Voice-induced synesthesia, a form of synesthesia in which synesthetic perceptions are induced by the sounds of people's voices, appears to be relatively rare and has not been systematically studied. In this study we investigated the synesthetic color and visual texture perceptions experienced in response to different types of "voice quality" (e.g., nasal, whisper, falsetto). Experiences of three different groups-self-reported voice synesthetes, phoneticians, and controls-were compared using both qualitative and quantitative analysis in a study conducted online. Whilst, in the qualitative analysis, synesthetes used more color and texture terms to describe voices than either phoneticians or controls, only weak differences, and many similarities, between groups were found in the quantitative analysis. Notable consistent results between groups were the matching of higher speech fundamental frequencies with lighter and redder colors, the matching of "whispery" voices with smoke-like textures, and the matching of "harsh" and "creaky" voices with textures resembling dry cracked soil. These data are discussed in the light of current thinking about definitions and categorizations of synesthesia, especially in cases where individuals apparently have a range of different synesthetic inducers.
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http://dx.doi.org/10.3389/fpsyg.2013.00568 | DOI Listing |
Heliyon
January 2025
Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran.
This research aimed to produce a multifunctional bread by adding hydrothermally processed rice bran (RB), green tea extract (GTE), and rosemary extract (RE). In the first step, hydrothermal processing was used to reduce the amount of phytic acid in RB, which decreased by 55 %. Based on the acrylamide amount, texture profile analysis, and color parameters, 3 % RB was selected as the optimum concentration in the bread formulation.
View Article and Find Full Text PDFSci Rep
January 2025
Yunnan Characteristic Plant Extraction Laboratory, Yunnan Yunke Characteristic Plant Extraction Laboratory Co., Ltd, Yunnan, 650106, China.
This study aimed to develop in vivo methods for assessing facial anti-glycation and anti-aging effects and to investigate the link between glycation and aging signs. We utilized an AGE reader to measure AGEs levels on the face and arms, establishing a correlation to validate the reader's use for facial AGEs detection. Then the product's 7-day anti-glycation effect was evaluated.
View Article and Find Full Text PDFJ Gastroenterol Hepatol
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Department of Gastroenterology, Graduate School of Medicine, Chiba University, Chiba, Japan.
Background: Pit pattern diagnosis using crystal violet staining for colorectal tumors is useful for qualitative and depth diagnosis. However, due to its reported carcinogenic potential, the use of crystal violet has been restricted. This study was aimed at investigating the efficacy of texture and color enhancement imaging (TXI) magnification in pit pattern diagnosis.
View Article and Find Full Text PDFJ Texture Stud
February 2025
Department of Mathematics, Aditya University, Surampalem, Andhra Pradesh, India.
This study investigated the impacts of hot water treatment (HWT) at 50°C or 25°C for 5 min and high-temperature ethylene (HTE) exposure at varying temperatures (20°C, 30°C, or 35°C) and durations (24, 48, or 72 h) on the postharvest quality and antioxidant properties of mature green tomatoes (MG). Color changes, physicochemical characteristics, antioxidant compounds, and overall antioxidant ability were assessed. HWT increased β-carotene levels and oxygen radical absorbance capacity (ORAC) while preserving color metrics, despite later HTE exposure.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology Bahir Dar University Bahir Dar Ethiopia.
This study investigates the optimization of four gluten free flours namely sorghum, rice, teff flours, and 3% flaxseed flour blends to enhance the quality , which was traditionally baked with only pure teff. Utilizing a D-optimal mixture design, ratios were varied (sorghum 43%-50%, rice 20%-27%, teff 23%-30%). Methods followed AOAC and AACC standards, analyzed using Minitab 19.
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