1,200 research outputs found
The disappearance effect
No full textThe distinction cause/effect is often linked to the distinction before/after [Michotte, 1946 La Perception de la Causalite ̈ (Louvain: Institut Supe ̈ rieur de Philosophie)]. We run two experi- ments referring to Michotte's launch-effect paradigm, to test the hypothesis that it is possible to perceive a relationship of causation when (I) the second member B of the succession disappears before being touched by the first member A (from 450 ms of anticipation to 366 ms of delay), and when (II), given the simultaneity of the stopping of A and the vanishing of B, B is not in contact with A (from 1 to 70 mm) and it is in different spatial positions. Experimental results show that the perception of causation persists even (i) if B disappears 170 ms before A ceases its motion, and (ii) if the distance between the two squares is about 6 mm. The position of B is not relevant. The conclusions are: (1) an event can be perceived as an effect even when it occurs before the first event, perceived as the cause, finishes; (2) since the event effect is not a motion, there is no room for the Michotte's theory (about perception of causality) of amplification of the movement
Giulia Veronica Varisco
No full textThe headword explains the biography and the contribution of the author Giulia Varisco to the children's literatur
Recensione a: Gabriella Spanò, Il fondo di musica strumentale Ricardi di Netro a Udine, a cura di Lorenzo Nassimbeni. Associazione per la ricerca delle fonti musicali nel Friuli-Venezia Giulia, Guarnerio Editore, Udine, pp. 189
No full textRecensione a: Pavle Merkù. Nomi di persone e luoghi nei registri medioevali del Capitolo di San Giusto in Trieste. Trieste, Deputazione di Storia Patria per la Venezia Giulia, 2013, pp. 543
No full textNear UV-Vis and NMR spectroscopic methods for rapid screening of antioxidant molecules in extra-virgin olive oil
No full textSeveral spectroscopic techniques have been optimized to check extra-virgin olive oil quality and authenticity, as well as to detect eventual adulterations. These methods are usually complementary and can give information about different olive oil chemical components with bioactive and antioxidant properties. In the present work, a well-characterized set of extra-virgin olive oil (cultivar Frantoio) samples from a specific area of Tuscany (Italy) were investigated by combining near UV-Vis absorption spectroscopy, 1H and 13C nuclear magnetic resonance (NMR) to identify and quantify different chemical components, such as pigments, secoiridoids and squalene, related to the nutritional and quality properties of olive oils. Moreover, the pigmentation index of olives, organoleptic and sensory properties, total phenolic compound contents and the lipidic fractions of olive oils were investigated. The results obtained are, finally, compared and discussed in order to correlate several properties of both olives and olive oils with specific features of the cultivation area
Extensive molecular, phenotypic and geographic characterization of natural populations of the wild relative Triticum urartu occurring throughout the Fertile Crescent
No full textOn the Benussi effect in a kinetic field
No full textA study is reported of observers' perception of displays in which a black square (side 57 min of arc) is transformed into a rectangle (side 6.6 deg) by the outward motion of the right vertical edge. This display is seen as a rectangle that lengthens horizontally to the right. If a vertical bar is superimposed on the path of the rectangle, it is seen as two separate shapes on either side of the bar, one motionless and the other expanding in horizontal direction. This is an example of the Benussi effect in a kinetic field [Vicario, 1997, in La Percezione degli Eventi Eds G B Vicario, E Zambianchi (Milan: Guerini) pp 266 ^ 274].We tested the conditions in which 12 observers (80 trials each) perceived a stationary shape on the left side of the vertical bar, varying the position of the bar (across 5 values) and the velocity of expansion of the rectangle (across 4 values). The results indicate that a stationary shape is perceived on the left side of the bar only when the expanding process on the right of the bar lasts more than 380 ms, regardless of the position of the bar or the velocity of expansion
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