Sensory Tools Research Articles

Preference to Eat Alone: Autistic Adults' Desire for Freedom of Choice for a Peaceful Space.

Autistic adults tend to prefer eating alone, which may result in further social isolation. This study aims to understand contexts of challenges autistic adults face when eating with other people outside home. We explored autistic subjectivities actively situated in eating environments. We conducted follow-up individual email interviews with autistic adults diagnosed with an autism spectrum disorder in adulthood (n = 10) and autistic adults without a formal diagnosis (n = 6), both of whom had participated in our prior online survey with Brazilian autistic adults. We used a thematic analysis to gain an in-depth understanding of challenging characteristics of social situations in the eating space. To eat out comfortably, many participants did not talk while eating, chose places without sensory overload, chose places with eatable foods, ate at off-peak hours, used sensory tools, and/or left places when stressed. Participants developed these coping strategies to negotiate incongruences between their autistic personal characteristics and their physical environments. However, there were incongruences between the coping strategies and social contexts with codiners. Participants often could not freely use the strategies-both in work and in casual social situations. This lack of freedom of choice often resulted in feeling uncomfortable, sick, or having meltdowns during or after social dining. Because of these experiences, many participants decided to avoid social dining. The preference to eat alone in autistic adults may reflect their desire for freedom of choice to use coping strategies to eat in a peaceful food space. Creating a peaceful eating environment may be a feasible and humanistic approach to reduce unwanted aloneness and social isolation in autistic adults. Why was this study done?: Eating together with other people is a common activity to socialize and feel a sense of belonging. But autistic adults often prefer to eat alone, though they have a desire to socialize.What was the purpose of this study?: To study challenging aspects of eating out with other people, to understand why some autistic adults prefer to eat alone.What did the researchers do?: We interviewed adults who considered themselves to be on the autism spectrum. Of the 16 interview participants, 10 were formally diagnosed with an autism condition and 6 were not. They once participated in our online survey with Brazilian autistic adults. The interviews were done by email. We asked about eating places and experiences in eating out. We looked for the common themes over all the interview responses.What were the results of the study?: When eating out alone, participants had strategies to eat comfortably. They could eat without talking, choose places without sensory overload, choose places with eatable foods, eat at off-peak hours, use tools such as earphones, or leave the place when stressed. However, they often could not freely do so in both work and casual social situations. They knew that their coping strategies would be considered inappropriate by others. For example, many participants felt pressured to talk while eating. Also, other people had different preferences for the times and places to eat from participants. It was difficult for participants to deal with the stressful environment without using their coping strategies. So, participants often felt uncomfortable, sick, or had meltdowns during or after eating out with others. For these reasons, many of them avoided eating out with others.What do these findings add to what was already known?: Autistic adults' preference to eat alone and difficulty in social situations involving eating have been understood as eating problems in autism. Our findings suggest that some dining companions reduce autistic persons' freedom to eat in comfortable social and physical environments, and that the preference expresses a desire to have such freedom.What are potential weaknesses in the study?: Because we used email interviews, the study did not include any participant without access to email, and participants were all college educated, unlike most Brazilian adults with an autism diagnosis.How will these findings help autistic adults now or in the future?: The findings will help autistic adults by letting others know ways that dining companions potentially reduce autistic persons' freedom to eat comfortably and by inspiring them not to do so. The findings also suggest that society should focus on creating a peaceful eating environment instead of focusing on finding ways to treat autistic aloneness as if aloneness in autism is caused by problems inside of the autistic individual.

Estimation Model for Bread Quality Proficiency Using Fuzzy Weighted Relevance Vector Machine Classifier.

Estimation of the quality of food products is vital in determining the properties and validity of the food concerning the baking and other manufacturing processes. This article considers the quality estimation of the wheat bread that is baked under standard conditions. The sensory data are collected in real-time, and the obtained data are analysed using the efficient data analytics to predict the quality of the product. The dataset obtained consists of 300 bread samples prepared in 15 days whose vital physical, chemical, and rheological measures are sensed. The measures of the read are obtained through sensory tools and are gathered as a dataset. The obtained data are generally raw, and hence, the required features are obtained through dimensionality reduction using the Linear Discriminant Analysis (LDA). The processed data and the attributes are given as input to the classifier to obtain final estimation results. The efficient Fuzzy Weighted Relevance Vector Machine (FWRVM) classifier model is developed for this achieving this objective. The proposed quality estimation model is implemented using the MATLAB programming environment with the required setting for the FWRVM classifier. The model is trained and tested with the input dataset with data analysis steps. Some state-of-the-art classifiers are also implemented to compare the evaluated performance of the proposed model. The estimation accuracy is obtained by comparing the number of correctly detected bread classes with the wrongly classified breads. The results indicate that the proposed FWRVM-based classifier estimates the quality of the breads with 96.67% accuracy, 96.687% precision, 96.6% recall, and 96.6% F-measure within 8.96726 seconds processing time which is better than the compared Support vector machine (SVM), RVM, and Deep Neural Networks (DNN) classifiers.

