The effectiveness of an ecodrive course for heavy vehicle drivers
- Symmons, Mark, Rose, Geoffrey, Van Doorn, George
- Authors: Symmons, Mark , Rose, Geoffrey , Van Doorn, George
- Date: 2008
- Type: Text , Conference paper
- Relation: Proceedings of the Australasian Road Safety Research, Policing and Education Conference 2008 p. 1-8
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- Description: Amongst other changes, ecodriving requires drivers to drive more smoothly – to “flow” the vehicle. In order to save fuel and reduce emissions drivers must operate at lower engine revolutions, change up gears as soon as possible, and anticipate traffic conditions and drive defensively. A field trial was conducted using a 30 km metropolitan circuit and B-double heavy vehicles. Compared to their pre-course measures, the trained group reduced their fuel consumption by an average of 27%, the number of gear changes by 29%, and the number of brake applications by 41%. Importantly, these gains were not offset by increases in the time taken to complete the circuit – indeed average speed increased slightly. Further, the benefits did not lose any strength 12 weeks after the training, at which point the pilot trial concluded – in fact for some variables the results continued to improve over time. The number of drivers participating in the trial was relatively small and some questions remain unanswered, including actual road safety implications, building a strong case for a larger trial.
- Authors: Symmons, Mark , Rose, Geoffrey , Van Doorn, George
- Date: 2008
- Type: Text , Conference paper
- Relation: Proceedings of the Australasian Road Safety Research, Policing and Education Conference 2008 p. 1-8
- Full Text:
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- Description: Amongst other changes, ecodriving requires drivers to drive more smoothly – to “flow” the vehicle. In order to save fuel and reduce emissions drivers must operate at lower engine revolutions, change up gears as soon as possible, and anticipate traffic conditions and drive defensively. A field trial was conducted using a 30 km metropolitan circuit and B-double heavy vehicles. Compared to their pre-course measures, the trained group reduced their fuel consumption by an average of 27%, the number of gear changes by 29%, and the number of brake applications by 41%. Importantly, these gains were not offset by increases in the time taken to complete the circuit – indeed average speed increased slightly. Further, the benefits did not lose any strength 12 weeks after the training, at which point the pilot trial concluded – in fact for some variables the results continued to improve over time. The number of drivers participating in the trial was relatively small and some questions remain unanswered, including actual road safety implications, building a strong case for a larger trial.
Illusory upward self-motion results in a decrease in perceived room temperature
- Seno, Takeharu, Van Doorn, George
- Authors: Seno, Takeharu , Van Doorn, George
- Date: 2013
- Type: Text , Journal article
- Relation: Psychology (Irvine) Vol. 4, no. 11 (2013), p. 823-826
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- Description: Purpose: Stationary observers often experience illusory self-motion (vection) when they are exposed to large patterns of optic flow. The effect of different temperatures on the strength of vection was investigated. Method: Eleven participants were exposed to visual stimuli that induced illusory motion (up, down) in three room temperatures (26°C - 27°C, 21°C - 22°C, 5°C - 6°C). Participants rated (a) the vection magnitude, and (b) the room temperature (twice; before and after vection). Results: Upward vection was rated as stronger than downward vection in the 26°C - 27°C temperature. In addition, after experiencing upward and downward vection, subjective ratings of room temperature decreased and increased, respectively, when the room temperature was 26°C - 27°C. This effect was not observed when the room was 5°C - 6°C. Conclusion: These results suggest that a cross modal association exists between the direction “up” and 26°C - 27°C temperatures.
- Authors: Seno, Takeharu , Van Doorn, George
- Date: 2013
- Type: Text , Journal article
- Relation: Psychology (Irvine) Vol. 4, no. 11 (2013), p. 823-826
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- Description: Purpose: Stationary observers often experience illusory self-motion (vection) when they are exposed to large patterns of optic flow. The effect of different temperatures on the strength of vection was investigated. Method: Eleven participants were exposed to visual stimuli that induced illusory motion (up, down) in three room temperatures (26°C - 27°C, 21°C - 22°C, 5°C - 6°C). Participants rated (a) the vection magnitude, and (b) the room temperature (twice; before and after vection). Results: Upward vection was rated as stronger than downward vection in the 26°C - 27°C temperature. In addition, after experiencing upward and downward vection, subjective ratings of room temperature decreased and increased, respectively, when the room temperature was 26°C - 27°C. This effect was not observed when the room was 5°C - 6°C. Conclusion: These results suggest that a cross modal association exists between the direction “up” and 26°C - 27°C temperatures.
Stress associated with commencing university : A comparison of metropolitan and rural and regional students
- March, Evita, Van Doorn, George, Howell, Jacqui, Moore, Kathleen
- Authors: March, Evita , Van Doorn, George , Howell, Jacqui , Moore, Kathleen
- Date: 2015
- Type: Text , Conference paper
- Relation: 7th Australian Rural and Remote Mental Health Symposium p. 27-38
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- Description: Most people find times of transition stressful, such as commencing a new job or moving house. In this study, our aim was to investigate stress reported by students as they commenced university. Specifically, we aimed to investigate whether stress levels and perceived social support levels differed among students (i.e., metropolitan and rural and regional) who moved house to commence university and those who did not. Results from 551 students (144 males) indicated that 88% of all students rated the level of stress associated with commencing university as being above the mid-point on a 5-pt Likert scale. The stress of commencing university was higher among rural and regional students who left home to study than it was among metropolitan students who shifted house. In addition, the stress associated with moving house significantly predicted both metropolitan and rural and regional students’ ratings on the stress of commencing university. There were no group differences in perceptions of available social support when commencing university. Results of this study, especially for rural and regional students, are discussed in terms of student welfare, and ways to ameliorate the potential stress and depression associated with commencing university and shifting house.
