Search results for " TAS"

showing 10 items of 721 documents

Apprentissage implicite de régularités : Mise en évidence d'une différence d'apprentissage entre tâches motrices continues et discrètes

2005

This research is concerned with the implicit learning of regularities in continuous motor tasks (e.g., tracking tasks) and discrete tasks (e.g., Serial Reaction Time tasks). First, a reanalysis of Wulf and collaborator's studies, dealing with implicit motor learning, made it possible to highlight methodological problems and potential biases that provide alternative explanations for the apparent implicit learning obtained in their continuous tracking experiments. Indeed, by respecting a more rigorous methodology, it appears that it is quite difficult to obtain such learning in a continuous task. This led us to try to understand why it was easier to draw benefit from a repetition in a discret…

apprentissage implicite- apprentissage moteur- régularités- tâches continues- tâches discrètes- tâche de poursuite de cible- tâche de TRS[OTHER] domain_otherimplicit learning- motor learning- regularities- continuous tasks- discrete tasks- tracking task- SRT task[ OTHER ] domain_otherapprentissage implicite- apprentissage moteur- régularités- tâches continues- tâches discrètes- tâche de poursuite de cible- tâche de TRS.[OTHER]domain_other
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Impact of information and in-home sensory exposure on liking and willingness to pay: The beginning of Fairtrade labeled coffee in France.

2015

This study was conducted to assess how the Fairtrade label interacts with the perception of intrinsic product characteristics on liking and purchase decisions and to estimate the evolution of this interaction after exposure to the coffees and/or exposure to ethical information. In a first session, 119 consumers gave liking scores for 2 regular and 2 Fairtrade coffees under a blind tasting condition. Then, they were asked to indicate the maximum price they would pay for each product in 2 auctions taking place under different information conditions. In the first auction, participants saw the packaging but did not taste the coffee; in the second auction, they could both taste the coffee and se…

appréciationlikingauctionmedia_common.quotation_subject[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritioneducationenchèresethical valuesSession (web analytics)informationWillingness to payPerceptionéthiqueCommon value auctionProduct (category theory)exposition sensoriellemedia_commonbusiness.industryTaste (sociology)AdvertisingFair tradeconsentement à payerWine tastingbusinessPsychologysensory exposurewillingness to pay[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood ScienceFood research international (Ottawa, Ont.)
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Näköpalautteeseen perustuvan harjoittelun vaikutus ikääntyneiden naisten tasapainoon : satunnaistettu, kontrolloitu interventiotutkimus

2005

asennonhallintanaisetnäköaistiBergin tasapainotestitasapainoharjoittelutestittestausikääntyneet
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Preliminary evaluation of an analog procedure to assess acceptability of intimate partner violence against women: The Partner Violence Acceptability …

2015

Acceptability of partner violence against women is a risk factor linked to its perpetration, and to public, professionals’ and victims’ responses to this behavior. Research on the acceptability of violence in intimate partner relationships is, however, limited by reliance solely on self-reports that often provide distorted or socially desirable accounts that may misrepresent respondents’ true attitudes. This study presents data on the development and initial validation of a new analog task assessing respondents’ acceptability of physical violence toward women in intimate relationships: the Partner Violence Acceptability Movie task (PVAM). This new analog task is intended to provide a more i…

attitudesintimate partner violencelcsh:BF1-990Construct validityHuman factors and ergonomicsPoison controlSuicide preventionOccupational safety and healthTask (project management)Acceptabilitylcsh:PsychologyAnalog tasksInjury preventionDomestic violencePsychologyImplicit MeasuresPsychologySocial psychologyGeneral PsychologyClinical psychologyFrontiers in Psychology
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COGNITIVE DEPTH OF TEACHING AND LEARNING PROCESS IN BIOLOGY FROM 7TH TILL 9TH GRADE

2018

From OECD PISA Science test results presented in 2016 shows that in Latvia only 3,4% of students performance is in accordance to the 5th and 6th performance level (higher order cognitive skills (HOCS) measured), which is below OECD  average. In Latvia from 2016 started Curriculum Development and Implementation project, which one of the priorities is student’s ability to apply HOCS (higher order cognitive skills) to improve these results. The development of deeper thinking (cognitive activity) is one of the most advanced skills in all subjects, including biology. In order to reduce the risks, it is necessary to analyze introducing new reforms the opportunities for students to develop HOCS th…

biology tasks; biology textbooks; higher order cognitive skills; student performance in National level Science testProcess (engineering)Cognitive levelCurriculum developmentMathematics educationCognitionNational levelContext (language use)Cognitive skillTest (assessment)SOCIETY. INTEGRATION. EDUCATION. Proceedings of the International Scientific Conference
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Rapid learning of a spatial memory task in a lacertid lizard (Podarcis liolepis).

