Author: J R Smythies
Publisher: Routledge
ISBN: 113630990X
Category : Medical
Languages : en
Pages : 156
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Book Description
This is Volume XIX of twenty-one in the Cognitive Psychology series. First published in 1956, this study makes a unique contribution to our knowledge of perception. The author takes a representationalist view and disposes of the theory of projected sensations. Adopting Bertrand Russell’s idea of physical and perceptual worlds, proceeds to discuss the possible geometries of their mutual relations. The value of this book is that the author has made available to students of philosophy much new knowledge of the first importance.
Author: John Raymond Smythies
Publisher:
ISBN: 9780415191326
Category : Perception
Languages : en
Pages : 140
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Book Description
Author: James Beauchamp
Publisher: Springer Science & Business Media
ISBN: 038732576X
Category : Science
Languages : en
Pages : 348
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Book Description
This book contains a complete and accurate mathematical treatment of the sounds of music with an emphasis on musical timbre. The book spans the range from tutorial introduction to advanced research and application to speculative assessment of its various techniques. All the contributors use a generalized additive sine wave model for describing musical timbre which gives a conceptual unity, but is of sufficient utility to be adapted to many different tasks.
Author: John Raymond Smythies
Publisher:
ISBN: 9781258811822
Category :
Languages : en
Pages : 154
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Book Description
Author: George J. Stack
Publisher: Walter de Gruyter
ISBN: 3111725782
Category : Language Arts & Disciplines
Languages : en
Pages : 169
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Book Description
Author: J K Parker
Publisher: Elsevier
ISBN: 1782421114
Category : Technology & Engineering
Languages : en
Pages : 448
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Book Description
Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour. Covers the analysis and characterisation of aromas and taste compounds Examines how aromas can be created and predicted Reviews how different flavours are perceived
Author: James L Flanagan
Publisher: Springer Science & Business Media
ISBN: 3662015625
Category : Science
Languages : en
Pages : 458
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Book Description
The first edition of this book has enjoyed a gratifying existence. 1s sued in 1965, it found its intended place as a research reference and as a graduate-Ievel text. Research laboratories and universities reported broad use. Published reviews-some twenty-five in number-were universally kind. Subsequently the book was translated and published in Russian (Svyaz; Moscow, 1968) and Spanish (Gredos, S.A.; Madrid, 1972). Copies of the first edition have been exhausted for several years, but demand for the material continues. At the behest of the publisher, and with the encouragement of numerous colleagues, a second edition was begun in 1970. The aim was to retain the original format, but to expand the content, especially in the areas of digital communications and com puter techniques for speech signal processing. As before, the intended audience is the graduate-Ievel engineer and physicist, but the psycho physicist, phonetician, speech scientist and linguist should find material of interest.
Author: Lean, Martin
Publisher: Routledge
ISBN: 1136307451
Category : Medical
Languages : en
Pages : 234
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Book Description
First published in 1999. This is Volume IX of twenty-one of a series on Cognitive Psychology. Written in 1953, this book offers a critical analysis of C.D. Broad’s argument in Chapter IV The Mind and Its Place in Nature concerning ‘Sense Perception and Matter’ and his Theory of Perception.
Author: Alden Orison Weber
Publisher:
ISBN:
Category : Perception
Languages : en
Pages : 620
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Book Description
Author: Robert S. Cohen
Publisher: Springer Science & Business Media
ISBN: 9401035083
Category : Science
Languages : en
Pages : 539
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Book Description
This third volume of Boston Studies in the Philosophy of Science contains papers which are based upon Colloquia from 1964 to 1966. In most cases, they have been substantially modified subsequent to presentation and discussion. Once again we publish work which goes beyond technical analysis of scientific theories and explanations in order to include philo sophical reflections upon the history of science and also upon the still problematic interactions between metaphysics and science. The philo sophical history of scientific ideas has increasingly been recognized as part of the philosophy of science, and likewise the cultural context of the genesis of such ideas. There is no school or attitude to be taken as de fining the scope or criteria of our Colloquium, and so we seek to under stand both analytic and historical aspects of science. This volume, as the previous two, constitutes a substantial part of our final report to the U. S. National Science Foundation, which has continued its support of the Boston Colloquium for the Philosophy of Science by a grant to Boston University. That report will be concluded by a subse quent volume of these Studies. It is a pleasure to record our thanks to the Foundation for its confidence and funds. We dedicate this book to the memory of Norwood Russell Hanson. During this academic year of 1966-67, this beloved and distinguished American philosopher participated in our Colloquium, and he did so before.
