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Global and local processing is part of human perceptual organisation, where global processing helps extract the “gist” of the visual information and local processing helps perceive the details. Individual differences in these two types of visual processing have been found in autism and ADHD (Attention-Deficit Hyperactivity Disorder). Virtual reality (VR) has become a more available method of research in the last few decades. No previous research has investigated perceptual differences using this technology.

The objective of the research is to threefold: (1) identify if there is association between ADHD and autistic traits and the performance on the Rey-Osterrieth complex figure (ROCF) task, (2) investigate practical effects of using VR drawing tools for research on perceptual experiences and (3) explore any perceptual differences brought out by the three-dimensional nature of the VR. The standard ROCF test was used as a baseline task to investigate the practical utility of using VR as an experimental platform. A total of 94 participants were tested.

Attention-to-detail, attention switching and imagination subscales of autism quotient (AQ) questionnaire were found to be predictors of organisational ROCF scores, whereas only the attention-to-detail subscale was predictive of perceptual ROCF scores.

The current study is an example of how classic psychological paradigms can be transferred into the virtual world. Further investigation of the distinct individual preferences in drawing tasks in VR could lead to a better understanding of individual differences in the processing of visuospatial information.

The main aim of this study is to investigate the whey protein profiles of different commercially available fermented milk drinks that might have been influenced by the growth of probiotics bacteria that have been added according to the claims made by the manufacturer.

The growth and the subsequent effect of probiotics on whey proteins were investigated through the peptide profiles of the hydrolysed whey protein. The profiles of whey proteins in skimmed milk and the four other probiotic fermented milk drinks were obtained by using the FPLC technique. Changes in whey proteins profiles in fermented milks were evaluated by comparing them with those of unfermented skimmed milk (control). The four samples were those of Yakult, Actimel, Muller and Tesco probiotic cranberry drinks.

This work has shown that all samples demonstrated a degree of protein hydrolysis. The high level of hydrolysis in “Yakult” and “Actimel” drink samples might have been due to the nature of the process, the length of time of fermentation or the high level of proteolytic activities of the micro‐organisms used. When compared with casein, it seems that whey proteins are more resistant to hydrolysis. The results also indicated that only traces of α‐lactalbumin were left in the whey sample from “Yakult” drink. There were noticeable reductions in the other three samples. Orotic acid, on the other hand, showed a decrease in their concentration in all whey protein samples when compared with the skimmed milk sample, except for the “Actimel” sample, which showed a noticeable increase.

This work has shown that there were distinct differences between the control sample (skimmed milk) and the four commercially available probiotic milk‐based fermented health drinks when a direct comparison was carried out between these samples.