The behavioral immune system (BIS) includes perceptual mechanisms for detecting cues of contamination. Former studies have indicated that moisture has a disgusting property. Therefore, moisture could be a target for detecting contamination cues by the BIS. We conducted two experiments to examine the psychophysical basis of moisture perception and clarify the relationship between the perception of moisture and the BIS. We assumed that the number of high luminance areas in a visual image provided optical information that would enable the visual perception of moisture. In two experiments, we presented eight images of dough that contained different amounts of moisture as experimental stimuli. The amount of moisture shown in the images was increased in eight steps, from 28.6 to 42.9% of the total weight of the dough. In Experiment 1, the images were randomly presented on a computer display, and the participants ( = 22) were asked to rank the images in the order of the visually perceived moisture content. In Experiment 2, the participants ( = 15) completed pairwise comparisons based on the perceived moistness of the images. Furthermore, to examine the BIS responses, the participants rated the strength of disgust evoked by the stimuli, their motivation to avoid touching the stimuli, and the estimated magnitude of the risk of contamination by physical contact with the stimuli. The results indicated that the moisture content and the numbers of high luminance areas in the images accurately predicted the perception of moisture, suggesting that the detection of visual moisture was highly accurate, and the optical information served as an essential perceptual cue for detecting moisture. On the other hand, the BIS responses peaked in response to stimuli having approximately 33 to 39% moisture content. These results show that objects containing a moderate amount of moisture could be the target of visually detecting pathogens by the BIS.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7031479 | PMC |
http://dx.doi.org/10.3389/fpsyg.2020.00170 | DOI Listing |
Gels
December 2024
Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia.
Hardness is one of the dominant sensory characteristics of food. This study estimated the effect of sensitivity to hardness on the texture perception and chewing function using 2, 4, and 6% agar gels. Increasing the concentration of agar resulted in an increase in gel hardness and springiness, measured by texture profile analysis.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
Food and Nutrition Policy and Planning Research Department, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran.
This study aimed to estimate the quantity and trends of salt intake from industrial fermented dairy products, develop strategies to reduce salt content, and inform policymakers on promoting public health through healthier dairy options. A cross-sectional study was conducted on fermented dairy products. Seventy-nine random samples were selected, and the salt (NaCl %) content was determined by potentiometric titration after sample preparation and homogenization; also samples were analyzed for their moisture (oven drying method).
View Article and Find Full Text PDFFoods
December 2024
College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
This study investigates the Chinese market's physicochemical properties and sensory attributes of 14 original-cut potato chip brands. Color characteristics, compositional analysis, sugar content, acrylamide levels, and textural properties were examined alongside sensory evaluations. Significant variations were observed across all the parameters.
View Article and Find Full Text PDFBMC Oral Health
December 2024
Department of Community Dentistry, Faculty of Dentistry, Chulalongkorn University, 34 Henri-Dunant rd., Wangmai, Pathumwan, Bangkok, 10330, Bangkok, Thailand.
Background: According to anecdotal reports, SDF's ability to arrest caries can be enhanced by light-curing in a clinical setting. The purpose of the present study was to explore the dental professionals' perceptions of using SDF and to understand the barriers and enabling factors to using SDF with and without light-curing.
Methods: A qualitative study was conducted with dental professionals who had experience with using SDF with and without light-curing.
Spectrochim Acta A Mol Biomol Spectrosc
December 2024
College of Information Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Automation, Northwestern Polytechnical University, Xi'an, China. Electronic address:
Wheat flour quality, determined by factors such as protein and moisture content, is crucial in food production. Traditional methods for analyzing these parameters, though precise, are time-consuming and impractical for large-scale operations. This study presents a lightweight convolutional neural network designed for real-time wheat flour quality monitoring using near-infrared spectroscopy.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!