This is a pre-1923 historical reproduction that was curated for quality. Quality assurance was conducted on each of these books in an attempt to remove books with imperfections introduced by the digitization process. Though we have made best efforts - the books may have occasional errors that do not impede the reading experience. We believe this work is culturally important and have elected to bring the book back into print as part of our continuing commitment to the preservation of printed works worldwide.
This is a pre-1923 historical reproduction that was curated for quality. Quality assurance was conducted on each of these books in an attempt to remove books with imperfections introduced by the digitization process.
Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated. It is recognised that the process involves a wide range of stimuli, which are thought likely to interact in a complex way, but, since the chemical compounds and physical structures that activate the flavor sensors change as the food is eaten, measurements of the changes in stimuli with time are essential to an understanding of the relationship between stimuli and perception. It is clear that we need to consider the whole process - the release of flavor chemicals in the mouth, the transport processes to the receptors, the specificity and characteristics of the receptors, the transduction mechanisms and the subsequent processing of signals locally and at higher centres in the brain. This book provides a state-of-the-art review of our current understanding of the key stages of flavor perception for those working in the flavor field, whether in the academic or industrial sector. In particular, it is directed at food scientists and technologists, ingredients suppliers and sensory scientists.
The food was either presented as a reward for specific behaviour, paired with
extra attention from an adult or simply presented in a nonsocial context (left to be
generally available or offered at lunchtime). The foods given as a reward or
paired ...
This second edition is still designed for graduate students and researchers in the social, behavioral and health sciences who have modest backgrounds in mathematics and statistics. Also, priority is still given to the discussion of seminal ideas that underlie the analysis of variance. With respect to the first edition, the late Jum C. Nunnally of Vanderbilt University remarked, 'Overall, there is no better text on statistics in the behavioral sciences available, and I strongly recommend it.' A new feature is the optional availability of a microcomputer software package, MICRO-ANOVA, that will enable researchers to perform all analyses presented in the text on IBM PCs or equivalent computers. The software package is available through UPA.
Let us assume that reading comprehension will be assessed through the
administration of a cloze test similar in construction to the one discussed briefly in
connection with the two-factor repeated measurements design. The two methods
of ...
