The document discusses the five basic human senses: touch, smell, taste, hearing, and vision. It provides details on the anatomy and physiology of each sense, including the receptors involved and neural pathways. For example, it describes how touch is detected through mechanoreceptors, thermoreceptors, and nociceptors in the skin and sent to the brain via the somatosensory system. It also explains smell is sensed by receptor cells in the nose that detect airborne chemicals and project to the olfactory bulb. In 3 sentences or less:
The document summarizes the five basic human senses of touch, smell, taste, hearing, and vision by describing the receptors, neural pathways, and physiological processes involved
The document discusses the senses and provides details about several senses including smell, touch, pain, and temperature. It describes the main types of receptors and their functions. Specifically, it explains that olfaction occurs when odorant molecules in the air bind to receptor cells in the nasal epithelium, causing neurons to fire. The signal then travels to the olfactory bulbs and olfactory cortex. Olfactory receptors become adapted after prolonged exposure to an odorant, causing a person to stop perceiving that smell.
The document discusses the five main human senses - sight, hearing, touch, taste, and smell. It describes the sensory organs associated with each sense and how stimuli are detected by receptors in these organs, transmitted through nerves to the brain, and responded to. It provides details on the structures and mechanisms of several senses, including the eye and vision, ear and hearing, skin and touch, tongue and taste, and nose and smell. It also discusses properties and behaviors of light and sound, as well as common vision defects.
This document discusses the five main categories of human sense organs: mechanoreceptors, chemoreceptors, electromagnetic receptors, thermoreceptors, and pain receptors. It focuses on three specific sense organs: taste buds, which are chemoreceptors that allow us to detect five basic tastes; the skin, which contains mechanoreceptors, thermoreceptors, and pain receptors that allow us to feel touch, temperature, and pain; and the eyes, which contain photoreceptors that allow us to see light and color. The document provides details on the types of sensory receptors found in each of these three sense organs and their functions in detection and perception.
The document provides an overview of the special senses of taste, hearing, smell, and vision. It includes the following key points:
- Taste is detected by taste buds on the tongue and involves four basic tastes: sweet, sour, salty, and bitter. Taste pathways transmit signals to the brainstem.
- Hearing involves the outer, middle and inner ear. Sound waves cause the eardrum and bones of the middle ear to vibrate, transmitting signals through nerves to the brain.
- Smell receptors in the nose detect odors which activate pathways to areas of the brain involved in memory and emotion.
- Vision involves light entering the eye through the cornea and lens, with
This document provides information about the five basic human senses and their associated sensory organs. It discusses the skin, eyes, ears, tongue and nose. For each sense organ, it describes the structures involved in sensation, how stimuli are received and transmitted to the brain, and examples of common disorders. The skin, largest sensory organ, protects the body and regulates temperature. It has three layers - epidermis, dermis and subcutaneous tissue. The eyes contain the retina, lens and other structures that allow vision. Sound waves are received by the outer, middle and inner ear before signals reach the brain. Taste buds on the tongue can detect the four basic tastes. Odor molecules stimulate receptors in the nasal cavity to provide the sense
This document discusses the senses of smell (olfaction) and taste. It notes that smell and taste have a cooperative relationship, with odor contributing approximately 80% of what we perceive as flavor. The main points covered include:
- Smell and taste are classified as special senses along with sight, hearing, and balance
- The olfactory system includes receptors in the nose, olfactory bulbs, and pathways to the brain regions involved in emotion and behavior
- Pheromones influence behaviors through a vomeronasal system present in many animals
- Humans have a less developed sense of smell compared to most animals
- The olfactory epithelium regenerates sensory neurons throughout life but this capacity declines with age
The document summarizes the structure and functions of three sense organs - the nose, tongue, and skin. It describes that the nose has a protruding part with nostrils that is separated by cartilage. Its functions include air passage, warming, and filtering air. The tongue is an organ in the mouth that helps with taste, swallowing, and speech. The skin has epidermis and dermis layers and functions to protect the body from impacts, regulate temperature, and detect sensations like touch.
The document discusses the five main sensory organs - skin, nose, tongue, ear, and eye - and their functions in detecting touch, chemicals, sound, and light. It explains that the human nervous system is responsible for detecting stimuli, sending that information to the brain for interpretation, and then sending instructions from the brain to the body to respond. The central nervous system consists of the brain and spinal cord, while sensory nerves carry signals from receptors to the brain and motor nerves carry signals from the brain to muscles and glands.
The document discusses the senses and provides details about several senses including smell, touch, pain, and temperature. It describes the main types of receptors and their functions. Specifically, it explains that olfaction occurs when odorant molecules in the air bind to receptor cells in the nasal epithelium, causing neurons to fire. The signal then travels to the olfactory bulbs and olfactory cortex. Olfactory receptors become adapted after prolonged exposure to an odorant, causing a person to stop perceiving that smell.
The document discusses the five main human senses - sight, hearing, touch, taste, and smell. It describes the sensory organs associated with each sense and how stimuli are detected by receptors in these organs, transmitted through nerves to the brain, and responded to. It provides details on the structures and mechanisms of several senses, including the eye and vision, ear and hearing, skin and touch, tongue and taste, and nose and smell. It also discusses properties and behaviors of light and sound, as well as common vision defects.
This document discusses the five main categories of human sense organs: mechanoreceptors, chemoreceptors, electromagnetic receptors, thermoreceptors, and pain receptors. It focuses on three specific sense organs: taste buds, which are chemoreceptors that allow us to detect five basic tastes; the skin, which contains mechanoreceptors, thermoreceptors, and pain receptors that allow us to feel touch, temperature, and pain; and the eyes, which contain photoreceptors that allow us to see light and color. The document provides details on the types of sensory receptors found in each of these three sense organs and their functions in detection and perception.
The document provides an overview of the special senses of taste, hearing, smell, and vision. It includes the following key points:
- Taste is detected by taste buds on the tongue and involves four basic tastes: sweet, sour, salty, and bitter. Taste pathways transmit signals to the brainstem.
- Hearing involves the outer, middle and inner ear. Sound waves cause the eardrum and bones of the middle ear to vibrate, transmitting signals through nerves to the brain.
- Smell receptors in the nose detect odors which activate pathways to areas of the brain involved in memory and emotion.
- Vision involves light entering the eye through the cornea and lens, with
This document provides information about the five basic human senses and their associated sensory organs. It discusses the skin, eyes, ears, tongue and nose. For each sense organ, it describes the structures involved in sensation, how stimuli are received and transmitted to the brain, and examples of common disorders. The skin, largest sensory organ, protects the body and regulates temperature. It has three layers - epidermis, dermis and subcutaneous tissue. The eyes contain the retina, lens and other structures that allow vision. Sound waves are received by the outer, middle and inner ear before signals reach the brain. Taste buds on the tongue can detect the four basic tastes. Odor molecules stimulate receptors in the nasal cavity to provide the sense
This document discusses the senses of smell (olfaction) and taste. It notes that smell and taste have a cooperative relationship, with odor contributing approximately 80% of what we perceive as flavor. The main points covered include:
- Smell and taste are classified as special senses along with sight, hearing, and balance
- The olfactory system includes receptors in the nose, olfactory bulbs, and pathways to the brain regions involved in emotion and behavior
- Pheromones influence behaviors through a vomeronasal system present in many animals
- Humans have a less developed sense of smell compared to most animals
- The olfactory epithelium regenerates sensory neurons throughout life but this capacity declines with age
The document summarizes the structure and functions of three sense organs - the nose, tongue, and skin. It describes that the nose has a protruding part with nostrils that is separated by cartilage. Its functions include air passage, warming, and filtering air. The tongue is an organ in the mouth that helps with taste, swallowing, and speech. The skin has epidermis and dermis layers and functions to protect the body from impacts, regulate temperature, and detect sensations like touch.
