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Psychology Unit 2 > Visual and Taste perception > Flashcards

Visual and Taste perception Flashcards

Revision for SAC 1 Unit 2

1
Q

What is sensation?

A

Sensation is where we process our environment through touch, taste, sight, sound and smell. Then the information is sent to our brain.

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2
Q

What is perception?

A

The way we interpret sensations and therefore how we make sense of everything around us.

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3
Q

Name the 6 stages of sensation and perception

A

Reception, Transduction, Transmission, Selection, Organisation, Interpretation.

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4
Q

Reception for vision

A

Light enters the eye through the cornea, passes through the pupil, lens focuses light on retina which contains rods and cones

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5
Q

Transduction for vision

A

Light energy is converted to electrochemical nerve impulse and travels along the optic nerve to the brain.

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6
Q

Transmission for vision

A

Occurs along the optic nerve from the retina to the brain.

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7
Q

Selection for vision

A

Paying attention to certain stimuli images are broken up by feature detectors.

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8
Q

Organisation for vision

A

The primary visual cortex analyses incoming messages

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9
Q

Interpretation for vision

A

The brain recognises the object/person familiar

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10
Q

Reception for taste

A

Chemicals are dissolved by saliva in the process of chewing

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11
Q

Transduction for taste

A

The chemical energy is converted by the receptor cells on the taste buds into electrochemical nerve impulses..

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12
Q

Transmission for taste

A

The nerve impulses travel to the gustatory cortex, where perception continues

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13
Q

Iris

A

The iris controls how much light enters the eye

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14
Q

Pupil

A

Lets light enter your inner eye

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15
Q

Cornea

A

A tough clear covering that helps protect the eye and bends light as it passes through.

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16
Q

Aqueous humor

A

A clear fluid that helps the cornea keep it’s shape

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17
Q

Retina

A

Detects images focused by cornea and lens.

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18
Q

Blind spot

A

The place where the optic nerve leaves the retina, it has no light sensitive cells.

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19
Q

Optic nerve

A

Carries messages to your brain from the eye

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20
Q

Sclera

A

The tough white outer covering of the eyeball.

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21
Q

Vitreous humor

A

The thick clear jelly that gives the eye it’s shape.

22
Q

Lens

A

Focuses light on the retina

23
Q

Rods

A

Responsible for vision at low light levels

24
Q

Cones

A

Active at higher light levels, help us see colour.

25
Q

What is closure?

A

Perceiving an object as a whole despite being incomplete.

26
Q

What is figure ground?

A

The contour line

27
Q

What is proximity?

A

When individual parts are close to each other we perceive them as ‘whole’

28
Q

What is similarity?

A

Group together to provide ‘whole single unit’

29
Q

What is linear perception?

A

The apparent convergence of parallel lines in the distance giving the impression of depth.

30
Q

What is texture gradient?

A

A monocular depth cue where the surface features of an object become less detailed the more distant an object becomes.

31
Q

What is size constancy?

A

How we maintain a constant perception of an objects size even if the object moves nearer or further away.

32
Q

What is shape constancy?

A

How we can interpret objects when viewed from any angle.

33
Q

What is depth perception?

A

The ability to accurately judge 3D space and distance using cues in the environment.

34
Q

What is monocular cues?

A

Depth perception cues requiring information from one eye only.

35
Q

What is interposition?

A

A monocular depth cue where the object which overlaps another is perceived as being closer than the object it covers.

36
Q

What is relative size?

A

A monocular depth cue where the smaller retinal image of two objects is perceived as being further away.

37
Q

What is the muller-lyer illusion?

A

Two lines, one with a arrowhead and one with a feather tale. The line with the feather tale is perceived to be longer.

38
Q

What is the ponzo illusion?

A

Upper horizontal line is perceived to be longer than the lower horizontal line.

39
Q

What is perceptual set? (VISION)

A

A predisposition to perceive stimuli in a specific way, that is, interpreting what we see according to certain preconceptions.

40
Q

What are the 4 factors of perceptual set? (VISION)

A

Previous experience, Context, Motivation and Emotion

41
Q

Name the 5 primary tastes

A

Bitter, Umami, Salty, Sweet and Sour

42
Q

What is the gustatory cortex?

A

The part of the brain thats involved in sensing and perceiving taste.

43
Q

What is motivation? (VISION)

A

Seeing what we want to see, for example, if your on a long drive running low on fuel and a sign ahead reading ‘FOOD AHEAD’ could be seen as ‘FUEL AHEAD’

44
Q

What is context? (VISION)

A

Refers to the environment in which a perceived stimuli is observed.

45
Q

What is previous experience? (VISION)

A

Can affect how we see things from what we have seen in the past, especially if the experience holds significant meaning.

46
Q

What is emotion? (VISION)

A

We can interpret someone’s facial expression as showing laughing or crying, depending on how we are feeling ourselves.

47
Q

What is height in the visual field?

A

A monocular depth cue where objects that are higher up in the visual field are perceived as being further away than objects below the horizon.

48
Q

What is binocular depth cue?

A

Depth perception cues requiring information from both eyes.

49
Q

What is accomodation?

A

A monocular cue involving the ligaments of the lens. The ability of the lens to change shape when focussing on near or distant objects.

50
Q

What are papillaes?

A

The bumps on your tongue, clumps of taste buds

51
Q

What is perceptual set? (TASTE)

A

A predisposition to taste something in a particular way.

52
Q

What factors influence taste and flavour?

A

Biological factors (genetics/age), influenced by packaging, social factors (culture)

Psychology Unit 2 (2 decks)

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