Table 1.

The lick rate (licks/s) for the three brief-access taste tests as a function of sucrose concentration.

Sucrose (wt%)
	0	3	5.8	10.7	20
Total trials
Gustatory	2.65 ± 0.05	3.1 ± 0.05	3.7 ± 0.05	4.24 ± 0.04	4.44 ± 0.04
Start	1.73 ± 0.04	2.85 ± 0.04	3.53 ± 0.04	4.22 ± 0.04	4.23 ± 0.03
Start/Stop	3.01 ± 0.06	3.94 ± 0.06	4.63 ± 0.05	5.35 ± 0.04	5.56 ± 0.04
Complete trials
Gustatory	6.07 ± 0.05	3.21 ± 0.04	6 ± 0.04	5.87 ± 0.04	6 ± 0.04
Start	6.14 ± 0.05	5.92 ± 0.04	5.72 ± 0.04	5.79 ± 0.03	5.72 ± 0.03
Start/Stop	6.44 ± 0.04	6.39 ± 0.03	6.32 ± 0.03	6.35 ± 0.03	6.43 ± 0.03
Incomplete trials
Gustatory	1.75 ± 0.04	2.04 ± 0.04	2.51 ± 0.04	3.17 ± 0.04	3.43 ± 0.04
Start	1.35 ± 0.03	2.22 ± 0.03	2.9 ± 0.04	3.48 ± 0.04	3.73 ± 0.03
Start/Stop	2.07 ± 0.04	2.75 ± 0.05	3.29 ± 0.06	3.75 ± 0.07	3.92 ± 0.07
Tastant/water ratio
	0	3	5.8	10.7	20
Total trials
Gustatory	1 ± 0	1.19 ± 0.03	1.47 ± 0.04	1.74 ± 0.07	1.83 ± 0.08
Start	1 ± 0	1.8 ± 0.06*	2.32 ± 0.1*	2.8 ± 0.15*	2.8 ± 0.13*
Start/Stop	1 ± 0	1.44 ± 0.04	1.71 ± 0.05	1.99 ± 0.08	2.07 ± 0.08

Values are (mean ± sem). Data in bold means p < 0.05, in comparison with Gustatory task. All lick rates (licks/s) were statistically different relative to water (0%) at an alpha level of 0.05. In the Tastant/Water ratio data,

^*means p < 0.05, in comparison with the Start/Stop task.