To what extent do Gestalt grouping principles influence tactile perception?

Since their formulation by the Gestalt movement more than a century ago, the principles of perceptual grouping have primarily been investigated in the visual modality and, to a lesser extent, in the auditory modality. The present review addresses the question of whether the same grouping principles also affect the perception of tactile stimuli. Although, to date, only a few studies have explicitly investigated the existence of Gestalt grouping principles in the tactile modality, we argue that many more studies have indirectly provided evidence relevant to this topic. Reviewing this body of research, we argue that similar principles to those reported previously in visual and auditory studies also govern the perceptual grouping of tactile stimuli. In particular, we highlight evidence showing that the principles of proximity, similarity, common fate, good continuation, and closure affect tactile perception in both unimodal and crossmodal settings. We also highlight that the grouping of tactile stimuli is often affected by visual and auditory information that happen to be presented simultaneously. Finally, we discuss the theoretical and applied benefits that might pertain to the further study of Gestalt principles operating in both unisensory and multisensory tactile perception. (PsycINFO Database Record (c) 2011 APA, all rights reserved)     

Reliability of plastic-encapsulated integrated circuits in moisture environments

An overview of the factors affecting the reliability of plastic-encapsulated ICs in moisture environments is presented. Particular attention is given to the moisture-related failure mechanism EMA (electrolytic metal attack). The package design and process steps and techniques developed at RCA (through identification of the proper analytical models, thorough engineering programs, and by the statistical design of experiments) are detailed. Particular attention was paid to eliminating chlorides and their sources. The nature and state of ongoing plastic-package moisture-resistance programmes and future expectations are described.     

Recent developments in the study of tactile attention.

The last few years have seen a rapid growth of research on the topic of tactile attention. We review the evidence showing that attention can be directed to the tactile modality, or to the region of space where tactile stimuli are presented, in either an endogenous or exogenous (top-down or bottom-up) manner. We highlight the latest findings on the interaction between these two forms of attentional orienting in touch. We also review the latest research on tactile numerosity judgments and change detection highlighting the severe cognitive (attentional) limitations that constrain people's ability to process more complex tactile information displays. These findings are particularly important given that tactile interfaces are currently being developed for a number of different application domains. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Reliability of CMOS Integrated Circuits

CMOS ICsare being produced using a variety of processes, and considerable data is now available on their reliability and failure mechanisms.     

The cognitive and neural correlates of tactile memory.

Tactile memory systems are involved in the storage and retrieval of information about stimuli that impinge on the body surface and objects that people explore haptically. Here, the authors review the behavioral, neuropsychological, neurophysiological, and neuroimaging research on tactile memory. This body of research reveals that tactile memory can be subdivided into a number of functionally distinct neurocognitive subsystems, just as is the case with auditory and visual memory. Some of these subsystems are peripheral and short lasting and others are more central and long lasting. The authors highlight evidence showing that the representation of tactile information interacts with information about other sensory attributes (e.g., visual, auditory, and kinaesthetic) of objects/events that people perceive. This fact suggests that at least part of the neural network involved in the memory for touch might be shared among different sensory modalities. In particular, multisensory/amodal information-processing networks seem to play a leading role in the storage of tactile information in the brain. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Tasting shapes and words

We report a series of quick and simple paper-and-pencil demonstrations illustrating the reliable crossmodal correspondences that people have between commercially-available food and drink items and both visually-presented shapes and nonsense words. The foodstuffs tested in this study included still and sparkling water, Brie cheese and cranberry juice, and two kinds of chocolate. Participants were given paper-based line scales, anchored at either end with a nonsense word or simple outline shape. They were instructed to taste the foodstuffs and to indicate whether their perception of the flavour matched more one or other of the items anchoring the scales, and then mark the appropriate point on the scale. The results highlight the fact that certain of these foodstuffs (sparkling water, cranberry juice, and Maltesers - chocolate-covered malt honeycomb) were better associated with angular shapes and high-pitched meaningless words, such as ‘kiki’ and ‘takete’, whose pronunciation requires sharp inflection of the mouth. By contrast, still water, Brie, and Caramel Nibbles (chocolate-covered caramel) were all more strongly associated with rounded shapes and softer sounding, lower-pitched pseudo-words, such as ‘bouba’ and ‘maluma’. These results, which build on the classic literature on ‘sound symbolism’, have both theoretical and applied implications: On the one hand, they demonstrate that the phenomenon of sound symbolism extends beyond the visual modality, by showing that speech sounds carry meaning in the domain of flavour, and in terms of the oral-somatosensory attributes of foodstuffs as well. As a consequence, these results may also be useful on an applied level in terms of helping companies to design novel brand names and graphics for the packaging of their food and drink items that best connote the likely attributes of the product within.