Parallelism and the perception of illusory contours

The role of symmetry in the perception of illusory contours has been a subject of controversy ever since Kanizsa proposed his theory of illusory contours based on Gestalt principles. Today it is widely agreed that illusory contours do not necessarily occur more readily with inducers that can be 'amodally' completed to symmetrical objects than with inducers that cannot. But the question of whether symmetrical inducers produce weaker illusory contours than do unsymmetrical ones is still controversial. A novel determinant of illusory contour strength, parallelism, is proposed. Experiments are reported which indicate that illusory contours induced by 'blobs' which have boundaries that are nearby and parallel to the illusory contour are weaker than illusory contours induced by blobs that do not have this property. It is suggested that the display that has been most widely used by researchers to support their claims for a weakening of illusory contours with symmetrical inducers is weak primarily because of parallelism.     

The influence of the ion content of whey on the pH-activity profile of the β-galactosidase from Aspergillus oryzae

The pH-dependence of the reaction kinetics of lactase (β-galactosidase) from Aspergillus oryzae in different reaction media is presented in terms of a two-parameter model. The lactase from A. oryzae seems to have replaced the A. niger lactase on the market owing to a better activity/price ratio and may be utilised for lactose hydrolysis in acid as well as in neutral milk products. Its pH optimum is around pH 4.5. However, in the neutral pH-range its activity depended strongly on the salt content of the substrate solution. For example, its activity in whey (pH 6.5) fell to only 30% of its expected activity in a pure lactose solution at the same pH. The whey effect was the same for both soluble and immobilised lactase. The two parameter kinetic model, which included a term for competitive product inhibition gave excellent agreement with experimental data, and may thus be useful for the prediction of reactor performance with this enzyme.     

Comments on Finley's "Critique of rational-emotive philosophy."

Reply to Finley's (1987; see record 1988-00015-001) critique of rational-emotive philosophy, which claims that Ellis's (1981) response to Sharkey's (1981) criticisms of rational-emotive psychology reveals logical and philosophical confusion. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Modeling techniques suitable for CAD-based design of internal matching networks of high-power RF/microwave transistors

A scalable and accurate simulation technique to be used for the computer-aided design (CAD) of matching networks employed within high-power RF transistors is presented. A novel measurement methodology is developed and utilized during the validation of the proposed analysis approach. Appropriate segmentation techniques were developed, which are consistent with the design approach of the high-power transistor, that take into account the overall complexity of the internal match of most modern RF high-power transistors, while preserving important electromagnetic interactions. By being able to properly decouple the linear portion of the overall packaged transistor model, an objective accuracy assessment via the comparison of measured versus simulated results of the internal matching network was accomplished. The level of accuracy obtained provides credence to the idea of a full CAD-driven design process of the internal match of high-power RF transistors.     

Prediction of foam growth and its nucleation in free and limited expansion

The influence volume approach (IVA) is often utilized for modeling the mass transfer process dictating bubble growth dynamics in physical foaming. However, the assumed concentration profile in the IVA method is only valid when the changes in dissolved gas concentration are small (less than 5%). In addition, the validity of the IVA method is difficult to justify in chemical foaming applications because of the difficulties involved in defining the dissolved gas concentration profile.In the present work, we define two distinct stages of bubble growth for physical foaming. These two stages are termed as free and limited expansion and are controlled by the bubble nucleation rate. Bubble nucleation is assumed to occur only in the free expansion stage. In this stage, the bubble pressure drops substantially from an initially high pressure in the supersaturated state while the dissolved gas concentration changes very little. The second stage of our two-stage mass transfer model is termed the limited expansion stage and accounts for bubble growth in the late stages of foam evolution, when the pressure changes become small. However, in the limited stage of bubble growth the dissolved gas concentration drops significantly, as the available dissolved gas is depleted. To summarize our two-stage mass transfer model of foam expansion, the pressure difference between the bubble phase and the liquid phase is the primary mechanism for driving mass transfer in the early (free) stages of foam growth and the concentration difference is the driver for bubble growth in the late (limited) stages of growth. The first stage can be regarded as the nucleation stage and it is relatively short; while the second stage can be regarded as the bubble growth stage and is much longer. Most of the bubble volume expansion takes place in the second stage.The concentration gradient at the bubble edge, which is often ignored in other models, is analyzed in detail in this paper. The details of our novel mass transfer model are also presented.     

The emulsifying properties of a polysaccharide isolated from the fruit of Cordia abyssinica

Polysaccharide was isolated from Cordia abyssinica and its effect, at differing concentrations, on its emulsifying ability was determined. Emulsions of vegetable oil containing up to 1% of the polysaccharide in phosphate pH 7.4 buffer, were prepared by using a hand piston homogenizer. Emulsification was assessed by diluting samples of the emulsions in sodium dodecyl sulphate and measuring absorbance at 500 nm. Addition of increasing concentrations of the polysaccharide up to 1% enhanced emulsification and emulsion stability. Above 1% concentration the polysaccharide solutions were too viscous for making emulsions conveniently. At a constant concentration of the polysaccharide, addition of up to a 1% concentration of salt enhanced emulsion formation. Further addition of salt above 1% resulted in no further changes in emulsifying ability, but the stability of the emulsions formed decreased on increasing the concentration of salt above 1%. The effect of pH on emulsifying ability was investigated by preparing emulsions using buffers of different pH, from pH 3 to pH 13. The polysaccharide had poor emulsifying ability below pH 7. Emulsifying ability increased with pH between pH 7 and 11. At pH above 11 there was a decrease in emulsifying ability.     

The Gender Congruency Effect and the Selection of Freestanding and Bound Morphemes: Evidence From Croatian.

The authors report 3 picture-word interference experiments in which they explore some properties of the agreement process in speech production. In Experiment 1, Croatian speakers were asked to produce utterances in which the noun's gender value had an impact on the selection of gender-marked freestanding morphemes (pronouns) while ignoring the presentation of same- or different-gender distractor words. In Experiments 2 and 3, Croatian speakers were asked to name the same pictures using noun phrases in which the noun's gender value surfaced as an inflectional suffix. Different-gender distractors interfered more than same-gender distractors (the gender congruency effect) in Experiment 1, but not in Experiments 2 and 3. These contrasting results show that the cause of the gender congruency effect is not at the level where lexical-grammatical information is selected but at the level of selection of freestanding morphemes. (PsycINFO Database Record (c) 2010 APA, all rights reserved)