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Perception > Final: Chapter 16 > Flashcards

Final: Chapter 16 Flashcards

1
Q

What 3 components do chemical senses involve?

A

taste, olfaction, flavor

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2
Q

Occurs when molecules - often associated with food - enter the mouth in solids or liquid form and stimulate receptors on the tongue

A

Taste

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3
Q

Occurs when airborne molecules enter the nose and stimulate receptor neurons in the olfactory mucosa, located on the roof of the nasal cavity

A

Olfaction

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4
Q

The impression we experience from the combination of taste and olfaction

A

Flavor

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5
Q

Light stimulates rod and cone receptors inside the eyeball

A

Vision

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6
Q

Pressure changes are transmitted to hair cells located deep inside the cochlea

A

Hearing

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7
Q

Stimuli applied to the skin are transmitted to receptors or nerve endings hidden under the skin

A

Cutaneous senses (touch)

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8
Q

Molecules stimulate receptors that are exposed to the environment

A

Taste and olfaction

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9
Q

The constant renewal of the receptors

A

Neurogenesis

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10
Q

occurs when molecules enter the mouth in solid or liquid form and stimulate taste receptors on the tongue

A

Taste

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11
Q

What are the 5 basic taste sensations?

A

salty, sour, sweet, bitter, and umami

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12
Q

Often associated with compounds that have nutritive or caloric value and that are, therefore, important for sustaining life.

A

Sweetness

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13
Q

Compounds cause an automatic acceptance response and also trigger anticipatory metabolic responses that prepare the gastrointestinal system for processing these substances

A

Sweet compounds

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14
Q

Triggers automatic rejection responses to help the organism avoid harmful substances

A

Bitter compounds

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15
Q

Often indicates the presence of sodium

A

Salty tastes

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16
Q

Why do people seek salty foods?

A

to replenish the salt their body needs, especially if they lose a lot of sodium through sodium

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17
Q

The structures that cause the ridges and valleys that are located on the surface of the tongue

A

Papillae

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18
Q

What are the 4 categories of papillae?

A
  1. filiform papillae
  2. fungiform papillae
  3. foliate papillae
  4. circumvallate papillae
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19
Q

shaped like cones and are found over the entire surface of the tongue, giving it its rough appearance

A

Filiform papillae

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20
Q

shaped like mushrooms and found at the tip and sides of the tongue

A

Fungiform papillae

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21
Q

Are a series of folds along the back of the tongue on the sides

A

Foliate papillae

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22
Q

Are shaped like flat mounds surrounded by a trench and are found at the back of the tongue

A

Circumvallate papillae

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23
Q

All of the papillae except the filiform papillae contain ______________.

A

taste buds

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24
Q

How many taste cells does each taste bud contain?

A

50 to 100 taste cells

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25
Q

Have tips that protrude into the taste pore

A

Taste cells

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26
Q

Occurs when chemicals contact receptor sites located on the tips of these taste cells

A

Transduction

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27
Q

List the 4 ways that electrical signals generated in the taste cells are transmitted from the tongue toward the brain in a number of different nerves

A
  1. the chorda tympani nerve (from taste cells on the front and sides of the tongue)
  2. the glossopharyngeal nerve (from the back of the tongue)
  3. the vagus nerve (from the mouth and throat)
  4. the superficial petrosal nerve (from the soft palette - the top of the mouth)
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28
Q

From this area, signals travel to the thalamus and then to two areas in the frontal lobe that are considered to be the primary taste cortex - the insula and the frontal operculum - which are partially hidden behind the temporal lobe

A

Nucleus of the solitary tract

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29
Q

The receptor sheet for taste. It contains papillae and all of the other structures like taste buds, taste cells, etc.

A

Tongue

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30
Q

The structures that give the tongue its rough appearance. There are 4 kinds, each with a different shape.

A

Papillae

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31
Q

Contained on the papillae. There are about 10,000 taste buds

A

Taste buds

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32
Q

Cells that make up a taste bud. There are a number of cells for each bud, and the tip of each one sticks out into a taste pore. One or more nerve fibers are associated with each cells.

