Exam 2: Ch 10 Sensory Physiology Flashcards
Sensory receptors transduce (=change) environmental information into
APs – the common language of NS
Each type of sensory receptor responds
a particular modality (=form of info, e.g. sound, light, pressure)
Different modalities are perceived as different because
because of CNS pathways they stimulate
2 classification schemes for sensory receptors
1. Structural
2. Functional
1. Structural
simple dendritic endings of neurons
• Free (pain, temperature)
• Encapsulated within non-neural structures (pressure) or modified epithelia (taste)
2. Functional
Functional classification of sensory receptors groups them according to type of stimulus they transduce
Functional classification of sensory
- chemoreceptors
- photoreceptors
- thermoreceptors
- mechanoreceptors
- nociceptors
- proprioceptors
Chemoreceptors
sense chemical stimuli (taste buds, olfactory receptors)
Photoreceptors
transduce light (rods and cones)
Thermoreceptors
respond to temperature changes (heat and cold)
Mechanoreceptors
respond to deformation of their cell membrane (touch, pressure, hair cells of inner ear)
Nociceptors
respond to intense stimuli by signaling pain
Proprioceptors
signal positional information of body parts (joint receptors, golgi tendons, muscle spindles)
Sensory receptors can also be categorized according to location:
- Cutaneous receptors
- Special sense receptors
Cutaneous receptors
are near an epithelial surface (respond to touch, pressure, temperature or pain)
Special sense receptors
are part of a sensory organ (hearing, sight, equilibrium)
Sensory Receptor Responses
Tonic receptors
Phasic receptors
Tonic receptors
respond at constant rate as long as stimulus is applied (e.g. pain)
Phasic receptors
respond with burst of activity but quickly reduce firing rate to constant stimulation
Which sensory receptor is Responsible for sensory adaptation
Phasic receptors
- • e.g. smell and touch
Generator (receptor) potentials
sensory receptor equivalents of EPSPs
Generator (receptor) potentials is produced why
in response to adequate stimulus
Generator (receptor) potentials are proportional to
stimulus intensity
• NOTE: After threshold is reached, intensity is coded for by AP frequency
In phasic receptors the generator potential
adapts to a constant stimulus & quickly diminishes in amplitude
In tonic receptors, generator potential
does not adapt to a constant stimulus
Cutaneous sensations include the following
- touch
- pressure
- heat
- cold
- pain
- ruffini endings & merkel’s discs
Cutaneous sensations are mediated by
free & encapsulated nerve endings
heat
mediated by free nerve endings; located deeper in dermis
heat elicits pain thru
capsaicin receptors; capsaicin is “hot” chemical in chili peppers
cold
mediated by free nerve endings; located in upper dermis
pain
- mediated by free nerve endings called nociceptors
• Use glutamate & substance P as NTs; substance P called “pain NT”
Ruffini endings & Merkel’s discs
are slow-adapting, expanded free nerve endings that mediate touch
Encapsulated nerve endings
- mediate touch, pressure
- adapt quickly and include Meisner’s & Pacinian corpuscles
Two-point touch threshold
Is minimum distance at which 2 points of touch can be perceived as separate
Two-Point Touch Threshold Measure of
of tactile acuity or distance between receptive fields (area of skin whose stimulation results in changes in the firing rate of a neuron)
Lateral Inhibition
Is CNS process that sharpens sensation
Sensory neurons at center of stimulation area inhibit more lateral neurons
Lateral Inhibition eg.
- when blunt object touches skin sensory neurons in center are stimulated more than outer ones & inhibit them
- Object perceived as single touch with well-defined borders
Taste and smell receptors are
are exteroceptors because respond to chemicals in external environment
Interoceptors
respond to chemicals in internal environment
Taste/Gustation Detects
sweet, sour, salty, bitter, & amino acids (umami)
Taste receptor cells are
modified epithelial cells
How many taste receptors in each taste bud?
50-100 are in each taste bud
Salty & sour
do not have receptors
act by passing through channels
Sweet & bitter
- have receptors
- act thru G-proteins
Smell (olfaction) receptors
located in olfactory epithelium at top of nasal cavity