Classical Conditioning Caffeine Study
(Experimental Lab)
(Experimental Lab)
Created by Dr. Martin Shapiro
Overview
Classical conditioning is the process of associating stimuli that are often presented together.
The experiment is based on the idea that many of you have already been conditioned by your daily dose of caffeine. It is predicted that most people consume caffeine in the same or similar ways, such as a cup of coffee in your favorite bug, a latte in a Starbucks container, or the maroon color of a Dr. Pepper can.
Caffeine causes a natural increase in heart rate, so perhaps the stimuli associated with caffeine consumption (smell, taste, sight of container) act as conditioned stimuli causing the conditioned response of change in heart rate.
There are three possible conditioned responses.
The conditioned stimuli will cause the heart rate to increase -- the CR is similar to the UR.
The conditioned stimuli will cause a compensatory response and decrease heart rate -- the CR is opposite to the UR.
There will be no conditioned response detected.
This lab takes between 40 - 60 minutes, including reading directions, practicing assessing heart rate, and doing the actual 30-minute experiment.
Instructions
Download the instructions and worksheet.
Supplies
Timer such as a stopwatch
A way to record heart rate in beats per minute (BPM). This could include a heart rate finger monitor, a smartphone app, or practice with checking pulse with the finger on the risk or neck.
A caffeinated beverage that is consumed often. If you do not consume caffeine, water can also be used as a control group.
After completing the experiment, you will submit the data you collected to a Qualtrics survey, which is linked in the instructions and worksheet.
How-to Video: Instructions for this experiment
Worksheet
Results
This video goes through the Excel spreadsheet provided. It talks about the different data points and how to create a graph comparing the group that drank water and those that had a caffeinated beverage.
This is an Excel spreadsheet from June, 2023. It contains data from 234 participants (83 water and 151 participants)