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Film cognition explores the influence of cinematic elements, such as editing and film color, on viewers' perception. The Kuleshov effect, a famous example of how editing influences viewers' emotional perception, was initially proposed to support montage theory through the Kuleshov experiment. This effect, which has since been recognized as a manifestation of point-of-view (POV) editing practices, posits that the emotional interpretation of neutral facial expressions is influenced by the accompanying emotional scene in a face-scene-face sequence. However, concerns persist regarding the validity of previous studies, often employing inauthentic film materials like static images, leaving the question of its existence in authentic films unanswered. This study addresses these concerns by utilizing authentic films in two experiments. In Experiment 1, multiple film clips were captured under the guidance of a professional film director and seamlessly integrated into authentic film sequences. 59 participants viewed these face-scene-face film sequences and were tasked with rating the valence and emotional intensity of neutral faces. The findings revealed that the accompanying fearful or happy scenes significantly influence the interpretation of emotion on neutral faces, eliciting perceptions of negative or positive emotions from the neutral face. These results affirm the existence of the Kuleshov effect within authentic films. In Experiment 2, 31 participants rated the valence and arousal of neutral faces while undergoing functional magnetic resonance imaging (fMRI). The behavioral results confirm the Kuleshov effect in the MRI scanner, while the neural data identify neural correlates that support its existence at the neural level. These correlates include the cuneus, precuneus, hippocampus, parahippocampal gyrus, post cingulate gyrus, orbitofrontal cortex, fusiform gyrus, and insula. These findings also underscore the contextual framing inherent in the Kuleshov effect. Overall, the study integrates film theory and cognitive neuroscience experiments, providing robust evidence supporting the existence of the Kuleshov effect through both subjective ratings and objective neuroimaging measurements. This research also contributes to a deeper understanding of the impact of film editing on viewers' emotional perception from the contemporary POV editing practices and neurocinematic perspective, advancing the knowledge of film cognition. [ABSTRACT FROM AUTHOR]

In this paper, we study numerically the motion of a pair of double-emulsion (DE) droplets in a two-dimensionally singly constricted capillary tube. The momentum and continuity equations are solved using the finite element method, and the interface is tracked via the level set method. The influence of interfacial tension, viscosity and density ratios, droplet size, pore throat size, and geometrical shape on the droplets' local extra pressure drop and instantaneous velocities are calculated. It is found that at higher interfacial tension, DE droplets are difficult to deform and lead to coalescence at the constriction throat. At low interfacial tension, droplets do not coalesce and can be easily deformed. Higher interfacial tension gives a larger pressure drop and reduces fluid flow mobility. More viscous oil drops pass through the constriction without coalescence and create larger pressure drops. Changing the inner drop size does not result in oil drop coalescence. However, the local pressure drop elevates as the inner water drop size decreases and vice versa. Small pores reduce the droplet and fluid flow mobility. Among the geometrical shape effects, the rectangular shape is more responsible for larger local pressure drop. [ABSTRACT FROM AUTHOR]

Aim: To explore the correlations between examination tolerance and anxiety, knowledge needs and examination cooperation in sedation‐free gastroscopy examinees. Design: Cross‐sectional survey using convenience sampling. Methods: A total of 170 healthy adults who underwent sedation‐free gastroenteroscopy were asked to complete a visual analogue scale (VAS) to rate their examination tolerance, the state anxiety questionnaire (S‐AI), a newly designed knowledge needs questionnaire and a cooperation questionnaire. Results: The VAS score was 4.47 ± 1.96, the state anxiety score was 39.46 ± 9.81, the total score for knowledge needs was 44.89 ± 11.02, and the average cooperation score was 2.47 ± 0.38. The VAS score during the examination positively correlated with the pretest state anxiety score and pretest knowledge needs score and negatively correlated with the examination cooperation score. The results of multiple linear regression analysis showed that after undergoing the examination for the first time, anxiety, body position and swallowing control were the main factors influencing the examination tolerance of sedation‐free gastroscopy examinees. Patient or Public Contribution: We would like to thank the staff and patients of the participating hospital for their assistance and cooperation in performing the current study. [ABSTRACT FROM AUTHOR]

Catechins are the major flavor substances in teas, which have a variety of health effects; however, high catechin and high sensory quality are a pair of contradictions that are difficult to coordinate. To explore the processing procedure with high catechins and high sensory quality, a single-factor processing experiment was carried out over the processing production of oolong tea. Combined with orthogonal partial least square discriminant analysis (OPLS-DA), correlation analysis, and principal component analysis (PCA), the optimal production procedure for oolong tea is as follows: red light withering for 8 h, leaf rotating for 10 min with a total standing time for 8 h, drum roasting for 5 min at 290 °C, low-temperature rolling (flattening at 4 °C for 5 min, without pressure for 1 min and under pressure for 5 min), microwave drying (800 W for 7.5 min). This study demonstrates a significant increase in the retention of catechins, which contributes to the mellow and brisk tastes of oolong tea, addressing the challenge of catechin content and sensory quality. Our study provides a novel insight into the relationship between the oolong tea processing and flavor formation. [ABSTRACT FROM AUTHOR]

Learning new Chinese vocabulary beyond the HSK (Global Chinese Proficiency Examination) vocabulary syllabus will improve Chinese communication ability for international students in China. This study addresses the vocabulary learning problems including insufficient systematic understanding of vocabulary features, lack of in-depth learning methods and the lack of contextual application. This study investigates the respondents' level of comprehending the 2018-2020 New Chinese Vocabulary, and explores their learning problems, as well as proposes suitable vocabulary learning strategies for them. The samples included 30 international students from Yangzhou University, Guangxi Normal University and Bohai University in China. The results from the online questionnaire indicate that the students' comprehension of these new vocabulary has improved in the context-provided assessment. In terms of problems, 90% of the respondents were unable to infer the meaning of new vocabulary based on existing knowledge. Besides, students with better understanding generally use context strategies and coding strategies more than other students. This study puts forward suggestions on the vocabulary learning strategies to help international students learn Chinese vocabulary better. [ABSTRACT FROM AUTHOR]