- Authors: March, Evita , Van Doorn, George , Howell, Jacqui , Moore, Kathleen
- Date: 2015
- Type: Text , Conference paper
- Relation: 7th Australian Rural and Remote Mental Health Symposium p. 27-38
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- Description: Most people find times of transition stressful, such as commencing a new job or moving house. In this study, our aim was to investigate stress reported by students as they commenced university. Specifically, we aimed to investigate whether stress levels and perceived social support levels differed among students (i.e., metropolitan and rural and regional) who moved house to commence university and those who did not. Results from 551 students (144 males) indicated that 88% of all students rated the level of stress associated with commencing university as being above the mid-point on a 5-pt Likert scale. The stress of commencing university was higher among rural and regional students who left home to study than it was among metropolitan students who shifted house. In addition, the stress associated with moving house significantly predicted both metropolitan and rural and regional students’ ratings on the stress of commencing university. There were no group differences in perceptions of available social support when commencing university. Results of this study, especially for rural and regional students, are discussed in terms of student welfare, and ways to ameliorate the potential stress and depression associated with commencing university and shifting house.
Colour-temperature correspondences : When reactions to thermal stimuli are influenced by colour
- Ho, Hsin-Ni, Van Doorn, George, Watanabe, Takahiro, Spence, Charles
- Authors: Ho, Hsin-Ni , Van Doorn, George , Watanabe, Takahiro , Spence, Charles
- Date: 2014
- Type: Text , Journal article
- Relation: PLoS One Vol. 9, no. 3 (2014), p. e91854
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- Description: In our daily lives, information concerning temperature is often provided by means of colour cues, with red typically being associated with warm/hot, and blue with cold. While such correspondences have been known about for many years, they have primarily been studied using subjective report measures. Here we examined this correspondence using two more objective response measures. First, we used the Implicit Association Test (IAT), a test designed to assess the strength of automatic associations between different concepts in a given individual. Second, we used a priming task that involved speeded target discrimination in order to assess whether priming colour or thermal information could invoke the crossmodal association. The results of the IAT confirmed that the association exists at the level of response selection, thus indicating that a participant's responses to colour or thermal stimuli are influenced by the colour-temperature correspondence. The results of the priming experiment revealed that priming a colour affected thermal discrimination reaction times (RTs), but thermal cues did not influence colour discrimination responses. These results may therefore provide important clues as to the level of processing at which such colour-temperature correspondences are represented.
- Authors: Ho, Hsin-Ni , Van Doorn, George , Watanabe, Takahiro , Spence, Charles
- Date: 2014
- Type: Text , Journal article
- Relation: PLoS One Vol. 9, no. 3 (2014), p. e91854
- Full Text:
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- Description: In our daily lives, information concerning temperature is often provided by means of colour cues, with red typically being associated with warm/hot, and blue with cold. While such correspondences have been known about for many years, they have primarily been studied using subjective report measures. Here we examined this correspondence using two more objective response measures. First, we used the Implicit Association Test (IAT), a test designed to assess the strength of automatic associations between different concepts in a given individual. Second, we used a priming task that involved speeded target discrimination in order to assess whether priming colour or thermal information could invoke the crossmodal association. The results of the IAT confirmed that the association exists at the level of response selection, thus indicating that a participant's responses to colour or thermal stimuli are influenced by the colour-temperature correspondence. The results of the priming experiment revealed that priming a colour affected thermal discrimination reaction times (RTs), but thermal cues did not influence colour discrimination responses. These results may therefore provide important clues as to the level of processing at which such colour-temperature correspondences are represented.
Does the shape of the drinking receptacle influence taste/flavour perception? A review
- Spence, Charles, Van Doorn, George
- Authors: Spence, Charles , Van Doorn, George
- Date: 2017
- Type: Text , Journal article
- Relation: Beverages Vol. 3, no. 3 (2017), p. 1-12
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- Description: In this review, we summarize the latest evidence demonstrating that the shape and feel of the glassware (and other receptacles) that we drink from can influence our perception of the taste/flavour of the contents. Such results, traditionally obtained in the world of wine, have often been interpreted in terms of changes in physico-chemical properties (resulting from the retention, or generation, of specific volatile aromatic molecules), or the differing ways in which the shape of the glassware funnels the flow of the liquid across the tongue. It is, however, not always clear that any such physico-chemical differences do, in fact, lead to perceptible differences. Others, meanwhile, have stressed the importance of cultural factors, and the perceived appropriateness, or congruency, of the receptacle to the drink, based on prior experience. Here, though, we argue that there is also a much more fundamental association at work between shape properties and taste/flavour. In particular, the suggestion is made that the shape properties of the drinking receptacle (e.g., whether it be more rounded or angular) – regardless of whether the receptacle is seen, felt, or both – can prime certain expectations in the mind of the drinker. And, based on the theory of crossmodal correspondence, this priming is thought to accentuate certain aspects of the tasting experience, likely as a result of a taster’s attention being focused on the attributes that have been subtly primed.
