AOS 1 Flashcards

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1
Q

IV

A

the independent variable is the variable being manipulated or controlled by the experimenter

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2
Q

DV

A

the dependant variable is the variable being tested and measured

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3
Q

EV

A

extraneous variables arenas variables that could affect the DV that isn’t the IV. extraneous variables reduce validity

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4
Q

hypothesis

A

a proposed explanation made on the basis of limited evidence as a starting point for investigation

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5
Q

synaesthesia

A

when neural connections between sense organs are linked so that detection of a stimulus can be interpreted in two senses

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6
Q

perceptual set

A

when expectations influence a persons perception and sensation

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7
Q

shape constancy

A

refers to the fact that we can interpret objects when viewed from any angle.

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8
Q

size constancy

A

refers to the fact that we maintain a constant perception of an objects size even if the object moves nearer or further away.

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9
Q

phi phenomenon

A

associating cartoon/drawn shapes with things that look similar (cartoon mouse vs real mouse)

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10
Q

figure ground

A

seeing lines and associating it with an image we have previously seen

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11
Q

camouflage

A

blends into background

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12
Q

closure

A

even though an object may be incomplete, we complete it and associate it as a whole. Preferring complete shapes, we automatically fill in gaps between elements to perceive a complete image; so, we see the whole first.

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13
Q

similarity

A

group together to provide a ‘whole’ single unit. We seek differences and similarities in an image and link similar elements.

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14
Q

proximity

A

as individual parts are close to each other we tend to perceive them as ‘whole’. We group closer-together elements, separating them from those farther apart.

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15
Q

gestalt principles

A

phi phenomenon, proximity, similarity, closure, camouflage, figure ground

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16
Q

pictorial depth cues

A

linear perspective, height in the visual field, interposition, texture gradient, relative size

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17
Q

linear perspective

A

where two lines go closer together and therefore you think the image is further away

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18
Q

height in the visual field

A

a higher object appears further away then one below it

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19
Q

interposition

A

when one object is behind or partially behind another object, it appears further away

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20
Q

texture gradient

A

when an object has more detail, it implies that it is closer and vice versa

21
Q

relative size

A

when the same object is drawn at different sizes, the smaller one will appear further away

22
Q

binocular depth cues

A

retinal disparity and convergence

23
Q

retinal disparity

A

the difference of the image on each retina gives an indication of distance

24
Q

convergence

A

the muscular force required to focus on an object. More muscle contractions suggest the object is closer

25
Q

monocular depth cues

A

accomodation

26
Q

accomodation

A

adjustment of lens in eye suggests distance

27
Q

depth perception

A

the ability to accurately judge 3D space and distance using cues in the environment.

28
Q

sensation

A

the process by which our sense organs and receptors detect and respond to sensory information

29
Q

perception

A

the process of giving meaning to sensory information, resulting in our personal interpretation of that information

30
Q

process of sensation and perception

A

reception, transduction, transmission, selection, organisation, interpretation

31
Q

the 5 primary tastes

A

umami, sweet, salty, bitter, sour

32
Q

receptors for vision

A

rods and cones

33
Q

receptors for taste

A

tastebuds

34
Q

rods

A

responsible for vision in low light and peripheral vision, can only register black and white, can’t register detail (low acuity), and are most sensitive to light of 500nm wavelength

35
Q

cones

A

responsible for vision of detail and colour vision, require high levels of light to be able to respond and concentrated in the middle of the retina

36
Q

tastebuds

A

10,000 tastebuds in mouth and throat, each taste bad contains 50-150 taste receptor cells that live 10 days

37
Q

difference between taste and flavour

A

taste is a sensation as it takes information from all 5 primary tastes, while flavour is a form of perception because we perceive flavour based on multiple senses such as smell and taste.

38
Q

validity

A

is when something measures what it aims to measure. it is ensured by testing and measuring the effect of one variable

39
Q

reliability

A

when the same results are produced by repeated tests

40
Q

confounding variable

A

an extraneous variable that invalidates the results

41
Q

sample

A

the participants in a study

42
Q

sampling

A

the method of selecting participants for a study

43
Q

population

A

the wider group that the sample represents

44
Q

random sampling

A

when every member of a population has an equal chance of selection

45
Q

stratified sampling

A

ensuring that the random sample represents the diversity of the population

46
Q

convenience sampling

A

when participants are easily accessible

47
Q

experimental condition

A

the condition where the IV is given/ applied

48
Q

control condition

A

condition without the IV