Scientific American did a nice little video demonstrating where in the brain information is processed and remembered. And here’s one that explains perception and social cues. Unfortunately, Scientific American still uses Flash, so this might not work on all devices.
Perception
Perception, Pipsqueak Articles, Users
McGurk Effect — Synesthesia in Action
by Olga Werby •
McGurk Effect is synesthesia in action. The sounds you hear depend on the visual information you’re getting through your senses! This is an amazing little video demonstration. Imagine if all your senses were so interconnected — perseptual information tangled up mid stream…
Featured, Interface Design, Perception, Pipsqueak Articles
Creativity, Perception, and Public Art
by Olga Werby •
Art or craft? Creativity or public nuisance? Sometimes, the line between these is so fine, so complex, so fractal, that it’s simply doesn’t matter. The images below span thousands of years in dates of creation. The artists used light and shadow, perspective, and clever geometry of space to add meaning to their work. All showed an amazing amount of imagination, all provide commentary on current events or a point of view. Happy holidays to all! Enjoy! [flagallery gid=3 name=”Gallery”]
Attention, Background Knowledge, Conceptual Design, Interaction Design, Language, Perception, Pipsqueak Articles, Product Design Strategy
Thinking about the Science of Communication and Interaction
by Olga Werby •
In the Galaxy Far Far Away… What if sentient being evolved on a planet with permanent cloud cover? What if these being never saw stars? Would they still be able to discover the laws of nature? These kinds of hypothetical thinking questions — the Gedankan Experiments, as Einstein put it — are very useful in science. I’ll try to use them here for analyzing product design and communication. So what senses do we need to communicate? And what body appendages are necessary to produce this communication? Note that it helps keep track of these separately. Aroma-bet When I was little, I “designed” a language based on smell: each smell was assigned a character in an alphabet and, strung together in sequence, my smelly letters transcribed into words — the Aroma-bet. There were several problems with this: It was difficult to get an alphabet-worth of distinct odors; Arranged next to each other, the odors started to blend into each other, making “reading” difficult; I got a very bad headache; My mom didn’t like her expensive perfumes used in such a creative way… And I couldn’t remember what letter each smell stood for, requiring the creation of a smell-o-dictionary, which in turn…
Conceptual Design, Cultural Bias, Flow, Interaction Design, Interface Design, Language, Perception, Pipsqueak Articles, Product Design Strategy, Scaffolding, Working Memory
The Haptic Feel of Books versus eBooks
by Olga Werby •
We’ve traveled to Rome for our family vacation this year, and aside from a few summer reading books that I couldn’t find in an eBook format, we relied on our two Kindles and 3 iPads for our family reading needs. This is the second summer we brought primarily electronic versions of books—”The Count of Monte Cristo” is much easier to read when it fits into your hand and doesn’t weigh a ton… In the days before the Kindle and iPad, we carried an extra suitcase just for books. But there are drawbacks to buying and reading eBooks. Below are some of my thoughts and experiences—the cogitations of a voracious reader. Time & Progress As I was reading my novels, I found myself repeatedly trying to figure out where in the book I was. How far along was I? When is the next natural break (chapter, section end)? How many pages are there to the end of the chapter, end of the section, end of the book? These were not idle curiosities about my reading accomplishments, although when you do finish reading the book version of “The Count of Monte Cristo”, you do have a sense of having read something. An…
Attention Controls Errors, Perception, Perceptual Blindness, Pipsqueak Articles
Attention Control Errors & Perceptual Blindness
by Olga Werby •
Harvard Vision Lab created a few experiments that feature Attention Controls Errors and Perceptual Blindness. Below is one of their optical illusions. Directions: concentrate on the central white dot. Did the colors of the outside dots continue to shift throughout the video? If they stopped when the dots were rotating, then you’ve just experienced Silencing—the lab’s vocabulary for individual’s inability to pay attention to both motion and color shift at the same time. Here, we mostly call it Perceptual Blindness. My Personal Experience with this Illusion: The first time I watched the video, I think the colors stopped shifting…but I don’t really remember—I wasn’t paying attention! The second time, I saw the shift. When I showed the illusion to a colorblind individual, he saw the shift from the first viewing. To read about the complete experiment and to view more illusion videos, please visit the lab: http://visionlab.harvard.edu/silencing/
Contributor, Interface Design, Perception, Product Design Strategy
Re “A New Name for High-Fructose Corn Syrup”
by patrickgary •
Parker-Pope, T., (2010). “A New Name for High-Fructose Corn Syrup.” New York Times Online. Visited on October 3, 2010: http://well.blogs.nytimes.com/2010/09/14/a-new-name-for-high-fructose-corn-syrup/ As this article describes, corn syrup producers in the United States have begun to push for a re-naming of their products. While it may sound innocuous, this is in fact a major change in the way that High-Fructose Corn Syrup (HFCS) is marketed to the public. Due to a combination of structural factors such as the widespread success of processed foods, corn production subsidies, and the natural human inclination towards sweet foods, HCFS is present in an astonishing array of food products. Recently, however, there have been indications of a backlash against the prevalence of HFCS in the American diet. Some health professionals and consumer groups have even advocated for its removal from many processed foods. This recent trend in the public perception has left HFCS producers in a bind. They have an economic interest in continuing to produce HCFS at low cost and having it utilized in as many products as possible, but they are not able to change any fundamental features of their product. As a simple mixture of glucose and fructose refined from corn, there is nothing to add to or remove from HFCS to improve it in the public’s eyes. The main lobbying…