- Authors: Spence, Charles , Van Doorn, George
- Date: 2017
- Type: Text , Journal article
- Relation: Beverages Vol. 3, no. 3 (2017), p. 1-12
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- Description: In this review, we summarize the latest evidence demonstrating that the shape and feel of the glassware (and other receptacles) that we drink from can influence our perception of the taste/flavour of the contents. Such results, traditionally obtained in the world of wine, have often been interpreted in terms of changes in physico-chemical properties (resulting from the retention, or generation, of specific volatile aromatic molecules), or the differing ways in which the shape of the glassware funnels the flow of the liquid across the tongue. It is, however, not always clear that any such physico-chemical differences do, in fact, lead to perceptible differences. Others, meanwhile, have stressed the importance of cultural factors, and the perceived appropriateness, or congruency, of the receptacle to the drink, based on prior experience. Here, though, we argue that there is also a much more fundamental association at work between shape properties and taste/flavour. In particular, the suggestion is made that the shape properties of the drinking receptacle (e.g., whether it be more rounded or angular) – regardless of whether the receptacle is seen, felt, or both – can prime certain expectations in the mind of the drinker. And, based on the theory of crossmodal correspondence, this priming is thought to accentuate certain aspects of the tasting experience, likely as a result of a taster’s attention being focused on the attributes that have been subtly primed.
Netflix and chill? What sex differences can tell us about mate preferences in (hypothetical) booty-call relationships
- March, Evita, Van Doorn, George, Grieve, Rachel
- Authors: March, Evita , Van Doorn, George , Grieve, Rachel
- Date: 2018
- Type: Text , Journal article
- Relation: Evolutionary Psychology Vol. 16, no. 4 (2018), p. 1-10
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- Description: The booty-call relationship is defined by both sexual characteristics and emotional involvement. In the current study, men’s and women’s preferences for a booty-call mate were explored. Men and women were predicted to exhibit different mate preferences depending on whether they considered a booty-call relationship a short- or long-term relationship. Participants (N = 559, 74% women) completed an anonymous online questionnaire, designing their ideal booty-call mate using the mate dollars paradigm. Both sexes considered the physical attractiveness and kindness of a booty-call mate a necessity, expressing both short- and long-term mate preferences. The current study highlights the need to explore mate preferences outside the dichotomy of short- and long-term relationships, providing evidence of a compromise relationship.
- Authors: March, Evita , Van Doorn, George , Grieve, Rachel
- Date: 2018
- Type: Text , Journal article
- Relation: Evolutionary Psychology Vol. 16, no. 4 (2018), p. 1-10
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- Description: The booty-call relationship is defined by both sexual characteristics and emotional involvement. In the current study, men’s and women’s preferences for a booty-call mate were explored. Men and women were predicted to exhibit different mate preferences depending on whether they considered a booty-call relationship a short- or long-term relationship. Participants (N = 559, 74% women) completed an anonymous online questionnaire, designing their ideal booty-call mate using the mate dollars paradigm. Both sexes considered the physical attractiveness and kindness of a booty-call mate a necessity, expressing both short- and long-term mate preferences. The current study highlights the need to explore mate preferences outside the dichotomy of short- and long-term relationships, providing evidence of a compromise relationship.
Does the colour of the mug influence the taste of the coffee?
- Van Doorn, George, Wuillemin, Dianne, Spence, Charles
- Authors: Van Doorn, George , Wuillemin, Dianne , Spence, Charles
- Date: 2014
- Type: Text , Journal article
- Relation: Flavour Vol. 3, no. 10 (2014), p. 1-7
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- Description: Background We investigated whether consumers’ perception of a café latte beverage would be influenced by the colour (transparent, white or blue) of the mug from which it was drunk. Results In experiment 1, the white mug enhanced the rated “intensity” of the coffee flavour relative to the transparent mug. However, given slight physical differences in the mugs used, a second experiment was conducted using identical glass mugs with coloured sleeves. Once again, the colour of the mug was shown to influence participants’ rating of the coffee. In particular, the coffee was rated as less sweet in the white mug as compared to the transparent and blue mugs. Conclusions Both experiments demonstrate that the colour of the mug affects people’s ratings of a hot beverage. Given that ratings associated with the transparent glass mug were not significantly different from those associated with the blue mug in either experiment, an explanation in terms of simultaneous contrast can be ruled out. However, it is possible that colour contrast between the mug and the coffee may have affected the perceived intensity/sweetness of the coffee. That is, the white mug may have influenced the perceived brownness of the coffee and this, in turn, may have influenced the perceived intensity (and sweetness) of the coffee. These results support the view that the colour of the mug should be considered by those serving coffee as it can influence the consumer’s multisensory coffee drinking experience. These results add to a large and growing body of research highlighting the influence of product-extrinsic colour on the multisensory perception of food and drink.
- Authors: Van Doorn, George , Wuillemin, Dianne , Spence, Charles
- Date: 2014
- Type: Text , Journal article
- Relation: Flavour Vol. 3, no. 10 (2014), p. 1-7
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- Description: Background We investigated whether consumers’ perception of a café latte beverage would be influenced by the colour (transparent, white or blue) of the mug from which it was drunk. Results In experiment 1, the white mug enhanced the rated “intensity” of the coffee flavour relative to the transparent mug. However, given slight physical differences in the mugs used, a second experiment was conducted using identical glass mugs with coloured sleeves. Once again, the colour of the mug was shown to influence participants’ rating of the coffee. In particular, the coffee was rated as less sweet in the white mug as compared to the transparent and blue mugs. Conclusions Both experiments demonstrate that the colour of the mug affects people’s ratings of a hot beverage. Given that ratings associated with the transparent glass mug were not significantly different from those associated with the blue mug in either experiment, an explanation in terms of simultaneous contrast can be ruled out. However, it is possible that colour contrast between the mug and the coffee may have affected the perceived intensity/sweetness of the coffee. That is, the white mug may have influenced the perceived brownness of the coffee and this, in turn, may have influenced the perceived intensity (and sweetness) of the coffee. These results support the view that the colour of the mug should be considered by those serving coffee as it can influence the consumer’s multisensory coffee drinking experience. These results add to a large and growing body of research highlighting the influence of product-extrinsic colour on the multisensory perception of food and drink.
