perception Flashcards

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1
Q

attention

A

process of focusing on specific stimuli whilst ignoring others.

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2
Q

types of attention

A

sustained: focus on thing over a prolonged period of time without being distracted. deeply focuses, critical for assessing motion info, challenging.

divided: rapidly switching focus, perform multiple tasks, dependent on types of tasks, dont completely change from one to other, necessary for responding to daily events, tasks requiring high level of attention are harder to do divided vs automatic processes. similar tasks harder to do, responses to changing stimuli slower, may miss stimuli.

selective: choose focus on specific thing, ignore others, focus on important to help you survive. can be intentional or automatic, difficult to pay full attention to more than one thing at a time.

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3
Q

where is taste, sight, feel, smell and hear in the body

A

taste: primary gustatory cortex, frontal lobe
sight: primary visual cortex, occipital lobe
feel: primary somatosensory cortex, parietal lobe
smell: primary olfactory cortex, frontal lobe
hear: primary auditory cortex, temporal lobe

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4
Q

perception

A

Perception is the process by which we interpret and give meaning to sensory information.

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5
Q

top - down processing

A

In top-down processing, the perceptual process starts with higher level processing, and then works ‘down’ from the whole to the details.

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6
Q

bottom up processing

A

In bottom-up processing, the perceptual process starts with the raw sensory data, and then works ‘up’ to the brain for higher level processing.

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7
Q

Biopsychosocial Framework

A

Biological: Originate within the body. Physiological
psychological: Originate within the mind. Thoughts, cognitions, feelings.
social: Originate outside of the individual. Environmental

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8
Q

Depth Cues – Biological Factor

A

Depth perception is the ability to accurately estimate the distance of objects and therefore perceive the world in 3D.

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9
Q

monocular and binocular depth cues

A

monocular: Only need one eye to work. e.g Accommodation, Pictorial Cues. eye muscles bulging and flattening according to how far away an object is. In order to fit a large, close-up object in our visual field, our eye muscles need to cause a lens bulge. However, when focusing on an object in the distance, our eye muscles to flatten our lens.

binocular:Need both eyes to work together. Most useful for objects that are relatively close. EG: Convergence, Retinal Disparity.

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10
Q

pictorial depth cues

A

monocular
- Relative size: size of objects compared to other objects
- height in visual field: closer to horizon= further away
- Linear perspective: lines get closer as path goes further away
- interposition: partially blocked object is perceived as being further away than the object blocking it.
- texture gradient: The gradual reduction of detail that occurs as objects move further away.

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11
Q

binocular depth cues- convergence, retinal disparity

A

convergence: brain detects & interprets tension from the eye muscles when the two eyes turn inwards. happens when you focus on something very close to your face.
The greater the muscle tension, the closer the object.
The less the muscle tension, the further the object.

retinal disparity: difference between the images on the retina of the eye when we view something, as each eye sees everything from a different angle. The brain fuses these two images together.
The more different the images, the closer the object.
The more similar the images, the further the object.

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12
Q

Gestalt Principles

A

large subset of visual perception principles. Specifically, they refer to the principles that help us to make sense of visual stimuli by grouping together separate phenomena into meaningful wholes.

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13
Q

4 gestalt principles

A

figure ground: The figure (object) stands out against a less prominent ground (background). Reversible figures - figure and ground can be switched.

closure: we close up, fill in, or ignore gaps and see the object/s as complete.

similarity: We tend to see stimuli that are similar in size, shape, colour or form as forming a group. When similarity occurs, an object can be emphasised if it is dissimilar to the others. This is called anomaly

proximity: Stimuli that are positioned close together are seen as forming a group. The tendency to perceive parts of an image that are positioned close together as belonging to a group.

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14
Q

social factors- perceptual set

A

previous experience: ‘Sets’ predispose us to perceive information in a particular way.

context: The environment or setting in which a perception is made. not always accurate. not always accurate.

motivation: create behaviour designed towards achieving a particular goal. We see what we want to see rather than what was actually there.

emotional state: How we are feeling

cultural factors: Experience with a particular culture. Includes features that distinguish it from other communities such as the customs, traditions, beliefs, values and attitudes.

ambiguous figures: Visual stimuli that can be interpreted in more than one way. Our past experience determines what we see first

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15
Q

visual illusions

A

distortions of perceptions of visual images
misjudge the visual stimuli
the brain is tricked and not the eye.
powerful demonstrations of when visual perceptual principles fail to provide us with accurate interpretation of actual visual stimuli.

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16
Q

muller lyer illusion

A

two lines equal, with feather tail or arrow tail, making them look different lengths.
could be because we are used to rectangular rooms, although it still works with circle ends.
could be because we fill in gaps between different feather / arrow lines, making the average of each line smaller / bigger, works with other shapes.

17
Q

ames room

A

trapezuim shaped room, appears rectangular when veiwed through peephole using only one eye. people appear small or large depending on where they stand

distortion of size of objects in room. markings encourage shape constancy mechanisms to percieve room as rectangular.

18
Q

gustatory perception

A

bitter, sweet, salty, umami, sour

papillae (bumps on tongue), which contains taste buds, which contains taste receptor cells.
perception in primary gustatory cortex in frontal lobe. perceive flavour through smell, colour and texture.
perceptual set applies to gustatory perception

19
Q

bio factors gustatory perception

A

25% of people have an unusually low number of taste buds.
25% of people (Supertasters) inherit an unusually high number of taste buds. (taste, texture ect more extreme)
TAS2R38 Gene - People without this gene are unable to detect bitterness in foods

At birth infant respond positively to sweet tastes and negatively to bitter tastes (protection/survival)
Infants are born with few taste buds, but they develop rapidly after birth.
Children have more taste receptors than adults.

20
Q

psychological factors gustatory perception

A

Perceptual set in taste refers to a predisposition to taste something in a particular way or to select only certain parts of the taste to attend to.

Food appearance helps us make a judgment that a particular food is safe to eat.

Packaging of food items and brand can also have a significant impact on taste.

21
Q

social - culture factors gustatory perception

A

We like & prefer the tastes we grew up with.
Direct experience with different foods is the most important influence on taste perception.
What is delicious varies across cultures.

22
Q

fallibility- colour- gustatory interpretation

A

fallibility- colour
colours are associated with flavours.
more intense the colour, the perception of flavour also intensifies.
adding more colouring to food or drink can influence consumers to perceive taste as more intense also.

23
Q

Fallibility - Perceptual Set - gustatory interpretation

A

base expectations on past experience
Visual cues such as shape and colour are learned as indicators of a food’s taste or quality.
When the colour of a food or drink is different to what we expect, our brain often interprets that it tastes different too.

24
Q

Fallibility - Texture - gustatory interpretation

A

expectation of texture contributes to the overall acceptability of a food or beverage.
how food should feel in the mouth is manipulated by food producers and marketers to influence our choices, and may not be ‘correct’.