The Inference of Perceived Usability From Beauty

A review of 15 papers reporting 25 independent correlations of perceived beauty with perceived usability showed a remarkably high variability in the reported coefficients. This may be due to methodological inconsistencies. For example, products are often not selected systematically, and statistical tests are rarely performed to test the generality of findings across products. In addition, studies often restrict themselves to simply reporting correlations without further specification of underlying judgmental processes.

The present study's main objective is to re-examine the relation between beauty and usability, that is, the implication that “what is beautiful is usable.” To rectify previous methodological shortcomings, both products and participants were sampled in the same way and the data aggregated both by averaging over participants to assess the covariance across ratings of products and by averaging over products to assess the covariance across participants. In addition, we adopted an inference perspective to qualify underlying processes to examine the possibility that, under the circumstances pertaining in most studies of this kind where participants have limited experience of using a website or product, the relationship between beauty and usability is mediated by goodness.

A mediator analysis of the relationship between beauty, the overall evaluation (i.e., “goodness”) and pragmatic quality (as operationalization of usability) suggests that the relationship between beauty and usability has been overplayed as the correlation between pragmatic quality and beauty is wholly mediated by goodness. This pattern of relationships was consistent across four different data sets and different ways of data aggregation. Finally, suggestions are made regarding methodologies that could be used in future studies that build on these results.     

Improved Extraction and Sample Cleanup of Tri-glycoalkaloids α-Solanine and α-Chaconine in Non-denatured Potato Protein Isolates

Glycoalkaloids in potato-derived products result in bitter taste and potentially toxic effects at high intakes. Generally, extraction of glycoalkaloids prior to HPLC analysis is carried out by dilute acetic acid. For most potato-derived extracts including heat-coagulated potato proteins, this extraction method is sufficient to achieve satisfying tri-glycoalkaloid (TGA) recoveries. Soluble potato proteins obtained by non-denaturing processes show different requirements for glycoalkaloid extraction. TGA extraction was optimized for two commercially available native potato protein isolates and compared to heat-coagulated potato protein. The highest TGA levels were determined in the extract when extraction was carried out at 40 °C by at least 5 % acetic or propionic acid supplemented with 20 mM Na-1-heptanesulfonate (HSA). Addition of HSA results in substantially improved TGA extraction and induces precipitation of soluble protein which enhanced sample cleanup. On the contrary, extraction of TGA from coagulated potato protein in the presence of HSA showed a reduced TGA extraction efficiency. This improved TGA extraction procedure for soluble non-denatured potato protein isolates results in reliable quantification of bitter tasting and toxic glycoalkaloid levels. This contributes to a non-bitter and safe use of the nutritional and functional benefits of this plant protein in food applications.     

Selective extraction,structural characterisation and antifungal activity assessment of napins from an industrial rapeseed meal

This article reports an extraction–purification of napins from an industrial rapeseed meal and the assessment of their antimicrobial activity against Fusarium langsethiae. The best extraction conditions are observed at pH 2, 12% (w/w) of rapeseed meal after 15 min of extraction in water at room temperature. Under these conditions the extraction is highly selective, allowing a simple purification process (ammonium sulfate precipitation followed by desalting size exclusion chromatography) to get purified napins. These napins possessed significant anti-Fusarium activity (IC₅₀ = 70 μM) and a compact secondary structure rich in α-helix, which may explain this bioactivity.     

Supporting the design of data integration requirements during the development of data warehouses: a communication theory-based approach

Data warehouses (DW) form the backbone of data integration that is necessary for analytical applications, and play important roles in the information technology landscape of many industries. We introduce an approach for addressing the fundamental problem of semantic heterogeneity in the design of data integration requirements during DW development. In contrast to ontology-driven or schema-matching approaches, which propose the automatic resolution of differences ex-post, our approach addresses the core problem of data integration requirements: understanding and resolving different contextual meanings of data fields. We ground the approach firmly in communication theory and build on practices from agile software development. Besides providing relevant insights for the design of data integration requirements, our findings point to communication theory as a sound underlying foundation for a design theory of information systems development.     

Algorithms for computing triangular decomposition of polynomial systems

We discuss algorithmic advances which have extended the pioneer work of Wu on triangular decompositions. We start with an overview of the key ideas which have led to either better implementation techniques or a better understanding of the underlying theory. We then present new techniques that we regard as essential to the recent success and for future research directions in the development of triangular decomposition methods.     

Improving the Design of Greek Hollow Clay Bricks

The hollow clay brick is the typical building unit that is employed not only over the whole Greece but also in many other Mediterranean countries. Nevertheless, its design is completely empirical. In this study, the design of the hollow clay brick is analyzed by employing a finite element package. To carry out this analysis, the thermal conductivity of the solid clay is measured by the transient hot-wire technique. As a consequence of the analysis, an improvement of 24 % in the design of the hollow clay brick is proposed.     

Creativity and Innovation in Haute Cuisine: Towards a Systemic Model

The contribution of this study is an increased understanding of personal creativity and the innovation process in haute cuisine, a validation of the socio‐cultural systems view of creativity and a model that accounts for the socio‐cultural dimensions of haute cuisine. In this paper we discuss existing views that conceptualize creativity and innovation in this sector as a sequential developmental process following the principles of operations management. However, based on in‐depth interviews with world‐renowned chefs, we argue for a systemic rather than sequential developmental process view. The reason for this is that the chefs interviewed understand the ‘creativity part’ of the innovation process as an embodied experience often guided by intuition and the ‘innovation part’ as a process of social evaluation greatly dependent on the perception, knowledge and value judgement of the testers from the leading restaurant guides. The main implications of the findings go beyond the haute cuisine sector and open areas for future research on creativity and intuition more generally.