A method of constructing an inspiration library driven by user-perceived preference evaluation data for biologically inspired design

Biologically inspired design (BID) is one of the common methods for product design. To solve the problem of inaccurate acquisition of inspirational creatures due to the lack of user perception preference analysis, a data-driven intelligent service model for BID considering user perception needs is proposed based on Kansei engineering. Firstly, by extracting the perceptual features of creatures from the semantic source elements of products through mapping and encodes them, we proposed a data acquisition method based on intuitionistic fuzzy sets considering different customer preference distributions, bridging the gap caused by the asymmetry between designers and users. Secondly, the functional relationship between biometric features and user-perceived attributes is identified and predicted, and a predictive model of biodata considering user preferences is obtained by multiple linear regression analysis. Finally, based on the data clustering and reorganization theory to understand the organization and dynamics of the database, the construction of a BID library was completed, and the design resources in the library were used as analyzed knowledge for designers to plan design activities. Taking the bionic design of a UAV product as an example, a prototype of a computer-aided design service system was developed based on the theory proposed in the article, and the analyzed knowledge was used to improve the efficiency and science of the design, effectively verifying the usefulness of this study for design. To a certain extent, this study addresses the problem of cognitive limitations of designers and cognitive differences between designers and users, promotes the application of bioinspiration in product design, and improves the marketability of design solutions.     

Affective matches of fabric and lighting chromaticity

This study investigates the impact of lighting colors on subjective judgments of fabric: in particular, whether the influence of lighting varies depending on fabric types and color combinations. We conducted two visual assessments. In Study 1 (N = 44), eight illuminants and six types of fabric were presented as cloth stimuli. Derived from the literature review, four sets of adjectives (humble-luxurious, cool-warm, old-new, and not preferred-preferred) were used as metrics. In Study 2 (N = 41), five sets of fabric color combination swatches were assessed under lighting conditions that were identical to those of Study 1. Three bipolar scales (ordinary-characterful, classic-modern, and soft-rigid), were employed from factor analysis along with three unipolar scales (luxurious, preferred, harmonious with lighting). The results showed that hue characteristics of lighting and cloth types influenced participants' perceptions of the fabric. Overall, white lighting with 4000 K was the most preferred and luxurious lighting across various types of clothes, while a pinkish white with 4700 K (duv = −0.0127) was the best matched in every color combination. In addition, there were interaction effects between lighting colors, clothes types, and fabric color combinations with regard to each of the perceptual qualities. This study provides empirical evidence for optimally match lighting colors with fabric in the presentation of fabric goods.     

Encapsulated sodium supplementation of 4 weeks does not alter salt taste preferences in a controlled low sodium and low potassium diet

Preference for saltiness is learned by oral exposure to salt taste; however, some data suggest a role for bodily sodium and potassium levels on salt taste preferences as well. The objective was to investigate whether encapsulated sodium and potassium supplementation lead to altered salt taste responses among adults with high blood pressure on a low sodium and low potassium diet. Twenty-six participants with untreated upper-range prehypertension or stage 1 hypertension were on a fully controlled low sodium and low potassium diet (both targeted at 2 g/day) for 13 weeks. Participants received capsules with sodium (3 g/d), potassium (3 g/d), or placebo, for 4 weeks each, in randomized order in a double blind crossover design. Sensory evaluation was done before and after each supplementation period and involved ratings of pleasantness and intensity in different salt (NaCl) concentrations in food and water, desire-to-eat salty food, and detection threshold for NaCl. Neither sodium supplementation nor potassium supplementation led to alterations in salt taste responses in food and water, and did not affect detection threshold (P = 0.59). There was no clear role for sodium or potassium supplementation on desire-to-eat salty food. In addition, we did not find effects of reduced oral exposure to salt over weeks, through the sodium-reduced diet, on salt taste preferences, in contrast to earlier studies. In conclusion, the results of this study suggest preference for saltiness is independent of changes in bodily sodium or potassium levels.     

