NAVA TATVA SUTRA; on, THE NINE PRINCIPLES OK THINGS.... TATVA...

Underlying many of our uneasy debates about the social and moral responsibilities of professionals is a form of scepticism about the role of reason in morals. This claim is illustrated by examples drawn from both the pure-knowledge and applied-knowledge professionals. Hume's sceptical views about the role of reason in our knowledge of matters of fact and in morals are critically examined. An alternative theory of reasonableness that combines elements of foundationalism and coherentism, cognitivism and emotivism, and that emphasizes a process (...) of congruence achieved through reflection, dialectic and dialogue is sketched and illustrated. It is claimed that this notion of reasonableness is the one actually involved in science, law and morals. (shrink)

The title of my paper may lead the reader to expect an account of the content of Canadian philosophy, as seen from outside Canada. This is not my intention. In fact, I shall say very little indeed about the content of Canadian philosophy. What I shall offer, rather, is an apology for Canadian philosophy. The apology, needless to say, will not be apologetic; it will be an apologia, a clearing of the ground for a position. And the apology itself will (...) be cosmopolitan, having a world-wide perspective. (shrink)

Against a wider background of rationales for deregulation within a modern economy, and as an exercise of subjecting a theory to the hard discipline of a particular case, a detailed analysis is given of a recent proposal for a form of deregulation for engineering in Ontario. The proposal of the Staff Study of the Professional Organizations Committee set up by the Ontario Government is analyzed in terms of its Posnerian foundations, and is critized theoretically, empirically and normatively. Attention is drawn (...) to two wider issues: the protection by self-regulating professionals of third parties against negative externalities, and the adverse effects of the proletarianization of professionals in large organizations. (shrink)

Contemporary literature on consciousness, with some exceptions, rarely considers the olfactory system. In this article the characteristics of olfactory consciousness, viewed from the standpoint of the phenomenal /access distinction, are examined relative to the major senses. The review details several qualitative differences in both olfactory P consciousness and A consciousness . The basis for these differences is argued to arise from the functions that the olfactory system performs and from the unique neural architecture needed to instantiate them. These data suggest, (...) at a minimum, that P and A consciousness are uniquely configured in olfaction and an argument can be made that the P and A distinction may not hold for this sensory system. (shrink)

We investigate how the perceived uncertainty of a conditional affects a person's choice of conclusion. We use a novel procedure to introduce uncertainty by manipulating the conditional probability of the consequent given the antecedent. In Experiment 1, we show first that subjects reduce their choice of valid conclusions when a conditional is followed by an additional premise that makes the major premise uncertain. In this we replicate Byrne. These subjects choose, instead, a qualified conclusion expressing uncertainty. If subjects are given (...) a third statement that qualifies the likelihood of the additional premise, then the uncertainty of the conclusions they choose is systematically related to the suggested uncertainty. Experiment 2 confirms these observations in problems that omit the additional premise and qualify the first premise directly. Experiment 3 shows that the qualifying statement also affects the perceived probability of the consequent given the antecedent of the conditional. Experiment 4 investigates the effect of suggested uncertainty on the fallacies and shows that increases in uncertainty reduce the number of certain conclusions that are chosen while affirming the consequent but have no effect on denying the antecedent. We discuss our results in terms of rule theories and mental models and conclude that the latter give the most natural account of our results. (shrink)

There have been few tests of whether exposure to naturalistic or experimental disease-threat inductions alter disgust sensitivity, although it has been hypothesized that this should occur as part of disgust’s disease avoidance function. In the current study, we asked Macquarie university students to complete measures of disgust sensitivity, perceived vulnerability to disease, hand hygiene behavior and impulsivity, during Australia’s Covid-19 pandemic self-quarantine period, in March/April 2020. These data were then compared to earlier Macquarie university, and other local, and overseas student (...) cohorts, to determine if disgust sensitivity and the other measures, were different in the lockdown sample. The most consistent finding in the lockdown sample was of higher core disgust sensitivity, with some evidence of greater germ aversion on the PVD, and an increase in hand and food-related hygiene, but with little change in impulsivity. The consistency with which greater core disgust sensitivity was observed, suggests exposure to a highly naturalistic disease threat is a plausible cause. Greater disgust sensitivity may have several functional benefits and may arise implicitly from the threat posed by the Covid-19 pandemic. (shrink)

