The Differential Threshold for the Subjective Judgement of the Elastic and Plastic Properties of Soft Bodies

Coppen, F. M. V.

doi:10.1111/j.2044-8295.1942.tb01022.x

Cited by 9 publications

(8 citation statements)

References 1 publication

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“…This is substantially better than reported in [4], which is surprising since they used very similar materials. It is more comparable to the results reported in [2] and [3]. But, more importantly, the thresholds for the three stimulus configurations have the same linear dependence on the reference hardness.…”

Section: General Discussion and Conclusionsupporting

confidence: 80%

“…The value of 0.15 for the Weber fraction found in this experiment is similar to what was found by Scott-Blair and Coppen [2], [3] ð$0:13Þ, but considerably smaller than the value of $0:3 reported by Freyberger and Färber [4]. The compliance ranges in that and the present experiment are quite similar, so that cannot be an explanation for the discrepancy.…”

Section: Discussionsupporting

confidence: 68%

“…This type of perception is uniquely suited for judging, e.g., the ripeness of fruits, the air pressure in bicycle tires, or the quality of a mattress. It is, therefore, not surprising that there has been quite some attention to the subject of haptic perception of compliance, softness, or hardness, e.g., [1], [2], [3], [4], [5], [6], [7], [8].…”

Section: Introductionmentioning

confidence: 99%

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Cues for Haptic Perception of Compliance

Tiest

Kappers

2009

IEEE Trans. Haptics

196

115

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Abstract-For the perception of the hardness of compliant materials, several cues are available. In this paper, the relative roles of force/displacement and surface deformation cues are investigated. We have measured discrimination thresholds with silicone rubber stimuli of differing thickness and compliance. Also, the influence of the finger span is assessed. When compliance is expressed as the Young's modulus, the thresholds in the different conditions follow Weber's law with a Weber fraction of 15 percent. When the surface deformation cue was removed, thresholds more than trebled. Under the assumption of optimal cue combination, this suggests that a large fraction of the information comes from the surface deformation cue. Using a matching experiment, we found that differences in object thickness are correctly taken into account. When cues appear to contradict each other, the conflict is resolved by means of a compromise.

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Section: General Discussion and Conclusionsupporting

confidence: 80%

Section: Discussionsupporting

confidence: 68%

Section: Introductionmentioning

confidence: 99%

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Cues for Haptic Perception of Compliance

Tiest

Kappers

2009

IEEE Trans. Haptics

196

115

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“…The discrimination of compressibility, compliance or hardness has been investigated in a number of ways [2,3,4,5,6,7], that are not all easily compared. One measure that can be used for comparing these studies is the Weber fraction, defined as the ratio between the discrimination threshold and the stimulus intensity.…”

Section: Introductionmentioning

confidence: 99%

Kinaesthetic and Cutaneous Contributions to the Perception of Compressibility

Tiest

Kappers

2008

Lecture Notes in Computer Science

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Abstract. Compressibility or hardness of objects is an important aspect in haptic perception. Both cutaneous and kinaesthetic information are used for the perception of compressibility. In this paper, the relative role of these contributions is investigated. This is done with psychophysical experiments using a purpose-made silicon rubber stimulus set. The fabrication and characterisation of the stimuli are described, as well as discrimination experiments with and without surface deformation of the stimuli. With the cutaneous cues of surface deformation present, the Weber fraction for hardness discrimination was 0.12. When surface deformation was removed and only kinaesthetic cues were available, the Weber fraction doubled, suggesting that the cutaneous sense contributes almost three quarters to hardness perception, and the kinaesthetic just over one quarter, if the information is integrated in a statistically optimal fashion.

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“…The simplest way of doing this is to use the rank orders obtained from the mean positions instead of the mean positions themselves. In this way we calculated the average deviation for each separate category and found for e, 1-29, for n, 1-69-and for r, [2][3][4][5][6][7].…”

Section: (B) Firmnessmentioning

confidence: 99%

296. The effect of varying pitching point and rate of scald on the physical properties and general quality of cheese made from milk of varying acidity and from pasteurized milk

Blair

Coppen

Dearden

1942

Journal of Dairy Research

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1. Following the experiences gained from an earlier experiment, cheese were made at varying controlled pitching points and rates of scald, the experiment being done both with sweet milk and comparatively acid milk.2. One of the two cheese made from each vat was submitted to physical tests at regular intervals during the ripening process and the other cheese, when ripe, were judged by a panel of experts who also, together with non-experts and routine analysts, gave judgements of firmness and ‘spring’.3. Tables were drawn up in which the rank orders of the cheese for each objective physical test and subjective judgement are compared with one another.4. With the possible exception of vapour pressure and ‘spring’, the effect of pitching consistency was much more marked than that of the differences in rate of scald although the latter were considerable. Many physical properties were well correlated with pitching consistency.5. The cheese makers are shown to have a greater self-consistency as individuals in picking out replicates and as a group in their decisions as to the rank order, by comparison with the other categories.

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The Differential Threshold for the Subjective Judgement of the Elastic and Plastic Properties of Soft Bodies

Cited by 9 publications

References 1 publication

Cues for Haptic Perception of Compliance

Cues for Haptic Perception of Compliance

Kinaesthetic and Cutaneous Contributions to the Perception of Compressibility

296. The effect of varying pitching point and rate of scald on the physical properties and general quality of cheese made from milk of varying acidity and from pasteurized milk

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