A Qualitative Analysis of Common Practices in Annotations: A Taxonomy and Design Space

Annotations are a vital component of data externalization and collaborative analysis, directing readers' attention to important visual elements. Therefore, it is crucial to understand their design space for effectively annotating visualizations. However, despite their widespread use in visualization, we have identified a lack of a design space for common practices for annotations. In this paper, we present two studies that explore how people annotate visualizations to support effective communication. In the first study, we evaluate how visualization students annotate bar charts when answering high-level questions about the data. Qualitative coding of the resulting annotations generates a taxonomy comprising enclosure, connector, text, mark, and color, revealing how people leverage different visual elements to communicate critical information. We then extend our taxonomy by performing thematic coding on a diverse range of real-world annotated charts, adding trend and geometric annotations to the taxonomy. We then combine the results of these studies into a design space of annotations that focuses on the key elements driving the design choices available when annotating a chart, providing a reference guide for using annotations to communicate insights from visualizations

Association between genetic taste sensitivity, 2D:4D ratio, dental caries prevalence, and salivary flow rate in 6-14-year-old children: a cross-sectional study

Background. The aim of this study was to assess the relationship between genetic taste sensitivity, dietary preferences and salivary flow rate in 6‒14-year-old children for identification of individuals at higher risk of developing dental caries. Methods. A total of 500 children 6‒14 years of age, of both genders, who reported to the Department of Oral Medicine and Radiology, were included. Propylthiouracil (PROP) sensitivity test was carried out and the subjects whose perception was bitter were grouped as tasters, whereas those who were unable to perceive any taste were grouped as non-tasters. The 2D:4D ratio was obtained by measuring the length ratio of index finger to ring finger with the help of a digital Vernier caliper. Evaluation of dietary preferences was carried out using a 24-hour dietary recall and accordingly they were categorized as sweet likers and dislikers. The salivary flow rate was estimated by collecting unstimulated saliva by spitting method. Data were analyzed with Student’s t-test and chi-squared test. Results. The results suggested a positive relation between low digit ratio (2D:4D), non-tasters, sweet likers and high caries index among the participants with a highly significant statistical difference (P ≤ 0.000). Tasters had high mean of USSR (0.48) than non-tasters (0.29), which was statistically significant. Conclusion. The present research revealed a positive correlation between all the parameters evaluated. Therefore an individual considered as non-taster by PROP was a sweet liker with low 2D:4D ratio, reduced salivary flow rate and high caries index