THE RELATION OF REPERTORY GRID/GENERALIZED PROCRUSTES ANALYSIS SOLUTIONS TO THE DIMENSIONS OF PERCEPTION: APPLICATION TO MUNSELL COLOR STIMULI

The repertory grid method (RGM) was initially devised to determine how individuals construe their worlds. There have been many attempts to extend this principle to look at relationships amongst objects, as seen by groups of individuals. However, to derive the implied consensus representation of the objects, poses conceptual and mathematical problems because of the idiosyncratic nature of constructs elicited using RGM. Generalized Procrustes analysis (GPA) offers a solution since there is no assumption of common interpretation of constructs. It is an implicit but apparently untested assumption of GPA, that mathematical and perceptual structure are analogous. To test this, combined RGM/GPA was applied to color. Using the method of triads, 24 subjects independently described constructs to characterize 26 Munsell color chips differing in Hue, Value and Chroma. Subjects then rated the colors on their own construct scales. The first six dimensions of the consequent color space were interpreted as brightness, greenness, lightness, purple/blueness, redness and yellowness. This differs from expectation only in that the colors were recovered on uni-polar dimensions rather than red-green and blue-yellow continua. However, since the main perceptual attributes of color were recovered the analogy assumption of GPA is supported, as is application to repertory grids.     

Enriching Tortoises: Assessing Color Preference

Environmental enrichment is a principle that is used to enhance the quality of care for nonhuman animals in captivity. To achieve this, it is necessary to understand the animal's needs. This study focused on color preference to provide food stimuli as a source of environmental enrichment for the tortoise, Chelonoidis denticulata. During this study, the stimuli green-, blue-, yellow-, and red-colored bananas and plaster blocks were randomly offered to the tortoises. Analysis of the data showed that the tortoises had a preference for the stimuli dyed with colors red and yellow over the other presented colors. It was possible to conclude that presenting food in different colors stimulated the animals to evaluate their environment and make choices in relation to their color preference. Thus, this experiment introduced an element of choice into their lives, beyond identifying color food preferences for the tortoises. The element of choice is known to be important to animal welfare.     

White Ibis integument color during the breeding season

ABSTRACT.   Many birds undergo bare part color changes during the breeding season. Most investigators have focused on color as a signal of individual quality. An alternative, but not exclusive, function of bare part color may be signaling readiness to breed, especially in colonial, asynchronous breeders. White Ibises ( Eudocimus albus ) are colonial waterbirds that show vivid bare part colors on their bills and legs during reproduction. We quantified bill and leg colors to describe color changes and their possible relationship to reproductive status during the breeding season of White Ibises in the Florida Everglades from 1998 to 2001. We also examined the correlation between bare part colors and circulating concentrations of sex steroids to understand the factors that regulate bare part colors. During the display stage, male and female ibises developed dark pink bills and scarlet legs. As the breeding season progressed, bills and legs faded and developed a muted pink hue. The bare part colors of female ibises were correlated with testosterone concentrations, but those of male ibises were not correlated with any hormones. A discriminant function analysis based on principal component scores (representing variation in saturation and hue) and the amount of black on the bill successfully classified ibis reproductive stage 94% of the time. The use of bare part colors to determine reproductive status may be useful for studying reproduction in colonially nesting birds, where access to breeding sites can be difficult and potential for researcher disturbance is high.     

Color vision in marmosets and tamarins: behavioral evidence

Here we demonstrate differences in the relative performance of 15 callitrichids tested in a series of color visual discrimination experiments. Munsell color chips were chosen as stimuli based on their use in earlier experiments with human dichromats. We show behavioral evidence for the existence of four distinct kinds of color-vision phenotypes, each of which has slightly different color discrimination abilities. The different phenotypes may offer different advantages. The data are in accordance with the existence of a visual polymorphism in callitrichids.     

