The conditioning and generalization of changes in social perceptual dispositions.

This study examines hypotheses regarding the extent to which social perception may be effected by differential reinforcement and trait generalization. Ss are asked to judge photographs of faces as reflecting either one or the other of the following dimensions: safe-dangerous, good-bad, reliable-unreliable, and relaxed-tense. Selective response by E (saying "right" after the judgment "safe" was made," "wrong" after "dangerous") produced conditioning of the desired response and generalization to the other dimensions. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

控制棒驱动机构智能感知与自适应控制系统设计及仿真验证

控制棒驱动机构作为核反应堆控制和核安全保护系统的执行机构,对其运行状态进行有效监测是防止反应堆发生控制棒卡棒、滑棒和驱动失灵,保障核反应堆安全经济运行的必要手段。本文在研究分析控制棒驱动机构线圈电流和振动信号特征的基础上构建了控制棒驱动机构状态判别与故障诊断模型,并基于dSPACE实时仿真系统建立了控制棒驱动系统自适应控制数字化模型和控制棒驱动机构智能感知与自适应控制实验样机。通过功能验证,证明该系统能根据电流和振动信号实现对控制棒驱动机构正常运行工况和典型故障模式的实时判别、故障诊断与自适应控制,运行状态识别准确率达到99.2%以上,为后续核反应堆智能设备的研制提供参考。     

Effect of Food Matrix on Saltiness Perception—Implications for Sodium Reduction

Enhancing sodium release from the food matrix, thus increasing saltiness perception, is a promising strategy to reduce the amount of salt needed in foods. However, the complex nature of the effect of the food matrix on saltiness perception makes it difficult to control saltiness perception when designing food products. The aim of this review is to provide an overview of the food matrix effects on saltiness perception of sodium chloride. The effects are discussed in the order of 3 stages in saltiness perception: release of sodium from food matrix into oral cavity (1st stage), delivery of sodium within oral cavity (2nd stage), and detection of sodium by the taste receptor cells (TRCs) (3rd stage). In the 1st stage, the food matrix affects the initial availability of sodium to be released, and also affects the spontaneous and facilitated migration of sodium from the matrix into the oral cavity. In the 2nd stage, the food matrix affects the availability of sodium and the mixing efficiency of sodium with saliva. The relationship between food matrix and oral processing of food that may affect the sodium release (1st stage) and the delivery (2nd stage) is also discussed. In the 3rd stage, the food matrix affects the physical availability of sodium for the TRCs, the physiological activity of TRCs, and the central activities involved in the perception process. Based on the understanding of complex nature of the matrix effects on saltiness perception discussed in this review, the properties of food matrix may be controlled effectively to enhance saltiness perception and achieve sodium reduction.     

提高剪力墙表面细部观感质量

以提高某住宅楼剪力墙表面细部观感质量为目的,从工程概况、现状调查、目标设定、实施、效果检查等方面全面阐述了提高剪力墙表面细部观感质量的关键环节,对施工剪力墙表面细部观感质量的项目有一定的借鉴作用。     

Increasing saltiness perception through perceptual constancy created by expectation

Reducing salt levels in food products is an important motivation for research, as the general intake of salt by consumers is too high. Finding strategies for salt reduction, while maintaining salty taste of products remains a big challenge. In this paper we show the effect that a perceptual expectation of a taste can have on subsequent taste perception, in the same product. A perceptual expectation is based on previous experience, memory, or other information from the product. Our hypothesis is that, if a product looks the same, smells the same and has the same texture as the product one is used to eat, small variations in taste will go unnoticed. In a consumer study, we investigated if the expectation, or implicit assumption, that saltiness remains constant across mouthfuls, can indeed reduce the perception of variation in salt concentration. We were able to demonstrate the existence of such an effect. We found that perceptual expectation, based on the first bite, can influence saltiness perception.     

Natural ingredients claim’s halo effect on hedonic sensory experiences of perfumes

Can consumer knowledge that a scent is composed of natural ingredients influence the perception of the fragrance? In the present study, 112 participants were asked to test and evaluate three perfumes from three different fragrance categories (floral, citrus and woody), all of which were made entirely from natural essential oils. Prior to the test and the evaluation of the scents, half of the subjects were informed of the natural origin of components, while the other half were not provided with that information. In addition, the pro-environmental orientation of all participants was assessed to analyze a potential interaction with the effect of the natural ingredients claim. Results revealed that participants’ hedonic sensory perception, acceptance and purchase intention improved when they had been previously exposed to the natural ingredients claim. Results were robust across all three different fragrance types. Findings confirm the existence of a halo effect of natural ingredients claims affecting the perception of perfumes. However, hypothesized interaction effects with pro-environmentalism were not supported empirically. Implications for marketers of body-care products as well as regulators are discussed.     

五感体验式教学的探索与应用研究——以环境景观设计课程为例

体验式教学研究是教学理论研究中的一个比较新的课题,文章在总结归纳体验式教学研究的基础上。针对环境景观设计的专业特点发展出“五感体验式教学”,从概念上对其作出阐释,并结合环境景观设计课程教学实践。系统详细地论述了五感体验式教学的主要内容,最后总结了五感体验式教学的理论价值与实践意义。     

基于“价值认知深度地图”模型的古城 遗产价值量化研究——以通海“御城旧县”的 遗产价值识别与评价为例

历史文化遗产是建设国土空间基础信息平台及“一张图”实施监督系统的重要组成部分,通过量化研究国家历史文化名城通海“御城旧县”遗产价值,探索一种历史文化遗产利用的评价与数据化方式,提出以构建“价值认知深度地图”模型的方法来识别古城遗产。运用深度地图（Deep Map）历史要素分层重构的原理,借鉴英国历史土地利用评价（HLA）方法,对“历史丰富度”与“时间深度”两大指标体系进行计算,从而对古城遗产的价值进行量化评价与可视化展示,以期达到系统化呈现古城遗产价值信息的目的。数据结果作为国土空间基础信息平台的数据要素,为古城历史文化遗产保护与利用提供重要依据。     

符合人类视觉感知的图像对象分割方法

提出一种符合人类视觉感知的图像对象分割方法,包括双尺度的区域分割和基于模型的对象提取。运用非线性尺度算子对图像进行大尺度平滑,结合颜色量化和视觉一致性的颜色聚类完成图像的粗分割。在原尺度上融合区域的纹理、颜色信息对分割区域进行区域合并,并利用对象模型完成图像对象的提取。实验结果表明,该算法的分割结果符合人类视觉感知特性,能够较好地完成图像对象分割。