Mechanosensory inputs arising from dynamic interactions between the skin and moisture, such as when sliding a finger over a wet substrate, contribute to the perception of skin wetness. Yet, the exact relationship between the mechanical properties of a wet substrate, such as friction, and the resulting wetness perception remains to be established under naturalistic haptic interactions. We modeled the relationship between mechanical and thermal properties of substrates varying in moisture levels (0.49 × 10; 1.10 × 10; and 2.67 × 10 mL·mm), coefficient of friction (0.783, 0.848, 1.033, 0.839, 0.876, and 0.763), and maximum thermal transfer rate (, ranging from 511 to 1,260 W·m·K), and wetness perception arising from the index finger pad's contact with such substrates. Forty young participants (20M/20F) performed dynamic interactions with 21 different stimuli using their index finger pad at a controlled angle, pressure, and speed. Participants rated their wetness perception using a 100-mm visual analog scale (very dry to very wet). Partial least squares regression analysis indicated that coefficient of friction explained only ∼11% of the variance in wetness perception, whereas and moisture content accounted for ∼22% and 18% of the variance, respectively. These parameters shared positive relationships with wetness perception, such that the greater the , moisture content, and coefficient of friction, the wetter the perception. We found no differences in wetness perception between males and females. Our findings indicate that although the friction of a wet substrate modulates wetness perception, it is still secondary to thermal parameters such as . Our skin often interacts with wet materials, yet how their physical properties influence our experience of wetness remains poorly understood. We evaluated wetness perception following naturalistic haptic interactions with materials varying in moisture content, friction, optical profiles, and heat transfer rates. We show that although mechanical parameters can influence wetness perception, their role is secondary to that of thermal factors. These findings expand our understanding of multisensory integration and could guide innovation in healthcare product design.
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http://dx.doi.org/10.1152/jn.00382.2021 | DOI Listing |
Exp Physiol
November 2024
ThermosenseLab, Skin Sensing Research Group, School of Health Sciences, The University of Southampton, Southampton, UK.
Female development includes significant size changes across the breast. Yet, whether differences in breast surface area (BrSA) modify breast sensitivity to warm, cold and wetness, and the associated epidermal properties (skin thickness and surface roughness) remain unclear. We investigated the relationship between BrSA and thermal and wetness perception, as well as epidermal properties, in 21 females (28 10 years) of varying breast sizes (BrSA range: 147-502 cm), at multiple breast sites (i.
View Article and Find Full Text PDFFoods
November 2024
School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, China.
This study evaluated the differences in oral processing and texture perception of breads with varying compositions. The research investigated the dynamic changes in moisture content (MC), reducing sugars (RSs), and chewiness of the bolus formed from white bread (B0) and 50% whole-wheat bread (B50) during oral processing. Hyperspectral imaging (HSI) combined with chemometric methods was used to establish quantitative prediction models for MC, RSs, and chewiness, and to create visual distribution maps of these parameters.
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February 2025
Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address:
This study investigated the effects of differential modification of the structural flexibility of egg white protein (EWP) by different polyphenols, which in turn enhanced the oral processing properties and fat perception of EWP-based double network emulsion gel (DNEG). After modification with polyphenols, the skeleton of gel became more delicate, which improved the hardness and cohesion of DNEG. This transformation was attributed to the shift from hydrophobic interactions to hydrogen and covalent bonds.
View Article and Find Full Text PDFJ Therm Biol
October 2023
Laboratory for Applied Human Physiology, Graduate School of Human Development and Environment, Kobe University, Kobe, Japan. Electronic address:
This study investigated the efficacy of voluntary fan utilization on autonomic thermoeffector responses and thermal perceptions during passive heating by lower leg immersion (42 °C) in a 27 °C ambient temperature, 50% relative humidity. Fourteen young healthy adults (8 females) were recruited for this study where they underwent two trials with (Fan) and without an electric fan (No fan) during 50 min of passive heat stress. The skin temperature on forearm and abdomen was lower in Fan than in No fan (all p < 0.
View Article and Find Full Text PDFPolymers (Basel)
September 2024
Department of Fiber System Engineering, Yeungnam University, 280 Daehak-Ro, Gyeongsan 38541, Gyeongbuk, Republic of Korea.
The achievement of large-scale applications of plasma-based polymers in biomedical sectors does not satisfy the appropriate level although a substantial amount of research is already performed. In this context, further investigations are necessary to design and synthesize plasma polymers for biomedical applications. Among the polymeric materials, plasma-based polymers have attracted substantial attention owing to their numerous advantages like faster processing, lower costs, eco-friendly waste, biocompatibility, and versatility, making them excellent materials for biomedical applications.
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