The document discusses the five main sensory organs - skin, nose, tongue, ear, and eye - and their functions in detecting touch, chemicals, sound, and light. It explains that the human nervous system is responsible for detecting stimuli, sending that information to the brain for interpretation, and then sending instructions from the brain to the body to respond. The central nervous system consists of the brain and spinal cord, while sensory nerves carry signals from receptors to the brain and motor nerves carry signals from the brain to muscles and glands.
The document discusses the five human senses - touch, smell, taste, hearing, and sight. It describes the sensory organs associated with each sense, how stimuli are detected by sensory receptors, and how nerve signals are transmitted to the brain. For each sense, it provides details on the sensory pathways, common stimuli, and examples of sensory responses. The roles of light and sound in vision and hearing are also examined. In under 3 sentences, the document provides an overview of the human sensory systems and how they detect external stimuli and transmit nerve signals to the brain.
The document discusses various topics related to chemical senses including taste and smell. It provides an overview of the anatomy and physiology of taste buds and olfactory receptors. It discusses how smells and tastes are processed in the brain and coded neurally. Cultural and individual differences in taste and smell perception are also covered.
The document discusses the sense of smell (olfactory) in humans. It explains that smell involves odorant molecules dissolving in mucus in the olfactory epithelium located in the upper part of the nose, activating olfactory receptor neurons. These neurons transmit signals to the olfactory bulb and then parts of the brain involved in emotion and memory. The brain interprets these signals as the perception of specific odors. Richard Axel and Linda Buck discovered that humans have around 1000 olfactory receptor genes and that each receptor neuron expresses only one type.
The document summarizes the key aspects of olfaction and the sense of smell. It describes the main parts of the olfactory system including the olfactory bulb, mitral cells, bone, nasal epithelium, glomerulus, and olfactory receptor neurons. It notes that dogs have a much stronger sense of smell than humans, with 300-10,000 times more olfactory receptor neurons. The document also discusses how smells can enhance our experiences and memories, and how loss of smell (anosmia) affects one's ability to experience flavors.
The document discusses the physiology of taste (gustation). It describes taste as being mediated by taste buds located in the mouth and throat. Taste buds contain receptor cells that are stimulated by molecules in food and saliva. The primary tastes are salty, sour, sweet, bitter, and umami (savory). Taste signals are transmitted by nerves to the brainstem and thalamus, which process taste information. The sense of taste aids in food selection and plays a role in nutrition.
The document discusses the various sensory organs in the human body and how they detect stimuli from the environment. It describes the skin as the sensory organ for touch, and explains how receptors in the skin detect different stimuli like temperature, pain, and pressure. It also discusses the nose and how olfactory receptors detect smells, as well as the tongue and how taste buds detect the four basic tastes of salty, sweet, sour, and bitter. The ear is described as the sensory organ for hearing, with explanations of how sound waves travel through the outer, middle, and inner ear to the brain. The eye is also summarized, with descriptions of its different parts and how light is focused onto the retina to produce nerve impulses for vision.
The document discusses the anatomy and functions of the tongue. It describes the four main tastes detected by taste buds on the tongue - sweet, sour, bitter, and salty. It explains how taste signals are transmitted to the brain and how conditions can alter taste perception, such as ageusia or dysgeusia. The document also provides facts about the tongue, such as the number of taste buds and muscles it contains.
The document discusses the sense of taste across different species. It describes how humans have taste buds located on papillae on their tongue that can detect five basic tastes. Other mammals like reptiles have a Jacobson's organ that helps detect chemicals. Birds and fish also have taste receptors that help them identify foods and avoid toxins. Amphibians use taste and smell to assess if prey is safe to eat.
1. Sensory organs like the eyes, ears, nose, tongue, and skin help us detect changes in our environment through sight, hearing, smell, taste, and touch. They contain receptors that receive stimuli and transmit nerve impulses to the brain.
2. The document discusses the structure and function of several sensory organs, including the skin, nose, tongue, ears, and eyes. It describes how each sense works via a pathway from stimulus to response.
3. Parts of the body have varying sensitivity to touch, and the thickness of the epidermis and number of receptors determine this. The nose detects smells when chemicals dissolve in mucus and stimulate receptors. Taste is detected on the tongue when
This document discusses the senses of taste and smell. It describes the five primary tastes detected by taste buds - sour, salty, sweet, bitter and umami. Taste buds are located in the mouth and contain receptor cells that detect different chemical stimuli. When activated, taste buds generate nerve impulses that travel to the brainstem and cortex to be interpreted as different taste sensations. The document outlines the mechanisms of taste stimulation and perception and explains how taste signals are transmitted and integrated in the central nervous system.
There are several types of chemoreceptors throughout the body that detect chemicals, including taste buds, olfactory receptors, cutaneous nociceptors, muscle sensors, and circulatory sensors. Taste is detected by taste buds on the tongue, palate, and epiglottis that are innervated by cranial nerves, while smell is detected by olfactory receptors in the nasal cavity. Both taste and smell are mediated by chemoreceptors and involve the detection of water-soluble chemicals, but taste receptors are localized to specific areas of the tongue and there are fewer olfactory receptors than taste buds.
Taste and smell are closely linked senses that involve different receptors but overlap in central processing. Taste is detected by taste receptor cells located in taste buds in the tongue, soft palate, and pharynx, which respond to five primary tastes: salty, sour, sweet, bitter, and umami. Smell is detected by olfactory receptor neurons located in the nasal cavity that transmit signals through the olfactory bulbs and to the brain. Both senses play an important role in food intake and can influence appetite.
1) The document discusses the senses of taste and smell. It describes how Zahir had a burning taste when eating cabbage and drinking tea, showing his strong sense of taste.
2) It explains that the tongue contains thousands of taste buds that allow us to experience five basic tastes: sweet, sour, salty, bitter, and umami. Taste buds regenerate every 10 days.
3) The sense of smell is described as detecting chemicals from foods and flowers that travel through the air to receptors in the nose. Both taste and smell depend on chemicals being dissolved in water so we can detect them.
The document summarizes how each of the 5 human senses (smell, taste, hearing, sight, touch) works. Each sense consists of specialized sensory organs and cells that detect stimuli and transmit signals to the brain. For smell, odor molecules bind to receptors in the nose. For taste, receptors on the tongue detect sweet, salty, bitter, sour, and umami flavors. Hearing involves sound waves vibrating the eardrum and bones to stimulate hair cells in the cochlea. Sight relies on light stimulating photoreceptor cells in the retina to form images. Touch is mediated by mechanoreceptors, thermoreceptors and other receptors in the skin that detect pressure, temperature and pain.
