Creativity and well-being: a meta-analysis

Creativity and well-being are popular subjects in psychological and organizational studies. The recent literature presented mixed perspectives about the nature of the relationship between the two. Whereas the mad-genius hypothesis, which was often explored among eminently creative individuals, seems to imply a negative relationship between the two, trends in the field of creativity, such as everyday creativity and general psychology (i.e., positive psychology) linked them positively. The present meta-analysis study synthesized 189 effect sizes obtained from 32 samples in 26 different studies based on a total sample of 8,189. Analyses with multilevel modeling yielded a mean effect of r = .14. The moderator analysis tested the impact of age, gender, measure of creativity, measure of well-being, stimulus type of creativity measure, and index of creativity measure. Only the creativity measure explained the variation in the study outcomes. The relationship between creativity and well-being was significantly higher when creativity was measured by instruments focusing on creative activity and behavior (r = .22) than the divergent thinking tasks (r = .06). Those findings are discussed in terms of theoretical and practical implications.Pathways through Adolescenc

The performance of the jet trigger for the ATLAS detector during 2011 data taking

The performance of the jet trigger for the ATLAS detector at the LHC during the 2011 data taking period is described. During 2011 the LHC provided proton–proton collisions with a centre-of-mass energy of 7 TeV and heavy ion collisions with a 2.76 TeV per nucleon–nucleon collision energy. The ATLAS trigger is a three level system designed to reduce the rate of events from the 40 MHz nominal maximum bunch crossing rate to the approximate 400 Hz which can be written to offline storage. The ATLAS jet trigger is the primary means for the online selection of events containing jets. Events are accepted by the trigger if they contain one or more jets above some transverse energy threshold. During 2011 data taking the jet trigger was fully efficient for jets with transverse energy above 25 GeV for triggers seeded randomly at Level 1. For triggers which require a jet to be identified at each of the three trigger levels, full efficiency is reached for offline jets with transverse energy above 60 GeV. Jets reconstructed in the final trigger level and corresponding to offline jets with transverse energy greater than 60 GeV, are reconstructed with a resolution in transverse energy with respect to offline jets, of better than 4 % in the central region and better than 2.5 % in the forward direction

Variations of the viscous properties of a sponge cake artificial bolus with some physiological parameters

Artificial boluses were prepared from sponge cake by grinding the food to a given particle size and hydrating with artificial saliva. The shear viscosity of the artificial food bolus was then measured by capillary rheometry, and its variations with shear rate were studied as a function of four main factors: bolus water content, particle size, temperature and saliva viscosity. The flow curves can be fitted according to the Herschel-Bulkley model, which allows for the derivation of two main properties: yield stress and consistency. Saliva plasticizing coefficients are defined by the variations of these properties as a function of the water content. Their value, close to 12, is in good agreement with values obtained for molten starch (10 < α < 20). Particle size has little influence, whereas the effect of temperature and saliva viscosity is not monotonous. They underline the complexity of the structure of the bolus and the interplay between the saliva, acting as a lubricant and a swelling agent. Finally, the extensional viscosity of the artificial bolus is also determined by capillary rheometry, and it is shown to be of importance when comparing the viscous properties of the artificial bolus with those of real ones from literature

Rheological properties of artificial boluses of cereal foods enriched with legume proteins

International audienceThe properties of artificial food bolus are studied by dynamic oscillatory and capillary rheometry as functions of bolus water content (WC), in the usual range of saliva hydration, for four cereal products: sponge cake, extruded flat bread and their counterpart enriched in legume proteins. All boluses followed the same rheological behavior characterized by (1) solid -like in the linear viscoelastic domain and (2) Herschel-Bulkley model for large shear strain. Hence, four characteristic rheological properties are determined: modulus at viscoelastic plateau, characteristic stress at transition to flow, yield stress and consistency in the flow regime. The decrease of these properties with WC was fitted by an exponential decay function, from which was extracted a coefficient alpha (5 = alpha = 15), and were lower for the sponge cake (SC, alpha < 15). The variations for the different rheological properties are discussed in terms of matter state, envisioning bolus as a suspension of soft swellable particles. The comparison of these values with those encountered for real boluses from similar foods suggests that these results contribute to define a coefficient of interaction of food with saliva