Search results for "Sensory system"

showing 10 items of 1266 documents

Proprioception but not cardiac interoception is related to the rubber hand illusion

2020

The rubber hand illusion (RHI) is a widely used tool in the study of multisensory integration. It develops as the interaction of temporally consistent visual and tactile input, which can overwrite proprioceptive information. Theoretically, the accuracy of proprioception may influence the proneness to the RHI but this has received little research attention to date. Concerning the role of cardioceptive information, the available empirical evidence is equivocal. The current study aimed to test the impact of proprioceptive and cardioceptive input on the RHI. 60 undergraduate students (32 females) completed sensory tasks assessing proprioceptive accuracy with respect to the angle of the elbow jo…

HeartbeatCognitive Neurosciencemedia_common.quotation_subjectIllusionExperimental and Cognitive PsychologySensory system050105 experimental psychologyInteroceptionTask (project management)03 medical and health sciences0302 clinical medicineBody ImageHumans0501 psychology and cognitive sciencesmedia_commonProprioception05 social sciencesMultisensory integrationBayes TheoremHandProprioceptionIllusionsNeuropsychology and Physiological PsychologyTouch PerceptionCausal inferenceVisual PerceptionInteroceptionFemalePsychology030217 neurology & neurosurgeryCognitive psychologyCORTEX
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Heat-induced action potential discharges in nociceptive primary sensory neurons of rats.

2009

Although several transducer molecules for noxious stimuli have been identified, little is known about the transformation of the resulting generator currents into action potentials (APs). Therefore we investigated the transformation process for stepped noxious heat stimuli (42-47 degrees C, 3-s duration) into membrane potential changes and subsequent AP discharges using the somata of acutely dissociated small dorsal root ganglion (DRG) neurons (diameteror=32.5 microm) of adult rats as a model for their own peripheral terminals. Three types of heat-induced membrane potential changes were differentiated: type 1, heat-induced AP discharges (approximately 37% of the neurons); type 2, heat-induce…

Heat inducedHot TemperaturePatch-Clamp TechniquesSensory Receptor CellsPhysiologyChemistryGeneral NeuroscienceBiophysicsTemperatureAction PotentialsSensory systemElectric StimulationMembrane PotentialsRatsRats Sprague-DawleyNociceptionAction (philosophy)Ganglia SpinalNoxious stimulusAnimalsCalciumNeuroscienceEgtazic AcidChelating AgentsJournal of neurophysiology
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Epidural hematoma after cochlear implantation in a 2.5-year-old boy.

2005

OBJECTIVE Report a case of an epidural hematoma after cochlear implantation in a 2.5-year-old boy, the diagnostic and therapeutical emergency management, as well as the postinterventional course and rehabilitation of the child. STUDY DESIGN Retrospective case review. PATIENT Two and a half-year-old boy, suffering from early onset, profound sensorineural hearing loss had been diagnosed at an age of 1.5 years, which had been more severe on the right side initially, but had progressed to bilateral deafness. INTERVENTION AND COMPLICATION: Cochlear implantation on the left side, followed up by an extensive epidural hematoma, causing intracranial compression with a midline shift of 15 mm to the r…

Hematoma Epidural CranialMaleReoperationmedicine.medical_specialtyCritical CareInfarctionBilateral DeafnessAudiologyDeafnessDiagnosis DifferentialInfarction Posterior Cerebral ArteryEpidural hematomaPostoperative ComplicationsMidline shiftmedicine.arteryAnterior cerebral arterymedicineElectrocoagulationHumansDominance CerebralNeurologic Examinationbusiness.industryInfarction Middle Cerebral Arterymedicine.diseaseCochlear ImplantationMagnetic Resonance ImagingMeningeal ArteriesSensory SystemsTentoriumTemporal LobeSurgeryEpistaxisOtorhinolaryngologyIntracranial EmbolismChild PreschoolNeurology (clinical)ImplantOccipital LobeComplicationbusinessTomography X-Ray ComputedFollow-Up StudiesOtologyneurotology : official publication of the American Otological Society, American Neurotology Society [and] European Academy of Otology and Neurotology
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CHEESE HARDNESS ASSESSMENT BY EXPERTS AND UNTRAINED JUDGES

2001

Although expert assessment of food characteristics is recognized as a key step in product development, the use of consumer based measurements is sometimes recommended as an equivalent to the experts. From cognitive psychology, support of the role of perceptual learning is found in some instances, although this could not be relevant in others. To address this point performance analysis of experts and untrained panelists in cheese texture evaluation was carried out. Neither the untrained panelists nor the experts were familiar with either the scales or the kind of cheese. The same Cheddar cheese was given to 44 untrained subjects in three trials to assess hardness. The results showed that the…

Highly skilledInter-rater reliabilityRandom errorSignificant differenceVariance (accounting)PsychologySocial psychologySensory SystemsFood ScienceTest (assessment)Journal of Sensory Studies
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Contributions to the History of Psychology: LXI. Language of Publications Referred to in Four American Journals, 1887–1945: A Synthesis

1989

The language dimension of the interaction with world psychology, reflected in the contributions to the American Journal of Psychology, Psychological Review, Psychological Bulletin, and the Journal of Experimental Psychology, was one of the topics examined in a series of doctoral dissertations written in the 1980s at the University of Valencia under the direction of Prof. Helio Carpintero. The studies yielded information on well over 100,000 references. The present synthesis documents the trends toward a relative decrease in references to works written in French and German, and an increase in references to publications written in English. In the 20th century the percentage of references to …

HistoryHistory of psychologyExperimental and Cognitive PsychologySensory SystemsClassicsPerceptual and Motor Skills
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The time course of face matching by internal and external features: Effects of context and inversion.

