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WEAVE, the new wide-field, massively multiplexed spectroscopic survey facility for the William Herschel Telescope, will see first light in late 2022. WEAVE comprises a new 2-degree field-of-view prime-focus corrector system, a nearly 1000-multiplex fibre positioner, 20 individually deployable 'mini' integral field units (IFUs), and a single large IFU. These fibre systems feed a dual-beam spectrograph covering the wavelength range 366$-$959\,nm at $R\sim5000$, or two shorter ranges at $R\sim20\,000$. After summarising the design and implementation of WEAVE and its data systems, we present the organisation, science drivers and design of a five- to seven-year programme of eight individual surveys to: (i) study our Galaxy's origins by completing Gaia's phase-space information, providing metallicities to its limiting magnitude for $\sim$3 million stars and detailed abundances for $\sim1.5$ million brighter field and open-cluster stars; (ii) survey $\sim0.4$ million Galactic-plane OBA stars, young stellar objects and nearby gas to understand the evolution of young stars and their environments; (iii) perform an extensive spectral survey of white dwarfs; (iv) survey $\sim400$ neutral-hydrogen-selected galaxies with the IFUs; (v) study properties and kinematics of stellar populations and ionised gas in $z1$ million spectra of LOFAR-selected radio sources; (viii) trace structures using intergalactic/circumgalactic gas at $z>2$. Finally, we describe the WEAVE Operational Rehearsals using the WEAVE Simulator., 41 pages, 27 figures, accepted for publication by MNRAS

A key goal of the Solar Orbiter mission is to connect elemental abundance measurements of the solar wind enveloping the spacecraft with extreme-UV (EUV) spectroscopic observations of their solar sources, but this is not an easy exercise. Observations from previous missions have revealed a highly complex picture of spatial and temporal variations of elemental abundances in the solar corona. We have used coordinated observations from Hinode and Solar Orbiter to attempt new abundance measurements with the Spectral Imaging of the Coronal Environment (SPICE) instrument, and benchmark them against standard analyses from the EUV Imaging Spectrometer (EIS). We use observations of several solar features in active region (AR) 12781 taken from an Earth-facing view by EIS on 2020 November 10, and SPICE data obtained one week later on 2020 November 17, when the AR had rotated into the Solar Orbiter field of view. We identify a range of spectral lines that are useful for determining the transition region and low-coronal-temperature structure with SPICE, and demonstrate that SPICE measurements are able to differentiate between photospheric and coronal magnesium/neon abundances. The combination of SPICE and EIS is able to establish the atmospheric composition structure of a fan loop/outflow area at the AR edge. We also discuss the problem of resolving the degree of elemental fractionation with SPICE, which is more challenging without further constraints on the temperature structure, and comment on what that can tell us about the sources of the solar wind and solar energetic particles., The Astrophysical Journal, 940 (1), ISSN:0004-637X, ISSN:2041-8213

Food structure research has historically focused on building and stabilizing specific structural elements. Precise execution of unit operations in food processing is required to ensure consistent structure formation, but does not explain why a particular structure is desirable. The pattern by which food structure breaks down during oral processing, generating texture, flavor and taste, determines the acceptability of a food. However, breakdown patterns and textural perception associated with desirable food qualities are not well understood. Food materials are classified based on their physical state (liquids, semisolids or solids) and interactions with surfaces (adhesive or nonadhesive). Physical and chemical processes during oral processing are used to further characterize each food category. Typical processes include particle reduction, dissolution, hydration, removal of food from oral surface and bolus formation. This review presents a framework for classifying food materials and material transformations during oral processing in order to identify their contributions to texture perception. Practical Applications There is a constant desire to reformulate or modify foods based on economic, sustainability, health and dietary considerations. One goal of a reformulated food is to change the composition but cause no significant changes in flavor, taste and textural properties associated with desirability. An alternative goal is to modulate a specific textural element to make the food more acceptable to a target population (e.g., those with compromised chewing ability). Both goals require an understanding of the fundamental elements that cause specific textural properties. This manuscript presents an overview of how the breakdown of food structure during oral processing generates the cognition of textural properties. Once textural properties are understood based on specific elements of structural transitions, this will allow for development of textures for specific market segments (e.g., vegan, gluten free or swallowing disorders) as well as the ability to control nutrient bioavailability and flavor release.