Amiloride Effects on Taste Quality: Comparison of Single and Multiple Response Category Procedures

Although there is compelling evidence that amiloride reducesthe intensity of Na⁺ and Li⁺ salts in humans, its effects onsaltiness are conflicting. Many salts elicit not only a saltytaste but also one or more side tastes (sweetness, sournessor bitterness). Some studies have shown a suppression of saltinessby amiloride; others show no effect on saltiness but a significantreduction in sourness. In the experiments demonstrating a reductionof saltiness, subjects estimated only saltiness; in those showingan amiloride effect on sourness and not saltiness, subjectsestimated all qualities on each trial. The present study examinesthe role of the psychophysical method in these conflicting results.We have investigated the effects of amiloride on taste qualityby modifying only the instructions to the subjects, keepingall other variables constant. One group of subjects (intensity-only)gave magnitude estimates of the overall intensity of a LiCIconcentration series. A second group (salty-only) was instructedto estimate the saltiness of the stimuli, and a third group(sour-only) estimated their sourness. Finally, a fourth group(profile) rated all of the taste qualities on each stimuluspresentation, using a modified taste profile method. The ratingsof all groups were made comparable by the use of 0.1 mM quinine-HCIas a modulus. When subjects used only one response category,amiloride reduced their estimates (of intensity, saltiness orsourness), but if subjects attended to all four qualities, amiloridespecifically reduced the sourness of LJCI and had no significanteffect on its saltiness. Comparison of the saltiness estimatesof the salty-only group to the sum of the salty and sour estimatesof the profile group demonstrated that subjects combined thesesensations when presented with only one response alternative.To reveal the effect of amiloride on a specific quality of asalt, the psychophysical method must allow subjects to attendto all qualities on each trial. These data and previous resultssuggest that apical Na⁺ channels on the taste receptor cellmembrane mediate the sourness but not the saltiness of Na⁺ andLi⁺ salts. Chem. Senses 22: 267–275, 1997.     

Reduction of saltiness and bitterness after a chlorhexidine rinse

Chronic rinsing with chlorhexidine, an oral-antiseptic, has been shown to decrease the saltiness of NaCl and the bitterness of quinine. The effect of acute chlorhexidine on taste has not been investigated. The purpose of the present study was to examine the effect of acute chlorhexidine rinses on taste intensity and quality of 11 stimuli representing sweet, salt, sour, bitter and savory. All stimuli were first matched for overall intensity so the effects of chlorhexidine would be directly comparable across compounds. As a control treatment, the bitter taste of chlorhexidine digluconate (0.12%) was matched in intensity to quinine HCl, which was found to cross-adapt the bitterness of chlorhexidine. Subjects participated in four experimental conditions: a pre-test, a quinine treatment, a chlorhexidine treatment, and a post-test condition, while rating total taste intensity and taste qualities in separate test sessions. Relative to the quinine treatment, chlorhexidine was found to decrease the salty taste of NaCl, KCl and NH4Cl, and not to significantly affect the tastes of sucrose, monosodium glutamate (MSG), citric acid, HCl and the taste of water. The bitter taste of urea, sucrose octa-acetate and quinine were suppressed after chlorhexidine rinses relative to water rinses, but were only marginally suppressed relative to quinine rinses. Potential mechanisms are discussed.     

Monosodium glutamate and sweet taste: discrimination between the tastes of sweet stimuli and glutamate in rats

