Feasibility of online divergent thinking assessment

Two studies explored whether assessment of creative thinking is feasible using web-based methods and how participants reacted to the imposition of time constraints in online settings. Sixty-five participants (Study 1) completed a verbal fluency task and a divergent thinking task, half of the participants doing so over the Internet. Online administration did not affect originality, but led to slightly fewer responses overall. This demonstrated that online administration of creative thinking is indeed feasible and reliable, though steps must be taken to ensure participants exhaust all possible responses. To test the effect of time limits on responses, 84 participants (Study 2) completed a verbal fluency task and three divergent thinking tasks online, half of the participants doing so under time pressure (3 min). There were significant interactions between time limits and task content for both time-on-task and fluency variables, but the task type was the dominant force in the varying fluency and time-on-task scores. Originality was not significantly affected by time limits, but did vary across tasks. In all cases the results illustrate that assessment of divergent thinking, as a proxy of creative thinking, is feasible using online methods. Implications for future work in this area are discussed.     

诺克斯事务所的非标准化建筑进程

文章通过分析荷兰诺克斯事务所在三个不同领域——研究、艺术和建筑方面的工作，力图探寻其设计技巧与方法论的关系。设计技巧从纯物理模型到类比计算再到现在的脚本编写，这种进步亦反映出科学技术进步对当代建筑设计的影响。     

基于FAHP法的住宅小区规划设计方案评价方法--以青田香溢广场项目为例

该文将模糊层次分析法应用于住宅小区规划设计方案的评价。将方案评价的指标体系分为住宅小区规划设计和住宅单体设计两个方面来建立。尽可能地忽略主观因素对于评标的影响，系统、科学、公正、公平地评价个住宅小区规划设计方案的优劣。     

城市交通公平研究综述

文章回顾了公平概念的哲学起源及代表理论,从研究视角、研究尺度、研究主题、研究方法等方面对国外城市交通公平研究进行深入梳理,并总结归纳了国内的研究进展,为今后的研究提供参考,同时为构建公平的城市交通系统提供了一定的理论基础。     

罗伯特·勒·里科莱空间结构模型中的创新方法和悖论思想

罗伯特·勒·里科莱对于空间结构的独创性研究,他晚年被誉为"空间结构之父".他的创新方法包含了原型、转化、推导三个部分,其悖论思想来源于对自然现象和模型实验的辩证认识,系统性涵盖了现象分析、模型试验、认知见解三个层面,为其原创性的结构研究提供了深刻的见解.他的研究成果在结构设计和建筑实践领域都有广泛而深刻的影响.在寻求结构形态与建筑形象融合的当代语境下,他的模型、悖论思想以及研究方法可以帮助我们探索建筑学领域更多的可能性.     

针刺预制体成型参数与C/C复合材料多目标力学性能响应模型研究

基于响应曲面法,采用Design-expert系统研究了预制体针刺成型参数与C/C复合材料多目标性能的相关性,构建了响应曲面数学模型。分析结果表明,针刺C/C复合材料的拉伸强度、剪切强度、压缩强度、增强预制体体密度、拉伸强度与剪切强度比值各响应模型的显著性水平P均小于0.05,且各复相关系数平方和均大于0.82,模拟值与实测值吻合程度较高,可应用于针刺C/C复合材料各项目标性能的设计与预测。当针刺密度为12.18针/cm₂、针刺深度11.68mm、网胎面密度90.55g/m₂时,增强预制体体密度可达0.42g/cm₃,针刺C/C复合材料的综合力学性能最佳,其拉伸强度为116.49MPa、弯曲强度21.84MPa、剪切强度19.41MPa、压缩强度160.88MPa。     

Optimization of a continuous ultrasound assisted oxidative desulfurization (UAOD) process of diesel using response surface methodology (RSM) considering operating cost