Down the rabbit hole : Assessing the influence of schizotypy on the experience of the Barbie Doll Illusion
- Van Doorn, George, De Foe, Alexander, Wood, Alle, Wagstaff, Danielle, Hohwy, Jakob
- Authors: Van Doorn, George , De Foe, Alexander , Wood, Alle , Wagstaff, Danielle , Hohwy, Jakob
- Date: 2018
- Type: Text , Journal article
- Relation: Cognitive Neuropsychiatry Vol. 23, no. 5 (2018), p. 284-298
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- Description: Introduction: “Body swapping” illusions have been used to explore factors contributing to the experience of “owning” an artificial body. Preliminary research indicated that those people diagnosed with schizophrenia experience more vivid illusions of this kind than do “normal” individuals. Objectives: Here, we explored whether participants who rated themselves “high” on the cognitive-perceptual factor of the Schizotypal Personality Questionnaire (SPQ) experienced a more compelling sense of immersion in a variation of the body swapping illusion: The Barbie Doll Illusion. We also hypothesised that these individuals would experience a change in size perception when immersed in the illusion. Method: Forty-four participants wore a pair of Head-Mounted Display goggles connected to a video-camera, and thus a doll’s body replaced their own body in their visual field. In two conditions, touch was either applied synchronously or asynchronously to the doll’s and each participant’s leg. After each condition, participants filled out a questionnaire relating to their experience in the illusion. When both conditions were completed, they filled out the SPQ. Results: Our first hypothesis was confirmed, which suggested that people with higher cognitive-perceptual SPQ scores do indeed experience a more compelling Barbie Doll Illusion; however, our second hypothesis was not supported. Conclusion: Our study demonstrated, for the first time, that proneness to the positive and interpersonal factors of schizotypy in a normal population is sufficient to produce a compelling sense of swapping bodies.
- Authors: Van Doorn, George , De Foe, Alexander , Wood, Alle , Wagstaff, Danielle , Hohwy, Jakob
- Date: 2018
- Type: Text , Journal article
- Relation: Cognitive Neuropsychiatry Vol. 23, no. 5 (2018), p. 284-298
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- Reviewed:
- Description: Introduction: “Body swapping” illusions have been used to explore factors contributing to the experience of “owning” an artificial body. Preliminary research indicated that those people diagnosed with schizophrenia experience more vivid illusions of this kind than do “normal” individuals. Objectives: Here, we explored whether participants who rated themselves “high” on the cognitive-perceptual factor of the Schizotypal Personality Questionnaire (SPQ) experienced a more compelling sense of immersion in a variation of the body swapping illusion: The Barbie Doll Illusion. We also hypothesised that these individuals would experience a change in size perception when immersed in the illusion. Method: Forty-four participants wore a pair of Head-Mounted Display goggles connected to a video-camera, and thus a doll’s body replaced their own body in their visual field. In two conditions, touch was either applied synchronously or asynchronously to the doll’s and each participant’s leg. After each condition, participants filled out a questionnaire relating to their experience in the illusion. When both conditions were completed, they filled out the SPQ. Results: Our first hypothesis was confirmed, which suggested that people with higher cognitive-perceptual SPQ scores do indeed experience a more compelling Barbie Doll Illusion; however, our second hypothesis was not supported. Conclusion: Our study demonstrated, for the first time, that proneness to the positive and interpersonal factors of schizotypy in a normal population is sufficient to produce a compelling sense of swapping bodies.
Factor structure of teacher ratings of the ODD symptoms in children
- Gomez, Rapson, Stavropoulos, Vasileios, Van Doorn, George
- Authors: Gomez, Rapson , Stavropoulos, Vasileios , Van Doorn, George
- Date: 2018
- Type: Text , Journal article
- Relation: Psychiatric Quarterly Vol. 89, no. 1 (2018), p. 219-234
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- Description: This study used confirmatory factor analysis (CFA) to determine the best model for Oppositional Defiant Disorder (ODD) symptoms in children aged 3 to 15 years, as presented in the Disruptive Behavior Rating Scale. Teachers’ ratings of the ODD symptoms of 213 children from general community schools in Australia were obtained. The findings provided most support for a bifactor model based on Stringaris and Goodman’s [1] three-factor model (primary factors for irritable, hurtful, and headstrong). The general factor, but not the group factors in the model, showed high omega hierarchical and explained common variance. Thus, only the general factor in this model can be meaningfully interpreted. Also, the general factor was supported with regard to external validity. Specifically, this factor, but not the group factors, correlated strongly with ADHD inattention and hyperactivity/impulsivity symptom groups, and other measures of behavioural and emotional problems. The taxonomic, diagnostic, practical, and research implications of the findings are discussed. © 2017, Springer Science+Business Media, LLC.
- Authors: Gomez, Rapson , Stavropoulos, Vasileios , Van Doorn, George
- Date: 2018
- Type: Text , Journal article
- Relation: Psychiatric Quarterly Vol. 89, no. 1 (2018), p. 219-234
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- Description: This study used confirmatory factor analysis (CFA) to determine the best model for Oppositional Defiant Disorder (ODD) symptoms in children aged 3 to 15 years, as presented in the Disruptive Behavior Rating Scale. Teachers’ ratings of the ODD symptoms of 213 children from general community schools in Australia were obtained. The findings provided most support for a bifactor model based on Stringaris and Goodman’s [1] three-factor model (primary factors for irritable, hurtful, and headstrong). The general factor, but not the group factors in the model, showed high omega hierarchical and explained common variance. Thus, only the general factor in this model can be meaningfully interpreted. Also, the general factor was supported with regard to external validity. Specifically, this factor, but not the group factors, correlated strongly with ADHD inattention and hyperactivity/impulsivity symptom groups, and other measures of behavioural and emotional problems. The taxonomic, diagnostic, practical, and research implications of the findings are discussed. © 2017, Springer Science+Business Media, LLC.
