Descriptive Statistics
Mean
Std. Deviation
N
FermentedFish
11.7100
5.63214
10
PigIntestine
19.8200
3.98742
10
BullTesticle
24.3600
4.35666
10
7.6700
3.35064
10
16.2800
5.17554
10
BalutEgg
SpoiledMilk
Mauchly's Test of Sphericitya
Measure: MEASURE_1
Within Subjects Effect
Mauchly's W
Approx. Chi-
df
Epsilonb
Sig.
Square
Greenhouse-
Huynh-Feldt
Lower-bound
Geisser
FoodType
.329
8.245
9
.520
.768
1.000
.250
Tests the null hypothesis that the error covariance matrix of the orthonormalized transformed dependent variables is proportional to an identity
matrix.
a. Design: Intercept
Within Subjects Design: FoodType
Mauchly’s W found not to be significant, therefore assume sphericity (.520>.05).
b. May
to
be used
Tests of Within-Subjects Effects
adjust
Measure: MEASURE_1
the
of
degrees
Source
Type III Sum of
df
Mean Square
F
Sig.
Squares
for the
Sphericity Assumed
1723.483
4
430.871
19.106
.000
Greenhouse-Geisser
1723.483
3.072
560.956
19.106
.000
Huynh-Feldt
1723.483
4.000
430.871
19.106
.000
Lower-bound
1723.483
1.000
1723.483
19.106
.002
Sphericity Assumed
811.877
36
22.552
Greenhouse-Geisser
811.877
27.652
29.361
Huynh-Feldt
811.877
36.000
22.552
Lower-bound
811.877
9.000
90.209
FoodType
Error(FoodType)
averaged tests of significance. Corrected tests are displayed in the Tests of Within-Subjects Effects table.
freedom
Pairwise Comparisons
Measure: MEASURE_1
(I) FoodType
(J) FoodType
Mean
Std. Error
Sig.b
95% Confidence Interval for
Differenceb
Difference (I-J)
Lower Bound
Upper Bound
2
-8.110
2.593
.122
-17.678
1.458
3
-12.650*
2.021
.001
-20.107
-5.193
4
4.040
1.686
.402
-2.181
10.261
5
-4.570
2.358
.846
-13.271
4.131
1
8.110
2.593
.122
-1.458
17.678
3
-4.540
2.421
.935
-13.472
4.392
4
12.150*
1.525
.000
6.522
17.778
5
3.540
2.139
1.000
-4.352
11.432
1
12.650*
2.021
.001
5.193
20.107
2
4.540
2.421
.935
-4.392
13.472
4
16.690*
1.766
.000
10.175
23.205
5
8.080
2.198
.051
-.030
16.190
1
-4.040
1.686
.402
-10.261
2.181
2
-12.150*
1.525
.000
-17.778
-6.522
3
-16.690*
1.766
.000
-23.205
-10.175
5
-8.610*
2.276
.043
-17.007
-.213
1
4.570
2.358
.846
-4.131
13.271
2
-3.540
2.139
1.000
-11.432
4.352
3
-8.080
2.198
.051
-16.190
.030
4
8.610*
2.276
.043
.213
17.007
1
2
3
4
5
Based on estimated marginal means
*. The mean difference is significant at the .05 level.
b. Adjustment for multiple comparisons: Bonferroni.
Results
A repeated measures ANOVA with Food Type (5) as a within subjects variable was
performed and a significant main effect was found, F(4,36)=19.106, ME=22.552, p<.001.
A post hoc test with a Bonferroni correction was performed and significant differences
were found. It took participants significantly longer to gag or vomit following the consumption
of Bull Testicle (M=24.36, SD=4.357) than Fermented Fish (M=11.71, SD=5.632) and Balut Egg
(M=7.67, SD=3.351). It was also found that participants took significantly longer to gag or vomit
following the consumption of Pig Intestine (M=19.82, SD=3.987) than Balut Egg. Lastly, it was
found that participants took significantly longer to gag or vomit following the consumption of
Spoiled Milk (M=16.28, SD=5.176) than Balut Egg. The means and standard deviations for time
in seconds before gagging and vomiting are presented in Table 1. The means and standard error
of the means for time in seconds before gagging and vomiting are presented in Figure 1.
Table 1
Time Before Gagging or Vomiting in Seconds by Food Type
Food Type
Mean
Standard Deviation
Fermented Fish
11.710000
5.632140
Pig Intestine
19.820000
3.987420
Bull Testicle
24.360000
4.356666
Balut Egg
7.670000
3.350640
Spoiled Milk
16.280000
5.175540
30
Time (s)
25
20
15
10
5
0
Fermented Fish
Pig Intestine
Bull Testicle
Balut Egg
Spoiled Milk
Food Type
Figure 1. Time before vomiting or gagging in seconds as a function of food type. Error bars
represent +/- standard errors of mean.