BACKGROUND/STUDY CONTEXT: Sensory function degrades with age, with well-established reductions in tactile spatial acuity, vibrotactile sensitivity, and thermosensation, to name but three aspects of perception. Such age-related losses might be partially stemmed by ongoing experience with tasks requiring high levels of manual dexterity or analogous tactile expertise; individuals who are highly expert in skills that have a fundamental tactile component can show improved tactile function as compared with nonexperts.Eighty individuals (17 males, 63 females) in the 18-58 age range were assessed on their tactile experience, as measured by self-assessment on a variety of tasks and competencies, each of which required a high level of skill with the hands. Tactile sensory performance, manual dexterity ("haptic efficiency"), and the subjective response to tactile stimulation were quantified.Degradation in tactile sensory acuity with age was confirmed, but no strong evidence was found for variations in acuity contingent on the tactile expertise of participants. In contrast to the performance measures, differences in tactile experience were associated with differences in the subjective response to touch. Greater tactile experience was associated with the provision of richer descriptions of textured materials manipulated with the digits.The range of tactile experience reported in a convenience sample of the population was apparently insufficient to preserve sensory function during aging.

Skin care products are often designed to provide tangible, physical benefits to skin health. Alleviation of dry skin and minimization of the signs of aging and post-injury scarring are important benefits targeted by many products on the market. Equally important to these benefits are favorable, desirable sensory attributes, without which products are unlikely to be used and repurchased. Other products are designed primarily to deliver sensory—or sensual—benefits (e.g., many cosmetic creams). This review considers the tactile sensory experience delivered by skin care products by examining: 1) their instrumentally-measured rheology and tribology; 2) their influence on the skin’s mechanics (e.g., compliance); 3) their implications for changing sensory function (e.g., tactile sensitivity); and 4) the possibility that skin care products alter their own perception. Products that contain chemosensates (e.g., capsaicin, menthol) or pharmaceutical actives are not considered here. Although numerous perceptual-physical links have been reported, formulation rules by which products can be designed for optimal skinfeels are currently unavailable from the existing literature. This is because of inconsistencies among studies in the perceptual attributes investigated, the physical characterizations chosen to describe the products, and analysis methods employed. To provide a robust method for designing products with beneficial and desirable skinfeels, we propose the use of 1) a consistent lexicon that fully describes the perceptual experience of any product investigated, 2) a means of recording the mechanical events at the fingertip skin that occur when a skin care product is manually applied to the body. This approach contrasts with previous instrumental (in vitro) methods that may not generalize well to product-treated human skin (in vivo). Ongoing studies that record mechanical events at the skin surface show promise in identifying realistic models of the perception of skin care products.

Previous functional magnetic resonance imaging studies in two rare patients, together with microneurography and psychophysical observations in healthy subjects, have demonstrated a system of mechanosensitive C-fiber tactile (CT) afferents sensitive to slowly moving stimuli. They project to the posterior insular cortex and signal pleasant aspects of touch. Importantly, CTs have not been found in the glabrous skin of the hand, yet it is commonly observed that glabrous skin touch is also perceived as pleasant. Here we asked if the brain processing of pleasant touch differs between hairy and glabrous skin by stroking the forearm and glabrous skin of the hand during positron emission tomography. The data showed that, when contrasting slow brush stroking on the forearm with slow brush stroking on the palm, there were significant activations of the posterior insular cortex and mid-anterior orbitofrontal cortex. The opposite contrast showed a significant activation of the somatosensory cortices. Although concurrent psychophysical ratings showed no differences in intensity or pleasantness ratings, a subsequent touch questionnaire in which subjects used a newly developed 'touch perception task' showed significant difference for the two body sites. Emotional descriptors received higher ratings on the forearm and sensory descriptors were rated more highly on the palm. The present findings are consistent with the hypothesis that pleasant touch from hairy skin, mediated by CT afferents, is processed in the limbic-related cortex and represents an innate non-learned process. In contrast, pleasant touch from glabrous skin, mediated by A-beta afferents, is processed in the somatosensory cortex and represents an analytical process dependent on previous tactile experiences.