Color preferences for different topics in connection to personal characteristics

Studies on color preferences are dependent on the topic and the relationships with personal characteristics, particularly personality, but these are seldom studied in one population. Therefore a questionnaire was collected from 1095 Dutch people asking for color preferences about different topics and relating them to personal characteristics. Color preferences regarding different topics show different patterns and significant differences were found between gender, age, education and personality such as being technical, being emotional or being a team player. Also, different colors were mentioned when asked for colors that stimulate to be quiet, energetic, and able to focus or creative. Probably, due to unconsciousness of contexts, many people had no color preference, a result that in the literature seldom is mentioned. Blue was the overall favorite color; however, most males chose for blue (25%) while most females had no color preference (18%). Black was the overall favorite color for clothing, mainly chosen by females (40%), while males primarily chose blue (27%). For building interiors subjects preferred white. For moods, subjects preferred white for being quiet or being able to focus, red for being energetic and had no color preference for being creative. It is concluded that color preferences are dependent upon the topic, and personal characteristics. The findings are important for architects, interior designers, fashion designers and product designers to have a basic idea of preferred colors for different objects by different types of people. © 2013 Wiley Periodicals, Inc. Col Res Appl, 40, 62–71, 2015     

Effects of situational demand upon social enjoyment and preference in schizotypy.

The socioemotional functioning of schizophrenic and schizotypic individuals is marked by withdrawal, poor organization, and limited emotional displays. Such behavioral tendencies and lack of social enjoyment in schizotypy could be linked to the relative situational demands or role ambiguity inherent in specific social activities. To determine whether high-schizotypy individuals prefer more clearly role-defined social activities (e.g., visiting relatives) to more ambiguous, novel situations (e.g., going alone to a party), the authors gathered reports from 52 high-schizotypy and 60 low-schizotypy individuals on their enjoyment and frequency of engaging in social situations varying in relative situational demand. Parallel reports were obtained from knowledgeable others. Group × Situational Demand interactions revealed the hypothesized pattern of reduced frequency and enjoyment ratings for ambiguous or novel situations by the high-schizotypy participants in both self and others' reports. Groups were more comparable in their reported frequency and enjoyment of less ambiguous situations. Results suggest the importance of situational demands in the socioemotional experience and behavioral withdrawal in schizotypy. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Decision support for AIDS control programmes in Eastern Africa

The Acquired Immune Deficiency Syndrome (AIDS) constitutes the worst hazard to health care systems in Eastern Africa. Misallocation of scarce resources of AIDS Control Programmes will unavoidably lead to additional infections and casualties. The following paper discusses a system dynamics model which allows to assess the impact of different interventions on a pattern population in Eastern Africa. It becomes obvious that short- and long-term consequences of these programmes differ significantly. The optimal allocation of resources, therefore, is highly complex and calls for decision support systems to sustain AIDS control programmes.     

Elementary School Children's Ability to Distinguish Hypothetical Beliefs From Statements of Preference.

The authors examined students' understanding of hypotheses as beliefs that can be empirically verified. Thirty second graders and 30 sixth graders considered cases of disagreement about foods and colors that reflected either alternative hypotheses or different preferences. Their task was to decide whether the validity of each expressed belief could be determined and to justify their decision. Younger students considered both hypotheses and preferences as empirically verifiable, whereas older students were better able to recognize in some cases that preferences are legitimately variable. This lack of distinction may reflect limited metaconceptual ability or a deterministic epistemological view, both of which might interfere with the understanding of the hypothesis-testing process. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Persistence of conditioned flavor preferences is not due to inadvertent food reinforcement.

Almond preferences were produced by giving rats a mixture of almond and sucrose (Experiments 1-4) or saccharin (Experiment 4). A subsequent extinction procedure consisted of either repeated 2-bottle almond versus water tests (Experiment 1) or repeated exposure to almond alone (Experiments 2-4). The main independent variable was whether access to food following a session was given immediately, 30 min later, or 120 min later. No effect of extinction was found in any experiment. An important finding was that varying the delay until food access had no detectable effect. It was concluded that inadvertent flavor-food associations do not maintain preference for the flavor under extinction conditions. (PsycINFO Database Record (c) 2010 APA, all rights reserved)