1) The document discusses the five basic human senses - touch, taste, smell, sight, and hearing. It describes the sensory organs associated with each sense and the stimuli they detect.
2) It then focuses on the senses of touch, smell, and taste. It provides details on the skin and its sensitivity levels, the nasal cavity and smell receptors, and the tongue and taste buds.
3) The document emphasizes how the senses work together, like how taste and smell interact to determine flavor. It also gives examples of how sensory abilities are used, like how blind people use touch to read Braille.
The document discusses the senses of smell and taste. It describes:
1. Smell (olfaction) and taste are chemical senses that involve chemoreceptors in the nose and mouth that are stimulated by odorant molecules.
2. The sense of smell involves olfactory receptor cells in the nasal cavity that detect odors and transmit signals through the olfactory nerve to the olfactory bulb and olfactory cortex.
3. Adaptation occurs when exposed to constant odors, which decreases perception over time through centrifugal control from the brain to the olfactory bulb.
This document discusses the five basic human senses: sight, smell, taste, hearing, and touch. It provides details on the organs and biological processes involved in each sense. For sight, it describes the eye, retina, and optic nerve. For smell, it discusses the olfactory receptors in the nasal cavity. It notes the five primary tastes detected by taste buds on the tongue. For hearing, it explains how sound waves are captured by the outer ear and transmitted through the middle ear bones to vibrate the cochlea. It describes the nerve endings in the skin that provide the sense of touch all over the body.
The document discusses the five main human sense organs - eyes, ears, tongue, nose, and skin. It describes each sense organ and its function, such as eyes help with sight by taking pictures that the brain interprets, ears help with hearing and balance, the tongue helps with taste via taste buds, the nose helps with smell and breathing, and the skin helps with touch, heat, cold, and pressure. Diagrams are also included to illustrate some of the sense organs.
This document discusses the different sensory systems in humans. It describes the five basic tastes - sweet, sour, salty, bitter, and umami. It explains that taste is a combination of chemical sensing in the mouth and smell. The document also discusses olfaction and the sense of smell. It notes that smell receptors are located in the nose and transmit signals to the brain. Finally, it outlines the somesthetic senses including touch, pressure, temperature, pain receptors in the skin, the kinesthetic sense of body position, and the vestibular senses involved in balance and spatial awareness.
The document summarizes the key characteristics and functions of the human senses. It describes the different sensory receptors for touch, pain, temperature, and other somatic senses. It also covers the special senses of taste, smell, vision, hearing and balance. For each sense, it outlines the receptor locations and structures, stimulus types, neural pathways, and some distinguishing features. The document provides anatomical and physiological details about sensory systems and processing.
This document discusses the five basic human senses: sight, smell, taste, hearing, and touch. It provides details on the organs and biological processes involved in each sense. For sight, it describes the eye, retina, and optic nerve. For smell, it discusses the olfactory receptors in the nasal cavity. It notes the five primary tastes detected by taste buds on the tongue. For hearing, it explains how sound waves are captured by the outer ear and transmitted through the middle ear bones to vibrate the cochlea. It describes the nerve endings in the skin that provide the sense of touch all over the body.
The document discusses the five human senses - touch, smell, taste, hearing, and sight. It describes the sensory organs associated with each sense, how stimuli are detected by sensory receptors, and how nerve signals are transmitted to the brain. For each sense, it provides details on the sensory pathways, common stimuli, and examples of sensory responses. The roles of light and sound in vision and hearing are also examined. In under 3 sentences, the document provides an overview of the human sensory systems and how they detect external stimuli and transmit nerve signals to the brain.
The document discusses various topics related to chemical senses including taste and smell. It provides an overview of the anatomy and physiology of taste buds and olfactory receptors. It discusses how smells and tastes are processed in the brain and coded neurally. Cultural and individual differences in taste and smell perception are also covered.
The document discusses the sense of smell (olfactory) in humans. It explains that smell involves odorant molecules dissolving in mucus in the olfactory epithelium located in the upper part of the nose, activating olfactory receptor neurons. These neurons transmit signals to the olfactory bulb and then parts of the brain involved in emotion and memory. The brain interprets these signals as the perception of specific odors. Richard Axel and Linda Buck discovered that humans have around 1000 olfactory receptor genes and that each receptor neuron expresses only one type.
The document summarizes the key aspects of olfaction and the sense of smell. It describes the main parts of the olfactory system including the olfactory bulb, mitral cells, bone, nasal epithelium, glomerulus, and olfactory receptor neurons. It notes that dogs have a much stronger sense of smell than humans, with 300-10,000 times more olfactory receptor neurons. The document also discusses how smells can enhance our experiences and memories, and how loss of smell (anosmia) affects one's ability to experience flavors.
The document discusses the physiology of taste (gustation). It describes taste as being mediated by taste buds located in the mouth and throat. Taste buds contain receptor cells that are stimulated by molecules in food and saliva. The primary tastes are salty, sour, sweet, bitter, and umami (savory). Taste signals are transmitted by nerves to the brainstem and thalamus, which process taste information. The sense of taste aids in food selection and plays a role in nutrition.
The document discusses the various sensory organs in the human body and how they detect stimuli from the environment. It describes the skin as the sensory organ for touch, and explains how receptors in the skin detect different stimuli like temperature, pain, and pressure. It also discusses the nose and how olfactory receptors detect smells, as well as the tongue and how taste buds detect the four basic tastes of salty, sweet, sour, and bitter. The ear is described as the sensory organ for hearing, with explanations of how sound waves travel through the outer, middle, and inner ear to the brain. The eye is also summarized, with descriptions of its different parts and how light is focused onto the retina to produce nerve impulses for vision.
The document discusses the anatomy and functions of the tongue. It describes the four main tastes detected by taste buds on the tongue - sweet, sour, bitter, and salty. It explains how taste signals are transmitted to the brain and how conditions can alter taste perception, such as ageusia or dysgeusia. The document also provides facts about the tongue, such as the number of taste buds and muscles it contains.
The document discusses the sense of taste across different species. It describes how humans have taste buds located on papillae on their tongue that can detect five basic tastes. Other mammals like reptiles have a Jacobson's organ that helps detect chemicals. Birds and fish also have taste receptors that help them identify foods and avoid toxins. Amphibians use taste and smell to assess if prey is safe to eat.
1. Sensory organs like the eyes, ears, nose, tongue, and skin help us detect changes in our environment through sight, hearing, smell, taste, and touch. They contain receptors that receive stimuli and transmit nerve impulses to the brain.
2. The document discusses the structure and function of several sensory organs, including the skin, nose, tongue, ears, and eyes. It describes how each sense works via a pathway from stimulus to response.
3. Parts of the body have varying sensitivity to touch, and the thickness of the epidermis and number of receptors determine this. The nose detects smells when chemicals dissolve in mucus and stimulate receptors. Taste is detected on the tongue when
This document discusses the senses of taste and smell. It describes the five primary tastes detected by taste buds - sour, salty, sweet, bitter and umami. Taste buds are located in the mouth and contain receptor cells that detect different chemical stimuli. When activated, taste buds generate nerve impulses that travel to the brainstem and cortex to be interpreted as different taste sensations. The document outlines the mechanisms of taste stimulation and perception and explains how taste signals are transmitted and integrated in the central nervous system.
