Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Psychology > Unit 2 AOS 2 > Flashcards

Unit 2 AOS 2 Flashcards

You may prefer our related Brainscape-certified flashcards:
Psychology 101 flashcards GRE® Psychology flashcards AP® Psychology flashcards
1
Q

Sensation

A

is the process by which our sensory receptors and sense organs detect and respond to sensory information that stimulates them.

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

Perception

A

refers to the process by which we give meaning to sensory information.

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

attention

A

The process of focusing on specific stimuli or aspects of the sensory environment whilst ignoring and therefore excluding others

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

types of attention

A

sustained, selective, alternating, divided

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

sustained attention

A

ability to focus on one speciric task for a continuous amount of time without being distracted

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

selective attention

A

ability to select from many factors or stimuli and to focus on only the one that you want while filtering out other distractions

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

alternating attention

A

ability to switch your focus back and forth between tasks that require different cognitive demands.

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

divided attention

A

ability to process two or more responses or react to two or more different demands simultaneously

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

What factors influence attention?

A

Personal importance
Physiological state: hunger, fear
Motives
Past experience
Change: movement, contrast, intensity, size, duration, repetition
Novelty

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

Types of perception

A

Top-down processing

Bottom-up processing

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

Top-down processing

A

A perceptual process that starts ‘at the top’ with higher level ‘cognitive processing’ in the brain and then works ‘down’ from the whole to the details

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

Bottom-up processing

A

The perceptual process starts ‘at the bottom’ with raw sensory information that is sent ‘up’ to the brain for higher level mental ‘processing

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

Transduction

A

the process by which the receptors change energy into chemical impulses (signals) which can travel to the brain as action potentials.

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

Transmission

A

sending the sensory info in the form of electrical impulses ( action potentials) to relevant areas of the brain via the thalamus.

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

Interpretation:

A

the process of assigning (giving) meaning to sensory information so that it can be understood.

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

Organisation:

A

involves assembling or arranging the features in meaningful way.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

types of photoreceptors

A

rods- respond to very low leveles of light night vision not involved in colour vision

cones- respond to high levels of light- colour vision

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

biological, psychological, social factors

A

biological factors
- bionocular and monocular depth cues
psychological facotrs
- perceptual set, context, memory, past expereinces
social facotrs
- culture

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Depth cues:

A

sources of information from the environment (external cues) or from within our body (internal cues) that help us to perceive how far away objects are and therefore to perceive depth.

Depth cues are often categorised into two groups — binocular or monocular.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

depth perception

A

The ability to accurately estimate the distance of objects and therefore perceive the world in three dimensions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Two types of depth cues

A

1.Binocular depth cues
Convergence
Retinal disparity

  1. Monocular depth cues
    Accommodation
    Pictorial cues
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Binocular depth cues

A

Require the use of both eyes to provide the brain with information about the distance of an object

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Convergence- binocular depth cues

A

the brain detects and interprets depth or distance due to the:
tension of the eye muscles (*More tension, =closer object)
direction of eye gaze(turning inwards to focus on close objects)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Retinal Disparity-binocular depth cues

A

difference between two images provided by the positioning of each eye

Disparity or difference occurs due to the fact the eyes are 6-7 cm apart.

Each eye receives a slightly different image, which is then combined by the visual cortex to produce the image we see.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Monocular depth cues

A

require the use of only one eye to provide information to the brain about depth and distance, but they also operate with both eyes.

Accommodation
Pictorial cues:
Linear perspective
Interposition
Texture gradient
Relative size
Height in the visual field

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Accommodation- Monocular depth cues

A

the automatic adjustment of the shape of the lens to focus on an object in response to how far away the object is.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Pictorial cues

A

Artists use these cues to give the impression of depth and distance on flat, two-dimensional canvas
1. Linear perspective
2. Interposition
3. Texture gradient
4. Relative size
5. Height in the visual field

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Linear perspective

A

the apparent convergence of parallel lines as they recede (go back) into the distance.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Interposition

A

when one object partially blocks or covers another, the partially blocked object is perceived as further away than the object that obscures/covers it (and vice versa).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Texture Gradient

A

The gradual reduction of detail that occurs in a surface as it recedes into the distance, compared with a surface that is close and perceived in fine detail.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Relative Size

A

the object that produces the largest image on the retina as being closer, and the object that produces the smaller size on the retina as being further away

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Height in the visual field

A

refers to the location of objects in our field of vision, whereby objects that are located closer to the horizon are perceived as being more distant than objects located further from the horizon.

33
Q

Gestalt Principles

A

The process oforganisingfeaturesof a visual scene bygroupingpartstoperceiveawhole, complete form.

Figure-ground organisation
Closure
Similarity
Proximity

34
Q

Figure-ground organisation

A

perceptually divide the visual scene into the ‘figure’ which stands out from the ‘ground’ (surrounding/background)

35
Q

Closure

A

perceptual tendency to mentally ‘close up’, fill in or ignore gaps in a visual image and to perceive images as complete.

36
Q

Similarity

A

The tendency to perceive parts of a visual image that have similar features – shape, size, texture, colour – as belonging together in a meaningful group.

37
Q

Proximity

A

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

38
Q

Perceptual constancy

A

refers to the tendency to perceive an object as remaining stable and unchanging (constant) despite any changes that may occur to the image cast on the retina.
Perceptual constancies:
1.Size constancy
2.Shape constancy
3. Brightness constancy

39
Q

Size constancy

A

recognising that an object’s actual size remains the same, even though the size of the image it casts on each retina changes.