Four experiments investigated uncertainty about a premise in a deductive argument as a function of the expertise of the speaker and of the conversational context. The procedure mimicked everyday reasoning in that participants were not told that the premises were to be treated as certain. The results showed that the perceived likelihood of a conclusion was greater when the major or the minor premise was uttered by an expert rather than a novice (Experiment 1). The results also showed that uncertainty (...) about the conclusion was higher when the major premise was uttered by a novice and an alternative premise by an expert, compared to when the major premise was uttered by an expert and the alternative by a novice (Experiment 2). Similarly, the believability of a conclusion was considerably lower when the minor premise was uttered by a novice and denied by an expert, as opposed to when an expert uttered the minor premise and a novice denied it (Experiment 3). Experiment 4 showed that the nature of the uncertainty induced by a denial of the minor premise depended on whether or not the context was a conversation. These results pose difficult problems for current theories of reasoning, as current theories are based on the results of experiments in which the premises are treated as certain. Our discussion of the results emphasises the importance of pragmatics in reasoning, namely, the role of general knowledge about the world in assessing the probability of a premise uttered by an expert or a novice and the role of interpretations of the premise based on pragmatic inferences in revising these initial probabilities. (shrink)

It has been suggested that there maybe no olfactory illusions. This manuscript examines this claim and argues that it arises because olfactory illusions are not typically accompanied by an awareness of their illusory nature. To demonstrate that olfactory illusions do occur, the relevant empirical literature is reviewed, by examining instances of where the same stimulus results in different percepts, and of where different stimuli result in the same percept. The final part of the manuscript evaluates the evidence favoring the existence (...) of olfactory illusions, and then examines why they may not typically be accompanied by awareness. Three contributory mechanisms are discussed, relating to difficulty of verification and paucity of olfactory knowledge, the role of change blindness, and restricted access consciousness in this sense. (shrink)

This paper examines the applicability of the object concept to the chemical senses, by evaluating them against a set of criteria for object-hood. Taste and chemesthesis do not generate objects. Their parts, perceptible from birth, never combine. Orthonasal olfaction (sniffing) presents a strong case for generating objects. Odorants have many parts yet they are perceived as wholes, this process is based on learning, and there is figure-ground segregation. While flavors are multimodal representations bound together by learning, there is no functional (...) need for flavor objects in the mouth. Rather, food identification occurs prior to ingestion using the eye and nose, with the latter retrieving multimodal flavor objects via sniffing (e.g., sweet smelling caramel). While there are differences in object perception between vision, audition, and orthonasal olfaction, the commonalities suggest that the brain has adopted the same basic solution when faced with extracting meaning from complex stimulus arrays. (shrink)

The functional basis of disgust in disease avoidance is widely accepted; however, there is disagreement over what disgust is. This is a significant problem, as basic questions about disgust require...

Olfactory rivalry can occur when a binary mixture is sniffed repeatedly, with one percept dominating then the other. Experiment 1 demonstrated olfactory rivalry using several new techniques. Experiments 2 and 3 examined whether participants can notice rivalry. Participants received trials composed of odor pairs: either a mixture followed by the same mixture; or a pure odor followed by the same pure odor. On some trials participants judged whether the two stimuli were the same or different, to see if they could (...) detect rivalry. On other trials participants judged the quality of each odor, allowing us to determine whether rivalry occurred. We found evidence for rivalry when we compared reports of odor quality for one stimulus and then the other, but no evidence that participants could detect this change. These findings are consistent with the idea that people can experience olfactory illusions, but may not know they have occurred. (shrink)