There are several types of chemoreceptors throughout the body that detect chemicals, including taste buds, olfactory receptors, cutaneous nociceptors, muscle sensors, and circulatory sensors. Taste is detected by taste buds on the tongue, palate, and epiglottis that are innervated by cranial nerves, while smell is detected by olfactory receptors in the nasal cavity. Both taste and smell are mediated by chemoreceptors and involve the detection of water-soluble chemicals, but taste receptors are localized to specific areas of the tongue and there are fewer olfactory receptors than taste buds.
Taste and smell are closely linked senses that involve different receptors but overlap in central processing. Taste is detected by taste receptor cells located in taste buds in the tongue, soft palate, and pharynx, which respond to five primary tastes: salty, sour, sweet, bitter, and umami. Smell is detected by olfactory receptor neurons located in the nasal cavity that transmit signals through the olfactory bulbs and to the brain. Both senses play an important role in food intake and can influence appetite.
1) The document discusses the senses of taste and smell. It describes how Zahir had a burning taste when eating cabbage and drinking tea, showing his strong sense of taste.
2) It explains that the tongue contains thousands of taste buds that allow us to experience five basic tastes: sweet, sour, salty, bitter, and umami. Taste buds regenerate every 10 days.
3) The sense of smell is described as detecting chemicals from foods and flowers that travel through the air to receptors in the nose. Both taste and smell depend on chemicals being dissolved in water so we can detect them.
The document summarizes how each of the 5 human senses (smell, taste, hearing, sight, touch) works. Each sense consists of specialized sensory organs and cells that detect stimuli and transmit signals to the brain. For smell, odor molecules bind to receptors in the nose. For taste, receptors on the tongue detect sweet, salty, bitter, sour, and umami flavors. Hearing involves sound waves vibrating the eardrum and bones to stimulate hair cells in the cochlea. Sight relies on light stimulating photoreceptor cells in the retina to form images. Touch is mediated by mechanoreceptors, thermoreceptors and other receptors in the skin that detect pressure, temperature and pain.
1) The document discusses the five basic human senses - touch, taste, smell, sight, and hearing. It describes the sensory organs associated with each sense and the stimuli they detect.
2) It then focuses on the senses of touch, smell, and taste. It provides details on the skin and its sensitivity levels, the nasal cavity and smell receptors, and the tongue and taste buds.
3) The document emphasizes how the senses work together, like how taste and smell interact to determine flavor. It also gives examples of how sensory abilities are used, like how blind people use touch to read Braille.
The document discusses the senses of smell and taste. It describes:
1. Smell (olfaction) and taste are chemical senses that involve chemoreceptors in the nose and mouth that are stimulated by odorant molecules.
2. The sense of smell involves olfactory receptor cells in the nasal cavity that detect odors and transmit signals through the olfactory nerve to the olfactory bulb and olfactory cortex.
3. Adaptation occurs when exposed to constant odors, which decreases perception over time through centrifugal control from the brain to the olfactory bulb.
This document discusses the five basic human senses: sight, smell, taste, hearing, and touch. It provides details on the organs and biological processes involved in each sense. For sight, it describes the eye, retina, and optic nerve. For smell, it discusses the olfactory receptors in the nasal cavity. It notes the five primary tastes detected by taste buds on the tongue. For hearing, it explains how sound waves are captured by the outer ear and transmitted through the middle ear bones to vibrate the cochlea. It describes the nerve endings in the skin that provide the sense of touch all over the body.
The document discusses the five main human sense organs - eyes, ears, tongue, nose, and skin. It describes each sense organ and its function, such as eyes help with sight by taking pictures that the brain interprets, ears help with hearing and balance, the tongue helps with taste via taste buds, the nose helps with smell and breathing, and the skin helps with touch, heat, cold, and pressure. Diagrams are also included to illustrate some of the sense organs.
This document discusses the different sensory systems in humans. It describes the five basic tastes - sweet, sour, salty, bitter, and umami. It explains that taste is a combination of chemical sensing in the mouth and smell. The document also discusses olfaction and the sense of smell. It notes that smell receptors are located in the nose and transmit signals to the brain. Finally, it outlines the somesthetic senses including touch, pressure, temperature, pain receptors in the skin, the kinesthetic sense of body position, and the vestibular senses involved in balance and spatial awareness.
The document summarizes the key characteristics and functions of the human senses. It describes the different sensory receptors for touch, pain, temperature, and other somatic senses. It also covers the special senses of taste, smell, vision, hearing and balance. For each sense, it outlines the receptor locations and structures, stimulus types, neural pathways, and some distinguishing features. The document provides anatomical and physiological details about sensory systems and processing.
This document discusses the five basic human senses: sight, smell, taste, hearing, and touch. It provides details on the organs and biological processes involved in each sense. For sight, it describes the eye, retina, and optic nerve. For smell, it discusses the olfactory receptors in the nasal cavity. It notes the five primary tastes detected by taste buds on the tongue. For hearing, it explains how sound waves are captured by the outer ear and transmitted through the middle ear bones to vibrate the cochlea. It describes the nerve endings in the skin that provide the sense of touch all over the body.
The document discusses the senses and sensory receptors in humans. It describes the five main senses - sight, hearing, smell, taste, and touch. It also discusses other general senses like temperature, pain, and kinesthetic sense. The receptors for these senses are described in detail, including mechanoreceptors, chemoreceptors, photoreceptors, thermoreceptors, and nociceptors. Specialized receptors for smell, taste, sight, hearing and balance are also covered. The process of olfaction and odor detection by olfactory receptors is explained in particular depth.
Sense organs are the specialized organs composed of sensory neurons, which help us to perceive and respond to our surroundings. There are five sense organs – eyes, ears, nose, tongue, and skin.
External receptors (exteroceptors): sense organs for touch, smell, taste, sight and hearing.
Internal receptors (interocepyors): these sense organs found in the body which detect the temperature, pain, hunger, thirst, fatigue and muscle position.
The sense of taste allows animals to discriminate between healthful and harmful substances through taste buds located primarily on the tongue. Taste sensations in humans are categorized as salty, sweet, bitter, or sour. The sense of smell, or olfaction, is detected by olfactory receptors located in the nasal cavity. Animals with a well-developed sense of smell are called macrosmatic, while those with a lesser sense of smell are microsmatic. Pheromones allow animals to communicate chemically through scent glands and play roles in behaviors like territory marking and recognizing individuals.
The document describes how our sense of smell works. It explains that odor molecules are sniffed into the nose and activate receptors in the olfactory epithelium, triggering neurons that send signals to the brain. Each neuron responds to just one smell molecule, allowing our brains to perceive complex odors. The document also discusses how dogs have a much more developed sense of smell than humans due to differences in their olfactory systems.
To study the Integumentary and Special senses using specimen, modelsHarshata Saindane
The document summarizes the key components and functions of the integumentary system and special senses based on an experiment using specimens and models. It describes the layers of the skin, including the epidermis, dermis and hypodermis, as well as skin structures like hair, nails, and various glands. It also outlines the five special senses - touch, taste, smell, hearing and balance - and their sensory receptors and pathways in the brain. The overall aim was to study the integumentary system and special senses using specimens and models.
