Smell and Taste
| places chemicals in solution to be tasted |
| saliva |
| extracts physical components of a signal |
| bottom-up processing |
| form the optic nerve |
| ganglion cells |
| require input from BOTH eyes compared in the brain |
| binocular cues |
| general name for the hair cells that detect sound waves in the ear |
| receptors |
| the place where TASTE receptor cells can be found |
| tongue |
| application of expectations and experience |
| top-down processing |
| bends and focuses incoming light |
| lens |
| color remains the same in varying shades of lightness and darkness |
| color constancy |
| abbreviated by "JND" |
| just noticeable difference |
| the neural pathway where smell is processed in the brain |
| olfactory bulb |
| minimum amount of energy required for detection 50% of the time |
absolute threshold
| the outer structure of the ear |
| pinna |
| the size of objects does not change when they are far away |
| size constancy |
| require vision in only one eye |
| monocular cues |
| the place where receptor cells can be found in the nose |
| olfactory epithelium |
| minimum change detectible |
| difference threshold |
| the common name for the tympanic membrane |
| ear drum |
| relative light/dark are the same in difference light |
| brightness constancy |
| touch receptor types (there are 5, name at least 3) |
| warm, cold, pressure, vibration, pain |
| the 5 tastes detected by taste buds |
| sweet, sour, salty, bitter, umami |
| the difference threshold is directly related to the strength of the original stimulus |
| Weber's Law |
| sound travels through this to reach inner ear |
| auditory canal |
| awareness that most things don’t change shape |
| shape constancy |
| states that pitch is encoded at the spot of maximum displacement in the ear |
| place theory |