40
Q

Shape constancy

A

perceive an object as maintaining its shape despite any change in the shape of the image on the retina.

41
Q

Brightness constancy

A

an object is maintaining its level of brightness in relation to its surroundings, despite changes in the amount of light being reflected from the object to the retina

42
Q

Perceptual Set

A

The predisposition to perceive something in accordance to what we expect it to be.

43
Q

Context- perceptual set

A

the setting in which a perceived stimulus occurs – the physical or circumstantial surrounds in which the observed event occurs.

44
Q

Motivation perceptual set

A

processes within us which activate behaviour that is directed towards achieving a particular goal.

45
Q

Emotional state perceptual set

A

how an individual is feeling at a point in time.

46
Q

Past experience perceptual set

A

our personal experiences throughout our livesincluding everything we learn through experience, both intentionally and unintentionallycan lead to individual differences in perception

47
Q

Cultural factors pereptual set

A

Experience with or in a particular culture can influence the way we process and interpret visual information

48
Q

Flavour perception

A

Perception of ‘Flavour’ is a very complex system – it involves taste, smell, and to a lesser extent, but still important, vision, touch and hearing
The tongue contains

49
Q

Taste receptors

A

a type of cellular receptor that facilitates the sensation of taste

50
Q

Taste buds

A

These receptor cells detect different taste qualities like sweet, salty, sour, bitter, and umami.

51
Q

Papillae

A

small bumps or projections on the surface of the tongue that contain taste buds. These taste buds are responsible for detecting and processing different flavours or tastes.

52
Q

Taste pores

A

Refers to the small openings on the surface of taste buds, located mainly on the tongue. These pores allow dissolved food molecules to come into contact with the taste receptors inside the taste buds, enabling the process of taste perception

53
Q

Gustatory hairs

A

also known as taste hairs, are tiny, hair-like projections found on the sensory cells within taste buds.

54
Q

Tastants

A

the sensory stimuli received in the form of chemical molecules that can be tasted

55
Q

how does age influence our taste perception

A

As we age, the number of taste buds decreases, which can lead to changes in taste sensitivity, particularly for bitter and sweet flavors.

56
Q

how does genetics influence our taste perception

A

Genetic differences affect taste sensitivity, particularly for bitter compounds like those found in vegetables.

57
Q

how does memory influence our taste perception

A

Past experiences with food can influence future taste perceptions, as certain tastes are linked to emotional memories.

58
Q

how does food packaging and appearance our taste perception

A

Visual and environmental cues (such as color, packaging design, and plating) can shape the perception of taste and flavor.

59
Q

how does culture affect our taste perception

A

Cultural background influences taste preferences, as different cultures emphasize distinct flavors in their cuisines.

60
Q

Perceptual distortions

A

perceptual distortion -an inconsistency, or ‘mismatch’, between a perceptual experience and physical reality.

61
Q

Visual Illusions

A

Visual illusion: a misinterpretation (distortion or mistake) of real sensory information.

62
Q

What is the Muller-Lyer illusion?

A

a visual illusion in which two lines of equal length, each of which has opposite shaped ends, is incorrectly perceived as being longer than the other.

63
Q

Agnosia

A

Loss or impairment of the ability to recognise and identify sensory stimuli despite normally functioning senses.
Agnosia can affect any sense

64
Q

Visual Agnosia

A

Impairment of the ability to recognise visual stimuli using sight alone

65
Q

types of visual agnosia

A

Apperceptive
Associative
Prosopagnosia
Simultanagnosia
Topographical agnosia
Colour agnosia
Agnosic alexia

66
Q

super tasters

A

A person who experiences taste in a far greater intensity than the average person

67
Q

Miraculin

A

The protein found in the miracle berry, when consumed, creates a perceptual distortion turning sour substances into sweet
Miraculin causes dysgeusia

68
Q

Dysgeusia

A

Distortedsense of taste

69
Q

Perceptual set of judgement of flavour
- visual cues

A

If colour does not match expectations the flavour may be percieved differently

70
Q

Perceptual set of judgement of flavour
- Colour intensity

A

Brighter or richer coloured food items are percieved to have amore intense flavour.
Think about your experiences with making cordial

71
Q

Perceptual set of judgement of flavour
Texture

A

Stimulatiton of tactile sensations (touch) affect the flavour in two ways:
-the amount of contact with the taste receptors
(more contact = more immediate/intense flavour)

  • the length of time exposed to taste receptors
  • the longer it’s in your mouth = the more intense the flavour
72
Q

Synaesthesia

A

A perceptual experience in which stimulation of one sense involuntarily produces additional unusual experiences in another sense.

73
Q

Grapheme-colour synaesthesia

A

viewing letters or numbers produces the experience of colours.

74
Q

Lexical-gustatory synaesthesia

A

individuals experience phantom tastes when hearing, speaking, reading, or thinking about words

75
Q

Spatial Neglect

A

Spatial neglect is a neurological, attentional disorder where patients are unaware of one side of their world (left or right)

76
Q

causes of spatial neglect

A

stroke or TBI, most commonly to the rear area of the parietal lobe of the right hemisphere

77
Q

Symptoms of spatial neglect:

A

Most often visual neglect – perceiving only the right half of the visual field
Forgetting/ignoring left side
feelings of alienation from left side of body
Bumping into objects with the left side of body
Compensation – inferring stimulus belongs to right side (hearing, clock with all numbers on the right).

78
Q
A

Psychology (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions