Final answer:
Increased exposure to a negative stimulus can lead to a stronger aversive response, as shown by Zajonc's theory and studies on conditioned taste aversion.
Step-by-step explanation:
Zajonc's theory of repeated exposure suggests that the more we are exposed to a stimulus, the more we are likely to develop a preference for it, given the stimulus is neutral or positive.
However, if the stimulus is negative, increased exposure can lead to a stronger aversion or negative response to that stimulus. This is observed in conditioned taste aversions, where organisms quickly learn to avoid foods that have made them ill, even if the illness occurs several hours after consumption.
This rapid learning is believed to be an evolutionary adaptation to protect the organism from potential harm. This type of learning demonstrates biological constraints to conditioning, as it shows that some associations are more easily formed than others, which is evident in Garcia and Koelling's study with rats.
Here, rats easily associated taste with illness, but not lights or sounds, suggesting a natural predisposition towards learning certain types of stimulus associations critical for survival.