A

Taste cells

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33
Q

Sites located on the tips of the taste cells. There are different types of sites for different chemicals, Chemicals contacting the sites cause transduction by affecting ion flow across the membrane of the taste cell

A

Receptor sites

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34
Q

The idea that quality is signaled by the activity in individual neurons that are tuned to respond to specific qualities

A

Specificity Coding

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35
Q

The idea that quality to signaled by the pattern of activity distributed across many neurons

A

Population Coding

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36
Q

Another name for population coding

A

Across-fiber patterns

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37
Q

What is evidence for the specificity coding?

A

That there are receptors that are specifically tuned to sweet, bitter, and umami tastes

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38
Q

Blocks the flow of sodium into taste receptors

A

Amiloride

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39
Q

What happens when you apply amiloride to the tongue?

A

It causes a decrease in the responding of neurons in the rat’s brainstorm (nucleus of the solitary tract) that respond best to salt.

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40
Q

How are neurons tuned in the taste system?

A

Broadly tuned, with many neurons responding to more than one taste quality

41
Q

Involved in determining taste as well, especially at higher levels of the system

A

population coding

42
Q

What could determine subtle differences between tastes within a category?

A

population coding

43
Q

Can genetic differences affect people’s ability to sense the taste of certain substances?

A

YES

44
Q

Bitter substance that some people have the ability to taste

A

Phenylthiocarbamide (PTC)

45
Q

What is another substance experimented with that has properties similar to PTC?

A

PROP (6-n-propylthiouracil)

46
Q

What causes the differences in people’s ability to taste PROP?

A

People who can taste PROP have higher densities of taste buds than those who can’t taste it

47
Q

having a poor sense of smell that is not crucial to survival

A

Microsmatic

48
Q

Having a well developed sense of smell

A

Macrosmatic

49
Q

The lowest concentration at which an odorant can be detected.

A

Detection threshold

50
Q

Participants are presented with blocks of two trials - one trial contains a weak odorant and the other, no odorant

A

Forced-choice method

51
Q

TRUE OR FALSE: knowing the correct label for the odor seems to not affect our perception into that odor

A

FALSE, labels transforms our perceptions of odor

52
Q

Cells that provide metabolic and structural support to the olfactory sensory neurons

A

Sustentacular cells

53
Q

What cognitive disease is loss of smell associated with?

A

Alzheimer’s disease (AD)

54
Q

What is the main difference of olfactory losses between AD and COVID-19?

A

In AD, the loss of olfaction begins occurring decades before the occurrence of clinical symptoms such as memory loss and difficulties in reasoning.

55
Q

What can we do with other senses that we cannot do with olfaction?

A

We can describe other senses, like colors relating to wavelengths for vision or describing different pitches for sound, but we lack the specific language for odor quality.

56
Q

Can molecules that have similar structures smell different?

A

YES

57
Q

Can molecules that have different structures smell similar?

A

YES

58
Q

There are odorants that did not exist in nature and have a quality that no human has smelled before, and which cannot be explained by reference to other odorants.

A

Odor objects

59
Q

What is the first stage of perceiving odor objects?

A

Takes place in the olfactory mucosa and olfactory bulb, involves analyzing. The olfactory system analyzes the different chemical components of odors and transforms these components into neural activity at specific places in the olfactory bulb

60
Q

What is the second stage of perceiving odor objects?

A

Takes place in the olfactory cortex and beyond, involves synthesizing. The olfactory system synthesizes the information about chemical components received from the olfactory bulb into representations of odor objects

61
Q

A dime-sized region located on the roof of the nasal cavity just below the olfactory bulb

A

Olfactory mucosa

62
Q

What is carried into the nose in the air stream, which brings these molecules into contact with the mucosa?

A

Odorant molecules

63
Q

Located in the mucosa and the supporting cells

A

Olfactory receptor neurons (ORNs)

64
Q

Are sensitive to chemical odorants

A

Olfactory receptors

65
Q

What is one parallel between visual pigments and olfactory receptors?

A

They are both sensitive to a specific range of stimuli.

66
Q

Measures the increase in calcium ions by soaking olfactory neurons in a chemical that causes the ORN to fluoresce with a green glow when exposed to ultraviolet (380nm) light

A

Calcium imaging

67
Q

When the olfactory receptors responds, the concentration of ______________ increases inside the OR.

