Sensation & Perception 1
These are the 5 qualities of taste.
Sweet, salty, sour, bitter, savory (umami)
These receptors in the eye help you see fine details in bright light and in color.
Cones
The theory that when we have exhausted the receptor cells for one color, we will perceive its opposite.
Opponent Process Theory
This is the only one of our 5 senses that is resistant to sensory adaptation.
Vision
The process of changing stimulus energy into neural impulses is
Transduction
The process of taking sensory info and assembling and integrating it.
Bottom Up Processing
This is the further processing of stimuli and how the brain interprets it as something meaningful
Perception
This is the only sense for which information is not routed through the thalamus.
Scent
Stimuli that are below the absolute threshold are referred to as...
Subliminal
These bones are in the middle ear and help amplify soundwaves.
Ossicle Bones (hammer, anvil, and stirrup)
The minimum difference in stimuli required to detect a change or a difference between stimuli.
Just noticeable difference (JND)
This principle explains why we don’t notice a sound that we’ve heard for a long time or a smell that we’ve smelt for a long time.
Sensory Adaptation
The theory that we perceive all color by combining the colors red, green, and blue.
Trichromatic Color Theory
The monocular cue that allows us to perceive distance when we see two parallel lines moving towards each other.
Linear Perspective
Transduction for hearing takes place in the...
Cochlea
This concept allows us to perceive the distance between objects and understand their spatial relationships in three dimensions.
Depth perception
This is the Gestalt law that says our mind forms outlines or boundaries around a triangle that are not there.
Completion