Write on target.We can even answer rhetorical questions.

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Research Posters

Posters: Text + Visuals

Combine textual and visual elements to get a message clearly and concisely to a viewer

Use a process of drafting, revising, and editing just as you do to write a paper

How Is a Poster Used?Display research in a concise and reader-friendly format, usually at meeting or conferences

Displayed with other posters and attendees read them at will

Scheduled poster session times: stand with your poster and explain it to people who come by

Viewers come and go: opportunity exists for extensive discussion with genuinely interested, informed people

Audience ConsiderationsYou might target an expert or non-expert audience, or both.

Know who your most likely audience will

be before you write.

The expert will want to know science.

The non-expert will want to know results or applications.

Target the audience with your content, style, word choice, and

visuals.

Content: What To IncludeResearch posters follow the IMRaD format.

Introduction

Methods

Resultsand

Discussion

From: http://luyenkim.net/home9/images/fbfiles/images/imrad_format.jpg

Tips Use bullets, white space, italics, bold, underlining, and headings to guide the eye. Use them consistently.

Make paragraphs and sentences short.

Rewrite for the poster ( don’t recycle a paper ).

Watch for typos and errors.

Keep It ConciseOriginal The ideal anestheticshould quickly make the patient unconsciousbut allow a quick returnto consciousness, havefew side effects, and besafe to handle.

RevisedIdeal anesthetics• Quick sedation• Quick recovery• Few side effects• Safe to handle

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.Yeung1, R.W.Waniska2, J.Ehlers3

7. Sensory evaluation2. Samples of 5 g from each variety; placed into plastic bags containing 3 punched holes

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

Table 5. Cooking Qualities of Cowpeas

6. Seeds and their broth were placed in individual bowls

4.Bags were held by rods in a large cooking container and boiled until the majority of the seeds were fully cooked

1. Hway-Seen Yeung, Masters Degree Candidate, Cereal Quality Lab, Texas A&M University, College Station, TX, 77843-2474. Telephone (979) 845-29252. Ralph Waniska, PhD, Cereal Quality Lab, Texas A&M University, College Station, TX, 77843-2474. Telephone (979) 845-29253. Jeff Ehlers, Department of Botany and Plant Sciences, University of California, Riverside, Riverside, California 92521-0124

1. Intact seeds were selected from 25 cowpea varieties and a reference cowpea sample

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).

Results:

r=0.25Cook Done

Tactile Txture

Soak Abs(%)

Cook Abs(%)

Cook Broth Aroma

Cook Bean

Aroma

Splt Testa(%)

Splt Cotyl(%)

Broth Opacity

Tactile Txture 0.93Soak Abs(%) -0.33 -0.29Cook Abs(%) 0.59 0.60 0.23

Cook Broth Aroma -0.20 -0.21 0.08 0.09Cook Bean Aroma -0.07 -0.19 -0.02 -0.14 0.44

Splt Testa(%) 0.41 0.37 -0.16 0.59 0.38 0.01Splt Cotyl(%) 0.55 0.53 -0.23 0.66 0.30 -0.08 0.95Broth Opacity -0.26 -0.06 0.21 -0.13 -0.10 -0.36 -0.30 -0.26

Brix -0.33 -0.29 0.42 0.20 0.24 -0.09 0.25 0.11 0.18

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

Conclusions:•The rapid, low-cost method allows a trained person to evaluate 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

Table 1: Undercooked Cowpeas Cooked 5 Additional Minutes

Table 2: Overcooked Cowpeas Cooked 5 Minutes Less

Table 3: Fall Coachella Valley

Table 4: UC Riverside

5. Broth was drained from plastic bags through a punched hole

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.

