Opening Remarks at First Session on Light Metals

From the first days, of the first session, of the first Congress of the United States, the Senate was consumed by an issue that would do immense and lasting political harm to the sitting vice president, John Adams. The issue was a seemingly unimportant one: titles. Adams had strong opinions on what constituted a proper title for important officers of government and, either because he was unconcerned or unaware of the damage it would cause, placed himself in the middle of the brewing dispute. Adams hoped the president would be referred to as, “His highness, the President of the United States of America, and Protector of the Rights of the Same.” The suggestion enraged many, amused some, and was supported by few. He lost the fight over titles and made fast enemies with several of the Senators he was constitutionally obligated to preside over. Adams was savaged in the press, derided in the Senate and denounced by one of his oldest and closest friends. Not simply an isolated incident of political tone-deafness, this event set the stage for the campaign against Adams as a monarchist and provided further proof of his being woefully out of touch.

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The Effect of Odor and Color on Chemical Cooling

10.31234/osf.io/7em3t ◽

2019 ◽

Author(s):

Robert Pellegrino ◽

Curtis Luckett

Keyword(s):

Primary Component ◽

Magnitude Scale ◽

Trigeminal System ◽

Abstract Concepts ◽

Specific Chemical ◽

Chemical Binding ◽

Cooling Intensity ◽

Crossmodal Associations ◽

First Session

Chemesthesis, along with taste and olfaction, is a primary component of flavor that engages the trigeminal system through specific chemical binding. For instance, many gums or confectionaries incorporate chemical cooling agents, such as Wilkinson Sword (WS) compounds, to create the sensation of coldness. The current study was designed to evaluate crossmodal associations of color and aroma with the chemesthetic perception of cooling. A “minty” and non-odorized set of confectionary stimuli, colored green, blue or white, with moderate cooling properties (with WS-3) were used in this study. In the first session, participants were randomly presented a stimuli and asked to rate several attributes including its cooling intensity on a generalized Labeled Magnitude Scale (gLMS). In the second session, the same participants were asked to relate cooling levels to different colors and which color relates to the “minty” odor. Additionally, open-ended reasons were given for association choices. Appearance and odor influenced the intensity of cooling sensation. In particular, the odorized and blue samples were rated as cooler than the non-odorized and other colored samples, respectively. The follow-up session confirms blue as a color associated with cooling properties, especially cool objects/abstract concepts. Meanwhile, odor’s enhancement on cooling sensation may be more perceptual in nature through affective matching from enhanced flavor.

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