Generalization of a conditioned taste aversion (CTA) is based on similarities in taste qualities shared by the aversive substance and another taste substance. CTA experiments with rats have found that an aversion to a variety of sweet stimuli will cross-generalize with monosodium glutamate (MSG) when amiloride, a sodium channel blocker, is added to all solutions to reduce the taste of sodium. These findings suggest that the glutamate anion elicits a sweet taste sensation in rats. CTA experiments, however, generally do not indicate whether two substances have different taste qualities. In this study, discrimination methods in which rats focused on perceptual differences were used to determine if they could distinguish between the tastes of MSG and four sweet substances. As expected, rats readily discriminated between two natural sugars (sucrose, glucose) and two artificial sweeteners (saccharin, SC45647). Rats also easily discriminated between MSG and glucose, saccharin and, to a lesser extent, SC45647 when the taste of the sodium ion of MSG was reduced by the addition of amiloride to all solutions, or the addition of amiloride to all solutions and NaCl to each sweet stimulus to match the concentration of Na+ in the MSG solutions. In contrast, reducing the cue function of the Na+ ion significantly decreased their ability to discriminate between sucrose and MSG. These results suggest that the sweet qualities of glutamate taste is not as dominate a component of glutamate taste as CTA experiments suggest and these qualities are most closely related to the taste qualities of sucrose. The findings of this study, in conjunction with other research, suggest that sweet and umami afferent signaling may converge through a taste receptor with a high affinity for glutamate and sucrose or a downstream transduction mechanism. These data also suggest that rats do not necessarily perceive the tastes of these sweet stimuli as similar and that these sweet stimuli are detected by multiple sweet receptors.     

Effects of Menstrual Cycle and Room Temperature on Color Preference

This study investigated the effects of menstrual cycle on color preference in nine normally menstruating female subjects. They were instructed to choose their preferred color out of 45 Munsell hues every 5 min at ambient temperatures (T_a) of 28°C (630-800 h), from 28°C to 23°C (800-900 h) and at 23°C (900-930 h). Warmer color hues were preferred during the luteal phase than the follicular phase at 28°C, while there did not exist any significant differences at other T_as. The findings that a preference for warmer colors occurred in the luteal phase at 28°C is discussed in terms of the load error between actual core temperature and its setpoint.     

Do tastants have a smell?

The stimuli used in taste research are usually considered to be odourless. This was tested in two experiments with aqueous solutions of two representative compounds for each of the five taste qualities including umami. In the first experiment elderly and young subjects rated the intensity and pleasantness of three concentrations of the stimuli, while wearing or not wearing a noseclip. Saliva production was also measured. Blocking olfaction only influenced salivation for umami. It reduced taste intensity ratings, but as in an earlier experiment with the same compounds in food products, this effect was stronger in the young, who also liked the stimuli better wearing the noseclip. In the second experiment, another group of young people tried to detect the odours of the tastants dissolved in demineralized, double-distilled or Evian water. A considerable number of subjects could regularly detect seven of the ten tastants by olfaction and the extent to which they did correlated significantly with the reduction in taste intensity ratings for the different tastants found in the first experiment. We suggest that most tastants can be smelled and that this smell contributes to taste intensity ratings.     

Assessment of the Hemispheric Lateralization of Grapheme-Color Synesthesia with Stroop-Type Tests

Grapheme-color synesthesia, the idiosyncratic, arbitrary association of colors to letters or numbers, develops in childhood once reading is mastered. Because language processing is strongly left-lateralized in most individuals, we hypothesized that grapheme-color synesthesia could be left-lateralized as well. We used synesthetic versions of the Stroop test with colored letters and numbers presented either in the right or the left visual field of thirty-four synesthetes. Interference by synesthetic colors was stronger for stimuli in the right hemifield (first experiment, color naming task). Synesthetes were also faster in the right hemifield when naming the synesthetic color of graphemes (second experiment). Overall, the lateralization effect was 7 ms (the 95% confidence interval was [1.5 12] ms), a delay compatible with an additional callosal transfer for stimuli presented in the left hemifield. Though weak, this effect suggests that the association of synesthetic colors to graphemes may be preferentially processed in the left hemisphere. We speculate that this left-lateralization could be a landmark of synesthetic grapheme-color associations, if not found for color associations learnt by non-synesthete adults.     

Effects of Menstrual Cycle and Room Temperature on Color Preference

This study investigated the effects of menstrual cycle on color preference in nine normally menstruating female subjects. They were instructed to choose their preferred color out of 45 Munsell hues every 5 min at ambient temperatures (T _a) of 28°C (630-800 h), from 28°C to 23°C (800-900 h) and at 23°C (900-930 h). Warmer color hues were preferred during the luteal phase than the follicular phase at 28°C, while there did not exist any significant differences at other T _as. The findings that a preference for warmer colors occurred in the luteal phase at 28°C is discussed in terms of the load error between actual core temperature and its setpoint.     

