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Biology of Perceptual Systems
Handbook of Perception, Volume III: Biology of Perceptual Systems reviews the literature on the biological aspects of human perception, with emphasis on perceptual systems and elements of sensory physiology. This volume is organized into 19 chapters and begins with a discussion of energy transduction, detection, and discrimination, along with the properties of neurons alone and as conjoined in nets. The focus then shifts to psychogenesis, the relatively new field of ethology, and the natural diversity and evolutionary divergence of sensory systems. The chapters that follow examine the genetics of behavior, the facts and theories about the way in which animals and men construct patterned stim...
Handbook of Perception Volume 6A
Handbook of Perception, Volume VIA Tasting and Smelling focuses on the psychophysics of tasting and smelling and covers topics ranging from food technology and the neurophysiology of taste to the chemistry of odor, the neural code, the olfactory process, and chemical signals in the environment. This volume is organized into five sections encompassing 10 chapters and begins with a historical overview of taste research, followed by a discussion on the biophysics and chemistry of taste and its phylogenetic basis in vertebrates. The focus then shifts to the nature of taste qualities, the psychophysical methods of studying them, and the influence on taste sensation of factors such as intensity, d...
The Psychologists
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Physiology Past, Present and Future
Physiology: Past, Present and Future documents the proceedings of a symposium in honor of Yngve Zotterman held in the Department of Physiology, Medical School, University of Bristol on 11-12 July 1979. The idea for the symposium was spurred by the knowledge that Yngve would reach the age of 80 in September 1978 and the belief that he would welcome a meeting to celebrate his great age and achievement, in the company of some of his distinguished friends and collaborators. The symposium discussed advances in several branches of physiology. These include studies on C-fiber afferents in the viscera, skin, and deeper somatic tissues; touch and pain; tactile paths in the nervous systems of mammals; jaw reflexes evoked from the cerebral cortex; thermoreception; and temperature sensitivity of humans and monkeys. Also included are papers on taste cell transduction; how the sense of taste controls appetitive and instrumental behavior; and structural changes in the excitable membrane during excitation. The book concludes with a discussion on future trends, which begins with some challenging remarks by Yngve Zotterman. These remarks are then taken up and developed by the speakers.
The Peripheral Nervous System
The peripheral nervous system is usually defined as the cranial nerves, spinal nerves, and peripheral ganglia which lie outside the brain and spinal cord. To describe the structure and function of this system in one book may have been possible last century. Today, only a judicious selection is possible. It may be fairly claimed that the title of this book is not misleading, for in keeping the text within bounds only accounts of olfaction, vision, audition, and vestibular function have been omitted, and as popularly understood these topics fall into the category of special senses. This book contains a comprehensive treatment of the structure and function of peripheral nerves (including axopla...
Federal Grants and Contracts for Unclassified Research in the Life Sciences
Issue for Fiscal year 1954 accompanied by separately published section with title: Projects listed by agencies.
Tasting and Smelling
Tasting and Smelling presents a comprehensive overview to research on these two important modes of perception. The book offers a review of research findings on the biophysics, neurophysiology, and psychophysicsof both senses, as well as discussing the emotional component associated with taste and smell, and clinical disorders affecting each of these two senses. Tasting and Smelling answers how odors and flavors are perceived, why we have favorites, and what happens when our senses go awry. This book is of interest to the researcher in perception, cognition, or neurophysiology.
Olfaction and taste V
Olfaction and Taste V contains the proceedings of the Fifth International Symposium on Olfaction and Taste, held at the Howard Florey Institute of Experimental Physiology & Medicine, University of Melbourne, Australia, in October 1974. Contributors discuss the knowledge about olfaction and taste, including the anatomy of receptors and their ultrastructure, innervation of receptor fields, and the processes of receptor ""turnover"". Themes ranging from taste modifiers and receptor proteins to afferent coding; how the sensory code for taste and olfaction are processed and sharpened; and conditioned taste aversions and other taste learning effects in food and fluid intake are discussed. This boo...
