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PSYC1002 > Perception > Flashcards

Perception Flashcards

1
Q

types of perception

A

Vision, audition, bodily senses, smell, taste.
makes everything else in psychology possible

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2
Q

Sensation

A

the ability to detect a stimulus - raw input/transduction of physical energy

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3
Q

transduction

A

translation process where different types of cells react to stimuli, creating a signal processed by CNS resulting in sensation

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4
Q

what is perception

A

processing input for meaning/action/understanding/making decisions
occurs in the brain

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5
Q

path of perception

A

stimulus > sense (transducer) > nerves/neurons > thalamus > cortex

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6
Q

Cortex

A

where sensation becomes perception

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7
Q

vestibular refers to

A

balances, bearing

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8
Q

proprioceptive refers to

A

action, movement

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9
Q

nociceptive refers to

A

pain

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10
Q

thermoreceptive refers to

A

temperature

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11
Q

Each sense will have its own…

A

Receivers: specialised receptors that receive/transduce
Transporters: nerves/neurons that transmit
Processors: areas of brain that process and make sense of it

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12
Q

Visual perception

A

Raw input > waves of light/electromagnetic radiation
Perception > image/picture of surroundings

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13
Q

Auditory perception

A

Raw input > waves of pressure in air
Perception > an idea of sound emitting object in surrounds

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14
Q

Tactile perception

A

Raw input > objects making contact with skin/ direct pressure
Perception > texture/type of object, relevancy/intensity

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15
Q

Gustatory perception

A

Raw input > substance/matter/organic/inorganic material dissolved in saliva
Perception > foodstuff or other, the taste

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16
Q

Olfactory perception

A

Raw input > airborne molecules, dissolved in mucus
Perception > detect of odour-emitting object, the smell

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17
Q

Vestibular perception

A

raw input > hair cells moved by liquid in cochlea
Perception > velocity of movement, orientation in enviro, effect of gravity

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18
Q

Proprioceptive “sense”

A

Raw input > motor action, muscle and joint movement
Perception > knowledge of limbs/body location in external space

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19
Q

Nociceptive sense

A

Raw input > (must reach certain threshold) extreme pressure/heat/cold and damage
Perception > knowledge of aversive stimulus, motivation to evade/withdraw

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20
Q

Thermoreceptive sense

A

Raw input > direct/ambient exposure to thermal energy
Perception > effect of temp (direct contact objects etc.)

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21
Q

Top-down processing

A

executive driven - prior knowledge etc. inform perception
can differ between individuals
happens through association

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22
Q

Bottom-up processing

A

stimulus driven - building features of raw input to a sensory outcome
reliant on sensory process, will be the same for most

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23
Q

temporary resolution

A

how well stimuli or events can be individuated/discriminated/detected/comprehended over time and precision at which this happens

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24
Q

spatial resolution

A

how well stimuli or events can be individuated/discriminated/detected/comprehended over space and the precision at which it happens

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25
Q

limit of temporal resolution

A

watching a movie and seeing smooth movement > it is actually still images

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26
Q

qualia

A

a quality or property as perceived or experienced by a person.

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27
Q

illusions

A

what we perceive is not always what is happening - if our perception is fallible

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28
Q

vision is dependent on…

A

light being received by the photoreceptors in our eyes

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29
Q

Colour blindness

A

absence/dysfunction of cone
can occur at retina or early in visual systems

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30
Q

Protanopia

A

absence of L-cones (red green)

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31
Q

Deuteranopia

A

absence of M-cones (green red)

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32
Q

Tritanopia

A

absence of S-cones (blue yellow)

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33
Q

cone monochromacy

A

one cone type

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34
Q

rod monochromacy

A

no cones at all

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35
Q

Cones are…

A

Photopic, work well in the light
centrally-dense, peripherally sparse

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36
Q

Rods are…

A

Scotopic (concerns light intensity), work better in dark
Centrally sparse, peripherally dense

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37
Q

The blind spot

A

where all nerve fibres meet up and exit the eye (optic nerve) - there are no photoreceptors in this location so it is blind

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38
Q

Why dont we see upside down?

A

The brain caters for this but apparently we do in our first moments of life

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39
Q

Visual pathway

A

lateral geniculate nucleus (LGN) on each hemisphere receives input from visual field on the opposite side (V1)

Dorsal pathway - action
Ventral pathway - identification

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40
Q

cortical magnification

A

magnification of the central/foveal input, focusing

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41
Q

V1 - primary visual cortex

A

after visual field is received and ordered by layers of LGN it is projected to V1

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42
Q

FFA

A

Fusiform Face Area (inside cortex)
Have you seen a face or have you not?

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43
Q

what is audition used for?

