Don't sit so close to me: Unconsciously elicited affect automatically provokes social avoidance

Behavior may be automatically prompted by cues in our social environment. Previous research has focused on cognitive explanations for such effects. Here we hypothesize that affective processes are susceptible to similar automatic influences. We propose that exposure to groups stereotyped as dangerous or violent may provoke an anxiety response and, thus, a tendency to move away. In the present experiment, we subliminally exposed participants to images of such a group, and found that they displayed greater avoidance in a subsequent interaction. Critically, this effect was explained by their increased sensitivity to threat-related information. These findings demonstrate an affective mechanism responsible for nonconscious priming effects on interpersonal behavior

Priming in interpersonal contexts: Implications for affect and behavior

Priming stereotypes can lead to a variety of behavioral outcomes, including assimilation, contrast, and response behaviors. However, the conditions that give rise to each of these outcomes are unspecified. Furthermore, theoretical accounts posit that prime-to-behavior effects are either direct (i.e., unmediated) or mediated by cognitive processes, whereas the role of affective processes has been largely unexplored. The present research directly investigated both of these issues. Three experiments demonstrated that priming a threatening social group ("hoodies") influences both affect and behavior in an interpersonal context. Hoodie priming produced both behavioral avoidance and several affective changes (including social apprehension, threat sensitivity, and self-reported anxiety and hostility). Importantly, avoidance following hoodie priming was mediated by anxiety and occurred only under conditions of other-(but not self-) focus. These results highlight multiple routes through which primes influence affect and behavior, and suggest that attention to self or others determine the nature of priming effects

When not thinking leads to being and doing: Stereotype suppression and the self

Suppressing stereotypes often results in more stereotype use, an effect attributed to heightened stereotype activation. The authors report two experiments examining the consequences of suppression on two self-relevant outcomes: the active self-concept and overt behavior. Participants who suppressed stereotypes incorporated stereotypic traits into their self-concepts and demonstrated stereotype-congruent behavior compared to those who were exposed to the same stereotypes but did not suppress them. These findings address issues emerging from current theories of suppression, priming, and the active self

Colourgrams GUI: A graphical user-friendly interface for the analysis of large datasets of RGB images

Colourgrams GUI is a graphical user-friendly interface developed in order to facilitate the analysis of large datasets of RGB images through the colourgrams approach. Briefly, the colourgrams approach consists in converting a dataset of RGB images into a matrix of one-dimensional signals, the colourgrams, each one codifying the colour content of the corresponding original image. This matrix of signals can be in turn analysed by means of common multivariate statistical methods, such as Principal Component Analysis (PCA) for exploratory analysis of the image dataset, or Partial Least Squares (PLS) regression for the quantification of colour-related properties of interest. Colourgrams GUI allows to easily convert the dataset of RGB images into the colourgrams matrix, to interactively visualize the signals coloured according to qualitative and/or quantitative properties of the corresponding samples and to visualize the colour features corresponding to selected colourgram regions into the image domain. In addition, the software also allows to analyse the colourgrams matrix by means of PCA and PLS

Mixture design and multivariate image analysis to monitor the colour of strawberry yoghurt purée

Food colour is a commercial added value, since it represents the first appealing factor for consumers. In this context, this study was aimed at evaluating the effect of strawberry yoghurt purée (SYP) formulation on the corresponding colour and on its variation over time, which is mainly due to degradation and browning phenomena. To this aim, a combined approach was used that included mixture design and multivariate analysis of RGB images. Strawberry purée, sugar, lemon juice and two types of thickener were mixed in different proportions by I-optimal mixture design to obtain 44 SYP formulations. The samples were subjected to light and temperature stress conditions for five weeks; during this time the RGB images of the samples were acquired using a flatbed scanner, along with the images of the corresponding control samples. The dimensionality of the acquired images was reduced by two different approaches: i) the conversion of images into signals, namely colourgrams, which can be seen as the colour fingerprint of the imaged samples, and ii) the calculation of the median values of various colour-related parameters. The colourgrams dataset was then subjected to exploratory data analysis using Principal Component Analysis, while the median values of colour-related parameters were analysed using Response Surface Methodology and Partial Least Squares-Discriminant Analysis. The aim of data analysis was both to find the best colour parameters to describe colour variability over time, and to investigate the cause-effect relationship between mixture proportions and colour response. The results highlighted that, among the considered colour parameters, relative green (i.e., the ratio of green to lightness) and red could be used to monitor colour changes. Colour variation due to stress conditions was more pronounced for samples with a high percentage of strawberry purée, and the type of thickener also affected the colour degradation kinetics

