An illusion is a distortion of the senses, which can reveal how the mind normally organizes and interprets sensory stimulation. Although illusions distort the human perception of reality, they are generally shared by most people.
Haptic technology is technology that can create an experience of touch by applying forces, vibrations, or motions to the user. These technologies can be used to create virtual objects in a computer simulation, to control virtual objects, and to enhance remote control of machines and devices (telerobotics). Haptic devices may incorporate tactile sensors that measure forces exerted by the user on the interface. The word haptic, from the Ancient Greek: ἁπτικός (haptikos), means "tactile, pertaining to the sense of touch". Simple haptic devices are common in the form of game controllers, joysticks, and steering wheels.
A phantom limb is the sensation that an amputated or missing limb is still attached. It is a chronic condition which is often resistant to treatment. When the cut ends of sensory fibres are stimulated during thigh movements, the patient feels as if the sensation is arising from the non-existent limb. Sometimes the patient might feel pain in the non-existent limb. Approximately 80–100% of individuals with an amputation experience sensations in their amputated limb. However, only a small percentage will experience painful phantom limb sensation. These sensations are relatively common in amputees and usually resolve within two to three years without treatment. Research continues to explore the underlying mechanisms of phantom limb pain (PLP) and effective treatment options.
A mechanoreceptor, also called mechanoceptor, is a sensory receptor that responds to mechanical pressure or distortion. Mechanoreceptors are located on sensory neurons that convert mechanical pressure into electrical signals that, in animals, are sent to the central nervous system.
The Pacinian corpuscle is a low-threshold mechanoreceptor responsive to vibration or pressure, found in the skin and other internal organs. In the skin it is one of the four main types of cutaneous receptors.
Supertasters are individuals whose sense of taste for certain flavors and foods, such as chocolate, is far more sensitive than the average person. The term originated with experimental psychologist Linda Bartoshuk and is not the result of response bias or a scaling artifact but appears to have an anatomical or biological basis.
Sensory substitution is a change of the characteristics of one sensory modality into stimuli of another sensory modality.
Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel is also sometimes referred to as texture.
Oropharyngeal dysphagia is the inability to empty material from the oropharynx into the esophagus as a result of malfunction near the esophagus. Oropharyngeal dysphagia manifests differently depending on the underlying pathology and the nature of the symptoms. Patients with dysphagia can experience feelings of food sticking to their throats, coughing and choking, weight loss, recurring chest infections, or regurgitation. Depending on the underlying cause, age, and environment, dysphagia prevalence varies. In research including the general population, the estimated frequency of oropharyngeal dysphagia has ranged from 2 to 16 percent.
Chin chin is a fried snack from Nigeria. It is known as atchomon in Togo and Benin, achomo in Ghana, and croquette or chin chin in Cameroon.
The somatosensory system, or somatic sensory system is a subset of the sensory nervous system. It has two subdivisions, one for the detection of mechanosensory information related to touch, and the other for the nociception detection of pain and temperature. The main functions of the somatosensory system are the perception of external stimuli, the perception of internal stimuli, and the regulation of body position and balance (proprioception).
A sense is a biological system used by an organism for sensation, the process of gathering information about the surroundings through the detection of stimuli. Although, in some cultures, five human senses were traditionally identified as such, many more are now recognized. Senses used by non-human organisms are even greater in variety and number. During sensation, sense organs collect various stimuli 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.
Cross modal plasticity is the adaptive reorganization of neurons to integrate the function of two or more sensory systems. Cross modal plasticity is a type of neuroplasticity and often occurs after sensory deprivation due to disease or brain damage. The reorganization of the neural network is greatest following long-term sensory deprivation, such as congenital blindness or pre-lingual deafness. In these instances, cross modal plasticity can strengthen other sensory systems to compensate for the lack of vision or hearing. This strengthening is due to new connections that are formed to brain cortices that no longer receive sensory input.
Many types of sense loss occur due to a dysfunctional sensation process, whether it be ineffective receptors, nerve damage, or cerebral impairment. Unlike agnosia, these impairments are due to damages prior to the perception process.
Crispiness or crispness is one of the most common food texture attributes. Crispiness refers to a hard food that emits a sound upon fracturing. Foods described as crisp tend not to show signs of deformation prior to fracture. Crispiness and crunchiness are often used interchangeably, however crispiness tends to be associated with a higher pitched sound, while crunchiness is associated with lower pitched sounds; however, this type of level of heating in cooking generally has a soft tender inside left after heating.
The Journal of Texture Studies is a peer-reviewed scientific journal that covers research on the texture and sensory perception of food and other consumer products. In 2011 the journal redefined its scope to better reflect the broadening and increasingly interdisciplinary nature of texture and sensory perception research. The journal was established in 1969 and is published by Wiley-Blackwell.
Tactile hallucination is the false perception of tactile sensory input that creates a hallucinatory sensation of physical contact with an imaginary object. It is caused by the faulty integration of the tactile sensory neural signals generated in the spinal cord and the thalamus and sent to the primary somatosensory cortex (SI) and secondary somatosensory cortex (SII). Tactile hallucinations are recurrent symptoms of neurological diseases such as schizophrenia, Parkinson's disease, Ekbom's syndrome and delirium tremens. Patients who experience phantom limb pains also experience a type of tactile hallucination. Tactile hallucinations are also caused by drugs such as cocaine and alcohol.
Puffcorn or corn puffs are puffed or extruded corn snacks made with corn meal, which can be baked or fried.
Sensory processing disorder (SPD), formerly known as sensory integration dysfunction, is a condition in which multisensory input is not adequately processed in order to provide appropriate responses to the demands of the environment. Sensory processing disorder is present in many people with dyspraxia, autism spectrum disorder, and attention deficit hyperactivity disorder (ADHD). Individuals with SPD may inadequately process visual, auditory, olfactory (smell), gustatory (taste), tactile (touch), vestibular (balance), proprioception, and interoception sensory stimuli.
Consoling touch is a pro-social behavior involving physical contact between a distressed individual and a caregiver. The physical contact, most commonly recognized in the form of a hand hold or embrace, is intended to comfort one or more of the participating individuals. Consoling touch is intended to provide consolation - to alleviate or lessen emotional or physical pain. This type of social support has been observed across species and cultures. Studies have found little difference in the applications of consoling touch, with minor differences in frequency occurrence across cultures. These findings suggest a degree of universality. It remains unclear whether the relationship between social touch and interpersonal emotional bonds reflect biologically driven or culturally normative behavior. Evidence of consoling touch in non-human primates, who embrace one another following distressing events, suggest a biological basis. Numerous studies of consoling touch in humans and animals unveil a consistent physiological response. An embrace from a friend, relative, or even stranger can trigger the release of oxytocin, dopamine, and serotonin into the bloodstream. These neurotransmitters are associated with positive mood, numerous health benefits, and longevity. Cortisol, a stress hormone, also decreases. Studies have found that the degree of intimacy and quality of relationship between consoler and the consoled mediates physiological effects. In other words, while subjects experience reduced cortisol levels while holding the hand of a stranger, they exhibit a larger effect when receiving comfort from a trusted friend, and greater still, when holding the hand of a high quality romantic partner.
