Matt Hutson

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We investigated the processing of odorant mixtures containing two to seven components by the spiny lobster Panulirus argus. The chemicals tested were food-related compounds that are attractive to spiny lobsters, and include adenosine-5'-monophosphate, betaine, L-cysteine, L-glutamate, DL-succinate, taurine, and ammonium. Components were tested at(More)
The present study used a conditioning assay to investigate if the type of learning task that spiny lobsters (Panulirus argus) were required to perform influenced the way that they perceived odorant mixtures. Mixtures were composed of 2 food-related compounds (adenosine-5'-monophosphate, betaine, or L-glutamate) at concentrations that produced the same(More)
In order to better understand the interaction between various depth cues, we analyzed two 3D depth cues that are found in both natural spaces and virtual reality environments – shape from shading and motion parallax. We wanted to see how well subjects used these cues as sole information for depth and how they weighted or integrated the two cues. In(More)
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