Week 14

Question 1

Dolarimeter

Answer 1

Focused beam of light that caused pain- can quantify/control. Other methods include putting hand in bucket of ice water

Question 2

Pain adaptation

Answer 2

Varies with intensity of painful stimulus. Weber’s function:4%. M=3.5 for scaling (dol scale)

Question 3

Placebo effect

Answer 3

fMRI imaging studies show placebos decrease brain activity in pain sensitive areas of brain including thalamus, insult, and anterior cingulate cortex

Question 4

Psychological pain

Answer 4

“Pain” associated with social rejection. fMRI studies show that human brain area “light up” for physical pain (anterior cingulate) is activated by social loss. More social distress, more strongly anterior cingulate activated. Activity in prefrontal cortex linked to low social distress

Question 5

Papillae

Answer 5

Bumps on tongue that contain taste buds

Question 6

Taste buds of papillae

Answer 6

Fungi form, foliate, circumvallate, filiform

Question 7

Taste

Answer 7

Goes through microvilli in tongue pores in taste buds in papilla

Question 8

Salt

Answer 8

Opens up channels on microvilli

Question 9

Sweet, bitter, umami

Answer 9

Sends G protein to send signal to open channels

Question 10

Taste receptors front to back

Answer 10

Fungi form, foliate, circumvallate

Question 11

Order

Answer 11

Tongue, thalamus, orbitofrontal cortex

Question 12

Neuronal transmission

Answer 12

Salts directly depolarize gustatory cells by opening

Question 13

How do neurons encode taste info?

Answer 13

Taste intensity related to rate of neuronal firing (logarithmic). Taste quality signaled by primary divers (labeled line). Some respond to everything (across taste)

Question 14

Taste thresholds

Answer 14

Affected by concentration of solution, temp, viscosity, state of tongue

Question 15

Taste adaptation

Answer 15

Tongue quickly adapts to taste substances and this can raise threshold

Question 16

Self adaptation

Answer 16

Prior exposure to a taste raises threshold for subsequent exposure to that taste.

Question 17

Cross-adaptation

Answer 17

Prior exposure to a taste raises threshold to subsequent exposure of a different taste, but only to extent that 2 tastes are chemically similar

Question 18

Potentiation

Answer 18

Prior exposure ton1 taste primary can lower threshold to subsequent primary. Sweet things enhance sourness of sour things

Question 19

Taste adaptation

Answer 19

Neural phenomenon

Question 20

Taste discrimination

Answer 20

Not good. Webers function is high (0.1-1.0) and variable. Even worse in elderly

Question 21

Taste scaling

Answer 21

Magnitude estimation is fairly accurate for most primaries (n=1) but testing conditions and adaptation play big role. Multidimensional scaling is useful for describing complex food tastes

Question 22

Olfactory epithelium

Answer 22

Smell receptor

Question 23

Orthonasal olfaction

Answer 23

Comes in through nose

Question 24

Retronasal olfaction

Answer 24

Comes in through mouth

Question 25

Smell stimuli

Answer 25

Volatile (air-based) chemicals

Question 26

Smell receptors

Answer 26

Located in olfactory epithelium

Question 27

Olfactory rod

Answer 27

Contains over 1000 different odor receptors on mammalian cilia membranes. Sensitivity determined by density of rods per unit area

Question 28

Olfactory pathways

Answer 28

Fibers from rods, olfactory bulbs. Signal processes to glomeria

Question 29

Anosmia

Answer 29

Smell blindness

Question 30

Adaptation

Answer 30

Discrimination:k=5%. JND

Scaling (m=.15-.70

Question 31

Smell receptor

Answer 31

Vomeronasal organ

Question 32

Pheromones

Answer 32

Chemical substances secreted outside the organism and received by another organism

Question 33

Primers

Answer 33

Change physiological state: slow

Question 34

Releasers

Answer 34

Elicit overt behavior:immediate

Question 35

Signallers

Answer 35

Convey inform about senders, including individual/group identity

Question 36

Modulators

Answer 36

Affect mood and thought processes

Question 37

Pain threshold

Answer 37

“Pain points” are receptive fields on skin for pain receptors