On the basis of the theory of interactive reading,the article analyses briefly some ob-stacles caused by non-visual information in decoding process.It is pointed out that only by at-tempting to overcome the non-visual...On the basis of the theory of interactive reading,the article analyses briefly some ob-stacles caused by non-visual information in decoding process.It is pointed out that only by at-tempting to overcome the non-visual obstacles existing between the encoders and the decod-ers,can Chinese students achieve proficient reading.展开更多
Taste interaction is a well-known phenomenon in sensory stodies,but how to quantify the magnitode of the effect of one tastant on other taste attribute(s)is still largely unsolved,let alone further explorations from a...Taste interaction is a well-known phenomenon in sensory stodies,but how to quantify the magnitode of the effect of one tastant on other taste attribute(s)is still largely unsolved,let alone further explorations from a salivary biochemistry perspective.Upon acquiring the individual taste threshold and evaluating the just noticeable difference(JND).this stody firstly established a quantitative method to assess the magnitude of taste interaction in a binary taste mixture by evaluating the concentration difference upon psychologically-comparable stimulation.The change of salty taste intensity(CSI)was therefore defined as the subtraction of JND using sour-salty taste stimulant from JND using pure salty taste stimulant,with a dimension of concentration in mmol/L.CSI was then used to demonstrate how citric acid affected salty taste perception in a salty-sour binary taste mixture in 16 young and healthy participants.Concentrations of citric acid used in the binary taste mixtore were 0.05.0.09.0.14.0.24 and 0.40 mmolL,respectively.and results showed that salty taste perception was enhanced(average CSI of 0.93 mmolL)when the citric acid concentration was low(at 0.05 and 0.09 mmolL).but with an increasing concentration of citric acid ranging from 0.14 to 0.40 mmol/L,this effect gradually turned from enhancement to suppression of salty taste perception(correspondingly a continoously decreasing CSI all the way down to an average of-2.94 mumol/L).It was also found that cystatin SN concentration in participants'unstimulated saliva samples was significantly negatively correlated with salty taste threshold(with and without the presence of citric acid),and it was one of the most significant factors affecting CSI,s shown in multiple regression analysis.Carbonic anhydrase VI concentration in participants'unstimulated saliva sanples was also found to be significantly negatively correlated with salty taste recognition(with and without presence of citric acid).but it did not pose significant effect on CSI.From these results,this study had not only demonstrated a citric acid concentration-dependent salty taste perception phenomenon based on a proposed methodology to quantitively assess the taste interaction in binary taste mixtures.but also showed how salivary biochemical properties(cystatin SN and carbonic snhydrase VI)might have been assciated with salty taste perception during food oral processing.展开更多
高速的城市化发展迫使人们需构建人与自然和谐的宜居城市来降低未来的风险,而掌握人类对自然感知裨益的信息是有效降低风险的基础。尽管前人面对自然环境的感知裨益做了一定的研究,但涉及多感官交互裨益的研究仍处于探索阶段,缺少相关...高速的城市化发展迫使人们需构建人与自然和谐的宜居城市来降低未来的风险,而掌握人类对自然感知裨益的信息是有效降低风险的基础。尽管前人面对自然环境的感知裨益做了一定的研究,但涉及多感官交互裨益的研究仍处于探索阶段,缺少相关方法的总结与理论的概括,实践中难以真正实现人类与自然和谐的环境建设。因此,借助文献计量分析的CiteSpace软件平台,基于Web of Science核心数据库与中国知网数据库,系统分析国内外基于自然环境的视听嗅感知交互对居民福祉研究的进展及动向。结果表明:1)发文阶段性突出,近5年爆发性增长,主要集中于亚欧地区,发文学科与期刊成多学科交叉特点,且研究由单维感知向多维感知裨益转变;2)研究样地涉及自然要素、自然景观构成及土地覆盖类型3个层面,研究对象包含不同年龄阶段群体,且主要以大学生为主;3)应用的研究方法主要包括实际现场、室内模拟及社交媒体众包数据分析3类,且感知维度数与感知裨益效应呈非线性正相关,其中自然要素、环境一致性及自然认同感是影响感知裨益的关键因素;4)该领域涉及环境心理及景观复愈等多理论的作用途径,进而提出了“刺激-有机体-反应”(Stimulus-Organism-Response,SOR)的机理概念框架,以期为今后以人类福祉为导向的城市绿地规划与管理提供理论依据和实践方法。展开更多
文摘On the basis of the theory of interactive reading,the article analyses briefly some ob-stacles caused by non-visual information in decoding process.It is pointed out that only by at-tempting to overcome the non-visual obstacles existing between the encoders and the decod-ers,can Chinese students achieve proficient reading.