A continuous-flow ultrasound-assisted oxidative desulfurization(UAOD) of partially hydro-treated diesel has been investigated using hydrogen peroxide-formic acid as simple and easy to apply oxidation system. The effects of different operating parameters of oxidation stage including residence time(2–24 min), formic acid to sulfur molar ratio(10–150), and oxidant to sulfur molar ratio(5–35) on the sulfur removal have been studied using response surface methodology(RSM) based on Box–Behnken design. Considering the operating costs of the continuous-flow oxidation stage including chemical and electrical energy consumption, the appropriate values of operating parameters were selected as follows: residence time of 16 min, the formic acid to sulfur molar ratio of 54.47, and the oxidant to sulfur molar ratio of 8.24. In these conditions, the sulfur removal and the volume ratio of the hydrocarbon phase to the aqueous phase were 86.90% and 4.34, respectively. By drastic reduction in the chemical consumption in the oxidation stage, the volume ratio of the hydrocarbon phase to the aqueous phase was increased up to 10. Therefore, the formic acid to sulfur molar ratio and the oxidant to sulfur molar ratio were obtained 23.64 and 3.58, respectively, which lead to sulfur removal of 84.38% with considerable improvements on the operating cost of oxidation stage in comparison with the previous works.     

Recent Trends,Applications, and Perspectives in 3D Shape Similarity Assessment

The recent introduction of 3D shape analysis frameworks able to quantify the deformation of a shape into another in terms of the variation of real functions yields a new interpretation of the 3D shape similarity assessment and opens new perspectives. Indeed, while the classical approaches to similarity mainly quantify it as a numerical score, map‐based methods also define (dense) shape correspondences. After presenting in detail the theoretical foundations underlying these approaches, we classify them by looking at their most salient features, including the kind of structure and invariance properties they capture, as well as the distances and the output modalities according to which the similarity between shapes is assessed and returned. We also review the usage of these methods in a number of 3D shape application domains, ranging from matching and retrieval to annotation and segmentation. Finally, the most promising directions for future research developments are discussed.     

Artificial intelligence and other approaches to speech understanding: reflections on methodology

This paper characterizes the methodology of Artificial Intelligence (AI) by looking at research in speech understanding, a field where AI approaches contrast starkly with the alternatives, particularly engineering approaches. Four values of AI stand out as influential: ambitious goals, introspective plausibility, computational elegance, and wide significance. The paper also discusses the utility and larger significance of these values.     

The impact of evoked consumption contexts and appropriateness on emotion responses

Sensory and consumer scientists are seeing the need to explore broader measures, such as product-driven emotions, to be able to fully understand and satisfy consumers’ demands. However, to date, the consumer methodologies used in food-related emotion research have neglected a crucial element linked to emotions: the consumption context. This is a concern, because consumers’ emotional responses to food are elicited by many other sources apart from the sensory properties of the food itself. The present research aimed to fill in this gap of knowledge by exploring how evoked consumption contexts affect responses obtained from an emotion questionnaire. Two food stimuli (apple and chocolate brownie) and three different consumption contexts (a ‘weekend breakfast’, an ‘afternoon snack’, and ‘after a special dinner’) were used to vary the level of product-context appropriateness. A within-subject design was used in which 157 participants first completed an emotion questionnaire (36 terms, checklist format) in response to each of the evoked consumption contexts (presented in written format). A week later, the same participants completed the same emotion questionnaire while imagining themselves eating an apple or chocolate brownie (shown as images) without any given context (control condition), and then under the three different contexts (random monadic sequential order). When the chocolate brownie was the food stimulus, 20 of 36 emotion responses were significantly different from context to context (including the no-context condition). Conversely, only 9 significant differences were established when apple was the food stimulus. It was also found that frequency of use of positive emotion terms was higher in those consumption contexts that were considered more appropriate, whereas negative emotion terms were more frequently selected when the context was perceived as less appropriate for the product. Taken together, these findings highlight how the context in which a food is consumed (even if imagined) can affect consumers’ emotion responses towards it. More broadly, they demonstrate the reciprocal effect that the context and the product have on the elicited emotion responses, which are not situationally invariant. This research also explored how psychological traits related to emotional eating affected the emotion responses and found that in general higher emotional eaters selected a higher number of emotion terms (positive and negative). This study represents a needed advance in food-related emotion research, and upon replication of the results with other product-context combinations, could offer an easy-to-implement methodology that should more closely match the emotion responses that consumers would elicit in real-life situations while eating and drinking.