Taste Aversion Learning by Birds in Colchester, Vermont on the Saint Michael’s College campus: A Study of Batesian Mimicry

Dana Dipinto April 11,2012 Animal Behavior Mimicry Lab Report
Taste Aversion Learning by Birds in Colchester, Vermont on the Saint Michael’s College Campus: A Study of Batesian Mimicry

Abstract This study’s purpose was to learn and investigate the different aspects of Batesian mimicry, learn bird species common to the area, their different foraging behaviors, and investigate if a modification to their foraging behaviors can be implemented through learning. We will also measure the …show more content…

The method for putting the prey out at the station and taking trays in was divided up between the students in the class. The first tray was set out between 800 and 900 hours. That data was collected between the hours of 1200 and 1300 when a new set of prey were set out. A final group of students would collect this data and bring the trays in around the hour of 1700 hours concluding the experiment for the day (Banschbach, 2012).

Results

Table 1.) Removal of prey by color per day. The numbers represent the total number of prey per color removed each day. Totals located at the bottom, represent the number of all prey set out and removed throughout each collection period.

SPRING 2009 | | FRI A.M. | | FRI P.M. | | SAT A.M. | | SAT P.M. | | Prey Type | | set out | removed | set out | removed | set out | removed | set out | removed | all palatable | red | 29 | 8 | 37 | 4 | 32 | 18 | 32 | 24 | 3/4 palatable | blue | 42 | 10 | 35 | 2 | 29 | 1 | 31 | 8 | 1/4 palatable | green | 29 | 0 | 28 | 0 | 39 | 5 | 37 | 12 | | TOTAL | 100 | 18 | 100 | 6 | 100 | 24 | 100 | 44 |

SUN A.M. | | SUN P.M. | | TUES A.M. | TUES P.M. | set out | removed | set out | removed | set out | removed | set out | Removed | 41 | 41 | 35 | 27 | 32 | 32 | 32 | 32 | 23 | 9 | 36 | 0 | 34 | 34 | 26 | 5 | 36 | 21 | 29 | 3 | 34 | 0 | 31 | 6 | 100 | 71 | 100 | 30 | 100 | 66 | 100 |