The document summarizes the senses of taste and smell. It discusses how smell (olfaction) is detected by receptors in the nasal cavity that can detect up to 50 sensations. It also discusses how taste (gustation) is detected by taste buds on the tongue and palate that can detect five primary tastes: sweet, sour, bitter, salty, and umami. Both senses rely on receptors interacting with chemicals in fluids and sending signals to the brain for interpretation.
Olfaction is one the major sense. In the following presentation, a brief description of the olfactory system is given. In this following topics are discussed: olfactory membrane, olfactory bulb, odor pathway, anosmia, directional smelling and plasticity. By the end of it, you will be able to describe the olfactory pathway of the nervous system.
This document discusses sensory receptors, including their types, structures, and functions. It covers exteroceptors, visceroceptors, proprioceptors, mechanoreceptors, chemoreceptors, thermoreceptors, nociceptors, photoreceptors, olfactory receptors, taste receptors, hearing receptors, and balance receptors. Key points include that sensory receptors receive stimuli from both internal and external environments and relay this information to the nervous system, and that different receptor types are activated by mechanical, chemical, thermal, or light stimuli.
This document summarizes the chemical senses of taste and smell. It discusses the anatomy and physiology of taste receptors on the tongue and smell receptors in the nose. It describes the transduction processes, neural pathways, and theories of coding for both taste and smell. The main points covered are:
- Taste and smell have specialized chemoreceptors that transform chemicals into neural impulses.
- Taste receptors are located on papillae on the tongue and smell receptors are in the nasal epithelium.
- Neural signals from these receptors travel to the brainstem and thalamus to be interpreted as the sensations of taste and smell.
- Coding theories propose that taste is categorized by receptor location
Smell and taste by Pandian M. Dept of Physiology, DYPMCKOP,MHPandian M
Describe the basic features of the neural elements in the olfactory epithelium and olfactory bulb.
Describe signal transduction in odorant receptors.
Outline the pathway by which impulses generated in the olfactory epithelium reach the olfactory cortex.
Describe the location and cellular composition of taste buds.
Name the five major taste receptors and signal transduction mechanisms in these receptors.
Outline the pathways by which impulses generated in taste receptors reach the insular cortex.
This document discusses sensation and perception. It defines sensation as the passive process of bringing information from the outside world into the body and brain, while perception is the active process of interpreting that incoming information. It describes the different sensory systems including vision, hearing, smell, taste, and touch. For each sense, it explains the sensory receptors, transduction process, and thresholds for detection. It also discusses principles of sensation such as adaptation and difference thresholds.
1. The sense of smell occurs in the olfactory epithelium located in the upper part of the nasal cavity. Olfactory sensory neurons here detect odorant molecules and transmit signals to the olfactory bulb.
2. When an odorant molecule binds to an olfactory receptor, it triggers a signal transduction pathway involving cAMP that leads to an action potential. This signal is transmitted via the olfactory nerve to the olfactory bulb.
3. The olfactory pathway projects from the olfactory bulb to areas involved in perception and emotion processing like the piriform cortex, amygdala and orbitofrontal cortex. Factors like concentration, adaptation and injury can influence olfactory function.
Olfaction, or the sense of smell, is an ancient sensory system that together with taste enables an organism to detect chemicals in the external environment. Olfaction is one of the five major human senses (vision, hearing, olfaction, taste, and touch) that occurs when odorants bind to specific sites in olfactory receptors.Olfaction is present in most species such as insects, worms, fish, amphibians, birds, and mammals. It is essential for survival by permitting the location of food, mates, and predators, although in humans, olfaction is often viewed as an esthetic sense capable of triggering emotion and memory.
This document discusses various somatic and special senses in humans. It describes the five special senses of smell, taste, vision, hearing and balance. It also discusses the general somatic senses of touch, pressure, heat and pain detected by receptors in the skin, muscles, and internal organs. For each sense, it outlines the key sensory structures, receptors, pathways and common disorders. It provides details on the anatomy and physiology of smell, taste, vision, hearing, balance and the skin's sensory functions.
The document summarizes the five basic human senses:
Sight is mediated by the eye, which contains light-sensitive rod and cone cells in the retina that detect color and light and send signals to the brain via the optic nerve. The brain combines input from both eyes into a three-dimensional image.
Smell occurs when odorant molecules bind to receptors in the nasal cavity.
Taste is detected by taste receptor cells clustered in taste buds in the mouth and throat that sense the five basic tastes: salty, sour, sweet, bitter, and umami.
Hearing is mediated by the ears, which capture sound waves and transmit vibrations through the ear canal, eardrum, and
The document summarizes the five basic human senses:
Sight is mediated by the eye, which contains light-sensitive rod and cone cells in the retina that detect color and light and send signals to the brain via the optic nerve. The brain combines input from both eyes into a three-dimensional image.
Smell occurs when odorant molecules bind to receptors in the nasal cavity.
Taste is detected by taste receptor cells clustered in taste buds in the mouth and throat that sense the five basic tastes: salty, sour, sweet, bitter, and umami.
Hearing is mediated by the ears, which capture sound waves and transmit vibrations through the inner ear to the cochlea
This presentation by OECD, OECD Secretariat, was made during the discussion “Competition and Regulation in Professions and Occupations” held at the 77th meeting of the OECD Working Party No. 2 on Competition and Regulation on 10 June 2024. More papers and presentations on the topic can be found at oe.cd/crps.
This presentation was uploaded with the author’s consent.
Suzanne Lagerweij - Influence Without Power - Why Empathy is Your Best Friend...Suzanne Lagerweij
This is a workshop about communication and collaboration. We will experience how we can analyze the reasons for resistance to change (exercise 1) and practice how to improve our conversation style and be more in control and effective in the way we communicate (exercise 2).
This session will use Dave Gray’s Empathy Mapping, Argyris’ Ladder of Inference and The Four Rs from Agile Conversations (Squirrel and Fredrick).
Abstract:
Let’s talk about powerful conversations! We all know how to lead a constructive conversation, right? Then why is it so difficult to have those conversations with people at work, especially those in powerful positions that show resistance to change?
Learning to control and direct conversations takes understanding and practice.
We can combine our innate empathy with our analytical skills to gain a deeper understanding of complex situations at work. Join this session to learn how to prepare for difficult conversations and how to improve our agile conversations in order to be more influential without power. We will use Dave Gray’s Empathy Mapping, Argyris’ Ladder of Inference and The Four Rs from Agile Conversations (Squirrel and Fredrick).
In the session you will experience how preparing and reflecting on your conversation can help you be more influential at work. You will learn how to communicate more effectively with the people needed to achieve positive change. You will leave with a self-revised version of a difficult conversation and a practical model to use when you get back to work.
Come learn more on how to become a real influencer!
