872 research outputs found

    KauNet: A Versatile and Flexible Emulation System

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    This is a poster on the KauNet network emulation system. As compared to other emulation system, KauNet is deterministic. The poster shows how patterns enforce determinism and how patterns can be used to emulate a satellite channel at the IP level

    Using Triggers for Emulation of Opportunistic Networking

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    Opportunistic networks do not require the availability of an end-to-end path, but may instead take advantage of tem- porary connectivity opportunities. Opportunistic networks pose a challenge for network emulation as the traditional em- ulation setup where application/transport endpoints send/ receive packets from the network following a black box approach is no longer applicable. Instead opportunistic networking protocols and applications need to react to the dynamics of the underlying network beyond what is conveyed through the exchange of packets. In order to support emulation evaluations for such challenging applications we in this paper introduce the concept of emulation triggers that can emulate arbitrary cross-layer feedback and that are synchronized with the emulated scenario. The design and implementation of triggers in the KauNet emulator are described. The use of triggers in the context of opportunistic networking is brie y sketched

    IP-Level Satellite Link Emulation with KauNet

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    Distributed applications and transport protocols communicating over a satellite link may react very strongly to conditions specific to that kind of link. Providing a evaluation framework to allow tests of real implementations of such software in that context is quite a challenging task. In this paper we demonstrate how the use of the general-purpose KauNet IP-level emulator combined with satellite-specific packet loss patterns can help by reproducing losses and delays experienced on a satellite link with a simple Ethernet LAN setup. Such a platform is an essential tool for developers performing continuous testing as they provide new features for e.g. video codecs or transport-level software like DCCP and its congestion control components

    Effects of meal variety on expected satiation : evidence for a 'perceived volume' heuristic

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    Meal variety has been shown to increase energy intake in humans by an average of 29%. Historically, research exploring the mechanism underlying this effect has focused on physiological and psychological processes that terminate a meal (e.g., sensory-specific satiety). We sought to explore whether meal variety stimulates intake by influencing pre-meal planning. We know that individuals use prior experience with a food to estimate the extent to which it will deliver fullness. These ‘expected satiation’ judgments may be straightforward when only one meal component needs to be considered, but it remains unclear how prospective satiation is estimated when a meal comprises multiple items. We hypothesised that people simplify the task by using a heuristic, or ‘cognitive shortcut.’ Specifically, as within-meal variety increases, expected satiation tends to be based on the perceived volume of food(s) rather than on prior experience. In each trial, participants (N = 68) were shown a plate of food with six buffet food items. Across trials the number of different foods varied in the range one to six. In separate tasks, the participants provided an estimate of their combined expected satiation and volume. When meal variety was high, judgments of perceived volume and expected satiation ‘converged.’ This is consistent with a common underlying response strategy. By contrast, the low variety meals produced dissociable responses, suggesting that judgments of expected satiation were not governed solely by perceived volume. This evidence for a ‘volume heuristic’ was especially clear in people who were less familiar with the meal items. Together, these results are important because they expose a novel process by which meal variety might increase food intake in humans

    Effects of repeated consumption on sensory-enhanced satiety

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    Previous research suggests that sensory characteristics of a drink modify the acute satiating effects of its nutrients, with enhanced satiety evident when a high energy drink was thicker and tasted creamier. The present study tested whether this modulation of satiety by sensory context was altered by repeated consumption. Participants (n=48) consumed one of four drinks mid-morning on seven non-consecutive days with satiety responses measured pre-exposure (day 1), post-exposure (day 6) and at a one month follow-up. Drinks combined two levels of energy (lower energy, LE, 326 KJ: higher energy, HE, 1163KJ) with two levels of satiety-predictive sensory characteristics (low-sensory, LS, or enhanced sensory, ES). Test lunch intake 90 minutes after drink consumption depended on both the energy content and sensory characteristics of the drink before exposure, but on energy content alone at post-exposure and the follow-up. The largest change was an increase in test meal intake over time in the LE/LS condition. Effects on intake were reflected in appetite ratings, with rated hunger and expected filling affected by sensory characteristics and energy content pre-exposure, but were largely determined by energy content post exposure and at follow up. In contrast, a measure of expected satiety reflected sensory characteristics regardless of energy content on all three test days. Overall these data suggest that some aspects of the sensory-modulation of satiety are changed by repeated consumption, with covert energy becoming more effective in suppressing appetite over time, but also suggest that these behavioural changes are not readily translated into expectations of satiety

    Assimilation of healthy and indulgent impressions from labelling influences fullness but not intake or sensory experience

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    Background: Recent evidence suggests that products believed to be healthy may be over-consumed relative to believed indulgent or highly caloric products. The extent to which these effects relate to expectations from labelling, oral experience or assimilation of expectations is unclear. Over two experiments, we tested the hypotheses that healthy and indulgent information could be assimilated by oral experience of beverages and influence sensory evaluation, expected satiety, satiation and subsequent appetite. Additionally, we explored how expectation-experience congruency influenced these factors. Results: Results supported some assimilation of healthiness and indulgent ratings—study 1 showed that indulgent ratings enhanced by the indulgent label persisted post-tasting, and this resulted in increased fullness ratings. In study 2, congruency of healthy labels and oral experience promoted enhanced healthiness ratings. These healthiness and indulgent beliefs did not influence sensory analysis or intake—these were dictated by the products themselves. Healthy labels, but not experience, were associated with decreased expected satiety. Conclusions: Overall labels generated expectations, and some assimilation where there were congruencies between expectation and experience, but oral experience tended to override initial expectations to determine ultimate sensory evaluations and intake. Familiarity with the sensory properties of the test beverages may have resulted in the use of prior knowledge, rather than the label information, to guide evaluations and behaviour
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