Table 2.
Effect of extrinsic variables on mean reversal interval
|
|
Mean reversal interval (seconds) |
||||
|---|---|---|---|---|---|
| Variables
|
First
|
Second
|
Third
|
||
| Temperature | |||||
| Low (16°) | 76 ± 3.9 (100) | 34 ± 3.5 (100) | 29 ± 2.9 (98) | ||
| High (26°) | 58 ± 3.3 (102) | 21 ± 1.8 (100) | 17 ± 2.1 (100) | ||
| Dryness of the assay plate | |||||
| Wetter | 48 ± 4.1 (75) | 20 ± 3.6 (75) | 22 ± 3.6 (75) | ||
| Drier | 63 ± 4.1 (75) | 24 ± 3.5 (75) | 22 ± 2.7 (75) | ||
| Humidity | |||||
| High (90%) | 45 ± 2.0 (50) | 11 ± 1.4 (50) | 10 ± 0.9 (50) | ||
| Low (30%) | 64 ± 4.1 (50) | 20 ± 2.6 (50) | 18 ± 3.4 (50) | ||
| Texture of the assay plate | |||||
| M9 | 23 ± 4.3 (40) | 22 ± 4.4 (40) | 16 ± 3.6 (40) | ||
| Silica | 34 ± 7.2 (40) | 18 ± 4.2 (40) | 15 ± 2.9 (40) | ||
| Food | |||||
| N2 | |||||
| − food | 37 ± 2.1 (112) | 17 ± 1.7 (112) | 19 ± 2.7 (112) | ||
| + food | 150 ± 6.1 (56) | 85 ± 16.3 (21) | 48 ± 14.6 (16) | ||
| − food | |||||
| N2 | 37 ± 2.1 (112) | 17 ± 1.7 (112) | 19 ± 2.7 (112) | ||
| che-2 | 49 ± 7.2 (30) | 27 ± 6.7 (30) | 13 ± 1.5 (30) | ||
| osm-1 | 43 ± 6.2 (30) | 20 ± 3.6 (30) | 17 ± 4.2 (30) | ||
| + food | |||||
| N2 | 111 ± 10.9 (25) | 44 ± 7.4 (25) | 33 ± 8.6 (25) | ||
| che-2 | 55 ± 5.3 (30) | 17 ± 3.8 (30) | 24 ± 6.9 (30) | ||
| osm-1 | 71 ± 6.1 (30) | 33 ± 7.0 (30) | 18 ± 3.9 (30) | ||
|
bas-1
|
161 ± 7.1 (31)
|
64 ± 16.1 (7)
|
41 ± 23.2 (5)
|
||
The data consist of the mean reversal intervals in seconds ± SEM for the first, second, and third intervals. The numbers of worms assayed are in parentheses.