Sense organ Flashcards

1
Q

Characteristics of Sense organs

A
  1. Projection
  2. After-image
  3. Adaptation
  4. Local sign
  5. Contrast
  6. Intensity
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

projecting sensation to source of stimulation

A

Projection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

sensation persists in consciousness after cessation of stimulation

A

After-image

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

continuous stimulus- one gets used to it or ignores it

A

Adaptation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

ability to recognize point of application of stimulus

A

Local sign

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

sensation is affected by events which preceded or accompany it

A

Contrast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

dependent on number of receptors stimulated and rate of transmission

A

Intensity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

*Produce the somatic senses
*Widely distributed
receptors

A

General Senses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

*Produce the special senses
*Grouped in localized areas

A

Special senses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Receptor is any structure specialized to detect a stimulus (simple nerve ending or sense organ)

A

Sensory receptors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

receptors are free nerve endings; respond to a variety of stimuli as mechanical stretching, extremes in temperature to produce pain

A

Pain and temperature

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

respond to stimuli that ‘deform’ or change their shape and placement and that move hair

A

Touch and Pressure receptors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

receptor for heavy touch, pressure, joint movements & skin stretching

A

Ruffini corpuscles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

receptors for light touch & texture

A

Meissner corpuscles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

tactile corpuscles in mucous membranes

A

Krause end bulb

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

receptor for deep pressure, stretch, tickle, itch & vibration

A

Lamellated (pacinian) corpuscles

17
Q

Types of organic sensations

A
  • Hunger
  • Thirst
18
Q
  • projected to stomach
  • associated with rhythmic contractions and weakness, trembling, nausea, headache
  • NS is hyper-excitable
19
Q
  • projected to pharynx
  • due to low water levels
  • extreme thirst leads to mental anguish
20
Q

Three groups of stimuli in visceral sensations

A
  • Dilation/distension
  • Spasm/strong contraction
  • Chemical irritation
21
Q

occurs because of the common nerve pathways leading from skin and internal organs.

A

Referred pain

22
Q
  • is misinterpreted pain
    – Visceral impulse and cutaneous impulse share the same neurons to brain
    – Results in confusion
A

Referred pain

23
Q

Example of Referred pain

A

Angina pectoris
Pneumonia

24
Q

spasm of smooth muscle in coronary arteries of heart

A

Angine pectoris

25
pain in abdomen
Pneumonia
26
The special senses
Taste-Gustation Smell-Olfaction Vision Hearing Balance
27
The Chemical Sense
Taste
28
specific receptor cells for taste and smells
Chemoreceptors
29
is the sensation of taste resulting from the action of chemicals on the taste buds
Gustation
30
Small raised structures on the tongue that give it its rough texture and are importantfor taste
Lingual papillae
31
4 types of Lingual papillae
- Filiform - Foliate - Fungiform - Circumvallate
32
* at rear of tongue * contains 1/2 of taste buds
Circumvallate
33
(no taste buds) * most abundant
Filiform
34
at tips & sides of tongue
Fungiform
35
Physiology of taste
1. To be tasted, molecules must dissolve in saliva 2. 5 primary sensations: salty, sweet, sour, bitter & umami (taste of amino acids such as MSG) 3. Taste is also influenced by food texture, aroma, temperature, and appearance.
36
Factors that influced taste
- Food texture - Aroma - Temperature - Appearance
37
Projection pathways for taste
Innervation of the Taste Buds (Gustatory cells) --> Medulla oblongata --> Thalamus --> Postcentral gyrus of the cerebum