Loftus, Johnson, and Shimamura (1975) displayed a test stimulus (a picture) followed by a masking stimulus either immediately or after a 300-ms delay. They attributed the superior performance obtained with the delayed mask to the continued availability of a visible icon. Here I suggest that Loftus et al.'s explanation is questionable on empirical and on conceptual grounds. Instead, I propose an...

A tablet can be defined as a solid unit dosage form. There are several reasons for coating of form, the most important reason is to control release profile & also bioavailability parameters APIs (Active Pharmaceutical Ingredients). Tablets containing active pharmaceutical ingredients (API) coated with thin polymer-based film various advantages. Generally, horizontal rotating pans used purpo...

In this chapter, we will deal with cluttering issues associated with the visualization of a high number of icons, representing Points of Interest, on mobile maps. Clutter is a frequently occuring problem that makes it difficult to understand the visualization and has the even more critical effect of masking data. As the user zooms out, the positions of icons increasingly converge until they par...

The Modified Bark Spectral Distortion (MBSD), used for an objective speech quality measure, was presented previously [1, 2]. The MBSD measure estimates speech distortion in loudness domain taking into account the noise masking threshold in order to include only audible distortions in the calculation of the distortion measure. Preliminary simulation results have shown improvement of the MBSD ove...

Introduction: Themajority of patients receiving concurrent chemoradiotherapy frequently complain of changes in their taste perception, and other distressing symptoms affecting their quality of life. This study was undertaken to determine the pattern of gustatory impairment and its recovery in irradiated head and neck cancer patients in India.   Materials and Methods: Thirty patients undergoing ...

Introduction: The quality of fresh produce has traditionally been based on external characteristics of size, color, and absence of surface defects. Fruit and vegetable breeders selected for color, size, disease resistance, yield and other easily quantified horticultural traits. Because flavor and texture characteristics were not a part of the selection process, improvements in these quality att...

The sensory perception of food is a dynamic process, which closely related to the release flavor substances during oral processing. It’s not only affected by material, but also subjected individual environment. To explore processing characteristics soft-boiled chicken, properties, texture, particle size, viscosity, characteristic values electronic nose and tongue different chicken samples were ...