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SP > SP Exam 3 > Flashcards

SP Exam 3 Flashcards

1
Q

what is sound

A

created when objects vibrte creating pressure changes in medium

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2
Q

frequency

A

number/sec a pattern of pressure change repeats/pitch measured in Hz

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3
Q

amplitude

A

height of wave, loudness measured in dB (higher the wave, louder the sound)

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4
Q

timbre

A

distinct quality of a sound

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5
Q

pathway of sound transduction

A

Pinnae→ ear canal→ tympanic membrane→ ossicles→ tympni & stapedius muscles→ oval window→ inner ear turns mechanical sound pressure to neural signals (cochlea)–> neural signals go to brain via aud nerve

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6
Q

cochlea

A

receives and analyzes signals for hair cells to interpret
triggers nerve impulses

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7
Q

role of hair cells

A

convert mechanical vib to electrial signals thats transmitted to CNS via aud nerve
they come out of organ of corti

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8
Q

hair cells location

A

out of organ of corti

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9
Q

how hair cells work

A

when cilia ge pressed over by a sound vibration in the cochlea, cells fire putting out neural code associated with sound heard

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10
Q

where cilia gets pushed has to do with

A

frequency/pitch

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11
Q

how hard it gets pushed has to do with

A

amplitude/loudness

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12
Q

place code

A

location of where cochlea is pressed/depressed is associated with diff freq we hear

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13
Q

tonotopic organization

A

map of aud cortex where different areas respodn to diff pitches

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14
Q

primary aud cortex

A

initial process of aud info

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15
Q

how to interpret an equal loudness curve and what they represent

A

Graph plotting sound pressure level against the frequency a listener perceives constant loudness. Det how loud each freq needs to be so they sound even.
shows the relationship between a frequency and volume of a sound

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16
Q

white noise

A

Blocks out extraneous sounds - Noise that has all audible frequencies in equal amounts. Useful for sleeping and to mask out important information

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17
Q

auditory localization cues

A

interaural time difference
interaural level difference

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18
Q

interaural time differnce

A

difference in time it takes for a sound to reach each ear (the sound will reach the ear that is closest to the source sooner than the ear that is further from the source)

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19
Q

interaural level difference

A

difference in the loudness or intensity of a sound as it reaches each ear

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20
Q

brain areas associated with processing differences

A

superior olive
medial SO
lateral SO

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21
Q

superior olive

A

inputs from both ears contribute to localization

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22
Q

medial SO

A

first place where inputs from both ears converge

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23
Q

lateral SO

A

neurons that are sensitive to intensity differences between the 2

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24
Q

cone of confusion

A

region of positions in space where all sounds produce the same ITDs and ILDs
difficult to determine sound source

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25
Q

pinnae and localization

A

helps collect and filter sound waves

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26
Q

complex sounds

A

energy @ many diff freq

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27
Q

fundamental freq

A

lowest freq in a harmonic series

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28
Q

harmonics

A

multiples of the fundamental freq

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29
Q

attack

A

how quickly sound starts, beginning of sound

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29
Q

sound envelope

A

how sound changes over time

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29
Q

methods for segregating sound sources

A

spatial segregation (det whether same source)
spectral qual (sounds with same pitches grouped together)
temporal qual (sounds heard close to each other tend to group with time)
timbre
onset

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29
Q

decay

A

after the attack, how quickly sound fades

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30
Q

auditory scene analysis

A

processing aud scene consisting of mult sound sources into separate images

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31
Q

how onsets similar to Gestalt law of common fate

A

when sounds begin at the same time, they appear to be coming from the same sound source

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32
Q

a beta

A

close pain gate and lock signals from other smaller diameter nerve fibers that transmit pain

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33
Q

a delta

A

fast (myelinated) localized signal abt pain (shar pain)

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34
Q

c fibers

A

slower (unmyelinated) less specific about pain (throbbing)

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35
Q

mechanoreceptors

A

touch

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36
Q

thermoreceptors

A

temp

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37
Q

4 types of mechanoreceptors

A

meissner corpuscles
merkel cells
pacinian corpuscles
ruffini endings

38
Q

meissner copruscles

A

low freq vibration and grasp stability

39
Q

merkel cells

A

coarse texture and pattern

40
Q

pacinian corpuscles

A

high freq vibration and fine texture

41
Q

rufini endings

A

finger position

42
Q

sensitivity

A

smallest raised element that can be felt on smooth surface

43
Q

acuity

A

2 point threshold- min distance you can perceive 2 stim as separate

44
Q

parts of the body that have higher/lower sensitivity and acuity

A

Highest: fingertips, toes, face
Lowest: back, legs, feet

45
Q

Dorsal column medial lemniscal (DCML)

A

signals from skin, muscles, tendons and joints. Travels to brain and crosses over through thalamus

