Perception Journals

Perception () is the organization, identification, and interpretation of sensory information in order to represent and understand the presented information or environment. All perception involves signals that go through the nervous system, which in turn result from physical or chemical stimulation of the sensory system.Goldstein (2009) pp. 5–7 Vision involves light striking the retina of the eye; smell is mediated by odor molecules; and hearing involves pressure waves.

Perception is not only the passive receipt of these signals, but it is also shaped by the recipient's learning, memory, expectation, and attention. Gregory, Richard. "Perception" in Gregory, Zangwill (1987) pp. 598–601. Sensory input is a process that transforms this low-level information to higher-level information (e.g., extracts shapes for object recognition). The process that follows connects a person's concepts and expectations (or knowledge), restorative and selective mechanisms (such as attention) that influence perception.

Perception depends on complex functions of the nervous system, but subjectively seems mostly effortless because this processing happens outside conscious awareness. Since the rise of experimental psychology in the 19th century, psychology's understanding of perception has progressed by combining a variety of techniques. Psychophysics quantitatively describes the relationships between the physical qualities of the sensory input and perception. Sensory neuroscience studies the neural mechanisms underlying perception. Perceptual systems can also be studied computationally, in terms of the information they process. Perceptual issues in philosophy include the extent to which sensory qualities such as sound, smell or color exist in objective reality rather than in the mind of the perceiver.

Although people traditionally viewed the senses as passive receptors, the study of illusions and ambiguous images has demonstrated that the brain's perceptual systems actively and pre-consciously attempt to make sense of their input. There is still active debate about the extent to which perception is an active process of hypothesis testing, analogous to science, or whether realistic sensory information is rich enough to make this process unnecessary.

The perceptual systems of the brain enable individuals to see the world around them as stable, even though the sensory information is typically incomplete and rapidly varying. Human and other animal brains are structured in a modular way, with different areas processing different kinds of sensory information. Some of these modules take the form of sensory maps, mapping some aspect of the world across part of the brain's surface. These different modules are interconnected and influence each other. For instance, taste is strongly influenced by smell.

Process and terminology

The process of perception begins with an object in the real world, known as the '' distal stimulus'' or ''distal object''.Goldstein (2009) pp. 5–7 By means of light, sound, or another physical process, the object stimulates the body's sensory organs. These sensory organs transform the input energy into neural activity—a process called '' transduction''.Pomerantz, James R. (2003): "Perception: Overview". In: Lynn Nadel (Ed.), ''Encyclopedia of Cognitive Science'', Vol. 3, London: Nature Publishing Group, pp. 527–537. This raw pattern of neural activity is called the ''proximal stimulus''. These neural signals are then transmitted to the brain and processed. The resulting mental re-creation of the distal stimulus is the ''percept''.

To explain the process of perception, an example could be an ordinary shoe. The shoe itself is the distal stimulus. When light from the shoe enters a person's eye and stimulates the retina, that stimulation is the proximal stimulus. The image of the shoe reconstructed by the brain of the person is the percept. Another example could be a ringing telephone. The ringing of the phone is the distal stimulus. The sound stimulating a person's auditory receptors is the proximal stimulus. The brain's interpretation of this as the "ringing of a telephone" is the percept.

The different kinds of sensation (such as warmth, sound, and taste) are called ''sensory modalities'' or ''stimulus modalities''.

Bruner's model of the perceptual process

Psychologist Jerome Bruner developed a model of perception, in which people put "together the information contained in" a target and a situation to form "perceptions of ourselves and others based on social categories."Alan S. & Gary J. (2011). Perception, Attribution, and Judgment of Others. Organizational Behaviour: Understanding and Managing Life at Work, Vol. 7. This model is composed of three states:

# When people encounter an unfamiliar target, they are very open to the informational cues contained in the target and the situation surrounding it.
# The first stage does not give people enough information on which to base perceptions of the target, so they will actively seek out cues to resolve this ambiguity. Gradually, people collect some familiar cues that enable them to make a rough categorization of the target.
# The cues become less open and selective. People try to search for more cues that confirm the categorization of the target. They actively ignore and distort cues that violate their initial perceptions. Their perception becomes more selective and they finally paint a consistent picture of the target.

Saks and John's three components to perception

According to Alan Saks and Gary Johns, there are three components to perception:

#The Perceiver: a person whose awareness is focused on the stimulus, and thus begins to perceive it. There are many factors that may influence the perceptions of the perceiver, while the three major ones include (1) motivational state, (2) emotional state, and (3) experience. All of these factors, especially the first two, greatly contribute to how the person perceives a situation. Oftentimes, the perceiver may employ what is called a "perceptual defense," where the person will only see what they want to see.
#The Target: the ''object'' of perception; something or someone who is being perceived. The amount of information gathered by the sensory organs of the perceiver affects the interpretation and understanding about the target.
#The Situation: the ''environmental'' factors, timing, and degree of stimulation that affect the process of perception. These factors may render a single stimulus to be left as merely a stimulus, not a percept that is subject for brain interpretation.

