Verbal analogy problem sets: An inventory of testing materials.

Analogical reasoning is an active topic of investigation across education, artificial intelligence (AI), cognitive psychology, and related fields. In all fields of inquiry, explicit analogy problems provide useful tools for investigating the mechanisms underlying analogical reasoning. Such sets have been developed by researchers working in the fields of educational testing, AI, and cognitive psychology. However, these analogy tests have not been systematically made accessible across all the relevant fields. The present paper aims to remedy this situation by presenting a working inventory of verbal analogy problem sets, intended to capture and organize sets from diverse sources

Inference by Believers in the Law of Small Numbers

Many people believe in the "Law of Small Numbers," exaggerating the degree to which a small sample resembles the population from which it is drawn. To model this, I assume that a person exaggerates the likelihood that a short sequence of i.i.d. signals resembles the long-run rate at which those signals are generated. Such a person believes in the "gambler's fallacy", thinking early draws of one signal increase the odds of next drawing other signals. When uncertain about the rate, the person over-infers from short sequences of signals, and is prone to think the rate is more extreme than it is. When the person makes inferences about the frequency at which rates are generated by different sources -- such as the distribution of talent among financial analysts -- based on few observations from each source, he tends to exaggerate how much variance there is in the rates. Hence, the model predicts that people may pay for financial advice from "experts" whose expertise is entirely illusory. Other economic applications are discussed.

Social Media, Content Moderation, and Technology

This paper develops a theoretical model to study the economic incentives for a social media platform to moderate user-generated content. We show that a self-interested platform can use content moderation as an effective marketing tool to expand its installed user base, to increase the utility of its users, and to achieve its positioning as a moderate or extreme content platform. The optimal content moderation strategy differs for platforms with different revenue models, advertising or subscription. We also show that a platform's content moderation strategy depends on its technical sophistication. Because of imperfect technology, a platform may optimally throw away the moderate content more than the extreme content. Therefore, one cannot judge how extreme a platform is by just looking at its content moderation strategy. Furthermore, we show that a platform under advertising does not necessarily benefit from a better technology for content moderation, but one under subscription does. This means that platforms under different revenue models can have different incentives to improve their content moderation technology. Finally, we draw managerial and policy implications from our insights

Physicochemical parameters of arabica fermented coffee in different altitudes

The coffee quality interacts with different processes, techniques, analyses, and concepts. This study applied six different forms of wet fermentation to coffee from different altitude ranges to understand how coffee quality interacts with the physicochemical profile and its possible relations with sensory variables. Statistical analysis was performed through combined analyses of variance of the experiments, and the means were compared by the Tukey test considering the significance level of 5%. Regression models were tested by the F-test and the parameters by the t-test, followed by Pearson correlation analysis between the sensory and physicochemical characteristics and between physicochemical variables. The results indicate a correlation between sensory and physicochemical variables for total titratable acidity and indicate that these compounds are affected by the manner of fermentation appliedas well as the edaphic and climatic conditions. Key words: Coffea arabica; Chemical interaction; Fermentation; Processing

Chemical and sensory perception of robusta coffees under wet processing

The quality of the coffee is determined by the sensorial analysis, using subjective methods and it is known that this quality is related to the chemical constituents of the grains. The present study used infrared spectroscopy to correlate the chemical composition of the grain with the final quality of the product and to assist in the current evaluation method, generating more reliability in the process. This study applied the spontaneous and induced fermentationwith starter cultures (yeast) to evaluate the sensory potential from the impacts generated by the types of processes adopted. The experiments were conducted in a randomized block design with five replicates, in a 3x4 factorial scheme, with three fermentation times: 24, 48, and 72 hours and fourwet processes: Washed, Yeast fermentation, Fully washed without yeast, and Fully washed with yeast. Infrared spectra were taken in the medium region(FTIR-ATR) of the 34 samples generated by the treatments. Given that the method of determining the quality of coffee is subjective, based on scores given by cuppers, the FTIR-ATR spectra were used in the construction of chemometric models to predict sensory ratings given to the attribute ‘acidity’. Themean error of prediction of the model constructed for the sensory score was 0.11. Sensory results indicated a higher score for the acidity attribute, in dry fermentation with yeast at the time of 48 hours, suggesting a new strategy for the production of quality robusta coffee.Key words: Fourier transform infrared spectroscopy; chemometrics; fermentation; acidity