A

Calcium ions (Ca++)

68
Q

The pattern of activation for each odorant, which is indicated by reading across each row

A

Oderant’s recognition profile

69
Q

Activation of receptors in the mucosa causes electrical signals in the ORNs that are distributed across the mucosa. These ORNs send signals to structures called?

A

Glomeruli

70
Q

What is the basic principle of the relationship between ORNs and glomeruli?

A

All of the ORNs of a particular type send their signals to just one or two glomeruli, so each glomerulus collects information about the firing of a particular type of ORN.

71
Q

functional organization of glomerular activity patterns

A

Chemotopic maps

72
Q

a representation of how chemical structures are perceived as odors

A

Odor maps

73
Q

to enhance both the detection and discrimination of odorants

A

Odotoptic maps

74
Q

What led to the proposal of odotopic maps?

A

DIfferent chemicals cause activity in specific areas

75
Q

Odorants that caused activity in specific locations in the olfactory bulbs now cause widespread activity in the __________, and there is now an overlap between the activity caused by different odorants.

A

Piriform cortex (PC)

76
Q

Similar to fMRI, which determines brain activation by measuring changes in blood flow, it shows that hexanal and pentyl acetate cause different patterns of activity in the rat olfactory bulb.

A

Functional ultrasound imagery

77
Q

What does the formation of odor objects involve?

A

Learning, which links together the scattered activations that occur for a particular object

78
Q

What happens to neurons when they are exposed to the same smell stimuli over and over again?

A

Neural connections form, and the neurons become associated with eachother.

79
Q

When does a stable memory become established?

A

When neurons become linked

80
Q

When do odor objects become formed?

A

When experience with an odor causes neurons in the piriform cortex to become linked

81
Q

Can olfaction create memories?

A

yes under some circumstances

82
Q

dramatic description of how tasting a cookie unlocked memories he hasn’t thought of for years

A

Proust effect

83
Q

What are some characteristics of the Proust effect?

A
  1. memories were realized not by seeing the cookie but by tasting it
  2. memory was vivid and transported Proust back to a number of places from his past
  3. the memory was from Proust’s early childhood.
84
Q

Elicited by odors and are memories about events from a person’s life story

A

Evoked autobiographical memories (OEAMs)

85
Q

overall impression that we experience from the combination of nasal and oral stimulation

A

Flavor

86
Q

Sensations we experience from both olfactory and taste receptors are referred to the mouth

A

Oral capture

87
Q

Neurons that respond to more than one sense

A

Bimodal neurons

88
Q

Odor associated with the food eaten to satiety (the quality or state of being fed or gratified to or beyond capacity)

A

Sensory-specific satiety

89
Q

a nexus for sensory integration, the modulation of autonomic reactions, and participation in learning, prediction and decision making for emotional and reward-related behaviours.

A

Orbitofrontal cortex

90
Q

Activity is related to the pleasantness of an odor or flavor/ involved in determining the reward value of foods

A

Orbitofrontal cortex

91
Q

Interactions that involve more than one sense of quality

A

Multimodal interactions

92
Q

a perceptual illusion that demonstrates how the brain combines visual and auditory information to create a unified understanding of speech; seeing a speaker’s lips move can affect what sound the listener hears

A

McGurk Effect

93
Q

refers to how a property of a chemical sense - taste, olfaction, or flavor - is associated with properties of other senses.

A

Correspondences

94
Q

According to correspondences, fruits were matched with _________.

A

High pitches

95
Q

According to correspondences, smells such as musk and dark chocolate were matched with _________.

A

low pitches

96
Q

According to correspondences, tastes of citric acid and sucrose were matched with _________.

A

high tones

97
Q

According to correspondences, tastes of coffee and MSG were matched with _________.

A

lower tones

98
Q

How old are infants that respond to banana extract or vanilla extract with sucking and facial expressions that are similar to smiles, and respond to concentrated shrimp odor and an order resembling rotten eggs with rejection or disgust?

A

3 to 7 days old

99
Q

How does a mother’s diet during pregnancy affect the developing fetus?

A

it changes the flavor profile of the amniotic fluid; by the last trimester, the taste and olfactory receptors are functioning and the fetus swallows between 500 to 1000 ml of amniotic fluid a day

Perception (17 decks)

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