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Psychology 1/2 > Sensation and Perception > Flashcards

Sensation and Perception Flashcards

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1
Q

Sensation

A

Is the process by which our sense organs and receptors detect and respond to physical stimuli that stimulates them
- a passive and automatic process

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2
Q

Perception

A

Is the process of assigning meaning to raw information

- active process; brain constructs personal understanding and reality from raw sensory info

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3
Q

Key Processes of Sensation and Perception

A

Reception and Receptive Fields
Transduction
Transmission
Interpretation

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4
Q

Reception

A

Sensory receptors receive and process sensory info

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5
Q

Receptive Field

A

Area of space on a receptor site where receptors can respond to stimuli

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6
Q

Transduction

A

Receptors change energy of sensory info into a form that can travel along neurons as action potentials

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7
Q

Transmission

A

Sensory info sent to relevant are of brain via thalamus (except for smell)

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8
Q

Interpretation

A

Sensory info is given meaning. Use of existing info such as info from memory to make sense of sensory input.

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9
Q

Visual Sensation

A

Is the detection or awareness of the presence of light energy produced by stimulation of visual receptors in the eye

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10
Q

Visual Perception

A

Is the selection, organisation and interpretation of visual sensations by the brain into meaningful objects and events

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11
Q

Structures of the Eye

A 
Cornea
Aqueous Humour
Pupil
Iris
Lens
Ciliary Muscles
Virteous Humour
Retina (Rods and Cones)
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12
Q

Cornea

A

Transparent, convex-shaped covering that protects the eye and helps focus light rays on the retina

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13
Q

Aqueous Humour

A

Watery fluid that helps to maintain the shape of the eyeball and provide nutrients and oxygen to the eye

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14
Q

Pupil

A

Black circle in the centre of the eye. The pupil is an opening in the iris that helps control the amount of light entering the eye

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15
Q

Iris

A

Coloured part of the eye that contains muscles that control the size of the pupil (dilation or contraction)

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16
Q

Lens

A

Transparent, flexible, convex structure located behind the pupil. Focuses light onto the retina by adjusting its shape according to the distance of the object being viewed

  • Bulges to focus on nearby objects
  • Flattens to focus on distant objects
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17
Q

Ciliary Muscles

A

Attached on each end of the lens; control the shape of the lens

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18
Q

Virteous Humour

A

Helps maintain shape of eyeball and focuses light

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19
Q

Retina

A

Recieves and absorbs light; processes images
Consists of visual receptors cells called photoreceptors (rods and cones)
The image focused on the retina is upside down (inversed) and reversed (back to front). The brain rearranges this image to represent what is in reality

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20
Q

Rods

A
  • 120 million
  • Respond to very low levels of light
  • Responsible for night vision and peripheral vision
  • Black and white vision
  • Poor at detecting fine detail
  • Sensitive to movement
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21
Q

Cones

A
  • 6 million
  • Respond to high levels of light
  • Detect fine detail and are involved in colour vision
  • Detect long, medium and short wavelengths = trichromatic vision
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22
Q

Optic Nerve

A

Transmits visual info from the retina to the primary visual cortex of the brain
- exists eye at back of retina - no photoreceptors here = blind spot

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23
Q

Optic Chiasm

A

Point where axons cross from optic nerve into cortexs’

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24
Q

Visual Perception Principles

A

Rules that we apply to visual info to assist our organisation and interpretation of the info in consistent and meaningful ways

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25
Q

Gestalt Principles

A

Refers to how we organise the features of a visual scene by grouping them to perceive a whole and complete form
“The whole is greater than the sum of its parts”

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26
Q

List the Gestalt Principles

A

Figure Ground Organisation
Closure
Similarity
Proximity

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27
Q

Figure Ground Organisation

A

We organise visual info by perceptually dividing a visual scene into a figure which stands out from the background
Usually achieved by separating figure and ground by a line or boundary (contour)
- Reversibility
- Camouflage

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28
Q

Reversibility

A

When the figure and ground are ambiguous, our perception is dependent on which aspect of the visual scene we label as the figure

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29
Q

Camouflage

A

Occurs when the figure and ground are not easily separated, but instead blend together
Occurs when the figure and ground are of similar colours and textures

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30
Q

Closure

A

The perceptual tendency to mentally ‘close up’, fill in or ignore gaps in a visual image. This is so we can perceive objects as a complete or whole.

