Homework answers / question archive /   Internal representations that contain the essential features of an object of perception A readiness to perceive a stimulus in a particular way based on expectations, motives, emotions, or beliefs Chemical signals found in natural body scents Protein molecules within the rods and cones whose chemical reactions when absorbing light result in the generation of nerve impulses States that sound frequencies are coded in terms of the portion of the basilar membrane where the fluid wave in the cochlea peaks; this theory accounts for perception of frequencies above 4,000 hertz The study of relations between the physical characteristics of stimuli and the sensory experiences they evoke The light-sensitive tissue at the back of the eye that contains the visual receptors Photoreceptors in the retina that function under low levels of illumination and do not give rise to color sensations The process by which stimuli are detected, transduced into nerve impulses Diminishing sensitivity to an unchanging stimulus with the passage of time as sensory neurons habituate to the stimulation A device for providing sensory input that can, to some extent, substitute for what cannot be supplied by the person's own sensory receptors A theory that assumes that stimulus detection is not based on a fixed absolute threshold but rather is affected by rewards, punishments, expectations, and motivational factors The illusory movement produced when adjacent lights are illuminated and extinguished at a specific time interval Weak stimuli below the perceptual threshold that are not consciously perceived A condition in which stimuli are experienced not only in the normal sensory modality but in others as well Chemical receptors for taste in the tongue and in the roof and back of the mouth that are sensitive to the qualities of sweet, sour, salty, and bitter Perceptual processing in which existing knowledge, concepts, ideas, or expectations are applied in order to make sense of incoming stimulation The conversion of one form of energy into another; in sensation, the process whereby physical stimuli are translated into nerve impulses The sense of body orientation, or equilibrium The ability to see fine detail States that to perceive a difference between two stimuli, the stimuli must differ by a constant percentage or ratio The color vision theory stating that there are three types of color receptors in the retina—one for red, one for blue, and one for green—and that combinations of activation of these receptors can produce perception of any hue in the visible spectrum  

  Internal representations that contain the essential features of an object of perception A readiness to perceive a stimulus in a particular way based on expectations, motives, emotions, or beliefs Chemical signals found in natural body scents Protein molecules within the rods and cones whose chemical reactions when absorbing light result in the generation of nerve impulses States that sound frequencies are coded in terms of the portion of the basilar membrane where the fluid wave in the cochlea peaks; this theory accounts for perception of frequencies above 4,000 hertz The study of relations between the physical characteristics of stimuli and the sensory experiences they evoke The light-sensitive tissue at the back of the eye that contains the visual receptors Photoreceptors in the retina that function under low levels of illumination and do not give rise to color sensations The process by which stimuli are detected, transduced into nerve impulses Diminishing sensitivity to an unchanging stimulus with the passage of time as sensory neurons habituate to the stimulation A device for providing sensory input that can, to some extent, substitute for what cannot be supplied by the person's own sensory receptors A theory that assumes that stimulus detection is not based on a fixed absolute threshold but rather is affected by rewards, punishments, expectations, and motivational factors The illusory movement produced when adjacent lights are illuminated and extinguished at a specific time interval Weak stimuli below the perceptual threshold that are not consciously perceived A condition in which stimuli are experienced not only in the normal sensory modality but in others as well Chemical receptors for taste in the tongue and in the roof and back of the mouth that are sensitive to the qualities of sweet, sour, salty, and bitter Perceptual processing in which existing knowledge, concepts, ideas, or expectations are applied in order to make sense of incoming stimulation The conversion of one form of energy into another; in sensation, the process whereby physical stimuli are translated into nerve impulses The sense of body orientation, or equilibrium The ability to see fine detail States that to perceive a difference between two stimuli, the stimuli must differ by a constant percentage or ratio The color vision theory stating that there are three types of color receptors in the retina—one for red, one for blue, and one for green—and that combinations of activation of these receptors can produce perception of any hue in the visible spectrum  

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1. Internal representations that contain the essential features of an object of perception
2. A readiness to perceive a stimulus in a particular way based on expectations, motives, emotions, or beliefs
3. Chemical signals found in natural body scents
4. Protein molecules within the rods and cones whose chemical reactions when absorbing light result in the generation of nerve impulses
5. States that sound frequencies are coded in terms of the portion of the basilar membrane where the fluid wave in the cochlea peaks; this theory accounts for perception of frequencies above 4,000 hertz
6. The study of relations between the physical characteristics of stimuli and the sensory experiences they evoke
7. The light-sensitive tissue at the back of the eye that contains the visual receptors
8. Photoreceptors in the retina that function under low levels of illumination and do not give rise to color sensations
9. The process by which stimuli are detected, transduced into nerve impulses
10. Diminishing sensitivity to an unchanging stimulus with the passage of time as sensory neurons habituate to the stimulation
11. A device for providing sensory input that can, to some extent, substitute for what cannot be supplied by the person's own sensory receptors
12. A theory that assumes that stimulus detection is not based on a fixed absolute threshold but rather is affected by rewards, punishments, expectations, and motivational factors
13. The illusory movement produced when adjacent lights are illuminated and extinguished at a specific time interval
14. Weak stimuli below the perceptual threshold that are not consciously perceived
15. A condition in which stimuli are experienced not only in the normal sensory modality but in others as well
16. Chemical receptors for taste in the tongue and in the roof and back of the mouth that are sensitive to the qualities of sweet, sour, salty, and bitter
17. Perceptual processing in which existing knowledge, concepts, ideas, or expectations are applied in order to make sense of incoming stimulation
18. The conversion of one form of energy into another; in sensation, the process whereby physical stimuli are translated into nerve impulses
19. The sense of body orientation, or equilibrium
20. The ability to see fine detail
21. States that to perceive a difference between two stimuli, the stimuli must differ by a constant percentage or ratio
22. The color vision theory stating that there are three types of color receptors in the retina—one for red, one for blue, and one for green—and that combinations of activation of these receptors can produce perception of any hue in the visible spectrum