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The visual system is the physiological basis of visual perception (the ability to detect and process light).The system detects, transduces and interprets information concerning light within the visible range to construct an image and build a mental model of the surrounding environment.
The human eye is a sensory organ in the visual system that reacts to visible light allowing eyesight. Other functions include maintaining the circadian rhythm, and keeping balance. Arizona Eye Model. "A" is accommodation in diopters. The eye can be considered as a living optical device.
The ganglion cells lie innermost in the eye while the photoreceptive cells lie beyond. Because of this counter-intuitive arrangement, light must first pass through and around the ganglion cells and through the thickness of the retina, (including its capillary vessels, not shown) before reaching the rods and cones.
The sensory nervous system is a part of the nervous system responsible for processing sensory information. A sensory system consists of sensory neurons (including the sensory receptor cells), neural pathways , and parts of the brain involved in sensory perception and interoception .
The eyes of vertebrates usually contain ciliary cells with c-opsins, and (bilaterian) invertebrates have rhabdomeric cells in the eye with r-opsins. However, some ganglion cells of vertebrates express r-opsins, suggesting that their ancestors used this pigment in vision, and that remnants survive in the eyes. [ 53 ]
The globe of the eye, or bulbus oculi, is the frontmost sensory organ of the human ocular system, going from the cornea at the front, to the anterior part of the optic nerve at the back. More simply, the eyeball itself, as well as the ganglion cells in the retina that eventually transmit visual signals through the optic nerve.
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Taste is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with smell ( olfaction ) and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food or other substances.