A

communication
navigating immediate environment (locating sound-emitting objects, proximity, relevance)
music + socialisation

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44
Q

sound

A

when something vibrates or displaces air in some way, pressure waves are created

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45
Q

two main characteristics of sound

A

frequency: how many wave cycles occur in a period of one second (indicative of pitch) Hz
amplitude: height of the wave (intensity/power) dB

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46
Q

A1 - primary auditory

A

frequencies received at the base of the cochlea are processed at the base of A1, and frequencies received at the apex of the cochlea are processed at the apex A1

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47
Q

Where is speech stimuli recieved after processing?

A

Wernicke’s area, then if a response is required connection occurs with Broca’s area and then motor cortex to initiate speech

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48
Q

Interaural Time Difference (ITD)

A

using extremely precise temporal capabilities of auditory system to give indication of the external location of a sound emitting object in the horizontal dimension

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49
Q

Can sound fall onto each ear at different times?

A

yes

50
Q

Interaural level difference (ILD) or interaural intensity difference (IID)

A

sounds of certain frequencies can vary up to 20dB from ear to ear

51
Q

How do we find elevation?

A

The pinna and shape of our head will reveal differences in pitch of sound-emitting objects in the same horizontal dimension but in differing vertical elevation.

52
Q

Temporal discrimination

A

the ability of the auditory system to discriminate the raw input into perception

53
Q

McGurk Effect

A

hearing something different because what you are seeing has changed

54
Q

perception of gravity

A

utricle and saccule contain tiny crystals of calcium carbonate that aid in the perception of gravity

55
Q

Benign paroxysmal positional vertigo (BPPV)

A

dizziness in certain head positions - fixed by Brandt-Daroff Exercise to get crystals out of semicircular canals

56
Q

Vestibulo-ocular reflex

A

Vestibular system communicates to muscles in eyes to maintain fixation when the head is in motion

57
Q

Somatosensation

A

how do things feel - tactile sense allows for a lot of manual motor tasks

58
Q

passive touch

A

an object can touch our skin in one location - touching YOU

59
Q

active touch

A

YOU touching SOMETHING

60
Q

haptic perception

A

collection of information from many sensory subsystems

61
Q

4 mechanoreceptors in touch

A

Meissner - fast adapting, small RFs, detect 5-50Hz
Merkel - slow adapting, small RFs, texture/form/pattern
Ruffini - slow adapting, large RFs, skin stretch, readjust grip
Pacinian - fast adapting, large RFs, detect 50-700Hz

62
Q

manual tactile perception

A

stimulus received at skin > travels up spin > thalamus >somatosensory cortex >processed + mapped

63
Q

tactile localisation

A

localise touch in space not just on the skin

64
Q

somatopic reference

A

skin based

65
Q

external reference

A

space based - vision, proprioception, and representations of the external world aid in localising the tactile event in space

66
Q

A-delta fibres

A

signal acute pain, highly myelinated (fast)

67
Q

C fibres

A

signal delayed and more diffuse pain (slower)

68
Q

What is referred pain?

A

where visceral pain (from organs) is experienced by the skin.

69
Q

Bi-stable perception

A

where the same image can be seen in different ways or hidden objects and images

70
Q

optical illusion

A

a discrepancy between what is visually perceived and the objective reality of that sensory information

71
Q

why are optical illusions important

A

infer how visual systems work

72
Q

Sweet

A

What: sugars, simple carbs (e.g. glucose, fructose, saccharin, etc.)
Why: energy rich, calorific

73
Q

Salty

A

What: ions from some salts (e.g. sodium)
Why: electrolyte balance

74
Q

Sour

A

What: some acids, H ions (e.g. vinegars, fermented products)
Why: detecting acidity (which can be dangerous at high levels), spoiled food

75
Q

Bitter

A

What: lots of varied compounds
Why: most poisons have a bitter taste

76
Q

Umami (savoury)

A

What: some amino acids, glutamate, MSG (wide variety of things, but e.g. cured meats, cheese, soy)
Why: detect protein consumption

77
Q

Oleogustus (Fat)

A

What: fatty acid (e.g. in oils, butter, etc.)
Why: signal fat consumption (??)
More of a feeling rather than a taste

78
Q

Lingual Papillae

A

the various types of buds on the tongue

79
Q

Filiform Papillae

A

no taste function, keratinous tissue, elastic in part, dense

80
Q

Vallate Papillae

A

occupied mostly on back of tongue, taste buds buried inside “moats”

81
Q

Fungiform Papillae

A

occupied mostly on front of tongue, taste buds buried in each papilla

82
Q

Foliate Papillae

A

occupied mostly on side of tongue, in fold-like form, taste buds buried in folds

83
Q

Sensation of taste

A

matter broken down by teeth/tongue > dissolved in saliva > received by microvilli > transduced by receptor cells > received by nerve fibres > sent through processing

84
Q

The Labelled-Line Model

A

each gustatory afferent nerve fibre carries information from one type of taste receptor cell, responding to a single taste category
taste categories remain distinct, the perception of compounds is preserved

85
Q

Is spicy a taste?

