Discriminating between alcoholic and nonalcoholic blacks and whites on the MMPI

The purpose of the present study was to investigate the influence of race (black, white) on the MMPI performance of alcoholic and nonalcoholic inpatients. Subjects were 73 (27 black, 46 white) male alcoholic inpatients and 73 (27 black, 46 white) male nonalcoholic psychiatric inpatients. While black and white alcoholics failed to differ on the MMPI, white alcoholics presented as less disturbed and black alcoholics as less defensive and distressed, compared to their respective nonalcoholic counterparts. Furthermore, only white alcoholics were accurately identified by the MMPI 2-4/4-2 high-point pair combination and only white alcoholics achieved more high-point pairs containing Scale 4 relative to nonalcoholic controls.     

Why 2 + 2 = 5 looks so wrong: On the odd-even rule in sum verification

The odd-even status of a sum depends on the odd-even status of its addends. A sum must be odd if an odd number of its addends are odd; else it must be even. A proposed sum that violates the required odd-even status of the sum—that is, deviates from the correct sum, whether odd or even, by an odd value (e.g., splits of ±1, ±3, ±5)—can be rejected immediately as false. Subjects in the present study did indeed use the odd-even rule in sum verification, because they were as fast and accurate in rejecting a split of ±1 as one of ±2, and a split of ±3 as one of ±4, even though a larger split generally is easier to reject (symbolic distance effect), and splits of ±3 and ±4 were rejected faster and more accurately than those of ±1 and ±2. Performance on separate odd-even tasks indicated that the odd-even properties of numbers and sums are readily available for use by adults, and that persons who do well on such tasks are especially likely to use the odd-even rule in sum verification.     

Cation and anion contributions to gustatory quality of simple salts

Curves of mean percentages of the four gustatory quality responses as a function of concentration of solutions of LiCl, KCl, lithium sulfate, and potassium sulfate were evaluated as to the relative contributions of the cation and anion to the quality. It was concluded that chloride ion, and sulfate ion to a lesser degree, were responsible for the salty quality. In the mid-range concentrations, potassium ion was responsible for the bitter quality, and lithium ion, by means of an ion-soliient interaction; was responsible for the sour quality reported. At the very low concentrations, at which all salts tested evoked sweet responses, a structure produced by a solvent-cation interaction was assumed to be responsible. The details of the presumed structure are still to be clarified. Although one ion in each salt is primarily responsible for a particular quality over a given concentration, the other ion usually modifies the effect.     

Variability in gustatory quality identification

A total of 60 male and 60 female non-smoking undergraduates were tested on two gustatory screening tasks in which solutions representing the four basic taste qualities were used. The solution concentrations chosen were low, but supposedly distinct as to their qualities. Only 16% of the males were able to identify all solutions correctly, i.e., to a criterion of 4 correct out of 7 presentations, as compared to 34% of the females. A further 28% of the males consistently confused the sour and bitter qualities as did 10% of the females. A correction procedure used in one part of the experiment did not prevent this confusion. We suggest that the sour-bitter confusion may be the gustatory analogue of abnormal color vision.