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Oxford Chapter 8 Sensation and perception week 2 (1)
Oxford Chapter 8 Sensation and perception week 2 (1)
Afrikaans isiXhosa
Chapter 8
Sensation and perception
Vision summary
• Visual signals processed at different levels: primary, secondary and
tertiary
• Secondary: objects, colour, movement
• Tertiary: with other senses for activities such as writing, arithmetic etc.
• Bottom-up processing: feature detectors, elements of visual stimulus
integrated to form image
• Top-down: context, past experience, learning
• Gestalt theory: proximity, similarity and closure
• Visual constancy: colour, size and shape
• Depth perception: monocular and binocular depth cues
• Illusions: incorrect perception from environment stimulus
• Perceptual deficits: agnosias
Sensory systems
Hearing
• Sound waves = pressure
waves
• Objects move in front of
large speaker
Sound waves
• Amplitude
– Size of sound waves
– Determines loudness (decibels/db)
• Frequency
– Number of waves per second (hertz/Hz)
• Wavelength
– Determines pitch
• Timbre
– Quality
– Musical instrument vs explosion
Sound waves
Structure of the ear
Hearing: outer ear
1. Sound waves collected by the pinna
– Parts of the ear that you can see
2. Sound waves move down auditory canal to the
eardrum
3. Sound waves cause eardrum to vibrate
– Higher frequencies = faster vibrations
Hearing: middle ear
4. Three bones in middle ear
that collect vibrations
– Malleus/hammer
– Incus/anvil
– Stapes/stirrup
5. Bones increase the
vibrations and transports
to inner ear/cochlea
Hearing: inner ear
6. Vibrations reach oval window
– Start of cochlea
7. Three channels in cochlea separated by membranes
– Basilar membrane with small hairs
– Hairs float in fluid of the cochlea = auditory receptors
– Vibration moves parts of these hairs
8. Movement of hairs starts electrochemical
message/neural transmission
– Reaches auditory cortex in the temporal lobes
Cochlea
Cochlea
Pathway to the brain
Taste buds
Somatosensory
• (Hypothalamus) Thalamus
• (Limbic system) cortex
Taste
• Not very sensitive
• Nose blocked, sense of taste almost disappear
• Much of what we taste depends on sense of smell
• Perceiving flavour
– Taste
– Smell
– Touch
– Temperature
Smell
• Chemical sense
– Molecules dissolved in the mucus in the nose
• Molecules transferred to the olfactory epithelium
– Membrane that secretes mucus
– Below and behind the eyes
• Olfactory receptor cells activated
– Lasts four to eight weeks
• Sense of smell poor in relation to other animals
Structure of the nose
Smell pathway