基金supported by Project Xinrui of Zhejiang Gongshang University (XRK22004)Zhejiang Provincial Natural Science Foundation of China (Y23C200020)。
文摘Taste interaction is a well-known phenomenon in sensory stodies,but how to quantify the magnitode of the effect of one tastant on other taste attribute(s)is still largely unsolved,let alone further explorations from a salivary biochemistry perspective.Upon acquiring the individual taste threshold and evaluating the just noticeable difference(JND).this stody firstly established a quantitative method to assess the magnitude of taste interaction in a binary taste mixture by evaluating the concentration difference upon psychologically-comparable stimulation.The change of salty taste intensity(CSI)was therefore defined as the subtraction of JND using sour-salty taste stimulant from JND using pure salty taste stimulant,with a dimension of concentration in mmol/L.CSI was then used to demonstrate how citric acid affected salty taste perception in a salty-sour binary taste mixture in 16 young and healthy participants.Concentrations of citric acid used in the binary taste mixtore were 0.05.0.09.0.14.0.24 and 0.40 mmolL,respectively.and results showed that salty taste perception was enhanced(average CSI of 0.93 mmolL)when the citric acid concentration was low(at 0.05 and 0.09 mmolL).but with an increasing concentration of citric acid ranging from 0.14 to 0.40 mmol/L,this effect gradually turned from enhancement to suppression of salty taste perception(correspondingly a continoously decreasing CSI all the way down to an average of-2.94 mumol/L).It was also found that cystatin SN concentration in participants'unstimulated saliva samples was significantly negatively correlated with salty taste threshold(with and without the presence of citric acid),and it was one of the most significant factors affecting CSI,s shown in multiple regression analysis.Carbonic anhydrase VI concentration in participants'unstimulated saliva sanples was also found to be significantly negatively correlated with salty taste recognition(with and without presence of citric acid).but it did not pose significant effect on CSI.From these results,this study had not only demonstrated a citric acid concentration-dependent salty taste perception phenomenon based on a proposed methodology to quantitively assess the taste interaction in binary taste mixtures.but also showed how salivary biochemical properties(cystatin SN and carbonic snhydrase VI)might have been assciated with salty taste perception during food oral processing.
文摘高速的城市化发展迫使人们需构建人与自然和谐的宜居城市来降低未来的风险,而掌握人类对自然感知裨益的信息是有效降低风险的基础。尽管前人面对自然环境的感知裨益做了一定的研究,但涉及多感官交互裨益的研究仍处于探索阶段,缺少相关方法的总结与理论的概括,实践中难以真正实现人类与自然和谐的环境建设。因此,借助文献计量分析的CiteSpace软件平台,基于Web of Science核心数据库与中国知网数据库,系统分析国内外基于自然环境的视听嗅感知交互对居民福祉研究的进展及动向。结果表明:1)发文阶段性突出,近5年爆发性增长,主要集中于亚欧地区,发文学科与期刊成多学科交叉特点,且研究由单维感知向多维感知裨益转变;2)研究样地涉及自然要素、自然景观构成及土地覆盖类型3个层面,研究对象包含不同年龄阶段群体,且主要以大学生为主;3)应用的研究方法主要包括实际现场、室内模拟及社交媒体众包数据分析3类,且感知维度数与感知裨益效应呈非线性正相关,其中自然要素、环境一致性及自然认同感是影响感知裨益的关键因素;4)该领域涉及环境心理及景观复愈等多理论的作用途径,进而提出了“刺激-有机体-反应”(Stimulus-Organism-Response,SOR)的机理概念框架,以期为今后以人类福祉为导向的城市绿地规划与管理提供理论依据和实践方法。
