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Psychology - Unit 2 > AOS 2 > Flashcards

AOS 2 Flashcards

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1
Q

Attention

A

Actively focusing on particular information while simultaneously ignoring other information

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2
Q

Internal Stimuli

A

Information or sensations that originate from within the body

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3
Q

External Stimuli

A

Information or sensations that originate from outside the body

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4
Q

3 Types of Attention

A
  • Sustained Attention
  • Divided Attention
  • Selective Attention
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5
Q

Sustained Attention

A

Focusing on one stimulus or task across a prolonged, continuous period of time

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6
Q

Distractions

A

Internal or external stimuli that draw attention away from the current task

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7
Q

Divided Attention

A

Splitting attention across two or more stimuli at one time

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8
Q

Multitasking

A

The act of working on multiple tasks at one time

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9
Q

Selective Attention

A

Exclusively focusing attention on a specific stimulus or task while ignoring all other stimuli or tasks

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10
Q

Predictive Principle

A

Where we focus on stimuli that are personally meaningful and important to us amongst other less meaningful stimuli.

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11
Q

Uncertainty Principle

A

Where our attention is captured the most by unpredictable or unfamiliar stimuli. This is due to the stimuli’s potential to provide useful information or news about pleasant or dangerous consequences.

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12
Q

Sustained Attention - Role

A

Allows us to fully process information or complete a task.

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13
Q

Divided Attention - Role

A

Allows us to process multiple sources of information or stimuli more efficiently.

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14
Q

Selective Attention - Role

A

Acts as a filter that helps us to prioritise incoming information according to its importance.

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15
Q

Sensory Stimuli

A

The raw pieces of information that are detected by the five senses

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16
Q

Sensation

A

The process of receiving and detecting raw sensory stimuli via sensory organs and sending this information to the brain

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17
Q

Perception

A

The process of selecting, organising, and interpreting sensory information

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18
Q

3 Stages of Perception

A
  • Selection
  • Organisation
  • Interpretation
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19
Q

Selection (Perception)

A

The process of attending to certain sensory stimuli, or features of certain stimuli, and excluding others.

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20
Q

Organisation (Perception)

A

The process of regrouping selected features of sensory stimuli in order for them to be cohesively arranged

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21
Q

Interpretation (Perception)

A

The process of understanding and assigning meaning to sensory information in order to understand it.

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22
Q

3 Stages of Sensation

A
  • Reception
  • Transduction
  • Transmission
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23
Q

Reception (Sensation)

A

The sensory information is first recieved

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24
Q

Transduction (Sensation)

A

The information is converted into a neural impulse

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25
Q

Transmission (Sensation)

A

The information is sent to the brain for perceptual processing

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26
Q

Visual Sensory System

A

The network that is involved in the sensation and perception of visual stimuli, including the eyes, the brain, and the neural pathways connecting them

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27
Q

Visual Perception

A

The process of becoming consciously aware of visual stimuli as a result of the interactions between the visual sensory system, and the individual’s internal and external environments

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28
Q

Gustatory Perception

A

The process of becoming consciously aware
of flavour

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29
Q

Tastants

A

The sensory stimuli received in the form of chemical molecules that can be tasted

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30
Q

Gustatory Receptors

A

The sensory receptors for taste

31
Q

Taste Buds

A

Clusters of gustatory receptors

32
Q

Primary Gustatory Cortex

A

A sensory area in the parietal lobe responsible for receiving and processing tastes

33
Q

Bottom-Up Processing (Definition)

A

Perception is determined by incoming sensory information, moving from specific stimulus information to general knowledge

34
Q

Top-Down Processing (Definition)

A

Perception is driven by prior knowledge and expectations, moving from general knowledge to specific stimulus information

35
Q

Schemas

A

The collection of basic knowledge about a concept or stimuli

36
Q

Basic Bottom-Up Processing

A

Bottom-up processing
↓
Detect sensory stimuli (specific)
↓
Analyse specific features and combine them into a more complete form (general)
↓
Perception

37
Q

Basic Top-Down Processing

A

Top-down processing
↓
Prior knowledge and expectations, such as schemas (general)
↓
Select features from sensory stimuli that align with prior knowledge and expectations (specific)
↓
Perception

38
Q

Bottom-Up Processing (Explanation)

