Relating in the Wild: Toward an Analysis of Equivalence Relations Under More Naturalistic Conditions.

Since the first proposal 50 years ago, numerous experiments have documented how arbitrarily related stimuli can become functionally interchangeable. These studies have sought to understand how different variables can moderate the probability of equivalence class formation. However, the well-established evidence regarding this phenomenon in experimental settings does not necessarily guarantee an understanding about how equivalence relations are produced in natural settings.

Optimizing task-analysis instruction: Effects of descriptions and pictures of antecedent stimuli and outcomes.

Little research has examined specific instructional variables that influence the development and effectiveness of task-analysis instruction. We conducted two experiments using text-based task analyses to teach college students to create single-subject reversal design graphs. In Experiment 1, we tested the effects of presenting antecedent and outcome stimuli on graphing performance (accuracy, yield, time to completion).

Merging meaningful classes and abstract equivalence classes by exclusion.

The current experiment assessed whether relating abstract stimuli with familiar pictures by exclusion would produce the formation of a meaningful equivalence class. Ten participants learned conditional discrimination relations with abstract stimuli and established equivalence classes (ABC classes). They then learned DA (D1A1, D2A2, and D3A3) conditional discriminations with written words as D stimuli; two words (D1 and D2) were meaningful stimuli in the participants verbal community ("Dentist" and "Baker"), whereas the third (D3) was a pseudoword ("Tabilu").

Merger and expansion of equivalence classes via meaningful stimuli.

The present experiments evaluated the effect of meaningful stimuli on the inclusion of a set of extra-experimental meaningful pictures into equivalence classes using within- and between-subjects designs. There were 35 adult participants in total (N = 22; N = 13). In both experiments, participants were first trained on six baseline relations with abstract stimuli (A, B, and C) and assessed on the emergence of three 3-member equivalence classes.

A new FT-IR method combined with multivariate analysis for the classification of vinegars from different raw materials and production processes.

Background: Due to the diversity of vinegars on the market and the increase in demand, it is considered necessary to investigate and establish criteria for classifying them in order to obtain more information concerning their real origin. New spectroscopic techniques such us mid-infrared spectroscopy with Fourier transform (FT-IR) are capable of providing information in relation to these aspects. FT-IR combined with multivariate analysis has been used to classify vinegars according to the raw materials and production processes (with or without ageing in wood).

Traceability of phytosanitary products in the production of a Sherry wine vinegar.

In the present work, the monitoring of the evolution of the different phytosanitary products employed in the production of a Sherry wine vinegar has been carried out. The study covers the complete process, from the grape ripening to the vinegar fermentation. For the liquid sample analysis, a method based on SBSE (stir bar sorptive extraction) coupled to GC-MS and previously developed was used.

Solid-phase extraction method for determination of volatile compounds in traditional balsamic vinegar.

A solid-phase extraction method for the determination of volatile compounds in traditional balsamic vinegar (TBV) has been developed. The optimisation has been carried out using a two-level factorial design expanded further to a central composite design. LiChrolut-EN SPE cartridges were used and the optimised analytical conditions were: 7 g of TBV diluted 1:4, 5 mL of washing water, and elution with 10 mL of dichloromethane.

Stir bar sorptive extraction of volatile compounds in vinegar: validation study and comparison with solid phase microextraction.

Stir bar sorptive extraction was evaluated for analysing volatiles in vinegar. The procedure developed shows detection and quantitation limits, and linear ranges adequate for analysing this type of compounds. The accuracy obtained was close to 100%, with repeatability values lower than 13%.

Optimization of stir bar sorptive extraction applied to the determination of pesticides in vinegars.

Stir bar sorptive extraction (SBSE) has been evaluated for analysing pesticides in vinegar. The extraction analytical conditions have been optimised using a two-level factorial design expanded further to a central composite design. After optimization, the proposed analytical conditions are: sample volume 40 mL, sampling time 150 min, and stirring speed 1000 rpm.