Ceramic pebbles as sensory tools: exploring the quality of muteness in tactile experience

Ceramic pebbles as sensory tools: exploring the quality of muteness in tactile experience

Ceramic pebbles as sensory tools: exploring the quality of muteness in tactile experience

Ceramic pebbles as sensory tools: exploring the quality of muteness in tactile experience

Perception of sensory attributes and marketing tools of selected milk brands

The research has shown that in the last 5,000 years the human evolution has made the greatest leap in the human history. As a result of these changes, thanks to relatively recent discovery of a specific gene, even adult Europeans can digest milk. In their nutritional guidelines based on the scientific evidence, the official health organizations and institutions recommend drinking milk and eating low-fat dairy products such as yoghurts or cheese. The human body absorbs the necessary amount of calcium in the easiest form from cow's milk. Calcium is the essential element not only for healthy bones and teeth but it is also the important factor for the transmission of nerve impulses, it supports heart activity, helps reduce high blood pressure and "bad" LDL cholesterol levels and alleviate allergic reactions. It has impact on proper blood clotting, affects sperm mobility, helps prevent arthritis or can also contribute to better sleep. Milk is a valuable food not only for calcium content but also for selenium which slows down the aging process and contributes to the protection of the immune system. Acid dairy products prevent the digestive disorders, protect against gastrointestinal infections and improve skin condition. Despite all these positive aspects the consumption of milk, as well as dairy products, has the downward trend in Slovakia. In the last decade, the consumption was at a historical minimum and below the recommended annual dose, which is 91 liters of milk per person. Therefore, the main objective of this research paper was to examine the quality of milk produced by two selected competing companies and identify the various factors affecting consumers´ decision-making process when purchasing milk and dairy products. The attention was concentrated on the sensory attributes (colour, appearance, smell, taste and quality) and marketing tools (brand, packaging, label and price). The primary data were obtained by the questionnaire survey, which was conducted in the Slovak Republic with 284 respondents. For a deeper analysis, the data were evaluated by the statistical methods. Based on the results of the blind testing it was determined that even though the quality of monitored milk is the same, the respondents prefer the sensory attributes of Rajo semi-skimmed milk. When it comes to brand, packaging, label and price Tami semi-skimmed milk also lagged behind.

Clothing Comfort- Physiological Status and Psychological Status

Clothing Comfort- Physiological Status and Psychological Status

A review of the current evidence on the sensitivity and specificity of the Ipswich touch test for the screening of loss of protective sensation in patients with diabetes mellitus.

To evaluate the sensitivity and specificity of the Ipswich touch test for the screening of loss of protective sensation in patients with diabetes mellitus based on the current literature. Three electronic databases were searched for eligible studies that investigated the sensitivity and specificity of the Ipswich touch test. Methodological quality was assessed using the QUADAS-2 tool. Five studies that reported the sensitivity and specificity of the Ipswich touch test were included. When compared to the 10g monofilament, the sensitivity ranges from 51 to 83.3% and the specificity ranges from 96.4 to 98%. When compared to the vibration perception test ≥25V, Ipswich touch test sensitivity ranges from 76 to 100% and specificity ranges from 90 to 96.6%. The Ipswich touch test has a high specificity in screening for loss of protective sensation in the feet of patients with diabetes mellitus. It is a useful test to be included in diabetic foot screenings, especially when other sensory tools are not available. However, more rigorous studies need to be conducted as there is currently only a limited pool of research evidence to substantiate it as a screening tool for loss of protective sensation in the diabetic foot.

