bioRxiv Science⌕ Search

Biology subjects

Atchley, A.

Publications and source records attributed to Atchley, A..

2 recordsLinked to original sources

SatCHM (Satellite Canopy Height Model): Leveraging deep learning for site-specific sub-meter canopy height predictions

High-resolution monitoring of forest structure and productivity is essential for effective natural resource management. However, monitoring approaches such as field-based forest inventories or extensive lidar campaigns are costly, time-intensive, and spatially limited. Therefore, inexpensive and accessible methods are needed. SatCHM (Satellite Canopy Height Model) was developed to be an accessible and open-source tool for researchers, allowing for site-specific and temporally flexible predictions of canopy height with limited computational resources. SatCHM requires four inputs: panchromatic satellite imagery, solar and sensor angle metadata of satellite imagery, digital elevation models (DEMs), and lidar-produced CHMs for an area of interest. After SatCHM pre-processes inputs, data is loaded into a collection of convolutional neural networks (CNNs) for image-to-image regression. This ensemble cooperates to yield high-resolution predictions (up to 0.5-meter) of three-dimensional tree structure with discernible tree crowns across a broader defined area of interest. After calculating the mean absolute error for each prediction output, the median of these mean absolute errors was 6.06 meters.

ecology↗

Retronasal Habituation: Characterization and Impact on Flavor Perception using Time-Intensity

Olfactory habituation results from prolonged exposure to an odor, leading to perceptual changes defined by several characteristics. To date, human habituation research has focused on orthonasal olfaction which is perceived externally while ignoring internal routes of odor perception related to flavor. In our study, we conducted two experiments to characterize retronasal olfactory habituation and measured its impact on flavor perception. In Experiment 1, 22 participants rhythmically breathed a food odor (lime), non-food odor (lavender), and blank (propylene glycol) that was presented using an orally-adhered strip, while rating the odor intensity using the time-intensity procedure. After a 10-minute exposure, the participants ate a lime-flavored gummy and rated the lime flavor. In Experiment 2, the same procedure was performed for a low-level lime odor, a simple (lime oil) and complex (lime oil + sucrose + citric acid) beverage as the flavor stimuli. Our results demonstrated two known principles of habituation for retronasally presented odors: 1) prolonged exposure lead to decreased perception, 2) weaker stimuli lead to more rapid habituation. Additionally, we found that the non-food odor habituated slower than the food odor; however, the participants seemed to recover simultaneously upon food and beverage consumption leading to no change in flavor perception.

neuroscience↗