Wednesday, May 14, 2014

04/24/14 Memory


  • Memory- the persistence of learning over time through the storage and retrieval of information. 
  • Memory processing
    1.  Encoding- the process of information into the memory system. 
    2.  Storage- the retention of encoded material over time. 
    3.  Retrieval- process of getting the information  out of memory storage. 
  • Recall v. Recognition 
    • With recall,  you must retrieve the information from your memory (fill in the blank tests)
    • With recognition, you must identify the target from possible targets (multiple choice tests) 
  • Flashbulb memory- A clear moment of emotionally significant moment or event. 
  • Types of memory
    1.  Sensory memory 
    2.  Short- term memory 
    3.  Long - term memory 
  • Sensory memory is the immediate,  initial recording of sensory information in the memory system. 
    • Stored just for instant,  and must get unprocessed. 
  • Short term memory is memory that holds a few items briefly 
    • Seven digits (Plus of minus two) 
    • The information will be stored into long- term or forgotten. 
  • Working memory (modern day stm)
    • Another way of destroying the use of short term memory is called working memory. 
    • Working memory has three parts
      1.  Audio 
      2.  Visual 
      3.  Integration of audio and visual (controls where your attention lies)
  • Long- term memory 
    • The relatively permanent and limitless storehouse of the memory system. 
  • Encoding 
    • Automatic Processing
      • Unconscious encoding of incidental information
      • You encode space, time, and word meaning without effort.
      • Things can become automatic with practice.
    • Effortful Processing
      • Encoding that requires attention and conscious effort.
      • Rehearsal is the most common effortful processing technique.
      • Through enough rehearsal, what was effortful becomes automatic. 

04/22/14 Intelligence

  • Intelligence- The ability to learn from experience, solve problems, and use knowledge to adapt new situations.
    • Is socially constructed, thus, can be culturally specific. 
  • Factor analysis- a statistical procedure that identifies clusters of related items on a test. 
  • Charles Spearman used FA to discover his general intelligence. 
  • Multiple intelligences 
    • Howard Gardner disagreed with Spearman's general intelligence and instead came up with the concept of multiple intelligences. 
    • He came up with the idea by studying savants. ( a condition where a person has limited mental abilitybut is exceptional in one area.) 
  • Gardner's multiple intelligences 
    • Visual/ spatial 
    • Verbal/ linguistic 
    • Logical/ mathematical 
    • Bodily/kinesthetic 
    • Musical/ rhythmic 
    • Interpersonal
    • Intrapersonal
    • Natural 
  • Sternberg's three aspects of intelligence 
    • Gardner simplified
    • Analytical 

Tuesday, April 22, 2014

04/22/14 Language and Thought


  • Language- Our spoken written or gestured words and the way we combine them to communicate meaning.
  • Phonemes- In a spoken language, the smallest distinctive sound unit.
  • Morphemes- In a language, the smallest unit that carries meaning. (Prefix or Suffix)
  • Grammar- A system of rules in a language that enables us to communicate and understand others.
  • Semantics- The set of rules bu which we derive meaning in a language.
    • Adding ed at the end of words means past tense.
  • Syntax- The rules for combining words into grammatically sensible sentences. 
  • Language Development
    1. Babbling Stage- Starting at 3-4 Months. Infant makes spontaneous sounds.
    2. One Word Stage- 1-2 years old. Uses one word to communicate big meanings.
    3. Two word Stage- at age 2, uses two words to communicate meanings- called telegraphic speech.
  • Skinner
    • Thought we can explain language development through social learning theory.
  • Chomsky inborn universal Grammar
    • We acquire language too quickly for it to be learned.
    • "Learning Box" inside our heads that enable us to learn any human language.
  • Whorf's Linguistic Relativity
    • The idea that language determines the way we think.
  • Thinking without language
    • We can think in words, but more often we think in mental pictures.
  • Kohler's Chimpanzees
    • Kohler's exhibited that chimps can problem solve. 

