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- Drake, Birger, et al.
(författare)
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Food crushing sounds : An analytic approach
- 1974
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Ingår i: Rheologica Acta. - 0035-4511 .- 1435-1528. ; 13:3, s. 608-612
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Tidskriftsartikel (refereegranskat)abstract
- As a complement to the study of human mastication sounds, crushing sounds produced with a mechanical device were tape recorded and played back in such a way as to obtain acoustical line spectra for short intervals around the points of time when the sounds were loudest. The spectra were then evaluated to give measures calculated from amplitudes belonging to sets of such frequencies. These measures aimed at, e.g., estimating the width of the frequency band occupied by the major part of the sound, the two theoretically possible extremes being a pure tone and a "white noise". In a way, this analytical method results in discrete Fourier transforms. In studies with various brands of crisp bread it was found that the crushing sound differed in a reproducible way among the brands. The sounds, however, do not measure the same properties as ordinary rheological analyses. They can therefore be considered as a potential complement to flexure and compression data. © 1974 Dr. Dietrich Steinkopff Verlag.
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- Drake, Birger, et al.
(författare)
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New pathways in psychorheology
- 1974
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Ingår i: Dechema Monographien. ; 77:1505-1536, s. 403-426
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)
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- Drake, Birger
(författare)
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Psychorheology
- 1978
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Ingår i: Ympäristö ja Terveys (= Environment and Health). ; 9:3, s. 196-203
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)
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- Drake, Birger
(författare)
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Psykoreologi. : (In Swedish)
- 1974
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Ingår i: Kemia-Kemi. ; 1:11, s. 740-743
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)
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- Johansson, B., et al.
(författare)
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Detection thresholds : Effect of stimulus presentation order and addition of blanks I. Odor of pentanal and hexanol
- 1973
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Ingår i: Lebensmittel-Wissenschaft + Technologie. - 0023-6438 .- 1096-1127. ; 6:4, s. 115-122
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Tidskriftsartikel (refereegranskat)abstract
- Detection thresholds for the odor of pentanal and hexanol were determined using a method of constant stimuli with single sample presentations. The effects of addition of blanks and of order of sample presentation (ascending, descending, randomized) were studied for grouped threshold values. Moreover, differences between groups of subjects with different frequencies of false alarm, and between males and females were studied. Preceding blanks, added to the ascending series, but unknown to the subjects, caused a significant decrease in threshold values for all groups of subjects. The decrease was probably mainly an anticipation effect caused by the information to the subjects. For pentanal, the ascending concentration order gave a significantly lower threshold value than the descending or randomized orders, between which there was no significant difference. For hexanol, in general, the differences among presentation orders were not significant. A sufficient explanation for this unexpected difference between the two compounds cannot be given. For each compound, subjects with lower frequencies of false alarm had, in all experimental series, significantly higher threshold values than subjects with higher frequencies. Females had significantly lower threshold values than males. © 1973 Forster-Verlag AG, Zürich.
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- Pangborn, Rose-Marie, et al.
(författare)
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Effects of light and sound on parotid secretion and taste perception in response to sodium chloride
- 1978
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Ingår i: Chemical Senses. - : Oxford University Press (OUP). - 0379-864X .- 1464-3553. ; 3:1, s. 81-92
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Tidskriftsartikel (refereegranskat)abstract
- Salivary secretion in response to solutions of 1.6% NaCl was slightly, but not significantly lower under red than under white illumination, and when wearing earphones which delivered intermittent "kitchen" noise, or the monotonous noise of a siren. Gustatory responses from the same subjects to a 15-sample concentration series of NaCl indicated that neither discrimination nor perceived intensity of saltiness was significantly affected by the illumination or by the kitchen noise. Fitting of a smooth, sigmoid line to the group's discrimination data gave a value of 0.012% NaCl for the 75% correct level (50% above chance) and of 0.08% NaCl for 100% identification. The subjects showed no systematic relationship among salivary flow rate, discrimination, or perceived intensity.Contrary to previous findings, neither the light nor the noise resulted in significantly lowered responses in 10 out of 12 subjects in the salivation tests, nor in 45 out of 52 trials (13 subjects × 4 test conditions) in the taste tests. It appears that experienced subjects adapt well to systematic environmental distractions, which do not adversely affect their performance of simple perceptual tasks. © 1978 Information Retrieval Limited.
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