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Psyc2022 > Intro Perception & Chemical Senses > Flashcards

Intro Perception & Chemical Senses Flashcards

0
Q

What is sensation?

A

Ability to detect a stimulus. Physiological response to a stimulus

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1
Q

What is perception

A

Psychologically based. While processing it you are Giving meaning to a detected stimulus

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2
Q

Perception defines our experience of

A

Reality

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3
Q

We perceive signals in our environment which are important to our…

A

Survival

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4
Q

Perception is a product of…

A

Evolution

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5
Q

Psychophysics is

A

How ppl perceive different sensations

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6
Q

Most important motivation for development of psychophysics is…

A

Perception seems very subjective

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7
Q

How do we measure perception?

A

Absolute thresholds

Signal detection

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8
Q

Absolute threshold (psychophysics)

A

What is the outer limit of our perception? Smallest intensity of a stimulus that can be physically detected.

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9
Q

Standard measure of absolute threshold is:

A

50% of time person can detect a stimulus

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10
Q

Can see a candle flame a bit less than…

A

50km away

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11
Q

Can hear a ticking watch up to…

A

6 meters away with no other noise

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12
Q

Can detect a tilt less than

A

1/2 a minute on a clock face (vestibular)

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13
Q

Can taste ………. Of sugar in 8 litres of water

A

A teaspoon

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14
Q

Can smell ………….. Of perfume in 3 rooms

A

A drop

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15
Q

Can feel the wing of a fly falling on your cheek from a height of…..

A

10cms

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16
Q

How to separate sensitivity from a biased response?

A

Using signal detection

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17
Q

Just noticeable difference JND

A

Smallest difference before being noticed. Three lines.

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18
Q

Signal detection measurement

A

Lines that are the same in the testing… As well as different lines.

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19
Q

Signal detection. If a person is biased to saying “yes” a lot. They will have a lot of……..in their testing results

A

‘False alarms’

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20
Q

Signal detection. If a person is highly biased to saying ‘no’ they will be more………..in their test results.

A

Misses

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21
Q

Webers law

A

People’s perceptions may differ depending on what the object actually is. JND will be more for an object that is lighter as opposed to a heavy object. Sensitivity decreases when objects get heavier.

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22
Q

Fechners law (after webber)

A

Same as weber but he put it in a mathematical equation. JND btwn two objects that have smaller intensity will increase quickly as the weight increases.

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23
Q

Stevens power law

A

Intensity of Sensations measured in relation to a specific stimulus.

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24
Q

Stevens power law and pain

A

Electric shock. Rating it in terms of magnitude. Estimations of sensation increased hugely as small voltage increases happened.

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25
Q

Stevens power law and light detection

A

As the light brightness increased sensitivity (%) was reduced - couldn’t detect big changes.

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26
Q

Sensory stimuli depends on…

A

What is means for you/how it affects you.

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27
Q

Different reactions to different stimulus related to different sensory modalities that has an….

A

Evolutionary basis

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28
Q

Are people’s sensations the same?

A

No

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29
Q

Cross-modality matching

A

Used to determine whether people’s sensations of stimuli intensity is similar or not. Match sound to another modality (ie sound with corresponding with colour intensity)

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30
Q

The 2 chemical senses are

A

Taste

Smell

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31
Q

Smell is

A

Olfaction

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32
Q

Taste is called

A

Gustation

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33
Q

Taste and smell called chemical senses because…

A

Involve the detection of chemicals

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34
Q

Smell detects chemicals in the

A

Air

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35
Q

Chemicals in the air we detect are called

A

Odourants

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36
Q

Odourant Air chemicals need to be one of 3 things:

A

Volatile to float in air
Small enough to detect
Needs to be water repellent

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37
Q

We can’t detect:

A

Carbon dioxide

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38
Q

The centre of smell detection is at the…

A

Olfactory epithelium

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39
Q

Olfactory epithelium contains

A

Olfactory receptor cells or sensory neurons OSN

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40
Q

How many Olfactory Sensory neurons OSN do we have?

A

20 million

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41
Q

How many different types of Olfactory sensory neurons OSN do we have?

A

350-400

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42
Q

Each smell actives a few types of different…

A

OSNs

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43
Q

Once OSNs are activated the signals then go to the…

A

Glomeruli

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44
Q

What is glomeruli?

A

First stage of processing. Cells that coordinate info from OSNs. Pass info on to other cells and eventually to the olfactory cortex in the brain

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45
Q

Olfactory cortex is buried deep inside the

A

Temporal lobe

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46
Q

Unique characteristics of odour perception…

A
  • OSN are very slow to reach the brain
  • Depends on past experience with smell
  • odour hedonics (preference) largely learnt
  • smell disconnected from language
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47
Q

Reaction to smells can be in a very

A

Physical/primal level. Which past experience shaping our perception.

