Chapter 10: Sensory Physiology

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18 Terms

1

Taste

Also known as gustation, it refers to the ability to perceive flavors through taste buds in the mouth.

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2

Olfaction

The process of smell, involving the detection of chemical molecules in the air.

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3

Chemoreceptors

Sensory receptors that respond to chemical stimuli, such as those involved in taste and smell.

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4

Taste Buds

Structures on the tongue containing specialized epithelial cells that detect taste.

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5

Gustation categories

The five flavors that can be sensed: salty, sweet, sour, bitter, and umami.

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6

Olfactory receptors

Bipolar sensory neurons in the nasal cavity that detect odorant molecules.

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7

Vestibular apparatus

A structure in the inner ear responsible for providing the sense of equilibrium.

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8

Semicircular canals

Part of the vestibular apparatus that detects rotational acceleration.

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9

Auditory ossicles

Three small bones in the middle ear (malleus, incus, stapes) that transmit sound vibrations.

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10

Cochlea

The hearing part of the inner ear, which converts sound vibrations into nerve impulses.

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11

Accommodation

The ability of the lens to change shape to focus on objects at varying distances.

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12

Myopia

Nearsightedness, where distant images come into focus in front of the retina.

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13

Hyperopia

Farsightedness, where distant images come into focus behind the retina.

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14

Rhodopsin

A photopigment in rods that absorbs light and allows vision in low-light conditions.

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15

Trichromatic vision

The ability to perceive color through three types of cones sensitive to different wavelengths (blue, green, red).

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16

Fovea centralis

The area of the retina where visual acuity is highest due to a high concentration of cones.

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17

Dark current

The steady depolarization of photoreceptors in the absence of light.

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18

Phototransduction

The process by which light is converted into electrical signals in the photoreceptors.

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