Color discrimination by the cotton-top tamarin (Saguinus oedipus oedipus) and its relation to fruit coloration

Old World monkeys and apes have been reported to differ from New World monkeys in their abilities to discriminate colors across the visible spectrum. Old World monkeys and apes (Macaca, Pan, Pongo) discriminate colors quite accurately, while some New World monkeys studied (Saimiri, Cebus) have shown lower sensitivity to and poorer discrimination of long wavelength light. This study examined the color discrimination ability of another New World primate, the cotton-top tamarin, Saguinus oedipus oedipus (family Callitrichidae). The tamarins were trained to discriminate a set of Munsell color chips, both within the same hue category and from the 2 hue categories on either side of the training hue. Results indicated that the cotton-top tamarin can make accurate discriminations across the visible spectrum. Human subjects were tested under similar conditions in order to compare their color discrimination abilities to those of the tamarins. The tamarins and human subjects had the most difficulty discriminating the same hues. The discrimination abilities of the monkeys were assessed in relation to the coloration of fruits eaten in a natural environment. A list of the species of fruits commonly eaten by various species of New World monkeys was compiled and the coloration of fruits at maturity was noted. It was found that most New World primate species eat fruits whose mature coloration ranges across most of the spectrum.     

Influence of stimuli size on color discrimination in capuchin monkeys

Large-field trichromacy is a general feature of protanope and deuteranope humans, provided that the stimuli size extends to an 8 degrees visual angle. In this study we compared the performance of five male and three female tufted capuchin monkeys (Cebus apella) in discriminating pairs of Munsell color papers. Human subjects were also studied in two-choice discrimination tests, using the same stimuli and apparatus employed for the monkeys. The results show that although the dichromatic humans showed improved discrimination with larger versions of the stimuli, the dichromatic monkeys exhibited the same performance for both stimuli sizes. Thus, Cebus apella apparently do not present large-field trichromacy-at least for the conditions in the present experiments.     

The addition of CO2 to traditional taste solutions alters taste quality

Previous studies of the effect of carbonation on taste perception have suggested that it may be negligible, manifesting primarily in increases in the perceived intensity of weak salt and sour stimuli. Assuming CO2 solutions in the mouth stimulate only trigeminal nerve endings, this result is not altogether surprising; however, there are neurophysiological data indicating that CO2 stimulates gustatory as well as trigeminal fibers. In that case, carbonation might alter the quality profile of a stimulus without producing substantial changes in overall taste intensity--much as occurs when qualitatively different taste stimuli are mixed. To address this possibility, subjects were asked to rate the total taste intensity of moderate concentrations of stimuli representing each of the basic tastes and their binary combinations, with an without added carbonation. They then subdivided total taste intensity into the proportions of sweetness, saltiness, sourness, bitterness and 'other taste qualities' they perceived. The addition of carbonation produced only small increases in ratings of total taste intensity. However, rather dramatic alterations in the quality profiles of stimuli were observed, particularly for sweet and salty tastes. The nature of the interaction is consistent with a direct effect of carbonation/CO2 on the gustatory system, although the possibility that at least some of the observed effects reflect trigeminal-gustatory interactions cannot be ruled out.      

Decline in taste and odor discrimination abilities with age, and relationship between gustation and olfaction

It is important to learn about changes in both taste and odor perceptions with increasing age, because the taste of foods we encounter in our daily life is strongly affected by their smell. This study discusses the difference in qualitative taste and odor discrimination between the elderly and the young. Tastants and odorants used in this study were presented not as single stimuli but as a taste mixture (sucrose and tartaric acid) and an odor mixture (beta-phenylethyl alcohol and gamma-undecalactone). The results showed that quality discrimination abilities of the elderly subjects for both taste and odor were significantly lower than those of the young subjects, indicating a decline in quality discrimination abilities related to age. Also, a moderate but significant correlation was observed between the taste discrimination ability and the odor discrimination ability. We measured thresholds for single-taste and odor components in mixtures and compared them between the elderly and the young to investigate the cause for these findings.     

