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BIO PSYCH > Module 4 > Flashcards

Module 4 Flashcards

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1
Q

It is the ability to perceive sounds.

A

HEARING

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2
Q

The interpretation of auditory
information

A

HEARING

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3
Q

Three Primary Functions

A
  • To determine the location of the resources of the sound
  • To recognize the identity of these resources
  • To detect sounds
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4
Q

It is produced by objects that vibrate and set molecules of air into motion.

A

SOUND

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5
Q

When an object vibrates, its movements causes molecules of air surrounding it to alternate between compressing and expanding, producing waves that travel away from the object approximately 1,200 km/ hr.

A

SOUND

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6
Q

Vibration ranges between approximately 30 to 20,000x/ sec –stimulates auditory receptor cells

A

SOUNDS

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7
Q

Three Physical Dimensions of Sound

A

PITCH
LOUDNESS
TIMBRE

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8
Q

it is determined by the frequency of vibration.

A

PITCH

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9
Q

it is measured in hertz (Hz) or cycles per second

A

PITCH

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10
Q

it is the function of intensity.

A

LOUDNESS

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11
Q

it is the degree to which the compressions and expansions of air differ from each other

A

LOUDNESS

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12
Q

it provides information about the nature of the particular sound

A

TIMBRE

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13
Q

It helps to direct sound waves to the auditory receptors.

A

EAR

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14
Q

Structures are organized by
their location:

A

❑ OUTER EAR
❑ MIDDLE EAR
❑ INNER EAR

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15
Q

Small hollow regions of the ear.

A

MIDDLE EAR

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16
Q

bones of the ear and set into vibration by the
tympanic membrane

A

Ossicles –

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17
Q
  • it is an efficient means of energy transmission.
A

Ossicles –

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18
Q

▪ Sounds transmitted through the air is
transferred into its liquid medium.

A

COCHLEA

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19
Q

It is the snail-shaped structure with 2 and 3 quarter turns of gradually tapering cylinder.

A

COCHLEA

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20
Q

Approximately 3,500
Necessary for normal hearing.

A

Inner Auditory Hair Cells

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21
Q

– auditory receptor cells

A

HAIR CELLS

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22
Q

Bundle of axons of bipolar neurons that
sends auditory information to the brain

A

COCHLEAR
NERVE

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23
Q

conveys action potential.

A

AXONAL PROCESS –

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24
Q

Cochlear nerve cell bodies resides in the

A

Cochlear Nerve Ganglion

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25
Q

The source of the efferent axons.

A

SUPERIOR OLIVARY COMPLEX

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26
Q

Group of nuclei in the medulla

A

SUPERIOR OLIVARY COMPLEX

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27
Q

The efferent fibers

A

OLIVOCOCHLEAR BUNDLE

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28
Q

The fibers form synapses directly on outer hair cells
and on the dendrites that serve the inner hair cells.

A

OLIVOCOCHLEAR BUNDLE

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29
Q

Inhibitory Neurotransmitter at the Efferent Terminal Button

A

ACETYLCHOLINE

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30
Q

Large fiber bundle of axons of the neurons in the nuclei.

A

LATERAL LEMNISCUS

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31
Q

It received a separate tonotopic map of the auditory information from the ventral division from the medial geniculate nucleus.

A

CORE REGION

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32
Q

Primary auditory cortex.

A

CORE REGION

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33
Q

Surrounds the primary auditory cortex

A

BELT REGION

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34
Q

It receives information both from the primary auditory cortex and from the dorsal and medial divisions of the medial geniculate nucleus.

A

BELT REGION

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35
Q

It receives information from the belt region

A

PARABELT REGION

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36
Q

Highest level of auditory association cortex.

A

PARABELT REGION

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37
Q

Ends in the parietal cortex, involved
in perception of location

A

DORSAL STREAM

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38
Q

Ends in the inferior temporal cortex,
involved in perception of form.

A

VENTRAL STREAM

39
Q

Begins in the anterior parabelt
region, involved with analysis of
complex sounds.

A

ANTERIOR STREAM

40
Q

Begins in the posterior parabelt
region, involved with sound
localization

A

POSTERIOR STREAM

41
Q

Moderate to High Frequencies.
▪ It occurs because acoustic stimuli of
different frequencies causes different
parts of the basilar membrane to flex
back and forth, triggering the
neurons in those locations to fire

A

PLACE CODING

42
Q

▪ Low Frequencies.
▪ It occurs because lower frequencies
are detected by neurons that fire in
synchrony with the movements of
the apical end of the basilar
membrane

A

RATE CODING

43
Q

It represented by an increased
rate if action potentials from
auditory hair cells.

A

HIGH
FREQUENCY
SOUNDS

44
Q

t represented by number of
axons arising from the low-frequency detecting neurons

A

LOW
FREQUENCY
SOUNDS

45
Q

– determining the beginning,
middle, and end of a sound

A

Overtones

46
Q

Simultaneous arrival of sound at
each ear of different portions of
sound wave

A

Phase Difference

47
Q

Compare binaural input and help
determine location

A

Coincidencedetecting Cells

48
Q

Three Primary Functions (Vestibular System)

A

-Balance
-Adjustment of the eye movement to compensate for head movements.
-Maintenance of the head in an upright position

49
Q

It respond to the force of gravity and inform the brain about the head’s orientation

A

VESTIBULAR SAC

50
Q

It respond to angular acceleration (changes in the rotation of the head).