04/22/14 Thinking


  • Concepts- Mental grouping of similar objects, events, ideas, or people.
    • Concepts are similar to Piaget's idea of schemas.
  • Prototypes- Mental image or best example of a category.
  • Algorithms- A methodical, logical rule or procedure that guarantees solving a particular problem.
  • Heuristics- A rule of thumb strategy that often allows us to make judgments and solve problems efficiently. 
  • Insight- A sudden and often novel realization of the solution to a problem.
    • No real strategy involved.
  • Confirmation Bias- A tendency to search for information that confirms one's preconceptions.
  • Fixation- The inability to see a problem from a new perspective.
  • Mental Set- A tendency to approach a problem in a particular way especially if it has worked in the past.
    • May or may not be a good thing.
  • Functional Fixedness- The tendency to think of things only in terms of their usual functions. 
  • Types of Heuristics  (Often lead to errors)
    1. Representativeness Heuristic
      • Rule of thumb for judging the likelihood of things in terms of how well they match our prototype. 
      • Can cause us to ignore important information.
    2. Availability Heuristic
      • Estimating the likelihood of events based on their availability in our memory.
      • If it comes to wind easily we presume it is common.
  • Overconfidence- The tendency to be more confident that correct.
    • To overestimate the accuracy of your beliefs and judgments.
  • Belief Bias- The tendency for one's preexisting beliefs to distort logical reasoning.
    • Sometimes making invalid conclusions valid or vice versa.
  • Belief Perseverance
    • Clinging to your initial conceptions after the basis on which they were formed has been discredited. 


04/22/14 Perception


  • Monocular Cues
    • Interposition- If something is blocking our view, we perceive it as closer.
    • Relative Size- If we know that two objects are similar size, the one that looks smaller is smaller away.
    • Relative Clarity- We assume hazy objects are farther away.
    • Texture Gradient- The coarser it looks the closer it is,
    • Relative Height- Things higher in our field of vision look farther away.
    • Liner Perspective- Dimmer objects appear farther away because they reflect less light,
  • Phi Phenomenon- An illusion of movement created when two or more adjacent lights blink on and off in succession.
  • Perceptual Consistency- Perceiving objects as unchanging even as illumination and retinal images changes.

Monday, April 21, 2014

04/10/14 Touch


  • Touch- Receptors located in our skin.
  • Gate Control Theory of Pain
    • Where the spinal cord contains a neurological gate that blocks pain signals or allows them to pass onto the brain.

  • Vestibular Sense
    • Tells us where our body is orientated in space.
    • Our sense of balance.
  • Kinesthetic Sense
    • Tells us where our body parts are.
    • Receptors located in our muscles and joints.
  • Perception
    • The process if organizing and interpreting information, enabling us to recognize meaningful objects and events.
  • Gestalt Philosophy
    • The whole is greater than the sum of its parts.
  • Figure- Ground Relationship
    • The organization of the visual field into objects (figures) that stand out from their surroundings (ground)
  • Grouping
    • The perceptual tendency to organize stimuli into groups that we understand.

  • Depth Perception
    • The ability to see objects in three dimensions although the images that strike the retina are two dimensional.
    • Allows us to judge distance.
  • Binocular Cues
    • Retinal Disparity- A binocular cue for seeing depth.
    • The closer an object comes to you the greater the disparity is between the two images. 

04/10/14 Hearing and Taste


  • Parallel Processing
  • Young- Heimholtz Trichromatic Theory
  • Three types of cones:
    1. Red 
    2. Blue 
    3. Green
    • These three types of cones can make millions of combinations of colors.
    • Most colorblind people simply lack cone receptors for one or more of these primary colors. 

  • Opponennt- Process Theory
    • The sensory receptors come in pairs.
      • Red/ Green
      • Yellow/ Blue
      • Black/ White
    • If one color is stimulated, the other is inhibited.
  • Hearing- Out Auditory Sense
    • The height of the wave gives us the amplitude of the sounds.
    • The frequency of the waves gives is the pitch of the sound.
  • Transduction in the Ear
    • Sound waves hit the eardrum then anvil then hammer then stirrup then oval window. 
    • Everything vibrates, then the cochlea vibrates.
  • Membrane
    • In basilar membrane there are hair cells.
    • When hair cells vibrate they turn vibrations into neural impulses which are called organ of Corti. 
    • Sent then to thalamus up auditory nerve.
  • Place Theory
    • Different hairs vibrate in the cochlea when there are different pitches. 
    • SO Some hairs vibrate when they hear higher pitches and other vibrate when they hear low pitches. 
  • Frequency Theory
    • All the hairs vibrate but at different speeds.
  • Deafness
    1. Conduction Deafness- Something goes wrong with the sound and the vibration on the way up to the cochlea. 
      • You can replace the bones or get a hearing aid to help.
    • Nerve (Sensorineural) Deafness
      • The hair cells in the cochlea gets damaged
      • Loud noises can cause this type of deafness.
      • No way to replace the hairs.
      • Cochlea implant if possible.

    • Smell and Taste
      • We study both together because of sensory interaction the principle that one sense may influence another.
    • Taste
      • We have bumps on our tongue called papillae. 
      • Taste buds are located on the papillae (they are actually all over the mouth)
      • Sweet, salty, bitter, and sour.
      • Umami- Flavor, meaty, savory taste.