4/5/2023 0 Comments Comprehend the mind colorcrossThose that ascribe to a neural structure principle claim instead that dissociable neural substrates are differentially involved in representing categories (for review, see ). Those that follow a correlated structure principle posit that, while the number of shared versus distinctive features between objects differs across categories, this conceptual distinction is not instantiated at the level of functional neuroanatomy. These theories broadly fall into two general groups. Several theories have been proposed to explain the structural organization of concepts in the brain. Notably, however, the category of food-namely, fruits/vegetables-has dissociated from this canonical natural/artificial distinction, with a pattern of deficit that has differentially accompanied an impairment either in the processing of natural entities (i.e., animals ), artificial entities (i.e., tools ) or has demonstrated isolated impairment. The way in which semantic concepts are represented in the brain has been largely informed by neuropsychological studies with brain-damaged patients (for a review, see ) whose selective impairment in object recognition has been broadly distinguished between natural and artificial (manmade) entities. These findings provide strong evidence that color is an integral property to the categorization of fruits/vegetables, thus substantiating the claim that feature-based processing guides as a function of semantic category. Conversely, there was no significant difference between conditions for the artificial category in either analysis. For natural entities, a N400 effect at central channel sites was observed for the color-modified condition compared relative to normal and orientation conditions, with this difference confirmed by classification analysis. Standard event-related potentials (ERP) analysis was performed, in addition to linear classification. Reaction time analysis indicated a reduction in priming for color-modified natural entities and orientation-modified artificial entities. The categorization of natural (i.e., fruits/vegetables) and artificial (i.e., utensils) entities was investigated via cross–modal priming. The present study explores the effects of a manipulation of a visual sensory (i.e., color) or functional (i.e., orientation) feature on the consequential semantic processing of fruits and vegetables (and tools, by comparison), first at the behavioral and then at the neural level. However, how the category of food (more specifically, fruits and vegetables) fits into this distinction has been difficult to interpret, given a pattern of deficit that has inconsistently mapped onto either kind, despite its intuitive membership to the natural domain. Category-specific impairments witnessed in patients with semantic deficits have broadly dissociated into natural and artificial kinds.
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