The Psychobiology of Sensory Coding PDF Download
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Author: William R. Uttal
Publisher: Psychology Press
ISBN: 1317669002
Category : Psychology
Languages : en
Pages : 692
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Book Description
Originally published in 1973, this book deals with what were, even at that time, the well-known neural coding processes of the sensory transmission processes. The book was written to demonstrate the common features of the various senses. It concentrates on the most peripheral neural aspects of the senses starting with the physical transduction process and culminating in the arrival of signals at the brain.
Author: William R. Uttal
Publisher: Psychology Press
ISBN: 1317669002
Category : Psychology
Languages : en
Pages : 692
Get Book Here
Book Description
Originally published in 1973, this book deals with what were, even at that time, the well-known neural coding processes of the sensory transmission processes. The book was written to demonstrate the common features of the various senses. It concentrates on the most peripheral neural aspects of the senses starting with the physical transduction process and culminating in the arrival of signals at the brain.
Author:
Publisher:
ISBN:
Category : Catalogs, Union
Languages : en
Pages : 1898
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Book Description
Author: Sidney A. Simon
Publisher: CRC Press
ISBN: 1498710638
Category : Medical
Languages : en
Pages : 527
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Book Description
Mechanisms of Taste Transduction introduces a number of topics essential to a complete understanding of taste. These topics range from the control of food intake to the biophysical mechanisms of transduction and the design of food flavors in the food industry. The responses and organization of special sensory pathways are described in regard to the
Author: David J. Ramsay
Publisher: Springer Science & Business Media
ISBN: 1447118170
Category : Medical
Languages : en
Pages : 520
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Book Description
At one time or another, everyone has said "I am thirsty". Yet what causes this sensation of thirst? It is obvious that a certain quantity of fluid must be present for the body to function normally. How does a water deficit in the body then influence drinking habits? But supposing the physiological need is met, what about the psychological need or social need? Water is certainly the most necessary fluid; then why do we humans often prefer other beverages, even at great cost of effort or money or health? The subject of thirst and drinking behavior are uniquely discussed in this book. For the first time both the physiological and the psychological aspects of water and beverage consumption are examined in one volume. The many recent developments concerning how a lack of water is signalled physiologically and processed neurally to affect drinking behavior are critically surveyed. Prospects for understanding the cultural and sensory influences on beverage consumption are mapped out. The thirty-one chapters by authorities in the field were all mutually reviewed and revised in the light of precirculated comments and round-table discussions. Together they provide a complete picture of the current state of knowledge on what determines fluid consumption in human beings and animals.
Author: David Michael Stoddart
Publisher: Cambridge University Press
ISBN: 9780521395618
Category : Medical
Languages : en
Pages : 304
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Book Description
Both men and women devote time and effort to removing natural body odour and replacing it with sexual attractant odours derived from plants and animals - we seem to need to smell of something other than people! Yet of all the apes, we are the most richly endowed with scent producing glands. This book examines the sense of smell in humans, comparing it with the known functions of the same sense in other animals. Odorous cues play a role in sexual physiology and behaviour in animals and there are claims that odour can play the same role in humans. The place of odours and scents in aesthetics and in psychoanalysis serves to illustrate the link between the emotional centres and the brain. The book presents arguments to explain the way in which our ancestral past has given rise to our modern day olfactory enigmas. The material is presented with as much explanation of the technical detail as possible to make the book accessible to a wide readership.
Author: P.M. Muller
Publisher: Springer Science & Business Media
ISBN: 9401138265
Category : Science
Languages : en
Pages : 653
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Book Description
The idea of publishing this book on Perfumes: Art, Science and Technology grew out of the observation that, on the verge of the 1990s, there was really no state-of-the-art compilation of the relevant know-how on which the fragrance industry is based. It was obvious that such a compilation would be well received, not only by perfumers and fragrance chemists, but also by those involved in related trade and marketing or in the development and distribution of consumer products, by researchers from other fields, by students and, finally, by amateurs of perfumes in general. Therefore, we set out to find competent authors who were willing to contribute to the endeavour, and we did not do this unselfishly; on the contrary, we selected a wish-list of specialists who would provide us with new insight and characterize the trends and research priorities determining the future. Thus, we were counting on learning much ourselves in the course of the project. We were more than pleasantly surprised by the reactions to our first letter-and so was Elsevier. We certainly had not expected perfumers who are usually much more 'doers' than 'writers' to react in such an enthusiastic way; especially, the spontaneous affirmative answer from the famous E. Roudnitska created a momentum which contributed significantly to the successful comple tion of this book. But, of course, we should not create the impression that the other authors' chapters are less important, and we thank all of them heartily for their invaluable effort.
