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Presentation Procedure (presentation + procedure)

Distribution by Scientific Domains
Psychology66%

Selected Abstracts

DEVELOPMENT OF SAMPLE PREPARATION, PRESENTATION PROCEDURE AND SENSORY DESCRIPTIVE ANALYSIS OF GREEN TEA

JOURNAL OF SENSORY STUDIES, Issue 4 2008
SOH MIN LEE
ABSTRACT Although the infusing condition of green tea is critical in determining green tea quality, the green tea industries lack a validated standardized tea preparation procedure. The objectives were (1) to develop an effective sample preparation and presentation procedure to conduct an objective sensory analysis; and (2) to elucidate the effects of green tea types and infusing conditions on the sensory characteristics of green tea. The optimum infusing times for green tea at two temperatures (60 and 80C) were determined using the just-about-right scale evaluated by consumers. Then, a descriptive analysis was conducted. The panelists developed 16 descriptors, and determined the reference samples and the tasting procedure. The optimum infusing time,temperature combinations are approximately 3 min at 60C or 1 min at 80C. The intensity of fermented-like flavor increased, but cut grass and floral flavor decreased with the lower-graded tea leaf. Samples infused at 60C,3 min were sweeter but less bitter than samples at 80C,1 min. PRACTICAL APPLICATIONS The sample preparation method and evaluating conditions developed in this study have been validated using both analytical and consumer studies. The protocols showed to be powerful in discriminating the sensory characteristics between the samples when conducting objective sensory analyses. The sensory lexicons and standards established should be useful to researchers and product developers who are working with flavors of green tea. Additionally, the sample preparation method and evaluation procedure introduced in this study are relatively straightforward, thus, making it possible for the general sensory scientist group to use an effective standardized method when conducting objective sensory analyses of green tea. [source]

Presentation procedures in lineups and mug books: a direct comparison

APPLIED COGNITIVE PSYCHOLOGY, Issue 2 2008
Hunter A. McAllister
The purpose of this research was to replicate and to extend past findings that the best procedure for presenting lineup pictures is not the best procedure for presenting mug book pictures. Participants witnessed a videotape of a simulated crime that was followed by a lineup task for half the participants or a mug book task for the other half. The task factor was crossed with two other factors: (a) a presentation procedure factor,pictures presented one-at-a-time or grouped 12 per page and (b) a presence of the perpetrator factor,perpetrator present or absent in the viewed pictures. For perpetrator-absent conditions, the one-at-a time lineup procedure produced more correct rejections than the grouped lineup procedure replicating past results; however, for the mug book task the two presentation procedures did not differ. For perpetrator-present conditions, the grouped presentation procedure produced more correct identifications than the one-at-a time procedure in both lineups and mug books. The different pattern of results for lineups and mug books was explained in terms of differences in response criterion. Copyright © 2007 John Wiley & Sons, Ltd. [source]

Emotional arousal and negative affect in marital conflict: the influence of gender, conflict structure, and demand-withdrawal

EUROPEAN JOURNAL OF SOCIAL PSYCHOLOGY, Issue 4 2005
Lesley L. Verhofstadt
This report covers two studies that examined how spouses' emotional arousal and negative affect in response to marital conflict are shaped by gender, conflict structure, and demand-withdraw communication. In Study 1, 86 couples participated in a video analogue presentation procedure, and in Study 2, 32 couples participated in an observational methodology. In both studies, spouses' evaluative reports of their emotional arousal and negative affect were collected within two experimental conditions in which either the husband's or the wife's issue was discussed. In both studies, husbands,but not wives,reported lower levels of post-interaction arousal and negative affect in the wife's issue condition than in the husband's issue condition. In both studies, husbands' as well as wives' level of emotional arousal was positively associated with their level of negative affect. In Study 2, husbands who were less demanding and more withdrawing during marital conflict were less aroused after the discussion. In contrast, wives reported more emotional arousal and negative affect as they were more withdrawing and less demanding, respectively. Copyright © 2005 John Wiley & Sons, Ltd. [source]

DEVELOPMENT OF SAMPLE PREPARATION, PRESENTATION PROCEDURE AND SENSORY DESCRIPTIVE ANALYSIS OF GREEN TEA

JOURNAL OF SENSORY STUDIES, Issue 4 2008
SOH MIN LEE
ABSTRACT Although the infusing condition of green tea is critical in determining green tea quality, the green tea industries lack a validated standardized tea preparation procedure. The objectives were (1) to develop an effective sample preparation and presentation procedure to conduct an objective sensory analysis; and (2) to elucidate the effects of green tea types and infusing conditions on the sensory characteristics of green tea. The optimum infusing times for green tea at two temperatures (60 and 80C) were determined using the just-about-right scale evaluated by consumers. Then, a descriptive analysis was conducted. The panelists developed 16 descriptors, and determined the reference samples and the tasting procedure. The optimum infusing time,temperature combinations are approximately 3 min at 60C or 1 min at 80C. The intensity of fermented-like flavor increased, but cut grass and floral flavor decreased with the lower-graded tea leaf. Samples infused at 60C,3 min were sweeter but less bitter than samples at 80C,1 min. PRACTICAL APPLICATIONS The sample preparation method and evaluating conditions developed in this study have been validated using both analytical and consumer studies. The protocols showed to be powerful in discriminating the sensory characteristics between the samples when conducting objective sensory analyses. The sensory lexicons and standards established should be useful to researchers and product developers who are working with flavors of green tea. Additionally, the sample preparation method and evaluation procedure introduced in this study are relatively straightforward, thus, making it possible for the general sensory scientist group to use an effective standardized method when conducting objective sensory analyses of green tea. [source]

Presentation procedures in lineups and mug books: a direct comparison

APPLIED COGNITIVE PSYCHOLOGY, Issue 2 2008
Hunter A. McAllister
The purpose of this research was to replicate and to extend past findings that the best procedure for presenting lineup pictures is not the best procedure for presenting mug book pictures. Participants witnessed a videotape of a simulated crime that was followed by a lineup task for half the participants or a mug book task for the other half. The task factor was crossed with two other factors: (a) a presentation procedure factor,pictures presented one-at-a-time or grouped 12 per page and (b) a presence of the perpetrator factor,perpetrator present or absent in the viewed pictures. For perpetrator-absent conditions, the one-at-a time lineup procedure produced more correct rejections than the grouped lineup procedure replicating past results; however, for the mug book task the two presentation procedures did not differ. For perpetrator-present conditions, the grouped presentation procedure produced more correct identifications than the one-at-a time procedure in both lineups and mug books. The different pattern of results for lineups and mug books was explained in terms of differences in response criterion. Copyright © 2007 John Wiley & Sons, Ltd. [source]