Unit 1 BBB Sensation edition (S)

Question 1

Sensation

Answer 1

The process by which our sensory receptors and nervous system receive and represent stimulus energies from our environment.

Question 2

Transduction

Answer 2

Conversion of one form of energy into another - transferring stimulus energies into neural impulses our brains can interpret.

Question 3

Perception

Answer 3

The process of organizing and interpreting sensory information to make sense of the world around us.

Question 4

Absolute threshold

Answer 4

The minimum stimulation needed to detect a particular stimulus 50% of the time.

Question 5

Just-noticeable difference

Answer 5

The minimum distinction between two stimuli required for detection 50% of the time.

Question 6

Weber’s Law

Answer 6

The principle that, to be perceived as different, two stimuli must differ by a constant percentage (rather than a constant amount).

Question 7

Sensory adaptation

Answer 7

Diminished sensitivity as a consequence of constant stimulation.

Question 8

Sensory interaction

Answer 8

The principle that one sense may influence another, as when the smell of food influences its taste.

Question 9

Synesthesia

Answer 9

When one kind of sensory stimulus evokes the subjective experience of another.

Question 10

Retina

Answer 10

The light-sensitive inner surface of the eye, containing receptor rods and cones plus layers of neurons that begin the processing of visual information.

Question 11

Blind spot

Answer 11

The point at which the optic nerve leaves the eye, creating an area in which no visual information can be detected because no receptor cells are located there.

Question 12

Closure as it relates to the blindspot

Answer 12

The illusion of seeing an incomplete stimulus as though it were whole.

Question 13

Lens

Answer 13

The transparent structure behind the pupil that changes shape to help focus images on the retina.

Question 14

Accommodation

Answer 14

The process by which the focus of the eye is changed to allow near or distant objects to form sharp images on the retina.

Question 15

Nearsightedness and farsightedness

Answer 15

Nearsightedness: The retinal image is blurred because the focal point of one or both eyes lies in front of, rather than on, the retina.; this allows you to see what is near you, but struggles with items far away

farsightedness: refractive error due to an abnormally short eyeball, which causes the image of close objects to be blurred because the focal point of one or both eyes lies behind, rather than on, the retina

Question 16

Rods

Answer 16

Retinal receptors that detect black, white, and gray; necessary of peripheral vision and twilight vision

Question 17

Cones

Answer 17

Retinal receptor cells that are concentrated near the center of the retina and that function in daylight and in well-lit conditions. The cones detect fine detail and give rise to color sensations.

Question 18

Blue; Wavelengths

Answer 18

Short wavelengths of light 60%

Question 19

Green; Wavelengths

Answer 19

Medium wavelengths of light 30%

Question 20

Red; Wavelengths

Answer 20

Long wavelengths of light 10%

Question 21

Trichromatic theory

Answer 21

The theory that the retina contains three different color receptors - one most sensitive to red, green, and blue - which, when stimulated in combination, can produce the perception of any color.

Question 22

Opponent-process theory

Answer 22

Opposing retinal processes (red-green, yellow-blue, white-black) enable color vision.

Question 23

Fovea

Answer 23

The central focal point in the retina, around which the eye’s cones cluster.

Question 24

Afterimages

Answer 24

A visual image that persists after a stimulus is removed. (red/green, blue/yellow, black/white).

Question 25

Ganglion cells

Answer 25

The last layer of photoreceptors within the retina that sends signals to the brain resulting from visual stimulation.

Question 26

Color vision deficiencies

Answer 26

Dichromatism and monochromatism

Question 27

Dichromatism

Answer 27

Partial color blindness in which the eye contains only two types of cone photopigment instead of the typical three: Red-green color blindness is the most common, whereas the blue-green variety is relatively rare.

Question 28

Monochromatism

Answer 28

a partial color blindness in which the eye contains only one type of cone photopigment instead of the typical three: Everything appears in various shades of a single color

Question 29

Occipital lobes (for visual processing)

Answer 29

The occipital is responsible for vision overall such as the color, distance, and facial recognition.

Question 30

Prosopagnosia (face blindness)

Answer 30

Inability to recognize familiar faces.

Question 31

Blindsight

Answer 31

A phenomenon where individuals with damage to their visual cortex can respond to visual stimuli without consciously perceiving them. It suggests that some visual processing can occur unconsciously, bypassing traditional pathways in the brain.

