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Sensation
occurs when sensory
receptors
detect sensory stimuli
Perception
is the organisation,
interpretation
and
understanding
of
sensory
information
BARLETT AIM
How memory is
reconstructed
when asked to recall an
unfamiliar
story
BARTLETT METHOD
Told
Native
American
Story
Recalled after
15
minutes, weeks, months, years
Recorded recall
BARTLETT RESULTS
Participants had
changed
the story
Left out
unfamiliar
information
Changed words to own
cultural
expectations : Canoes to
boats
BARTLETT CONCLUSION
We use our own
knowledge
of
social
situations
to
reconstruct
memory
BARTLETT EVALUATION
Study lacks
control
: Not told
accuracy
was important
Results
biased
: Bartlett analysed results
Lab
Study: Demand
characteristics
Memories are
inaccurate
Memory reconstruction is influenced by
social
and
cultural
expectations
Factors that affect the accuracy of memory
Interference
Context
False memories
Primacy
effect: Words at the
beginning
are more remembered (
Rehearsed
and in LTM)
Recency
effect: Words at the
end
are remembered more (recently heard and in STM)
Serial position effect: an items
placement
affects whether or not its
remembered
MURDOCK
AIM
To see if
memory
of words is affected by
location
in a list
MURDOCK
METHOD
Used
103
participants
4000
most common English words
Listened to
20
word lists with 10-40 words on them
Recalled
after each list
MURDOCK RESULTS
Recall affected by
position
Higher recall for the
first
words
Higher recall for the
last
words
MURDOCK
CONCLUSION
Shows
serial
position
effect
Supports
MSM
Stores
MURDOCK EVALUATION
Controlled
lab
study: No
EV's
Artificial
Task: No
real world correlation
Research
support:
Amnesiacs
cant store
LTM
Sensory Register
Fraction
of a
second
Very
large
capacity
Attention
transfers
information to STM
STM
30 seconds
5-9 items
Acoustic coding
Rehearsal
Rehearsal keeps information in STM
Repeated
Rehearsal
transfers
STM
to LTM
LTM
Can last up to a lifetime
Unlimited capacity
Semantic
coding
MSM EVALUATION
Reductionist
: Model is too
simple
+ ignores other forms of
LTM
Artificial stimuli
: No real world
correlation
+ lacks
validity
Supporting research
:
Baddeley
study shows difference between
LTM
+
STM
GIBSONS THEORY OF
PERCEPTION
(
NATURE
)
Perception doesn't draw on
past experience
SUFFICIENT INFORMATION FOR
DIRECT
PERCEPTION
Sensation
and
Perception
are the same
The eyes
detect
everything we need without making
inferences
OPTIC FLOW PATTERNS
When moving, things in the distance appear
stationary
and everything else rushes past
Provides perceptual information on speed + distance
MOTION PARALAX
Monocular depth cue
Objects
closer
move faster than objects
far
away
Provides perceptual information on
speed
+
distance
THE INFLUENCE OF
NATURE
Perception
is
innate
GIBSON EVALUATION
Real-world meaning: Research on WW2 pilots
Visual illusions: Struggles to explain
Research support: Infant cliff study
GREGORY'S CONSTRUCTIVIST THEORY
OF
PERCEPTION
(NURTURE)
Sensation
and
Perception
are not the same
PERCEPTION AS A CONSTRUCT
Brain uses
incoming
information and
known
information to form a
guess
INFERENCE
Brain fills in the
gap
to create a
conclusion
on what is being seen
VISUAL CUES
Visual illusions occur because of
incorrect conclusions
from visual cues
THE ROLE OF
NURTURE
Perception
is learned from
experience
The more we interact the more
sophisticated
our
perception
becomes
GREGORY EVALUATION
2D Visual illusions: No real world correlation
How does perception get going: babies have some perceptual abilities
Factors affecting Perception
Culture
Emotion
Motivation
Expectation
GILCHRIST AND NESBURG AIM (MOTIVATION)
To find out if
food
deprivation
affects the perception of food
GILCHRIST AND NESBURG METHOD
Hungry for
20
hours + not hungry participants
Shown
4
slides
Slides contained
T-Bone
steak
,
Spaghetti
,
Hamburger
and
Fried Chicken
Shown
15
seconds each
Had to
re-adjust
light to level of slide shown
GILCHRIST
AND
NESBURG
RESULTS
Perceived
food
brighter the longer
deprived
of food
GILCHRIST AND NESBURG CONCLUSION
Sensitivity
greater when
food
deprived
Hunger
is a
motivating
factor that affects perception of food
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