Humans can flexibly change rules to categorize sensory stimuli, but their performance degrades immediately after a task switch. This switch cost is believed to reflect a limitation in cognitive control, although the bottlenecks remain controversial. Here, we show that humans exhibit a brief reduction in the efficiency of using sensory inputs to form a decision after a rule change. Participants classified face stimuli based on one of two rules, switching every few trials. Psychophysical reverse correlation and computational modeling reveal a reduction in sensory weighting, which recovers within a few hundred milliseconds after stimulus presentation. This reduction depends on the sensory features being switched, suggesting a constraint in routing the sensory information flow. We propose that decision-making circuits cannot fully adjust their sensory readout based on a context cue alone, but require the presence of an actual stimulus to tune it, leading to a limitation in flexible perceptual decision making.
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http://dx.doi.org/10.1038/s41467-024-55686-w | DOI Listing |
Food Chem
December 2024
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structural Design, Fuzhou 350002, China.
This work investigated the effects of curdlan gum-guar gum composite microgels (CG microgels) as a fat replacer on the gel properties, water distribution, and microstructures of pork meat batters, using techniques including rheometry, SEM, and LF-NMR. Between 55 °C and 80 °C, the addition of 30 % CG microgels enhanced the viscoelastic response of pork meat batters. Additionally, the CG microgels reduced cooking loss from 18.
View Article and Find Full Text PDFAlzheimers Dement
December 2024
University of Toledo/College of Pharmacy, Toledo, OH, USA.
Background: Primary cilia are solitary membrane-bound organelles emanating from the apical surface of most mammalian cells. They serve as sensory organelles sampling the extracellular environment and reprogramming the transcriptional machinery in response to changes in fluid flow. Ciliopathies, a group of genetic disorders characterized by disrupted cilia structure and/or function, share common phenotypes such as vascular dysfunction and cognitive impairment.
View Article and Find Full Text PDFNat Commun
January 2025
Institute of Neuroscience, Key Laboratory of Brain Cognition and Brain-Inspired Intelligence Technology, Center for Excellence in Brain Science and Intelligence Technology, Chinese Academy of Sciences, Shanghai, 200031, China.
Humans can flexibly change rules to categorize sensory stimuli, but their performance degrades immediately after a task switch. This switch cost is believed to reflect a limitation in cognitive control, although the bottlenecks remain controversial. Here, we show that humans exhibit a brief reduction in the efficiency of using sensory inputs to form a decision after a rule change.
View Article and Find Full Text PDFBrain Behav
January 2025
Department of General Practice, Yantaishan Hospital Affiliated to Binzhou Medical University, Yantai, China.
Introduction: Persistent postural-perceptual dizziness (PPPD) is the most prevalent chronic functional dizziness in the clinic. Unsteadiness, dizziness, or non-spinning vertigo are the main symptoms of PPPD, and they are typically aggravated by upright posture, active or passive movement, and visual stimulation. The pathogenesis of PPPD remains incompletely understood, and it cannot be attributed to any specific anatomical defect within the vestibular system.
View Article and Find Full Text PDFCurr Res Food Sci
December 2024
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agricultural Product Processing, Ministry of Agriculture, Beijing, 100193, China.
To solve the existing problems of low yield, uneven quality, and single form of industrially scrambled eggs, we have developed a continuous high-output steam scrambled egg device based on the principle of steam injected. By establishing calibration curves for egg, oil, and steam flow rates, determining the key parameters of the equipment, and simulating the heat transfer process between steam and egg by Computational Fluid Dynamics (CFD), we created the device and verified its production performance. The results show that the capacity of this device can reach 104.
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