Circle: A happy or funny snow day story.
Vocabulary Test
New Seating Chart
Learning Targets:
1. I can describe sensation and perception and explain the difference between bottom-up and top-down processing.
2. I can explain how selective attention directs our perceptions
3. I can describe the three steps that are basic to all our sensory systems.
4. I can explain difference between absolute threshold and difference thresholds.
5. I can discuss how we are affected by subliminal stimuli.
6. I can explain the function of sensory adaptation.
Seating Chart/Sensation Activity:
Activity: Synthesize the following: What do the following tell us about the world YOU live in?Answer the following questions in your group.
Make a chart for each person to record answers.
1)A texture of food that you cannot eat?
2) A common smell you cannot stand?
3) A type of clothing you cannot wear because of how it feels?
4) A common sound that really bothers you?
5) Do you usually feel hot or cold?
6) What flavor of food do you prefer given a choice? Sweet, sour, salty or bland?
7) What is your favorite color?
Discussion: Are you or were you a picky eater as a child? Were their rewards or consequences associated with how compliant or stubborn you were? Is this fair?
Zimbardo Video: Discovering Psychology-Sensation and Perception
Activity: As a class, you will be watching series of brief videos relating to Sensation and Perception. Your job will be as a small group to connect what you have watched to what we are studying. You will have one person who is leading the discussion, i.e. restating the question and keep the group focused, another will be the reporter who will explain to the class what specifically this connects to and how it connects once everyone in your group understands. You will be taking notes that you can add to your unit 4 notes. Please bring your book to class!
Sodium Benzoate has different taste perceptions than the other papers. A different pair of alleles determines the ability to taste Sodium Benzoate. It can taste sweet, salty, sour, bitter or tasteless, so this paper is often used in conjunction with another taste test, such as PTC, to characterize taste perception, and break tasters/non-taters into subgroups.
The point is, PTC in genetics has been studied for quite some time, and there is quite a bit of information on it. There are several known alleles for the PTC gene, but PTC sensitivity is really controlled by two major alleles in humans. PTC paper either tastes bitter or it doesn’t taste like anything at all. Some tasters can taste a very strong bitter taste, while other tasters can taste a mildly bitter taste. Thus, there can be three classifications of phenotypes in a PTC study (strong tasters, mild tasters, and no taste).
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.