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WorksheetsSensation and Perception
Total questions: 31
Worksheet time: 23mins
Name
Class
Date
1.
Our sense of smell may cause us to recall memories because
a)
we are conditioned from birth to make strong connections between smell and memory
b)
the olfactory bulb is directly connected to the limbic system which includes the hippocampus.
c)
the receptors at the top of each nostril connect to the cortex
d)
smell is a cue for encoding memories into long-term memory
2.
The cochlea is responsible for
a)
protecting the surface of the eye
b)
transforming vibrations into neural signals for the ear
c)
coordinating impulses from the rods and cones in the retina
d)
sending signals to the brain about the position of the head and the body
3.
What behavior would be difficult without our vestibular sense?
a)
understanding what we see and hear
b)
writing our name
c)
repeating a list of digits
d)
walking in a straight line with our eyes closed.
4.
Which of the following sentences best describes the relationship between sensation and perception?
a)
sensation is happens in the brain; perception is interpreting the stimuli detected
b)
sensation involves learning and expectations; perception does not
c)
sensation is detecting stimuli; perception is interpreting the stimuli detected
d)
Sensation is strictly a mechanical phenomenon; perception is only a cognitive process
5.
What function does the retina serve?
a)
The retina contains the visual or photoreceptor cells.
b)
The retina focuses the light coming in the eye through the lens.
c)
The retina determines how much light enters the eye.
d)
The retina connects to the auditory nerve
6.
Smell and taste are called __________ because __________.
a)
energy senses; they send impulses to the brain in the form of electric energy.
b)
chemical senses; they detect chemicals in what we taste and smell.
c)
flavor senses; smell and taste combine to create flavor.
d)
chemical senses; they send impulses to the brain in the form of chemicals.
7.
Blindness can result from damage to which cortex and lobe of the brain?
a)
visual cortex in the frontal lobe
b)
visual cortex in the temporal lobe
c)
sensory cortex in the parietal lobe
d)
visual cortex in the occipital lobe
8.
If you had sight I only one eye, which of the following depth cues could you NOT use?
a)
Interposition
b)
Convergence
c)
Shadow and Light
d)
Linear Perspective
9.
Which of the following structures is found in the middle ear?
a)
Stirrup
b)
auditory nerve
c)
cochlea
d)
pinna
10.
This type of hearing loss is caused by damage to the hair cells in the cochlea.
a)
Conductive
b)
Moderate
c)
Sensorinueral
d)
Mild
11.
This means to take outside stimuli and turn it into neural impulses.
a)
Transduction
b)
Transition
c)
Change
d)
Alter
12.
Jim is colorblind. Which parts of his eyes have been affected?
a)
Fovea
b)
Cones
c)
Rods
d)
Lens
13.
All of the neural impulses from your senses (except smell) go to which area of the brain first?
a)
hippocampus
b)
cerebral cortex
c)
thalamus
d)
cerebellum
14.
You need ___________ to help the chemicals in your food reach your taste buds.
a)
Saliva
b)
Mucus
c)
Water
d)
None of the Above
15.
The organization of information form our sense to create meaning is known as ____________.
a)
Brain Plasticity
b)
Stimuli
c)
Sensation
d)
Perception
16.
Which of the following correctly lists the order of structures through which sound travels after entering the ear?
a)
Auditory canal, eardrum, middle ear, cochlea
b)
Eardrum, auditory canal, middle ear, cochlea
c)
Eardrum, middle ear, cochlea, auditory canal
d)
Auditory canal, middle ear, eardrum, cochlea
17.
The _________ in your eye is where transduction happens.
a)
iris
b)
lens
c)
cornea
d)
retina
18.
Turning up the volume on a music player changes what aspect of sound?
a)
amplitude of the wave
b)
frequency of the wave
c)
pitch of the tone
d)
transduction of the tone
19.
Which of the following is the correct order of the structures through which light passes after entering the eye?
a)
Lens, pupil, cornea, retina
b)
Pupil, cornea, lens, retina
c)
Cornea, retina, pupil, lens
d)
Cornea, pupil, lens, retina
20.
Our ability to perceive depth depends primarily on what other perceptual abilities?
a)
proximity and similarity
b)
size and shape consistency
c)
monocular and binocular cues
d)
vestibular and kinestic senses
21.
This is a colored muscle in the eye that helps to focus the light that enters the pupil.
a)
cornea
b)
iris
c)
lens
d)
retina
22.
Which of the following is NOT a receptor in our skin?
a)
pain
b)
pressure
c)
cold
d)
heat
23.
Which of the following does NOT affect our sense of taste
a)
the smell of our food
b)
the color of our food
c)
what we are told about our food
d)
if we use a plastic or paper plate
24.
Which of the following enables you to feel yourself wiggling your toes even with your eyes closed?
a)
Vestibular sense
b)
Sense of kinesthesis
c)
The skin senses
d)
Sensory interaction
25.
Which of the following is an example of sensory adaptation?
a)
Finding the cold water of a swimming pool warmer after you’ve spent a few minutes in it
b)
Developing an increased sensitivity to salt the more you use it in foods
c)
Becoming very irritated at the continuous sound of a dripping faucet
d)
All of the above are examples
26.
Kinesthesis involves:
a)
The bones of the middle ear
b)
Information from muscles, tendons and joints
c)
Membranes within the cochlea
d)
The body’s sense of balance
27.
The study of perception is primarily concerned with how we:
a)
Detect sights, sounds and other stimuli
b)
Sense environmental stimuli
c)
Develop sensitivity to illusions
d)
Interpret sensory stimuli
28.
The minimum amount of stimulation need to detect stimulus 50 % of the time is called the
a)
Difference Threshold
b)
Absolute Threshold
c)
Change Threshold
d)
Subliminal Threshold
29.
The Vestibular sense is the sense that
a)
helps you hear
b)
helps you smell
c)
helps you keep your balance
d)
helps you see
30.
Using two eyes for depth is called a
a)
Monocular cue
b)
Binocular cue
c)
Connectedness
d)
Linear perspective
31.
Until recently, our sense of taste was thought to involve only four sensations. Now we know there are five sensations. They are:
a)
sweet, fatty, salty, starch, and bitter.
b)
salty, fatty, starch, bitter, and sweet.
c)
sour, bitter, umami, sweet, and starchy.
d)
bitter, sweet, sour, umami, and salty.
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