We examined the development of new sensing abilities in adults by training participants to perceive remote objects through their fingers. Using an Active-Sensing based sensory Substitution device (ASenSub), participants quickly learned to perceive fast via the new modality and preserved their high performance for more than 20 months. Both sighted and blind participants exhibited almost complete transfer of performance from 2D images to novel 3D physical objects. Perceptual accuracy and speed using the ASenSub were, on average, 300% and 600% better than previous reports for 2D images and 3D objects. This improvement is attributed to the ability of the participants to employ their own motor-sensory strategies. Sighted participants dominant strategy was based on motor-sensory convergence on the most informative regions of objects, similarly to fixation patterns in vision. Congenitally, blind participants did not show such a tendency, and many of their exploratory procedures resembled those observed with natural touch.
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http://dx.doi.org/10.1016/j.isci.2020.101918 | DOI Listing |
Gels
January 2025
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
The aim of this study was to evaluate the effects of the complete or partial substitution (0, 20, 40, and 100%) of the pork backfat in prepared sausage with protein emulsion gels loaded with curcumin. The effects of three protein emulsion gels (i.e.
View Article and Find Full Text PDFGels
January 2025
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
The amount of saturated fat in cookies can be reduced by replacing margarine with oleogel, resulting in healthier products. In this study, the rheological and textural profile of cookies formulated with oleogel as the main margarine substitute was evaluated. Hemp seed vegetable oil was oleogelized with four types of waxes: beeswax (BW), carnauba wax (CW), candelilla wax (DW), rice bran wax (RW), and three oleogeling agents, sitosterol (S), pea protein (PP), and xanthan gum (XG), respectively.
View Article and Find Full Text PDFJ Agric Food Chem
January 2025
School of Food Science and Engineering, Foshan University, Foshan 528011, China.
Salty taste in foods is a key sensory attribute for appetite enhancement, however, consumption of a high salt diet is associated with a high risk of hypertension, stroke, and heart diseases. To address this issue, the World Health Organization (WHO) has recommended reducing the global per capita salt consumption by 30% by 2025, with adults optimally consuming less than 5 g/day of salt. Therefore, the search for new salty substitutes to reduce salt intake in foods has become a research hotspot.
View Article and Find Full Text PDFCurr Drug Saf
January 2025
Anesthesiology, Surgical Intensive Care and Pain Medicine Department, Faculty of Medicine, Kafr-El Sheikh University, Kafr-El Sheikh, Egypt.
Background: For surgical procedures of the upper limbs, ultrasound-guided supraclavicular brachial plexus block (SCBPB) represents a safe substitute for general anesthesia. The present study evaluated the effectiveness and safety of incorporating 1μg/kg dexmedetomidine (DEX) into 20 ml bupivacaine, as opposed to using 20 ml and 30 ml bupivacaine without additives, in SCBPB.
Methods: This randomized, controlled, double-blind study included 75 patients assigned to elective upper-limb surgery under the mid-humerus level.
J Food Sci
January 2025
Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates.
Functional biscuit was formulated by fortifying them with polyphenolic extract and fiber-rich residue of defatted date seed powder (DDSP) obtained through microwave-assisted extraction. Effect of particle size (small, medium, and large) and substitution level (2.5%, 5%, and 7.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!