46
Q

somatosensory cortex

A

processes touch, temp, pain, position and movement

47
Q

homonculus

A

maplike representation of regions of brain and body

48
Q

thermoreception

A

signal info about change in temp

49
Q

warm fibers

A

fire when skin temp rises

50
Q

cold fibers

A

fire when skin temp decreases

51
Q

main purpose of thermoreception

A

regulate internal temp

52
Q

nociception

A

info about stim that could cause damage (pain)

53
Q

a delta fibers

A

fast, sharp pain

54
Q

c fibers

A

slow less specific about pain (throbbing)

55
Q

special category of thermoTRP channels

A

activated by natural foodstuff

56
Q

4 stages of pain relief

A

transduction, transmission, perception, modulation

57
Q

transduction

A

: reduce activation of nociceptors

58
Q

transmission

A

reduce transmission of pain signals along nerve pathway

59
Q

modulation

A

altering brain’s interpretation of pain signals (CBT, relaxation, distraction)

60
Q

transduction pain relief

A

topical creams and meds like NSAIDs

61
Q

transmission pain relief

A

TENS, acupuncture, massage, heat/cold therapy

62
Q

modulation pain relief

A

CBT, relaxation, distraction

63
Q

gate control theory

A

Pain can be turned down before it even reaches the brain

64
Q

Counter transmission in pain treatment

A

provide pain relief through electrical nerve stim

65
Q

haptics

A

Knowledge from world involves exploring through touch
We use it to grasp and manipulate options and to explore

66
Q

ways of determining haptic inputs

A

Lateral motion, pressure hardness, temp, weight, grasp, following shape

67
Q

chemical senses

A

Olfaction, gustation, and feeling of these senses like burning and cooling

68
Q

role of olfaction, taste, trigeminal system, and flavor

A

We sniff and odorant molecules in our mouth travel to nasal cavity to give sensation of flavor

69
Q

Orthonasal

A

sniffing through nostrils

70
Q

retronasal

A

when odorant molecules in mouth travel through nasal can and give sensation of flavor

71
Q

olfactory cleft

A

contains olfactory epithelium, the odor detector

72
Q

olfactory bulb

A

contains olfactory sensory neurons

73
Q

OSNs

A

small neurons under mucous layer that detect odorants

74
Q

cribriform plate

A

thin structure in skull forms part in nasal cavity and allows for smell

75
Q

olfaction

A

Odorant molecules enter the olfactory epithelium.
Odorants bind to receptors located on cilia of on olfactory sensory neurons, causing action potentials.
Action potential travels along olfactory nerve through the cribriform plate and converge onto glomerulus. Signal from glomeruli are then transmitted to primary olfactory cortex. Direct connections with the amygdala (emotion) and hippocampus (memory). Sends connections to the orbitofrontal cortex (conscious odor perception)

76
Q

secondary pathway via trigeminal nerve and some examples of molecules that irritate it

A

Some odorant molecules can also stimulate the somatosensory system (touch, pain, temperature info) via receptors that activate the trigeminal nerve, which connects to the thalamus, then to the somatosensory cortex.
Irritate:
Alcohol (burning)
Cinnamon (warming)
Eucalyptus (cooling)
Peppers (burning)

77
Q

detection

A

determining stim is present (staircase method: stim presented in increasing concentrations until detected then decreased until detection ceases)

78
Q

discrimination

A

telling difference between odors (triangle test:given 3 odors, odd one out)

79
Q

recognition

A

ability to remember whether we’ve smelt odor before (measuring recognition: presented with odor and asked to identify it based off verbal list of descriptors)

80
Q

adaptation

A

continuous exposure to odorant causes receptors to stop responding to it

81
Q

cross adaptation

A

reduction in detection of subsequent odorants following adaptation

82
Q

cog habituation

A

long term exposure to odorant and you’re not able to detect odorant (takes 2+weeks to return to ability to detect it)

83
Q

odor signals sent straight to

A

cortex
: Olfaction is the only sense that does not travel through the thalamus!**

84
Q

papillae

A

have taste buds

85
Q

microbill

A

project taste pore

86
Q

insular cortex

A

main taste processing region

87
Q

types of papillae

A

filliform, fungiform, foliate, circumvallate

88
Q

filiform

A

do not contain taste buds. Sensitive to touch and texture

89
Q

fungiform

A

basic tastes (sour, sweet, salty, bitter)

90
Q

follate

A

basic tastes (back of tongue)

91
Q

circumvallate

A

back of tongue, high concentration of taste buds, sensitive to bitter

92
Q

taste pathway

A

Papillae have taste receptor cells, receptors in microvilli project to taste poor, taste afferents come together to become cranial nerves and send info to brain

93
Q

insula

A

primary taste processing
Taste sensations, texture, temp and responsible for conditioning taste aversion

94
Q

Orbitofrontal cortex (taste)

A

integrates taste with other sensory, emotional and cog signals

95
Q

5 basic tastes

A

Salty (cell signaling)
Sour (detect acidic solutions that can harm body)
Bitter (to detect poison)
Sweet (glucose as energy)
Fat and umami (glutamate is important neurotransmitter)

SP (5 decks)

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