ESSENTIALS OF PSYCHOLOGY CONCEPTS AND APPLICATIONS INTERNATTIONAL EDITION 3RD EDITION BY JEFFREY S. NEVID - TEST BANK

Chapter 3 Sensation and Perception IDEA MODEL™ OF CoURSE ASsESSMENT: KEYING TEST ITEMS TO ACQUIRED SKILLS Skills Assessed Test ESSENTIALS OF PSYCHOLOGY CONCEPTS AND APPLICATIONS INTERNATTIONAL EDITION 3RD EDITION BY JEFFREY S. NEVID - TEST BANK Identify . . . pioneering figures in psychology, parts of the nervous system, sensory receptors for various senses, types of personality tests, types of psychological disorders, methods of treatment, etc. 1, 48, 84, 131, Define or Describe . . . key concepts of sensation and perception, consciousness, learning, memory, cognition, motivation and emotion, personality, social psychology, health psychology, models of abnormal behavior and psychotherapy, etc. 8, 118, 143, Evaluate or Explain . . . underlying processes and mechanisms of behavior and mental processes, research methods, theoretical concepts, etc. 2, 29, 61, 92, 113, 130, 150, Apply. . . psychological concepts to real-life examples, including applications of psychological knowledge in daily life. 21, 113, 143, Learning Objectives 3.1 Explain the difference between sensation and perception. 3.2 Explain how sensation is influenced by absolute and difference thresholds, signal detection, and stimulus adaptation. 3.3 Define psychophysics. 3.4 Identify the parts of the eye and the ear and explain how vision, audition, and our other senses work. 3.5 Identify the sensory receptors for the various senses 3.6 Explain how perception is influenced by attention, perceptual set, and modes of visual processing. 3.7 Describe the Gestalt principles of grouping objects into meaningful patterns or forms. 3.8 Explain how we are able to perceive stimuli as unchanging despite changes in perspective, distance, and lighting conditions 3.9 Describe cues we use to judge distance and perceive movement. 3.10 Explain common visual illusions in terms of cues used in depth perception. 3.11 Evaluate evidence concerning the existence of subliminal perception and extrasensory perception. 3.12 Apply knowledge of biological and psychological factors in perception of pain to helping people manage pain more effectively. MULTIPLE CHOICE 1. The process by which we receive, transform, and process stimuli is 2. A) 3. B) 4. C) 5. D) 6. E) ANS: A REF: 82 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: factual KEY: Define/Describe 2. In contrast to sensation, perception involves 3. A) converting external stimulation intro signals the brain can use. 4. B) channeling sensory information to the appropriate part of the brain for processing. 5. C) converting sensory information into meaningful representations of the world. 6. D) transforming information from the sensory organs to the brain. 7. E) converting external stimulation into neural signals. ANS: C REF: 81 MOD: Module 2-7 Genes and Behavior: A case of Nature and Nurture MSC: conceptual OBJ: 3.1 KEY: Evaluate/Explain 3. In the process of perception, the brain 4. A) senses the presence of objects in the world. 5. B) produces experiences of vision, hearing, and so on. 6. C) forms meaningful impressions by piecing together sensory information. 7. D) transforms sensory signals into sensations. 8. E) converts external stimulation into neural signals. ANS: C REF: 81 MOD: Module 2-7 Genes and Behavior: A case of Nature and Nurture MSC: conceptual OBJ: 3.1 KEY: Evaluate/Explain 4. In the process of sensation, the brain 5. A) makes sense of external stimulation. 6. B) assembles information from various sensory organs into meaningful patterns. 7. C) forms meaningful representations of sensory information. 8. D) transforms sensory signals into sensations. 9. E) interprets the meaning of sensory data. ANS: D REF: 81 MOD: Module 2-7 Genes and Behavior: A case of Nature and Nurture MSC: conceptual OBJ: 3.1 KEY: Evaluate/Explain 5. The process of sensation enables us to _________, where the process of perception enables us _________. 6. A) sense the world around us; make sense of the world around us 7. B) make sense of the world around us; sense the world around us 8. C) form meaningful representations of sensory information; experience the rich tapestry of colors and sounds 9. D) transform sensory signals into sensations; convert external stimulation into neural signals 10. E) convert external stimulation into neural signals; transforms sensory signals into sensations ANS: A REF: 81 MOD: Module 2-7 Genes and Behavior: A case of Nature and Nurture MSC: conceptual OBJ: 3.1 KEY: Evaluate/Explain 6. Psychophysics began with the work of which nineteenth-century German scientist(s)? 7. A) David Hubel and Torsten Wiesel 8. B) Hermann von Helmholtz and Ewald Hering 9. C) Wilhelm Wundt 10. D) Ernst Weber 11. E) Gustav Fechner ANS: E REF: 26 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: factual KEY: Identify NOT: www 7. Which of the following is FALSE regarding sensory receptors? 8. A) They are specialized cells. 9. B) They allow us to detect difference thresholds but not absolute thresholds. 10. C) They are located in organs, joints, muscles, and skin. 11. D) They detect stimuli from the environment. 