to behave in aparticularway
when particular thingshappen.”

4. ClassicalConditioning
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Proposed by: Dr. Ivan Pavlov (1849-1936), a
famous Russian physiologist. He had won
Nobel Prize for thisdiscovery.
Other names of CC: Respondent Conditioning/
Pavlovian Conditioning.
Definition: “…learning that takes place when a
conditioned stimulus is paired with an
unconditioned stimulus.”

5. How Pavlov Discovered CC?
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• Actually Pavlov wasstudying the digestive
system of dog. During his studies he noticed
that his dogs,started secreting saliva assoon
asthey sawthe empty plate in which food
was served.
• Ideally, plate is not astimuli that is sufficient
to activate hunger drive and secrete saliva.So
he designed the experiment to seeif other
neutral stimuli can also do the samejob.

6. TheExperiment
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Setup: Dog is kept hungry on experimental table
fitted with mechanically controlled devices
observer is hidden from dog but he can see the
dog through mirrors .
Procedure:
1.Bell sound Foodisproduced.
2.Dog SeesfoodSalivates.
3.Step1 is repeated several times.
4.Bell Sound DogSalivates.

7. What ActuallyhappenedDuringThe
Experiment??
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8. Conceptof US,UR,CS,CR
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•
•
•
•
Unconditioned Stimulus (US):produces response
without prior learning (eg.Food)
Unconditioned Response(UR):the response to US.
This is not due to learning. (eg., salivation onseeing
food).
Conditioned Stimulus (CS):it is that stimulus whichwas
previously neutral. It produces response afterlearning/
ClassicalConditioning hasoccurred. (eg., sound of
bell).
Conditioned Response(CR):the response to CS.This is
due to learning. (eg., salivation on hearingbell).

9. Beforeconditioning US UR
(Food) (Salivation onseeingfood)
Duringconditioning CS+US UR
(Food+Bell) (Salivation onseeingfood)
After Conditioning CS CR
(Bell)
(Salivation onhearingbell
sound.)
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10. Determinants of ClassicalConditioning
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1. Time Relations betweenStimuli:
a) Simultaneous Conditioning
b) Delayed Conditioning
c) Trace Conditioning
d) Backward Conditioning
a),b),c) are also called as forwardconditioning.
2. Type of Unconditioned Stimuli:
a) Appetitive
b) Aversive.
3. Intensity of ConditionedStimuli

11. Time Relations betweenStimuli:
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a) Simultaneous conditioning: CSand USare
presented and terminated together.
b) Delayed conditioning: CSis presented, leave
it for a while present USand terminate CS&
UStogether. This is most effectiveway.
c) Traceconditioning: CSbegins and ends
before USispresented.
d) Backward conditioning: CSis presented after
USisterminated.

12. NOTE
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 Delayed conditioning is found tobe most effective way
of producing astrong conditionedresponse.
 According to Ross& Ross(1971), whicheversequence
is used, the time between the stimulimay be critical.
Theoptimal interval between the onset of CSandthe
onset of USis very short, Typically between one- half
and one second.Asthis interval increases, CSusually
weakens. When this gapis more than several seconds,
no learning is achieved. Except in learning aversionsto
certain tastes.

13. Typeof Unconditioned Stimuli:
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TheUSused in studies of CCare basically of two types:
i. Appetitive USautomatically elicits approach responses, such as
eating, drinking, caressing, etc. These responses give
satisfaction and pleasure.
ii. Aversive US such as noise, bitter taste, electric shock, painful
injections, etc. are painful, harmful, and elicit avoidance and
escaperesponses.
Appetitive classical conditioning is slower and requires greater
number of acquisition trials, but aversive classical conditioning
is established in one, two or three trials depending on the
intensity of the aversiveUS.

14. Intensity of ConditionedStimuli
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Thisinfluences the course of bothappetitive
and aversive classicalconditioning.
More intense CSare more effectivein
accelerating the acquisition ofCR.
Themore intense the CS,the fewer arethe
number of acquisition trials needed for
conditioning.

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