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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.
Principal steps of sensory processing. In physiology, transduction is the translation of arriving stimulus into an action potential by a sensory receptor. It begins when stimulus changes the membrane potential of a sensory receptor. A sensory receptor converts the energy in a stimulus into an electrical signal. [1]
A photoreceptor cell is a specialized type of neuroepithelial cell found in the retina that is capable of visual phototransduction. The great biological importance of photoreceptors is that they convert light (visible electromagnetic radiation ) into signals that can stimulate biological processes.
Most sensory systems have a quiescent state, that is, the state that a sensory system converges to when there is no input. [citation needed] This is well-defined for a linear time-invariant system, whose input space is a vector space, and thus by definition has a point of zero. It is also well-defined for any passive sensory system, that is, a ...
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.
Visual phototransduction is the sensory transduction process of the visual system by which light is detected by photoreceptor cells (rods and cones) in the vertebrate retina.A photon is absorbed by a retinal chromophore (each bound to an opsin), which initiates a signal cascade through several intermediate cells, then through the retinal ganglion cells (RGCs) comprising the optic nerve.
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.
The rate of firing of the ganglion cells is increased when it is signaled by one cone and decreased (inhibited) when it is signaled by the other cone. The first color in the name of the ganglion cell is the color that excites it and the second is the color that inhibits it. i.e.: