Senso
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Un senso es un biological systema usate per un organismo pro sensation, le processo de perciper information relative a su ambiente (le mundo exterior) e illo mismo per le detection de stimulos.
Il es sovente dicite que nos ha cinque sensos (audito, gusto, olfaction, tacto e vista) ma il ha alteres alsi; pro exemplo:
- thermoception, le senso de temperatura[1][2] (sovente associate al tacto);
- equilibrio, qui depende del aure interne;
- kinesthesia, le senso del positura del corpore in spatio, qui compila informationes de varie nervos in le corpore.
Alcun autores distingue le nociception, le senso del dolor.
Alcun animales ha specific sensos como aves migrator con le perception del campo magnetic o le electroception de altere animales.[3][4]
Le human ha sex sensori systemas:
- visual (vision);
- auditive (audition);
- olfactive (olfaction);
- gustative (gustation)
- somatosensori (kinesthesia, tacto, thermoception)
- vestibular (equilibrio)
Sensos human
[modificar | modificar fonte]Cinque sensos exteroceptive
[modificar | modificar fonte]Historicamente, desde Aristotele, se distingue cinque sensos human:
- le vision, qui permitte de apprehender le intensitate luminose, le color, le forma o le distantia de un objecto scopo del ambiente proxime;
- le audito, qui permitte de identificar sonos in terminos de intensitate, frequential contento, temporal evolution e direction de su fonte;
- le olfaction, qui permitte de deteger e distinguer alicun substantias volatile pertinente per le naso (durante inspiration o per via retronasal pro alimentar odores);
- le gusto, qui discrimina classes de substantias chimic per chimioreceptores del lingua o plus generalmente del bocca;
- le tacto, qui forni informationes (pression, temperatura) per le contact del pelle sur un objecto o un medio.
Sensos interoceptive
[modificar | modificar fonte]In addition a iste sensos «exteroceptive», altere sensos interoceptive son importante pro cognoscer le stato del corpore. Se pote distinguer:[5]
- le interoception visceral[6], qui transmitte al cerebro informationes relative al corde, al respiration o al tracto gastrointestinal;
- le interoception musculoskeletic o positural qui permitte de cognoscer le positura de su corpore in spatio e de controlar su movimentos. Le informationes transmittite son representative de angulationes e fortias interne a cade articulation. Con informationes delivrate per le pelle (tacto) (como pressiones sul pedes), es parte del kinesthesia (sensation del movimento del corpore)[7].
Le kinesthesia es essential pro le capacitate de un animal de mover se, con un altere senso, le dynamoception o equilibrioception[8] (perception del movimento dynamic), objecto del systema vestibular in le aure interne qui percipe le accelerationes del capite al manera de un unitate inertial. Illo identifica le direction del gravitate terrestre e dunque le inclination del capite. Insimul, kinestesia e dynamoception contribue al proprioception.[7]
Sensori systemas
[modificar | modificar fonte]Differente systemas collige ambiente stimulos e transmitte los al systema nervose central ubi son tractate (excepte reflexes).
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Referentias
[modificar fonte]- ↑ https://www.sciencedirect.com/topics/neuroscience/thermoception
- ↑ Somatosensation and Pain, S.A. Prescott, S. Ratté, in Conn's Translational Neuroscience, 2017
- ↑ doi:10.1098/rspb.2011.1127
- ↑ doi:10.1242/jeb.245845
- ↑ https://www.bbc.com/afrique/monde-64600749
- ↑ Archive copy. Archivo del original create le 2023-07-12. Recuperate le 2023-07-12.
- ↑ 7,0 7,1 https://pressbooks.umn.edu/sensationandperception/chapter/kinesthesia-and-prorioception/
- ↑ https://www.allodocteurs.fr/archives-le-sixieme-sens-et-le-septieme-le-huitieme-le-neuvieme-12566.html
- ↑ (2012) Sensation & perception, 3rd, Sinauer Associates, 7. ISBN 978-0-87893-572-7.
- ↑ (2016-02-26) Anatomy and Physiology. Rice University (OpenStax).
- ↑ Small DM, Green BG. A Proposed Model of a Flavor Modality. In: Murray MM, Wallace MT, editors. The Neural Bases of Multisensory Processes. Boca Raton (FL): CRC Press/Taylor & Francis; 2012. Chapter 36. Available from: https://www.ncbi.nlm.nih.gov/books/NBK92876/