Sensation & Perception

Question 1

Steps in sensation

Answer 1

Reception: Stimulus is received
Transduction: Stimulus is converted into a transmittable signal
Transmission: Signal is sent to the brain for interpretation

Question 2

Steps in perception

Answer 2

Selection: only important information is focused on
Organisation: Signal is organised
Interpretation: Our emotions and past experiences are added so we can make sense of it

Question 3

what are rods

Answer 3

black and white vision, low visual acuity, peripheral vision

Question 4

what are cones

Answer 4

Detailed, colour vision

Question 5

the image on the retina is…

Answer 5

upsidedown, back to front, blurred, patched by holes

Question 6

Absolute threshold

Answer 6

The minimum amount of stimulus energy needed for an observer to perceive a stimulus 50% of the time

Question 7

Part of the brain where taste is interpreted

Answer 7

Gustatory cortex (parietal)

Question 8

Part of brain where sight is interpreted

Answer 8

Primary visual cortex (occipital lobe)

Question 9

What type of energy does light get converted into?

Answer 9

Electrochemical nerve impulses

Question 10

steps in sight

Answer 10

1. Light enters cornea
2. Cornea bends light rays inward to assist focusing
3. Light enters eye through pupil
4. Iris controls amount of light entering eye
5. Lens focuses light onto retina
6. Light passes through vitreous humour
7. Light focussed to form an image
8. Retina converts light into nerve impulses
9. Transmission to visual cortex
10. Processing information

Question 11

How many tastebuds does the tongue have?

Answer 11

10,000

Question 12

How long do tastebuds last

Answer 12

10 days

Question 13

Tastes

Answer 13

Bitter, sweet, salty, sour, umami

Question 14

Does the tongue have areas where tastes are more sensitive?

Answer 14

No, each taste bud receives all tastes

Question 15

What is the stimulus for taste?

Answer 15

Chemicals in food

Question 16

What do the chemicals get converted into?

Answer 16

Electrochemical nerve impulses

Question 17

Diff b/w flavour and taste

Answer 17

Flavour is a combination of all senses and past experiences and mood wheras tastes are the 5 primary tastes

Question 18

Perceptual set

Answer 18

A predisposition to perceive a stimulus in a particular way (coriander tasting like soap)

Question 19

Ponzo illusion

Answer 19

Upper horizontal line in each diagram is perceived to be longer

Question 20

Muller-lyer illusion

Answer 20

Two lines of equal length each having opposite shaped patterns

Question 21

The ames room

Answer 21

Observer maintains shape and size constancy
monocular
past experiences of a normal room

Question 22

Size constancy

Answer 22

The fact that we maintain a constant perception of an objects size even thought the size of the image on the retina alters

Question 23

Shape constancy

Answer 23

The object is perceived to maintain its know shape despite the changing perspective from which it is observed

Question 24

synaesthesia

Answer 24

When one stimulus gets interpreted by other parts of the brain eg hearing colours

Question 25

Gestalt principles

Answer 25

Figure ground organisation- contour line separates objects from blending into one Closure- When we perceive an object as being whole despite it not being complete similarity- Individual parts of a pattern are similar we tend to group them as whole proximity- Individual parts of a stimulus pattern are close to eachother so we group them as a single unit

Question 26

Binocular depth cues

Answer 26

Uses both eyes Retinal disparity: Each eye has a different angle of the image convergence: As an object comes closer to us, our eyes move inward

Question 27

Monocular depth cues

Answer 27

One eye | Accommodation: Lens of the eye changes shape so it can focus light onto the retina.