Interacting Socially with the Internet of Things (IoT): Effects of Source Attribution and Specialization in Human–IoT Interaction

This study investigates the theoretical mechanisms by which the variations in source attribution (multiple sources vs. single source) and specialization (multifunctionality vs. single functionality) of Internet of Things (IoT) devices influence the quality of human–IoT interaction. Results from a between‐subjects experiment (N = 100) indicate that IoT devices that elicit the sense of multiple agencies and are specialized in a single function induce greater social presence and perceived expertise, which, in turn, lead individuals to show a more positive attitude toward the devices and to ascribe greater quality to the information transmitted by them. The results also reveal that the effect of multiple source attribution is more pronounced for individuals for whom the content of the information has low personal relevance.     

Triangulation in practice

Triangulation is the means by which an alternate perspective is used to validate, challenge or extend existing findings. It is frequently used when the field of study is difficult, demanding or contentious and presence research meets all of these criteria. We distinguish between the use of hard and soft triangulation—the former emphasising the challenging of findings, the latter being more confirmatory in character. Having reviewed a substantial number of presence papers, we conclude that strong triangulation is not widely used while soft triangulation is routinely employed. We demonstrate the usefulness of hard triangulation by contrasting an ontological analysis of in-ness with an empirical study of (computer) game playing. We conclude that presence research would be well served by the wider use of hard triangulation and for the reporting of anomalous and ill-fitting results.

Applying web-enabled self-regulated learning and problem-based learning with initiation to involve low-achieving students in learning

Vocational degree earners represent a major portion of the work force in Taiwan. However, vocational education in Taiwan is highly competitive in that it must attract sufficient student enrollment in an environment with a rapidly increasing number of schools. In this context, many vocational students tend to have lower levels of academic achievement. Under such constraints but moving toward more practical orientation, the authors conducted a quasi-experiment to examine the effects of applying web-based self-regulated learning (SRL), web-based problem-based learning (PBL) with initiation, and their combination to help these low-achieving students be involved positively in their learning. Four classes in successive years, with a total of 177 third-year students, were divided into 2 (SRL vs. non-SRL) × 2 (PBL with initiation vs. PBL without initiation) experimental groups. Results were generally positive. The authors further discuss the implications for schools, particularly vocational schools, and for scholars and teachers concerned about e-learning.     

When less sells more or less: The scarcity principle in wine choice

When buying wine, consumers often need to infer unobservable characteristics of the wines that are available. Product scarcity in the store can signal that the quality of a wine is high, either because the product is deemed exclusive (when scarcity is supply-caused) or because the product is deemed popular (when scarcity is demand-caused). This “scarcity principle” has been observed in various contexts, and thus seems universal, but it is not. This study aims to show when scarcity of a specific wine increases consumer choice for this wine, and when it does not. Specifically, two experiments show that scarcity has little or no effect when consumers are less involved with the product category wine, that uniqueness goals can increase the effect of supply-caused scarcity on product choice, and that these uniqueness goals do not counteract the effect of demand-caused scarcity on choice. Thus, even consumers with a uniqueness goal respond positively to demand-caused scarcity. Moreover, the study shows that scarcity is effectively communicated not only through a verbal sales pitch but also through merely the visual display of the amount of shelf space provided for products and the amount of emptied shelf space as a signal of prior purchases.     

The propensity for employee participation by electrical and mechanical trades in the construction industry

Using the four input-output tables compiled in Turkey to date, the aim of this paper is to examine the construction sector's role in the Turkish economy and analyse its relationships with the other sectors of the national economy. Analysis results show that the share of construction in Gross National Product (GNP) and National Income (NI) tend to increase whereas the GNP share of manufacturing is relatively stable and that of services tend to increase after an abrupt decrease in 1985; backward linkage indicators and output multipliers, as well as forward linkage indicators and input multipliers of construction industry are stable; and finally, direct and total construction inputs from manufacturing show relative stability and those from services tend to increase in recent years. These findings point out the similarities between the Turkish construction industry and some advanced industrial countries (AICs) like Japan and Italy showing signs of growing ‘maturity’ of the Turkish economy.     

