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Noise interferes with the perception of stimuli
Olfaction (smell) and gustation (taste) work together to create our overall perception of flavor. While taste buds on the tongue detect basic tastes like sweet, sour, salty, bitter, and umami, the sense of smell contributes significantly to our ability to detect more subtle flavors and aromas in food. When we eat, volatile compounds released from the food interact with olfactory receptors in the nasal cavity, enhancing our perception of taste.
perception
The three lobes of the brain contribute mainly to perception. 1) Temporal lobe contributes to hearing. 2) Occipital lobe contributes to vision. 3) Parietal lobe contributes to touch and motor perception.
Perception can be broken down into two ways: bottom-up processing, which involves taking in information from the environment and building it up to create a perception, and top-down processing, which involves using what we already know and our expectations to interpret incoming information. Both processes work together to create our overall perception of the world.
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