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31
Q

Similarity

A

The perceptual tendency to perceive parts of a visual image that have similar features
We often group features of an image according to size, shape, texture or colour, perceiving them as a whole

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32
Q

Proximity

A

The perceptual tendency to perceive parts of a visual image which are positioned close together as a whole

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33
Q

Depth Perception

A

The ability to accurately estimate the distance of objects and therefore perceive the world in 3D (despite or retina only holding 2D images)
- Binocular and Monocular depth cues

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34
Q

Binocular Depth Cues

A

Require the use of both eyes working together to provide information to the brain about depth and distance
Important when determining distance of nearby objects

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35
Q

List the Binocular Depth Cues

A

Convergence

Retinal Disparity

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36
Q

Convergence

A

The brain detects and interprets depth and distance from changes in tension in the eye muscles when the two eyes turn in to focus on close objects
Greater Tension = close object
Less Tension = object further away
Useful for objects up to 6m away

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37
Q

Retinal Disparity

A

The different in location of the visual imagine on each retina is combined to judge the depth/ distance of an object
Each eye receives slightly different visual image from a diff angle; the info about difference is combined and interpreted by the brain to give us the depth and distance of an object

38
Q

Monocular Depth Cues

A

Require the use of only one eye to provide info on the depth and distance to the brain

39
Q

List the Monocular Depth Cues

A 
Accommodation
Linear Perspective
Interposition
Texture Gradient
Relative Size
Height in visual field
40
Q

Accommodation

A

Lens of the eye bulges or flattens to accommodate close or distant objects on the retina
Brain monitors the ciliary muscles to judge depth and distance
Automatic focusing mechanism of the lens

41
Q

List the Pictoral Depth Cues

A 
Linear Perspective
Interposition
Texture Gradient
Relative Size
Height in Visual Field
42
Q

Pictoral Depth CUes

A

Secondary external depth cues - depth and distance on 2D surfaces

43
Q

Linear Perspective

A

Apparent convergence of parallel lines as they recede into the distance

44
Q

Interposition

A

Overlapping objects, front object appears closer than object behind

45
Q

Texture Gradient

A

Judgement on depth and distance influenced by amount of fine detail seen on surfaces

46
Q

Relative Size

A

Tendency to visually perceive object with largest image on retina as closest and vice versa

47
Q

Height in Visual Field

A

Location of objects in visual field determines perceived distance
Closer to horizon = more distant

48
Q

Perceptual Constancies

A

Refers to the tendency to perceive an object as remaining stable and unchanged (constant) despite any changes that may occur to the image that is casted onto the retina

49
Q

List the Perceptual Constancies

A

Size Constancy
Shape Constancy
Brightness Constancy

50
Q

Size Constancy

A

The tendency to perceive an object as maintaining its size, despite any changes to the size of the image cast on the retina

51
Q

Shape Constancy

A

The tendency to perceive an object as maintaining its shape despite any change in shape of the image of the object on the retina

52
Q

Brightness Constancy

A

The tendency to perceive an object as maintaining its level of brightness in relation to its surroundings, despite changes in the amount of light being reflected from the object to the retina

53
Q

Perceptual Set

A

The predisposition or readiness to perceive something in accordance with what we expect it to be

54
Q

List the Factors that influence Perceptual Set

A 
Context
Motivation
Emotional State
Past Experience
Culture
55
Q

Context

A

Refers to the setting or environment in which a perception is made. When interpreting visual info, we take into account the setting and pay more attention to those aspects that are immediately relevant
Focusing role = allows for quick interpretation of setting

56
Q

Motivation

A

Visual perception can be influenced by our motivation when we see what we want to see, rather than what is actually there
Influenced by psychological and biological factors

57
Q

Emotional State

A

Different emotions can set us to perceive info in a particular way consistent with the emotion being experienced

58
Q

Past Experience

A

Refers to our personal experience throughout our lives (including everything we have learnt both intentionally and unintentionally)
Unique combination of experiences can set us to perceive info in a particular way

59
Q

Culture

A

Refers to the way of life of a particular community or group that sets it apart from others (customs, traditions, beliefs)
Experience within these particular cultures can influence the way that we process and interpret visual info

60
Q

Taste (Gustation)

A

Starts with the physical stimulation of taste receptors in the mouth

61
Q

Process of taste sensation and perception

A 
Stimulus
Reception
Transduction
Transmission
Interpretation
62
Q

Stimulus of Taste Sensation

A

Chemical molecules combine with saliva on your tongue (=tastant)

63
Q

Reception of Taste Sensation

A

The molecules stimulate sensory taste receptors, which are located in the taste buds that are grouped within papillae

64
Q

Transduction in Taste Sensation

A

Taste receptors convert chemical molecules into electrochemical energy that can travel as action potentials

65
Q

Transmission in Taste Sensation

A

Electrochemical energy travels along facial cranial nerve via thalamus to the primary gustatory cortex

66
Q

Taste Receptors

A

Sensory receptors that detect the chemical molecules that enable taste
10 day lifespan
Centre of tongue = blind spot for taste (no taste receptors)
Specialised taste buds are spread evenly throughout tongue

67
Q

Taste Buds

A

Taste receptors are located within taste buds. Most on tongue but also found under tongue or in mouth
Number of taste buds decreases with age

68
Q

Papillae

A

Small bumps on tongue surface that contain taste buds. May contain one or more taste buds.

