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Year 11 Psychology-Semester 2 > Sensation And Perception > Flashcards

Sensation And Perception Flashcards

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1
Q

What are the five senses?

A

Vision, touch, taste, smell and hearing

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2
Q

What is the sense organs and receptors for vision?

A

Stimulus energy; light
Sense organ; eye
Location of receptors; retina
Sense receptor; rods and cones

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3
Q

What is the sense organs and receptors for taste?

A

Stimulus energy; chemical
Sense organ; tongue
Location of receptors; taste buds
Sense receptor; taste receptors

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4
Q

What is the sense organs and receptors for touch?

A

Stimulus energy; kinetic
Sense organ; skin
Location of receptors; skin
Sense receptor; receptors for pressure, heat and cold

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5
Q

What is the sense organs and receptors for smell?

A

Stimulus energy; chemical
Sense organ; nose
Location of receptors; nasal epithelium
Sense receptor; olfactory cilia

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6
Q

What is the sense organs and receptors for hearing?

A

Stimulus energy; sound
Sense organ; ear
Location of receptors; cochlea
Sense receptor; hair cells

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7
Q

What is absolute threshold?

A

The minimum amount of stimulus energy needed for an observer to perceive a stimulus, in ideal conditions, 50% of the time.

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8
Q

What are the absolute threshold for our senses?

A

> hearing: the ticking of a watch 6 m away
smell: one drop of perfume in a large house
taste: one teaspoon of sugar dissolved in 10 L of water.
touch: the wing of a y falling on the cheek from a height of 1 cm
vision: the ame of a candle 50 km away on a dark, clear night.

VARY DEPENDING ON A RANGE OF ENVIRONMENTAL FCTORS AND PSYCHOLOGICAL FACTORS

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9
Q

What is sensation, and it’s stages?

A

The process where our sensory organs or receptors receive information about the environment and transmit it to the brain.
The stages are; Reception, Transduction, Transmission

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10
Q

What is reception?

A

The stimulus energy is collected by the sense organ

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11
Q

What is transduction?

A

The stimulus energy is converted by the receptor cells into electrochemical nerve impulses

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12
Q

What is transmission?

A

The receptor cells send the nerve impulses to the primary sensory cortex where specialised receptor cells respond as the process of perception begins.

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13
Q

What is perception and it’s stages?

A

Is the process whereby the brain organises and interprets sensory information.
The stages are; Selection, Organisation and Interpretation

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14
Q

What is selection?

A

We can’t possibly pay attention to all the millions of stimuli that we receive at the same time, so we pick out the ones that are important to us and pay attention to those.

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15
Q

What is organisation?

A

When the information reaches the brain, it is reorganised so that we can make sense of it.

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16
Q

What is interpretation?

A

Past experiences, motives, values and context (including stimulation) are involved in the process where the stimulus is given meaning.

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17
Q

What’s the process that’s considered to be involved with sensation and perception?

A

Adaptive

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18
Q

The image on our retina actually is:

A

> upside-down
back-to-front
blurred
crisscrossed by a network of veins
patched by holes.

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19
Q

What is light energy?

A

Energy that enables us to see. It’s the visible part of the electromagnetic spectrum.

20
Q

Where does light enter?

A

Through the cornea, a tough transparent tissue covering the front of the eye. It passes through the pupil, the hole in the middle of the iris. The lens focuses the light onto the retina, which contains photoreceptors 9light sensitive cells).

21
Q

What is the retina?

A

The layer of light sensitive cells that covers more than 50% of the inner surface of the back of the eye. It detects images focused by the cornea and the lens. The retina is connected to the brain by the optic nerve. It contains two types of photoreceptors; rods and cones.

22
Q

What are rods?

A

They are photoreceptors providing peripheral vision in black and white. They work in dim light.
There are 125,000,000 in each eye.

23
Q

Label some roles of rods:

A
  • responsible for vision in low light
  • responsible for peripheral vision
  • they are concentrated at the edges of the retina
  • they have low visual acuity
  • they can register only in black and white
  • they are most sensitive to light approximately 500nm wavelength.
24
Q

What is the wavelength that forms the visible spectrum?