Author: Library of Congress. Copyright Office
Publisher: Copyright Office, Library of Congress
ISBN:
Category : Copyright
Languages : en
Pages : 1480
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Book Description
Author: Dietland Müller-Schwarze
Publisher: Springer Science & Business Media
ISBN: 1475796528
Category : Science
Languages : en
Pages : 371
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Book Description
The first volume in this series appeared in 1977, the second in 1980. From these volumes and the present one, some research trends in chemical communication can be perceived. In the 1977 volume, studies on 13 animal taxa were reported. In the present volume, the number is 25. This taxonomie diversi fication of research since the first volume of this series demon strates the wide variety of ecological adaptions, although no new general principles of chemical communication have ernerged. Further more, divergences in chemical comrnunication below the species level have become more apparent. In general, more sophisticated observa tions and techniques have led to greater awareness of the com plexities in chemical communication. As such awareness has also developed in the field of insect chemical communication, there has been a corresponding increase in the identification of the chemical compounds involved. However, in the vertebrates, no such correlation exists; in the present volume, conclusive chemical identifications of semiochemicals are remarkable by their paucity.
Author: John C. Baird
Publisher: Psychology Press
ISBN: 1317779770
Category : Psychology
Languages : en
Pages : 406
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Book Description
Psychophysical theory exists in two distinct forms -- one ascribes the explanation of phenomena and empirical laws to sensory processes. Context effects arising through the use of particular methods are an unwanted nuisance whose influence must be eliminated so that one isolates the "true" sensory scale. The other considers psychophysics only in terms of cognitive variables such as the judgment strategies induced by instructions and response biases. Sensory factors play a minor role in cognitive approaches. This work admits the validity of both forms of theory by arguing that the same empirical phenomena should be conceptualized in two alternative, apparently contradictory, ways. This acceptance of opposites is necessary because some empirical phenomena are best explained in terms of sensory processes, while others are best ascribed to central causes. The complementarity theory stresses the "mutually completing" nature of two distinct models. The first assigns importance to populations of sensory neurons acting in the aggregate and is formulated to deal with sensory effects. The second assigns importance to judgment uncertainty and to the subject strategies induced by experimental procedures. This model is formulated to explain context effects. Throughout the text, the exposition is interlaced with mathematics, graphs, and computer simulations designed to reveal the complementary nature of psychophysical explanations.
Author: Kenzo Kurihara
Publisher: Springer Science & Business Media
ISBN: 4431683550
Category : Science
Languages : en
Pages : 882
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Book Description
In this compendium of current studies on olfaction and taste - the most comprehensive yet to appear in this series - the chemical senses are elucidated from points of view ranging from anatomy, electrophysiology, molecular biology (especially chemoreceptor gene cloning), biochemistry, and psychophysics to the latest clinical and technological applications of chemosensory research. Specific topics include the structure and function of the tastebud and olfactory epithelium; the genetics and mechanisms of olfactory and taste transduction; the chemistry and function of flavor compounds; the psychophysics of taste and olfaction in daily human life; the brain mechanisms of coding, learning, and memory in olfaction and taste; the clinical assessment of taste and olfaction with special reference to aging and disorders; noninvasive measurements of human olfactory and taste responses for therapeutic purposes; artifical sensing devices; chemoreception in aquatic organisms and other species; and chemosensory transduction in insects. With its multidisciplinary approach, this volume will be an invaluable source of information not only for researchers, clinicians, and students but also for technologists in fields such as artificial sensing, perfumery, brewery, food chemistry, aquafarming, and agriculture.
