Perception auditorial olfactory

There are good reasons why human beings have failed to develop an ability for olfactory recall compared with other forms of perception. Auditory recall is an essential part of our ability to use sound as a means of communication and language, and visual recall, including our ability to see things as they might be rather than as they are is basic to our purposeful manipulation of objects. 

Descriptive methods attract considerable attention because of the information obtained. They are defined as methods that provide quantitative descriptions of products, obtained from the perceptions of qualified subjects. It is a complete sensory description, taking into account all sensations that are perceived - visual, auditory, olfactory, kinesthetic, etc - when the product is evaluated.. .. The evaluation is defined in part by the product characteristics, and in part by the nature of the problem (Stone et al., 2012, p. 234). 

Hallucinations are false perceptions in the absence of a real sensory stimulus. They are typically auditory, consisting of voices that arise from both within and outside the body. They may be threatening, can ridicule, or may urge patients to objectionable acts (i.e., command hallucinations). Visual hallucinations are also relatively frequent, but olfactory (e.g., unpleasant smells arising from the patient s own body) or tactile hallucinations (e.g., animals crawling inside one s body or insects crawling over the skin) are uncommon. 

However, the solution of these fundamental problems will not bring a complete understanding of the olfactory code any more than the elucidation of retinal receptor transduction events has been able to clarify the neural mechanisms that underlie visual perception. The ORN is but the first element in a complex neural network. The operations of central olfactory networks are also poorly understood and the anatomical organization of the olfactory system appears in some respects to be fundamentally different from the familiar topographically organized circuits of the other major sensory systems. Thus, much remains to be discovered before we will approach the kind of understanding we currently have of visual, auditory and somatosensory neural network function. 

This category is not exclusive of the others inasmuch as it involves visual, olfactory, or auditory perceptions by the predator. The emphasis here, however, is upon behavioral patterns that lead to deception of the predator. That a Mullerian and Batesian mimic should adapt in such a way as to resemble its model in as many ways as possible is to be expected, but mimicry has gone beyond such simple one-to-one comparisons. 

Besides nutrients, foods contain many substances that influence the food sensory impression and its organoleptic properties. These food constituents are known as sensoriaUy active compounds. They determine the sensory value (quality) of foods, inducing an olfactory sensation (perception), which is described as the aroma, odour and smell, gustative perception, which is the taste, visual perception, which is the colour, haptic (tactile) perception, which is the touch and feel, and auditorial perception, which is the sound. The olfactory sensation is derived from odour-active compounds and the gustative perception from taste-active compounds. Flavour is the sensory impression determined by the chemical senses of both taste and smell and is caused by flavour-active food components. Haptic sensation is the texture, which is affected mainly by high molecular weight compounds, such as proteins and polysaccharides, often referred to collectively as hydrocoUoids. Geometric aspects of texture that evoke both haptic and visual sensations symbolise the terms appearance and shape. 

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