Question 32

Wavelength of sound = pitch

Answer 32

The distance between sound wave peaks. Shorter wavelengths mean higher-pitched sounds, while longer wavelengths mean lower-pitched sounds.

Question 33

Amplitude of wave = loudness

Answer 33

The measure of the intensity or loudness of a sound wave, represented by the height of its peaks. Greater amplitude corresponds to louder sounds, while lower amplitude indicates softer sounds.

Question 34

Place theory

Answer 34

Links the pitch we hear with the place where the cochlea’s membrane is stimulated

Question 35

Frequency theory (with the volley principle)

Answer 35

A theory of pitch perception proposing that the frequency of a sound wave directly corresponds to the rate at which auditory nerve fibers fire. A theory of pitch perception proposing that groups of auditory neurons fire in rapid succession, or “volleys”, to encode the frequency of sounds above 1000 Hz.

Question 36

Conduction deafness

Answer 36

Hearing loss caused by damage to the mechanical system that conducts sound waves to the cochlea.

Question 36

Sound localization

Answer 36

The ability to identify the position and changes in position of sound sources based on acoustic information.

Question 37

Sensorineural deafness

Answer 37

Hearing loss caused by damage to the cochlea’s receptor cells or to the auditory nerves; also called nerve deafness.

Question 38

Chemical senses (olfaction + gustation)

Answer 38

Perception of odors through the nose + perception of flavors through the tongue

Question 39

Thalamus – smell is not processed here

Answer 39

The brain’s sensory switchboard, located on top of the brainstem; it directs messages to the sensory receiving areas in the cortex and transmits replies to the cerebellum and medulla - all senses but smell are processed here.

Question 40

Pheromones

Answer 40

Olfactory chemical messages that are released outside the body by members of a species and that influences the behavior of other members of the species. For, example, it may serve to attract a mate or to act as an alarm.

Question 41

Taste receptors (linked to sensitivity of taste)

Answer 41

Proteins that recognize taste stimuli

Question 41

Gustatory cells (sweet, sour, bitter, salty, umami, oleogustus)

Answer 41

Sweet: Associated with sugars and generally pleasurable taste.
Sour: Caused by acidic substances, often associated with citrus fruits.
Salty: Tastes primarily from salt, enhancing flavor.
Bitter: Often found in plant-based foods, can be unpleasant in high concentrations.
Umami: Savory taste associated with amino acids and protein-rich foods like meat and cheese.
Oleogustus: A proposed taste sensation for detecting fat, still debated within the scientific community.

Question 42

Supertasters, nontasters, medium tasters

Answer 42

An individual whose perception of taste sensations is the most intense; about 25% of the population. These individuals are more sensitive to bitter and spicy tastes; they are so sensitive to bitter they tend to be very picky eaters and dislike many foods

average ability tasters

someone who has less taste perception; like hot spicy foods, and usually require more seasoning to make it taste good. This is true except for salt; have a clear preference for high-fat, sweeter foods

Question 43

Touch

Answer 43

Perception of pressure, temperature, and texture through skin

Question 44

Hot = warm and cold receptor activation

Answer 44

Warm/Cold Receptors Specialized sensory neurons in the skin that detect changes in temperature. Warm receptors respond to increases in temperature, while cold receptors respond to decreases. They help us perceive and regulate our body’s temperature.

Question 45

Pain (gate control theory)

Answer 45

Spinal cord contains a neurological “gate” that blocks pain signals air allows them to pass on to the brain. The “gate” is opened by the activity of pain signals traveling up small nerve fibers and is closed by activity in larger fibers or by information coming from the brain.

Question 46

Phantom limb syndrome

Answer 46

The feeling that an amputated limb is still present, often manifested as a tingling or, occasionally, painful sensation in the area of the missing limb.

Question 47

Gustation/olfaction = strong sensory interaction

Answer 47

Smell affects taste. gives the food our perceived flavor.

Question 48

Vestibular sense (note: semicircular canals)

Answer 48

The sense of body movement and position, including the sense of balance. Semicircular canals help us balance by detecting rotational movements of the head.

Question 49

Kinesthesis

Answer 49

Also known as proprioception, this is the sense of the location of body parts in relation to the ground and each other.