Autism spectrum disorders (ASD) are associated with differences in sensory sensitivity and affective response to sensory stimuli, the neural basis of which is still largely unknown. We used psychophysics and functional magnetic resonance imaging (fMRI) to investigate responses to somatosensory stimulation with three textured surfaces that spanned a range of roughness and pleasantness in a sample of adults with ASD and a control group. While psychophysical ratings of roughness and pleasantness were largely similar across the two groups, the ASD group gave pleasant and unpleasant textures more extreme average ratings than did controls. In addition, their ratings for a neutral texture were more variable than controls, indicating they are less consistent in evaluating a stimulus that is affectively ambiguous. Changes in brain blood oxygenation level-dependent (BOLD) signal in response to stimulation with these textures differed substantially between the groups, with the ASD group exhibiting diminished responses compared to the control group, particularly for pleasant and neutral textures. For the most unpleasant texture, the ASD group exhibited greater BOLD response than controls in affective somatosensory processing areas such as the posterior cingulate cortex and the insula. The amplitude of response in the insula in response to the unpleasant texture was positively correlated with social impairment as measured by the Autism Diagnostic Interview-Revised (ADI-R). These results suggest that people with ASD tend to show diminished response to pleasant and neutral stimuli, and exaggerated limbic responses to unpleasant stimuli, which may contribute to diminished social reward associated with touch, perpetuating social withdrawal, and aberrant social development.

The hedonic attributes of tactile stimulation are important to one's quality of life, yet they have rarely been studied scientifically. The earliest experimental investigations suggested soft and smooth materials as pleasant, those that were stiff, rough, or coarse as unpleasant. More recent studies conducted by the authors and described herein obtained ratings of pleasantness of different textured materials stroked across the skin of multiple body sites at controlled velocities and forces of application. Statistically significant interactions between materials, sites, velocities, forces and subject sex attest to the complexity of the percept. Less pleasant percepts arose from stimuli that were rougher. However, the difficulty in making further general statements regarding hedonic touch raises questions as to whether the body surface can be mapped affectively in a meaningful manner with a single stimulus and indeed whether pleasantness-to-touch can be viewed as a unidimensional construct.

Here we report two experiments that investigated the tactile perception of one's own skin (intrapersonal touch) versus the skin of other individuals (interpersonal touch). In the first experiment, thirteen female participants rated, along four perceptual attributes, the skin of their own palm and volar forearm, then that of several of the other participants. Ratings were made using visual analogue scales for perceived smoothness, softness, stickiness, and pleasantness. One's own skin was rated less pleasant than the skin of others. For both intra- and interpersonal touch, the forearm skin was rated smoother, softer, less sticky and more pleasant than the palmar skin. In the second experiment, ten pairs of female participants rated each other's palm and volar forearm skin, with the skin of the touched individual being assessed before and after the application of skin emollients that alter skin feel. As in the first experiment, the untreated skin of others was rated more pleasant than the participants' own skin, and the forearm versus palm differences were replicated. However, the emollient had generally larger effects on self-assessments than the assessments of others, and the site effect showed greater positive sensory and pleasantness increases for palm versus volar forearm. The disparate results of the two experiments suggest that attention, influenced by the ecological importance of the stimulus, is more important to assessment of touched skin than ownership of the skin or the contribution to self-touch made by the additional receptors in the passively touched skin. In both experiments, the pleasantness of touched skin was associated with the skin's perceived smoothness and softness, with weak trends toward negative associations with its perceived stickiness, consistent with prior research using inanimate surfaces (e.g., textiles and sandpapers).

In this chapter, we address two issues. Initially, we consider how to assess the sensations and emotions that occur through touch. This is not a trivial problem, for there exists a wealth of potentially relevant language that one might use to construct appropriate psychometric instruments. After reviewing the limited number of prior tactile lexicons, we illustrate a method by which we have developed a new lexicon for touch. This ‘Touch Perception Task’ allows the assessment of relevant sensory and emotional components of perception. In the subsequent part of the chapter, we review two classes of devices for the study of touch. These devices either allow tactile stimuli to be delivered in a highly controlled manner, or allow the assessment of the physical interactions between skin and stimulus during tactile perception. The former robotic stimulators are of particular relevance to the study of C-tactile afferents, because they allow stimuli to be presented to hairy skin with velocities that are well- or ill-suited to stimulate such afferents. The other class of force-plate devices tends to be limited to assessing finger−surface interactions, which do not involve C-tactile afferents. However, active touch using the fingers is an important human behavior, which can certainly be replete with emotion. As such, it is important to reconcile C-tactile mediated affect, and the affect that derives from touch devoid of these afferents. Robotic and force-plate devices will both be of utility in this respect.

