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Geographically distributed teams in a collaborative problem solving task

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As technology enhances our communication capabilities, the number of distributed teams has risen in both public and private sectors. There is no doubt that these technological advancements have addressed a need for communication and collaboration of distributed teams. However, is all technology useful for effective collaboration? Are some methods (modalities)…

As technology enhances our communication capabilities, the number of distributed teams has risen in both public and private sectors. There is no doubt that these technological advancements have addressed a need for communication and collaboration of distributed teams. However, is all technology useful for effective collaboration? Are some methods (modalities) of communication more conducive than others to effective performance and collaboration of distributed teams? Although previous literature identifies some differences in modalities, there is little research on geographically distributed mobile teams (DMTs) performing a collaborative task. To investigate communication and performance in this context, I developed the GeoCog system. This system is a mobile communications and collaboration platform enabling small, distributed teams of three to participate in a variant of the military-inspired game, "Capture the Flag". Within the task, teams were given one hour to complete as many "captures" as possible while utilizing resources to the advantage of the team. In this experiment, I manipulated the modality of communication across three conditions with text-based messaging only, vocal communication only, and a combination of the two conditions. It was hypothesized that bi-modal communication would yield superior performance compared to either single modality conditions. Results indicated that performance was not affected by modality. Further results, including communication analysis, are discussed within this paper.
ContributorsChampion, Michael (Author) / Cooke, Nancy J. (Thesis advisor) / Shope, Steven (Committee member) / Wu, Bing (Committee member) / Arizona State University (Publisher)
Created2012
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Individual differences in the efficacy of sodium chloride and sucrose as bitterness suppressors of brassicaceae vegetables

Description
The unpleasant bitter taste found in many nutritious vegetables may deter their consumption. While bitterness suppression by prototypical tastants is well-studied in the chemical and pharmacological fields, mechanisms to reduce the bitterness of foods such as vegetables remain to be elucidated. Here tastants representing the taste primaries of…

The unpleasant bitter taste found in many nutritious vegetables may deter their consumption. While bitterness suppression by prototypical tastants is well-studied in the chemical and pharmacological fields, mechanisms to reduce the bitterness of foods such as vegetables remain to be elucidated. Here tastants representing the taste primaries of salty and sweet were investigated as potential bitterness suppressors of three types of Brassicaceae vegetables. The secondary aim of these studies was to determine whether the bitter masking agents were differentially effective for bitter-sensitive and bitter-insensitive individuals. In all experiments, participants rated vegetables plain and with the addition of tastants. In Experiments 1-3, sucrose and NNS suppressed the bitterness of broccoli, Brussels sprouts, and cauliflower, whereas NaCl did not. Varying concentrations of NaCl and sucrose were introduced in Experiment 4 to assess the dose-dependency of the effects. While sucrose was a robust bitterness suppressor, NaCl suppressed bitterness only for participants who perceived the plain Brussels sprouts as highly bitter. Experiment 5, through the implementation of a rigorous control condition, determined that some but not all of this effect can be accounted for by regression to the mean. Individual variability in taste perception as determined by sampling of aqueous bitter, salty, and sweet solutions did not influence the degree of suppression by NaCl or sucrose. Consumption of vegetables is deterred by their bitter taste. Utilizing tastants to mask bitterness, a technique that preserves endogenous nutrients, can circumvent this issue. Sucrose is a robust bitter suppressor whereas the efficacy of NaCl is dependent upon bitterness perception of the plain vegetables.
ContributorsWilkie, Lynn Melissa (Author) / Capaldi Phillips, Elizabeth D (Thesis advisor) / Cohen, Adam (Committee member) / Johnston, Carol (Committee member) / Sanabria, Federico (Committee member) / Arizona State University (Publisher)
Created2014
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Individual differences in taste perception and bitterness masking

Description
The unpleasant bitter taste found in many nutritious vegetables may deter people from consuming a healthy diet. We investigated individual differences in taste perception and whether these differences influence the effectiveness of bitterness masking. To test whether phenylthiocarbamide (PTC) `supertasters' also taste salt and sugar with greater intensity, as suggested…

The unpleasant bitter taste found in many nutritious vegetables may deter people from consuming a healthy diet. We investigated individual differences in taste perception and whether these differences influence the effectiveness of bitterness masking. To test whether phenylthiocarbamide (PTC) `supertasters' also taste salt and sugar with greater intensity, as suggested by Bartoshuk and colleagues (2004), we infused strips of paper with salt water or sugar water. The bitterness rating of the PTC strip had a significant positive linear relationship with ratings of both the intensity of sweet and salt, but the effect sizes were very low, suggesting that the PTC strip does not give a complete picture of tasting ability. Next we investigated whether various seasonings could mask the bitter taste of vegetables and whether this varied with tasting ability. We found that sugar decreased bitterness and lemon decreased liking for vegetables of varying degrees of bitterness. The results did not differ by ability to taste any of the flavors. Therefore, even though there are remarkable individual differences in taste perception, sugar can be used to improve the initial palatability of vegetables and increase their acceptance and consumption.
ContributorsWilkie, Lynn Melissa (Author) / Phillips, Elizabeth D. (Thesis advisor) / Cohen, Adam (Committee member) / Johnston, Carol (Committee member) / Arizona State University (Publisher)
Created2012