AMINO ACID PROFILE ANALYSIS OF RED AND GREEN MELINJO PEELS TEA

The study aims to analyze the profile of non-essential and essential amino acids in the peels and herbal tea products made from red and green melinjo peels. The processing of melinjo seeds into chips in Pandeglang Regency in Banten Provence, produces large amounts of melinjo peels waste. The processed tea from red and green melinjo peels contains polyphenol compounds, antioxidants, protein and amino acids that are good for health. The processing stages of the melinjo peel tea by sorting the peels for red and green melinjo peels, then washed, made them into thin slices, and dried using an oven blower at 65oC of temperature for 4 hours. Both green and red melinjo peels tea were analyzed for the amino acid profile using the UPLC method. Based on the results of the analysis, it was found that the amino acid content of melinjo peels and melinjo peels tea, both green and red, consisted of 7 non-essential amino acids and 8 essential amino acids. L-glutamic acid and L-aspartic acid are the highest amino acid components which can give melinjo peels tea a characteristic aroma and taste.

Nonverbal pre-performance expressions of professional darts players distinguish between good and poor performance

The present research attempted to extend prior research that showed that thin-slices of pre-performance nonverbal behavior (NVB) of professional darts players gives valid information to observers about subsequent performance tendencies. Specifically, we investigated what kind of nonverbal cues were associated with success and informed thin-slice ratings. Participants (N = 61) were first asked to estimate the performance of a random sample of videos showing the preparatory NVB of professional darts players (N = 47) either performing well (470 clips) or poorly (470 clips). Preparatory NVB was assessed via preparation times and Active Appearance Modeling using Noldus FaceReader. Results showed that observers could distinguish between good and poor performance based on thin-slices of preparatory NVB (p = 0.001, d = 0.87). Further analyses showed that facial expressions prior to poor performance showed more arousal (p = 0.011, ƞ2p = 0.10), sadness (p = 0.040, ƞ2p = 0.04), and anxiety (p = 0.009, ƞ2p = 0.09) and preparation times were shorter (p = 0.001, ƞ2p = 0.36) prior to poor performance than good performance. Lens model analyses showed preparation times (p = 0.001, rho = 0.18), neutral (p = 0.001, rho = 0.13), sad (rho = 0.12), and facial expressions of arousal (p = 0.001, rho = 0.11) to be correlated with observers’ performance ratings. Hence, preparation times and facial cues associated with a player’s level of arousal, neutrality, and sadness seem to be valid nonverbal cues that observers utilize to infer information about subsequent perceptual-motor performance.

Predicting Trustworthiness Across Cultures: An Experiment

We contribute to the ongoing debate in the psychological literature on the role of “thin slices” of observable information in predicting others' social behavior, and its generalizability to cross-cultural interactions. We experimentally assess the degree to which subjects, drawn from culturally different populations (France and Japan), are able to predict strangers' trustworthiness based on a set of visual stimuli (mugshot pictures, neutral videos, loaded videos, all recorded in an additional French sample) under varying cultural distance to the target agent in the recording. Our main finding is that cultural distance is not detrimental for predicting trustworthiness in strangers, but that it may affect the perception of different components of communication in social interactions.

EFFECT OF FRUIT AND VEGETABLE BLANCHING AND COMPRESSION ON THE LOSS OF MULTILAYER CHIPS

Chips are a useful and popular product that is produced in most countries of the world. The main processes of traditional chips technology are slicing fruits and vegetables into thin slices, blanching and drying slices. Multilayer chips are formed from several layers of different materials (fruits, vegetables and seeds). For forming of such chips, it is important that the layers of different materials stick together well. Studies have shown that the material type and blanching time significantly affect the adhesion of material and loss of chips. Also, effect of compression of raw material layers on the chips loss was studied.

Static and Dynamic Cues to Male Attractiveness

Most studies on facial attractiveness have relied on attractiveness judged from photographs rather than video clips. Only a few studies combined images and video sequences as stimuli. In order to determine static and dynamic cues to male attractiveness, we perform behavioural and computational analyses of the Mr. World 2014 contestants. We asked 365 participants to assess the attractiveness of images or video sequences (thin slices) taken from the profile videos of the Mr. World 2014 contestants. Each participant rated the attractiveness on a 7-point scale, ranging from very unattractive to very attractive. In addition, we performed computational analyses of the landmark representations of faces in images and videos to determine which types of static and dynamic facial information predict the attractiveness ratings. The behavioural study revealed that: (1) the attractiveness assessments of images and video sequences are highly correlated, and (2) the attractiveness assessment of videos was on average 0:25 point above that of images. The computational study showed (i) that for images and video sequence, three established measures of attractiveness correlate with attractiveness, and (ii) mouth movements correlate negatively with attractiveness ratings. The conclusion of the study is that thin slices of dynamical facial expressions contribute to the attractiveness of males in two ways: (i) in a positive way and (ii) in a negative way. The positive contribution is that presenting a male face in a dynamic way leads to a slight increase in attractiveness rating. The negative contribution is that mouth movements correlate negatively with attractiveness ratings.

Identifying Racial Minorities' Nationality: Non-verbal Accent as a Cue to Cultural Group Membership

Historically, racial appearance has been a common source of information upon which we categorize others, as have verbal accents. Enculturated non-verbal accents which are detected in facial expressions of emotion, hairstyle, and everyday behaviors, have also been found to exist. We investigated the effects of non-verbal accent on categorization and stereotyping when people are exposed to thin slices of behavior. The effects of racial essentialism, which inclines people to categorize and assess others by race, were also tested. In three studies, Australian participants were shown short, muted videos of target individuals performing everyday behaviors. The targets were of a minority (Asian) racial appearance, but half had been interracially adopted as babies and grew up in the Australian mainstream. The other half were foreign nationals who grew up in Asia. In Studies 1 and 2, Australian participants rated each target as Australian or foreign. In both studies, they correctly identified the targets at above chance levels. In Study 3, participants rated the targets on Australian and Asian stereotype traits. They were not told that some targets were Australian and some were foreign, but they nonetheless rated the congruent stereotypes more strongly. Lay theory of race moderated the effect of non-verbal accent, with a weaker effect among participants who endorsed racial essentialism. These preliminary findings reveal subtle effects of non-verbal accent as a cue to cultural group membership and invite further work into the effects of non-verbal accent on person perception and categorization processes.

Capturing Behavior in Small Doses: A Review of Comparative Research in Evaluating Thin Slices for Behavioral Measurement

Thin slices are used across a wide array of research domains to observe, measure, and predict human behavior. This article reviews the thin-slice method as a measurement technique and summarizes current comparative thin-slice research regarding the reliability and validity of thin slices to represent behavior or social constructs. We outline decision factors in using thin-slice behavioral coding and detail three avenues of thin-slice comparative research: (1) assessing whether thin slices can adequately approximate the total of the recorded behavior or be interchangeable with each other (representativeness); (2) assessing how well thin slices can predict variables that are different from the behavior measured in the slice (predictive validity), and (3) assessing how interpersonal judgment accuracy can depend on the length of the slice (accuracy-length validity). The aim of the review is to provide information researchers may use when designing and evaluating thin-slice behavioral measurement.