69
Q

Taste Pores

A

Open into taste bud. Connect the surface of the tongue to taste receptors that are in the taste buds. Achieved via gustatory hairs

70
Q

List the Influences on Taste Perception

A

Age
Genetics
Perceptual Set
Culture

71
Q

Age on Taste Perception

A

Taste buds become more numerous during physiological development
Evolutionary predisposition to avoid bitter tastes at a young age
Because less responsive to taste as we age
Taste perception evident at birth - sucking on sweet substances

72
Q

Genetics on Taste Perception

A

We are more or less sensitive to taste depending on our genetic predisposition
Supertasters experience intense taste sensations 2-3 times more intense than the majority of people; thought to have inherited a very high no of taste receptors

73
Q

Perceptual Set on Taste Perception

A 
We taste what we expect to taste
We expect food to look a certain way
Process of taste perception begins with the eyes
Past experiences shape our expectations
Can benefit survival
74
Q

Culture on Taste Perception

A

We generally prefer tastes that we grow up with
These start in utero and directly after birth (breastfeeding)
We can change taste preferences as we develop, due to families, socio economic factors etc

75
Q

A Perceptual Distortion

A

An inconsistency or mismatch between our perceptual experience and our physical reality

76
Q

Visual Illusions

A

A consistent misinterpretation (distortion or mistake) of real sensory info
Mismatch between our visual perception and physical reality

77
Q

Muller-Lyer Illusion

A

The line with the feather tail at each end is periceved as being longer than the line with the arrow head at each end

78
Q

Biological Explanation 1 of Muller-Lyer Illusion

A

Eye Movement Theory proposes that the lines require different types/ amount of eye movement. The feather tailed line is longer so lengthens eye movement required to view line therefore perceived as longer
Rejected bc occurs when no eye movement occurs

79
Q

Biological Explanation 2 of Muller-Lyer Illusion

A

Specific brain areas have been found to be active and inactive when viewing the illusion
Not satisfactory explanation

80
Q

Psychological Explanation of Muller-Lyer Illusion

A

We experience the illusion due to the fact that it contradicts what we have learned throughout life about physical reality

81
Q

Carpentered World Hypothesis

A

Learning based explanation that suggests the illusion occurs because of its similarity to familiar architectural features in the real 3D world
Our brain overrides the info from the retinal images showing two vertical lines as equal in length
Line that appears further away is perceived as longer

82
Q

Social Perspective of Muller-Lyer Illusion

A

Environment is a key factor in perceiving the illusion
Some cultures, people live in a non carpentered world - past experience and learning - likely to view lines in their actual 2D forms therefore perceive lines as equal length

83
Q

Ames Room Illusion

A 
Room's trapezium shape combined with the restriction of only being able to use monocular vision through the peephole provide the basis for the illusion
Size constancy manipulated, shape constancy consistent
Perceptual Set (Carpentered World)
84
Q

Flavour

A

A perceptual experience produced by a combination of taste and other sensations
A multi-sensory process and is influenced by numerous factors including perceptual set, colour intensity and texture

85
Q

Perceptual Set on Flavour

A

The flavour we experience is influenced by our expectations
This is based on preconceived ideas about how something should taste
Colour plays a crucial role in our expectation of how something will taste - we associate particular colours w certain flavours
If colour of food/ drink is different, our brain can interpret that it tastes differently too

86
Q

Colour Intensity on Flavour

A

There tends to be an expectation that more intensely coloured foods are likely to be more intensely flavoured
A brighter coloured food item can seem to taste differently to a blander coloured one, even when there is no change in ingredients

87
Q

Texture on Flavour

A

Texture is the property of food/ drink that is felt in the mouth and contributes to flavour along with taste, vision and other sensations
Affects flavour by:
- texture of food determines how much its surface area can stimulate taste receptors
- texture affects how long the food stays in the mouth and is exposed to taste receptors

88
Q

Synaesthesia

A

A perceptual experience in which stimulation of one sense produced additional unusual experiences in another sense

89
Q

Characteristics of Synaesthesia

A
  • real not imagined
  • involuntary
  • automatic response to relevant sensory stimulation
  • vivid, highly memorable and consistent
  • synaesthesia is one way
90
Q

Research Findings about Synesthesia

A
  • unusual brain processes involved
  • relatively rare (1/2000)
  • some types more common than others eg grapheme colour synesthesia
  • individual differences in experience/ severity of condition
91
Q

Possible Explanations of Synesthesia

A
  • high sensitivity to external stimuli
  • breakdown of sensory and perceptual processes
  • excess of neural connections from early development
  • unique structure/ function of brain - abnormal neural pathways that cross activate each other

Psychology 1/2 (5 decks)

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