Will something appear and if so, what will it be? Perceptual expectations can concern both the presence and content of a stimulus. However, it is unclear how these different types of expectations interact with each other in biasing perception. Here, we tested how expectations about stimulus presence and content differently affect perceptual inference. Across separate online discovery (N = 110) and replication samples (N = 218), participants were asked to judge both the presence and content (orientation) of noisy grating stimuli. Crucially, preceding compound cues simultaneously and orthogonally predicted both whether a grating was likely to appear as well as what its orientation would be. Across both samples we found that content cues affected both discrimination and presence judgements directly, namely by biasing the orientation judgements in the expected direction and enhancing confidence in stimulus presence on congruent trials. In contrast, presence cues did not affect discrimination judgements directly. Instead, presence cues influenced discrimination judgements indirectly by enhancing the effect of the orientation cues when expecting a stimulus to be present. This was the case on trials where a stimulus was present, as well as on grating-absent trials. Further, presence cues directly affected confidence in stimulus presence. This suggests that presence expectations may act as a regulatory volume knob for the influence of content expectations. Further, modelling revealed higher sensitivity in distinguishing between grating presence and absence following absence cues than presence cues, demonstrating an asymmetry between gathering evidence in favour of stimulus presence and absence. Finally, evidence for overweighted expectations being associated with hallucination-like perception was inconclusive. In sum, our results provide nuance to popular predictive processing accounts of perception by showing that expectations of presence and content have distinct but interacting roles in shaping conscious perception.
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http://dx.doi.org/10.1016/j.cognition.2024.105961 | DOI Listing |
Food Chem
December 2024
KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address:
Due to compositional differences, the mouthfeel of non-alcoholic beers (NABs) is considered inferior to that of alcoholic beers (ABs). Carbonation properties are a key sensation regarding mouthfeel. This study quantified the amount of bubbles in ABs (n = 10) and NABs (n = 9), ranging from 3.
View Article and Find Full Text PDFJ Am Geriatr Soc
December 2024
Brookdale Department of Geriatrics and Palliative Medicine, Icahn School of Medicine at Mount Sinai, New York, New York, USA.
Introduction: The COVID-19 pandemic accelerated the shift from in-person to virtual recruitment, prompting residency and fellowship programs to adopt innovative strategies, such as leveraging social media platforms to attract applicants and enhance visibility. Our aim was to identify and describe the presence of U.S.
View Article and Find Full Text PDFToxins (Basel)
December 2024
Research Department for Limnology, University of Innsbruck, Mondseestrasse 9, 5310 Mondsee, Austria.
Recently, the use of click chemistry for localization of chemically modified cyanopeptides has been introduced, i.e., taking advantage of promiscuous adenylation (A) domains in non-ribosomal peptide synthesis (NRPS), allowing for the incorporation of clickable non-natural amino acids (non-AAs) into their peptide products.
View Article and Find Full Text PDFMed Sci (Basel)
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Department of Built Environment, North Carolina A&T State University, Greensboro, NC 27411, USA.
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View Article and Find Full Text PDFMar Drugs
December 2024
Department of Food Technology, Marine Research Institute (CSIC), Eduardo Cabello 6, 36208 Vigo, Spain.
A new antioxidant lipid (AL) was synthesized from rainbow trout () belly oil and cold-pressed maqui (CPM) ( (Mol.) Stuntz) seed oil via enzymatic interesterification using in supercritical CO medium. A Box-Behnken design with 15 experiments was employed, with the independent variables being the following: belly oil/CPM oil ratio (10/90, 50/50, and 90/10, /), supercritical CO temperature (40.
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