Individuals often receive judgements from others based on their clothing and their posture. While both of these factors have been found to influence judgements of competency independently, their relative importance in impression formation is yet to be investigated. We address this by examining interactive effects of posture and clothing on four competency measures: confidence, professionalism, approachability, and likeliness of a high salary. Participants rated photographs of both male and female models pictured in different postures (strong, neutral, weak) in smart clothing (a suit for males; both a trouser suit and skirt suit for females) and casual clothing. We confirm that posture manipulations affected judgements of individuals differently according to the clothing they were pictured in. The nature of these interactions varied by gender and, for women, competency judgements differed according to attire type (trouser or skirt suit). The implications of these findings in relation to impression formation are discussed.
This paper reports on a study which designed and developed a multi-fingered haptic interface in conjunction with a three-dimensional (3D) virtual model of a section of the cell membrane in order to enable students to work collaboratively to learn cell biology. Furthermore, the study investigated whether the addition of haptic feedback to the 3D virtual reality (VR) simulation affected learning of key concepts in nanoscale cell biology for students aged 12 to 13. The haptic interface was designed so that the haptic feedback could be turned on or switched off. Students (N = 64), in two secondary schools, worked in pairs, on activities designed to support learning of specific difficult concepts. Findings from observation of the activities and interviews revealed that students believed that being immersed in the 3D VR environment and being able to feel structures and movements within the model and work collaboratively assisted their learning. More specifically, the pilot/co-pilot model that we developed was successful for enabling collaborative learning and reducing the isolating effects of immersion with a 3D headset. Results of pre and post-tests of conceptual knowledge showed significant knowledge gains but addition of haptic feedback did not affect the knowledge gains significantly. The study enabled identification of important issues to consider when designing and using haptic-enabled 3D VR environments for collaborative learning.
This paper reports on a study which investigated whether the addition of haptics (virtual touch) to a three-dimensional (3D) virtual reality (VR) simulation promotes learning of key concepts in biology for students aged 12 to 13 years. We developed a virtual model of a section of the cell membrane and a haptic-enabled interface that allows students to interact with the model and to manipulate objects in the model. Students, in two schools in England, worked collaboratively on activities, in pairs, designed to support learning of key difficult concepts. These concepts included the dynamic nature of the cell membrane, passive diffusion and facilitated diffusion. Findings from observation of the activities and student interviews revealed that students were very positive about using the system and believed that being able to feel structures and movements within the model assisted their learning. Results of pre-and post-tests of conceptual knowledge showed significant knowledge gains but there were no significant differences between the haptic and non-haptic condition.
The purpose of this study was to examine the effects of a specifically immunized egg powder taken with a probiotic on blood C‐Reactive Protein (an inflammatory marker) in healthy subjects with subclinical GI complaints. In a randomized, double‐blind placebo‐controlled study, sixteen subjects were divided into two groups. One group received a probiotic plus 2 grams of a specifically immunized egg powder (treatment group) while the other group received a placebo. Blood C‐Reactive Protein (CRP) was measured prior to supplementation and immediately after a 4‐week supplementation phase. There was no change in the blood CRP for the placebo group. Blood CRP for the treatment group was reduced and approached significance (p=.07). The treatment group had a greater percent change in blood CRP compared to the placebo group (p < 0.05). Preliminary analysis suggests that a combination of a probiotic and a specifically immunized egg powder may contribute to lower blood CRP levels in healthy subjects with subclinical GI complaints.Support or Funding InformationIgY NutritionThis abstract is from the Experimental Biology 2019 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.
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