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PSYC2022 - Perception & Cogition > Slides Week 1 > Flashcards

Slides Week 1 Flashcards

1
Q

Sensation

A

The ability to detect a stimulus and to turn that detection into a private experience.

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2
Q

Perception

A

The act of giving meaning to a detected sensation.

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3
Q

Perception

A

The act of giving meaning to a detected sensation.

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4
Q

Transduction

A
  • Converting from one form of energy to another.
    eg: converting light into action potentials in the brain

Step 1: Activate environmental stimulus
Step 2: light is reflected and transformed
Step 3: Receptor processes begin

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5
Q

Where is perception in the 7-Step model?

A
  • Step 5
  • Neural processing takes place in the circuits of the eye and brain
  • Signals are then sent to different areas of the brain. Step 3: Receptor processes
    Step 4: Neural Processing
    Step 5: Perception
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6
Q

Occipital Lobe

A

Responsible for Vision

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7
Q

Parietal Lobe

A

Responsible for Skin Senses

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8
Q

Transduction

A
  • Converting from one form of energy to another.
    eg: converting light into action potentials in the brain

Step 1: Activate environmental stimulus
Step 2: light is reflected and transformed
Step 3: Receptor processes begin

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9
Q

Perception in the 7-Step model

A

Step 1: Activate environmental stimulus
Step 2: Light is reflected and transformed
Step 3: Receptor processes stimulus
Step 4: Neural Processing
Step 5: Perception
Step 6: Recognition
Step 7: Action

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10
Q

Occipital Lobe

A

Responsible for Vision

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11
Q

Parietal Lobe

A

Responsible for Skin Senses

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12
Q

Frontal Lobe

A

Responsible for Problem Solving and thinking

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13
Q

Temporal Lobe

A

Responsible for Hearing

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14
Q

The Perceptual Process

A
  • The 7-Steps of perception
  • Sensation and perception are vital to nearly all of human behaviour and thought,
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15
Q

Psychophysics

A

The science of defining quantitative relationships between physical and psychological events

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16
Q

Thresholds of Sensation

A

Sense: Threshold
Vision: Stars at night, or a candle flame 50 km away
Hearing: A ticking watch 6 meters away
Vestibular: A tilt of less than half a minute on a clock face
Taste: A teaspoon of sugar in 8 litres of water
Smell: A drop of perfume in 3 rooms
Touch: The wing of a fly falling on your cheek from 10cm

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17
Q

Absolute Threshold

A

The minimum amount of stimulation needed for a person to detect a stimulus 50% of the time

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18
Q

How do researchers know if a participant can sense a stimulus?

A

By using different methods of measuring perception

  • Method of Constant Stimuli
  • Method of Limits
  • Method of Adjustments
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19
Q

Method of Constant Stimuli

A

Participats respond to a range of stimuli that are rarely to always perceivable

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20
Q

Method of Limits

A

Stimuli is incrementally varied until the participant can detect it.

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21
Q

Method of Adjustment

A

Participant will adjust the stimuli till they can detect it.

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22
Q

JND

A
  • Just Noticeable Difference
  • The smallest detectable difference between two stimuli
  • Weber’s Law
  • A standard weight stays the same through and experiment
  • A comparison weight differs over a series of trials in an experiment
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23
Q

Weber’s Law

A
  • The JND is a constant fraction of the comparison
  • Standard weight stays the same over a series of experimental trials.
  • Comparison weight differs over a series of experimental trials.
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24
Q

Fechner’s Law

A
  • Extends on Weber’s Law
  • Subjective sensation increases proportionally to the logarithm of the stimulus intensity.
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25
Q

Steven’s Power Law

A
  • If we double the intensity of a light, does it look twice as bright?
  • The magnitude of subjective sensation is proportional to the stimulus magnitude raised to an exponent
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26
Q

Definition: Exponent

A
  • a number shown as a superscript of another number to indicate how many times the base number is to be multiplied by itself.
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27
Q

Cross Modality Matching

A
  • The ability to match the intensities of sensations that come from different senosory modalities
  • A variation of the magnitude estimation method allows for cross modality matching
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28
Q

Signal Detection Theory

A

The detection of stimulus depends on a person’s sensitivity (d’) to the stimulus and the person’s response criterion

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29
Q

Odourant

A

A molecule capable of being translated into the perception of smell by the nervous system

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30
Q

Odour

A

The translation of a chemical stimulus into a smell sensation

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31
Q

The Chemical Senses

A
  • The Olfactory System
  • The Gustatory System
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32
Q

Olfactory Cleft

A

A narrow space at the back of the nose containing the olfactory epithelium

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33
Q

Olfactory System

A
  • Olfactory Cleft
  • Olfactory Bulbs
  • Olfactory Epithelium
  • Turbinates
  • Glomerulus
  • Primary Olfactory Cortex
  • Orbitofrontal Cortex
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34
Q

Olfacatory Bulbs

A
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35
Q

Olfactory Epithelium

A
  • Where neurons receive sensory input
  • called olfactory sensory neurons
  • Translate input into neural firing
  • Contains ~5-10 million olfactory sensory neurons
36
Q

When does olfaction begin?

