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22 Cards in this Set
- Front
- Back
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Gestalt Principles
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closure ,proximity similarity and figure of ground |
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Cones
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colour receptors Respond to high light
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Rods
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Responsible for vison to low light
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Transduction
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The change of one type of energy into another
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Depth cues
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binocular ( two eyes to send depth and distance to the brain), monocular ( one eye to provide depth and distance) and pictorial cues ( these are pictures made by artists to create depth and dimension) |
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The principles of constancy
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Size shape and brightness constancy.
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Biological facts affecting taste
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age and genetics |
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Psychological factors affecting taste are
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taste are culture
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flavour is
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is a perceptual experience |
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Synaesthesia is
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a perceptual experience in which one of the sensations is mixed with another for example seeing individual letters with colour
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Prejudice
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is a negative attitude towards a group of people
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Discrimination
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is a negative behaviour towards a person or group of people
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Types of power
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Reward , reverent expert, coercive and legitimate
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Group
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More than one member, they need to have the same goal interest and are influenced by each other.
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Bullying
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repeated physical or verbal behaviour towards a group or individual
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Status is
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referrers to a persons place or importance in a group.
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Power is
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When you use your status to control people and what they think
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Conformity
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Is when an individual changes their response to something before of implied pressure by others
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Stereotyping
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a collective view or opinion on something
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Helping behaviours and things that affect a persons ability to help are
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things that increase your ability to help for example; mood, whether a person thinks they have enough competence. Things that decrease a persons ability to help are if they think someone else will help or is getting help and social factors and norms. |
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How does texture effect the way foods taste
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The mouth and tongue can change the flavour as the texture of a food demands how much surface area is in the mouth. Also the length of the time we spend chewing the good can alter the way something tastes.
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taste
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based of main food qualities; sweet, Umami, salty savory bitter and sour.
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