Exploring service quality model from the perspective of sensory perception

This study employed CiteSpace to analyse service quality literature to determine its research fields, development context, and hotspots to assess the trending of literature and the development of perceived service quality research. To address the problem of lacking perceptual channel research, this study selected sensory tools to achieve perception, directly considering how customers perceive service quality, and used service quality dimensions and service interaction objects together to construct a sensory perception service quality model (SPSERVQUAL) comprising three dimensions and 45 contact units innovatively. An extensive survey of six service industries was conducted to identify measurement terms, which were optimised by using AMOS, and ten service characteristics were extracted.

Noncontact monitoring of heart rate responses to taste stimuli using a video camera

Pleasant or unpleasant feeling stimulated by taste usually expressed to describe the acceptance or rejection of food and beverages intake by a human. Since it stimulates the emotional reactions, therefore it also induces other response such as heart rate variations. Traditional sensory tools used only subjective measurement such as self-report, to estimate the feeling of tasting. This method sometimes failed to show some differences between the pleasant and unpleasant type of feelings unconsciously. Previous unconscious measurement methods used the intrusive technique by placing some sensors in contact with the body, which may affect the results of sensory analysis. This study was conducted to avoid the effects of using contact sensors and validate the contact-less method of monitoring heart rate due to emotional changes by extracting plethysmographic signal from the green component of the video images. The videos were recorded while the subject responded to pleasant, unpleasant and neutral stimuli. The findings indicated that the heart rate was significantly related to taste stimuli that also reflected the subjective feelings. The unpleasant-taste influenced heart rate to increase more compared to pleasant-taste and neutral-taste. This proposed approach can be used to remotely detect the feeling/emotion that not overtly express through facial expression, speech or gestures.

Increasing Comfort with Sensory Processing Difficulties in the Prehospital Setting: Pre-Post Study of Education and Sensory Tools in EMS Providers.

Interfacing with patients with sensory processing difficulties is challenging to healthcare providers and even more problematic for emergency medical services (EMS) personnel in the acute care setting. Sensory training may be an effective nonpharmacologic method to deal with these patient populations. The purpose of this study was to evaluate whether an educational session and placement sensory tools would improve the comfort of EMS providers in the prehospital setting. EMS providers from two agencies in the Alabama Gulf EMS System were selected for this study. Preeducation questionnaires were administered to EMS providers to assess their frequency and comfort level in taking care of patients with sensory processing difficulties. The educational session included a video presentation of various topics related to sensory processing difficulties and education on sensory tools. Posteducation questionnaires were administered to EMS providers 3 months posteducational session to assess the use of sensory tools and their comfort in patient care. Comfort level was assessed on a Likert scale of 1 to 10, with 1 being not comfortable at all and 10 being extremely comfortable. We performed descriptive statistics and the nonparametric Wilcoxon signed rank test to compare medians. A total of 177 of 225 (78.6%) EMS providers completed the preeducation questionnaire. In the preeducation period, 159 (89.8%) EMS providers transported patients with sensory processing difficulties. The preeducation median comfort level was 7.5 (range 1-10). At postsurvey, 135 of 177 (76.3%) EMS providers received educational training; 37 (27.4%) used the sensory tools within the previous 3 months. The posteducation median comfort level was 8 (range 3-10). Pre- and post median comfort levels were significantly different using the Wilcoxon signed rank test (P = 0.006). Sensory training can be an effective method for EMS providers to increase comfort levels in taking care of patients with sensory difficulties. Further research with larger sample sizes is needed to confirm/refute these findings.

Aesthetic engagement as health and wellbeing promotion

Purpose Evidence shows that participating in arts activities can increase wellbeing. The purpose of this paper is to explore connections between aesthetic engagement and the wellbeing of participants on a ten weeks Arts on Prescription programme (AoP). Design/methodology/approach Semi-structured interviews were conducted with seven participants (with mild to moderate depression, stress or anxiety). A thematic analysis was used to identify themes in the data. Findings The findings illustrate that the participants in the AoP programme showed increased levels of motivation, and it opened up new worlds for connection with sensory experiences such as: relief, joy and peace of mind. The themes identified were: engagement and pleasure, deep emotional experiences and expanding worlds. Originality/value Aesthetic engagement through an AoP programme has the potential to stimulate the senses, motivate personal involvement and connect individuals with parts of themselves that has been neglected through illness. The participants experienced new possibilities through aesthetic engagement; offering connections to sensory, cognitive and emotional tools that can boost wellbeing. In this way, facilitated programmes such as AoP can contribute positively to public health. However, further studies are necessary in order to explore and establish the complex connections between aesthetic engagement and wellbeing.

