Multi-Store Model of Memory

The three stages of memory, in which you 1) put information into memory, 2) maintain the information in memory, and 3) recover from memory are called:

• attention, recall, and rehearsal

• encoding, storage, and retrieval

• sensory, short-term, and long-term

• visual, acoustic, and semantic

In the Atkinson-Shiffrin theory (1968), information is transferred out of sensory store and into short-term memory when

• it is rehearsed

• it is retrieved

• it is attended to

• a few seconds have passed

In the Atkinson-Shiffrin theory (1968), which of the following is a characteristic of short-term memory?

• It is unconscious.

• Its contents last no more than a few seconds.

• It is unlimited in capacity.

• Its contents are readily accessible.

Sperling (1960) used the partial-report procedure to test phenomena that are part of what the Atkinson-Shiffrin model calls

• sensory memory

• short-term memory

• long-term memory

• long-term memory

Sperling's (1960) partial-report experiment suggests that sensory data is held in the sensory store for

• less than a second

• approximately 2 seconds

• approximately 2 minutes

• an unlimited amount of time

Milner's study of H. M.

• supported the MSM by demonstrating that there are multiple brain systems for creating new memories

• disproved the MSM by demonstrating that there are multiple brain systems for creating new memories

• supported the MSM by demonstrating that brain damage interrupts both short- and long-term memory

• disproved the MSM by demonstrating that brain damage interrupts both short- and long-term memory

Milner's study of H. M. was a

• correlational study

• lab experiment

• quasi-experiment

• case study

Theorists who take the view that short-term memory is more accurately described as a "working memory" highlight

• the fact that its capacity its contents decay after about 20 seconds

• the fact that its content is information we are conscious of

• its role in thinking rather than as simply a storage space

• the potential for its contents to be transferred to long-term memory