ViSpec: A graphical tool for elicitation of MTL requirements

One of the main barriers preventing widespread use of formal methods is the elicitation of formal specifications. Formal specifications facilitate the testing and verification process for safety critical robotic systems. However, handling the intricacies of formal languages is difficult and requires a high level of expertise in formal logics that many system developers do not have. In this work, we present a graphical tool designed for the development and visualization of formal specifications by people that do not have training in formal logic. The tool enables users to develop specifications using a graphical formalism which is then automatically translated to Metric Temporal Logic (MTL). In order to evaluate the effectiveness of our tool, we have also designed and conducted a usability study with cohorts from the academic student community and industry. Our results indicate that both groups were able to define formal requirements with high levels of accuracy. Finally, we present applications of our tool for defining specifications for operation of robotic surgery and autonomous quadcopter safe operation.Comment: Technical report for the paper to be published in the 2015 IEEE/RSJ International Conference on Intelligent Robots and Systems held in Hamburg, Germany. Includes 10 pages and 19 figure

On past participle agreement in transitive clauses in French

This paper provides a Minimalist analysis of past participle agreement in French in transitive clauses. Our account posits that the head v of vP in such structures carries an (accusativeassigning) structural case feature which may apply (with or without concomitant agreement) to case-mark a clause-mate object, the subject of a defective complement clause, or an intermediate copy of a preposed subject in spec-CP. In structures where a goal is extracted from vP (e.g. via wh-movement) v also carries an edge feature, and may also carry a specificity feature and a set of (number and gender) agreement features. We show how these assumptions account for agreement of a participle with a preposed specific clausemate object or defective-clause subject, and for the absence of agreement with an embedded object, with the complement of an impersonal verb, and with the subject of an embedded (finite or nonfinite) CP complement. We also argue that the absence of agreement marking (in expected contexts) on the participles faitmade and laissélet in infinitive structures is essentially viral in nature. Finally, we claim that obligatory participle agreement with reflexive and reciprocal objects arises because the derivation of reflexives involves A-movement and concomitant agreement

Sensory Q-Grader evaluation of fermented arabica coffees by yeast (Saccharomyces cerevisiae) and lactic bacteria (Pediococcus acidilactici) cultures

The objective of this study was to evaluate sensorially, by professional Q-Grader, the beverage coffee from fermentation natural and fermentation with the use of yeasts and lactic acid bacteria as starter cultures in wet coffee processing. The Arabica coffee was harvested at two different altitudes in Espírito Santo State. Both coffees went through 04 treatments: inoculated with starter cultures Saccharomyces cerevisiae (YML) or Pediococcus acidilactici CCT 1622 (LAF), natural fermentation (NF) (not inoculated) and Control, without fermentation (WF). The coffee was processed by just the wet process. After process and roasting, the sensorial analysis was performed to understand the impact of fermentation processing in the coffee quality, and was performed by 6 Q-Graders, following SCA protocol. The study evidenced that the use of natural fermentation or starter cultures during post-harvest coffee contributed to obtain a quality beverage with pleasurable sensorial characteristics, punctuated by the tasters in the overall score obtained and also by the highsensory scores in attributes such as fragrance, acidity, aftertaste and the different perceived aromas. This work demonstrates for coffee growers that fermentation technology is not intuitive but requires an understanding of the relationship of the microorganisms with the coffee and the environment. In addition to the other chemical aspects of roasting and brew coffee. Key words: Fermentation; Microorganisms; Quality