Bayes, time perception, and relativity : The central role of hopelessness
- Kent, Lachlan, Van Doorn, George, Hohwy, Jakob, Klein, Britt
- Authors: Kent, Lachlan , Van Doorn, George , Hohwy, Jakob , Klein, Britt
- Date: 2019
- Type: Text , Journal article
- Relation: Consciousness and Cognition Vol. 69, no. (2019), p. 70-80
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- Description: Time judgement and time experience are distinct elements of time perception. It is known that time experience tends to be slow, or dilated, when depressed, but there is less certainty or clarity concerning how depression affects time judgement. Here, we use a Bayesian Prediction Error Minimisation (PEM) framework called 'distrusting the present' as an explanatory and predictive model of both aspects of time perception. An interval production task was designed to probe and modulate the relationship between time perception and depression. Results showed that hopelessness, a symptom of severe depression, was associated with the ordering of interval lengths, reduced overall error, and dilated time experience. We propose that 'distrusting the future' is accompanied by 'trusting the present', leading to the experiences of time dilation when depressed or hopeless. Evidence was also found to support a relative difference model of how hopelessness dilates, and arousal accelerates, the rate of experienced time.
- Authors: Kent, Lachlan , Van Doorn, George , Hohwy, Jakob , Klein, Britt
- Date: 2019
- Type: Text , Journal article
- Relation: Consciousness and Cognition Vol. 69, no. (2019), p. 70-80
- Full Text:
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- Description: Time judgement and time experience are distinct elements of time perception. It is known that time experience tends to be slow, or dilated, when depressed, but there is less certainty or clarity concerning how depression affects time judgement. Here, we use a Bayesian Prediction Error Minimisation (PEM) framework called 'distrusting the present' as an explanatory and predictive model of both aspects of time perception. An interval production task was designed to probe and modulate the relationship between time perception and depression. Results showed that hopelessness, a symptom of severe depression, was associated with the ordering of interval lengths, reduced overall error, and dilated time experience. We propose that 'distrusting the future' is accompanied by 'trusting the present', leading to the experiences of time dilation when depressed or hopeless. Evidence was also found to support a relative difference model of how hopelessness dilates, and arousal accelerates, the rate of experienced time.
Does the shape of a cup influence coffee taste expectations? A cross-cultural, online study
- Van Doorn, George, Woods, Andy, Levitan, Carmel, Wan, Xiaoang, Velasco, Carlos, Bernal-Torres, Cesar, Spence, Charles
- Authors: Van Doorn, George , Woods, Andy , Levitan, Carmel , Wan, Xiaoang , Velasco, Carlos , Bernal-Torres, Cesar , Spence, Charles
- Date: 2017
- Type: Text , Journal article
- Relation: Food Quality and Preference Vol. 56, no. (2017), p. 201-211
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- Description: We report a study designed to investigate whether shape-taste crossmodal correspondences would influence consumers’ expectations concerning coffee. To that end, we conducted a cross-cultural online survey with respondents (N = 309) from China, Colombia, and the United Kingdom (UK). The participants had to rate eight coffee mugs on eight scales by arranging the mugs within a 1000 × 250 pixel box, placing each mug so that its horizontal position matched how strongly they thought the mug matched the scale presented. Amongst other findings, the results revealed that (1) the coffee was expected to be more aromatic from narrower diameter mugs, (2) the coffee associated with shorter mugs was expected to be both more bitter and more intense, and (3) the coffee was expected to be sweeter from wider diameter mugs. An interesting cross-cultural finding was that participants from the UK expected the mugs to be hotter than participants from either China or Colombia. These results add to a large and growing body of research highlighting the associations between visual information and a product's likely (or expected) sensory qualities. These findings may be useful to those preparing coffee as they suggest that coffee should be presented in certain mugs in order to convey a message that is congruent with the consumer's expectations. © 2016 Elsevier Ltd
- Authors: Van Doorn, George , Woods, Andy , Levitan, Carmel , Wan, Xiaoang , Velasco, Carlos , Bernal-Torres, Cesar , Spence, Charles
- Date: 2017
- Type: Text , Journal article
- Relation: Food Quality and Preference Vol. 56, no. (2017), p. 201-211
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- Reviewed:
- Description: We report a study designed to investigate whether shape-taste crossmodal correspondences would influence consumers’ expectations concerning coffee. To that end, we conducted a cross-cultural online survey with respondents (N = 309) from China, Colombia, and the United Kingdom (UK). The participants had to rate eight coffee mugs on eight scales by arranging the mugs within a 1000 × 250 pixel box, placing each mug so that its horizontal position matched how strongly they thought the mug matched the scale presented. Amongst other findings, the results revealed that (1) the coffee was expected to be more aromatic from narrower diameter mugs, (2) the coffee associated with shorter mugs was expected to be both more bitter and more intense, and (3) the coffee was expected to be sweeter from wider diameter mugs. An interesting cross-cultural finding was that participants from the UK expected the mugs to be hotter than participants from either China or Colombia. These results add to a large and growing body of research highlighting the associations between visual information and a product's likely (or expected) sensory qualities. These findings may be useful to those preparing coffee as they suggest that coffee should be presented in certain mugs in order to convey a message that is congruent with the consumer's expectations. © 2016 Elsevier Ltd
