reception

Examples of reception in the following topics:

• Integration of Signals from Mechanoreceptors

  • In the somatosensory system, receptive fields are regions of the skin or of internal organs.
  • Some types of mechanoreceptors have large receptive fields, while others have smaller ones.
  • Large receptive fields allow the cell to detect changes over a wider area, but lead to a less-precise perception.
  • Receptors with large receptive fields usually have a "hot spot": an area within the receptive field (usually in the center, directly over the receptor) where stimulation produces the most intense response.
  • The size of the receptive field of a single receptor could be estimated from that distance.

• Reception

  • Reception is the first step in the processing of sensation and is dependent on the receptor type, stimulus, and receptive field.
  • The first step in sensation is reception: the activation of sensory receptors by stimuli such as mechanical stimuli (being bent or squished, for example), chemicals, or temperature.
  • The region in space in which a given sensory receptor can respond to a stimulus, be it far away or in contact with the body, is that receptor's receptive field.
  • Think for a moment about the differences in receptive fields for the different senses.

• Reception of Sound

• Reception and Transduction

• The Vestibular System

  • Gravity, acceleration, and deceleration are detected by evaluating the inertia on receptive cells in the vestibular system.
  • Gravity, acceleration, and deceleration are detected by evaluating the inertia on receptive cells in the vestibular system.

• Somatosensory Receptors

  • The receptive fields of Merkel's disks are small, with well-defined borders.

• Thermoreception

  • A thermoreceptor is a sensory receptor or, more accurately, the receptive portion of a sensory neuron that codes absolute and relative changes in temperature, primarily within the innocuous range.

• Types and Functions of Proteins

  • The longer you chew a cracker, the sweeter the cracker will taste because your taste buds are receptive to the glucose molecules exposed by the amylase.

• Transduction and Perception

  • Four aspects of sensory information are encoded by sensory systems: the type of stimulus, the location of the stimulus in the receptive field, the duration of the stimulus, and the relative intensity of the stimulus.