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BIO PSYCH > BIO 1-50 > Flashcards

BIO 1-50 Flashcards

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1
Q

Involve the cells of the nervous
system that are specialized to
detect stimuli from the
environment

A

SENSATION

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2
Q

The neurons that detect this
energy transform it into action
potentials that get sent through
the nervous system.

A

SENSATION

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3
Q

It is the conscious experience and
interpretation of the information
from the senses and involves
neurons in the central nervous
system.

A

PERCEPTION

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4
Q

PROCESS OF PERCEPTION

A

 SELECTION > ORGANIZATION >
INTERPRETATION

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5
Q

 The stimulus of vision.

A

. LIGHT

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6
Q

3 Perceptual Dimension of Light

A

HUE, BRIGHTNESS, SATURATION

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7
Q

the origin of color we see

A

HUE

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8
Q

The visible spectrum displays
the range of hues that our
eyes can detect.

A

HUE

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9
Q

If the intensity is increased,
brightness increases too

A

BRIGHTNESS-

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10
Q

It is the intensity of
the electromagnetic radiation.

A

BRIGHTNESS-

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11
Q

If all the radiation is of one
wavelength, the perceived
color is pure or fully
saturated

A

SATURATION-

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12
Q
  • It refers to the
    purity of the light that is being
    perceived.
A

SATURATION-

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13
Q

 Stimuli are detected by sensory
receptors that alter the
membrane potentials of the cells.

A

SENSORY RECEPTORS

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14
Q

Specialized neurons that detect a
variety of physical events

A

SENSORY RECEPTORS

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15
Q

Changes in the electrical
activity of sensory receptors of
the eye happens.

A

RETINA

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16
Q

 Images are focused here.

A

RETINA

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17
Q

Inner lining of the eye

A

RETINA

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18
Q

Most prevalent in the
peripheral retina, not found in
the fovea

A

RODS

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19
Q

Sensitive to low levels of light

A

RODS

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20
Q

Provide only monochromatic
information

A

RODS

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21
Q

 Provide poor acuity

A

RODS

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22
Q

Most prevalent in the central
retina, found in the fovea.

A

CONES

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23
Q

Sensitive to moderate to high

A

CONES

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24
Q

Provide information about hue

A

CONES

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25
Q

Provide excellent acuity

A

CONES

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26
Q

These are axons of retinal
ganglion cells bundled
together

A

OPTIC NERVE

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27
Q

 It conveys information from
the retina

A

OPTIC NERVE

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28
Q

 It joins together at the base of
the brain to form the X-shaped
(optic chiasm)

A

OPTIC NERVE

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29
Q
  • it is determined by the
    frequency of vibration.
A

PITCH

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30
Q

it is measured in hertz (Hz)
or cycles per second.

A

PITCH

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31
Q

it is the function of
intensity.

A

LOUDNESS

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32
Q

it is the degree to which the
compressions and
expansions of air differ from
each other.

A

LOUDNESS

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33
Q

it provides
information about the nature
of the particular sound.

A

TIMBRE-

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34
Q

First vibration happens

A

TYMPANIC MEMBRANE

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35
Q

It is the most important
membrane in the Organ of
Corti that holds the auditory
receptor cells.

A

BASILAR MEMBRANE

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36
Q

 Bundle of axons of bipolar
neurons that sends auditory
information to the brain.

A

COCHLEAR NERVE

37
Q

Cell bodies resides in the
Cochlear Nerve Ganglion

A

COCHLEAR NERVE

38
Q

Excitatory Neurotransmitter
at the Afferent Synapse.

A

GLUTAMATE

39
Q

PRIMARY FUNCTIONS OF
VESTIBULAR SYSTEM

A

 Balance
 Maintenance of the head in an
upright position.
 Adjustment of the eye
movement to compensate for
head movements.

40
Q

2 COMPONENTS OF VESTIBULAR
SYSTEM

A

 VESTIBULAR SAC &  SEMI-CIRCULAR CANALS-

41
Q

It respond to the force of gravity and inform
the brain about the head’s
orientation

A

VESTIBULAR SAC-

42
Q

It respond to angular
acceleration (changes in the
rotation of the head

A

SEMI-CIRCULAR CANALS-

43
Q

It is important in maintaining
both adequate nutrition and
quality of life

A

GUSTATION

44
Q

It helps us determine the
tastes of foods using taste
receptors.

A

GUSTATION

45
Q

It is the composite of olfaction and gustation.

A

FLAVOR

46
Q
  • It is the alkaloid
    tastes from foods.
A

BITTERNESS

47
Q

It is the acidity taste from foods – unripe
fruits, spoil due to bacterial
activity

A

Sourness

48
Q

It is detected by the saltiness receptors from
foods that contains sodium
chloride.

