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Table 2 Statistical analysis of intraoral food processing kinematics in I. alpestris

From: Ontogenetic plasticity in cranial morphology is associated with a change in the food processing behavior in Alpine newts

Kinematic variable Kinematic parameter All Morphotypes LLM vs. MMM LLM vs. PMM MMM vs. PMM
Kruskal-Wallis H p-value Mann-Whitney U p-value Mann-Whitney U p-value Mann-Whitney U p-value
Gape Opening 78.08 0.00* −21.42 0.32 −80.09 0.00* −58.67 0.00*
Closure 79.09 0.00* −17.58 0.55 −78.61 0.00* −61.03 0.00*
Opening duration 44.82 0.00* −57.24 0.00* −73.85 0.00* −16.61 0.23
Closure duration 30.18 0.00* 60.29 0.00* 59.85 0.00* −0.43 1.00
Closure acceleration 17.15 0.00* 51.24 0.00* 22.12 0.12 −29.12 0.00*
Open-close duration 48.69 0.00* −61.43 0.00* −77.14 0.00* −15.72 0.28
Cycle duration 3.56 1.00 n/a n/a n/a n/a n/a n/a
Vertical hyobranchial movement Elevation 32.10 0.00* −10.04 1.00 −49.48 0.00* −39.45 0.00*
Depression 64.27 0.00* −18.06 0.52 −71.98 0.00* −53.92 0.00*
Elevation duration 18.37 0.00* −49.55 0.00* −45.79 0.00* 3.76 1.00
Depression duration 33.78 0.00* 70.21 0.00* 23.89 0.09 −46.32 0.00*
Cycle duration 5.22 0.88 n/a n/a n/a n/a n/a n/a
  1. Statistical analysis was calculated using Kruskal-Wallis 1-way ANOVA and only performed on parameters present in all morphotypes. P-values were Bonferroni adjusted to account for multiple testing; significant p-values are indicated by asterisks