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18 Cards in this Set

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Using the theory of rods and cones, and photo bleaching, explain the observed illusions.
- Rods, blue, green, red light sensitive cones
- Limited retinol pigment, light falls on molec's and used up (bleached). Takes a while to replenish
- White light = all colors
- Eyes see colors that weren't bleached (red/blue)
explain the outcome of the Stroop Test by saying brain can only process so much info at once
1. Brain can only process so much info at once.
Reading = matching shapes to words (good at this) Discerning color = (not as good, takes longer)
- Programmed to focus on shapes, cognitive interference as mind competes for limited processing power of brain
just name the two competing explanations for the stroop test. don't explain them
brain can only process so much info at once
vs
ability to match shapes and colors and shapes and words are tasks performed on different sides the brain
explain the outcome of the stroop test by mentioning the two diff sides of the brain (explanation 2)
- Ability to match shapes/colors & shapes/words performed on diff brain sides
- hemispheres' specialized functions called cerebral lateralization
- shapes to words: same side
- reading/color assoc. = diff hemi's
- upped processing due to hemi communication
6. Work through the Ishihara Colorblindness Test book. Which tests couldn’t you perform? What does this teach you about how you perceive color? Explain color blindness using what you know about the different color receptors in your eyes.
red/green color blindness = no gene for green or red receptor
- can still see this light but can't distinguish between red/green
- CAN see purple cuz have purple and overlaps w/ red/green receptors
7. What anatomical structure causes eye's blind spot?
The blind spot is due to the optic disk, where the arteries enter the eye and the optic nerve and veins exit the eye. At the optic disk there are no rods nor cones so objects cannot be seen if their image falls on the optic disk.
8. explain how come you ordinarily do not notice the eye's blind spot.
The visual fields of each eye overlap. The brain compensates for the optic disk by using information gathered by the other eye. It can also use information gathered from immediately around the blindspot to reconstruct/fill in the image.
10. Name the tactile sensory receptors used to discern the identity of the objects of the bag while blind.
Pacinian corpuscles, Meissner's corpuscles, Merkel's discs, Ruffini endings, free nerve endings (cold/warm sensation: thermoreceptors), stretch receptors for proprioception.
11. What parts of the brain is involved in interpreting the sensory input used to identify the objects.
Sensory info integration: somatosensory assoc.cortex of parietal lobe.
- Naming objects: connectioin between parietal,Wernicke's & Broca's (match to name/word)
- Assoc. visual cortex: also visualization
13. explain using the theory of sensory unit size how come the two-point-discrimination is different between the different areas.
2pt discrim: due to receptor unit size
High sens acuity areas = high density of nerve, each nerve innervates small # of recep's
- Receps spread out on skin (recep field)
- Low acuity = fewer nerves innervating same # per unit area
- Discern 2 pts = 2 recep fields stimulated simult., 1 pt if one
14. Provide a reasoned explanation for why it would be beneficial to have greater sensory acuity at your fingertips than on your upper arm.
The fingers are used for fine motor operations (such as peeling a pistachio nut). To have fine motor control you need high resolution sensory information and this is only possible by having more sensory fields in a smaller area. Less sensory acuity is needed by other parts of the anatomy.
In experiment about "Nociception & thermoreceptors”, explain the sensations your perceived
- Ice water, cold receps fire more and more rapidly until receptor is again at equilib with cold skin
- Increased AP firing rate perceived as pain
- in 40 H20 warm receps start & cont.
- both hands room remp feels cold to warm hand, vice versa
- more cold receps and warm, more sensitive to cold
Tell me about the kind of temp receptors in your skin and how they work
Thermorecep's in equilib w/ surrounding skin temp
- skin temp changes, stimulates thermorecept's
- Cold receps fire APs from below 40, increase til 24, decrease til 10, (then no fire, numbness)
Warm receptors: start 30, increase til 45
Hot (pain) receps: begin at 50
18. explain the physiological nature behind the perception of taste and smell
Taste and smell are detected using cell surface signaling molecules: there are specific receptors that detect different tastes and different smells.
19. How does flavor differ from taste? Which is the sense and which is the perception?
Flavor the perceived taste of food that is generated by the combination of stimulus from taste and small receptors.
20. How many senses of taste are mentioned in the above video. List them.
There are only 6 taste senses: sweet, sour, salty, bitter, umami, and lipids.
21. What types of receptors are used to detect tastes and odors.
All smells are detected using G-protein coupled receptors. Some tastes are perceived by G-protein-coupled receptors. Other tastes are perceived by the presence of certain ions moving into the cells.
22. Is there a 6th sense of taste? What do you think the benefit of this taste would be?
The 6th sense of taste is for fats (lipids). It is thought to be used to detect how rich the food is in energy. It may be used to limit fat intake, but in cold weather it could be used to detect energy rich food.