A

When an odourant enters the nose and travels to the top of the nasal passage where the olfactory epithelium is located

37
Q

Olfaction

A

the action or capacity of smelling; the sense of smell.

38
Q

Turbinates

A

Small ridges inside the nose that add turbulence to sniffed air before it reaches the oflactory cleft and olfactory epithelium

39
Q

Glomerulus

A

A cluster of incoming axons of the olfactory sensory neurons

40
Q

Primary Olfactory Cortex

A
  • The brain region where olfactory information is first processed
  • Projects to the Orbitofrontal Cortex both directly and via the amygdala
41
Q

Shape Pattern Theory

A
  • The fit between a molecule and an olfactory receptor determines what pattern of neural activation occurs
  • In theory we can detect 1 trillion colours
42
Q

What is Odour Perception dependent on?

A
  • How Experience changes the brain activation
    • Wilson, Best & Sullivan 2004
  • Odour Hedonics (Engen 1982)
    • Learning what smells we like
  • Olfactory Associative Learning
    • If the context of the odour is good, the odour will be liked
    • if the context of the odour is bad the odour will be disliked
  • Receptor Adaptation
    • After continual exposure receptors stop responding
  • Cognitive Habituation
    • After long term exposure one does not detect an odour.
43
Q

Odour Hedonics

A
  • Odour Hedonics (Engen 1982)
  • Learning what smells we like
44
Q

Olfactory Associative Learning

A
  • If the context of the odour is good, the odour will be liked
  • if the context of the odour is bad the odour will be disliked
45
Q

Receptor Adaptation

A

After continual exposure receptors stop responding

46
Q

Cognitive Habituation

A

After long term exposure one does not detect an odour.

47
Q

Olfactory Sensory Neurons

A
  • Modified Neurons specific to olfaction
  • Found in the olfactory epithelium
  • send action potential to olfactory bulb
48
Q

Androstenone

A
  • is a steroidal pheromone.
  • It is found in
    • boar’s saliva
    • celery cytoplasm
    • truffle fungus.
    • human sweat
    • saliva
  • Androstenone was the first mammalian pheromone to be identified
    *
49
Q

Factors that affect our sense of smell

A
  • Genetics (number and type of OSNs)
  • Experience
  • Cultural norms
  • Gender
  • Age
50
Q

Tip of the Nose Phenomenon

A
  • Linguistic Processing is disconnected from olfactory experience
  • New findings are throwing this into question
    • A special area of the thalamus is involved in olfactory processing
    • South Asian tribes have demonstrated comprehensive vocabulary and identification of smells
51
Q

Smells and Memory

A
  • Memory for a smell is long lasting and stable over time. (Engen, Kuisma & Eimas 1972)
  • Smells tend to produce more emotionally intense memories (Chu & Downes 2002)
  • Memories triggered by odours also activate the amygdala
  • Memories are triggered less by other senses
52
Q

What is olfaction used for?

A
  • Warning of impediment
    • spoiled food
    • smoke
    • noxious gas
  • Detection of food
  • works with other senses to detect taste
  • Scent Tracking
53
Q

Pheremones

A

Chemicals emitted by a member of a species that triggers physiological or behavioural responses in another member of a same species.

54
Q

Androstadienone

A
  • An endogenous steroid described as having potent pheromone like qualities in humans.
  • Has been added to male scents and marketed as a deoderant to make men more sexually appealing to women.
55
Q

Chemosignals

A
  • Signals released by humans that are detectable by the olfactory system
  • have an effect on mood, behaviour, hormonal status and sexual arousal of other humans
56
Q

Smelly T-shirt Experiment

A
  • measured MHC-dependent mate preferences in humans.
  • MHC influences both body odours and body odour preferences in humans.
  • suggests that the MHC or linked genes influence human mate choice today.
57
Q

Miller & Maner (2010)

A

Men are more likley to come up with sexual words when smelling T-shirt of an ovulating woman.

58
Q

Gelstein et al. (2011)

A

Found women’s tears reduce sexual desire in men.

59
Q

Is smell of psychological interest?

