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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 ]
Transduction in general is the transportation or transformation of something from one form, place, or concept to another. In psychology, transduction refers to reasoning from specific cases to general cases, typically employed by children during their development. The word has many specialized definitions in varying fields.
During sensation, sense organs [3] collect various stimuli (such as a sound or smell) for transduction, meaning transformation into a form that can be understood by the brain. Sensation and perception are fundamental to nearly every aspect of an organism's cognition, behavior and thought.
Taste sensation is facilitated by specialized sensory neurons located in the taste buds of the tongue and other parts of the mouth and throat. These sensory neurons are responsible for detecting different taste qualities, such as sweet, sour, salty, bitter, and savory.
Commonly recognized sensory systems are those for vision, hearing, touch, taste, smell, balance and visceral sensation. Sense organs are transducers that convert data from the outer physical world to the realm of the mind where people interpret the information, creating their perception of the world around them. [1]
Transduction (machine learning), the process of directly drawing conclusions about new data from previous data, without constructing a model; Transduction (physiology), the transportation of stimuli to the nervous system; Transduction (psychology), reasoning from specific cases to general cases, typically employed by children during their ...
Mechanosensation is the transduction of mechanical stimuli into neural signals. Mechanosensation provides the basis for the senses of light touch, hearing, proprioception , and pain. Mechanoreceptors found in the skin, called cutaneous mechanoreceptors, are responsible for the sense of touch.
The sensation of taste come from oral somatosensory stimulation and with retronasal olfaction. The perceived pleasure encountered when eating and drinking is influenced by: sensory features, such as taste quality; experience, such as prior exposure to taste-odor mixtures; internal state; cognitive context, such as information about brand [12]