Literaturnachweis - Detailanzeige
| Autor/inn/en | Douventzidis, Andrew; Landquist, Eric |
|---|---|
| Titel | Logarithms Are Hot Stuff: A New Rating Scale for Chili Peppers |
| Quelle | In: PRIMUS, 32 (2022) 5, S.650-660 (11 Seiten)Infoseite zur Zeitschrift
PDF als Volltext |
| Zusatzinformation | ORCID (Landquist, Eric) |
| Sprache | englisch |
| Dokumenttyp | gedruckt; online; Zeitschriftenaufsatz |
| ISSN | 1051-1970 |
| DOI | 10.1080/10511970.2021.1886206 |
| Schlagwörter | Numbers; Food; Rating Scales; Sensory Experience; Mathematics Instruction; Trigonometry; Calculus; Stimuli; Responses; Problem Solving; Active Learning; College Students; Perception |
| Abstract | The typical trigonometry, precalculus, or calculus student might not agree that logarithms are hot stuff, but we drew motivation from chili peppers to help students get a better taste for logarithms. The Scoville scale, which ranges from 0 to 16,000,000, has been the sole quantitative metric to measure the pungency (spiciness) of peppers since its creation in 1912. With justification from the Weber-Fechner Law (perception is the logarithm of stimulus), students were challenged to create a more palatable rating scale for chili peppers. The first author devised a simple but effective 0-10 rating scale for peppers, calling this new rating system the "Ferven scale." While the Weber-Fechner Law has been applied to the senses of touch, sight, and hearing, this paper presents the first known application of this law to the sense of taste. (As Provided). |
| Anmerkungen | Taylor & Francis. Available from: Taylor & Francis, Ltd. 530 Walnut Street Suite 850, Philadelphia, PA 19106. Tel: 800-354-1420; Tel: 215-625-8900; Fax: 215-207-0050; Web site: http://www.tandf.co.uk/journals |
| Erfasst von | ERIC (Education Resources Information Center), Washington, DC |
| Update | 2024/1/01 |
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