A
  • Pleasant odours increase positive mood and decrease anxiety (Villemure et al., 2003; Riello et al., 2019)
  • Pleasant odours are associated with increase in charitable behaviour (Baron, 1997)
  • Changes in olfaction can be early detectors for psychosis, schizophrenia, Parkinsons & Alzheimers (Good, 2015)
  • Poor odour identification is a predictor for poor outcommes for schizophrenia (Good et al., 2010)
60
Q

Define Taste

A

Sensations evoked by solutions in the mouth that contact receptors on the tongue and the roof of the mouth

61
Q

Flavour

A
  • The Combination of true taste:
    • sweet
    • salty
    • sour
    • bitter
  • and retronasal olfaction
62
Q

Retronasal Olfaction

A
  • The ability to perceive flavor dimensions of foods and drinks
  • Retronasal smell is a sensory modality that produces flavor
  • It is best described as a combination of traditional smell (orthonasal smell) and taste modalities.
63
Q

Gustatory System

A

Detects molecules that we put in our mouths and allows for the sense of taste.

64
Q

Retronasal Olfactory Sensation

A
  • The sensation of an odour perceived when chewing and swallowing
  • This forces odourant in the mouth up behind the palate into the nose.
  • Without smell the ability to identify foods by ltaste alone is poor (Mozell et al., 1960)
65
Q

Taste Bud

A

A Cluster of cells that convey neural signals to the brain by the taste nerves

66
Q

Taste Receptor Cell

A
  • A cell with the taste bud that contains sites that can interact with charged particles and chemical structures
67
Q

Fungiform Papillae

A
  • Mushroom shaped structures
  • Distrubuted most densley on the edges of the tongue
  • Mostly located on the tip of the toungue
  • Taste buds are buried in the surface
68
Q

Circumvallate Papille

A
  • Circular structures that form an inverted V on the rear of the tongue
  • Mound like structures are surrounded by a trench
  • Taste buds are buried in the sides of the trenches
69
Q

Foliate Papillae

A
  • Folds of tissue containing taste buds
  • Located on the rear of the tongue lateral to the Circumvallate Papillae
70
Q

Papillae

A
  • small, round or cone-shaped protuberances on the top of the tongue that contain taste buds.
71
Q

Types of Papillae

A
  • Circumvallate Papillae
  • Foliate Papillae
  • Fungiform Papillae
72
Q

The Bogus Tongue Map

A
  • All taste qualities are found in all areas of the tongue (Huang et al, 2007)
  • Different types of taste receptors are responsible for different tastes.
73
Q

The Gustatory System

A
  1. After leaving the taaste buds, taste information travels through the medulla and thalamus
  2. Information travels to the Insular Cortex
  3. The Insular Cortex projects onto the Orbitofrontal Cortex
74
Q

Taste: Salty

A

The taste quality produced by the positive charged ions of salts

75
Q

Taste: Sour

A

The taste quality produced by the hydrogen ion in acids

76
Q

Taste: Sweet

A

The taste quality produced by some sugars such as glucose, fructose and sucrose

77
Q

Taste: Bitter

A

The taste quality generally considered unpleasant produced by substances like quinine or caffeine

78
Q

Taste: Umami

A
  • Umami = delicious savoury taste
  • Monosodium glutamate (MSG) produces pure umami sensation
  • tends not to be palatable in itself
  • combined with certain odours and saltiness leads to pleasant taste sensation (Rolls, 2009)
  • May indicate prescence of proteins
  • May require specialised taste receptors
    • L-glutamate receptors
    • Receptors for amino acids
79
Q

Anosmia

A
  • Inability to smell
  • Approx 1 in 20 Americans
  • Olfactory processing may have a complex relationship with depression (Croy et al., 2014; Herz, 2007)
80
Q

Aguesia

A
  • Inability to taste
  • Approx 1 in 100 Americans
  • Taste dysfunction may lead to poor diet choice
  • related to disease prevention, obesity and well being
81
Q

Supertasters

A
  • Term refers to people who reported powerful bitter taste when tasting propylthiouracil (PROP) was placed on their tongues
  • Supertasters have high sensitivity to PROP
  • Hayes et al. (2008) found both genotyp and number of fungiform papillae contribute to being a supertaster
  • Non-Tasters are not able to detect PROP
  • Non-Tasters are ~1/3 of the population
82
Q

Is taste of psychological interest?

Eriskine et al., 2011

A
  • Taste can influence moral judgements; bitter tastes elicit feelings of moral disgust
83
Q

Is taste of psychological interest?

Noel & Dando, 2015

A
  • Mood can influence taste perception
  • Positive emotions enhance sweet and diminish sour tastes
84
Q

Is taste of psychological interest?

Pepino & Menella, 2005

A
  • Sweet tasting solutions reduce pain in infants
  • Some evidence suggests this continues throughtout childhood into adulthood
85
Q

Is taste of psychological interest?

Kampov-Polevoy et al., 2004

A
  • There is a link between preferences for sweet tast and alcohol and cocaine use
  • Taste may be used as a predictor for subsance use disorders

PSYC2022 - Perception & Cogition (16 decks)

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