Agents with faces : a study on the effects of personification of software agents

Thesis (M.S.)--Massachusetts Institute of Technology, Program in Media Arts & Sciences, 1996.Includes bibliographical references (p. 129-133).by Tomoko Koka.M.S

Different compositions of free amino acidsand related substances, and nucleic acid-related compounds in Japanese soup stocks and instant soups

研究ノート (Note

Cross-modal modifications of sense adjectives : Frequency of use and comprehensibility

Williams (1976)は、英語における異種感覚モダリティー間の修飾表現の歴史的変化を分析し、触覚や味覚、嗅覚などの低次の感覚モダリティーの形容詞は、初めは同じ感覚モダリティーの名詞を修飾するが、後の時代になるとしばしば色や音などのような高次の感覚モダリティーの名詞を形容するようになることを示した。これは、異種感覚モダリティー間の修飾表現における方向性仮説とよばれる。Williamsの研究をうけて、日本語の用例のより詳しい調査や理解可能性の調査が行われた。全体として、方向性仮説は支持されている。しかし、高次、低次といった考えは粗いもので、研究者の間には用いるデータの種類や結果の解釈の食い違いが存在する。我々は、日本語における異種感覚モダリティー間修飾表現の方向性仮説の妥当性を、心理学的な理解可能性評定とグーグルを用いた検索による頻度調査により検討した。5つの名詞(色、音、匂い、味覚、触覚)と55の感覚形容詞からなる220の異種感覚モダリティー間の修飾表現が用いられた。全体として理解可能性と使用頻度は良い対応を示した(r=0.64, p<0.01)。データをより詳しく調べると次の二つの傾向が顕著だった。(1)触覚から他の感覚への一方向的な転移。(2)感覚のグループ化(味覚-嗅覚、視覚-触覚)。一方向性仮説との関連でこれらの二つの傾向の含意が議論された。Williams (1976) analyzed the historical change of cross-modal modification expressions in English. He maintained that adjectives in "lower" sense modalities (touch, taste and smell) initially modify the nouns of their original sense modalities, but later they often come to modify the nouns in "higher" sense modalities (color and sound). This is called the directional hypothesis in cross-modal modification expressions. After Williams, Japanese linguists closely surveyed the usages in Japanese. In general, they confirmed the directional hypothesis also in Japanese, but the idea of "lower" and "higher" senses is too crude and there remain inconsistencies in the kind of data and interpretations among researchers. We explored the validity of the directional hypothesis in cross-modal expressions of Japanese by combining psychological testing of comprehensibility of such phrases and a linguistic survey of frequencies of use in an internet (Google) search. Verbal materials were 55 sensory adjectives and five nouns (color, sound, smell, taste and touch). We used 220 cross-modal modification expressions. On average, the comprehensibility and frequency of use showed good correspondence (r=0.64, p<0.01). Close inspection of the data revealed two tendencies: (1) A unidirectional transfer from touch, and (2) Grouping of the senses (taste-smell and vision-hearing). The implications of these two tendencies are discussed in relation to the directional hypothesis.社会学部設立40周年記念特

小学生がうま味の相乗効果を学ぶための味覚授業の実施

The purpose of this study was to assess whether elementary school children were able to learn the synergistic effects of umami flavor through the implementation of a sense of taste class for them. The sense of taste class held for 182 elementary school children (aged, 10–11 years old in Kyoto city). The subjects assessed three types of broths: dried bonito (DB), kombu kelp (KK), and dried bonito-kombu kelp (DB-KK). The subject evaluated the broth for several factors: tastiness, umami flavor, aroma, fishy smell. In addition, children were asked to write their own comments about what they had learned or noticed. A total of 147 healthy subjects were analyzed.The results of the sensory evaluation showed that the children sensed umami flavor and tastiness more significantly in DB-KK broth than in KK broth. They also evaluated the DB broth and DB-KK broth to have a significantly better aroma than KK broth (both at p<0.05). The analysis of the comment showed that 11 children (7.5%) wrote about their understanding of the fundamental taste umami, and 31 children (21.1%) wrote about understanding the synergistic effect of umami flavor. These results suggest that the implementation of the sense of taste class is effective to learn the synergistic effects of umami flavor.論