The purpose of this study was to examine agreement of husbands and of wives as groups and to explore differences in responses within individual couples in the house purchasing decision participation relative to items comprising investment value of housing. The sample consisted of 144 married couples between the ages of 30 and 60 who had purchased their house jointly and resided in the Tucson SMSA. Non-parametric tests were used to analyze the data. The Kendall's Coefficient of Concordance measured agreement of husbands and wives as groups. The McNemar Test was used to examine significant differences in responses within individual couples. Results of this study found that for items tested in this study that husbands and wives do agree when making house purchasing decisions. Wives tended to respond with a higher perceived participation score both for self and spousal responses than did their respective husband. Twelve significant differences were found.

When primates make decisions about sensory signals, their choices are biased by the costs and benefits associated with different possible outcomes. However, much remains unknown about the neuronal mechanisms by which reward information is integrated into the perceptual decision-making process. I used electrophysiological, psychophysical and imaging techniques to explore the effect of reward on sensory representations, whilst humans and monkeys made perceptual judgements about structure-from-motion (SFM) stimuli. Electrical microstimulation of visual area V5/MT in the macaque monkey was used to bias per- ceptual judgements, under different available reward sizes for correct choices. The behavioural effect of microstimulation interacted with available reward, and, in the context of a drift diffu- sion model of decision-making, the results demonstrated that reward must influence sensory processing before visual signals and micro stimulation signals are accumulated in sensorimotor areas. In a parallel human psychophysics experiment, viewers made decisions about SFM stim- uti whilst their choices were biased towards one outcome or the other by unequal pay-offs. A full drift -diffusion model was fitted to human choice and reaction time data. There was a signif- icant effect of reward on model drift rate, a parameter known to be dependent upon evidence represented in sensory brain regions. A second set of experiments used magneto encephalography (MEG) to explore activity in visual , areas in human cortex and the effects of reward. Brain responses to retinotopic visual stimuli were localized with three different MEG source analysis methods, and localization accuracy was evaluated by comparison with fMRI maps obtained in the same individuals. The results demon- strated that the beamformer and minimum norm estimate (MNE) methods were most suitable for investigating early visual activity with MEG. Human brain activity was then recorded with MEG whilst viewers made perceptual judgements about SFM stimuli, under unequal pay-offs. The results revealed an effect of reward size on early MEG responses in the region of the occipi- tal cortex and visual precuneus. Taken together, the experiments presented in this thesis provide consistent evidence that in- formation about reward can influence the processing of sensory information during perceptual decisions.

Thesis submitted in fulfilment of the requirements for the degree of Doctor of Philosophy (PhD) at the Wits business school University of the Witwatersrand June 2016 / Despite the increased work on emotions in organizations, there is a lack of research on the impact of feeling bored in managerial decision-making contexts. Feeling bored was defined, and an expansion to the Hybrid Process Decision-Making Model was proposed. Using this revised definition of feeling bored and the Expanded Decision-Making Process Model, an empirical study with retail middle managers was conducted to examine the relationships between feeling bored and decision-making competence and the role of personality. Results found that feeling bored has a significant negative association with middle managers’ confidence levels, risk perception and decision rules. Results confirmed that personality plays a moderating role in the relationship between feeling bored and decision-making competence. Most notably, the personality trait learning neutralizes the negative effects of feeling bored on decision-making competence, whereas the personality trait sociability has a varied effect depending on which end of the valence/arousal continuum feeling bored is experienced. Limitations to the study, and practical implications for retail organizations, middle managers and for future research, are outlined / MB2016

Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2018. / Port is a wine style that comes from Portugal. It is a sweet fortified dessert wine that is made in red and white styles. The taste is a balanced and complex combination of berry fruit, acidity, sweetness, alcohol and tannins. The taste should be sweet, smooth, complex, with some spiciness and a dry finish, but not astringent (Anon., 2009). There are a variety of port types in terms of flavour intensity, aroma and sweetness levels. Young immature ports can be fruity, simple, coarse, spicy and astringent. The sweetness results from the natural grape sugar in the wine, while wine spirits is added to fortify and ensure microbiological stability during aging (Anon., 2009). In this study the work was done on the ruby port style wine, ruby port wine is well known for its characteristic of being bright red in colour and therefore also very difficult to preserve in terms of colour stability in general. Colour is one of the principle parameters of the quality of not only port wine but also red wine in general, since it is the first characteristic to be perceived by the consumer in the glass. The colour of port wine also gives an indication of possible defects, the body, age and the evolution of the wine during storage. Colour, therefore, has an important influence on the overall acceptability of the product to the consumer. During aging, the wine colour changes, mainly due to progressive structural changes of anthocyanins. These changes are often perceived as undesirable by port consumers. As a result, the Cape Port Producers Association (CAPPA) requested this type of research to be done on port wine to improve the port wine making process in order to also give port wine a more stable colour. Therefore the objective of this study was to manipulate some of the parameters in port wine making, such as type of spirit used to fortify, storage temperature and also storage time in order to improve optimum stability of port wine colour. From the first part of the study it was evident that the type of fortifying spirits, storage time and temperature had a significant effect on the colour of the port wine samples. The 96.5% (v.v-1) fortifying spirits, shorter storage time and storage temperature below 25oC resulted in a more stable ruby port colour as well as the lowest change over time. As the study progressed the design variables differed in terms of two types of cultivars used the spirits used to fortify the port wine samples with, addition of a pectolytic enzyme to some of the port wine samples, as well as storage time of 12 months and only two storage temperatures. It could be concluded that at the end of this part of the study, that port wine colour stability was affected by the interaction of the design variables in each treatment and less so by individual design variables in the study. It could also be concluded in this study that higher levels of acetaldehyde present in the spirits used to fortify port wine, did have a significant impact on ruby port wine and colour stability. The application of pectolytic enzyme preparation does not necessarily have a significant effect on its own but depends on the type of cultivar used. Storage time and temperature should also be kept to a minimum to ensure the desirable bright red colour of a ruby port wine.

by Fok Oi-Ling Catherine, Cheung Tung-Lan Tony. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1987. / Bibliography: leaves 99-100.