A

SEMI-CIRCULAR CANALS

51
Q

Sense of tasting.

A

GUSTATION

52
Q

It is important in maintaining both
adequate nutrition and quality of life.

A

GUSTATION

53
Q

It helps us determine the tastes of
foods using taste receptors.

A

GUSTATION

54
Q

It helps us determine the tastes of
foods using taste receptors.

A

GUSTATION

55
Q

It is the composite of olfaction and
gustation.

A

FLAVOR

56
Q

six qualities of taste

A

▪ Bitterness
▪ Sourness
▪ Sweetness
▪ Saltiness
▪ Umami
▪ Fat

57
Q

It is detected by the sweetness receptors
from sweet-tasting foods.

A

SWEETNESS

58
Q

It is detected by the saltiness receptors from
foods that contains sodium chloride

A

SALTINESS

59
Q

It is a Japanese word that means “ Good Taste”

A

UMAMI

60
Q

Umami receptor cells can detect what specific substance in foods stimulationg the quality of taste?

A

monosodium glutamate (MSG)

61
Q

It is also known as the ear drum where the first vibration of sound happens

A

TYMPANIC MEMBRANE

62
Q

It is the acidity taste from foods – unripe
fruits, spoil due to bacterial activity.

A

SOURNESS

63
Q

Acidity tastes sour and causes avoidance reaction.

A

SOURNESS

64
Q

It is the alkaloid tastes from foods.

A

BITTERNESS

65
Q

It is detected by the bitterness receptors usually from plants.

A

BITTERNESS

66
Q

It is detected by its odor and texture.

A

FAT

67
Q

When fat reaches the tongue, some of the molecules are broken down into fatty acids by an enzyme also known as

A

lingual lipase

68
Q
  • small protuberances of the tongue.
A

Papillae

69
Q

shaped like little plateaus .

A

Papillae

70
Q

– it is in the anterior 2/3 of the tongue that contain up to eight taste buds, along with the receptors for pressure, touch, and temperature.

A

FUNGIFORM PAPILLAE –

71
Q

consist of up to eight parallel folds along
each edge at the back of the tongue with an approximately 1,300 taste buds.

A

FOLIATE PAPILLAE –

72
Q

arranged in an inverted V on the posterior third of the tongue

A

CIRCUMVALLATE PAPILLAE

73
Q

consists of groups of 20 to 50 receptor cells,
specialized neurons arranged somewhat like the segments of an orange.

A

Taste Buds

74
Q

t is located at the end of each cell and project through the opening of the taste bud (pore) into the saliva that coats the tongue.

A

Cilia

75
Q

it form synapses with dendrites of bipolar neurons whose axons convey gustatory information to the brain through cranial nerves 7, 9, and 10.

A

Taste Receptor Cells

76
Q

How long is the life span of a taste receptors cells

A

10 days

77
Q

TRANSDUCTION OF GUSTATORY INFORMATION

A

Taste molecules bind with the Taste receptor cells – Taste molecules will produce changes in membrane permeability – RECEPTOR
POTENTIALS

78
Q

It helps us to identify food and avoid food that has spoiled and is unfit to eat.

A

OLFACTION

79
Q

t has numerous receptor cells –approximately 10M cells

A

OLFACTION

80
Q

It helps the members of many species to track prey or detect predators and to identify friends,
foes, and receptive mates

A

OLFACTION

81
Q

It is consists of volatile substances
having a molecular weight in the
range of approximately 15-300.

A

ODORANT

82
Q

Almost all odorous compounds are
lipid soluble and of organic origin.

A

ODORANT

83
Q

It is a two patches of mucous membranes where the olfactory receptor cells resides

A

OLFACTORY EPITHELIUM

84
Q

10% - air that enters the nostrils reaches the olfactory epithelium.

A

OLFACTORY EPITHELIUM

85
Q

OLFACTORY RECEPTOR CELLS

A

bipolar neurons
olfactory mucosa that
cribriform plate

86
Q

It contains enzymes that destroy odorant molecules

A

SUPPORTING CELLS

87
Q

It helps to prevent them from damaging the olfactory receptor cells

A

SUPPORTING CELLS

88
Q

It contains free nerve endings of
trigeminal nerve axons.

A

OLFACTORY MUCOSA

89
Q

It presumably mediate sensations of pain that can be produced by sniffing some irritating chemicals

A

trigeminal nerve axons.

90
Q

It presumably mediate sensations of pain that can be produced by sniffing some irritating chemicals

A

OLFACTORY BULB

91
Q

It receives a single axon from
olfactory receptor cells and
forms a synapse with dendrites
of mitral cells.

A

OLFACTORY BULB

92
Q

Synapses take place in the
complex axonal and dendritic
arborizations.

A

OLFACTORY GLOMERULI

93
Q

it projects directly to the amygdala and to two regions of the limbic cortex

A

OLFACTORY TRACT AXONS

94
Q

what are the two regions of the limbic cortex:

A

❑ PIRIFORM CORTEX
(Primary Olfactory Cortex)
❑ ENTORHINAL CORTEX

BIO PSYCH (6 decks)

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