Chapter 5 Flashcards

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1
Q

Sensation and Perception

A

Sensation- how we get info. From outside world
Perception- make sense of sensory info. (Ex. Pressure on eye=perception of light)

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2
Q

Absolute threshold

A

Minimum amount of stimuli necessary

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3
Q

Difference threshold

A

Minimum amount of change

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4
Q

Sensory adaptation

A

Senses adapt to environment

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5
Q

Inattentional blindness

A

So focused on one object you don’t notice the other.

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6
Q

Research on subliminal perception

A

The perception of a series of stimulus the person is not consciously aware of and gets under the influence involuntarily.

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7
Q

Properties of light

A

Intensity, frequency or wavelength

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8
Q

Parts of the eye

A

Iris:colored part
Cornea:clear dome over iris
Pupil: black opening that lets light in
Sclera: white of eye
Lens: hind iris and pupil
Retina: converts light that enters eye into electrical signals
Optic nerve: process so that we can see

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9
Q

Perceiving light process

A

When light hits the retina (a light-sensitive layer of tissue at the back of the eye), special cells called photoreceptors turn the light into electrical signals

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10
Q

Color perception

A

trichromatic theory- red,green,blue
Opponent process- yellow/blue, red/green, and black/white

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11
Q

Cues in depth perception

A

Binocular cues- Disparity ,Convergence
Monocular cues- linear perspective, interposition, overlap, texture gradient

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12
Q

Properties of sound

A

Pitch, frequency, amplitude, consistency

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13
Q

parts of the ear

A

outer ear-pinna, external canal
middle ear-ossicles the three small bones (malleus, incus, stapes)
inner ear- cochlea, vestibule

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14
Q

Describe the Process of Perceiving Sound

A

sound waves enter the outer ear, and travel through a narrow passageway- the ear canal, which leads to the ear drum.

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15
Q

Identify Theories of Pitch

A

temporal theory- low frquency
place theory- high frequency

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16
Q

Reasons for Hearing Loss

A

age, noise levels/exporsure to sound, ear/sinus congestion

17
Q

Basic Chemical Senses – Taste and Smell

A

basic taste- sweet, sour, salty, bitter, umami (savory)

18
Q

Major Skin/Touch Sensations

A

pressure, temp.,pain
kinesthetic- sense of balance

19
Q

Methods for Organizing Visual Information

A

proximity (lumps together)
continuity
simiarity (look the same together)
closure (ability to see whole pic.)

20
Q

Perceptual Constancy

A

size- image changes, we dont see size change
shape- consistency of shape
brightness
color- same color even though different lighting

21
Q

Other Factors Affecting Perception

A

motiviation and emotion
expectations
persnality
perceptual style- field dependent and independent
experience and culture- see someone that looks familiar might change experience