psychology study area 2

Question 1

attention

Answer 1

actively focusing on particular information while simultaneously ignoring other information

Question 2

internal stimuli
external stimuli

Answer 2

• information of sensation that originate within our body e.g feeling hungry
• information or sensations that originate from outside our body e.g 5 senses

Question 2

the types of attention

Answer 2

sustained attention
selective attention
divided attention

Question 3

sensation and perception

Answer 3

sensation: the process when our sensory organs and receptors detect sensory information
perception: the process where we find something meaningful for the raw information

Question 4

sensation incoming process

Answer 4

reception - sensory information is first
transduction- the info is converted to into a neural impulse
transmission- the information is sent to the brain for perceptual processing

person is still not consciously aware of sensory stimuli

Question 5

perception

Answer 5

interpretation- organised sensory information is understood in a way that depends on the meaning that is assigned to it
organisation- the selected features of sensory stimuli are regrouped so they are cohesively arranged
selection- certain sensory stimuli or features are ignored

the individual is now consciously aware of sensory stimuli

Question 6

visual perception

Answer 6

the process of becoming consciously aware of visual stimuli as a result of the interaction environments

Question 7

gustatory perception

Answer 7

the process of becoming consciously of flavour. when we chew our saliva breaks down the flavour into tastants

Question 8

vision biological
rods
cones

Answer 8

internal genetic based factors of vision
rods- receptors that allow someone to see in lovw level of light
cones- photoreceptors that allow someone to see colour and fine details

Question 9

depth cues

Answer 9

visual cues that allows someone to percieve the world in three dimensions and judge the distance and position of objects

Question 10

moncular

Answer 10

rely on visual information from one eye
accomodation- the ability of the eye to change focus from near to distance objects
motion parallax- the less the objects in our visual field move further, they are away from us

Question 11

binocular

Answer 11

visual information from both eyes
retinal disparity- our eyes perception produces slightly different images from their different angles
convergence- our eyes muscle strain when we put something close to our eyes

Question 12

pictorial depth cues

Answer 12

monocular depth cues that allow us to percieve depth/ distance in a two dimensional image
1 ) relative size
2) height in the visual field
3) linear perception
4) interposition
5) texture gradient

Question 13

gestalt principles

Answer 13

a set of principles that explain how we interpret visual information mostly efficiently by grouping individual elements together
1) proximity- positioned close together
2) figure ground- visual part to be more relevant against the less relevant surroundings
3) closure- to close up and fill gaps in images
4) similarity- visual image that have similar features as belonging together

Question 14

perceptual constancies ( psychological)

Answer 14

our brains need to percieve our visual world with consistency and without distortion in shape, size, brightness
1) shape constancy- to percieve the actual shape
2) brightness constancy - the brightness of objects
3) orientation - actual orientation despite our change in retinal image

Question 15

perceptual set

Answer 15

predisposition to perceive certain features of sensory stimuli and ignore other features that are deemed irrelevant
1) motivation - perception can be influenced by the way a person desire is
2) memory- past experiences may predispose to precieve in a particular way
3) context- refers to the environment or setting that a stimulus is viewed in

Question 16

vision social factors

Answer 16

external factors relating to an individuals interaction with others and their relationship and community involvement
1) culture- a standard value
how we read
our ability to percieve depth

Question 17

psychological influence of gustatory

Answer 17

we percieve gustatory sensation by the shape of our perceptual set
1) appearance/ shape - brain visually receives visual information about the food we before it receives tatse information
2) memory- our past food experiences helps create an expectation of what food taste like based on positive or negative perception

Question 18

social influences of gustation

Answer 18

our perception of food is learned by an experience we shape by our social experiments
1) culture- different cultures different food

Question 19

failability of visual perception

Answer 19

the quality of being pone to error or expecting difficulties in judgement

Question 20

visual illusions

Answer 20

a constant perceptual error in interpreting the features of an external stimulus
1) muller- lyer illusion - misinterpretation of two lines of equal length
2)ames room illusion - a specially constructed trapezoid
3) visual agnosia- brain disorder that interferes ones ability to recognise or identify objects
- apprective
- associative

Question 21

failability of gusatory perception

Answer 21

1) visual features
2) sound info
3) sense of smell
4) how it feels
supertasters - are individuals who have inherited
miraculin- a protein found in the pulp of a berry that can be used to modify how we perceive taste

Question 22

judgement of flavours

Answer 22

1) perceptual set- predisposition to percieve certsin stimuli
2) influence of colour intensity- the coour we see
3) influence of favour - the texture of the food we eat can effect our judgement