Happy hour? A preliminary study of the effect of induced joviality and sadness on beer perception
- Desira, Beth, Watson, Shaun, Van Doorn, George, Timora, Justin, Spence, Charles
- Authors: Desira, Beth , Watson, Shaun , Van Doorn, George , Timora, Justin , Spence, Charles
- Date: 2020
- Type: Text , Journal article
- Relation: Beverages Vol. 6, no. 2 (2020), p. 1-14
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- Description: Our emotions influence our perception. In order to determine whether emotion influences the perception of beer, 32 participants watched either a scene from the movie Wall-E to induce joviality, or a short clip from the Shawshank Redemption to induce sadness. The participants were then required to sample up to 250 mL of Yenda Pale Ale beer and rate it on a variety of taste and flavor characteristics (e.g., bitterness), before completing the Positive and Negative Affect Schedule-X (PANAS-X). The data were analyzed using Bayesian t-tests and Null Hypothesis Significance Tests (NHSTs). After applying conservative corrections for multiple comparisons, NHSTs failed to reach statistical significance. However, the effect sizes suggested that inducing joviality, relative to inducing sadness, resulted in the beer being rated as (a) tasting more pleasant, (b) tasting sweeter, and (c) being of higher quality. Following the induction of joviality, participants were also willing to pay more for the beer. The Bayesian analyses indicated that induced emotion can influence flavor perception for complex taste stimuli. The effect sizes and Bayesian analyses are interpreted in terms of Feelings-as-Information theory. These preliminary findings can tentatively be applied to real-world environments such as venues that serve and/or market alcohol. © 2020 by the authors. Licensee MDPI, Basel, Switzerland.
- Description: Funding: This research was funded by the Arts and Humanities Research Council (AHRC), grant number AH/L007053/1 awarded to C.S.
- Authors: Desira, Beth , Watson, Shaun , Van Doorn, George , Timora, Justin , Spence, Charles
- Date: 2020
- Type: Text , Journal article
- Relation: Beverages Vol. 6, no. 2 (2020), p. 1-14
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- Description: Our emotions influence our perception. In order to determine whether emotion influences the perception of beer, 32 participants watched either a scene from the movie Wall-E to induce joviality, or a short clip from the Shawshank Redemption to induce sadness. The participants were then required to sample up to 250 mL of Yenda Pale Ale beer and rate it on a variety of taste and flavor characteristics (e.g., bitterness), before completing the Positive and Negative Affect Schedule-X (PANAS-X). The data were analyzed using Bayesian t-tests and Null Hypothesis Significance Tests (NHSTs). After applying conservative corrections for multiple comparisons, NHSTs failed to reach statistical significance. However, the effect sizes suggested that inducing joviality, relative to inducing sadness, resulted in the beer being rated as (a) tasting more pleasant, (b) tasting sweeter, and (c) being of higher quality. Following the induction of joviality, participants were also willing to pay more for the beer. The Bayesian analyses indicated that induced emotion can influence flavor perception for complex taste stimuli. The effect sizes and Bayesian analyses are interpreted in terms of Feelings-as-Information theory. These preliminary findings can tentatively be applied to real-world environments such as venues that serve and/or market alcohol. © 2020 by the authors. Licensee MDPI, Basel, Switzerland.
- Description: Funding: This research was funded by the Arts and Humanities Research Council (AHRC), grant number AH/L007053/1 awarded to C.S.
The visual appearance of beer : A review concerning visually-determined expectations and their consequences for perception
- Van Doorn, George, Timora, Justin, Watson, Shaun, Moore, Chris, Spence, Charles
- Authors: Van Doorn, George , Timora, Justin , Watson, Shaun , Moore, Chris , Spence, Charles
- Date: 2019
- Type: Text , Journal article , Review
- Relation: Food Research International Vol. 126, no. (2019), p.
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- Description: This review critically evaluates the literature concerning the impact of visual appearance cues (including colour, foam, and cloudiness) on people's perception in the beer category. The authors assess both the sensory expectations that are elicited by the visual appearance of beer, and the extent to which those expectations carry-over to influence the actual tasting experience. Beer is a particularly intriguing category to study since the differing production rules in different countries mean that there is not always the same scope to modify the colour in order to meet perceived consumer demands. What is more, there is currently disagreement in the literature concerning the impact of beer colour and foam on people's expectations of beer prior to tasting, and their multisensory flavour perception on tasting. Given how much beer is consumed annually, it is surprising that more research has not been published that assesses the undoubtedly important role of visual appearance in this beverage category. Part of the reason for this may simply be that it is difficult to create consistent experimental stimuli given the rapid transition of the head of the beer post-serving. © 2019 Elsevier Ltd
- Authors: Van Doorn, George , Timora, Justin , Watson, Shaun , Moore, Chris , Spence, Charles
- Date: 2019
- Type: Text , Journal article , Review
- Relation: Food Research International Vol. 126, no. (2019), p.