Mastering the Concepts Tested in the Databricks Certified Data Engineer Assoc...SkillCertProExams
• For a full set of 760+ questions. Go to
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Carrer goals.pptx and their importance in real lifeartemacademy2
Career goals serve as a roadmap for individuals, guiding them toward achieving long-term professional aspirations and personal fulfillment. Establishing clear career goals enables professionals to focus their efforts on developing specific skills, gaining relevant experience, and making strategic decisions that align with their desired career trajectory. By setting both short-term and long-term objectives, individuals can systematically track their progress, make necessary adjustments, and stay motivated. Short-term goals often include acquiring new qualifications, mastering particular competencies, or securing a specific role, while long-term goals might encompass reaching executive positions, becoming industry experts, or launching entrepreneurial ventures.
Moreover, having well-defined career goals fosters a sense of purpose and direction, enhancing job satisfaction and overall productivity. It encourages continuous learning and adaptation, as professionals remain attuned to industry trends and evolving job market demands. Career goals also facilitate better time management and resource allocation, as individuals prioritize tasks and opportunities that advance their professional growth. In addition, articulating career goals can aid in networking and mentorship, as it allows individuals to communicate their aspirations clearly to potential mentors, colleagues, and employers, thereby opening doors to valuable guidance and support. Ultimately, career goals are integral to personal and professional development, driving individuals toward sustained success and fulfillment in their chosen fields.
This presentation by Professor Alex Robson, Deputy Chair of Australia’s Productivity Commission, was made during the discussion “Competition and Regulation in Professions and Occupations” held at the 77th meeting of the OECD Working Party No. 2 on Competition and Regulation on 10 June 2024. More papers and presentations on the topic can be found at oe.cd/crps.
This presentation was uploaded with the author’s consent.
XP 2024 presentation: A New Look to Leadershipsamililja
Presentation slides from XP2024 conference, Bolzano IT. The slides describe a new view to leadership and combines it with anthro-complexity (aka cynefin).
Collapsing Narratives: Exploring Non-Linearity • a micro report by Rosie WellsRosie Wells
Insight: In a landscape where traditional narrative structures are giving way to fragmented and non-linear forms of storytelling, there lies immense potential for creativity and exploration.
'Collapsing Narratives: Exploring Non-Linearity' is a micro report from Rosie Wells.
Rosie Wells is an Arts & Cultural Strategist uniquely positioned at the intersection of grassroots and mainstream storytelling.
Their work is focused on developing meaningful and lasting connections that can drive social change.
Please download this presentation to enjoy the hyperlinks!
This presentation, created by Syed Faiz ul Hassan, explores the profound influence of media on public perception and behavior. It delves into the evolution of media from oral traditions to modern digital and social media platforms. Key topics include the role of media in information propagation, socialization, crisis awareness, globalization, and education. The presentation also examines media influence through agenda setting, propaganda, and manipulative techniques used by advertisers and marketers. Furthermore, it highlights the impact of surveillance enabled by media technologies on personal behavior and preferences. Through this comprehensive overview, the presentation aims to shed light on how media shapes collective consciousness and public opinion.
4. BRIEF INTRODUCTION OF SENSES
• It helps to integrate or gather information from the outer world
• Learning and knowledge comes through senses
• Senses help the person through various learned experiences
5. SIGNIFICANCE OF NORMAL SENSES
• Person can enjoys life with normal senses
• People with normal senses grasp valid information than their counterparts
• Normal senses makes the person more efficient in collecting information
6. PEOPLE WITH IMPAIRMENT SENSES
• Difficulty in life when person has deficiency of one or more than one sense
• Remain gap to learn information
• Person feels inferior because he/she is not equal to others
7. SENSES
• We experience reality through our senses. A sense is a faculty by which outside
stimuli are perceived.
• Our senses are split into two different groups.
• Exteroceptors
• Interoceptors
9. INTEROCEPTORS
A sensory receptor which receives stimuli from within the body, especially from the gut
and other internal organs.
The interoceptors receive stimulation from the inside of our bodies. For instance,
blood pressure dropping, changes in the glucose and Ph levels.
11. NOCICEPTORS
• a sensory receptor for painful stimuli.
• Respond to heat, mechanical stress and chemicals associated with tissue damage.
12. THERMORECEPTORS
• Respond to changes in temperature in dermis, skeletal muscles, liver and
hypothalamus
• These are cold receptors and warm receptors
14. CHEMORECEPTORS
• Respond to small concentration changes of specific molecules
• Internal chemoreceptors monitor blood composition
• These are also important for homeostasis.
15. FIVE SENSES
• Touch
• Olfaction (sense of smell)
• Gustation (sense of taste)
• Hearing And Equilibrium
• Vision
17. • Other senses of the body are found in specific areas of the body, your sense of touch
can be found all over the body.
• Sense of touch originates in the bottom layer of the skin called the dermis.
• The dermis is filled with nerve endings that send information to your spinal cord,
which then sends messages to brain so you know what your body is coming in
contact with.
18. • About 20 different types of nerve endings that all send messages to your
brain.
• There are a variety of different receptors but the most common receptors
include; heat, cold, pain, and pressure receptors.
• Pain receptors are the most important, because they protect you by
letting your brain know that your body is hurt.
• Some parts of the body may be more sensitive than others because they
contain more nerve endings
19. The part of the human body that has the most nerve endings are the
finger tips. There are about 100 touch receptors in each of your finger tips
20. • Our sense of touch is controlled by a huge network of nerve endings and
touch receptors in the skin known as the somatosensory system. This
system is responsible for all the sensations we feel - cold, hot, smooth,
rough, pressure, pain, vibrations.
• Within the somatosensory system, there are four main types of
receptors:
• Mechanoreceptors,
• Thermo receptors,
• Pain receptors,
• Proprioceptors
21. Mechanoreceptors: These receptors perceive sensations such as pressure,
vibrations, and texture.. The most sensitive mechanoreceptors, Merkel's disks and
Meissner's corpuscles, are found in the very top layers of the dermis and epidermis
and are generally found in non-hairy skin such as the palms, lips, tongue, soles of
feet, fingertips, eyelids, and the face..
Pain receptors: There are over three million pain receptors throughout the body,
found in skin, muscles, bones, blood vessels, and some organs. They can detect pain
that is caused by mechanical stimuli (cut or scrape), thermal stimuli (burn), or
chemical stimuli (poison from an insect sting).
• Proprioceptors: Proprioceptors are found in tendons, muscles, and joint capsules.
This location in the body allows these special cells to detect changes in muscle
length and muscle tension. Without proprioceptors, we would not be able to do
fundamental things such as feeding or clothing ourselves.
22. Thermo receptors: As their name suggests, these receptors perceive sensations related to
the temperature of the skin. There are two basic categories of thermo receptors: hot and
cold receptors.
Cold receptors start to perceive cold sensations when the surface of the skin drops below
95 ° F. They are most stimulated when the surface of the skin is at 77 ° F and are no
longer stimulated when the surface of the skin drops below 41 ° F. This is why your feet
or hands start to go numb when they are submerged in icy water for a long period of
time.
Hot receptors start to perceive hot sensations when the surface of the skin rises above 86
° F and are most stimulated at 113 ° F. But beyond 113 ° F, pain receptors take over to
avoid damage being done to the skin and underlying tissues.
24. Olfaction (olfactics) is the sense smell (L.olere =smell + facere = to make), is
20,000 times more sensitive than the sense of taste.
