Table 1. Statistics on the effect of lever in each strain during the last 3 d of nicotine and food SA.
| Nicotine | Food | |||||
| Strain | Df | F | p | Df | F | p |
| BN | (1,9) | 22.04 | 0.001 | (1,8) | 168.50 | <0.001 |
| DA | (1,7) | 2.00 | 0.200 | (1,7) | 86.85 | <0.001 |
| F344 | (1,7) | 8.70 | 0.021 | (1,10) | 44.92 | <0.001 |
| LEW | (1,9) | 16.53 | 0.003 | (1,8) | 100.20 | <0.001 |
| SHR | (1,8) | 82.99 | <0.001 | (1,6) | 164.90 | <0.001 |
| WKY | (1,9) | 18.78 | 0.002 | (1,8) | 46.36 | <0.001 |
| FD F1 | (1,7) | 10.70 | 0.014 | (1,9) | 96.36 | <0.001 |
| FL F1 | (1,9) | 23.73 | 0.001 | (1,9) | 50.45 | <0.001 |
| FS F1 | (1,10) | 14.40 | 0.004 | (1,8) | 29.34 | 0.001 |
| LB F1 | (1,10) | 13.56 | 0.004 | (1,8) | 117.50 | <0.001 |
| LS F1 | (1,5) | 7.83 | 0.038 | (1,7) | 120.50 | <0.001 |
| WL F1 | (1,7) | 9.93 | 0.016 | (1,9) | 120.40 | <0.001 |
Active v. inactive lever presses (numbers not shown) during the last 3 d of nicotine or food SA were analyzed using repeated measures ANOVA for each isogenic strain. The p values that achieved statistical significance (p<0.05) are highlighted in bold and italics.