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Factors influencing the psychophysical function for odor intensity. 影响气味强度心理生理功能的因素。
Sensory processes
Pub Date : 1977-08-01
A M Hyman
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引用次数: 0
The effects of rate of temperature change and adapting temperature on thermal sensitivity. 温度变化率和适应温度对热敏性的影响。
Sensory processes
Pub Date : 1977-08-01
H H Molinari, J D Greenspan, D R Krenshalo
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引用次数: 0
Binaural processing of filtered transients. 滤波瞬态的双耳处理。
Sensory processes
Pub Date : 1977-08-01
W A Yost, D Silva
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引用次数: 0
Amplitude decrements in brain potentials in man evoked by repetitive auditory, visual, and intersensory stimulation. 重复的听觉、视觉和感觉间刺激引起的人脑电位振幅下降。
Sensory processes
Pub Date : 1977-08-01
T Shipley, M Hyson
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引用次数: 0
Relative sensitivity and possible psychophysical functions. 相对敏感性和可能的心理生理功能。
Sensory processes
Pub Date : 1977-08-01
L E Marks
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引用次数: 0
Effect of prior stimulation on vibrotactile thresholds. 先前刺激对振动触觉阈值的影响。
Sensory processes
Pub Date : 1977-08-01
R T Verrillo, G A Gescheider
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引用次数: 0
Perceptual processing and experience of auditory duration. 听觉持续时间的知觉加工与经验。
Sensory processes
Pub Date : 1977-08-01
W L Idson, D W Massaro
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引用次数: 0
Mutual action of taste and olfaction. 味觉和嗅觉的相互作用。
Sensory processes
Pub Date : 1977-05-01
C Murphy, W S Cain, L M Bartoshuk

Subjects estimated the intensity of various concentrations of an odorant (ethyl butyrate), a tastant (sodium saccharin), and mixtures of the two. The question of primary interest was whether the perceived intensity of the odor-tast mixtures would be equal to, greater than , or less than the intensities of the unmixed components. The outcome approximated simple additivity: The intensity of the mixtures was only slightly less than the sum of the perceived intensities of the unmixed components. An examination of how subjects apportioned their judgments into the categories odor and taste revealed the existence of taste-smell confusions. Subjects ascribed little odor magnitude to solutions containing only sodium saccharin, but ascribed considerable taste magnitude to solutions containing only ethyl butyrate. The taste ascribed to ethyl butyrate was not due exclusively to its action on gustation since, when the nostrils were closed, as much as 80% of the "taste" disappeared. Subjects seem to resolve ambiguity regarding the locus of mutual olfactory-taste stimulation in favor of taste.

受试者估计不同浓度的气味剂(丁酸乙酯)、味道剂(糖精钠)以及两者的混合物的强度。主要感兴趣的问题是，气味混合物的感知强度是否等于、大于或小于未混合成分的强度。结果近似于简单可加性:混合物的强度仅略小于未混合成分的感知强度之和。一项关于受试者如何将他们的判断划分为气味和味道的研究揭示了味觉混淆的存在。受试者认为只含有糖精钠的溶液气味大小不大，但认为只含有丁酸乙酯的溶液味道大小相当大。丁酸乙酯的味道并不完全是由于它对味觉的作用，因为当鼻孔关闭时，多达80%的“味道”消失了。受试者似乎解决了关于嗅觉-味觉相互刺激的歧义，而倾向于味觉。
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引用次数: 0
Mixtures of substances with similar tastes. A test of a psychophysical model of taste mixture interactions. 味道相似的物质的混合物味觉混合相互作用的心理物理模型测试。
Sensory processes
Pub Date : 1977-05-01
L M Bartoshuk, C T Cleveland

When substances of similar taste are mixed, the mixture can show suppression or synergism. That is, the perceived intensity of the mixture can be less than or greater than the sum of the perceived intensities of the components. In the present study, these departures from simple additivity could be predicted from the psychophysical functions relating tast intensity to stimulus concentration of the unmixed components. Psychophysical functions are said to show compression when successive increments in concentration produce progessively smaller increments in perceived intensity and to show expansion when successive increments in concentration produce progressively larger increments in perceived intensity. Suppression resulted from mixtures of substances with compressed psychophysical functions, and synergism resulted from mixtures of substances with expanded functions.

当味道相似的物质混合时，混合物可以表现出抑制或协同作用。也就是说，混合物的感知强度可以小于或大于各组分的感知强度之和。在本研究中，这些与简单可加性的偏离可以从未混合成分的刺激浓度与强度相关的心理物理功能中预测出来。当浓度的连续增加产生的感知强度增量逐渐变小时，心理物理功能表现为压缩;当浓度的连续增加产生的感知强度增量逐渐增大时，心理物理功能表现为扩展。抑制作用是由压缩心理物理功能的物质混合产生的，协同作用是由扩展功能的物质混合产生的。
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引用次数: 0
Punctate pressure sensitivity: effects of skin temperature. 点状压力敏感:皮肤温度的影响。
Sensory processes
Pub Date : 1977-05-01
J C Stevens, B G Green, A S Krimsley

The dependence on skin temperature of tactile sensitivity to punctiform (hair) stimulation of the finger tip came under study in five subjects. Their data show that punctate sensitivity is relatively stable over a wide range of thermal environments. On the average, some elevation of touch threshold occurred at a skin temperature of 20 degrees C (i.e., about 10 degree below normal), but severe loss of sensitivity first occurred at 10 degrees C. A small but possibly insignificant loss appeared at skin temperatures of 40 and 43 degrees C. The relatively stable behavior of the punctate threshold between about 20 and 40 degrees C contrasts with that of the vibrotactile threshold, which, at least for high frequencies, depends strongly on the skin temperature.

研究了指尖点状(毛发)刺激下触觉敏感性对皮肤温度的依赖性。他们的数据表明，在大范围的热环境中，点状灵敏度相对稳定。平均而言，触觉阈值在皮肤温度为20℃时出现了一些升高(即比正常温度低约10℃)，但在10℃时首先出现了严重的灵敏度丧失，在皮肤温度为40℃和43℃时出现了小但可能不显著的丧失。点状阈值在大约20℃和40℃之间相对稳定的行为与振动触觉阈值形成对比，至少在高频情况下，很大程度上取决于皮肤温度。
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引用次数: 0
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