Qualitative differences in the immediate recognition memory for wine and visual matrices

Objectives: The present study examined short-term recognition for gustatory stimuli (wines) and investigated the proposition that serial position effects are qualitatively equivalent across stimulus types (Ward et al., 2005). Design: Two experiments examined serial position effects for a single yes/no recognition task with gustatory (Experiment 1) and visual stimuli (Experiment 2). Methods: Two experiments were conducted (n=24 in each) each comprising 18 trials. Participants were presented with sequences of three wines (Experiment 1) or three matrices (Experiment 2). Each item was presented for five seconds with a five-second ISI (incorporating a palette cleanse). Following the three items, participants received a single recognition probe. Results: Recognition for wine revealed strong primacy with an indication of recency. In contrast, recognition for non-verbal stimuli (abstract matrices) revealed strong recency and no primacy. Conclusions: The primacy advantage reported for wines is consistent with the first item bias reported for wine preference judgments (Mantonakis et al., 2009). Furthermore, the qualitatively different serial position functions for gustatory stimuli (compared to non-verbal visual stimuli) is consistent with a model in which short-term memory for gustatory stimuli operate differently to that of other stimulus types

Cross spectra between pressure and temperature in a constant-area duct downstream of a hydrogen-fueled combustor

Pressure temperature cross spectra are necessary in predicting noise propagation in regions of velocity gradients downstream of combustors if the effect of convective entropy disturbances is included. Pressure temperature cross spectra and coherences were measured at spatially separated points in a combustion rig fueled with hydrogen. Temperature-temperature and pressure-pressure cross spectra and coherences between the spatially separated points as well as temperature and pressure autospectra were measured. These test results were compared with previous results obtained in the same combustion rig using Jet A fuel in order to investigate their dependence on the type of combustion process. The phase relationships are not consistent with a simple source model that assumes that pressure and temperature are in phase at a point in the combustor and at all other points downstream are related to one another by only a time delay due to convection of temperature disturbances. Thus these test results indicate that a more complex model of the source is required

Cross spectra between temperature and pressure in a constant area duct downstream of a combustor

The feasibility of measuring pressure temperature cross spectra and coherence and temperature-temperature cross spectra and coherence at spatially separated points along with pressure and temperature auto-spectra in a combustion rig was investigated. The measurements were made near the inlet and exit of a 6.44 m long duct attached to a J-47 combustor. The fuel used was Jet A. The cross spectra and coherence measurements show the pressure and temperature fluctuations correlate best at low frequencies. At the inlet the phenomena controlling the phase relationship between pressure and temperature could not be identified. However, at the duct exit the phase angle of the pressure is related to the phase angle of the temperature by the convected flow time delay

Running Economy while Running in Extreme Cushioning and Normal Cushioning Running Shoes

The purpose of the study was to determine if running economy was influenced by wearing maximal cushioning shoes vs. control (neutral cushioning) shoes. (Please see Abstract in text

Investigation of measures to reduce dog attacks and promote responsible ownership amongst dog owners with dog control issues in the UK

The overall aim of the project is to identify methods to reduce dog attacks and dog control issues as well as provide evidence-based recommendations to promote responsible dog ownership amongst owners with dog control issues. The project examined contemporary enforcement practice and also explored risk factors related to dog attacks

Nitric oxide donation lowers blood pressure in adrenocorticotrophic hormone-induced hypertensive rats.

Adrenocorticotrophic hormone (ACTH) elevates systolic blood pressure (SBP) and lowers plasma reactive nitrogen intermediates in rats. We assessed the ability of NO donation from isosorbide dinitrate (ISDN) to prevent or reverse the hypertension caused by ACTH. In the prevention study, male Sprague Dawley rats were treated with ACTH (0.2 mg/kg/day) or saline control for 8 days, with either concurrent ISDN (100 mg/kg/day) via the drinking water or water alone. Animals receiving ISDN via the drinking water were provided with nitrate-free water for 8 hours every day. In the reversal study ISDN (100 mg/kg) or vehicle was given as a single oral dose on day 8. SBP was measured daily by the indirect tail-cuff method in conscious, restrained rats. ACTH caused a significant increase in SBP compared with saline (P < 0.0015). In the prevention study, chronic administration of ISDN (100 mg/kg/day) did not affect the SBP in either group. In the reversal study, ISDN significantly lowered SBP in ACTH-treated rats at 1 and 2.5 hours (132 +/- 3 mmHg (1 h) and 131 +/- 2 mmHg (2.5 h) versus 143 +/- 3 mmHg (0 h), P < 0.002), but not to control levels. It had no effect in control (saline treated) rats. In conclusion, the lowering of SBP by NO donation is consistent with the notion that ACTH-induced hypertension involves an impaired bioavailability or action of NO in vivo

Adding value and meaning to coheating tests

Purpose: The coheating test is the standard method of measuring the heat loss coefficient of a building, but to be useful the test requires careful and thoughtful execution. Testing should take place in the context of additional investigations in order to achieve a good understanding of the building and a qualitative and (if possible) quantitative understanding of the reasons for any performance shortfall. The paper aims to discuss these issues. Design/methodology/approach: Leeds Metropolitan University has more than 20 years of experience in coheating testing. This experience is drawn upon to discuss practical factors which can affect the outcome, together with supporting tests and investigations which are often necessary in order to fully understand the results. Findings: If testing is approached using coheating as part of a suite of investigations, a much deeper understanding of the test building results. In some cases it is possible to identify and quantify the contributions of different factors which result in an overall performance shortfall. Practical implications: Although it is not practicable to use a fully investigative approach for large scale routine quality assurance, it is extremely useful for purposes such as validating other testing procedures, in-depth study of prototypes or detailed investigations where problems are known to exist. Social implications: Successful building performance testing is a vital tool to achieve energy saving targets. Originality/value: The approach discussed clarifies some of the technical pitfalls which may be encountered in the execution of coheating tests and points to ways in which the maximum value can be extracted from the test period, leading to a meaningful analysis of the building's overall thermal performance

Immediate recognition memory for wine

We describe a preliminary investigation concerning the short-term recognition memory function for gustatory stimuli (wines). In Experiment 1a, 24 non-expert wine drinkers completed a yes/no recognition task for 3-wine sequences. For the raw recognition scores, the serial position function comprised both primacy and recency. Recency did not, however, achieve significance for the d′ scores. In Experiment 1b, 24 participants completed the same yes/no recognition task for 3-visual matrix sequences. In contrast to Experiment 1a, the serial position function comprised recency and an absence of primacy. We argue that the presence of primacy for the wine sequences cannot be interpreted via a verbal labelling strategy, nor can it be interpreted via proactive interference from the first wine in the list on subsequent list items. The result suggests qualitative differences in the memory processing for gustatory and non-verbal visual stimuli