Consumers' Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions.

Consumers' preference is essential to improve processed food products quality, but small companies sometimes lacks knowledge or tools to develop consumer studies. The aim of the present study was to investigate consumers' insight to recommend the best drying methodology for pomegranate arils. With the aim of providing information that industry can correlate to the drivers of liking, descriptive sensory characteristics, and volatile compounds of the samples were determined and related with consumers' responses. A total of 19 volatiles of dehydrated pomegranate arils were determined using solid-phase microextraction and gas chromatography-mass spectrometry. Partial least square regression (PLS) results indicated that consumers overall liking was positively correlated with "pom ID", "sweet", and "fruity" attributes, and also volatile compounds of the esters family. Overall liking was negatively correlated with the "off-flavor" and "burnt" attributes, related to the furan compounds family. Penalty analysis indicated that the sample corresponding with the current commercial product needed improvement on the "pom ID", "fruity", and "sweetness" parameters. All the samples processed using the proposed new drying techniques were more liked than the commercial sample, highlighting a sample dried using pre-osmotic dehydration in Wonderful concentrate pomegranate juice. PRACTICAL APPLICATION: Consumers' preference is essential to improve processed food products quality, but small companies sometimes lack knowledge or tools to conduct consumer studies. The present study provides useful information to understand consumers' preferences of a healthy product such as pomegranate dehydrated arils. Also, the link of physico-chemical and sensory tools is clearly described, providing information about possible sensory quality indicators.

3D Printed e-Tongue.

Nowadays, one of the biggest issues addressed to electronic sensor fabrication is the build-up of efficient electrodes as an alternative way to the expensive, complex and multistage processes required by traditional techniques. Printed electronics arises as an interesting alternative to fulfill this task due to the simplicity and speed to stamp electrodes on various surfaces. Within this context, the Fused Deposition Modeling 3D printing is an emerging, cost-effective and alternative technology to fabricate complex structures that potentiates several fields with more creative ideas and new materials for a rapid prototyping of devices. We show here the fabrication of interdigitated electrodes using a standard home-made CoreXY 3D printer using transparent and graphene-based PLA filaments. Macro 3D printed electrodes were easily assembled within 6 min with outstanding reproducibility. The electrodes were also functionalized with different nanostructured thin films via dip-coating Layer-by-Layer technique to develop a 3D printed e-tongue setup. As a proof of concept, the printed e-tongue was applied to soil analysis. A control soil sample was enriched with several macro-nutrients to the plants (N, P, K, S, Mg, and Ca) and the discrimination was done by electrical impedance spectroscopy of water solution of the soil samples. The data was analyzed by Principal Component Analysis and the 3D printed sensor distinguished clearly all enriched samples despite the complexity of the soil chemical composition. The 3D printed e-tongue successfully used in soil analysis encourages further investments in developing new sensory tools for precision agriculture and other fields exploiting the simplicity and flexibility offered by the 3D printing techniques.

Analysing Smokefree: Notes on Senses, Smoke and Violence

ABSTRACTThroughout my 15-years-long exploration of tobacco smoking in Australia, I have analysed the practice and the legislation pertaining to it using sensory tools. Ten years distant from the beginning of my engagement with smoking, I can appreciate that a striking feature of the sensory analyses I have made is what they reveal of violence. Included here is (not only) the violence done to the smoker’s own body – by the biotechnology of cigarettes themselves, and by the state; the violence she does to non-smoking others with her dangerous exhalations; and a kind of violence conducted against a critical anthropology by, precisely, a veraciously interventionist form of medical anthropology. In what follows I reveal some of these violences. In this paper, I use key examples that have featured in my published work before to make the related points that (a) sensory analyses are good for thinking about and revealing powerful relations and (b) that it really matters what kind of sensory analysis we do; some kinds, I suggest, might actually work to shore up the powerful conditions under which a topic, an issue or a problem has emerged. Others might lay those conditions bare and make plain their violent operations.