Methods for directly comparing the salience of oral sensations between individuals are not available. To this end, we generated labeled magnitude scales for assessing the magnitude of oral sensations of wetness, dryness, pleasantness and unpleasantness. Seventy-three subjects provided magnitude estimates for seven intensity descriptors, randomly interspersed with examples of various nonpainful oral sensations, which were rated also. Twenty of the subjects provided ratings for all four scales twice during four days of testing. Analysis of these subjects’ data indicated that the ratings of the intensity descriptors significantly varied ( F 6,1045 = 688.00, p F 18,1045 = 0.64, p = 0.87). Fifty-three of the 73 subjects provided data without replications, or data for only two of the four scales. The complete dataset was divided into separate analyses for wetness/dryness scales (OWDS; n = 51 subjects) and for pleasantness/unpleasantness scales (OPUS; n = 49). Results did not differ from those of the 20 subjects described above. Additionally, no effects of gender or sensitivity to 6- n -propyl-2-thiouractil (PROP) upon the ratings were seen. The mean ratings of the 51 and 49 subjects were used to define label positions on the OWDS and OPUS, respectively. Comparison of the two scales with the LMS [Green, B. G., Shaffer, G., & Gilmore, M. M. (1993). Derivation and evaluation of a sematic scale of oral sensation magnitude with apparent ratio properties. Chemical Senses 18, 683–702] and the LAM scale [Schutz, H. G., & Cardello, A. V. (2001). A labeled affective magnitude (LAM) scale for assessing food liking/disliking. Journal of Sensory Studies 16, 117–159] indicates that positions of labels for OWDS and OPUS are similar to those for the LAM. The OWDS and OPUS labels are shifted toward the upper end of the scale, considerably so when compared with the LMS. This suggests that using the LMS to rate oral wetness, dryness, pleasantness or unpleasantness would underestimate the intensities of relatively weak sensations.

Palmtop computers provide a possible avenue for the convenient collection of subjective ratings from individuals outside of a fixed laboratory setting. One disadvantage of these computers is the small size of their display screens, which may reduce the resolution of responses available as compared with standard display screens. One plausible solution to this problem is to use a scale that expands contingent on an initial response made by the subject, so that the final response is made from a scale with finer resolution. To validate this approach, we compared taste intensity judgments of six sucrose solutions (0.03, 0.06, 0.12, 0.24, 0.48, and 0.96 M), using a labeled magnitude scale either presented in expandable form on a palmtop computer (Palm scale) or in conventional (nonexpandable) form on a standard 17'' PC monitor (PC scale). Twenty-four subjects rated all six sucrose solutions thrice, using both scale types, the different scales being used on different days of testing. The scales led to very similar taste intensity ratings at all but the lowest concentration, which was rated less intense on the Palm scale. The Palm scale was used with slightly less precision than the PC scale for the weakest solution concentrations. In summary, the responses of the two scales were similar enough to validate the use of the expandable scale on the palmtop computer outside the laboratory setting.

Parotid salivation is known to be influenced by the temperature of liquids moved around the mouth. Here we investigated the ability of non-liquid thermal stimuli to change the rate of salivation. Unilateral parotid saliva was collected using a Lashley Cup from 12 normally hydrated subjects. Thermal stimuli were delivered through a copper tube, in which temperature-controlled water flowed, resting statically on the anterior tongue. During separate trials, the tube was 10, 22, or 44 degrees C, or the resting temperature of the tongue (or hypothenar of the hand, the control site). On each trial, the unstimulated salivation rate was first measured for 6 min while the subject remained seated with the mouth closed. Subsequently, salivation was measured for 6 min during application of the thermal stimulus. The tube was then removed for 1-2 min before the next trial. During the trials, subjects repeatedly rated the subjective temperature of the tongue (or hypothenar) and its perceived wetness/dryness. Stimulated salivation, expressed as a proportion of the previously measured unstimulated salivation, differed among body sites and temperatures (P0.03). A significant increase in salivation was seen only for the 10 degrees C stimulus applied to the tongue. Wetness ratings and salivation rates were positively correlated, albeit weakly. These results demonstrate that temperature-evoked changes in parotid salivation do not require the unique spatiotemporal dynamics of the tongue and jaw movements in wetting the oral mucosa.

