Cross-Category Adaptation: Objects Produce Gender Adaptation in the Perception of Faces

Adaptation aftereffects have been found for low-level visual features such as colour, motion and shape perception, as well as higher-level features such as gender, race and identity in domains such as faces and biological motion. It is not yet clear if adaptation effects in humans extend beyond this set of higher order features. The aim of this study was to investigate whether objects highly associated with one gender, e.g. high heels for females or electric shavers for males can modulate gender perception of a face. In two separate experiments, we adapted subjects to a series of objects highly associated with one gender and subsequently asked participants to judge the gender of an ambiguous face. Results showed that participants are more likely to perceive an ambiguous face as male after being exposed to objects highly associated to females and vice versa. A gender adaptation aftereffect was obtained despite the adaptor and test stimuli being from different global categories (objects and faces respectively). These findings show that our perception of gender from faces is highly affected by our environment and recent experience. This suggests two possible mechanisms: (a) that perception of the gender associated with an object shares at least some brain areas with those responsible for gender perception of faces and (b) adaptation to gender, which is a high-level concept, can modulate brain areas that are involved in facial gender perception through top-down processes.

Caltech study shows that the distance at which facial photos are taken influences perception

Previous studies have examined how our social judgments of pictures of people are influenced by factors such as whether the person is smiling or frowning, but until now one factor has never been investigated: the distance between the photographer and the subject. According to a new study by researchers at the California Institute of Technology (Caltech), this turns out to make a difference—close-up photo subjects, the study found, are judged to look less trustworthy, less competent, and less attractive.

The new finding is described in this week’s issue of the open-access journal PLoS One.

A new study of the sense of smell lends support to a controversial theory of olfaction: Our noses can distinguish both the shape and the vibrational characteristics of odorant molecules.

The study, in the journal Physical Chemistry Chemical Physics, demonstrates the feasibility of the theory – first proposed decades ago – that the vibration of an odorant molecule’s chemical bonds – the wagging, stretching and rocking of the links between atoms – contributes to our ability to distinguish one smelly thing from another.

“The theory goes that when the right odorant binds to its receptor, the odorant’s molecular vibration allows electrons to transfer from one part of the receptor to another,” said University of Illinois physics and Beckman Institute professor Klaus Schulten, who conducted the analysis with postdoctoral researcher Ilia Solov’yov and graduate student Po-Yao Chang. “This electron transfer appears to fine-tune the signal the receptor receives.”

(Watch a video about the research.)

A new study published in Social Cognitive and Affective Neuroscience by researchers at the Center for BrainHealth at UT Dallas and UT Southwestern found brain-based differences in how women with and without anorexia perceive themselves. The findings shed light on how brain pathways function in ill and fully recovered individuals who have had anorexia nervosa.

Neurobiology of the Placebo Effect by Jorge Cham and Dwayne Godwin

Scientists have claimed to have solved the mystery of why coffee never tastes as good as it smells.

Apparently, the act of swallowing the drink sends a burst of aroma up the back of the nose from inside the mouth, activating a “second sense of smell” in the brain that is less receptive to the flavour, causing a completely different and less satisfying sensation.

“We have got two senses of smell. One sense is when you inhale things from the environment into you, and the other is when the air comes out of you up the nasal passage and is breathed out through the nose,” the Telegraph quoted Prof Barry Smith, of the University of London, as saying at the British Science Festival in Aberdeen.

The phenomenon is down to the fact that, although we have sensors on our tongue, 80 percent of what we think of as taste actually reaches us through smell receptors in our nose, the paper said. The receptors, which relay messages to our brain, react to odours differently depending on which direction they are moving in, it added.

In the case of coffee, the taste is also hampered by the fact that 300 of the 631 chemicals that combine to form its complex aroma are wiped out by saliva, causing the flavour to change before we swallow it, Prof Smith added.

The speed at which we drink alcohol may be influenced by the shape of the glass we drink from, according to new research from the University of Bristol, published in PLoS ONE. This could be a target to help control the problematic levels of drunkenness that are becoming increasingly common in our society.

Have you ever wondered why you can remember things from long ago as if they happened yesterday, yet sometimes can’t recall what you ate for dinner last night? According to a new study led by psychologists at the University of Toronto, it’s because how much something means to you actually influences how you see it as well as how vividly you can recall it later.

"We’ve discovered that we see things that are emotionally arousing with greater clarity than those that are more mundane," says Rebecca Todd, a postdoctoral fellow in U of T’s Department of Psychology and lead author of the study published recently in the Journal of Neuroscience. "Whether they’re positive — for example, a first kiss, the birth of a child, winning an award — or negative, such as traumatic events, breakups, or a painful and humiliating childhood moment that we all carry with us, the effect is the same."

"What’s more, we found that how vividly we perceive something in the first place predicts how vividly we will remember it later on," says Todd. "We call this ‘emotionally enhanced vividness’ and it is like the flash of a flashbub that illuminates an event as it’s captured for memory."

Today, neuroscientists believe that your eye doesn’t see color at all — your brain creates it and constructs it through neural processes. Different features including color, shape, location, and velocity are picked up by different regions of the brain and then integrated into a holistic perception of an object.