W4 notes pt 2 Flashcards

1
Q

organ of Corti

A

Resting on top of the basilar membrane is the organ of Corti, which contains many rows of hair cells that transduce sound energy into neural signals

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2
Q

auditory nerve

A

Bending hair cells stimulates the release of neurotransmitters onto the cells of the auditory nerve

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3
Q

from the medulla, sound info is sent to….

A

From the medulla, sound information is sent to the midbrain, which manages reflexive responses to sound, such as turning toward the source of a loud noise

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4
Q

midbrain function

A

In addition, the midbrain participates in sound localization, or the identification of a source of sound
The midbrain passes information to the thalamus, which in turn sends sound information to the primary auditory cortex, located in the temporal lobe

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5
Q

pinna

A

The pinna helps us localize sounds in the vertical plane, or in space above or below the head

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6
Q

Somatosensation

A

Somatosensation provides us with info about the position and movement of our bodies, along with touch, skin temp and pain

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7
Q

vestibular system

A

Adjacent to the structures responsible for encoding sound, we find the structures of the vestibular system, which provide us with info about body position and movement

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8
Q

pathway to guide voluntary movement

A

Vestibular info travels from the medulla to the thalamus, the primary somatosensory cortex of the parietal lobe, and then the primary motor cortex in the frontal lobe
Allows vestibular info to guide voluntary movement

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9
Q

pathway of touch

A

Info about touch travels from the skin to the spinal cord
Once inside, touch pathways proceed to the thalamus, along with input from the cranial nerves originating in the touch receptors in the skin of the face, mouth, and tongue
The thalamus transmits touch info to the primary somatosensory cortex, located in the parietal lobe

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10
Q

The representation of touch in the primary sensory cortex is plastic, which means…

A

that it changes in response to increases or decreases in input from a body part

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11
Q

fast myelinated axons

A

Fast, myelinated axons are responsible for that sharp “ouch” sensation that often accompanies an injury

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12
Q

slower unmyelinated axons

A

Slower, unmyelinated axons are responsible for dull, aching sensation

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13
Q

pathway for pain

A

Pain fibres from the body form synapses with cells in the spinal cord, which in turn sends pain messages to the thalamus
This info takes a relatively direct route, with only one synapse in the spinal cord separating the periphery of the body and the thalamus in the forebrain
This arrangement ensures that pain messages are received by the brain fast
From the thalamus, pain info is sent to the anterior cingulate cortex and the insula, which manage the emotional qualities of pain, and to the somatosensory cortex in the parietal lobe, which manages info about the location and intensity of pain

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14
Q

gate control theory of pain

A

Suggests that input from touch fibres competes with input from pain receptors, possibly preventing pain messages from reaching the brain

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15
Q

if the gate is open…

A

If the gate is open, pain signals travel to the brain and are perceived

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16
Q

if the gate is closed

A

If the gate is closed, it’s possible that the pain may not be perceived at all

17
Q

factors that may close the gate

A

Factors that may close the gate to pain include psychological factors (e.g., a child too excited by a birthday party to let a skinned knee bother them or a soldier in such a state of arousal that they fail to notice their injuries until the battle is over)

18
Q

perception of pain

A

The perception of pain is affected by the descending influence of higher brain centres

19
Q

periaqueductal grey

A

The periaqueductal grey is a major target for opioid painkillers, such as morphine
Electrical stimulation of the periaqueductal gray produces a significant reduction in the experience of pain

20
Q

olfaction

A

sense of smell

Our chemical senses begin with molecules suspended in the air in the case of olfaction

Olfaction provides more information from a distance, like vision and audition,

21
Q

gustation

A

sense of taste

-chemical senses dissolved in saliva

gustation, like the somatosenses, involves information from contact with the body

22
Q

olfaction

A

Air containing olfactory stimuli is taken in through the nostrils and circulated within the nasal cavities connected to the nostrils, where it interacts with olfactory receptors

23
Q

olfactory epithelium

A

The receptors are located in a thin layer of cells within the nasal cavity known as the olfactory epithelium

Unlike most neurons, the olfactory receptors regularly die and are replaced by new receptor cells in cycles lasting 4 to 6 weeks

24
Q

olfactory nerve

A

The other branch carries info back to the CNS as part of the olfactory nerve

25
Q

olfactory bulbs

A

The olfactory nerves fibres synapse in one of the 2 olfactory bulbs, located just below the mass of the frontal lobes

26
Q

olfactory pathway

A

Unlike most other sensory input to the brain, olfactory pathways do not make direct connections with the thalamus before the information reaches the cerebral cortex
Instead, fibres from the olfactory bulbs proceed to the olfactory cortex, located in the lower portions of the frontal lobe extending into the temporal lobe, and to the amygdala
Because of the role these areas of the brain play in emotion, these pathways may account for the significant emotional rxns we experience in response to odour

27
Q

papillae

A

Papillae are small bumps on the tongue that contain taste buds

28
Q

taste buds

A

Taste buds are a structure found in papillae that contain taste receptor cells

29
Q

taste pathway

A

Info about taste travels from the mouth and tongue to the medulla

The medulla in turn communicates with the thalamus, which sends taste info to the insula, lower somatosensory cortex of the parietal lobe, and to the orbitofrontal cortex, where the emotional pleasantness or unpleasantness of particular stimuli is processed

30
Q

Olfaction and gustation share three interesting perceptual themes:

A

(a) We can easily identify a number of complex stimuli combining many types of molecules, such as the aroma of coffee
(b) we can detect small differences among similar smells and tastes
(c) our experience often shapes our perception of an olfactory or gustatory stimulus