3. Plastic bags were filled with 60 mL of water and soaked overnight for 16 hr

VarietyTime (min)

Cook Done

Tactile Txture

Soak Abs (%)

Cook Abs (%)

Cook Broth Aroma

Cook Bean

Aroma

Splt Testa (%)

Splt Cotyl (%)

Broth Opacity

Brix

IT84S2246 27 5.0 5.0 134 227 1.8 1.8 98 98 1.7 1.10

IT84S2246 22 3.0 3.5 138 201 2.0 2.0 98 88 2.0 1.00

IT98K-128-2 27 4.5 4.5 126 202 3.0 2.7 82 82 1.7 0.87

IT98K-128-2 22 3.3 3.7 125 207 3.3 2.7 85 85 2.3 0.95

IT85F-3139 27 4.3 3.8 127 186 2.5 2.3 100 98 1.0 0.83

IT85F-3139 22 3.0 3.5 123 178 3.0 2.5 100 90 1.5 0.85

VarietyTime (min)

Cook Done

Tactile Txture

Soak Abs (%)

Cook Abs (%)

Cook Broth Aroma

Cook Bean

Aroma

Splt Testa (%)

Splt Cotyl (%)

Broth Opacity

Brix

Bambey 21 32 2.0 2.00 138 172 2.7 2.7 86 61 2.3 1.03

Bambey 21 27 1.3 1.00 139 158 3.0 1.8 72 49 1.3 1.03

IT95K-1479 32 1.7 2.33 136 165 3.7 2.7 36 39 2.0 1.00

IT95K-1479 27 1.8 1.50 139 156 1.7 2.0 11 16 2.5 1.00

IT95K-1491 32 2.0 2.00 135 163 4.0 3.0 34 73 3.5 1.15

IT95K-1491 27 1.3 1.50 137 158 3.3 3.0 14 15 2.0 1.03

UCR 779 32 1.0 1.50 136 150 3.0 2.5 17 2 5.0 1.20

UCR 779 27 1.0 1.2 135 151 2.5 2.5 8 0 4.4 1.08

VarietyCook Done

Tactile Txture

Soak Abs (%)

Cook Abs (%)

Cook Broth Aroma

Cook Bean

Aroma

Splt Testa (%)

Splt Cotyl (%)

Broth Opacity

Brix

IT85F-3139 4.3 3.8 127 186 2.5 2.3 100 98 1.0 0.83

IT89KD-288 3.0 2.7 133 163 1.5 2.0 24 22 2.8 0.75

CB46 2.8 3.0 137 172 2.3 1.8 50 43 3.5 0.80

58-53 3.0 3.0 146 168 2.3 2.0 11 10 1.5 0.85

IT95K-181-9 2.8 2.8 143 196 3.2 2.2 99 91 1.2 0.80

Iron Clay 101 3.0 2.7 137 159 1.8 1.8 36 35 4.8 0.80

IT93K-93-10 2.8 3.0 137 162 2.4 2.4 40 40 4.8 1.00

24-125B-1 2.3 2.3 166 179 3.0 3.3 66 39 1.7 1.17

IT90K-284-2 2.0 2.5 153 170 2.5 1.0 26 23 4.5 1.03

IT95K-1479 2.5 2.8 139 160 2.3 1.5 40 40 2.5 0.87

VarietyCook Done

Tactile Txture

Soak Abs (%)

Cook Abs (%)

Cook Broth Aroma

Cook Bean

Aroma

Splt Testa (%)

Splt Cotyl (%)

Broth Opacity

Brix

IT85F-3139 4.0 4.3 139 194 2.7 1.3 99 96 1.3 1.10

IT89KD-288 2.7 2.7 131 159 1.8 2.3 40 25 3.3 0.90

CB46 3.0 3.3 130 186 3.0 2.3 80 83 2.3 0.85

58-53 2.3 2.0 141 161 3.0 2.6 3 2 1.8 0.82

IT95K-181-9 2.3 2.5 144 177 2.5 2.8 79 62 1.5 0.98

Iron Clay 101 2.0 2.0 125 148 2.0 1.0 7 7 4.6 0.88

IT93K-93-10 2.0 2.0 132 164 2.3 2.0 43 38 4.7 1.05

24-125B-1 1.8 2.0 145 171 3.3 3.0 65 49 1.8 1.20

IT90K-284-2 2.0 2.3 150 178 2.3 1.3 55 46 4.3 1.10

IT95K-1479 1.8 1.5 139 156 1.7 2.0 11 16 2.5 1.00

Splitting of the cotyledon

VarietyCook Done

Tactile Txture

Soak Abs(%)

Cook Abs(%)

Cook Broth Aroma

Cook Bean

Aroma

Splt Testa(%)

Splt Cotyl(%)

Broth Opacity

Brix

IT84S2246 5.0 5.0 134 227 1.8 1.8 98 98 1.7 1.10IT98K-128-2 4.5 4.5 126 202 3.0 2.7 82 82 1.7 0.87IT85F-3139 4.1 4.0 133 190 2.8 1.8 100 97 1.2 0.97

Mouride 3.8 4.0 135 175 1.6 1.8 90 90 3.0 0.80IT97K-569-9 3.7 3.8 126 219 2.3 2.3 84 84 2.3 0.90IT98K-498-1 3.6 3.2 157 201 2.6 1.6 97 95 2.0 1.07IT93K-693-2 3.3 3.3 132 183 2.0 1.8 80 75 1.5 0.83

CB27 3.2 3.2 133 181 3.0 2.2 55 52 3.3 0.93IT95K-207-21 3.0 2.8 128 181 3.2 2.8 99 87 1.8 0.98IT86F-2014-1 3.0 3.3 158 215 3.0 1.7 89 84 4.3 0.90

Prima 3.0 3.0 152 179 2.8 3.2 29 27 4.0 0.88IT97K-499-39 3.0 3.0 132 161 2.4 2.2 30 27 2.2 0.86IT93K-2046 3.0 2.7 143 173 2.3 3.3 42 33 2.3 0.85

1393-2-3 ( - ) 3.0 3.0 138 183 1.5 1.8 31 31 3.0 0.831393-1-2-2 (+) 3.0 3.0 141 171 2.0 1.8 29 28 3.5 0.80IT98K-428-4 3.0 3.0 140 169 2.2 1.8 20 19 2.5 0.80IT98K-205-8 3.0 2.8 117 156 2.8 2.6 42 42 2.0 0.66

CB46 2.8 3.2 129 186 3.3 2.7 75 76 2.5 0.88IT89KD-288 2.8 2.7 132 161 1.6 2.1 32 23 3.0 0.83KVx-61-1-1 2.8 3.0 132 166 3.0 2.2 89 77 1.5 0.83

Early Scarlet 2.8 2.8 155 177 3.3 2.8 15 6 4.0 0.90CRSP NIEBE 2.8 2.3 147 165 2.3 3.0 13 12 2.0 0.87

IT82E-18 2.7 2.7 121 162 3.3 2.0 73 50 4.3 1.05Vya 2.7 3.0 136 163 1.5 2.3 25 25 3.0 0.90

IT98K-317-12 2.7 3.0 129 179 2.5 1.8 50 48 2.3 0.85Cameroon 7-29 2.7 2.5 132 161 1.8 2.3 23 18 2.3 0.85

58-53 2.6 2.5 144 165 2.6 2.3 7 6 1.7 0.8458-57 2.6 2.8 134 154 2.6 2.6 30 22 2.3 0.73

IT95K-181-9 2.5 2.7 144 186 2.9 2.5 89 76 1.4 0.89Cam12-58 2.5 2.8 163 190 2.5 1.5 37 40 2.7 0.97

Melakh 2.5 2.5 136 156 2.3 2.0 18 17 2.3 0.93Iron Clay 101 2.5 2.3 131 153 1.9 1.4 21 21 4.7 0.84IT93K-93-10 2.4 2.5 135 163 2.4 2.2 42 39 4.7 1.03