A
  • Builds knowledge in real-time as the stimuli are received, allowing each of the elements to be perceived
  • Specific to general
  • Unfamiliar and complex
39
Q

Top-Down Processing (Explanation)

A
  • Uses prior knowledge to fit the incoming stimuli with similar previous understandings
  • General to specific
  • Familiar and less complex
40
Q

Depth Cues

A

Visual cues that allow us to judge the distance and position of object and in their environment

41
Q

Protanopia

A

Dark colour blindness, (eg. black with many shades of red)

42
Q

Deuteranopia

A

Mid-colour blindness (eg. mid-reds with mid-greens)

43
Q

Tritanopia

A

Light colour blindness (eg. light blues with greys)

44
Q

Monocular Depth Cues

A

Rely on visual information perceived by just 1 eye.

45
Q

Binocular Depth Cues

A

Rely on visual information perceived by both eyes.

46
Q

Accommodation

A

The ability of the eye to change focus from near to distant objects and back again.

47
Q

Motion Parallax

A

Uses our perception of movement to help us gauge how far away things are.

48
Q

Pictorial Depth Cues

A
  • Relative size
  • Height in visual field
  • Linear perspective
  • Interposition
  • Texture gradient
49
Q

Relative size

A

The relative size of objects to one another in our visual field helps us to judge distance.

50
Q

Height in Visual Field

A

In our visual field, the closer objects are to the horizon line, the further away they appear.

51
Q

Linear Perspective

A

Our perspective of lines allows us to gauge distance.

52
Q

Interposition

A

When objects overlap we perceive the object that is covered by another as being further away than the one obscuring it.

53
Q

Texture Gradient

A

We rely on the use of texture to judge how far away objects are.

More detail = Closer

54
Q

Retinal Disparity

A

The difference, between the different images received on the retina of either eye.

55
Q

Convergence

A

The strain on the eye muscles signals to our brains that something is up close.

56
Q

Cultural Norms

A

Each culture has a unique way of perceiving visual stimuli.

57
Q

Gestalt Principles

A

Guiding rules of perception that allow us to organise and group separate visual stimuli into a meaningful whole.

‘The whole is greater than the sum of its parts’

58
Q

Figure-ground Principle

A

Whether an image belongs in the fore-ground or back-ground

59
Q

Similarity Principle

A

We mentally group objects that look alike.

60
Q

Proximity Principle

A

We tend to see close-set objects as being in a group.

61
Q

Closure Principle

A

Even if an object is missing parts, your brain will fill in the blanks and perceive a complete picture.

62
Q

Fallibility

A

Refers to the quality of being prone to error or experiencing difficulties in judgement.

63
Q

Perceptual Distortion

A

An error in the judgement or interpretation of sensory stimuli

64
Q

Carpentered World

A

When we see the plain two-dimensional lines of an illusion, we automatically apply them to real three-dimensional objects in our world stored in our memory, such as the corners of rooms and buildings.

65
Q

Agnosia

A

A disorder involving the loss or impairment of the ability to recognise familiar stimuli through the use of one or more senses, despite the senses functioning normally otherwise.

66
Q

Apperceptive Visual Agnosia

A

Difficulty in perceiving visual information

67
Q

Associative Visual Agnosia

A

Difficulty in identifying what object is being viewed

68
Q

Synaesthesia

A

A perceptual phenomenon characterised by the experience of unusual perceptions in one sensory system after another sensory system has been activated

69
Q

Characteristics of Synaesthesia

A
  • Synaesthesia is automatic and cannot be controlled
  • Synaesthesia is generally experienced as a one-way process
  • Synaesthesia is usually consistent
  • The way that synaesthesia is experienced is unique to the individual
  • Synaesthesia is relatively common
70
Q

Grapheme-colour Synaesthesia

A
  • A person sees colours when looking at ordinary symbols, such as numbers and letters.
  • For example, an individual may perceive the letter ‘A’ to be blue.
71
Q

Sound-colour Synaesthesia

A
  • When sounds cause the secondary perception of colours.
  • For example, an individual may see the colour red when they hear a car horn.
72
Q

Lexical-gustatory Synaesthesia

A
  • When a person sees a word, a taste is triggered.
  • For example, an individual may taste garlic when reading the word ‘train’.
73
Q

Spatial Neglect

A

An inability to perceive, report, or orient sensory information located within one side of space

Psychology - Unit 2 (2 decks)

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