12. E) They convert external stimuli into neural impulses used to create sensations. ANS: B REF: 82 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: factual KEY: Evaluate/Explain 8. Graduate student Shalanda Huffman studies how physical sources of stimulation relate to the physical experience of these stimuli. Huffman’s field of study is called 9. A) subliminal perception. 10. B) 11. C) 12. D) 13. E) sensory adaptation. ANS: D REF: 82 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: applied OBJ: 3.3 KEY: Define/Describe 9. The study of relationships between the characteristics of external stimuli and sensations is called 10. A) psychophysics. 11. B) 12. C) 13. D) subliminal perception. 14. E) sensory adaptation. ANS: A REF: 82 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: applied OBJ: 3.3 KEY: Define/Describe 10. A psychologist Dr. Rhonda Somblay conducts studies of psychophysics. She is most likely studying 11. A) how the intensity of a stimulus affects sensations. 12. B) how the brain pieces together sensory data to form meaningful perceptions. 13. C) how stimuli are converted by sensory receptors into neural signals. 14. D) relationships between psychology and physics. 15. E) the process of sensory adaptation. ANS: A REF: 82 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: applied OBJ: 3.3 KEY: Define/Describe 11. A psychologist Dr. Shonda Romblay is conducting an experiment to determine how different intensities of light affect the sensations these stimuli produce. The field of study she is exploring is called 12. A) psychomotor processing. 13. B) 14. C) 15. D) 16. E) psychological adaptation. ANS: C REF: 82 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: applied OBJ: 3.3 KEY: Define/Describe 12. The specialized cells in sense organs that detect external stimuli are called 13. A) 14. B) sensory neurons. 15. C) bipolar cells. 16. D) ganglion cells. 17. E) sensory receptors. ANS: E REF: 82 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: factual KEY: Define/Describe 13. Dr. Dawson’s research program is concerned with how a person’s experience changes as the intensity of a sound is increased. Dawson is studying 14. A) 15. B) subliminal perception. 16. C) perceptual constancy. 17. D) extrasensory perception. 18. E) ANS: A REF: 82 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: applied OBJ: 3.3 KEY: Define/Describe 14. The smallest amount of a stimulus that a person can reliably detect is called 15. A) absolute threshold. 16. B) difference threshold. 17. C) just-noticeable difference. 18. D) perceptual constancy. 19. E) Weber’s constant. ANS: A REF: 82 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: factual KEY: Identify, Define/Describe 15. Regarding the absolute and difference thresholds, which of the following statements is FALSE? 16. A) The amount a stimulus must change to detect a difference is given by a constant proportion of the original stimulus. 17. B) Just-noticeable difference is another term for difference threshold. 18. C) People differ in their absolute thresholds. 19. D) People are more sensitive to changes in pitch than to changes in volume. 20. E) The difference threshold is the same for each of the senses. ANS: E Pages: 82-83 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: factual OBJ: 3.2 KEY: Evaluate/Explain 16. Which of the following absolute thresholds for taste is CORRECT? 17. A) Detecting a gram of salt dissolved in five gallons of water 18. B) Detecting a difference in tastes between two spots on the tongue, one-eighth of an inch apart 19. C) Detecting one teaspoon of sugar dissolved in two gallons of water 20. D) Detecting a teaspoon of vinegar mixed in with two gallons of water 21. E) Detecting the sweetness of a fruit while blindfolded ANS: C REF: 83 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: factual KEY: Evaluate/Explain NOT: www 17. The minimal difference between two stimuli that people can reliably detect is the 18. A) absolute threshold. 19. B) difference threshold. 20. C) perceptual threshold. 21. D) sensitivity threshold. 22. E) Weber’s constant. ANS: B REF: 83 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: factual KEY: Define/Describe 18. In the study of sensory system functioning, ______ is to absolute threshold as ______ is to difference threshold. 19. A) Gustav Fechner; Ernst Weber 20. B) Ernst Weber; Gustav Fechner 21. C) Wilhelm Wundt; Ernst Weber 22. D) Max Wertheimer; Thomas Young 23. E) Gustav Fechner; Wilhelm Wundt ANS: A Pages: 82-83 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: conceptual KEY: Identify 19. Weber’s law suggests that 20. A) absolute threshold measurements underestimate true perceptual sensitivity. 21. B) difference thresholds are a constant proportion of the original stimulus. 22. C) difference thresholds are a constant quantity. 23. D) difference thresholds decrease as stimuli increase. 24. E) difference thresholds increase as stimuli decrease. ANS: B REF: 87 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: conceptual OBJ: 3.2 KEY: Define/Describe, Evaluate/Explain 20. Difference thresholds are determined by a constant fraction of the magnitude of the original stimulus. This is the premise of 21. A) Weber’s law. 22. B) selective attention theory. 