Vision
The clear outer layer at the front of the eye that focuses light coming into the eye.
Cornea
Visible part of the outer ear that funnels soundwaves into the ear.
Pinna
Taste and smell are both this type of sense.
Chemical Sense
The process of organizing and interpreting sensory information allowing us to recognize meaningful objects and events.
Perception
The process by which our sensory receptors and nervous system receive and represent stimuli from our environment.
Sensation
The black circle in the middle of the eye. Dilates and constricts based on the amount of light that enters the eye.
Pupil
Starts the process of turning soundwaves into vibrations.
Tympanic Membrane
The proper name for our sense of smell.
Olfactory sense
Building perception from the smallest pieces of sensory information.
Bottom-up Processing
Absolute Threshold
Colored part around the eye that changes the size of the pupil.
Iris
The names of the bones of the ear in the order in which the vibrations are carried.
Hammer, Anvil, Stirrup
The proper name for our sense of taste.
Gustation
Uses prior knowledge, expectations, and experience to interpret sensory information.
Top-Down Processing
The smallest detectable change in a stimulus.
Just Noticeable Difference
It is located at the back of the eye and contains the rods and cones.
Retina
Where the vibrations are turned into impulses.
Cochlea
Contain the taste receptors.
Tastebuds
Mental frameworks that help us organize and interpret information.
Schema
The principle that the size of the just noticeable difference is proportional to the stimulus.
Weber's Law
Cones
Carries impulses from the cochlea to the brain for processing.
Auditory nerve
The 5 primary taste categories.
Sweet, Salty, Bitter, Sour, Umami
A readiness to perceive things a certain way, based on expectations, emotions, or cultural background.
Perceptual Set
When constant exposure to a stimulus leads to decreased sensitivity over time.
Sensory Adaptation