Chapter 3 Notes (Sensation and perception) PDF

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Yuki Shigemoto (Instructor)
In-class notes on chapter 3 which covers sensation and perception. ...

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Thursday, November 19, 2015

Tuesday, November 17, 2015

PSYCH 1300 Chapter 3: Sensation and Perception Sensastion

- Sensation: The activation of receptors in the various sense organs a) Sensory receptors: Transfers what we percieve into something useful to our brain

- Sense Organs a) Eyes b) Ears c) Nose d) Skin e) Taste buds Sensory Thresholds

- Just noticeable difference (and or the difference between 2 stimuli): the smallest difference between 2 stimuli that is detectable 50% of the time

- Absolute threshold: The smallest amount of energy needed for a person to consciously detect a stimulus 50% of the time

- Subliminal stimuli” Stimuli that are below the level of conscious awareness a) Just strong enough to activate the sensory receptors but not strong enough for people to be consciously aware of them Habituation and Sensory Adaptation - Habituation: The tendency of the brain to stop attending to constant, unchanging information

- Sensory Adaptation: The tendency of sensory receptor cells to become less responsive to a stimulus that is unchanging Retina -Retina: Final stop light in the eye

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-Three layers a) Ganglion cells b) Bipolar cells c) Photoreceptors that respond to various light waves Rods

- Responsible for noncolor sensitivity to low levels of light Cones -Responsible for color vision and sharpness of vision How the eye works

- Dark adaptation: The recovery of the eye’s sensitivity to visual stimuli in darkness after exposure to bright lights

- Light adaptation: The recovery of the eye’s sensitivity to visual stimuli in light after exposure to darkness Color Vision -Trichromatic theory: Theory of color vision that processes three types of cones: red, blue, and green -Opponent Process theory: Theory of color vision that proposes four primary colors with cones arranged in pairs: red and green, blue and yellow a) Afterimages: Images that occur when a visual sensation persists for a brief time even after the original stimulus is removed Taste -Taste buds: Taste receptor cells in mouth; responsible for sense of taste -Gustation: The sense of taste -Five basic taste: a) sweet b) sour c) salty

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d) bitter e) “brothy” or umami Smell

- Olfaction: Sense of smell - Olfactory bulbs: Areas of the brain located just above the sinus cavity and just below the frontal lobes that receive info from the olfactory receptor cells

- At least 1,000 olfactory receptors Perception -Method by which the sensations experienced at any given moment are interpreted and organized in some meaningful -Size Constancy: Tendency to Interpret an object as always being the same actual size, regardless of its distance -Shape Constancy: Tendency to interpret the shape of an object as being constant -Brightness Constancy: Tendency to perceive the apparent brightness of an object as being the same even when the light conditions change Gestalt Principles -Proximity: Tendency to perceive objects that are close to each other as part of the same grouping -Similarity: Tendency to perceive things that look similar to each other as part of the same grouping -Closure: Tendency to complete figures that are incomplete -Continuity: Tendency to perceive things as simply as possible with a continuous pattern rather than with a complex blown up pattern -Contiguity: Tendency to perceive two things that happen close together in time as being related -Figure-ground: Tendency to perceive objects or figures as existing on a background -Perception Illusion -Moon Illusion: The moon on the horizon appears to be larger than the moon in the sky (apparent distance hypothesis) 3

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Tuesday, November 17, 2015

-Ames Room Illusion: Room is not square; makes person look bigger Factors that Influence Perception -Perception Set: Tendency to perceive things a certain way because previous experiences or expectations influence those perceptions -Top-down processing: use of preexisting knowledge to organize individual features into a whole

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