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psychology > sensation and perseption sac unit 2 > Flashcards

sensation and perseption sac unit 2 Flashcards

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1
Q

what is sensation

A

process of sense orgasns and receptors detect and respond to sensory info
-sense organs detect and respond to stimulants

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2
Q

what is perception

A

process of whitch we give meaning to the information

-information picked up results into personal interpretation

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3
Q

difference between sensation

A

perception is an automatic process

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4
Q

perception not being accurate

A

-example of visual illustions indicate that we can sometimes be decieved

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5
Q

what is reception

A

the process of detecting and responding to incoming sensory information

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6
Q

what is receptive field

A

the area of space in whic a receptor can respond to a stimulus

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7
Q

stages of sensation and preception

A

reception,transduction,transmission, interpretation

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8
Q

transduction 2nd stage

A

process by which the receptors change the energy into chemical impluses
-energy converted travels to the brain

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9
Q

transmission 3rd step

A

-involves sending the sensory information as electrical impluses to relevant parts of the brain through the thalamus

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10
Q

interpretation

A
  • process of assigning meaning to sensory information

- relies on existing knowledge

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11
Q

sensation process 4 steps in taste

A

reception: chemicals dissolved in saliva
transduction: the chemcial energy is converted by the receptor cells on the taste budes into electrochemical pluses
Transmission: from the taste buds the nerve impluses travel through the thalamus to the primary gustatory cortex low in the parietal lobe just behind the primary
somatosensory cortex
Perception: the gustatory cortex processes your taste

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12
Q

biological factors-genetics

A

some taste are genetically determined

20% of people dislike the taste of coriander, soapy taste

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13
Q

biological factors-age

A
  • newborn babies programmed to like sweet tastes
  • breast milk is sweeter than cows milk
  • from age 40 taste buds do not regenerate as fast as they die
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14
Q

psychological factors- perceptual set

A
  • the way food is packaged and brand can impact the way we perceive it’s taste
  • study conducted by german researchers 2015
  • found 88% of children preferred the same food in better packaging
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15
Q

social factors on taste - culture

A
  • spice tolerance, higher if grew up in culture if eating a lot of spice
  • Deep fired spider tastes like chicken
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16
Q

gestalt principles (vision)

A
  • translated from german to form or shape

- includes figure ground, closure, similarity and proximity

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17
Q

what is figure ground

A

-we organise visual information by dividing image into figure which stands out from ground

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18
Q

what is closure

A

the tendency to mentally close up and fill in gaps

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19
Q

what is similarity

A

tendency to perceive parts of a visual image that have similar features
belonging together in a meaningful group

20
Q

what is proximity

A

tendency to perceive parts of a visual image which are positioned close together as belonging together as a group.

21
Q

depth perception (2 types)

A
  • binocular depth cues

- monocular depth cues

22
Q

binocular depth cues

A
  • use of both eyes

- determine the distance of close object

23
Q

Convergence (how eyes are able to detect depth or distance)

A

The brain is able to detect and interpret depth or distance due to the changes in the

  • tension of the eye muscles
  • tendency for eye to turn
  • cross eye to focus on close object
24
Q

Retinal disparty

A

each eye sees something different, visual cortex combinds image

25
Q

monocular depth cues

A

-require 1 eye use

26
Q

accomnodation (eyes), monocular cue

A

involves automatic adjustment of the shape of the lens to focus on an object

  • lens bulges closer the object
  • lens flattens futher the object
27
Q

Pictorial cues, monocular cue

A

cues artist use to give the impression of depth and distance

28
Q

Linear perspective,monocular cue

A

parallel lines as they recede (go back) into the distance

29
Q

Interposition,monocular cue

A

occurs when one object partially blocks or covers another

30
Q

Texture Gradient,monocular cue

A

refers to the gradual reduction off detail that occurs in a surface as it recedes into the distance

31
Q

Relative size, monocular cue

A

larger image appearing closer whilst smaller image apperaing further

32
Q

Height in the visual field, monocular cue

A

. Closer to the horizon are perceived as being more distant than objects located further from the horizon.

33
Q

perceptual constancy

A

refers to the tendency to perceive an object as remaining stable and unchanging

34
Q

size constancy-perceptual constancy

A

involves recognizing that an object’s actual size of the image it casts

35
Q

shape constancy

A

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

36
Q

perceptual set

A

we preceive something in accordance to what we expect it to be

37
Q

context (perceptual set)

A

refers to the setting in which a stimulus occurs

38
Q

what is the eye made of (5 things)

A

cornea, pupil, iris, lens and retina

39
Q

cornea

A

a transparent, convex shape covering the eye
-helps to focus light
-

40
Q

the lens

A

-focuses light onto the retina, adjusts according to the distance of the object

41
Q

the retina

A

receives and absorbs light and processes images

-connected to the brain with optic nerve

42
Q

pupil

A

an opening for light

dilates and contracts

43
Q

Iris

A

a ring of muscles, that expand and contract to change the size of the pupil

44
Q

rod - photoreceptor

A

respond ot low levels of light

  • poor at fine details
  • not involved in coloured vision
45
Q

cones - photoreceptors

A
  • high levels of light
  • fine details detection
  • not well with dim light

psychology (12 decks)

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