The Marstock method of limits was used to obtain thresholds for detection of cooling, warming, cold pain and heat pain for 34 young adults, upon eight spatially matched sites on the left and right sides of the face, the right ventral forearm and the scalp. Male and female subjects were tested by both a male and a female experimenter. Neither the experimenter nor the gender of the subject individually influenced the thresholds. The thermal thresholds varied greatly across facial sites: sixfold and tenfold for cool and warmth, respectively, from the most sensitive sites on the vermilion to the least sensitive facial site, the preauricular skin. Warm thresholds were 68% higher than cool thresholds, on average, and 12% higher on the left compared to the right side of the face. The mean cold pain threshold increased from 21.0 degrees C on the hairy upper lip to 17.8 degrees C on the preauricular skin. Sites on the upper lip were also most sensitive to noxious heat with pain thresholds of 42-43 degrees C. The scalp was notably insensitive to innocuous and noxious changes in temperature. For the sensations of nonpainful cool and warmth, the more sensitive a site, the less the estimates of the thresholds differed between subjects. In contrast, for heat pain, the more sensitive a site, the more the estimates differed between subjects. Subjects who were relatively more sensitive to cool tended to be relatively more sensitive to warmth. Subjects' sensitivities to nonpainful cool and warmth were less predictive of their sensitivities to painful cold and heat, respectively. Short-term within-subject variability increased with the magnitude of the thresholds. The lower the threshold, the more similar were repeated measurements of it, within a 5-25 s period.

When assessing the roughness of textures, no single sensory modality universally dominates perception. Instead, the task and stimuli critically determine to what extent a given sense is favoured. We report a visuotactile texture assessment experiment, consisting of the speeded discrimination of roughened textile samples, in the presence of a congruent or an incongruent textile distractor. When discriminating between samples, visual assessment of textile roughness was modulated by incongruous tactile distractors, but not vice versa, even when visual distractors were more discriminable than tactile targets. This asymmetry in interference suggests that 'modality appropriateness' is not purely a function of the discriminative ability of a sensory modality, but that ecological validity may play a role in determining the more 'appropriate' sense for a given task. Results are discussed in relation to the claim that the assessment of textiles is more ecologically suited to touch than to vision.

An experiment is described which replicates recent name mapping work, and delves further into the detailed structure of colour naming space. Observers freely named 1044 CRT-displayed colour-background combinations, sampled regularly along the (u%,6%) axes of the 1976 UCS, and along a luminance axis. Three response measures — response times, confidence ratings and consistencies — were obtained. These measures were collapsed by principal components analysis (PCA) into ‘nameability’, a single measure of ease of naming of colours. The structure of colour naming space and the use of different colour name types, were investigated. Data confirmed the uniqueness of basic colour terms as compared with the non-basic terms, agreeing with previous constrained naming studies. Colour naming space was found to exhibit regular structure, which appears to be linked to fundamental response categories, and to previous observations that colour naming space may be divided into five major regions. © 2000 Elsevier Science Ltd. All rights reserved.

The vermilion lip is a body site particularly susceptible to water loss. Therefore, the role of hydration in tactile perception at the lip was investigated. A series of measures of tactile performance and response were obtained from 22 female subjects, namely: (1) the subjective assessment of lip feel, (2) tactile sensitivity, (3) spatial acuity, (4) thermal sensitivity, and (5) the subjective assessment of thermal stimulation. These measures were obtained from lips in their natural (untreated) state, and lips that had been treated using a hydrating preparation. The preparation altered the subjective feel of the lips consistent with the treatment increasing lip hydration and compliance. Hydrated lips showed greater sensitivity to light touch, and there was a trend toward the lip's thermal sensitivity being altered consistent with the lip treatment having a physical cooling effect. Spatial acuity was unaltered by the state of lip hydration. The sensitivity changes on hydration were proposed to have mechanical basis.

