Soft Machine

2017 ◽  
pp. 267-276
Author(s):  
Elda Danese
Keyword(s):  
Soft Machine

Soft Machine Mechanics and Oral Texture Perception

2012 ◽  
pp. 319-336 ◽  
Author(s):  
Micha Peleg ◽  
Maria G. Corradini
Keyword(s):  
Texture Perception ◽  
Soft Machine

Re-Engineering the Soft Machine: The Impact of Developing Technology and Changing Practice on Diagnostic Radiographer Skill Requirements

2000 ◽  
Vol 13 (1) ◽  
pp. 27-39 ◽  
Author(s):  
R. Price ◽  
L. Miller ◽  
G. Payne
Keyword(s):  
Diagnostic Imaging ◽  
New Technology ◽  
Work Practice ◽  
Local Policy ◽  
Key Factors ◽  
Training Requirements ◽  
Changing Practice ◽  
Skill Requirements ◽  
Soft Machine ◽  
The Impact

This paper describes research to investigate the extent to which new technology and changing work practices in diagnostic imaging have changed the skill requirements of working radiographers. Interviews were conducted with radiography managers, radiologists and industry representatives. While changes in technology were viewed as having a significant impact on skill requirements, levels of resourcing and both national and local policy were seen as key factors driving changes in work practice. Respondents believed that significant changes would be required to pre- and post-registration training requirements for radiographers in the light of changing practice.

Soft Machine (jazz)

2003 ◽  
Author(s):  
Mark Gilbert
Keyword(s):  
Soft Machine

The soft machine

2012 ◽  
Vol 15 (6) ◽  
pp. 9-9
Author(s):  
Alex McClimens
Keyword(s):  
Soft Machine

The Soft Machine: Cybernetic Fiction

Poetics Today ◽  
1985 ◽  
Vol 6 (3) ◽  
pp. 565 ◽  
Author(s):  
David Porush
Keyword(s):  
Soft Machine

The soft machine

Nature ◽  
2000 ◽  
Author(s):  
Philip Ball
Keyword(s):  
Soft Machine

scholarly journals Compression Test of Soft Food Gels Using a Soft Machine with an Artificial Tongue

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 182 ◽  
Author(s):  
Kaoru Kohyama ◽  
Sayaka Ishihara ◽  
Makoto Nakauma ◽  
Takahiro Funami
Keyword(s):  
Compression Test ◽  
Soft Materials ◽  
Video Capture ◽  
Fracture Force ◽  
Human Tongue ◽  
Food Texture ◽  
Aged Society ◽  
Soft Gels ◽  
Soft Machine ◽  
Better Than

Care food is increasingly required in the advanced-aged society. Mechanical properties of such foods must be modified such that the foods are easily broken by the tongue without chewing. When foods are compressed between the tongue and the hard palate, the tongue deforms considerably, and only soft foods are broken. To simulate tongue compression of soft foods, artificial tongues with stiffness similar to that of the human tongue were created using clear soft materials. Model soft gels were prepared using gellan gums. A piece of gel on an artificial tongue was compressed using a texture analyzer. The deformation profile during the compression test was obtained using a video capture system. The soft machine equipped a soft artificial tongue sometimes fractured food gels unlike hard machine, which always fracture gels. The fracture properties measured using the soft machine were better than those obtained from a conventional test between hard plates to mimic natural oral processing in humans. The fracture force on foods measured using this soft machine may prove useful for the evaluation of food texture that can be mashed using the tongue.

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