A

SALTINESS

49
Q

It is a Japanese word that means “ Good
Taste

A

UMAMI

50
Q
  • It is detected by its odor
    and texture.
A

FAT

51
Q

an enzyme which ensures
that fatty acid detectors are
stimulated

A

LINGUAL LIPASE

52
Q

consists of groups of 20 to 50 receptor cells, specialized neurons arranged
somewhat like the segments of
an orange

A

taste buds

53
Q

– it is located at the end of
each cell and project through
the opening of the taste bud
(pore) into the saliva that coats
the tongue.

A

cilia

54
Q

it form synapses with dendrites of
bipolar neurons whose axons
convey gustatory information
to the brain through cranial
nerves 7, 9, and 10

A

Taste Receptor Cells

55
Q

small protuberances of the tongue.

A

PALPILAE

56
Q

-shaped like little
plateaus

A

Papillae

56
Q

-shaped like little
plateaus

A

Papillae

57
Q

The first relay station for
taste.

A

NUCLEUS OF THE SOLITARY
TRACT

58
Q

Part of the brain that receive
the gustatory information

A

CEREBRAL CORTEX

59
Q

It contains free nerve endings
of TRIGEMINAL NERVE
AXONS.

A

OLFACTORY MUCOSA

60
Q

-It presumably mediate sensations of pain
that can be produced by sniffing some irritating chemicals

A

TRIGEMINAL NERVE AXONS.

61
Q

It lies at the base of the brain on
the ends of the stalk-like
olfactory tract

A

OLFACTORY BULB

62
Q

It receives a single axon from
olfactory receptor cells and
forms a synapse with dendrites
of mitral cells.

A

OLFACTORY BULB

63
Q

Helps in converting the odor to
olfactory information

A

OLFACTORY BULB

64
Q

Synapses take place in the
complex axonal and dendritic
arborization

A

OLFACTORY GLOMERULI

65
Q

odor memory

A

hippocampus

66
Q

It contains specialized
vascular structure that
facilitate heat loss

A

GLABROUS SKIN

67
Q

It contains a dense, complex
mixture of receptors.

A

GLABROUS SKIN

68
Q

Encapsulated the receptors
that detect the stimuli

A

MECHANORECEPTORS

69
Q

The movement of the
mechanoreceptors causes
ion channels to open, and the
flow of ions into or out of the
dendrite causes a change in
the membrane potential.

A

MECHANORECEPTORS

70
Q

It is the stimuli that cause vibration in the skin or change pressure.

A

TOUCH

71
Q

 It is the feeling of warmth
and coolness, not absolute,
except at the extremes.

A

TEMPERATURE

72
Q

neither warmth
nor coolness, depends on
the thermal stimulation of
the area

A

neutrality

73
Q

Pain and emotional reaction
to it are controlled by
mechanisms within the
brain.

A

PAIN

74
Q

accomplished by the
networks of free nerve
endings of the skin.

A

Pain perception

75
Q

detectors of noxious stimuli.

A

NOCICEPTORS

76
Q

pure perception of the intensity of painful stimulus.

A

SENSORY COMPONENT

77
Q

unpleasantness or degree to which the individual is bothered

A

IMMEDIATE EMOTIONAL
CONSEQUENCES OF PAIN

78
Q

Responsible for actions.

A

SKELETAL MUSCLE

79
Q

Attached to bones at each end and move the bones when they contract.

A

SKELETAL MUSCLE

80
Q

Enumerate Sensory Component Pathway

A

the spinal cord > ventral
posterolateral thalamus >
primary and secondary
somatosensory cortex.

81
Q

Electrical stimulation causes
painful burning and stinging
sensations.

A

INSULAR CORTEX

82
Q

Damage to this region decreases
people’s emotional response to
pain – they continue to feel the
pain but do not seem to
recognize that it is harmful.

A

INSULAR CORTEX

83
Q

Involved in the perception of
pain (intensity)

A

Primary Somatosensory Cortex

84
Q

Involved in the immediate
emotional effects
(unpleasantness)

A

Anterior Cingulate Cortex

85
Q

It contains extrafusal muscle
fibers, which provide the force of
contraction.

A

ALPHA MOTOR NEURONS

86
Q

Contain intrafusal muscle fiber –
sensitivity to increase muscle
length.

A

GAMMA MOTOR NEURON

87
Q

Enumerate the auditory pathway

A

COCHLEAR NUCLEUS
SUPERIOR OLIVATORY
INFERIOR COLLICULUS
MEDIAL GENOCULATE
PRIMARY AUDITORY

BIO PSYCH (6 decks)

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