Essay on Animal Behavior: Mimicry Lab Report

2083 Words Dec 14th, 2012 9 Pages
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
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Methods The method that we used in our experiment deals with a feeding station. An outdoor feeding station was established in Colchester, Vermont on Saint Michael’s College campus. The station was located in a field across the street and behind an astronomy tower surrounded by trees. Our class chose to use red, green, and purple as the prey colors. After a group discussion took place on which colors would best fit this was our conclusion. We chose to use green as the palatable prey, purple as the mostly palatable, and red as the distasteful prey. The mostly palatable prey consisted of ¾ palatable, while the mostly distasteful prey only consisted of ¼ palatable. Flour and lard were the ingredients in the recipe that we used for the prey. The addition of quinine sulfate was given to the distasteful prey to add to the repulsive reaction of the predator (Banschbach, 2012). Next the prey was then colored according to the chosen colors by our class. The red coloring was created using two bottles of red dye in increments of 20 drops, while the green coloring was created using 100 drops of green dye in 25 drop increments. The purple coloring was created in class on the same day but the data for replicating the purple pigment has been misplaced. After the prey was colored the class cut the floury lard prey into roughly (6mm) sections long. They were then labeled in accordance to their palatability. We then randomized the arrays of

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