kinda unit two
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- Created by: cvernii223
- Created on: 03-08-21 03:33
aqueous humour
This is a watery substance of the eye that helps it to maintain its shape.
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pupil
This is the black centre of our eye which is actually a hole in the iris that helps to control the amount of light entering the eye.
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iris
The coloured part of our eye called the iris is actually a muscle which controls the expanding (opening) and contracting (closing) of our pupils
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lens
transparent, flexible, convex structure located immediately behind the pupil. The lens plays a major role in focusing light onto the retina. In order to focus light onto the retina, the lens adjusts its shape according to the distance of the object being
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ciliary muscles
controls this change of shape of the lens.
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vitreous humour
a jelly-like substance which helps to
maintain the shape of the eyeball.
maintain the shape of the eyeball.
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retina
made up of tissue and various kinds of neurons,
and receives the light and image. At this stage, the image received is upside-down and backwards, but the brain later fixes this image so we can give meaning to what we are seeing.
and receives the light and image. At this stage, the image received is upside-down and backwards, but the brain later fixes this image so we can give meaning to what we are seeing.
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Taste as a sensory system
As with vision, taste involves the processes of sensation and perception.
When we chew food, the chemicals within our food are received in our mouth, and then information about the food’s flavour is processed in our brain.
When we chew food, the chemicals within our food are received in our mouth, and then information about the food’s flavour is processed in our brain.
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Taste
The organ of taste is the tongue, on which are located most the of the 10,000 taste buds in our mouth and throat.
50-150 receptors on each taste bud
10-day lifespan for each receptor cell
50-150 receptors on each taste bud
10-day lifespan for each receptor cell
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Reception - taste
Before reception begins, when chewing, our saliva breaks down our food into chemical molecules which can be tasted (called tastants).
Tastants are first received by our gustatory receptors (the sensory receptors for taste).
The gustatory receptors are loc
Tastants are first received by our gustatory receptors (the sensory receptors for taste).
The gustatory receptors are loc
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Transduction - taste
The chemical form of tastants is converted into electrochemical energy so that it can be transmitted to the brain.
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Transmission - taste
The sensory data about the tastants we have received is sent to the primary gustatory cortex as a neural impulse via the facial cranial nerve
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Perception in Taste
Each tastant has different sensory information about the type and intensity of its flavour.
There are five basic flavours which our receptors detect and then send to the brain during sensation.
Perception is about making sense of this pre-coded informat
There are five basic flavours which our receptors detect and then send to the brain during sensation.
Perception is about making sense of this pre-coded informat
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Perception in taste
Perception is a very simple process - the brain recognises the sensation of a mixture of the five primary tastes, but combined with the smell of the food, the colour and the texture, we also perceive the flavour of what we eat.
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Supertaster
30 papillae they are considered a supertaster
15 to 30 papillae they are an average taster
<15 papillae they are a non-taster.
15 to 30 papillae they are an average taster
<15 papillae they are a non-taster.
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Taste Sensation & Perception
Stimulus –
Stimulus –
when you taste a piece of chocolate, the chemical molecules (tastant) combine with saliva on your tongue.
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Taste Sensation & Perception
Reception
Reception
the molecules stimulate sensory receptors called taste receptors. These taste receptors are located in taste buds that are grouped within papillae.
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Taste Sensation & Perception
Transduction
Transduction
the taste receptors convert the chemical molecules into signals that are transmitted to the brain primarily by the facial nerve.
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Taste Sensation & Perception
Perception
Perception
primarily the facial nerve carries the neural signals first to the thalamus and then to the gustatory cortex. The gustatory cortex processes your perception of the taste.
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Factors influencing taste and flavour
We have favourite foods because of the total eating experience, not simply how our taste buds are stimulated.
Flavour involves many of our senses.
The full experience of food involves:
Sight
Texture
Smell and taste
Flavour involves many of our senses.
The full experience of food involves:
Sight
Texture
Smell and taste
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Factors influencing taste perception
Age
Genetics
Perceptual Set
Culture
Genetics
Perceptual Set
Culture
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Age
Start life with relatively few taste receptors, but show a preference for sweet tastes.
More taste buds in childhood = fussy eaters.
Deterioration in taste over time (partly smell?).
More taste buds in childhood = fussy eaters.
Deterioration in taste over time (partly smell?).
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Genetics
Genetic differences make us more or less sensitive to the chemical molecules in different foods.
‘Supertasters’ inherit an unusually high number of taste buds - experience tastes as 2 to 3 times more intense. There is a gene that has been found to influen
‘Supertasters’ inherit an unusually high number of taste buds - experience tastes as 2 to 3 times more intense. There is a gene that has been found to influen
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Perceptual Set – food packaging and appearance
We often taste what we expect to taste.
Past experience determines our expectations of how something should taste.
Changing colour
Changing shape
Past experience determines our expectations of how something should taste.
Changing colour
Changing shape
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Food Safety
The perceptual set also influences our perception of whether food is safe to eat.
Fresh or not, ripe or unripe, rotten
When we taste the food and it meets our expectations, this reinforces our perceptual set
Fresh or not, ripe or unripe, rotten
When we taste the food and it meets our expectations, this reinforces our perceptual set
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Packaging, Labelling & Branding
Coca-Cola and peanut butter taste worse when consumed from a plain, unlabeled container.
Children report that apples taste better from a McDonald’s bag.
Red wine tastes better if it costs more.
Children report that apples taste better from a McDonald’s bag.
Red wine tastes better if it costs more.
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The Sound of Food…
Crispness, freshness…think, potato chips (crisps), biscuits, breakfast cereals, and vegetables.
Bubbly sounds from a carbonated drink
Bubbly sounds from a carbonated drink
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Taste Aversion
A taste aversion is learned through past experience with a food, usually when becoming ill after tasting or eating it.
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Culture
Culture can play a large role in the way we perceive food. We like and prefer tastes that we grow up with – change as we age.
Social learning – other people’s reactions to food.
Attitudes to foods Religious beliefs
Passed on by mothers in utero and via br
Social learning – other people’s reactions to food.
Attitudes to foods Religious beliefs
Passed on by mothers in utero and via br
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Gustatory hair:
extend from the taste receptors into the taste pores.
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Gustatory cortex
location in the brain that processes information about taste
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Papillae
small bumps that you can feel on the surface of the tongue that house the taste buds
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Tastant
the dissolved chemical molecules that can be tasted.
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Taste buds
located within the papillae the taste buds house the taste receptors.
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Taste pore
on the surface of the tongue open into the taste bud, thereby connecting the surface of the tongue to the taste receptors within the taste buds
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Taste receptor
sometimes called gustatory cells, are the sensory receptors that detect the chemical molecules that enable taste.
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Other cards in this set
Card 2
Front
pupil
Back
This is the black centre of our eye which is actually a hole in the iris that helps to control the amount of light entering the eye.
Card 3
Front
iris
Back
Card 4
Front
lens
Back
Card 5
Front
ciliary muscles
Back
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