Normal Adults can sense up to 10,000 different odors and children can smell
better than adults.
This sense is not very much perfect as several poisonous gases are not detected
by olfactory system (e.g. carbon monoxide).
SMELL
25. these receptors locate high in the roof of the nasal cavity, in specialized areas of
the nasal mucosa called the olfactory epithelium.
About 2.5 sq cm columnar olfactory epithelium, which is a small patch of
pseudostratified is present in each nostril.
The olfactory epithelium is made up of three kinds of cells: receptor cells:
sustentacular cells & basal cells
These receptors have life span of 30 days, and are continuously replaced by
newly formed olfactory neurons to form new synaptic connections in the
olfactory bulb which locates right between the eyes.
These olfactory cells can easily damage as they are the only neuron exposed to
external world, so we lose about 1% of olfactory receptor cells each year.
STRUCTURE OF OLFACTORY RECEPTORS
26.
27. • The human have 25 million bipolar receptor (each of the receptor is covered by sustentacular cells).
• The receptor cell ends in bulbous olfactory vesicle, the olfactory (bowman’s) glands the fluid secrete
through sustentacular cell which covers the surface epithelium
• and have many tiny hair-like cilia protrude from the olfactory receptor cell's dendrite into the
mucus covering the surface of the olfactory epithelium..
• Each olfactory receptor cell expresses only one type of olfactory receptor, but many separate olfactory
receptor cells express olfactory receptors which bind the same set of odors.
• The axons of olfactory receptor cells which express the same olfactory receptor converge to form
glomeruli which is a spherical structure located in the olfactory bulb of the brain
where synapses form between the terminals of the olfactory nerve and the dendrites of mitral, peri
glomerular and tufted cells.
STRUCTURE OF OLFACTORY RECEPTORS
28.
29. • first processed in glomeruli then initially olfactory cortex involved in differentiating and determining
the intensity of the odor.
• to sense the substance must be volatile, water-soluble and lipid-soluble
• on cell membrane odor molecules have some kind of physical interaction with protein receptor which
produce the action potential in nerve fiber of olfactory bulb, according to this theory the discrimination
of odor results from the simultaneous but varying stimulation of receptor cells.
• Seven categories of odors: musky, camphoraceous, floral, pungent, pepper minty, ethereal, & putrid
(they can be in combination). The quality of our sense of smell varies as conditions change (e.g. in cold
& hunger)
HOW ODER ARE PERCEIVED
30. • In the temporal lobe of cerebral cortex there is a primary olfactory cortex where
is the axonal branches are projects through the mitral cell in the olfactory bulb.
NEURAL PATHWAYS FOR OLFACTION
32. THE SENSE OF TASTE
(TASTE BUDS)
• The receptors for taste (gustation) is classified as
Chemoreceptors because they respond to chemicals
in an aqueous solution.
• The word taste comes from Latin “taxare”, meaning
“to touch, estimate, or judge”.
33. LOCATION AND STRUCTURE OF TASTE
BUDS
• Taste buds, the sensory receptor organ for taste, located
primarily in the oral cavity.
• 10,000 or more are on the tongue; few are scattered on the soft
palate, inner surface of cheeks, pharynx, and epiglottis of the
larynx.
• Most taste buds are found in peglike projections of the tongue
mucosa called papillae, which give the tongue surface slightly
abrasive feel.
34. PAPILLAE
• The papillae are of three major types: Foliate, Fungiform,
and Circumvallate.
Fungiform Papillae (mushroom-shaped) are scattered over
the entire tongue surface, but are most abundant at its tip
and along its side.
Circumvallate Papillae (round-shaped) are the largest and
numerous papillae, 7-12 of these form an inverted V at the
back of the tongue.
In human adults, the latter two types house most of
the taste buds.
35.
36. BASIC TASTE SENSATIONS
• Taste sensations can all be grouped into one of four basic qualities:
Sweet, Sour, Salty, and Bitter.
Although there are no structural differences between the taste buds
in different areas of the tongue, the tip of the tongue is most
sensitive to sweet and salty substances, the sides to sour, and the
back of the tongue to bitter.
• The Sweet taste is elicit by many organic substances including
sugars, saccharin, alcohols, some amino acids.
• Sour taste is produced by acids, specifically their hydrogen ions
(H+) in solution.
• Table salt (sodium chloride) tastes the “saltiest”.
• The bitter taste is elicited by alkaloids (such as quinine, nicotine,
caffeine, morphine, aspirin).
38. PHYSIOLOGY OF TASTE
A chemical to be tasted, it must dissolve in saliva, diffuse into the
taste pore, and contact the gustatory hairs. Binding of the food
chemical to the gustatory cell membranes induces a depolarizing
potential and these cells do contain synaptic vesicles
(neurotransmitter) contents.
The higher the concentration of a chemical, the more intense its
perceived taste. However, different gustatory cells have different
thresholds for activation. The bitter receptors detects substance
present in a minute amounts. The sour receptors are less sensitive;
the sweet and salt receptors are least sensitive.
Taste receptors adapts rapidly with partial adaptation in 3-5
seconds and complete adaptation in 1-5 minutes.
39.
40. THE GUSTATORY PATHWAY
• Afferent fibers carrying taste information from the tongue are found
primarily in two cranial nerve pairs. A branch of the FACIAL Nerve
(VII), the chorda tympani, transmits impulses from taste receptors,
whereas the lingual branch of the GLOSSOPHARYNGEAL Nerve
(IX) services the posterior third.
• The afferent fibers synapse in the solitary nucleus of Medulla, from
there impulses are transmitted to Thalamus and ultimately to the
gustatory cortex in the parietal lobes.
• Fibers also project to the hypothalamus and limbic system structures,
regions that determine our appreciation of what we are tasting.
• An important role of taste is to trigger reflexes involved in digestion.
As taste impulses pass through solitary nucleus, they initiate reflexes
that increase secretion f saliva into the mouth and gastric juice into
the stomach.
41.
42. INFLUENCE OF OTHER SENSATION ON
TASTE
Taste depends heavily on the stimulation of olfactory receptors. Indeed, taste
is 80% smell. When olfactory receptors in nasal cavity are blocked by nasal
congestion, food is bland.
• Without smell, morning coffee would lack its richness and simply taste
bitter.
44. WHAT IS HEARING AND EQUILIBRIUM?
• Hearing ( audition) and equilibrium are considered in the same section because both
sensations are received in the same organ : the inner ear. The ear actually has two
functional units :
• (1) The auditory apparatus ( also called the acoustic apparatus ) concerned with
hearing, and
• (2) The vestibular apparatus concerned with posture and balance. The auditory
apparatus is innervated by the cochlear nerve, and the vestibular apparatus is
innervated by the vestibular nerve. The two nerves are collectively known as the
vestibulocochlear nerve (cranial nerve )
45. ANATOMY OF HEARING
• The auditory system is organised to detect several aspects of
sound,including pitch,loudness,and direction.
• The anatomical components of this system are the external ear, the
middle ear,and the inner ear.
• The external ear is composed of the auricle and external auditory
canal; the middle ear is made up of the tympanic membrane ( ear
drum), tympanic cavity,auditory,( eustachian ) tube, and the three
auditory ossicles ( ear bones ); the inner ear,or membranous
labyrinth,is composed of vestibule ( which contains the utricle and
saccule ),semicircular canals and ducts, and cochlea ( which contains
the spiral organ of corti ).
