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Essay / Research Paper Abstract
This 4 page paper provides an overview of three specific questions on classical conditioning and conditioning theories. Bibliography lists 5 sources.
Page Count:
4 pages (~225 words per page)
File: MH11_MHconditioning.rtf
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Unformatted sample text from the term paper:
using this paper as an example. Also, the student requested 150 words for the first question and a minimum of 275 words for each of the last two
questions. The student must recognize that this results in a greater page count than was purchased (results in 3.11 pages). In the future, if you want purhcase additional
pages or the questions will not be fully answered. Introduction Classical conditioning has been studied for many years as a result of the viewed importance of conditioning in
understanding the underlying impacts of stimulus on learned responses. Inherent in the early experiements of theorists like Ivan Pavlov is the understanding that unconsious exposure to certain stimuli can
alter behavioral responses. Undertanding classical conditioning and the role of awareness provides a basis for considering the factors that impact psychological and psychosocial development over time. Classical
Conditioning Classical conditioning is often referenced in terms of the experiments of Ivan Pavlov. Pavlov paired conditioned stimulus, or those that caused innate responses, with neutral stimulus, or those
that do not cause innate responses, and repeatedly exposed subjects to these paired stimulus. Over time, Pavlov discovered that the association between the two were so strong that if
the conditioned stimulus were removed and only the neutral stimulus presented, the same unconscious response that occurred when the two were paired would occur in the presecence of the neutral
stimulus (Pavlov, 1960; See also Terry, 2006). For example, if a dog is presented with both a food source and a bell ringing at the same time, the
food source would cause the dog to drool, while the bell would not cause any innate response. Over time, the absence of the food source and the use of
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