1) The study below is described as an experiment. What aspects of the method ind
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1) The study below is described as an experiment. What aspects of the method indicate that the researchers used an experimental research design? Describe the variables in this study (independent variable and levels, dependent variable).Purpose of the Study. The researchers examined preferences for beer under conditions that varied in terms of when information about an ingredient of one of the beers was given: before tasting, after tasting but before preferences were indicated, and never (no information was given to one group about the ingredients). The ingredient given is one that most people think should make the beer taste worse. The research question was whether the timing of the ingredient information would affect the preference for the beer by influencing one’s expectation of taste of the beer. Preference for the beer with the undesired ingredient should be lower in any condition where the information influences the preference. Method of the Study. Pub patrons in Massachusetts were asked to participate in a taste test of two types of beer labeled “regular beer” and “MIT brew.” The “MIT brew” contained a few drops of balsamic vinegar (the vinegar apparently changed the flavor of the beer very little). Participants were randomly assigned to one of the three groups that differed according to when information was given: blind group (no information given), before-tasting group (information given before tasting), and after-tasting group (information given after tasting but before preference was indicated). All participants were given a small sample of each beer to taste. They were asked to indicate which of the two beers they preferred. Results of the Study. In the blind condition, the “MIT brew” was preferred more often (about 60% of the group) than the before condition (only about 30% of the group), indicating that ingredient information had an effect before tasting. However, the “MIT brew” was also preferred more often in the after condition (just over 50% of the group) than in the before condition and was not preferred less often than the blind condition, indicating that when ingredient information is given after tasting, it does not affect preference. Figure B.1 presents the means of the three groups. Conclusions of the Study. The researchers concluded that the timing of information about a beer-drinking experience affects preference for the beer. Their results indicated that when information about the beer ingredient was given before the participants tasted the beer, it affected their tasting experience (and their preferences), but when information was given after the participants tasted the beer, it did not affect their experience or their preference. More generally, this study showed that our expectations of our perceptual experiences affect how we judge those experiences. Purpose of the Study. The researchers examined preferences for beer under conditions that varied in terms of when information about an ingredient of one of the beers was given: before tasting, after tasting but before preferences were indicated, and never (no information was given to one group about the ingredients). The ingredient given is one that most people think should make the beer taste worse. The research question was whether the timing of the ingredient information would affect the preference for the beer by influencing one’s expectation of taste of the beer. Preference for the beer with the undesired ingredient should be lower in any condition where the information influences the preference. Method of the Study. Pub patrons in Massachusetts were asked to participate in a taste test of two types of beer labeled “regular beer” and “MIT brew.” The “MIT brew” contained a few drops of balsamic vinegar (the vinegar apparently changed the flavor of the beer very little). Participants were randomly assigned to one of the three groups that differed according to when information was given: blind group (no information given), before-tasting group (information given before tasting), and after-tasting group (information given after tasting but before preference was indicated). All participants were given a small sample of each beer to taste. They were asked to indicate which of the two beers they preferred. Results of the Study. In the blind condition, the “MIT brew” was preferred more often (about 60% of the group) than the before condition (only about 30% of the group), indicating that ingredient information had an effect before tasting. However, the “MIT brew” was also preferred more often in the after condition (just over 50% of the group) than in the before condition and was not preferred less often than the blind condition, indicating that when ingredient information is given after tasting, it does not affect preference. Figure B.1 presents the means of the three groups. Conclusions of the Study. The researchers concluded that the timing of information about a beer-drinking experience affects preference for the beer. Their results indicated that when information about the beer ingredient was given before the participants tasted the beer, it affected their tasting experience (and their preferences), but when information was given after the participants tasted the beer, it did not affect their experience or their preference. More generally, this study showed that our expectations of our perceptual experiences affect how we judge those experiences. Figure 3.6 Results of the Beer-Tasting Study 80 70 60 50 40 20 10 0 Blind Before Information group After SOURCE: Results from Lee, Frederick, and Ariely's (2006) study
Explanation / Answer
In an experimental research design, investigators apply treatments to experimental units and then proceed to observe the effect of the treatments on the experimental units.
The method followed in the study - Participants (experimental units) were randomly assigned to one of the three groups (treatments) that differed according to when information was given: blind group (no information given), before-tasting group (information given before tasting), and after-tasting group (information given after tasting but before preference was indicated). All participants were given a small sample of each beer to taste and the effect of the given treatments on the participants preference for two beers were observed. Thus, this demonstrate the study as experimental research design.
The independent variable in the study is "timing of the ingredient information". It has three levels - before tasting, after tasting but before preferences were indicated, and never (no information was given to one group about the ingredients.
The dependent variable in the study is preference for the beer among two types of beer labeled “regular beer” and “MIT brew.”
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