scholarly journals Global versus local processing in haptic perception of form

1993 ◽  
Vol 31 (6) ◽  
pp. 574-576 ◽  
Author(s):  
Morton A. Heller ◽  
Sonya Clyburn
Keyword(s):  
Haptic Perception ◽  
Local Processing

Effects of causal uncertainty on global versus local processing

2007 ◽  
Author(s):  
Erik Helzer ◽  
John Edwards
Keyword(s):  
Local Processing ◽  
Causal Uncertainty

The missing link: Global-local processing relates to number-magnitude processing in women.

2020 ◽  
Author(s):  
Belinda Pletzer ◽  
Andrea Scheuringer ◽  
TiAnni Harris ◽  
Thomas Scherndl
Keyword(s):  
Local Processing ◽  
Missing Link ◽  
Magnitude Processing ◽  
Number Magnitude

scholarly journals Tactile pattern recognition by graphic display: Importance of 3-D information for haptic perception of familiar objects

1993 ◽  
Vol 53 (1) ◽  
pp. 43-48 ◽  
Author(s):  
Yutaka Shimizu ◽  
Shinya Saida ◽  
Hiroshi Shimura
Keyword(s):  
Pattern Recognition ◽  
Haptic Perception ◽  
Graphic Display ◽  
Tactile Pattern ◽  
Familiar Objects

scholarly journals Global-local processing relates to spatial and verbal processing: implications for sex differences in cognition

2017 ◽  
Vol 7 (1) ◽  
Author(s):  
Belinda Pletzer ◽  
Andrea Scheuringer ◽  
Thomas Scherndl
Keyword(s):  
Sex Differences ◽  
Local Processing ◽  
Verbal Processing

scholarly journals On the Impact of Local Processing for Motor Monitoring Systems in Industrial Environments Using Wireless Sensor Networks

2013 ◽  
Vol 9 (7) ◽  
pp. 471917 ◽  
Author(s):  
Ruan Delgado Gomes ◽  
Marcéu Oliveira Adissi ◽  
Abel Cavalcante Lima-Filho ◽  
Marco Aurélio Spohn ◽  
Francisco Antônio Belo
Keyword(s):  
Wireless Sensor Networks ◽  
Sensor Networks ◽  
Wireless Sensor ◽  
Local Processing ◽  
Monitoring Systems ◽  
Industrial Environments ◽  
The Impact

Haptic perception of shape and hollowness of deformable objects using the anthrobot-III robot hand

1999 ◽  
Vol 16 (1) ◽  
pp. 9-24 ◽  
Author(s):  
I. Erkmen ◽  
A. M. Erkmen ◽  
A. E. Tekkaya ◽  
T. Pasinlio?lu
Keyword(s):  
Haptic Perception ◽  
Deformable Objects ◽  
Robot Hand

Contact Location Display for Haptic Perception of Curvature and Object Motion

2005 ◽  
Vol 24 (9) ◽  
pp. 691-702 ◽  
Author(s):  
William R. Provancher ◽  
Mark R. Cutkosky ◽  
Katherine J. Kuchenbecker ◽  
Günter Niemeyer
Keyword(s):  
Haptic Perception ◽  
Object Motion

scholarly journals Factors Influencing Haptic Perception of Complex Shapes

2008 ◽  
Vol 1 (1) ◽  
pp. 19-26 ◽  
Author(s):  
J.M. Ehrich ◽  
M. Flanders ◽  
J.F. Soechting
Keyword(s):  
Haptic Perception ◽  
Factors Influencing ◽  
Complex Shapes

DECAFF: Experimental Study on Human Haptic Perception

2000 ◽  
Author(s):  
Scott L. Springer ◽  
Nicola J. Ferrier
Keyword(s):  
Interface Design ◽  
Haptic Perception ◽  
Human Perception ◽  
Initial Contact ◽  
Haptic Interfaces ◽  
Feed Forward ◽  
Feed Forward Control ◽  
Contact Distance ◽  
Traditional Approaches ◽  
And Control

Abstract DECAFF is a method for design and control of haptic interfaces that utilizes a DE-Coupled Actuator and Feed-Forward control. In this paper results of an experimental investigation are presented that quantify improved human haptic perception while using the DECAFF system, compared to the traditional haptic interface design and control systems. Perception improvements include the increased stability for rigid surfaces and increased ability of subjects to accurately identify initial contact with virtual surface boundaries. Traditional haptic interfaces employ an actuator directly coupled to the human operator that provides a force proportional to wall penetration distance and velocity. The DECAFF paradigm for design and control of haptic displays utilizes a de-coupled actuator and pre-contact distance sensing as a feed forward control term to improve stability and response performance. A human perception experiment has been performed that compares the touch sensation of the subjects for both the DECAFF system and traditional approaches to haptic display. In the human factors study the quality of rigid body display is evaluated in addition to the sensitivity of touch experienced by the subjects while making initial contact with virtual surfaces.

scholarly journals Content and Retention of Provitamin A Carotenoids Following Ripening and Local Processing of Four Popular Musa Cultivars from Eastern Democratic Republic of Congo

2012 ◽  
Vol 2 (2) ◽  
pp. 60 ◽  
Author(s):  
Beatrice Nakhauka Ekesa ◽  
Judith Kimiywe ◽  
Inge Van den Bergh ◽  
Guy Blomme ◽  
Claudie Dhuique-Mayer ◽  
...  
Keyword(s):  
Vitamin A ◽  
Palm Oil ◽  
Democratic Republic ◽  
Democratic Republic Of Congo ◽  
Vitamin A Deficiency ◽  
Provitamin A ◽  
Local Processing ◽  
Dietary Intakes ◽  
Republic Of Congo ◽  
Provitamin A Carotenoids

<p>Changes in the concentrations and retention levels of total and individual provitamin A carotenoids (pVACs) during ripening and local processing of the four most popular <em>Musa</em> cultivars of Eastern Democratic Republic of Congo were established through HPLC analysis. The predominant pVACs were all <em>trans</em> ?- and ?-carotene, together constituting about 90% of total pVACs content in raw and processed <em>Musa</em> fruit pulp. The proportion of ?- and ?-carotene was not significantly different in the tested East African Highland Bananas (AAA-EAHB) (‘Nshikazi’ and ‘Vulambya’); in the plantains (‘Musilongo’ and ‘Musheba’), proportion of ?-carotene was almost twice that of ?-carotene. An increase in total pVACs was observed during ripening, with highest levels at ripening stage 3 in all four cultivars. Total pVACs values were as high as 1081µg/100gfw in ‘Vulambya’ and 1819µg/100gfw in ‘Musilongo’. Boiling of the AAA-EAHB and AAB-Plantains resulted to retention of between 40-90% and &gt;95% respectively. Plantains deep-fried in fully-refined palm oil and crude red palm oil for 2 minutes did not seem to lose any pVACs, the levels of total pVACs observed after frying were 100% of what was observed when the fruit was raw. Retinol Activity Equivalents (RAE), in boiled products varied between 22.3 and 173 RAEµg/100gfw, whereas deep fried products had &gt;190 RAEµg/100g edible portion. These results show that the tested AAA-EAHBs and the plantains could meet at least 14% and 30 % of Vitamin A recommended dietary intakes respectively. The findings can therefore guide consumer consumption patterns to maximize vitamin A intake for improved health in these regions and also direct researchers in the selection of <em>Musa</em> cultivars to be incorporated within existing farming systems in the fight against vitamin A deficiency (VAD).</p>

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