Strength of experiment is the Scientific Methodology
Ash has considerable control over all variables in his study, i.e. the number of confederates in the room and the specific images used. Additionally, Asch used a clearly defined standardised procedure.
Strength of experiment is the Scientific Methodology
Since the level of control is high, this also allows for standardised procedures, which can be replicated later to test reliability of the findings. Furthermore, it is also allows for the control of extraneous variables helping us infer strong cause and effect relationship.
Therefore, his scientifically sound methodology allows us to be confident the findings thereby increasing validity
Limitations; Artificial Situation
The group that naive participants were apart of is different to the kind of group typically encountered in everyday life that we interact with and become familiar with. Additionally, matching lines isn’t an everyday life experience and it’s quite insignificant compared to real life situations involving pressure to conform.
Asch’s study may therefore only explain conformity in special circumstances that bear little similarity to real life.
Therefore Asch’s research lacks ecological validity and unable to inform understanding in everyday situation.
Limitation; Population Validity
This means Asch may have got vastly different conformity results if he used female ppts. Additionally Asch may have got increased levels of collectivistic cultures because the group needs may encourage conformity as opposed to individuality.
Therefore, Asch’s research lacks population validity which reduces the validity.
Limitation; Ethical Issues
Asch’snaive ppts did not provide fully informed consent, because they were misled about key aspects of the experimental procedures.
There is a limitation of the study because it is not acceptable to deceive people or cause any psychological damage, even though there is some benefit to it.
Therefore Asch’s research into conformity presents some ethical issues that could reduce credibility.