Multistable perception

Stimuli are not necessarily translated into a percept and rarely does a single stimulus translate into a percept. An ambiguous stimulus may sometimes be transduced into one or more percepts, experienced randomly, one at a time, in a process termed ''multistable perception''. The same stimuli, or absence of them, may result in different percepts depending on subject's culture and previous experiences.

Ambiguous figures demonstrate that a single stimulus can result in more than one percept. For example, the Rubin vase can be interpreted either as a vase or as two faces. The percept can bind sensations from multiple senses into a whole. A picture of a talking person on a television screen, for example, is bound to the sound of speech from speakers to form a percept of a talking person.

Types of perception

Vision

In many ways, vision is the primary human sense. Light is taken in through each eye and focused in a way which sorts it on the retina according to direction of origin. A dense surface of photosensitive cells, including rods, cones, and intrinsically photosensitive retinal ganglion cells captures information about the intensity, color, and position of incoming light. Some processing of texture and movement occurs within the neurons on the retina before the information is sent to the brain. In total, about 15 differing types of information are then forwarded to the brain proper via the optic nerve.

The timing of perception of a visual event, at points along the visual circuit, have been measured. A sudden alteration of light at a spot in the environment first alters photoreceptor cells in the retina, which send a signal to the retina bipolar cell layer which, in turn, can activate a retinal ganglion neuron cell. A retinal ganglion cell is a bridging neuron that connects visual retinal input to the visual processing centers within the central nervous system. Light-altered neuron activation occurs within about 5–20 milliseconds in a rabbit retinal ganglion, although in a mouse retinal ganglion cell the initial spike takes between 40 and 240 milliseconds before the initial activation. The initial activation can be detected by an action potential spike, a sudden spike in neuron membrane electric voltage.

A perceptual visual event measured in humans was the presentation to individuals of an anomalous word. If these individuals are shown a sentence, presented as a sequence of single words on a computer screen, with a puzzling word out of place in the sequence, the perception of the puzzling word can register on an electroencephalogram (EEG). In an experiment, human readers wore an elastic cap with 64 embedded electrodes distributed over their scalp surface. Within 230 milliseconds of encountering the anomalous word, the human readers generated an event-related electrical potential alteration of their EEG at the left occipital-temporal channel, over the left occipital lobe and temporal lobe.

Sound

Hearing (or ''audition'') is the ability to perceive sound by detecting vibrations (i.e., ''sonic'' detection). Frequencies capable of being heard by humans are called ''audio'' or ''audible'' ''frequencies'', the range of which is typically considered to be between 20  Hz and 20,000 Hz. Frequencies higher than audio are referred to as ''ultrasonic'', while frequencies below audio are referred to as ''infrasonic''.

The auditory system includes the outer ears, which collect and filter sound waves; the middle ear, which transforms the sound pressure (impedance matching); and the inner ear, which produces neural signals in response to the sound. By the ascending auditory pathway these are led to the primary auditory cortex within the temporal lobe of the human brain, from where the auditory information then goes to the cerebral cortex for further processing.

Sound does not usually come from a single source: in real situations, sounds from multiple sources and directions are superimposed as they arrive at the ears. Hearing involves the computationally complex task of separating out sources of interest, identifying them and often estimating their distance and direction.

Touch

The process of recognizing objects through touch is known as ''haptic perception''. It involves a combination of somatosensory perception of patterns on the skin surface (e.g., edges, curvature, and texture) and proprioception of hand position and conformation. People can rapidly and accurately identify three-dimensional objects by touch. This involves exploratory procedures, such as moving the fingers over the outer surface of the object or holding the entire object in the hand. Haptic perception relies on the forces experienced during touch.

Gibson defined the haptic system as "the sensibility of the individual to the world adjacent to his body by use of his body." Gibson and others emphasized the close link between body movement and haptic perception, where the latter is ''active exploration.''

The concept of haptic perception is related to the concept of extended physiological proprioception according to which, when using a tool such as a stick, perceptual experience is transparently transferred to the end of the tool.

Taste

Taste (formally known as ''gustation'') is the ability to perceive the flavor of substances, including, but not limited to, food. Humans receive tastes through sensory organs concentrated on the upper surface of the tongue, called ''taste buds'' or ''gustatory calyculi''. The human tongue has 100 to 150 taste receptor cells on each of its roughly-ten thousand taste buds.

Traditionally, there have been four primary tastes: sweetness, bitterness, sourness, and saltiness. The recognition and awareness of umami, which is considered the fifth primary taste, is a relatively recent development in Western cuisine

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