A

Between 360nm-760nm

25
Q

What are cones?

A

The photoreceptor providing clear vision in colour. They need bright light in which to work.
There are 6,500,000 in each eye

26
Q

Label some roles of cones:

A
  • concentrated in the middle of the retina
  • responsible for vision of detail
  • responsible for colour vision
  • require high levels of light to enable them to respond
27
Q

How many tastes buds are located on the tongue?

A

10,000. Each taste bud contains 50-150 taste receptor cells.

28
Q

How long does each taste-cell live?

A

10 days. As new cells grow at the edge of the taste bud and move inwards towards the centre then die.

29
Q

What are the five primary tastes?

A

Bitter, sweet, salty, sour, umami

30
Q

Where is umami taste received?

A

All over he tongue and in the mouth and throat.

31
Q

What is the sclera?

A

The thick, tough, white outer covering of the eyeball

32
Q

What is the cornea?

A

A tough, clear covering over the iris and the pupil that helps protect the eye. Light bends s it passes through the cornea.

33
Q

What is the aqueous humour?

A

A clear fluid that helps the cornea keep its rounded shape

34
Q

What is the iris?

A

A muscle that controls how much light enters the eye. It is suspended between the cornea and the lens.

35
Q

What is the pupil?

A

The pupil is the dark Circe in the centre of your iris. It’s a hole that leads light into the inner eye.

36
Q

What is the lens?

A

A clear, flexible structure that makes an image on the eye’s retina. The lens is flexible so that it can change shape, focusing on objects that are close up and objects that are far away.

37
Q

What is the vitreous humour?

A

The thick, clear jelly that helps give the eyeball it’s shape

38
Q

What is the blind spot?

A

The place where the optic nerve leaves the retina. Each eye has a blind spot where there are no light-sensitive cells.

39
Q

What is the optic nerve?

A

The bundle of nerve fibres that carry information from the retina to the brain

40
Q

What is the tapetum?

A

The colourful, shiny material located behind the retina. Found in animals with good night vision, the tapetum effects light back through the retina.

41
Q

Define the sense of taste:

A

The ability to respond to dissolved molecules and ions called tastants.

42
Q

What is taste?

A

The ability to detect the flavour of substances such as food minerals and various chemicals. It is one of the traditional five senses of the human body.

43
Q

What occurs as we eat food?

A

When we eat, the saliva in our mouth helps to break down your food. This triggers the receptor cells located in your taste buds to send messages through sensory nerves to your brain. The brain will then identify the flavours that you’re tasting.

44
Q

When was umami recognised?

A

In 1985, originally the Japanese word for ‘meaty’ or ‘savoury’

45
Q

Outline the stages of sensation and perception for vision:

A

SENSATION
Reception: light enters the eye through the cornea
Transduction: the light energy is converted by the rods and cones onto electrochemicals.
Transmission: occurs along the optic nerve from the retina to the brain
PERCEPTION
Selection: we pick out stimuli that are important
Organisation: the primary visual cortex in the occipital lobes analyse the incoming messages
Interpretation: the brain recognises the object/person as familiar. Eg.”it’s a kangaroo”

46
Q

Outline the stages of sensation and perception for taste:

A

SENSATION
Reception: chemicals are dissolved in saliva in the process of chewing
Transduction: the chemical energy is converted by receptor cells on the taste buds into electrochemical nerve impulses.
Transmission: nerve impulses travel through the thalamus to primary gustatory cortex, low in the parietal lobe.
PERCEPTION
The brain recognises the sensation of a mixture of five primary tastes, combined with the smell of food, the colour and the texture we also perceive the flavour of what we eat.

47
Q

Areas of the brain responsible for a particular sense:

A 
Vestibular cortex (balance)
Somatosensoy cortex (touch) 
Gustatory cortex (taste)
Visual cortex (vision)
Auditory cortex (hearing)
Olfactory cortex (smell)

Year 11 Psychology-Semester 2 (9 decks)

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