Tactile experience does not ameliorate age-related reductions in sensory function.

Unlabelled: BACKGROUND/STUDY CONTEXT: Sensory function degrades with age, with well-established reductions in tactile spatial acuity, vibrotactile sensitivity, and thermosensation, to name but three aspects of perception. Such age-related losses might be partially stemmed by ongoing experience with tasks requiring high levels of manual dexterity or analogous tactile expertise; individuals who are highly expert in skills that have a fundamental tactile component can show improved tactile function as compared with nonexperts.

Methods: Eighty individuals (17 males, 63 females) in the 18-58 age range were assessed on their tactile experience, as measured by self-assessment on a variety of tasks and competencies, each of which required a high level of skill with the hands.

Effect of hydration on the tactile and thermal sensitivity of the lip.

The vermilion lip is a body site particularly susceptible to water loss. Therefore, the role of hydration in tactile perception at the lip was investigated. A series of measures of tactile performance and response were obtained from 22 female subjects, namely: (1) the subjective assessment of lip feel, (2) tactile sensitivity, (3) spatial acuity, (4) thermal sensitivity, and (5) the subjective assessment of thermal stimulation.

Perception of fluids with diverse rheology applied to the underarm versus forearm skin.

Little is known about the tactile-perceptual structure of fluids. Therefore, ten fluids with diverse, characterized rheologies were rated by 16 females, on 27 sensory attributes (e.g.

Perceptual and neural response to affective tactile texture stimulation in adults with autism spectrum disorders.

Autism spectrum disorders (ASD) are associated with differences in sensory sensitivity and affective response to sensory stimuli, the neural basis of which is still largely unknown. We used psychophysics and functional magnetic resonance imaging (fMRI) to investigate responses to somatosensory stimulation with three textured surfaces that spanned a range of roughness and pleasantness in a sample of adults with ASD and a control group. While psychophysical ratings of roughness and pleasantness were largely similar across the two groups, the ASD group gave pleasant and unpleasant textures more extreme average ratings than did controls.

Tactile and thermal detection thresholds of the scalp skin.

The tactile and thermal sensitivity of diverse regions of the human body have been documented extensively, with one exception being the scalp. Additionally, sensory changes may accompany the hair loss from the scalp in androgen-related alopecia (ARA), but formal quantitative sensory testing (QST) has not been reported in respect of this. Therefore, light touch detection thresholds were obtained at nine scalp sites and one forehead site, using Semmes-Weinstein filaments (Von Frey hairs), and for warming and cooling from skin baseline temperature, using 28 and 256 mm(2) thermodes.

The development and validation of sensory and emotional scales of touch perception.

No comprehensive language exists that describes the experience of touch. Three experiments were conducted to take steps toward establishing a touch lexicon. In Experiment I, 49 participants rated how well 262 adjectives described sensory, emotional and evaluative aspects of touch.

Quantitative assessment of pleasant touch.

The hedonic attributes of tactile stimulation are important to one's quality of life, yet they have rarely been studied scientifically. The earliest experimental investigations suggested soft and smooth materials as pleasant, those that were stiff, rough, or coarse as unpleasant. More recent studies conducted by the authors and described herein obtained ratings of pleasantness of different textured materials stroked across the skin of multiple body sites at controlled velocities and forces of application.

Sensory and affective judgments of skin during inter- and intrapersonal touch.

Here we report two experiments that investigated the tactile perception of one's own skin (intrapersonal touch) versus the skin of other individuals (interpersonal touch). In the first experiment, thirteen female participants rated, along four perceptual attributes, the skin of their own palm and volar forearm, then that of several of the other participants. Ratings were made using visual analogue scales for perceived smoothness, softness, stickiness, and pleasantness.

The effect of oral drying and astringent liquids on the perception of mouth wetness.

A feeling of mouth dryness occurs from actual drying of the oral surfaces or from sampling astringent substances such as polyphenols (e.g., tannins in brewed tea and wine), which bind proline-rich proteins in saliva to reduce its lubricity.

Human cortical representation of oral temperature.

