Matching Items (3)
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- All Subjects: Speech and Hearing
- Resource Type: Text
Description
In this study, the Bark transform and Lobanov method were used to normalize vowel formants in speech produced by persons with dysarthria. The computer classification accuracy of these normalized data were then compared to the results of human perceptual classification accuracy of the actual vowels. These results were then analyzed to determine if these techniques correlated with the human data.
ContributorsJones, Hanna Vanessa (Author) / Liss, Julie (Thesis director) / Dorman, Michael (Committee member) / Borrie, Stephanie (Committee member) / Barrett, The Honors College (Contributor) / Department of Speech and Hearing Science (Contributor) / Department of English (Contributor) / Speech and Hearing Science (Contributor)
Created2013-05
Description
Student to Student: A Guide to Anatomy is an anatomy guide written by students, for students. Its focus is on teaching the anatomy of the heart, lungs, nose, ears and throat in a manner that isn't overpowering or stress inducing. Daniel and I have taken numerous anatomy courses, and fully comprehend what it takes to have success in these classes. We found that the anatomy books recommended for these courses are often completely overwhelming, offering way more information than what is needed. This renders them near useless for a college student who just wants to learn the essentials. Why would a student even pick it up if they can't find what they need to learn? With that in mind, our goal was to create a comprehensive, easy to understand, and easy to follow guide to the heart, lungs and ENT (ear nose throat). We know what information is vital for test day, and wanted to highlight these key concepts and ideas in our guide. Spending just 60 to 90 minutes studying our guide should help any student with their studying needs. Whether the student has medical school aspirations, or if they simply just want to pass the class, our guide is there for them. We aren't experts, but we know what strategies and methods can help even the most confused students learn. Our guide can also be used as an introductory resource to our respective majors (Daniel-Biology, Charles-Speech and Hearing) for students who are undecided on what they want to do. In the future Daniel and I would like to see more students creating similar guides, and adding onto the "Student to Student' title with their own works... After all, who better to teach students than the students who know what it takes?
ContributorsKennedy, Charles (Co-author) / McDermand, Daniel (Co-author) / Kingsbury, Jeffrey (Thesis director) / Washo-Krupps, Delon (Committee member) / Department of Speech and Hearing Science (Contributor) / School of Life Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2017-05
Description
Resistant starch is defined as a portion of starch that bypasses breakdown and absorption in the small intestine. Several studies have shown a relationship between resistant starch consumption and decreased postprandial blood glucose. RS3 in particular, is formed when a starch containing food changes its chemical structure after it is cooked and then cooled. This characteristic enables a food to lower its glycemic index after it has been cooled enough to promote retrogradation and can potentially be used as a dietary intervention to control blood glucose in diabetics and individuals with insulin resistance. Although many studies have been done on rice and potatoes, pasta has not been tested as extensively. This investigation examines the effect of RS3 in pasta on postprandial glycemic response in 13 healthy participants. After consuming 2 bagels the night prior and coming in to the lab in a fasted state, the test subjects were given a warm or cold pasta dish to consume. Blood glucose samples were taken at fasting, 30 minutes, 60 minutes, 90 minutes, and 120 minutes for both the hot and cold dish. Analysis of the results indicated that there was an average of a 4.1 mg/dl decrease in blood glucose at 30 min and a 2.4 mg/dl decrease at 60 min for the cold pasta. This was followed by a 3.9 mg/dl increase at 90 min and 3.3 mg/dl increase at 120 min. Although these results show a small difference in postprandial glucose response, statistical analysis did not deem it significant difference.
ContributorsAnanieva, Mirela (Author) / Johnston, Carol S. (Thesis director) / Washo-Krupps, Delon (Committee member) / School of International Letters and Cultures (Contributor) / College of Health Solutions (Contributor) / Barrett, The Honors College (Contributor)
Created2019-05