l - 00035 - ‘information overload’ Color Perception •...

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19 Foreground and Background (1) Foreground and Background (2) Sensory Adaptation Change in sensitivity to a particular stimuli when the stimuli is presented continuously In taste, olfaction, audition, adaptation means generally decrease in sensitivity (desensitization). The sensitivity can even be turned so low that the sensation vanishes completely. •The second strategy to prevent
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Unformatted text preview: ‘information overload’ Color Perception • Photoreceptors – There are three photoreceptors (3 primaries) responding to what we perceive as red , green , blue • When the eyes look at plain white light, all three types of receptors are active. They all send neural impulses to the brain and ‘white’ is perceived....
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This note was uploaded on 10/06/2010 for the course BIOLOGY Food scien taught by Professor Dr.johnson during the Spring '10 term at Berkeley.

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