The temperature of foods and fluids is a major factor that determines their pleasantness and acceptability. Studies of nonhuman primates have shown that many neurons in cortical taste areas receive and process not only chemosensory inputs, but oral thermosensory (temperature) inputs as well. We investigated whether changes in oral temperature activate these areas in humans, or middle or posterior insular cortex, the areas most frequently identified for the encoding of temperature information from the human hand.

Oral hydration, parotid salivation and the perceived pleasantness of small water volumes.

Previous studies have suggested that the preference for drinking cold water is increased when the drinker has a dry mouth. In a first experiment, we investigated whether a positive shift in preference would occur for small water volumes (0.75 ml and 1.

Validation of a handheld display device for an expandable labeled magnitude scale (LMS).

Palmtop computers provide a possible avenue for the convenient collection of subjective ratings from individuals outside of a fixed laboratory setting. One disadvantage of these computers is the small size of their display screens, which may reduce the resolution of responses available as compared with standard display screens. One plausible solution to this problem is to use a scale that expands contingent on an initial response made by the subject, so that the final response is made from a scale with finer resolution.

Thermally evoked parotid salivation.

Parotid salivation is known to be influenced by the temperature of liquids moved around the mouth. Here we investigated the ability of non-liquid thermal stimuli to change the rate of salivation. Unilateral parotid saliva was collected using a Lashley Cup from 12 normally hydrated subjects.

Audio-visual simultaneity judgments.

The relative spatiotemporal correspondence between sensory events affects multisensory integration across a variety of species; integration is maximal when stimuli in different sensory modalities are presented from approximately the same position at about the same time. In the present study, we investigated the influence of spatial and temporal factors on audio-visual simultaneity perception in humans. Participants made unspeeded simultaneous versus successive discrimination responses to pairs of auditory and visual stimuli presented at varying stimulus onset asynchronies from either the same or different spatial positions using either the method of constant stimuli (Experiments 1 and 2) or psychophysical staircases (Experiment 3).

Site-dependent and subject-related variations in perioral thermal sensitivity.

The Marstock method of limits was used to obtain thresholds for detection of cooling, warming, cold pain and heat pain for 34 young adults, upon eight spatially matched sites on the left and right sides of the face, the right ventral forearm and the scalp. Male and female subjects were tested by both a male and a female experimenter. Neither the experimenter nor the gender of the subject individually influenced the thresholds.

Lingual tactile acuity, taste perception, and the density and diameter of fungiform papillae in female subjects.

A growing body of evidence suggests that individuals who differ in taste perception differ in lingual tactile perception. To address this issue, spatial resolution acuity was estimated for 83 young adult females (52 Asians and 31 Caucasians) by their ability to examine with the tongue and identify embossed letters of the alphabet. Ratings of the magnitude of the bitterness of 0.

What role does multisensory integration play in the visuotactile perception of texture?

Previous research has shown that vision and touch are both effective at many roughness discrimination tasks; however, there is no evidence that using both senses simultaneously improves discrimination performance. We investigated the nature of this failure to integrate multisensory inputs, using three varieties of forced-choice discrimination tasks. In Experiment 1, visual, tactile and bimodal roughness discriminations were made between pairs of fabric stimuli.

Tactile dominance in speeded discrimination of textures.

When assessing the roughness of textures, no single sensory modality universally dominates perception. Instead, the task and stimuli critically determine to what extent a given sense is favoured. We report a visuotactile texture assessment experiment, consisting of the speeded discrimination of roughened textile samples, in the presence of a congruent or an incongruent textile distractor.

Audiotactile interactions in roughness perception.

The sounds produced when we touch textured surfaces frequently provide information regarding the structure of those surfaces. It has recently been demonstrated that the perception of the texture of the hands can be modified simply by manipulating the frequency content of such touch-related sounds. We investigated whether similar auditory manipulations change people's perception of the roughness of abrasive surfaces (experiment 1).

The effect of name category and discriminability on the search characteristics of colour sets.

Within (and between) cultures, people tend to agree on which parts of colour space are easiest to name and what the names for these regions are. Therefore it is likely that the manipulation of ease of naming (nameability) of colours should change performance in tasks where categorisation by colour name is important. More specifically? highly 'nameable' colour sets should lead to better performance than metrically equivalent but less categorically distinct sets, when the task requires categorisation.