Chat with AIExam 4: B: Sensation and Perception
Identify the three body senses and briefly describe each with respect to the receptors each uses and what parts of the body/brain are involved in this sense.
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VerifiedAnswers will vary but should include the following information for full credit.
--Somatosensory sense: involved with sensing touch,pressure,and pain;relies on mechanoreceptors (located on the ends of sensory nerves in the skin)for touch and pressure and free nerve endings for touch/temperature/pain.Information travels through somatic nerves to spinal cord to thalamus to somatosensory cortex.Some pain responses involve spinal reflexes that aren't processed by the brain until after the withdrawal reflex has occurred.
--Proprioception (kinesthetic sense): sense of body position,proprioceptors sense muscle stretching and force (two types of receptors),which tell us what our bodies are doing.Information travels through the spinal cord to the brain stem and to the somatosensory and motor cortexes.
--Vestibular sense: sense of balance,involves the cochlea,semicircular canals,and otoliths.Fluid in the semicircular canals sense equilibrium and the otoliths sense linear movement and gravity,which help to coordinate eye and head movements through communication with the brain stem.
Briefly describe the three theories of pitch perception.
(80) VerifiedAnswers will vary but should include the following information for full credit.
--Place theory: a specific place along the basilar membrane (and also in the auditory cortex)matches a tone with a specific pitch;place theory accounts only for our perception of high-pitched tones,namely those from 5000 to 20 000 Hz.
--Frequency theory: the rate at which neurons fire action potentials faithfully reproduces the pitch.This method works well up to 100 Hz (low-pitched),because many neurons have maximal firing rates near that limit.
--Volley theory: a variation of frequency theory that works for tones between 100 and 5000 Hz (low-pitched).According to volley theory,sets of neurons fire at their highest rate,say 100 Hz,slightly out of sync with each other to reach overall rates up to 5000 Hz.
What is synesthesia? Describe what it is,how it relates to sensation,and what some of the different forms of synesthesia are.
(75) VerifiedAnswers will vary but should include the following information for full credit.
--A condition in which people experience cross-modal sensations,like hearing sounds when they see colours-sometimes called "coloured hearing"-or even tasting colours.
--There are different kinds of synesthesias,including grapheme-colour synesthesia.In this most common type of synesthesia,a "6" may always seem red and a "5" green.In music-colour synesthesia,people see a specific colour on hearing a specific musical note.In lexical-taste synesthesia,words have associated tastes,and in yet other synesthesias,letters take on "personality traits," such as an A being perceived as bold and confident.
--Specific parts of the visual cortex become active during coloured hearing and during grapheme-colour synesthetic experiences,further verifying that these experiences are associated with brain activity
Identify and describe three of the six main Gestalt principles of perception.
(71) Describe how an artist might make use of the monocular cues for depth perception to create a three-dimensional feel in a two-dimensional painting.
(84) Describe the general process of how light enters the eye and is transmitted to the brain to be perceived.
(95) Discuss why selective attention is sometimes beneficial and sometimes detrimental.
(82) How might a proponent of ESP use signal detection theory to explain the experimenter effect that interferes with demonstrating that ESP exists?
(88) What is perceptual constancy? Explain and identify the three main types of perceptual constancies,including an example of each.
(75) What is psychophysics? Describe and distinguish between the absolute threshold of a stimulus and the just noticeable difference (JND)by defining and giving an example of each.
(71) Explain why food tastes different when we have a cold versus when we do not.
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