Ch 4 Flashcards

1
Q

Sound

A

Changes in air pressure as a result of displacement of air molecules, creating vibrations in the air. Sound waves are sinusoidal (having the form of a sine).

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2
Q

Fundamental frequency (f0)

A

àMost powerful) The frequency at
which sound waves vibrate. Very energetic, meaning that they still have
power after the signal decomposes.

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3
Q

Harmonics

A

Component of a frequency wave. The fundamental frequency × an integer (1

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4
Q

The human ear is sensitive for frequencies ranging between

A

20 Hz and 20.000 Hz

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5
Q

The Peripheral Auditory System

A

a. External ear
b. Middle ear
c. Oval window
d. Internal ear
e. Cochlea
f. Basilar membrane

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6
Q

External ear

A

Collect and focus sound energy

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7
Q

Middle ear

A

Sound waves vibrate on the eardrum (= tympanic membrane), which moves the three tiny bones connected to it (malleus, incus, stapes), which amplifies sound energy.

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8
Q

Oval window

A

Where the stapes connects to the cochlea (in internal ear).

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9
Q

Internal ear

A

Consists of cochlea, basilar membrane, stereochillia, apex

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10
Q

Cochlea

A

Consists of three chambers filled with fluid

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11
Q

Basilar membrane

A

inside cochlea)àembedded hair cells (tips are called stereocilia) of which their movement causes an action potential.

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12
Q

Hair cells move depending on frequency

A

base) close to oval window= high frequency

apex) end of cochlea= low frequency.
Low frequencies travel far

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13
Q

auditory nerve

A

Signal from hair cells travel to brain
a. Cochlear nucleus
b. Superior olivary complex: Combines signals from both ears
c. Nucleus of lateral lemniscus
d. Inferior colliculus : signal integration.
- frequency recognition.
- pitch discrimination
e. Medial geniculate complex : Relay between inferior colliculus and auditory cortex (same as LGN in vision
f. Auditory cortices : Primary (A1) and secondary
(A2) auditory cortex

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14
Q

tonotopic organisation

A

Different parts of the cortex process different frequencies, with frequencies between 500 and 5000 Hz occupying the largest space because evolutionarily important sounds are within these frequencies.

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15
Q

Loudness

A

Has to do with air pressure and the amplitude of a wave. Interacts with frequency; perception of loudness doesn’t always depend on the physical properties, like brightness

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16
Q

Pitch

A

The frequency of a wave (Hz). Interacts with harmonics; brain creates the fundamental frequency, so the pitch we experience may be different from the true frequency.

pitch experienced in a harmonic series is the
pitch of the fundamental frequency

When you present all the
other stimuli (all missing
the fundamental
frequency), they are
experienced with the same
pitch. The pitch you
experience is that of the
largest common divisor

17
Q

Timbre

A

How we can distinguish a piano from a violin that are playing at the same pitch and loudness

18
Q

> 3kHz

A

Interaural time difference

For frequencies greater than 3 kHz. The head creates an acoustic shadow (an obstacle for high frequencies) and intensity differences. This means that a stimulus directed to the left ear will cause a stronger reaction from the left lateral superior olive (LSO) and inhibit activity in the right LSO

19
Q

> 3kHz

A

For frequencies below 3 kHz. The speed of sound is slow and with the distance between the ears, the maximum difference can be 700 microsecs. The smallest difference we can detect is 10 microseconds, which coincides with how accurately we can determine the location of a sound source, about 1 degree on the horizontal field

Neurons in the medial superior olive (MSO) are coincidence detectors, meaning they detect sound inputs that occur at the same time. Axons projecting from the cochlear nucleus vary in length, creating delay lines. Action potentials are generated at different times from each ear, and thanks to the varying lengths, it is possible for the signal from the left and right ear to arrive in the MSO at the same time. The MSO responds most strongly to coincident arrivals

20
Q

tactile perception

A

pressure, vibration, tension, and touch

21
Q

specialized receptors

A

Tactile perception is initiated by a variety of
receptor types in the skin and subcutaneous
tissues. Each receptor is specialized to a
different category of mechanical force.
The quality of the perception (what, where)
depends on the receptors being stimulated and
where they project to in the brain

— root hair plexus (touch)
— ruffini endings (pressure)
— pacinian corpuscles (pressure
— meisser corpuscles (touch)

Some areas, such as
the fingertips, have a
high density of
receptors (with small
receptive fields; 1-2
mm).
Other areas, such as
the forearm, have less
receptors with larger
receptive fields
(several centimetres)

22
Q

root hair plexus

A

touch

23
Q

ruffini endings

A

respond to skin stretch

24
Q

Meissen corpuscles

A

low frequency vibrations: small receptive fields

25
Q

Pacinian corpuscles

A

high frequency vibrations

26
Q

Path of signal cutaneous system

A

Dorsal root ganglion -> Spinal cord —> Thalamus —> Ventral posterior nuclear complex —> Primary somatosensory cortex (S1)

27
Q

Nociceptive System

A

Free nerve endings that receive pain

Perceives pain and temperature. Pain is created in the brain; it is not a quality of an object

28
Q

The Placebo Effect

A

When a placebo is administered instead of a painkiller, the same brain network is activated to alleviate pain.

the placebo response could be blocked by naloxone if it was induced by strong expectation cues

Opioid antagonists also block effect of placebos

29
Q

Olfactory epithelium

A

A sheet of receptor neurons in the nasal cavity.
Each neuron contains just one receptor protein. Different types of odor molecules bind to specific receptors. The perception of scent is the combination of different odor molecules on different receptors.

30
Q

The Olfactory System

A

Receptor neurons —> Olfactory nerve —> Olfactory bulb

31
Q

Taste cells

A

determine the identity, concentration and
hedonic quality (pleasantness or unpleasantness) of a substance.
Receptors for bitterness, sweetness, saltiness, and sourness are unevenly distributed.