Should psychology bake bread?

Impact of Fibers on Physical Characteristics of Fresh and Staled Bake off Bread

19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 The technological functionality of different fibers (high methylated ester pectin, resistant starch, insoluble-soluble fiber blend) was tested in partially baked breads stored either under sub-zero or low temperatures, in order to assess their possible role as breadmaking ingredients in bake off technologies (BOT). Fiber-containing for...

Shake-And-Bake Machine Translation

A novel approach to Machine Translation (MT), called Shake-and-Bake , is presented, which exploits recent advances iLL Computational Linguistics in terms of tile increased spread of lexicMist unification-based grammar theories. It is argued that it overcomes some difficulties encountered by transfer and interfingual methods. It offers a greater modularity of the monolingual components, which ca...

Shake-And-Bake Translation

The Transfer Function Bake-Off

alizing large 3D data sets from scientific or medical applications. Transfer functions are particularly important to the quality of direct volume-rendered images. A transfer function assigns optical properties, such as color and opacity, to original values of the data set being visualized. Unfortunately, finding good transfer functions proves difficult. Pat Hanrahan called it one of the top 10 ...

Theoretical Psychology 1 Toward a Theoretical Psychology: Should a Subdiscipline Be Formally Recognized?

The purpose of the article is twofold: 1) promote careful consideration of a new subdiscipline called theoretical psychology, and 2) invite psychology's evaluation of its own scholarly and intellectual status. Increased signs of disciplinary fragmentation as well as threats to mainstream psychology's philosophy of science have presented challenges that call for thoughtful disciplinary discussio...