Little is known about the tactile-perceptual structure of fluids. Therefore, ten fluids with diverse, characterized rheologies were rated by 16 females, on 27 sensory attributes (e.g., "slippery") and 14 emotional attributes (e.g., "enjoyable") via five-point categorical scales. Fluids were assessed against the volar forearm and underarm, sites that commonly experience contact with fluids during the use of personal care products. Application of fluids was either by the participant to their own body ("self-applied") or by the experimenter to the participant's body ("experimenter-applied"). Separate factor analyses of the sensory and emotional attributes for different body sites and modes of touch suggested approximately the same factorial structure in each case. Four general sensory factors emerged, labeled Lubricating, Textured, Silken, and Viscous, and two emotional factors, Comfortable and Arousing. These factors resembled those from equivalent work that used solid materials as stimuli, emphasizing that despite the differences in perceptual structure between fluid-coated and dry, solid surfaces, different body sites, and modes of touch influence the perception of fluid and dry stimuli similarly. As expected, fluids varied widely in how they scored on the factors. Site-wise differences were found, whereby stimuli assessed against the forearm were rated as more Lubricating, less Textured, more Silken, and more Comfortable than they were against the underarm. Self-applied touch was less Comfortable than experimenter-applied. The physical and perceptual were linked insofar as greater measured viscosity at low shear rates was associated with perceptions of cold and wet, whereas at high shear rates, greater viscosity was associated with greater perceived thickness.

Autism spectrum disorders (ASD) are associated with differences in sensory sensitivity and affective response to sensory stimuli, the neural basis of which is still largely unknown. We used psychophysics and functional magnetic resonance imaging (fMRI) to investigate responses to somatosensory stimulation with three textured surfaces that spanned a range of roughness and pleasantness in a sample of adults with ASD and a control group. While psychophysical ratings of roughness and pleasantness were largely similar across the two groups, the ASD group gave pleasant and unpleasant textures more extreme average ratings than did controls. In addition, their ratings for a neutral texture were more variable than controls, indicating they are less consistent in evaluating a stimulus that is affectively ambiguous. Changes in brain blood oxygenation level-dependent (BOLD) signal in response to stimulation with these textures differed substantially between the groups, with the ASD group exhibiting diminished responses compared to the control group, particularly for pleasant and neutral textures. For the most unpleasant texture, the ASD group exhibited greater BOLD response than controls in affective somatosensory processing areas such as the posterior cingulate cortex and the insula. The amplitude of response in the insula in response to the unpleasant texture was positively correlated with social impairment as measured by the Autism Diagnostic Interview-Revised (ADI-R). These results suggest that people with ASD tend to show diminished response to pleasant and neutral stimuli, and exaggerated limbic responses to unpleasant stimuli, which may contribute to diminished social reward associated with touch, perpetuating social withdrawal, and aberrant social development.

The tactile and thermal sensitivity of diverse regions of the human body have been documented extensively, with one exception being the scalp. Additionally, sensory changes may accompany the hair loss from the scalp in androgen-related alopecia (ARA), but formal quantitative sensory testing (QST) has not been reported in respect of this. Therefore, light touch detection thresholds were obtained at nine scalp sites and one forehead site, using Semmes-Weinstein filaments (Von Frey hairs), and for warming and cooling from skin baseline temperature, using 28 and 256 mm(2) thermodes. Affective, thermal, and nociceptive sensations experienced at thermal detection threshold were quantified. Thirty-two male participants were recruited, 10 of whom had normal hair coverage, 12 of whom had shaved scalp but with potentially normal hair coverage, and 10 of whom exhibited ARA to some extent. The scalp was relatively insensitive to tactile and thermal stimulation at all tested sites, especially so along the midline and near the apex of the skull. Threshold level warm stimuli were rated less pleasant, the less sensitive the test site. After correction for age-related changes in sensitivity, bald scalp sites were found more sensitive to cooling than the same sites when shaved, consistent with prior informal reports of increased sensitivity for some scalp sensations in ARA. QST on hair-covered sites was subject to methodological issues that render such testing non-ideal, such as bias in measurement of resting skin temperatures, and the near impossibility of delivering filament stimuli to the scalp skin without disturbing neighboring hairs.

A feeling of mouth dryness occurs from actual drying of the oral surfaces or from sampling astringent substances such as polyphenols (e.g., tannins in brewed tea and wine), which bind proline-rich proteins in saliva to reduce its lubricity. Here we investigated the interactions between physical drying and the effect of polyphenols on the subjective state of oral hydration. Twelve subjects rated the perceived wetness/dryness of their mouth using a labeled magnitude scale, after the mouth was dried with air for 35 s, or the subjects waited for an equal period of time during which the mouth was not dried. Subsequently, 1.5 mL volumes of an astringent solution (5 g L(-1) tannic acid in distilled water), distilled drinking water, or a sweet solution (40 g L(-1) sugar in mango tea with no tannins) were introduced into the mouth. After swishing and swallowing, the subject rated the wetness of the mouth for 4.3 min. The liquids were found to differ in their ability to wet the mouth (p