2010

AbstractEffects of context and inversion were studied in face matching tasks by measuring proportion correct as a function of exposure duration. Subjects were instructed to attend either internal features (task A) or external features (task B) and matched two consecutive face stimuli, which included either congruent, incongruent, or no facial context features. In congruent contexts matching performance rose fast and took very similar courses for both types of facial features. With no contexts internal and external features were found to be matched at an equal speed, while incongruent contexts seriously delayed matching performance for internal, but not for external features. Analysing the e…

Holistic processingMaleMatching (statistics)Visual perceptionFace perceptionContext (language use)Face inversion effect050105 experimental psychology03 medical and health sciencesInversion (linguistics)0302 clinical medicineDiscrimination PsychologicalFace perceptionHumans0501 psychology and cognitive sciencesContext effect05 social sciencesInformation processingRecognition PsychologySensory SystemsOphthalmologyFeature (computer vision)FaceVisual PerceptionFemalePsychologySocial psychology030217 neurology & neurosurgeryInternal and external featuresCognitive psychologyVision research
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The Oppel-Kundt Illusion and Its Relation to Horizontal-Vertical and Oblique Effects.

2021

The Oppel–Kundt illusion consists in the overestimation of the length of filled versus empty extents. Two experiments explored its relation to the horizontal-vertical illusion, which consists in the overestimation of the length of vertical versus horizontal extents, and to the oblique effect, which consists in poorer discriminative sensitivity for obliquely as opposed to horizontally or vertically oriented stimuli. For Experiment 1, Kundt’s (1863) original stimulus was rotated in steps of 45° full circle around 360°. For Experiment 2, one part of the stimulus remained at a horizontal or vertical orientation, whereas the other part was tilted 45° or 90°. The Oppel–Kundt illusion was at its …

Horizontal and verticalOptical illusionOptical Illusionsmedia_common.quotation_subject05 social sciencesIllusionOblique caseExperimental and Cognitive PsychologyHorizontal orientationGeometry050105 experimental psychologySensory Systems03 medical and health sciencesOphthalmology0302 clinical medicineArtificial IntelligenceOrientation (geometry)Humans0501 psychology and cognitive sciencesOblique effect030217 neurology & neurosurgeryGeologymedia_commonPerception
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Histological and ultrastructural study of corneal tunnel incisions using diamond and steel keratomes

1998

Abstract Purpose: To study the morphology of corneal tunnel incisions using diamond and steel keratomes. Setting: Department of Ophthalmology, University of Giessen, Germany. Methods: Corneal tunnel incisions were performed in six human cadaver eyes using three types of diamond keratomes and a steel keratome. The incision profile and morphology were evaluated and compared using light and scanning electron microscopy. Results: The steel keratome caused more disruption of corneal stromal tissue, while the diamond keratomes produced a more regular, smoother incision. The dissecting incision resulted in a smoother surface of cut stromal tissue than the stab incision. Conclusions: The high quali…

Human cadaverWound HealingMaterials scienceDiamondCataract ExtractionAnatomyengineering.materialSensory SystemsCorneabody regionsOphthalmologymedicine.anatomical_structureCadaverCorneaCadaverMicroscopy Electron ScanningUltrastructuremedicineengineeringHumansSurgerySurgical incisionBiomedical engineeringJournal of Cataract and Refractive Surgery
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The Off-Flavor of Pea Flour

2014

Pea products are underused as a protein source in human food because of their “beany” flavor. The objective of the study is to select an extraction method being the most representative for the sensory perception of the beany flavor. Solid phase microextraction (SPME) and purge and trap (P&T) extracts were analyzed by GC-MS and the sensory representation of the extracts was assessed by direct gas chromatography-olfactometry (D-GC-O). Extracted compounds were less numerous in SPME extracts than in P&T extracts. Nevertheless, the SPME method was more suitable because of its good representation of the pea suspension odor.

Human foodChromatographyOdorChemistryA proteinExtraction methodsSensory systemSolid-phase microextractionFlavorPurge and trap
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Salivary protein profiles and sensitivity to the bitter taste of caffeine.

2011

WOS: 000298381900008; International audience; The interindividual variation in the sensitivity to bitterness is attributed in part to genetic polymorphism at the taste receptor level, but other factors, such as saliva composition, might be involved. In order to investigate this, 2 groups of subjects (hyposensitive, hypersensitive) were selected from 29 healthy male volunteers based on their detection thresholds for caffeine, and their salivary proteome composition was compared. Abundance of 26 of the 255 spots detected on saliva electrophoretic patterns was significantly different between hypo- and hypersensitive subjects. Saliva of hypersensitive subjects contained higher levels of amylase…

Immunoglobulin AMaleSalivaPhysiologymedicine.medical_treatment[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionperceptionbitternessin-vivoBehavioral Neurosciencechemistry.chemical_compound0302 clinical medicineTaste receptorphenolic astringent stimuliAmylase0303 health scienceswhole salivabiologyperiodontitis patientsMiddle AgedSensory Systemsmucosal pellicleTasteTaste ThresholdCystatinCaffeineimmunoglobulin-acystatinsAdultmedicine.medical_specialtyproteolysisproteomeSerum albumin03 medical and health sciencesstomatognathic systemPhysiology (medical)Internal medicineCaffeinemedicineHumansSalivary Proteins and Peptidescystatin030304 developmental biologysalivaProteasealpha-amylase030206 dentistryEndocrinologychemistrytwo-dimensionalelectrophoresisbiology.protein[SDV.AEN]Life Sciences [q-bio]/Food and Nutritionhealthy-subjects
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