Inaccurate perceptions.

People with color blindness often cannot perceive these two colors.

The taste associated with sugar products.

This apparatus is used by research psychologists to demonstrate depth perception.

The process of receiving information from the environment.

The process of assembling and organizing sensory information to make it meaningful.

The measure of how loud a sound is.

Coffee and olives are characteristic of this taste.

Ballet dancers who spin a lot in circles don’t get dizzy due to this perceptual constancy.

The sense of hearing.

The ability to see the relation of objects in space.

The colored circular muscle that opens and closes to control the amount of light that gets into the eye.

Odor chemicals that communicate a message.

The ability to perceive a door as the same object at different angles is due to this perceptual constancy.

The sense of smell.

Image that remains after stimulation of the retina has ended.

The snail-shaped part of the ear that is filled with fluid and small hairs which vibrate to sound.

Tomatoes and soy sauce are characteristic of this taste.

Being able to tell from an airplane window that the cars below aren’t tiny is due to this perceptual constancy.

The gradual loss of attention to unneeded or unwanted sensory information.

Organized whole, shape, or form.

This part of the eye is most sensitive to violet-purple wavelengths and is responsible for night vision.

Parts of the skin that respond to pressure, temperature, and pain.

An inaccurate perception in which one line in a picture with two equal-length lines seems longer.

The level of sensory stimulation necessary for sensation to occur.