UCR-830 2.3 2.3 149 164 2.3 1.5 9 6 4.7 1.00Apagbaala 2.3 2.0 129 169 3.0 3.0 81 75 2.7 0.85IT95M-190 2.3 2.3 139 168 3.8 3.0 20 15 1.5 0.80CC-85-2 2.3 2.3 149 173 2.3 2.0 3 3 2.3 0.83

IAR7/8-5-4-1 2.3 2.2 140 153 2.6 2.8 5 5 3.2 0.83IT83D-442 2.2 2.8 140 165 3.6 2.4 77 75 4.5 0.9024/25B-9 2.2 2.0 173 187 3.3 3.5 78 45 1.8 1.10

IT95K-1479 2.1 2.1 139 158 2.0 1.8 25 28 2.5 0.9324-125B-1 2.0 2.2 155 175 3.1 3.2 65 44 1.7 1.18

IT95K-1105-5 2.0 2.3 164 188 3.3 1.8 67 56 5.0 1.13IT98K-558-1 2.0 1.5 141 179 4.3 2.5 73 68 2.3 1.10

Suvita 2 2.0 1.8 136 152 2.8 2.8 73 30 1.7 1.10IT90K-284-2 2.0 2.4 152 174 2.4 1.2 40 34 4.4 1.07

IT97K-819-132 2.0 2.8 146 167 2.4 2.2 20 18 4.8 1.03IT93K-503-1 2.0 2.0 128 168 2.6 2.1 66 61 3.0 1.00

01CC-85 2.0 1.8 148 170 1.8 2.5 8 6 2.0 0.98Mounge 2.0 2.5 156 172 1.8 1.5 6 6 4.0 0.97

01CC-110-1 2.0 1.8 141 157 2.3 2.5 38 28 2.3 0.95IT97K-556-6 1.7 2.3 141 173 2.7 1.7 43 29 4.7 1.10

UCR 779 1.7 1.8 146 160 1.9 1.9 10 3 4.5 1.09IT95K-1093-5 1.7 1.3 158 187 2.7 2.0 72 43 2.0 1.00IT95K-1491 1.3 1.5 137 158 3.3 3.0 14 15 2.0 1.03Bambey 21 1.3 1.0 139 158 3.0 1.8 72 49 1.3 1.03

LSD 0.7 0.7 5 12 1.2 0.9 13 15 0.7 0.10

• Use a rapid screening method to evaluate the cooking quality attributes of cowpeas (Vigna unguiculata).

• Determine the effect location and cooking time hsve on cowpea cooking qualities.

Methods:

Objectives:

Introduction:Scale Broth Aroma Legume Aroma Tact. Texture

1 none none hard, firm2 faint faint slightly hard, firm3 apparent apparent soft, firm4 more apparent more apparent soft 5 pungent pungent mush

Split seed coat and cotyledon is evaluated by counting.

Splitting of the

seed coat

Splitting of the cotyledon

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

Award Winning Poster

Visuals Are Key Visual elements should be:

Legible from a distance

Numbered, titled, and referenced in text

Designed to get the gist of your message

Use color purposefully to:

Show connections

Guide the audience through the poster

Highlight

Create a mood or suggest a theme

Easy to Follow Layoutsleft-to-right flow in vertical columns

two fields in contrast

left-to-right flow in horizontal rows

centered image with explanations

Poster Presentation TipsPractice 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, but do point out figures

and use them in your explanation

Make sure you can sum up your poster’s

key points and conclusion in 2-3

sentences

Resourceshttp://www.kumc.edu/SAH/OTEd/jradel/Poster_Presentations/110.html

Maintained by Kansas University Medical CenterFocuses on how to design a poster for an oral presentation with helpful tips grouped under appropriate menushttp://www.tamu.edu/ode/graduatewritingproject/

Texas A&M WebsiteIncludes poster presentations and oral presentations, with tips, advice, and examples

http://www.ncsu.edu/project/posters/examples/

Strength of this site: excellent examples with detailed commentary about their strengths and weaknesses

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