Chapter 4: Sensation & Perception Flashcards
1
Q
Subliminal Perception
A
- Previous exposure to a stimulus, can influence that individuals later responses to the same stimulus or a simular one
2
Q
Priming
A
- Perception bellow the threshold of conscious awareness
3
Q
Perceptual Set
A
- A filter that influences what aspects of a sense we perceive or pay attention to
4
Q
Absolute threshold
A
- Minimum amount of energy of a stimulus required for it to be detected at least 50% of the time
- Difference between not being able to and just being able to see anything to perceive a stimulus
5
Q
Difference threshold
A
- Smallest difference between a stimuli that can be detected at least 50% of the time
- Just noticable differnce
- Measure of smallest increase/decrease in physical stimulus (a smidge hotter, colder, lighter, ect)
- Depends on intensity of initial stimulus
6
Q
Autonomous Sensory Meridian Response (ASMR)
A
- Specific auditory/visual stimuli trigger sensations in the scalp, neck, back and shoulders
7
Q
Multimodel Integration
A
- The ability to combine sensation from different sensory perceptions, into a single integrated perception
- Eg. plugging nose being cutting something bad
8
Q
Non-tasters
A
- Reduced ability to taste
- Smallest # of tastebuds
9
Q
Medium tasters
A
- Nearly 2x as many tastebuds as non-tasters
10
Q
Super tasters
A
- Nearly 4x as many tastebuds as non-tasters
- Sensitive to bitter tastes
11
Q
Rods
A
- In eyes
- Photoreceptors that occupy the peripheral regions of the retina
- Highly sensitive under low light
- Respond to black + white
- 10-1 ratio with ganglion cells
12
Q
Cones
A
- In eyes
- Photoreceptors that are sensitive to different wavelengths of light we see as colour
- Help see colour and fine detail
- Doesn’t function in dim light
- All input is transmitted into ganglion cell
- 1-1 ratio w ganglion cells
13
Q
Taste buds
A
- Small bumps called papille
- 10 day lifepsan
- Each tastebud has 60-100 receptor cells
14
Q
Umami (5th sense)
A
- Response to glutamate found in protein rich foods like meat, milk, aged cheese, seafood
15
Q
Olfactory bulbs
A
- Brains central region for processing smells
16
Q
Olfactory epithelium
A
- Patch of tissue at the top of each nasal cavity
17
Q
Endorphins
A
- Body produces our own natural pain killers
- Produce feelings of well-being
18
Q
2-point threshold for touch
A
- Measures how far apart 2 point must be to be felt as 2 separate touches
19
Q
Nociception
A
- Nerve pathways that respond to uncomfortable situation, which inhibit pain messages that travel to the CNS
- Cognitive, sensory + emotional factors all interact