Psychology: Attention and Sensation

 

(ITP-09) Attention and Sensation

Attention

Attention is the cognitive process of selectively focusing on specific aspects of our environment while ignoring others. It is an essential aspect of human perception and plays a crucial role in our ability to learn, remember, and make decisions.

Types of attention: voluntary and involuntary.

• ·         Voluntary attention involves a conscious effort to focus on a particular stimulus or   task.
• ·          Involuntary attention is automatic and reflexive.

Attention is a limited resource, and our ability to sustain it over time can decline if we are exposed to prolonged or distracting stimuli. Attention can also be affected by factors such as fatigue, stress, and mood.

Senses by Sensation Process: Vision, Audition, Smell, Taste, and Touch

As a psychology student, it is important to understand how our senses work and how they are processed by our brain. In this blog, we will be discussing the five senses: vision, audition, smell, taste, and touch. We will explore how these senses work and the sensation process that occurs when we experience them.

1. Vision

Vision is the sense that allows us to see the world around us. It is a complex process that involves the eyes, brain, and nervous system. The sensation process of vision begins when light enters the eye through the cornea, a clear layer at the front of the eye. The light then passes through the pupil, a small opening in the center of the iris. The iris adjusts the size of the pupil to control the amount of light that enters the eye.

2. Audition

Audition is the sense of hearing, which allows us to perceive sound. Sound waves entering the outer ear and ear canal start auditioning. Eardrums vibrate with sound. The three middle-ear ossicles boost these vibrations. Amplified sound waves trigger inner ear cochlear hair cells. Hair cells provide auditory nerve signals to the brain from sound waves. The brain produces sounds from these signals.

3.    Smell

Smell is the sense that allows us to perceive odors. The sensation process of smell begins when odor molecules enter the nose and bind to receptors in specialized tissue in the nasal cavity. These receptors then send signals to the brain through the olfactory nerve. The brain then processes these signals and creates the sensations of smell.

4. Taste

Taste is the sense that allows us to perceive flavors. The sensation process of taste begins when taste buds on the tongue and in the mouth detect chemicals in food and beverages. These chemicals then bind to receptors on the taste buds, which send signals to the brain through the facial, glossopharyngeal, and vagus nerves. The brain then processes these signals and creates the sensations of taste.

5. Touch

Touch is the sense that allows us to perceive pressure, temperature, and pain. The sensation process of touch begins when sensory receptors in the skin detect stimuli such as pressure, temperature, or pain. These receptors then send signals to the brain. The brain then processes these signals and creates the sensations of touch.

While each sense works independently, they also work together to give us a more comprehensive experience of the world. For example, the taste of food can be influenced by its aroma (smell) and texture (touch), and the perception of a sound can be influenced by the direction it came from (vision).

Factors affecting sensations:

1. Age: As we age, our sensory abilities may decline. For instance, our vision and hearing may become less acute, and our sense of taste and smell may become less sensitive.
2. Genetics: There are genetic differences in how individuals perceive and process sensory information. For example, some people may have a heightened ability to detect certain tastes or smells.
3. Environment: Our surroundings can also affect our sensations. For example, background noise can make it more difficult to hear sounds, and strong odors can mask other smells.
4. Attention: Our level of attention can also affect our sensations. For instance, if we are focused on a particular sound, we may be less likely to notice other sounds in the environment.
5. Expectations: Our expectations can also influence our sensations. For example, if we are told that a particular food is spicy, we may perceive it as being hotter than it actually is.

 

Thresholds in Sensory Perception: Lower, Upper and Differential Threshold (JND)  

Sensory perception is the process of detecting and interpreting stimuli in our environment. These thresholds vary depending on the type of stimulus and the individual's sensory abilities. There are three main types of thresholds: Differential, lower, and upper.

1.    Lower Threshold

The lower threshold is the minimum amount of stimulation required for a person to detect a stimulus. For example, the lower threshold for taste might refer to the minimum amount of a particular substance required for a person to detect a specific taste, such as saltiness. The lower threshold can be affected by various factors such as age, genetics, and environmental factors.

2.    Upper Threshold

The upper threshold is the maximum amount of stimulation that can be perceived before it becomes overwhelming or painful. For example, the upper threshold for touch might refer to the maximum amount of pressure that can be applied before it becomes painful.

3.    Differential Threshold (JND)

The Differential threshold, also known as the just noticeable difference (JND), is the smallest difference in stimulation between two sensory inputs that can be detected at time. For example, if you were to listen to two tones of slightly different frequencies, the difference threshold would be the minimum frequency difference required for you to detect a change in pitch.

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