The influence of taste stimuli and illumination on electrogastrogram measurements

An electrogastrogram (EGG) is considered to be an index to the autonomic nervous system of the digestive organs. In the present study, we attempted to clarify whether or not an EGG can be used to evaluate the influence of illumination, and what kinds of effect taste stimuli and illumination have on the autonomic nervous system. In this study, we used the ratio of the normal wave component of the EGG (EGG-NR: 2-4.5 cpm power/1-10 cpm power) and the amplitude of a normal wave (EGG-NI: integrated EGG of 2-4.5 cpm). Thirteen healthy males participated in 16 experimental conditions (4 lighting conditionsx4 taste stimuli). The four lighting conditions were set by combinations of illuminance levels of 200 and 1500 lx and color temperatures of 3000 and 7500 K. The four taste stimuli were sweet (glucose), salty (salt), sour (acetic acid), and bitter (quinine). The changes in EGG-NR and EGG-NI were compared for different taste conditions. The results showed that EGG-NI was not significantly affected by the different taste conditions. However, the main effect of taste on EGG-NR was significant: sweet and salty tastes were significantly higher than the bitter taste. EGG-NR and EGG-NI in different lighting conditions were also compared. The main effect of different color temperatures was also significant, but the illuminance level did not affect EGG-NR. EGG-NR increased significantly at the lower color temperature. On the other hand, EGG-NI significantly increased at the lower illuminance. These results suggest that parasympathetic nervous activity has a predominant effect on gastric activity in different lighting environments. Therefore, EGG measurements may be useful indicators for illumination environment studies.     

Memory psychophysics for chemosensation: perceptual and mental mixtures of odor and taste

Subjects made quantitative judgements of the overall intensityof odor-taste mixtures, which were either presented physically(perceptual estimation) or represented symbolically by pairsof colors that referred to their unmixed constituents (memory-basedestimation). In the latter condition, the mixtures were constructedsubjectively by mixing mentally the remembered representationsof the odor and taste components. Despite the great phenomenaldifference between the two conditions, the pattern of resultswas largely the same for perceived and for mental mixtures.The rule of odor-taste integration was approximately additivein both cases. The invariance of this rule is particularly impressivegiven that all of the stimuli were presented intraorally, sothat the odorants were mislocalized at the mouth. The findingsimply an important role for cognition in chemosensation.     

An Analysis of Hamster Afferent Taste Nerve Response Functions

Sensitivities to moderately intense stimuli representing four taste qualities to man were determined for 79 hamster chorda tympani fibers. Some fibers were very sensitive to sucrose, sodium chloride, or hydrochloric acid, but none were very sensitive to quinine. These sensitivities were not randomly distributed among fibers: the sucrose sensitivity was separated from and negatively correlated with the other sensitivities which were associated and positively correlated with each other. Moreover, there were a limited number of sensitivity patterns: (a) fibers responding best to sucrose responded second-best to salt, less to acid, not to quinine; (b) fibers responding best to salt either responded second-best to sucrose and not to acid or quinine; or second-best to acid, less to quinine, and not to sucrose; and (c) fibers responding best to acid responded second-best to salt, more to quinine, and less to sucrose than other fibers. Therefore, if four stimuli of different taste qualities are ordered from acceptable to unacceptable, neural response functions of most hamster chorda tympani taste fibers peak at one point. Sensitivities to nine other moderately intense stimuli which vary in quality to man were also determined for 46–49 of the fibers. Sensitivities to sweet stimuli were always associated with each other and separated from sensitivities to nonsweet stimuli. Sensitivities to nonsweet stimuli were all associated with each other; however, the strongest correlations were between sensitivities to stimuli of like quality, e.g., the three acids or the two sodium salts.