- Full Text:
- Reviewed:
- Description: This review critically evaluates the literature concerning the impact of visual appearance cues (including colour, foam, and cloudiness) on people's perception in the beer category. The authors assess both the sensory expectations that are elicited by the visual appearance of beer, and the extent to which those expectations carry-over to influence the actual tasting experience. Beer is a particularly intriguing category to study since the differing production rules in different countries mean that there is not always the same scope to modify the colour in order to meet perceived consumer demands. What is more, there is currently disagreement in the literature concerning the impact of beer colour and foam on people's expectations of beer prior to tasting, and their multisensory flavour perception on tasting. Given how much beer is consumed annually, it is surprising that more research has not been published that assesses the undoubtedly important role of visual appearance in this beverage category. Part of the reason for this may simply be that it is difficult to create consistent experimental stimuli given the rapid transition of the head of the beer post-serving. © 2019 Elsevier Ltd
Systema Temporis : a time-based dimensional framework for consciousness and cognition
- Kent, Lachlan, Van Doorn, George, Klein, Britt
- Authors: Kent, Lachlan , Van Doorn, George , Klein, Britt
- Date: 2019
- Type: Text , Journal article , Review
- Relation: Consciousness and Cognition Vol. 73, no. (2019), p. 1-12
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- Description: This study uses a combined categorical-dimensional approach to depict a hierarchical framework for consciousness similar to, and contiguous with, factorial models of cognition (cf., intelligence). On the basis of the longstanding definition of time consciousness, the analysis employs a dimension of temporal extension, in the same manner that psychology has temporally organised memory (i.e., short-term, long-term, and long-lasting memories). By defining temporal extension in terms of the structure of time perception at short timescales (<100 s), memory and time consciousness are proposed to fit along the same logarithmic dimension. This suggests that different forms of time consciousness (e.g., experience, wakefulness, and self-consciousness) are embedded within, or supported by, the ascending timescales of different modes of memory (i.e., short-term, long-term, etc.). A secondary dimension is also proposed to integrate higher-order forms of consciousness/emotion and memory/cognition. The resulting two-dimensional structure accords with existing theories of cognitive and emotional intelligence.
- Authors: Kent, Lachlan , Van Doorn, George , Klein, Britt
- Date: 2019
- Type: Text , Journal article , Review
- Relation: Consciousness and Cognition Vol. 73, no. (2019), p. 1-12
- Full Text:
- Reviewed:
- Description: This study uses a combined categorical-dimensional approach to depict a hierarchical framework for consciousness similar to, and contiguous with, factorial models of cognition (cf., intelligence). On the basis of the longstanding definition of time consciousness, the analysis employs a dimension of temporal extension, in the same manner that psychology has temporally organised memory (i.e., short-term, long-term, and long-lasting memories). By defining temporal extension in terms of the structure of time perception at short timescales (<100 s), memory and time consciousness are proposed to fit along the same logarithmic dimension. This suggests that different forms of time consciousness (e.g., experience, wakefulness, and self-consciousness) are embedded within, or supported by, the ascending timescales of different modes of memory (i.e., short-term, long-term, etc.). A secondary dimension is also proposed to integrate higher-order forms of consciousness/emotion and memory/cognition. The resulting two-dimensional structure accords with existing theories of cognitive and emotional intelligence.
The influence of training and expertise on the multisensory perception of beer : a review
- Van Doorn, George, Watson, Shaun, Timora, Justin, Spence, Charles
- Authors: Van Doorn, George , Watson, Shaun , Timora, Justin , Spence, Charles
- Date: 2020
- Type: Text , Journal article , Review
- Relation: Food Quality and Preference Vol. 79, no. (Jan 2020), p. 8
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- Description: This review critically evaluates the literature documenting the impact of training on people's percept ion of beer. In certain circumstances, training has been shown to improve people's ability to match and identify beers, and to discriminate between beers and between the distinctive attributes of beer. However, a reasonably consistent finding is that the benefits of beer training do not seem to generalise to novel beers (i.e., those not experienced during training). As such, training would appear to improve the capacity to label perception and/or people's recognition memory for beers, rather than necessarily influencing perception itself. Given how much beer is consumed annually, it is surprising that there has not been more published research into the role that training plays in this particular beverage category. Part of the reason for this may relate to (a) the limited role of experts in this field (e.g., primarily restricted to product testing and quality control; as compared to their much more prominent role in the world of wine), (b) the fact that training is an expensive and time-consuming process, and (c) it is wrongly assumed that the effects of training are similar across different beverage categories (e.g., beer and wine). We suggest that further efforts are therefore required before it will be possible to confidently conclude that training lowers the perceptual thresholds, and enhances the perceptual discrimination abilities, of beer experts above those of novices.
- Authors: Van Doorn, George , Watson, Shaun , Timora, Justin , Spence, Charles
- Date: 2020
- Type: Text , Journal article , Review
- Relation: Food Quality and Preference Vol. 79, no. (Jan 2020), p. 8
- Full Text:
- Reviewed:
- Description: This review critically evaluates the literature documenting the impact of training on people's percept ion of beer. In certain circumstances, training has been shown to improve people's ability to match and identify beers, and to discriminate between beers and between the distinctive attributes of beer. However, a reasonably consistent finding is that the benefits of beer training do not seem to generalise to novel beers (i.e., those not experienced during training). As such, training would appear to improve the capacity to label perception and/or people's recognition memory for beers, rather than necessarily influencing perception itself. Given how much beer is consumed annually, it is surprising that there has not been more published research into the role that training plays in this particular beverage category. Part of the reason for this may relate to (a) the limited role of experts in this field (e.g., primarily restricted to product testing and quality control; as compared to their much more prominent role in the world of wine), (b) the fact that training is an expensive and time-consuming process, and (c) it is wrongly assumed that the effects of training are similar across different beverage categories (e.g., beer and wine). We suggest that further efforts are therefore required before it will be possible to confidently conclude that training lowers the perceptual thresholds, and enhances the perceptual discrimination abilities, of beer experts above those of novices.
Dominance or deceit : the role of the dark triad and hegemonic masculinity in emotional manipulation
- Waddell, Chloe, Van Doorn, George, March, Evita, Grieve, Rachel
- Authors: Waddell, Chloe , Van Doorn, George , March, Evita , Grieve, Rachel
- Date: 2020
- Type: Text , Journal article
- Relation: Personality and Individual Differences Vol. 166, no. (2020), p.