We examined here whether people believe consumers of natural foods are more virtuous than consumers of unnatural foods. In Study One we asked student participants (n = 84; 77 female, M age = 19.5) to form an impression of another person based solely upon whether they ate natural or unnatural foods, these being determined in a pilot survey. On an open response format, participants reported more positive moral and health traits in consumers of natural foods. These findings were further confirmed (...) using rating-based evaluations. In Study Two we determined if this belief in the virtuousness of natural food consumers translated into behaviour. Student participants (n = 40; 25 female, M age = 20.2) played a trust game, exchanging tokens with a fictitious player. Incidental diet information about the fictitious player was provided, with participants in one group playing against a natural food consumer and those in another against an unnatural food consumer. Participants who played against a natural food consumer behaved as if they trusted this person more, and their performance on the game was predicted by how moral they felt the fictitious player was, but not by other attributes such as health. These findings suggest that people believe consumers of natural food are more virtuous, and we suggest this is driven by the altruistic attitudes that people believe to be associated with natural food consumption. (shrink)

This study forms part of a research project designed to test the sensing, intuition, feeling and thinking (SIFT) approach to biblical hermeneutics in respect of a wide range of biblical passages. On this occasion, two contrasting approaches to perceiving (a group of eight sensing types and a group of nine intuitive types) were invited to address two questions to John 21:1–12a: What do you see in this passage? What sparks your imagination in this passage? These two contrasting groups generated characteristically (...) different readings of the same text. Contribution: The SIFT approach to biblical hermeneutics is rooted in the reader-perspective school of interpretation and is concerned with identifying the influence of the psychological type profile of the reader on the interpretation of text. The present study adds to a developing body of evidence validating the theory underpinning the SIFT approach and does so by focusing for the first time on the resurrection appearance at the lakeside in John 21. (shrink)

Working within the sensing, intuition, feeling, thinking (SIFT) approach to biblical hermeneutics, the present study invited a hermeneutical community of 23 type-aware participants to explore the account of the Death of Lazarus as reported in John 11: 1–17 within type-alike groups differentiated according to the participants’ dominant function-orientation. Five groups were constituted differentiating: introverted sensing, introverted intuition, extraverted intuition, introverted and extraverted feeling and introverted and extraverted thinking. These five groups generated distinctive readings of the narrative that were characteristic of (...) the individual type preference. Contribution: The SIFT method, situated within the reader perspective approach to biblical hermeneutics, is concerned with attending to the influence exerted by the psychological type profile of the reader on interpreting the text. The present study goes beyond previous work by comparing the responses of five hermeneutical communities (each distinguished by a different dominant function-orientation) to the same passage of scripture. (shrink)

It has long been suspected that attentional processes differ between olfaction and the other senses. Here, we test whether voluntary dishabituation, seen, for example, when we re-attend to the ticking of a clock, can occur in olfaction. Participants were seated in an odorized room, where at various intervals they had to evaluate what they could smell. An experimental group had one nostril open and the other closed, except during the evaluations, so that the closed side was subject to centrally driven (...) habituation, but not peripheral adaptation. A control group had both nostrils closed except during evaluations. Following exposure, the experimental group could not report the room's odor in either the centrally habituated nostril or the nostril that remained open, while the control group could. This effect could result from a number of causes, including olfaction's unique neuroanatomy, functional constraints imposed by detecting volatile chemicals, and as a consequence of limited cortical resources, with implications for the functional value of consciousness. (shrink)

Several studies have reported impairment in the recognition of facial expressions of disgust in patients with Huntington's disease (HD) and preclinical carriers of the HD gene. The aim of this study was to establish whether impairment for disgust in HD patients extended to include the ability to express the emotion on their own faces. Eleven patients with HD, and 11 age and education matched healthy controls participated in three tasks concerned with the expression of emotions. One task assessed the spontaneous (...) production of disgust-like facial expressions during the smelling of offensive odorants. A second assessed the production of posed facial expressions during deliberate attempts to communicate emotion. The third task evaluated HD patients’ ability to imitate the specific facial configurations associated with each emotion. Foul odours induced fewer disgust-like facial reactions in HD patients than in controls, and patients’ posed facial expressions of disgust were less accurate than the posed disgust expressions of controls. The effect was selective to disgust; patients had no difficulty posing expressions of other emotions. These impairments were not explained by compromised muscle control: HD patients had no difficulty imitating the facial movements required to display disgust. Viewed together with evidence of difficulty in other aspects of disgust in HD, the findings suggest that a common substrate might participate in both the processing and the expression of this emotion. (shrink)