Sensory Stimuli - the raw pieces of information that are detected by the five senses, Sensation - the process of receiving and detecting raw sensory stimuli via sensory organs and sending this information to the brain, Perception - the process of selecting, organising, and interpreting sensory information, Selection - the process of attending to certain sensory stimuli, or features of certain stimuli and excluding others, Organisation - the process of regrouping selected features of sensory stimuli in order to form a cohesive and meaningful understanding, Interpretation - the process of understanding and assigning meaning to sensory information, Visual Perception - the process of becoming consciously aware of visual stimuli as a result of the interactions between the visual sensory system, and the individual’s internal and external environments, Feature Detectors - specialised cells along the neural pathway connecting to, and found within, the primary visual cortex, Gustatory Perception - the process of becoming consciously aware of flavour, Tastants - the sensory stimuli received in the form of chemical molecules that can be tasted, Gustatory Receptors - the sensory receptors for taste, Taste Buds - clusters of gustatory receptors, Primary Gustatory Cortex - a sensory area in the parietal lobe responsible for receiving and processing tastes, Bottom-up Processing - perception is determined by incoming sensory information, moving from specific stimulus information to general knowledge, Top-down Processing - perception is driven by prior knowledge and expectations, moving from general knowledge to specific stimulus information, Schemas - the collection of basic knowledge about a concept or stimuli,

8B Perception

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