46.
47. PHYSIOLOGY OF HEARING
• Sound is the alternating compression and decompression of the medium through
which the sound is passing .
• Sound waves reach the spiral organ through a sequence of vibrations that start in
the external ear and tympanic membrane, and progress into the inner ear.
48. • The displacement of the hairs of the hair cells in the spiral organ generates
generator potentials and, subsequently nerve impulses in the cochlear nerve.
• Their influences are conveyed to the auditory area of the temporal lobe via the
auditory pathways.
49. • Specific parts of the inner ear help the body to cope with changes in position and
acceleration.
50. • The main receptors for equilibrium are the utricle, saccule, and semicircular ducts
in the inner ear.
• The equilibrium system also receives input from the eyes and from some
proprioceptors in the skin and joints.
51. • The purpose of the vestibular system is to signal changes in the motion of the head (
dynamic equilibrium )
• In the position of the head with respect to gravity ( static equilibrium, or posture ).
• Specialized receptor cells of the vestibular sense organs are hair cells, which are
arranged in clusters called hair bundles.
52. • Stereocilia and a kinocilium are present in each hair bundle .When hairs are bent in
the direction of the stereocilia, the hair cells convert a mechanical force into an
electrical signal that is conveyed to the brain via the vestibular nerve.
• When the head moves in a change of posture, calcium carbonate crystals ( otoconia )
in the inner ear respond to gravity, resulting in the bending of the hairs of hair cells.
53. • The bending stimulates nerve fibres to generate a generator potential and then an
action potential,which is transmitted to the brain.
• The brain signals appropriate muscles to contract,and body posture is adjusted to
follow the new head position.
• The utricles and saccules are organs of gravitation,responding to movements of the
head in a straight line: forward,backward,up,or down.
54. • In contrast, the crista ampullaris of the semicircular ducts responds to changes in
the direction of head movements, including turning, rotating, and bending.
• Hair cells in the crista project into a gelatinous flap called cupula. When the head
rotates , the endolymph in the semicircular canals lags behind, displacing the
cupula and the hairs projecting into it.
55. • The resulting action potentials are sent to the neural centers in the brain, which
signals certain muscles to respond appropriately to maintain the body’s equilibrium.
56. WHY DOES YOUR VOICE SOUND DIFFERENT
ON A TAPE RECORDING?
When you hear yourself speak, you are hearing some extra resonance produced by
the conduction of sound waves through the bones of your skull. Your voice as played
by a tape recorder is the way it sounds to a listener, who receives the sound waves
only through air conduction.
57. HOW CAN YOU TELL THE DIRECTION OF A
SOUND?
• Depending on the position of the head , sound reaches the closer ear about 1/1500 of
a second sooner than the other ear. Also, the sound is a little louder in the closer ear.
These differences are recognized and analyzed by the brain to tell you from what
direction a sound is coming.
59. THE STIMULUS (PSYCHOPHYSICS)
• our eyes detect the presence of light.
• For humans, light is a narrow band of the spectrum of electromagnetic
radiation.
• Electromagnetic radiation with a wavelength of between 380 and 760 nm
• The perceived color of light is determined by three
dimensions:
• Hue (the dominant wavelength)
• Saturation (relative purity of the light that is being perceived)
• brightness (color; intensity)
60. ANATOMY OF THE VISUAL SYSTEM
image must be focused on the retina, the inner lining of the eye. This image causes
changes in the electrical activity of millions of neurons in the retina, which results in
messages being sent through the optic nerves to the rest of the brain
62. STRUCTURE & FUNCTION
IRIS
The iris is the colored
part of the eye
adjust the size of the
pupil
PUPIL
The pupil is the black
circle in the center of the
eye,
monitor the amount of
light that comes into the
eye.
63. STRUCTURE & FUNCTION
• SCLERA
• whites of the eye
• supports eyeball
• provides attachment
for muscles
• LENS
• The lens exists behind
the pupil
• responsible for
allowing your eyes to
focus on small details
like words in a book
64. STRUCTURE & FUNCTION
• CORNEA
• primarily responsible for
focusing the light that
comes into our eyes.
• Vitreous body
Transparent,
colorless mass of
soft, gelatinous
material that fills
the center of the eye
behind the lens.
65. • Choroid
Blood vessel-rich tissue behind the retina
that is responsible for its nourishment.
• RETINA
• internal membrane
• contain light-receptive cells (rods
& cones)
• converts light to electrical signal
STRUCTURE & FUNCTION
Retina
66. STRUCTURE & FUNCTION
OPTIC NERVE
• Transmits electrical impulses from
retina to the brain
• Creates blind spot
• Brain takes inverted image and
flips it so we can see
67. PHOTORECEPTORS
BIPOLAR CELL
A bipolar neuron located in the middle layer of the retina, conveying information from
the photoreceptors to the ganglion cells.
GANGLION CELL
A neuron located in the retina that receives visual information from bipolar cells; its
axons give rise to the optic nerve.
68. STRUCTURE & FUNCTION
• RODS (bipolar cells)
• 120 million cells
• detect brightness
(black & white)
• for night vision
• CONES (bipolar cells)
• 6 million cells
• detect colour (RGB)
• GANGLION CELLS
• Detect movement and
patterns
69. CONNECTIONS BETWEEN
EYE AND BRAIN
1.Light rays enter the eyes by passing through the cornea, the aqueous, the pupil, the
lens, the vitreous, and then striking the light sensitive nerve cells (rods and cones) in the
retina.
2.Visual processing begins in the retina. Light energy produces chemical changes in the
retina's light sensitive cells. These cells, in turn, produce electrical activity.
3.Nerve fibers from these cells join at the back of the eye to form the optic nerve.
70. CONNECTIONS BETWEEN
EYE AND BRAIN
1.The optic nerve of each eye meets the other at the optic chiasm. Medial nerves of each
optic nerve cross, but lateral nerves stay on the same side. The overlap of nerve fibers
allows for depth perception.
2.Electrical impulses are communicated to the visual cortex of the brain by way of the
optic nerve.
3.The visual cortex makes sense of the electrical impulses, and either files the information
for future reference or sends a message to a motor area for action.
71.
72. PROBLEMS IN VISION
Nearsightedness (Myopia), and Farsightedness (Hyperopia)
Near and farsightedness are the result of varying- shaped eyeballs
that cause light
to focus in front of or behind the retina.
Light is
focused from
near and far
objects
exactly on
the retina
73.
74. LOOK AT THE CROSS FOR 10 SECONDS.
WHAT DO YOU SEE?
77. READING
What is wrong with
with this sentence?
Aoccdrnig to rscheearch at Cmabrigde
Uinervtisy, it deosn't mttaer in waht oredr the
ltteers in a wrod are, the olny iprmoetnt tihng is
taht the frist and lsat ltteer be at the rghit pclae.
The rset can be a toatl mses and you can sitll
raed it wouthit a porbelm. Tihs is bcuseae the
huamn mnid deos not raed ervey lteter by istlef,
but the wrod as a wlohe.