2018

Abstract Mammals and birds are capable of navigating to a goal using learned map-like representations of space (i.e. place learning), but research assessing this navigational strategy in reptiles has produced inconclusive results, in part due to the use of procedures that do not take account of the peculiarities of reptilian behavior and physiology. Here I present a procedure suitable for testing spatial cognition that exploits a naturally evolved, ethologically relevant ability common to many lizards (i.e. refuge seeking behavior). The procedure requires lizards to learn the location of an open refuge inside a rectangular arena containing artificial refuges in every corner, using distal ex…

biologyBehavior AnimalLizardComputer scienceIntelligenceSpatial LearningLizardsGeneral MedicineSpatial cognitionbiology.organism_classificationBehavioral NeuroscienceLacertid lizardPodarcis liolepisCognitionMemory taskbiology.animalComparative cognitionLacertidaeAnimalsAnimal Science and ZoologyCuesSensory cueCognitive psychologySpatial MemoryBehavioural processes
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Acceptability of partially dealcoholized wines - Measuring the impact of sensory and information cues on overall liking in real-life settings

2009

International audience; In this study, the effect of partial alcohol reduction in wine on consumer expectation and overall liking was investigated in real-life settings (by a Home-Use-Test). By varying the wine in the bottle and by manipulating the information on the label, it was possible to assess the relative impact of sensory properties and information cues on overall liking. Standard Chardonnay and Syrah wines were partially dealcoholized from about 13.5% to about 9.5%. After bottling, these dealcoholized wines were presented once with information about real alcohol content (9.5%) and once with false information about alcohol content (13.5%). A third bottle with standard wine inside wa…

business.product_categoryINFORMATION030309 nutrition & dieteticsSEGMENTATIONSensory system03 medical and health sciencesBottling line0404 agricultural biotechnology[SDV.IDA]Life Sciences [q-bio]/Food engineeringBottleIn real lifeEXPECTATIONSWine0303 health sciencesREAL-LIFE SETTINGSNutrition and DieteticsALCOHOL-REDUCED WINEdigestive oral and skin physiologyfood and beveragesAdvertising04 agricultural and veterinary sciences[SDV.IDA] Life Sciences [q-bio]/Food engineering040401 food sciencePreferenceLIKINGWine tastingPsychologybusinessSocial psychologyAlcohol reductionFood Science
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Vispārīgo korpusu tekstu lietojums artikulu apguvē augstskolā

2015

Maģistra darbs ir veltīts vispārīgo korpusu tekstu izmantošanai artikulu mācīšanas materiālu (uzdevumu un testu) izveidē. Šī darba mērķis bija iekļaut dažādu veidu un jomu vispārīgo korpusu tekstus artikulu mācīšanā un testēšanā augstskolā. Teoriju apskats atklāj, ka jau kopš 1960. gadiem ir veicināta uz tekstu korpusiem balstīto materiālu izveide angļu valodas mācīšanā, tomēr šo materiālu klāsts nav pietiekams. Pētījuma praktiskā daļa atspoguļo artikulu vissarežģītākos un vieglākos lietošanas gadījumus, kas iegūti izmantojot gadījuma pētījuma metodi, iekļaujot uz korpusiem balstītu uzdevumu un testu izveidi. Atslēgvārdi: artikuli, četru artikulu sistēma, vispārīgie korpusi, uz korpusiem ba…

case studyValodniecībathe four article systemthe articlescorpora-based tasks and testsgeneral corpora
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Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level

2011

International audience; In recent years, health concerns related to salt have led to extensive research on low-salt foods. One major remaining issue is to reduce sodium content while still providing the salty fix, to maintain food appreciation, acceptance and choice. Using well-selected odours has been proposed to compensate for sodium chloride reduction in food, due to the cross-modal interactions between odour and taste. However, interactions between taste and odour, with regards to saltiness, remain poorly investigated. Moreover, although a few studies have assessed the influences of odour and sweet supra-threshold intensity on cross-modal interactions, none focused directly on how they …

chemistry.chemical_classification0303 health sciencesTasteNutrition and DieteticsSalt contentbiology030309 nutrition & dieteticsSodiumSalt (chemistry)chemistry.chemical_element04 agricultural and veterinary sciencesFactorial experimentbiology.organism_classification040401 food scienceCompensation strategy03 medical and health sciences0404 agricultural biotechnologysaltiness enhancement odour induced taste perception salt concentrationchemistryFood science[SDV.AEN]Life Sciences [q-bio]/Food and NutritionAromaFood ScienceFood Quality and Preference
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Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability

2013

clef UT: 000318667000026; International audience; Abstract Health issues have led worldwide organisations to encourage the food industry to reduce salt in processed foods. Therefore, different strategies for salt reduction have been investigated. Here, the effect of heterogeneous salt distribution on saltiness perception intensity was assessed to compensate for salt reduction in snack foods. Two models of hot-served baked foods were developed. One model is made of two layers that vary in composition (cream-based and cereal-based layers) and salt (NaCl) concentration; the other one is made of four cream-based layers that vary in salt concentrations. Consumer panels rated the saltiness intens…

chemistry.chemical_classificationlikingTasteFood industrybusiness.industryChemistry[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritiondigestive oral and skin physiologySalt reductionfood and beveragesSalt (chemistry)layered food productsSnack foodConsumer panelstaste enhancementFood processingheterogeneous tastant distributionFood sciencesalt reductionbusiness[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood ScienceFood Research International
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