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.     

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)     

Data mining of resilience indicators

In recent years, the Asia-Pacific region has experienced several financial setbacks, including speculative attacks in 1998 and the SARS outbreak in 2003. Financial stresses of this nature are unanticipated, and not all of the dangers can be predicted by the examination of market information and macroeconomic indicators. The Early Warning System (EWS) that has been adopted by the International Monetary Fund may not be able to predict future financial crises for all possible scenarios, because shocks come in many different forms. To supplement the EWS, this paper proposes a data mining framework to measure the resilience of an economy. The resilience framework does not predict a crisis, but rather assesses the current state of health of an economy and its ability to withstand a financial shock should one occur. The framework is based on a feedback system consisting of two stages. The first stage assigns a resilience score to each economy based on a fuzzy logic scoring scheme that is built on the ambiguous reasoning of experts. The second stage uses the classification tree approach to estimate thresholds for each economic indicator, and examines the quality of the fuzzy score. The result from the second stage is then passed back to the first stage as feedback. The final result is obtained when the feedback system reaches its equilibrium state. The proposed resilience framework is applied to the external-sector and the public-sector economies of several countries to illustrate its applicability.     

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)     

Effects of Fimbria-Fornix, Hippocampus, and Amygdala Lesions on Discrimination Between Proximal Locations.

The conditioned cue preference (CCP) task was used to study the information required to discriminate between spatial locations defined by adjacent arms of an 8-arm radial maze. Normal rats learned the discrimination after 3 unreinforced preexposure (PE) sessions and 4 food paired-unpaired training trials. Fimbria-fornix lesions made before, but not after, PE, and hippocampus lesions made at either time, blocked the discrimination, suggesting that the 2 structures processed different information. Lateral amygdala lesions made before PE facilitated the discrimination. This amygdala-mediated interference with the discrimination was the result of a conditioned approach response that did not discriminate between the 2 arm locations. A hippocampus/fimbria-fornix system and an amygdala system process different information about the same learning situation simultaneously and in parallel. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Esthetic decision‐making: How do people select colours for real settings?

A feature of the empirical literature in colour psychology is that little attention has been given to how people in real settings engage in colour selection. Surprisingly, with rare exceptions, we know almost nothing about this. Besides its theoretical significance within psychology, this question has practical implications for industries where colour choice is important. A study is reported into that most ubiquitous of activities, selecting a paint colour for the home. This used a retrospective method supported by qualitative data analysis (NVivo) in which participants described their process of colour selection. The results indicate a process that is far from uniform, but one that consists of two essential stages. The first involves arriving at what we refer to as an affective specification of the qualities sought. Once constructed, this leads to the second stage of matching colour attributes to that specification. Selecting a wall colour emerges as a surprisingly complex process, and one that corresponds more closely to a search than to a simple affective choice. A parallel is drawn with decision research, particularly the field of naturalistic decision‐making. From participants' reports, colour selection also emerges as a process that women appear to understand better than men. © 2007 Wiley Periodicals, Inc. Col Res Appl, 33, 55–60, 2008     

In Search of the "Ideal" Pear (pyrus spp.): Results of a Multidisciplinary Exploration

Preference mapping with 10 pears identified 3 segments among New Zealand consumers. While 1 segment preferred ripe European cultivars, another rejected only the seedling with strong off‐flavors. A 3rd segment combined the 2 former segments, but also rejected 2 hybrid samples. Survey responses to the question “To me, the ideal pear is ?” from a 2nd consumer sample confirmed the general preference for juicy and sweet pears, the key characteristics of ripeness. A separate appearance evaluation revealed 4 segments based on color and shape. Combining information from several sources resulted in suggestions for new breeding directions for pears, while highlighting the importance of appearance and the need for more extensive measurements.