從雙加工的角度來看，個人在社會困境中的決策是自動加工和控制加工相互作用的結果。基於對不同方向的研究結論的回顧，我們提出兩個不同的親社會行為模型，自我控制者模型和社會直覺者模型。這兩個模型在對人性有不同的假設，且對自動加工和控制加工在親社會行為中所扮演的角色有不同的分配。具體來說，自我控制者模型假定個人的親社會性是表面的，人們的親社會行為主要來自控制加工--監測並調整以使人們的行為更符合社會規範。社會直覺者模型假定個人的親社會性是天生的，人們的親社會行為主要來自自動加工--社會交換啟發式把人們的行為錨定在教高的親社會水平上。我們在三個實驗中比較並探討了兩個模型在描述人們在資源困境中的親社會行為的適用性，以及自動加工和控制加工在決策過程中所扮演的角色。我們使用了通常用於分離兩種加工模式的範式，包括操控個人的自我調節的資源（實驗1），認知資源（實驗2），加工目標（實驗3）。三個實驗的結果一致地支持自我控制者型，即人類的親社會行為是控制加工的結果。在考慮到社會偏好的個體差異之後，我們發現，親自我個體的行為非常符合自我控制者模型。研究3和探索性分析結果也支持作為理性思考者的親自我個體，他們的親社會行為在很大程度上依賴於控制加工--通過計算和透徹思考來控制自私本能。親社會個體的合作行為沒有符合自我控制者模型的預測。探索性分析表明， 作為直覺思考者的親社會個體， 他們的親社會行為取決於利用啓發式和直覺的自動加工。我們認為，儘管三項研究的證據都支持自我控制者模型，它只反映到故事的一部分。我們需要考慮到社會偏好的個體差異並檢驗社會交換啓發式對親社會個體的合作行為的中介作用以深入對人類親社會性的了解。 / From a dual-processing perspective, individuals’ decision-making in social dilemmas is the result of interplay between automatic processing and controlled processing. Based on review on different lines of research, a self-controller model and an social intuitionist model of decision-making in social dilemmas are proposed with opposing assumptions about nature of human prosociality as well as roles assigned to the automatic processing and controlled processing. Specifically, the self-controller model assumes individuals’ prosociality is skin-deep, and major contribution of one’s prosociality comes from controlled processing, through monitoring and regulating one’s behavior to confirm to social norms; while the social intuitionist model assumes individuals’ prosociality is innate, and major contribution of one’s prosociality comes from the automatic processing through utilizing social exchange heuristics and intuitions that anchor individuals’ behavior on a cooperative end. In three studies, we compared applicability of the two models in depicting prosocial behavior in a resource dilemma with different paradigms that are typically used to dissociate two modes of processing. These include manipulations on individuals’ self-regulatory resources (Experiment 1), cognitive resources (Experiment 2), and processing goals (Experiment 3). Results from three experiments consistently advocated the self-controller model indicating that human’s prosociality is the result of controlled processing. Taking individual differences concerning social preferences into the analyses, we found that proselfs’ behavior was best described by the self-controller model. Results from study 3 and exploratory analysis also support that prosociality of proselfs depend heavily on controlled processing, in which people control their selfish instinct with calculation and deliberation. Prosocials’ cooperative behavior did not follow prediction of the self-controller model. Instead, result from exploratory analyses suggests that prosociality of prosocials, as intuitive thinkers, depend more on automatic processing, in which people express their prosociality through utilizing heuristics and intuitions. We conclude that, although evidence from three studies favors the self-controller model, it only reflects part of the story. We need to take individual difference in social preferences in to consideration in order to deepen our understanding of the human prosociality and more effort should be done in testing mediating role of the social exchange heuristics for prosocials’ cooperativeness. / Detailed summary in vernacular field only. / Lu, Su. / Thesis (Ph.D.)--Chinese University of Hong Kong, 2012. / Includes bibliographical references (leaves 43-52). / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Abstract also in Chinese. / Chapter CHAPTER ONE: --- INTRODUCTION --- p.1 / Dual-processing of Prosocial Decision-making --- p.3 / A Self-controller Model --- p.4 / A Social Intuitionist Model --- p.6 / Comparison of Two Models --- p.7 / Potential Moderator: Individual Differences in Social Preferences --- p.10 / Differences in Automatic Processing? --- p.11 / Differences in Controlled Processing? --- p.12 / Dissociation of the Two Modes of Processing --- p.13 / Cognitive Load --- p.14 / Ego-depletion --- p.14 / Instruction Induction of the Two Modes of Processing --- p.15 / Chapter CHAPTER TWO: --- OVERVIEW OF CURRENT RESAERCH --- p.16 / Chapter CHAPTER THREE: --- EXPERIMENT ONE --- p.17 / Method --- p.17 / Results --- p.20 / Discussion --- p.22 / Chapter CHAPTER FOUR: --- EXPERIMENT TWO --- p.23 / Method --- p.23 / Results --- p.25 / Discussion --- p.27 / Chapter CHAPTER FOUR: --- EXPERIMENT THREE --- p.27 / Method --- p.28 / Results --- p.29 / Discussion --- p.31 / Chapter CHAPTER FIVE: --- EXPLORATORY ANALYSES --- p.32 / Differences in Self-control Capacity/motivation? --- p.32 / Differences in Reliance on Intuitive Thinking? --- p.33 / Chapter CHAPTER SIX: --- GENERAL DISCUSSION --- p.35 / Proselfs as Self-controllers vs. Prosocials as Social Intuitionists --- p.36 / Measuring Social Preferences as the Result of Controlled Processing --- p.37 / Limitations and Future Directions --- p.38 / Implicit vs. Explicit Measure of Social Preferences --- p.40 / Further Issues about Social Exchange Heuristics --- p.41 / REFERENCES --- p.43

Thesis (M.S.)--Massachusetts Institute of Technology, Alfred P. Sloan School of Management, 1982. / MICROFICHE COPY AVAILABLE IN ARCHIVES AND DEWEY / Bibliography: leaves 122-126. / by Martin John Guyote. / M.S.

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