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48
Q

Smells can trigger

A

Memories

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49
Q

Smells produce more

A

Emotionally intense memories

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50
Q

Memories triggered by odours activate the …… More than memories cued by other senses

A

Amygdala

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51
Q

Amygdala

A

Emotional learning

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52
Q

Factors that affect our sense if smell

A 
Genetics
Experience
Cultural norms
Gender
Age
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53
Q

Anosmia

A

Inability to smell

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54
Q

Specific anosmia

A

Maybe just one thing you can’t smell

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55
Q

Global anosmia

A

No smell

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56
Q

Pheromones

A

Chemicals emitted by one member of a species that triggers a physiological or behavioural response in another member of same species. Way of communicating.

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57
Q

Pigs use pheromones as

A

Sexual communication

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58
Q

Androsterone

A

A steroid found in both male and female sweat and urine

59
Q

Humans cannot voluntarily secrete …… In order to communicate

A

Smells

60
Q

Chemosignals are

A

Chemicals released by humans detectable by olfactory system. Effect behaviour, mood, hormonal status, sexual arousal of other ppl

61
Q

Difference btwn pheromones and chemosigmals:

A
  • do not secrete chemosignals for communication

- response caused by chemosignals to other ppl is not reliable

62
Q

Pheromones in animal produce more…..responses in the other animal

A

Reliable

63
Q

Flavour is a combination of

A

Taste and smell

64
Q

2 kinds of ways we smell

A

Incoming air breathed through nostrils

Retro nasal olfactory sensations

65
Q

Retronasal olfactory sensations

A

Chewing food releases chemicals that dissolve in air in mouth travel up the palate to olfactory bulb as backwards them forwards to bulb

66
Q

Without smell ability to identify foods by taste is

A

Poor

67
Q

The more the intense the food the (ie coffee, chocolate)

A

Less likely ppl could identify it without smell

68
Q

Four basic tastes are:

A

Sour
Salty
Bitter
Sweet

69
Q

Preferences for taste are

A

Quite innate

70
Q

Umami

A

The fifth basic taste. Delicious savoury taste

71
Q

Smells can trigger

A

Memories

72
Q

Smells produce more

A

Emotionally intense memories

73
Q

Memories triggered by odours activate the …… More than memories cued by other senses

A

Amygdala

74
Q

Amygdala

A

Emotional learning

75
Q

Factors that affect our sense if smell

A 
Genetics
Experience
Cultural norms
Gender
Age
76
Q

Anosmia

A

Inability to smell

77
Q

Specific anosmia

A

Maybe just one thing you can’t smell

78
Q

Global anosmia

A

No smell

79
Q

Pheromones

A

Chemicals emitted by one member of a species that triggers a physiological or behavioural response in another member of same species. Way of communicating.

80
Q

Pigs use pheromones as

A

Sexual communication

81
Q

Androsterone

A

A steroid found in both male and female sweat and urine

82
Q

Humans cannot voluntarily secrete …… In order to communicate

A

Smells

83
Q

Chemosignals are

A

Chemicals released by humans detectable by olfactory system. Effect behaviour, mood, hormonal status, sexual arousal of other ppl

84
Q

Difference btwn pheromones and chemosigmals:

A
  • do not secrete chemosignals for communication

- response caused by chemosignals to other ppl is not reliable

85
Q

Pheromones in animal produce more…..responses in the other animal

A

Reliable

86
Q

Flavour is a combination of

A

Taste and smell

87
Q

2 kinds of ways we smell

A

Incoming air breathed through nostrils

Retro nasal olfactory sensations

88
Q

Retronasal olfactory sensations

A

Chewing food releases chemicals that dissolve in air in mouth travel up the palate to olfactory bulb as backwards them forwards to bulb

89
Q

Without smell ability to identify foods by taste is

A

Poor

90
Q

The more the intense the food the (ie coffee, chocolate)

A

Less likely ppl could identify it without smell

91
Q

Four basic tastes are:

A

Sour
Salty
Bitter
Sweet

92
Q

Preferences for taste are

A

Quite innate

93
Q

Umami

A

The fifth basic taste. Delicious savoury taste

94
Q

Smells can trigger

A

Memories

95
Q

Smells produce more

A

Emotionally intense memories

96
Q

Memories triggered by odours activate the …… More than memories cued by other senses

A

Amygdala

97
Q

Amygdala

A

Emotional learning

98
Q

Factors that affect our sense if smell

A 
Genetics
Experience
Cultural norms
Gender
Age
99
Q

Anosmia

A

Inability to smell

100
Q

Specific anosmia

A

Maybe just one thing you can’t smell

101
Q

Global anosmia

A

No smell

102
Q

Pheromones

A

Chemicals emitted by one member of a species that triggers a physiological or behavioural response in another member of same species. Way of communicating.

