Perception auditorial tactile

Hallucinations A creature suffering from constant Hallucinations has the false perception of visual, auditory, tactile, olfacto-... 

Disturbed Sensory Perception Tactile, Auditory, Visual... 

The observations of fine motor problems in infants born to heroin addicts has also been described by Wilson et al., in 1973. She notes the discrepancy between the gross motor skills of the infants and fine motor abilities during the first year. Furthermore, in 1979, Wilson et al, described the development of preschool children between 3 and 6 years of age, born to heroin-addicted mothers. They performed poorer on measures of visual, tactile, and auditory perception, were more active, and had... 

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. 

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. 

The properties included under the heading texture are found mainly in macromolecular food components, especially proteins and polysaccharides, as well as products of their interactions and associations with other food ingredients, first and foremost with water. Texture impHes those characteristics of foods that cause tactile or haptic sensations registered by receptors in the oral cavity. Touch by hands is very important. Auditorial perceptions such as crispness are related to a range of textural characteristics. Geometric attributes of texture that simultaneously cause visual and haptic sensations, often referred to as shape and appearance (such as particle size or size of the whole food), are closely related to food colour. The term consistency describes the texture aspects related to physical (mechanical) properties of food, which are also called rheological properties (see Section 7.8.4.1). 

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