23. C) Gestalt laws of perceptual organization. 24. D) signal-detection theory. 25. E) the volley principle. ANS: A REF: 83 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: factual OBJ: 3.2 KEY: Identify, Evaluate/Explain 21. Hans and Franz lift weights at their local gym. When their trainer adds a two-pound weight to Hans’s normal fifty-pound load, Hans immediately notices. However, when the same two-pound weight is added to Franz’s normal two-hundred-pound load, he isn’t aware of the extra weight. The difference in Hans’s and Franz’s experience is consistent with 22. A) absolute threshold theory. 23. B) difference threshold theory. 24. C) Weber’s Law. 25. D) signal-detection theory. 26. E) Gestalt laws of perceptual organization. ANS: C REF: 83 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: applied OBJ: 3.2 KEY: Apply, Evaluate/Explain 22. Weber’s constant for brightness of lights is 23. A) one-seventh. 24. B) one-tenth. 25. C) one-sixtieth. 26. D) one-fiftieth. 27. E) one-twentieth. ANS: C REF: 88 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: factual KEY: Identify 23. A recipe requires ten grams of salt. According to Weber’s constant for saltiness, which is 1/5, how much more salt must a chef add to make the recipe noticeably saltier? 24. A) 1/5 of a gram 25. B) 2 grams 26. C) 5 grams 27. D) 5 grams 28. E) 1/5 of a gram squared ANS: B REF: 84 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: applied OBJ: 3.2 KEY: Apply, Evaluate/Explain 24. According to Weber’s Law, a person would be most sensitive to changes in which sensation? 25. A) the loudness of sounds 26. B) the heaviness of weight 27. C) the saltiness of food 28. D) brightness of lights 29. E) the pitch of sounds ANS: E REF: 83 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: applied OBJ: 3.2 KEY: Evaluate/Explain 25. The idea that the threshold for sensing a stimulus depends not only on the properties of the stimulus itself but on the level of background stimulation, as well as characteristics of the perceiver, is explained by 26. A) Weber’s Law. 27. B) the volley principle. 28. C) opponent-process theory. 29. D) signal-detection theory. 30. E) sensory adaptation. ANS: D REF: 84 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: conceptual OBJ: 3.2 KEY: Evaluate/Explain 26. Which of the following is a psychological factor that influences a person’s threshold for determining a signal? 27. A) The sensitivity of their visual system 28. B) Their level of fatigue 29. C) Their physical health 30. D) The sensitivity of their auditory system 31. E) Their motivational state ANS: E REF: 84 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: conceptual OBJ: 3.2 KEY: Evaluate/Explain 27. Signal detection theory predicts all but which of the following? 28. A) Arturro more often notices the aroma wafting from his neighbor’s apartment after he has eaten than when he is hungry. 29. B) During allergy season, Bettina’s sense of smell becomes duller. 30. C) When her stereo is on, Carolyn does not notice an increase in her neighbor’s television volume, but, when she is reading a book, Carolyn immediately notices the increased volume. 31. D) As he has gotten older, David notices that his sense of taste has diminished. 32. E) Etyda walks the same route every day. Now that the days are getting shorter and part of her walk is in the dark, Etyda notices more sounds that signal possible danger. ANS: A REF: 84 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: applied OBJ: 3.2 KEY: Apply, Evaluate/Explain 28. According to signal detection theory, the threshold for detecting a signal depends on 29. A) the properties of the stimulus, like its intensity. 30. B) the amount and type of background noise. 31. C) both the properties of the stimulus and the amount and type of background noise. 32. D) the biological and psychological characteristics of the perceiver. 33. E) the properties of the stimulus, background noise, and biological and psychological characteristics of the perceiver. ANS: E REF: 84 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: conceptual OBJ: 3.2 KEY: Evaluate/Explain 29. When sensory systems become less sensitive to unchanging stimuli, it is called 30. A) 31. B) sensory adaptation. 32. C) 33. D) threshold degradation. 34. E) subliminal perception. ANS: B REF: 84 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: factual KEY: Evaluate/Explain NOT: www 30. Other factors being equal, which sensory stimulus is least likely to lead to sensory adaptation? 31. A) the wail of a loud car alarm 32. B) the pressure of wearing a new ring on one’s finger 33. C) the intense odors of a cattle farm 34. D) the pressure of wearing a new bracelet on one’s wrist 35. E) the temperature of water when entering a pool ANS: A REF: 88 MOD: Module 3-1 Sensing Our World: Basic Concepts of Sensation MSC: conceptual OBJ: 3.2 KEY: Evaluate/Explain 31. Repeated exposure to the same stimulus ______ leads to _____ sensitivity in our sensory systems. 32. A) always; reduced 33. B) always; no change in 34. C) sometimes; reduced 35. D) sometimes; no change in 36. E) sometimes; reduced or no change in ANS: E REF: 84 MOD: Module 3-1 Sensing Our World: Basic