17
LEARNING BY DOING RESEARCH
A simple experiment involving repeated measures that would also be familiar to students is a Ataste test.@
These procedures could be used as a class demonstration or students could conduct this simple
experiment with friends as participants. Presented here are procedures that could be followed for
comparing two conditions, but it would be easy to expand the number of conditions depending on students’
research question. An advantage of the taste-test experiment is that students can appreciate the
complications associated with differential transfer in the repeated measures design.
Step 1: Students choose their research question. For example, students might ask, ACan people
distinguish between Coke and Diet Coke?@ (a third condition might test Coke Zero), or ACan people tell the
difference between Coke and Pepsi?@ (a third condition might test a generic product). Instead of Atell the
difference@ questions, students may choose a question relating to preference (e.g., ADo people prefer
Coke or Pepsi?@). Students may identify other products of interest for comparison.
Step 2: Define the dependent variable. To illustrate computational procedures using the repeated measures
design, students could use a rating scale for each taste sample. For example, for a research question
regarding whether people can distinguish between products, participants could rate the likelihood that each
product is Coke on a 1-10 scale. They would make the rating for each taste sample. If the research question
concerns preference, the dependent variable question could ask participants to use a rating scale anchored
by Ado not like at all@ to Alike very much@ for each taste sample.
Step 3: Decide what type of repeated measures design to use. Students should decide whether each
participant samples each product once (incomplete design) or more than once (complete design). Once this
decision is made, students should decide the method for balancing practice effects in their design.
Step 4: Design the procedure for recording participants= responses based on the dependent variable and
repeated measures design selected. Other decisions, such as how much of each product should be tasted,
how to keep participants (and experimenters) blind to condition, random assignment to orders of conditions,
and extraneous variables to hold constant, should be addressed.
Step 5: Tabulate the results, making sure to Aunwind@ the order of conditions and product condition (i.e.,
Aproduct A@ will appear in the 1st ordinal position and the 2nd ordinal position, etc.). Use descriptive
statistics to describe the findings, and inferential statistics as appropriate to the classroom situation.
Step 6: Address issues of differential transfer: Is it possible that sampling AProduct A@ first influences the
taste of AProduct B,@ and vice versa? A simple way to test for the possibility of differential transfer is to
compare the overall results for the repeated measures design with the results for just the first ordinal
position. Are ratings of the products different in the first ordinal position, in which no prior tasting could
influence participants= ratings, compared to the overall results?
Step 7: Students may be asked to write a brief report to describe their findings. In their report they should
describe their research question; the research design, including how the independent variable was
manipulated and counterbalancing procedures; the dependent variable; a summary of the results, including
descriptive and inferential statistics (as appropriate); a discussion of their test for differential transfer; and
their conclusions.