E. Bruce Goldsteinas SENSATION AND PERCEPTION has helped a myriad of students understand the ties between how we sense the world and how the body interprets these senses. A key strength of this text has always been the ability to illustrate concepts through examples and visuals. Dr. Goldstein walks students through an intriguing journey of the senses with both clarity and thoroughness, combining his extensive classroom experience and the most innovative research to create a visual, colorful text unparalleled in the field. Complemented by nearly 500 illustrations and photographs, the Eighth Edition has been updated throughout to reflect the latest research, and sharpened to enhance readability based in part on feedback from 2, 000 student users. The accompanying VIRTUAL LAB media exercises (available on CD-ROM or online) offer a wide array of animations and examples designed to stimulate understanding of difficult concepts. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.Taste. Olfaction. Flavor is the overall impression that we experience from the combination of nasal and oral stimulation (Lawless, 2001). You can demonstrate how smell affects flavor with the following demonstration. ... Although pinching the nostrils shut does not close the nasal pharynx, it prevents vapors from reaching the olfactory receptors by eliminating ... Presently, however, most of the work on the cortical response to food has focused not on the primary olfactory cortex but on theanbsp;...
|Title||:||Sensation and Perception|
|Publisher||:||Cengage Learning - 2009-02-13|