103
Q

Pigs use pheromones as

A

Sexual communication

104
Q

Androsterone

A

A steroid found in both male and female sweat and urine

105
Q

Humans cannot voluntarily secrete …… In order to communicate

A

Smells

106
Q

Chemosignals are

A

Chemicals released by humans detectable by olfactory system. Effect behaviour, mood, hormonal status, sexual arousal of other ppl

107
Q

Difference btwn pheromones and chemosigmals:

A
  • do not secrete chemosignals for communication

- response caused by chemosignals to other ppl is not reliable

108
Q

Pheromones in animal produce more…..responses in the other animal

A

Reliable

109
Q

Flavour is a combination of

A

Taste and smell

110
Q

2 kinds of ways we smell

A

Incoming air breathed through nostrils

Retro nasal olfactory sensations

111
Q

Retronasal olfactory sensations

A

Chewing food releases chemicals that dissolve in air in mouth travel up the palate to olfactory bulb as backwards them forwards to bulb

112
Q

Without smell ability to identify foods by taste is

A

Poor

113
Q

The more the intense the food the (ie coffee, chocolate)

A

Less likely ppl could identify it without smell

114
Q

Four basic tastes are:

A

Sour
Salty
Bitter
Sweet

115
Q

Preferences for taste are

A

Quite innate

116
Q

Umami

A

The fifth basic taste. Delicious savoury taste

117
Q

Smells can trigger

A

Memories

118
Q

Smells produce more

A

Emotionally intense memories

119
Q

Memories triggered by odours activate the …… More than memories cued by other senses

A

Amygdala

120
Q

Amygdala

A

Emotional learning

121
Q

Factors that affect our sense if smell

A 
Genetics
Experience
Cultural norms
Gender
Age
122
Q

Anosmia

A

Inability to smell

123
Q

Specific anosmia

A

Maybe just one thing you can’t smell

124
Q

Global anosmia

A

No smell

125
Q

Pheromones

A

Chemicals emitted by one member of a species that triggers a physiological or behavioural response in another member of same species. Way of communicating.

126
Q

Pigs use pheromones as

A

Sexual communication

127
Q

Androsterone

A

A steroid found in both male and female sweat and urine

128
Q

Humans cannot voluntarily secrete …… In order to communicate

A

Smells

129
Q

Chemosignals are

A

Chemicals released by humans detectable by olfactory system. Effect behaviour, mood, hormonal status, sexual arousal of other ppl

130
Q

Difference btwn pheromones and chemosigmals:

A
  • do not secrete chemosignals for communication

- response caused by chemosignals to other ppl is not reliable

131
Q

Pheromones in animal produce more…..responses in the other animal

A

Reliable

132
Q

Flavour is a combination of

A

Taste and smell

133
Q

2 kinds of ways we smell

A

Incoming air breathed through nostrils

Retro nasal olfactory sensations

134
Q

Retronasal olfactory sensations

A

Chewing food releases chemicals that dissolve in air in mouth travel up the palate to olfactory bulb as backwards them forwards to bulb

135
Q

Without smell ability to identify foods by taste is

A

Poor

136
Q

The more the intense the food the (ie coffee, chocolate)

A

Less likely ppl could identify it without smell

137
Q

Four basic tastes are:

A

Sour
Salty
Bitter
Sweet

138
Q

Preferences for taste are

A

Quite innate

139
Q

Umami

A

The fifth basic taste. Delicious savoury taste

140
Q

What three things can tell us where sound is coming from?

A

Interaural time difference
Interaural level difference
Head and Pinna cues

141
Q

Our brain can calculate the difference how fast each ear is receiving the info…..this is called

A

Interaural time difference

142
Q

Our brain can tell how loud each ear detects the stimulus…. This is called

A

Interaural level difference

143
Q

For there to be maximum Interaural time difference the sound would need to be coming

A

Directly to the left or right

144
Q

Where would the sound have to be located for there to be no Interaural time difference?

A

Directly in front or behind you

145
Q

Interaural level difference is a better cue for sound localisation for which frequency sounds

A

High

146
Q

Pinna is

A

The ear on the outside if your head

Psyc2022 (11 decks)

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