A

No, it is a chemosensory irritation at mucosal membranes and areas with TRPV1 receptors

86
Q

Preference for taste

A

density of fungiform papillae and presence of gene gives the ability to taste more intensely

87
Q

sensitivity to each taste

A
  1. sweet
  2. salty
  3. sour
  4. bitter
88
Q

sensation of smell

A

molecules (odorants) must be ‘volatile’, (a gaseous state) > reach mucosa and get dissolved > received by cilia > transduced by OSN > sent to glomerus > mitral cell > received by nerve fibres > sent for processing

89
Q

How can lock and key be used to explain smell

A

cilia capture volatile molecules through a lock a key system - each receptor activates a different part of the olfactory bulb

90
Q

If olfaction doesn’t go through the thalamus first, then where does it go?

A
  1. Frontal lobe where it can be identified
  2. Hypothalamus amygdala and the limbic system: emotional ground control, trigger memories

maybe for evolutionary reasons

91
Q

perception of colour

A

The colour that something is is the wavelength getting reflected and it absorbs the other ones that aren’t seen

92
Q

What can help with less severe colour-blindness

A

multi-notch filtering glasses

93
Q

silencing

A

motion can appear to “silence” changes in contrast, colour, brightness etc. because brain is paying attention to global motion rather than the local changes

94
Q

Ponzo illusion

A

linear perspective influences your perception of the length lines

95
Q

penrose triangle and stairs

A

globally - appears sound
locally - realise that in tangible 3D reality, it is impossible

96
Q

Blue-field entopic phenomenon

A

White sparkles - White blood cells moving in the capillaries in your eyes and refracting it onto your retina.

97
Q

Floaters

A

Tissue, dirt, spec in the jelly (vitreous humour) of your eye
Moves with your eye so you can’t fixate on it

98
Q

Retinal blood vessels

A

White light in the corner of your eye when they’re closed.
Blood vessels casting shadow on retina

99
Q

why is attention important?

A

plays a large role in how much information is actually consciously perceived, encoded, processed, and/or remembered.

100
Q

attentional load

A

how much you can keep in focus at one time

101
Q

odour evoked autobiographical memory

A

Smell made you remember something from your past
Memories linked to smell often tend to be stronger and relate to childhood memories. More perceptual rather than conceptual

102
Q

flavour

A

a result of the integration of both gustatory and olfactory sensory input

103
Q

process of flavour

A

primary olfactory inpur proceeding gustatory input > gustatory input > secondary olfactory input

104
Q

flavour can also be influenced by

A

vision, audition, tactile, thermo/nociceptive, trigeminal

105
Q

Palatability

A

pleasure associated with foods and fluids that are agreeable to the palate
can be influenced by homeostatic needs (energy, nutrition, thirst)

106
Q

Mouth feel

A

feel of food/fluid in your mouth
using somatosensory subsystems
can be associated with hedonic reward

107
Q

Gestalt

A

the whole is other than the sum of its parts - organisation is independent of raw sensory makeup/features

108
Q

syncopation

A

When rhythms are off-beat, only some fall off it.
Musical structure produces this incredible desire to dance
Fall-off the beat: opening up spaces in the rhythmic surface, inviting the body to fill them in through synchronised body movements, engaging the body in music.

109
Q

Sensorimotor Coupling

A

coupling sensory and motor processes whilst in some form of action

110
Q

Grove

A

the urge to move in response to music, combined with the positive affect associated with sensorimotor coupling, in a seemingly effortless way

111
Q

modulation in music

A

pieces of music using more than one group of pitches

112
Q

psychophysics

A

The study of the relationship between the physical stimulus and the psychological reaction

113
Q

What is the main physical determinant of pitch?

A

frequency of a wave

114
Q

size constancy

A

perceived object size does not vary in spite of the variations in size of the retinal image

115
Q

Weber’s Law

A

you measure how different Test stimuli have to be relative to a Standard stimulus before observers can reliably detect the difference, the magnitude of the Just noticeable difference (or Discrimination Threshold) will always be proportional to the magnitude of the Standard Stimulus

116
Q

Cornea

A

transparent part of the eye that covers the iris and the pupil and allows light to enter the inside

117
Q

lens

A

biconvex, relatively acellular, optically transparent intraocular structure

118
Q

iris

A

controlling diameter and size of the pupil

119
Q

retina

A

light-sensitive layers of nerve tissue at the back of the eye that receive images and sends them as electric signals through the optic nerve to the brain.

120
Q

sclera

A

white outer layer of eye

121
Q

pupil

A

round opening in the eye

122
Q

ciliary body

A

middle layer of the eye and helps change shape of lens

PSYC1002 (6 decks)

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