Research Posters How Are Posters Used Know Your

Research Posters

How Are Posters Used?

Know Your Audience Experts: ü Facts, figures, and explanations Non-experts: ü Results or applications

Layout: IMRa. D (Abstract) Introduction Methods Results, and Discussion (References) (Acknowledgements) http: //www. pharmacy. purdue. edu/features/2009 -05 -01. Poster. Sessions/

Style Guide the eye with bullets, white space, italics, bold, and headings. For text, use: • Short paragraphs • Concise sentences • Parallel lists

Text: Short & Sweet Original The ideal anesthetic should quickly make the patient unconscious but allow a quick return to consciousness, have few side effects, and be safe to handle. Revised Ideal anesthetics • Quick sedation • Quick recovery • Few side effects • Safe to handle

Font Type For Headings use Sansserif fonts: • Calibri For Body Text use Seriffonts: • Times New Roman *Avoid: • Bauhaus 93 • Brush Script MT • Comic Sans Font Size Title(96) Headings (36) Body Text (32)

Visuals Should Be… ü Decipherable from a distance ü Designed to convey the gist of your message ü Properly cited and labeled in text

Use Color Purposefully • • Show connections Guide the audience through the poster Highlight Create a mood or suggest a theme *Be careful of color choice!

Easy-to-Follow Layouts The layout should have a left-to-right flow with columns in vertical columns.

Left-to-right Flow In Horizontal Rows

Two Fields In Contrast http: //rainelaw. files. wordpress. com/2007/10/research-poster. jpg

You critique the following posters.

From: http: //www. writing. engr. psu. edu/samples/couch. pdf

Evaluation of Legume Cooking Characteristics Using a Rapid Screening Method. H. S. Yeung 1, R. W. Waniska 2, J. Ehlers 3 1. Hway-Seen Yeung, Masters Degree Candidate, Cereal Quality Lab, Texas A&M University, College Station, TX, 77843 -2474. Telephone (979) 845 -2925 2. Ralph Waniska, Ph. D, Cereal Quality Lab, Texas A&M University, College Station, TX, 77843 -2474. Telephone (979) 845 -2925 3. Jeff Ehlers, Department of Botany and Plant Sciences, University of California, Riverside, California 92521 -0124 Introduction: Improvement of legume varieties is necessary to overcome challenges of new diseases and achieve higher yields. Most legumes are consumed as cooked seeds; consumer preferences for legume products should be incorporated earlier in the breeding process. Methods to rapidly determine these attributes are needed in order to quantify consumer preferences. The Mattson cooker, which uses weighted plungers, is used to measure one cooking quality attribute, cooking time. The goal of the proposed research was to develop an effective, low-cost method to analyze the cooking quality attributes of legumes. About 25 samples were evaluated during an 8 hr period. Samples were rated for aroma intensity, the number of split seed coats and cotyledons, turbidity of the broth, cooked doneness, and hardness. Objectives: • Use a rapid screening method to 2. Samples of 5 g from each variety; placed into plastic bags containing 3 punched holes 3. Plastic bags were filled with 60 m. L of water and soaked overnight for 16 hr 1. Intact seeds were selected from 25 cowpea varieties and a reference cowpea sample Splitting of the seed coat Splitting of the cotyledon Results: Table 1: Undercooked Cowpeas Cooked 5 Additional Minutes 4. Bags were held by rods in a large cooking container and boiled until the majority of the seeds were fully cooked Splitting of the cotyledon Table 2: Overcooked Cowpeas Cooked 5 Minutes Less Table 3: Fall Coachella Valley 5. Broth was drained from plastic bags through a punched hole Table 4: UC Riverside evaluate the cooking quality attributes of cowpeas (Vigna unguiculata). • Determine the effect location and cooking time hsve on cowpea cooking qualities. Methods: Table 5. Cooking Qualities of Cowpeas 7. Sensory evaluation Note: • Dark blue indicates values from the top 20% of samples • Light blue indicates values from the lower 20% of samples • Upper values are significantly different than lower values Conclusions: • The rapid, low-cost method allows a trained person to evaluate 6. Seeds and their broth were placed in individual bowls Observations: • Increasing cook time to achieve doneness improved cooking qualities (Table 1, 2) • Two locations yielded different cooking qualities of the same variety (Table 3, 4) • Varieties differed in their cooking attributes (Table 5) § § § The texture of cooked cowpeas showed a negative correlation with the amount of water absorbed during soaking (Sefa-Dedeh et al 1978) Splitting negatively correlated with broth opacity Doneness and texture negatively correlate with brix multiple cooking properties of 25 samples within 8 hours • The method differentiated varieties according to cooking properties • Seeds grown in different locations yielded different cooking qualities • It was worthwhile to add 5 min cooking time to undercooked seeds • But not worthwhile to cook overcooked seeds 5 min less Acknowledgements: Bean and Cowpea CRSP for partial financial support; Dr. Agnes Mwangwela and Dr. Amanda Minnaar for their assistance in method development; Texture Technologies Corp. , Scarsdale, NY/Stable Micro Systems, Godalming, Surrey, UK).

From: http: //www. owlnet. rice. edu/%7 Ecainproj/images/gallery/fallen_women_md. gif

Poster Presentation Tips Practice short (2 minute) and long (10 minute) versions of your explanation. Anticipate questions you might get and how you will answer them.

Poster Presentation Tips Do not block or read from the poster. Point out figures and use them in your explanation. Summarize in 2 -3 sentences.

Helpful Resources • http: //www. ncsu. edu/project/posters/ with detailed strengths and weaknesses • http: //posterpresentations. com Download poster templates • http: //brandguide. tamu. edu Download A&M logos and templates Examples

http: //tamhsc. edu/marcomm/bg/downloads/posters/

For More Help… Visit our website or call us to schedule an appointment. We can help you with the construction, design, and style of your research poster. 23