A Novel Graphene-Based Electro-Optical Modulator Using Modulation Instability

We propose for the first time a THz graphene-based electro-optical modulator. The novelty comes from working the device in modulation instability (MI) regime. Multiple embedded graphene layers inside an ionic gel enclosed by a Fabry–Perot resonator provide an enhanced nonlinearity required for starting MI process. Appeared as a pump wave, MI intensely amplifies the modulated wave. Consequently, the operational broad bandwidth and high modulation depth can be obtained. By using the double-gated electrodes’ structure, the ultrafast generation rate of the charge carriers and lowly required driving voltage are attainable for a small footprint. The emerging high sensitivity of the device to the external electric field implies its applicability in non-intrusive electric field sensory tools. Finally, this graphene-based modulator introduces a feasible entity to control the chaotic wave propagation in THz optical communication.

Validity and test–retest reliability of a measure of hand sensibility and manual dexterity in people with multiple sclerosis: the ReSense test

Purpose: To evaluate the concurrent validity and reliability of the ReSense tool, a new clinical test aimed at determining sensory and functional deficits of the hand in people with multiple sclerosis (PwMS). Methods: Study participants included 90 PwMS, 58 women, characterized by significant sensory symptoms in one or both hands. Thirty healthy subjects, 19 women, served as controls. The ReSense evaluation tool measures the ability to perceive and recognize texture and spatial properties of specific elements. ReSense scores were compared with the two-point discrimination (2PD), Semmes–Weinstein monofilament (SWM), Nine-Hole Peg Test (9-HPT), Box and Block Test (BBT) and the Functional dexterity (FDT) tests. Results: The Cronbach alpha value for the ReSense test for PwMS was 0.84. The ReSense was significantly correlated with the 9-HPT; Pearson's R = −0.44 and FDT; Pearson's R = −0.35. Significant correlations were demonstrated between the ReSense score to SWM and 2PD. The strongest correlation was found with the 2PD performed on the dominant hand; Pearson's R = −0.55. Conclusions: The ReSense is a valid tool developed for testing sensing properties of the hand in PwMS. We believe that the sensitivity and specificity values of this tool will assist the clinician to formulate decisions related to rehabilitation management of his/her patient.Implication for RehabilitationThe ReSense, a valid and reliable tool was developed for testing sensing properties of elements with hand manipulation in the clinic.The ReSense test score was significantly correlated with scores of manual dexterity and traditional sensibility tests.A continuous scale such as the ReSense test may provide clinicians with more precise information relating to hand performance in PwMS than traditional sensory tools.

The construct validity and responsiveness of sensory tests in patients with carpal tunnel syndrome.

Background and Purpose :Sensory evaluation is fundamental to evaluation of patients with Carpal Tunnel Syndrome (CTS). The purpose of this study was to determine the construct validity and responsiveness for sensory threshold tests in patients with CTS.Methods :Sixty-three patients diagnosed with CTS were evaluated prior to orthotic intervention and again at follow up at 6 and 12 weeks. Sensory tests included touch threshold PSSD (Pressure Specified Sensory Device) and vibration threshold (Vibrometer). Construct validity was assessed by comparing sensory tests to hand function, and dexterity testing using Spearman rho (rs). Patients were classified as either responders or non-responders to orthotic intervention based on the change score of the Symptom Severity Scale (SSS) of 0.5. Responsiveness of the sensory tools was measured using ROC (receiver operating characteristic) curves, SRM (Standardized Response Mean), and ES (Effect Sizes).Results :The PSSD had low to moderate correlations (rs ≤ 0.32) while Vibrometer scores had moderate correlations (rs = 0.36 - 0.41) with dexterity scores. The Clinically Important Difference (CID) for the PSSD was estimated at 0.15 g/mm2 but was not discriminative. The Vibrometer demonstrated moderate responsiveness, with a SRM = 0.61 and an ES = 0.46 among responders. The PSSD had a SRM = 0.09 and an ES = 0.08 and showed low responsiveness for patients with a clinically important improvement in symptoms.Conclusion :Measurement properties suggest that the Vibrometer was preferable to the PSSD because it was more correlated to hand function, and was more responsive. Clinicians may choose use the Vibrometer opposed to the PSSD for determining important change in sensation after orthotic intervention.

