These are organized by a classification scheme developed exclusively for Cosma. More…
sense : (a) faculty of perceiving by means of sense organs (b) specialized function or mechanism (as sight, hearing, smell, taste, or touch) by which an animal receives and responds to external or internal stimuli (c) sensory mechanisms constituting a unit distinct from other functions (as movement or thought) — Webster
Sense A sense is a physiological capacity of organisms that provides data for perception. The senses and their operation, classification, and theory are overlapping topics studied by a variety of fields, most notably neuroscience, cognitive psychology (or cognitive science), and philosophy of perception. The nervous system has a specific sensory nervous system, and a sense organ, dedicated to each sense.
Humans have a multitude of senses. Sight (vision), hearing (audition), taste (gustation), smell (olfaction), and touch (somatosensation) are the five traditionally recognized senses. The ability to detect other stimuli beyond those governed by these most broadly recognized senses also exists, and these sensory modalities include temperature (thermoception), kinesthetic sense (proprioception), pain (nociception), balance (equilibrioception), vibration (mechanoreception), and various internal stimuli (e.g. the different chemoreceptors for detecting salt and carbon dioxide concentrations in the blood, or sense of hunger and sense of thirst). However, what constitutes a sense is a matter of some debate, leading to difficulties in defining what exactly a distinct sense is, and where the borders between responses to related stimuli lie. — Wikipedia (Category)
Perception News -- ScienceDaily Delve into the complexities of perception research. Learn how infants recognize faces, how adults interpret conversational pauses, and how taste, smell and touch are processed in the brain.
What happens when food first touches your tongue
on July 9, 2020 at 5:56 pm
A new study might explain why humans register some tastes more quickly than others, potentially due to each flavor's molecular size. The research also provided explanation as to why humans register taste more quickly when food or drink moves over their tongues quickly, as compared to when they are held in their mouth steadily.
Distorted passage of time during the COVID-19...
on July 9, 2020 at 2:52 pm
A survey conducted in the U.K. suggests that social and physical distancing measures put in place during the Covid-19 pandemic significantly impacted people's perception of how quickly time passed compared to their pre-lockdown perceptions.
Critical early step of the visual process...
on July 8, 2020 at 7:55 pm
The key components of electrical connections between light receptors in the eye and the impact of these connections on the early steps of visual signal processing have been identified for the first time, according to new research.
Animals who try to sound 'bigger' are good at...
on July 8, 2020 at 2:59 pm
Some animals fake their body size by sounding 'bigger' than they actually are. Researchers studied 164 different mammals and found that animals who lower their voice to sound bigger are often skilled vocalists. Both strategies -- sounding bigger and learning sounds -- are likely driven by sexual selection, and may play a role in explaining the origins of human speech evolution.
Troubling connection between workplace pregnancy...
on July 7, 2020 at 4:06 pm
Perceived pregnancy discrimination indirectly relates to increased levels of postpartum depressive symptoms for mothers and lower birth weights, lower gestational ages and increased numbers of doctor visits for babies, according to a management study.