The temperature of foods and fluids is a major factor that determines their pleasantness and acceptability. Studies of nonhuman primates have shown that many neurons in cortical taste areas receive and process not only chemosensory inputs, but oral thermosensory (temperature) inputs as well. We investigated whether changes in oral temperature activate these areas in humans, or middle or posterior insular cortex, the areas most frequently identified for the encoding of temperature information from the human hand. In the fMRI study we identified areas of activation in response to innocuous, temperature-controlled (cooled and warmed, 5, 20 and 50 degrees C) liquid introduced into the mouth. The oral temperature stimuli activated the insular taste cortex (identified by glucose taste stimuli), a part of the somatosensory cortex, the orbitofrontal cortex, the anterior cingulate cortex, and the ventral striatum. Brain regions where activations correlated with the pleasantness ratings of the oral temperature stimuli included the orbitofrontal cortex and pregenual cingulate cortex. We conclude that a network of taste- and reward-responsive regions of the human brain is also activated by intra-oral thermal stimulation, and that the pleasant subjective states elicited by oral thermal stimuli are correlated with the activations in the orbitofrontal cortex and pregenual cingulate cortex. Thus the pleasantness of oral temperature is represented in brain regions shown in previous studies to represent the pleasantness of the taste and flavour of food. Bringing together these different oral representations in the same brain regions may enable particular combinations to influence the pleasantness of foods.

Previous studies have suggested that the preference for drinking cold water is increased when the drinker has a dry mouth. In a first experiment, we investigated whether a positive shift in preference would occur for small water volumes (0.75 ml and 1.5 ml) at 8, 16 or 25 degrees C, delivered into a mouth that had been dried using a warmed airflow, versus a normally hydrated mouth. Subjects rated the perceived wetness (or dryness) of their mouth, and the perceived pleasantness (or unpleasantness) of the water samples, using a labeled magnitude scale. Cooler water samples were preferred, and consistent with previous research, this preference was slightly enhanced when the subject's mouth was dried. The coldest water sample led to significantly wetter mouthfeel than the other two less cold samples, consistent with the possibility that the coldest water increased the rate of salivation. However, a second experiment found that although the rate of parotid salivation was increased if the mouth had been dried using a warm airflow, the different water temperatures did not induce different rates of parotid salivation. This indicates that enhanced preference for cold water when the mouth is dry is not invariably based in the reward gained from mouth rewetting via increased parotid saliva flow.

The relative spatiotemporal correspondence between sensory events affects multisensory integration across a variety of species; integration is maximal when stimuli in different sensory modalities are presented from approximately the same position at about the same time. In the present study, we investigated the influence of spatial and temporal factors on audio-visual simultaneity perception in humans. Participants made unspeeded simultaneous versus successive discrimination responses to pairs of auditory and visual stimuli presented at varying stimulus onset asynchronies from either the same or different spatial positions using either the method of constant stimuli (Experiments 1 and 2) or psychophysical staircases (Experiment 3). The participants in all three experiments were more likely to report the stimuli as being simultaneous when they originated from the same spatial position than when they came from different positions, demonstrating that the apparent perception of multisensory simultaneity is dependent on the relative spatial position from which stimuli are presented.

Recent research shows that what people hear can influence what they feel. We investigated whether the perception of an electric toothbrush might also be affected by the sound that it makes. Participants were required to make stereotypical brushing movements with a standard electric toothbrush while they rated either the pleasantness or the roughness of the vibrotactile stimulation they felt on their teeth. The results demonstrate that the perception of the sensations experienced during toothbrush use were systematically altered by variations in the auditory feedback elicited by the brushing action. Participants reported that the toothbrush felt more pleasant and less rough when either the overall sound level was reduced, or when just the high-frequency sounds were attenuated. These results highlight the significant role that auditory cues can play in modulating the perception and evaluation of everyday products in use, and provide a paradigm for future study in this area.