Technological and sensory tools to characterize the consistency and performance of fibre-enriched biscuit doughs

Demand for health-oriented bakery products with low sugar, low fat and high fibre contents is increasing. Incorporating dietary fibre in biscuit dough tends to require some increase in its hydration level depending on fibre types and contents. This correction is usually managed empirically by skilled operators or bakers. In order to improve the understanding of the impact of dietary fibre on dough processing and properties, two complementary approaches are proposed. The first is a sensory description that helps formalize the hydration correction of biscuit dough enriched in fibre. The second focuses on the prediction of biscuit dough hydration, based on the evaluation of fibre and sugar water holding capacity (WHC) with the Farinograph. A polynomial model was used to describe the Farinograph water absorption versus the powder content. The WHC was computed from data obtained with the Farinograph, and it was used in biscuit dough in order to try to predict biscuit dough hydration. This model was compared to the actual added water, evaluated by the sensory methodology. A simple relationship was found between the actual and predicted amount of water. These two approaches are tools that help the formulation of biscuits with high dietary fibre content.

A Revolution in Human Modes of Thinking and Methods of Cognition: On the Significance of Using a “Comprehensive Integrated Laboratory” to Carry Out Economic and Social Development Research and General Social Science Studies

The idea of “overall design headquarters” and “a comprehensive integrated laboratory of economic and social development” was first proposed by Professor Qian Xuesen, the famous Chinese physicist and the honored scientist, in the 1990s. Nowadays, the meta-system of society has become more and more systemic, holistic, complex, abrupt, variable, and random. Meanwhile, sensory tools such as telescopes and microscopes and cognitive tools which are extensions of the brain such as computer technology have enjoyed rapid progress. Such circumstance calls for an innovative reform of the way of thinking and cognition tools which combine social science research and natural science research. It is now possible to establish a comprehensive integrated laboratory that adopts a systemic and integrated mode of thinking and combines the modern technologies to gain a scientific understanding of the social world just as our previous endeavors gave us a scientific understanding of the natural world. Using quantitative logical operation and simulation technologies to observe and study society is such a revolution of means and tools that it could help us better prevent and solve problems that we will face in the future development.

ZEBRAFISH SENSE WATER FLOWS TO AVOID PREDATORS

With a hungry predator on the loose looking for its next meal, you've got to keep your wits about you if you want to survive. But what sensory tools do you employ to detect and escape in time from this peckish hunter? For zebrafish larvae trying to evade their cannibalistic elders, the answer seems to lie in a special sensory system – the lateral line – that detects water motions near the body, explains William Stewart (p. 388).Whilst watching videos of adult zebrafish snacking on their young, Stewart, a PhD student in Matthew McHenry's lab at the University California, Irvine, USA, noticed that larvae were actually quite effective at dodging these attacks. He realised that the ability to escape was unlikely to rely on the visual system because this system processes information relatively slowly and – given the speed with which some predators strike – processing speed can be a matter of life or death for the victim. Stewart therefore turned his attention to another sensory system, the lateral line. This sensory system detects water movements or flows over the body and Stewart points out that while ‘the system is sensitive to artificially generated water flows, its role in predator evasion is unclear’.To investigate the role of this sensory system in the survival of onslaughts from adult zebrafish, Stewart enlisted the help of undergraduate student Gilberto Cardenas. Together, they recorded the outcome of predator–prey interactions using larvae in which the sensory system had been removed. To their surprise, larvae without the lateral line system survived a mere 5% of attacks. On the whole, larvae with a functional detection system were 14 times more likely to survive and they survived four times longer than their unfortunate relations without a lateral line system.To understand the details and precise timings of both the attacks and escape manoeuvres, Stewart turned to videoing the zebrafish larvae–adult encounters with a high-speed, high-magnification video camera. After tackling the problems associated with filming fish that seemed to love swimming rapidly out of the camera's field of view, Stewart was able to determine the exact timing of a larva's escape relative to an incoming attack. The results showed that the larvae responded as soon as the hungry adult started moving and not, as expected, when the adult opened its mouth and started suction feeding (the way in which adults capture larvae). ‘We were intrigued that the larvae initiated their response prior to predator suction’, says Stewart. He adds, ‘The water flows generated by suction are of [a] higher magnitude than the flows produced by the predator's approach’.It is likely that the movement of the hunter zebrafish, a bit like a ship, creates a bow wave that the larvae sense. Sensing this bow wave, as opposed to water movement caused by suction, allows the targeted larvae more space and time to escape. While other sensory systems, such as vision, may still be important in determining when to perform an emergency escape manoeuvre, Stewart highlights that ‘Unlike vision, flow sensing can be effective in both light and dark conditions or when the water is turbid’, in addition to being the faster of the two senses. Sensing water movement thus seems to be the best tool in a fish's arsenal to avoid being someone's lunch or dinner, whether it's night or day.