浅论保障性住房的城市精神 宁波市鄞州区人才公寓设计

文章从设计的城市精神入手,介绍了作为保障性住房的宁波鄞州区人才公寓的设计策略,重点阐述了项目定位的特殊性和由此带来的设计针对性,探讨了一种能够在较大程度上反映居住的城市精神的新型住区设计的可能。     

运输规划中公众参与的经验

公众参与是科学规划运输系统必要而有益的环节。本文从发展历史、现状问题及改善措施等3个方面综合介绍国外运输规划公众参与的经验。     

Sensory acceptability and personality traits both determine which contexts are preferred for consumption of alcoholic cocktails

Alcoholic cocktails are consumed in very different situations and then consumers may differ in their favorite context to drink a cocktail. Diversity in the preferred context of cocktail consumption may reflect individual differences in taste responsiveness and personality traits as well as cocktail liking. This study aims at: 1) extending the efficacy of a coupled semiotic and statistical methodology for text analysis in uncovering aspects of preferred contexts of cocktail consumption; 2) testing if specific preferred contexts of cocktail consumption are related to individual differences; 3) investigating the relationships between preferred context to have cocktails and patterns of liking for cocktails. 159 cocktails consumers were characterized by personality traits, cocktail involvement, alcoholic beverages intake and PROP taster status and were asked to describe their preferred context to consume an alcoholic cocktail. Consumers were then asked to taste in blind conditions and rate their liking of six alcoholic aperitif cocktails. Three thematic clusters were identified (relax, sociability, aperitif). The relax lovers preferred a comforting context to have a cocktail; these consumers expressed a lower liking for the six evaluated samples than aperitif lovers but resulted more involved with cocktails as compared to the cluster sociability. This latter group of consumers focused on social aspects and novelty; they reported a higher intake of spirits than the cluster aperitif and showed higher scores in sensation seeking and disinhibition than the other clusters. The cluster aperitif described their favorite context as a “before dinner” situation; they were more involved with cocktails than the sociability cluster. Finally, the three clusters did not differ in PROP taster status distribution. The approach has proven to be useful to collect information and to segment consumers on the preferred aspects of cocktail experience. The study showed that consumer clusters with different preferred context for cocktail consumption differ in liking for the cocktails, personality traits, attitudes and alcohol intake.     

建筑质量与建筑师的投入--深圳家具研究开发院的设计、建造及完成(未完成)

文章以深圳家具研究开发院的设计为例,讨论了业主与建筑师的关系,以及建筑师的投入对建筑质量的影响。     

How do you perceive this wine? Comparing naturalness perceptions of Swiss and Australian consumers

Consumers around the globe are showing an increasing demand for food products that are perceived as being natural. The present study aimed to assess what properties of wine have an influence on the perceived naturalness of wine, with a focus on winemaking techniques. An online survey was conducted in the German-speaking part of Switzerland (n = 252) and in Australia (n = 234). Wine naturalness was significantly more important to Swiss respondents compared to Australian respondents as well as to respondents with a high level of involvement with wine compared to respondents with a low level of involvement. Wine from an “Old World” wine-producing country, wine that was aged in barriques, or wine sealed with an oak cork were perceived as the most natural. The addition of sugar, sulfites, or the use of gelatin were regarded as the most unnatural properties of wine. In terms of production, additives were perceived as significantly less natural than processing aids and technologies that are used in winemaking. Significant differences in the naturalness perception of different wine attributes were found between the two countries, Switzerland and Australia, as well as between respondents with a high level of involvement with wine and those with a low level. The findings of this study add to the research on naturalness perception and may help winemakers and marketers to optimize communication with their consumers.