Previous research has shown that vision and touch are both effective at many roughness discrimination tasks; however, there is no evidence that using both senses simultaneously improves discrimination performance. We investigated the nature of this failure to integrate multisensory inputs, using three varieties of forced-choice discrimination tasks. In Experiment 1, visual, tactile and bimodal roughness discriminations were made between pairs of fabric stimuli. Bimodal discriminations were typically performed with a sensitivity somewhere between that observed for the unimodal presentations. In Experiment 2, a similar design was used except that during the stimulus presentation, one interval contained a unimodal (vision or touch) stimulus, the other interval a bimodal stimulus presentation. Bias toward the bimodal interval would indicate an increase in the magnitude of perceived roughness for such presentations. No such bias was found. In Experiment 3, participants made single-interval, bimodal discriminations, determining whether a rough stimulus was presented to touch, to vision, to both modalities, or to neither modality. The improved performance seen for the dual-target vs. single-target presentations was best modelled as arising from a trialwise division of attention between vision and touch. Overall, these results suggest that vision and touch act as independent sources of roughness information, where the necessity to divide attention across both modalities reduces the discriminative ability in (or information available from) each of these individual modalities.

The chromosome 8p11-p12 amplicon is present in 12-15% of breast cancers, resulting in an increase in both copy number and expression of several chromatin modifiers in these tumors, including KAT6A, WHSC1L1, and ASH2L. Previous analyses in SUM52 breast cancer cells showed amplification and over-expression of KAT6A, and subsequent RNAi screening identified KAT6A as a potential driving oncogene. Also known as MYST3, KAT6A is a histone acetyltransferase (HAT) with intrinsic HAT activity towards itself and lysine residues on histone 2B, histone 3, and histone 4. Previously identified as a fusion partner with CREB binding protein (CREBBP) in acute myeloid leukemia, KAT6A is amplified in 8.7% of invasive breast cancers according to the Cancer Genome Atlas (TCGA). Knockdown of KAT6A with several shRNAs in SUM52 cells, a luminal breast cancer cell line harboring the 8p11 amplicon, resulted in reduced growth rate compared to non-silencing controls and profound loss of clonogenic capacity both in mono-layer and in soft agar. The normal cell line MCF10A, however, did not exhibit slower growth with knockdown of KAT6A, nor did other breast cancer cell lines without KAT6A amplfied. Interestingly, SUM52 cells with KAT6A knockdown formed fewer mammospheres in culture compared to non-silencing controls, suggesting a possible role for KAT6A in breast cancer stem cell activity and self-renewal. Further analysis of cell surface markers CD24 and CD44 in KAT6A knockdown cells revealed an increase in cells double positive for CD24 and CD44 expression, a characteristic of increased cell differentiation. Previous work from our laboratory identified FGFR2 as a driving oncogene in SUM52 cells. While FGFR inhibition can completely arrest the growth of these cells, it is completely reversible. Thus, exposure of SUM52 cells to FGFR inhibitors does not significantly affect the colony forming ability of the cells. By contrast, the colony forming efficiency of SUM52 KAT6A knockdown cells in the presence of the FGFR inhibitor PD170374 was significantly reduced compared to cells with KAT6A knockdown only. These data suggest that KAT6A may be a potential novel oncogene in breast cancers bearing the 8p11 amplicon and that it interacts with FGFR2 to regulate expression of transformed phenotypes. While there are other putative oncogenes in the amplicon, the identification of KAT6A as a driving oncogene suggests that chromatin-modifying enzymes are a key class of oncogenes in these cancers, and play an important role in the selection of this amplicon in luminal B breast cancers. Citation Format: Brittany Turner Ivey, Steve Guest, Stephen P. Ethier. A chromatin modifier from the 8p11 amplicon in luminal breast cancer. [abstract]. In: Proceedings of the 105th Annual Meeting of the American Association for Cancer Research; 2014 Apr 5-9; San Diego, CA. Philadelphia (PA): AACR; Cancer Res 2014;74(19 Suppl):Abstract nr 5135. doi:10.1158/1538-7445.AM2014-5135

This contribution describes an interdisciplinary approach to the problem of applying psychological knowledge about the human end-user of an application system to the design of the user interface. To this end, relevant concepts from the domain of human factors from the domain of systems design had to be related to each other. Several description methods and representational languages had to be defined for the mental model and the conceptual model of the system on the one hand, and for the user interface and application interface on the other. The different representations had to be mapped onto those applied in the other domain. The resulting set of methods and tools enables an interdisciplinary team to describe the conceptual model of an existing application system, to define a user interface for this application that is acceptable from a human factors point of view, and to construct the actual interface in order to test whether this enables the user to interact with the system in a more comfortable way.