Ana Sayfa » Anadolu Üniversitesi AÖF » İşletme Lisans Programı » Psychology

Ünite 4: Perception and Sensation — Kelime Bul

Tanımı oku, kavramı harf harf bul. 10 kelime var.

1 / 100 doğru

The ••• that color vision depends on three pairs of opposing physiological mechanisms: red-green, blue-yellow, and black-white. This explains why staring at a red image produces a green afterimage.

Transduction — The process of converting one form of physical energy from the environment into electrical energy that can be processed by the nervous system. In the visual system, this occurs when light energy stimulates the photoreceptors on the retina.

Absolute Threshold — The minimum level of stimulus energy required for a stimulus to be detected by human senses at least 50% of the time. An example is detecting the lowest detectable amount of salt dissolved in a glass of water.

Difference Threshold — The smallest detectable change in the intensity of a stimulus. For example, a person can easily detect the ••• between a 5-kilogram and a 10-kilogram weight, but cannot distinguish between 100 kilograms and 105 kilograms.

Blind Spot — The specific area on the retina where the optic nerve exits the eye. Because this region lacks photoreceptors, light falling on it cannot be processed, creating a gap in our visual field.

Prosopagnosia — A cognitive impairment, often resulting from brain damage, characterized by the inability to recognize familiar faces, even though general visual intellectual abilities remain intact.

Trichromatic Theory — A ••• of color vision stating that color perception is based on three types of receptors (cones) in the retina, each maximally sensitive to a specific wavelength: red, green, or blue.

Opponent-Process Theory — The ••• that color vision depends on three pairs of opposing physiological mechanisms: red-green, blue-yellow, and black-white. This explains why staring at a red image produces a green afterimage.

Anosmia — The partial or complete loss of the sense of smell. Individuals with this condition also experience a dramatic reduction in their ability to perceive the flavor of foods.

Umami — A savory taste category triggered by monosodium glutamate and other salts, commonly found in packaged foods and ready-made soups, complementing sweetness, sourness, saltiness, and bitterness.

Gate-Control Theory — A ••• of pain asserting that non-painful input closes the nerve ••• to painful input, preventing pain sensation from traveling to the central nervous system. This ••• is regulated by both cognitive factors and physical skin sensations.