Evaluation of the effect of factors related to preparation and composition of grated Parmigiano Reggiano cheese using NIR hyperspectral imaging

The present study is focused on the evaluation of the effect of grater type and fat content of the pulp on the spectral response obtained by near infrared hyperspectral imaging (NIR-HSI), when this technique is used to determine the rind percentage in Parmigiano Reggiano (P-R) cheese. To this aim, grated P-R cheese samples were prepared considering all the possible combinations between three levels of rind amount (8%, 18% and 28%), two levels of fat content of the pulp and two different grater types, and the corresponding hyperspectral images were acquired in the 900–1700 nm spectral range. In a first step, the average spectrum (AS) was calculated from each hyperspectral image, and the corresponding dataset was analysed by means of Analysis of Variance Simultaneous Component Analysis (ASCA) to assess the effect of the three considered factors and their two-way interactions on the spectral response. Then, the hyperspectral images were converted into Common Space Hyperspectrograms (CSH), which are signals obtained by merging in sequence the frequency distribution curves of quantities calculated from a Principal Component Analysis (PCA) model common to the whole hyperspectral image dataset. ASCA was also applied to the CSH dataset, in order to evaluate the effect of the considered factors on this kind of signals. Generally, all the three factors resulted to have a significant effect, but with a different extent according to the method used to analyse the hyperspectral images. Indeed, while fat content of the pulp and rind percentage showed a comparable effect on the spectral response of AS dataset, in the case of CSH signals rind percentage had a greater effect compared to the other main factors. However, CSH were also more sensitive to differences ascribable to the natural variability between diverse Parmigiano Reggiano cheese samples

Exploring the potential of NIR hyperspectral imaging for automated quantification of rind amount in grated Parmigiano Reggiano cheese

Parmigiano Reggiano (P-R) is one of the most important Italian food products labelled with Protected Designation of Origin (PDO). The PDO denomination is applied also to grated P-R cheese products meeting the requirements regulated by the Specifications of Parmigiano Reggiano Cheese. Different quality parameters are monitored, including the percentage of rind, which is edible and should not exceed the limit of 18% (w/w). The present study aims at evaluating the possibility of using near infrared hyperspectral imaging (NIR-HSI) to quantify the rind percentage in grated Parmigiano Reggiano cheese samples in a fast and non-destructive manner. Indeed, NIR-HSI allows the simultaneous acquisition of both spatial and spectral information from a sample, which is more suitable than classical single-point spectroscopy for the analysis of heterogeneous samples like grated cheese. Hyperspectral images of grated P-R cheese samples containing increasing levels of rind were acquired in the 900–1700 nm spectral range. Each hyperspectral image was firstly converted into a one-dimensional signal, named hyperspectrogram, which codifies the relevant information contained in the image. Then, the matrix of hyperspectrograms was used to calculate a calibration model for the prediction of the rind percentage using Partial Least Squares (PLS) regression. The calibration model was validated considering two external test sets of samples, confirming the effectiveness of the proposed approach

Noise reduction in muon tomography for detecting high density objects

The muon tomography technique, based on multiple Coulomb scattering of cosmic ray muons, has been proposed as a tool to detect the presence of high density objects inside closed volumes. In this paper a new and innovative method is presented to handle the density fluctuations (noise) of reconstructed images, a well known problem of this technique. The effectiveness of our method is evaluated using experimental data obtained with a muon tomography prototype located at the Legnaro National Laboratories (LNL) of the Istituto Nazionale di Fisica Nucleare (INFN). The results reported in this paper, obtained with real cosmic ray data, show that with appropriate image filtering and muon momentum classification, the muon tomography technique can detect high density materials, such as lead, albeit surrounded by light or medium density material, in short times. A comparison with algorithms published in literature is also presented

Precision measurements of Linear Scattering Density using Muon Tomography

We demonstrate that muon tomography can be used to precisely measure the properties of various materials. The materials which have been considered have been extracted from an experimental blast furnace, including carbon (coke) and iron oxides, for which measurements of the linear scattering density relative to the mass density have been performed with an absolute precision of 10%. We report the procedures that are used in order to obtain such precision, and a discussion is presented to address the expected performance of the technique when applied to heavier materials. The results we obtain do not depend on the specific type of material considered and therefore they can be extended to any application.Comment: 16 pages, 4 figure