Selective sensation

In this chapter we shall explore the notion of selective sensation or perception, and then relate this concept to perceived risk and injury control. Several factors will be discussed that impact whether employees react to workplace hazards with alarm, apathy, or something in between. Taken together, these factors shape personal perceptions of risk and illustrate why the job of improving safety is so... 

Figure 5,1 Selective sensation can be demonstrated with this ambiguous drawing. Please read instructions on the prior page, and then look at the drawing for five seconds. Afterwards, answer the five questions on the following page.

This chapter explored the concept of selective sensation or perception, and related it to perceived risk and injury control. Visual exercises illustrated the impact of past experience and contextual cues on present perception. This allows us to appreciate diversity and realize the value of actively listening during personal interaction. We need to work diligently to understand the perceptions of others before we impulsively jump to conclusions or attempt to exert our influence. 

Hence, it is important to recognize that our commimication may not be received as intended. We might do our best to come across positively and constructively, but because of factors beyond our control, the communication might be misperceived. One s inner state can dramatically bias the impact of feedback. I am referring, of course, to variation in personal perception, or selective sensation, as discussed earlier in Chapter 5. 

NGF has effects on the physiological responses of mature neurons. NGF acts as a target-derived trophic factor for pain neurons, which innervate peripheral tissues such as the skin. Inflammation of these peripheral tissues leads to local elevation of NGF synthesis and abundance. Elevated concentartions of NGF are responsible for the enhanced sensitivity to pain that accompanies inflammation. This is due to the ability of NGF to lower the sensory threshold of the pain fibers, leading to hyperalgesia. Nocioceptive sensory neurons mediating pain sensation are entirely dependent upon NGF for their survival as these cells are selectively lost in animal in which either the NGF or TrkA genes have been knocked out. These animals are insensitive to pain and live only a few weeks. 

The mammalian brain also possesses unifying anatomical circuits this circuitry appears to derive from the basic motor circuit. Motor systems, for example, unify diverse mofivafions and sensations fo drive singular purposeful actions. Anatomical circuifs underlying sleep-wakefulness, attention, and memory also unify varied inpufs info singular end sfafes. Consciousness, which is a unified sfafe, is likely fo be similarly driven by anatomical circuits such as those that drive motor actions, arousal, selective attention and memory. 

Chai Hu is pungent and neutral, and enters the Liver and Gall Bladder meridians. It is particularly effective in spreading Qi in the Shao Yang meridians, and in treating headache (especially on the lateral sides of the head) and a sensation of fullness in the hypochondriac region. When there is stagnation of Liver-Qi due to stress, which weakens the Defensive-Qi and leads to an exterior syndrome, Chai Hu can be selected. 

Bai He is sweet, bland and slightly cold, and enters the Lung and Heart meridians. It can nourish the Yin and slightly tonify the Qi of the Lung and Heart. It is selected in the formula to reduce excess and deficiency of heat in the Lung when the pathogenic heat has injured the Yin and Qi in a febrile disease. Patients main complaints are of a warm, blocked sensation in the chest, restlessness and depression, a dry cough, insomnia and dream-disturbed sleep. 

Cao Dou Kou is pungent and warm, and enters the Spleen and Large Intestine meridians. It can effectively warm the Middle-Jiao, dry dampness and promote the Qi movement. It is often selected to treat abdominal distension and pain with cold sensation and poor digestion. 

Ji Xue Teng is bitter, sweet and warm, and enters the Liver and Kidney meridians. It can tonify the blood, promote blood circulation and open the collaterals. It is often selected in the formula to treat numbness of the limbs, and stiff and uneasy sensations of the muscles and tendons. 

As well as the above-mentioned functions, this herb has other functions that can be used as a reference in selecting herbs in a formula. It is an aromatic herb, and is able to penetrate damp-heat, clear damp-heat and promote bile secretion. It can be used as deputy in a formula when there is damp-heat in the Upper- and Middle-Jiao, the symptoms of which are fullness in the chest and epigastric region, jaundice and reduced appetite, such as in malaria and hepatitis. In addition, Yu Jin can spread the Liver-Qi, clear the Liver-heat and eliminate irritability. It can be selected to treat headache and a tight sensation in the chest caused by Qi and blood stagnation and damp-heat obstruction. 

Xi Xian Cao is pungent, bitter and cold, and enters the liver and Kidney meridians. It enters the deep regions of the body, the tendons and the bones. It searches out and expels wind, dampness and heat. It is selected when a Bi syndrome is at the active stage and the joints are swollen and painful with a burning sensation. Moreover, it can eliminate wind-dampness and treat heaviness and numbness of the limbs. Because it enters the Liver and Kidney meridians, Xi Xian Cao is especially effective in treating weakness and stiffness of the knees and back, pain of the bones, numbness and a tingling sensation of the limbs. 

They are often selected as assistants in formulas to treat disharmony between the Liver and Spleen. Fang Feng enters the Liver and Spleen meridians, can effectively disperse Qi stagnation and relieve cramp and distension when the Liver attacks the Spleen. Since it ascends and spreads the Spleen-Qi, it can treat borborygmi and diarrhea. Chen Pi can promote Qi movement in the Stomach, reduce the sensation of fullness in the Stomach and improve appetite. Zhi Shi can descend the Qi in the intestines and reduce pain and distension in the abdomen. 

There are four basic sensations salty, bitter, sweet, and sour. A combination of efforts is required to mask these tastes. For example, menthol and chloroform act as desensitizing agents a large number of natural and artificial flavors and their combinations are available to mask the bitterness most often found in organic compounds. Most formulators refer the selection of compatible flavors to companies manufacturing these flavors, as they may allow use of their drug master file... 

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