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- Description: People may emotionally manipulate others in an attempt to control them and achieve personally satisfying outcomes. Experiencing emotional manipulation is related to several negative outcomes (e.g., depression). As a first step in addressing these negative outcomes, this study explored the utility of hegemonic masculinity and the Dark Triad (i.e., trait narcissism, Machiavellianism, and psychopathy) in predicting emotional manipulation. Three hundred and twenty-seven participants (119 men, 208 women) completed an online survey measuring hegemonic masculinity, narcissism, psychopathy, Machiavellianism, as well as their (a) perceived ability to emotionally manipulate others, and (b) willingness to engage in emotional manipulation. Hierarchical regression analyses revealed that, for both men and women, hegemonic masculinity was a significant predictor of one's willingness and perceived ability to emotionally manipulate others. However, when Dark Triad traits were added to the model, hegemonic masculinity's contribution became non-significant. Hegemonic masculinity seems to share variance with Dark Triad traits, particularly Machiavellianism. These findings are important as they establish that existing operational definitions of hegemonic masculinity share features with certain ‘dark’ personality traits. Thus, when predicting antisocial behaviour and tendencies, perhaps the variance explained by hegemonic masculinity is better captured by dark personality traits. © 2020 Elsevier Ltd
Dominance or deceit : the role of the dark triad and hegemonic masculinity in emotional manipulation
- Authors: Waddell, Chloe , Van Doorn, George , March, Evita , Grieve, Rachel
- Date: 2020
- Type: Text , Journal article
- Relation: Personality and Individual Differences Vol. 166, no. (2020), p.
- Full Text:
- Reviewed:
- Description: People may emotionally manipulate others in an attempt to control them and achieve personally satisfying outcomes. Experiencing emotional manipulation is related to several negative outcomes (e.g., depression). As a first step in addressing these negative outcomes, this study explored the utility of hegemonic masculinity and the Dark Triad (i.e., trait narcissism, Machiavellianism, and psychopathy) in predicting emotional manipulation. Three hundred and twenty-seven participants (119 men, 208 women) completed an online survey measuring hegemonic masculinity, narcissism, psychopathy, Machiavellianism, as well as their (a) perceived ability to emotionally manipulate others, and (b) willingness to engage in emotional manipulation. Hierarchical regression analyses revealed that, for both men and women, hegemonic masculinity was a significant predictor of one's willingness and perceived ability to emotionally manipulate others. However, when Dark Triad traits were added to the model, hegemonic masculinity's contribution became non-significant. Hegemonic masculinity seems to share variance with Dark Triad traits, particularly Machiavellianism. These findings are important as they establish that existing operational definitions of hegemonic masculinity share features with certain ‘dark’ personality traits. Thus, when predicting antisocial behaviour and tendencies, perhaps the variance explained by hegemonic masculinity is better captured by dark personality traits. © 2020 Elsevier Ltd
Visual communication via the design of food and beverage packaging
- Spence, Charles, Van Doorn, George
- Authors: Spence, Charles , Van Doorn, George
- Date: 2022
- Type: Text , Journal article , Review
- Relation: Cognitive Research: Principles and Implications Vol. 7, no. 1 (2022), p.
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- Description: A rapidly growing body of empirical research has recently started to emerge highlighting the connotative and/or semiotic meanings that consumers typically associate with specific abstract visual design features, such as colours (either when presented individually or in combination), simple shapes/curvilinearity, and the orientation and relative position of those design elements on product packaging. While certain of our affective responses to such basic visual design features appear almost innate, the majority are likely established via the internalization of the statistical regularities of the food and beverage marketplace (i.e. as a result of associative learning), as in the case of round typeface and sweet-tasting products. Researchers continue to document the wide range of crossmodal correspondences that underpin the links between individual visual packaging design features and specific properties of food and drink products (such as their taste, flavour, or healthfulness), and the ways in which marketers are now capitalizing on such understanding to increase sales. This narrative review highlights the further research that is still needed to establish the connotative or symbolic/semiotic meaning(s) of particular combinations of design features (such as coloured stripes in a specific orientation), as opposed to individual cues in national food markets and also, increasingly, cross-culturally in the case of international brands. © 2022, The Author(s).
- Authors: Spence, Charles , Van Doorn, George
- Date: 2022
- Type: Text , Journal article , Review
- Relation: Cognitive Research: Principles and Implications Vol. 7, no. 1 (2022), p.
- Full Text:
- Reviewed:
- Description: A rapidly growing body of empirical research has recently started to emerge highlighting the connotative and/or semiotic meanings that consumers typically associate with specific abstract visual design features, such as colours (either when presented individually or in combination), simple shapes/curvilinearity, and the orientation and relative position of those design elements on product packaging. While certain of our affective responses to such basic visual design features appear almost innate, the majority are likely established via the internalization of the statistical regularities of the food and beverage marketplace (i.e. as a result of associative learning), as in the case of round typeface and sweet-tasting products. Researchers continue to document the wide range of crossmodal correspondences that underpin the links between individual visual packaging design features and specific properties of food and drink products (such as their taste, flavour, or healthfulness), and the ways in which marketers are now capitalizing on such understanding to increase sales. This narrative review highlights the further research that is still needed to establish the connotative or symbolic/semiotic meaning(s) of particular combinations of design features (such as coloured stripes in a specific orientation), as opposed to individual cues in national food markets and also, increasingly, cross-culturally in the case of international brands. © 2022, The Author(s).
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