Year 11 Psychology Unit 2 Sensation and Perception SAC

Instructions

The following SAC is separated into 2 parts.

Part 1 consists of 20 MCQ’s (worth 20 marks) and 5 short answer questions (worth 12 marks) on vision and taste perception.

Total marks: 32

Part 2 consists of 2 mock research reports. Students will respond to a range of questions concerning research methodologies, vision perception and/or taste reception based on these reports.

Total marks: 28

Total marks available in test: 60

This is a closed book assessment. You will have 80 minutes to complete the test

Equipment allowed:

Pens/ pencils Erasers/ white out

Part 1Multiple Choice Questions

Question 1: In visual perception, transduction involves

A. Interpretation of sensory information when it reaches the brainB. Sending information from the eye to the brainC. Conversion of electromagnetic energy into electrical impulsesD. Conversion of light into electromagnetic energy

Question 2: Which of the following is the correct sequence of visual perception

A. Reception, transduction, transmission, interpretationB. Transduction, interpretation, transmission, receptionC. Reception, transmission, transduction, interpretationD. Transduction, reception, transmission, interpretation

Question 3: Which of the following is the correct function of the cornea

A. An opening in the iris that helps to control the amount of light entering the eyeB. Convex-shaped covering which protects the eye and helps focus light rays onto the retinaC. A ring of muscles that expand or contract to change the size of the pupilD. Receives and absorbs light, and also processes images

Question 4: Photoreceptors are located in the:

A. LensB. PupilC. CorneaD. Retina

Question 5: Visual perception principles are:

A. Rules that we apply to visual information to assist our organisation and interpretation of information in consistent and meaningful ways

B. Ways in which we organise the features of a visual scene by grouping them to perceive a whole, complete form

C. Sources of information from the environment that help us to perceive how far away objects are

D. Tendencies to perceive an object as remaining stable and unchanging

Question 6: Which of the following is not an example of perceptual set for vision:

A. ContextB. Emotional stateC. CultureD. MotivationE. Pictorial cues

Question 7: Interposition is a/an:

A. Pictorial cueB. Binocular depth cueC. Gestalt principleD. Effect of linear perspective

Question 8: Billy was admiring the horizon at his local beach when he noticed a boat driving closer and closer to the horizon line. Billy could tell the boat was getting further way because of:

A. AccommodationB. Relative sizeC. Height in the visual fieldD. Texture gradient

Question 9: Which of the following is not a monocular depth cue:

A. AccommodationB. ConvergenceC. Linear perspectiveD. Texture gradient

Question 10: The ____ assist us to see in conditions of dim light; whereas the ____ assist us to see fine detail, in colour and in bright light.

A. Cones, rodsB. Lens, conesC. Rods, conesD. Rods, lens

Question 11: The 5 basic tastes include:

A. Sweet, sour, umami, fat, bitterB. Acidic, sweet, sour, bitter, umamiC. Umami, sweet, sour, salty, bitterD. Umami, fat, sweet, salty, sour

Question 12: The taste Umami, is caused by the presence of ___ in food:

A. GlutamateB. GlucoseC. GelatineD. Hydroxyproline

Question 13: Taste receptors are also known as:

A. Taste poresB. Gustatory cellsC. TastantsD. Taste buds

Question 14: Taste buds are located in the:

A. Taste poresB. Taste receptorsC. PapillaeD. Gustatory hairs

Question 15: Which of the following is NOT correct:

A. Tastants are the dissolved chemical molecules that can be tastedB. Gustatory hairs extended from the taste receptors into the taste poresC. All papillae contain taste buds and taste receptorsD. When taste receptors are stimulated, they convert sensory inputs into signals that can be

sent to the brain in a process called transduction

Question 16: Which of the following is most correct:

A. Age and genetics have an influence on taste perceptionB. Culture and perceptual set have an influence on taste perceptionC. Both of the above are correctD. Neither of the above are correct

Question 17: When given the opportunity to taste a square donut, people tend to be less confident in predicting its taste because:

A. Their motivation for tasting square donuts is diminished by the odd appearanceB. Their perceptual set for its appearance has been distorted by the unexpected, square

appearanceC. The donuts appearance is less attractive so they rate it lowerD. Crispy crème donuts are round and therefore they are taking longer to process a non-

branded donut

Question 18: Gabriel was sitting in an old wine cellar for a wine tasting tour. He found that all the wines were stronger than he was used to. His sense of taste was likely be affected by:

A. The smell of the cellarB. The lack of natural lighting in the cellarC. His ageD. Perceptual expectancies

Question 19: Supertasters tend to find tastes to be:

A. 3-4 times as intenseB. 5-10 times as intenseC. 10-20 times as intenseD. 2-3 times as intense

Question 20: The ability to taste sour has a productive function because:

A. It can alert us to toxic foodsB. It can alert us to “off” foodsC. It helps us judge the ripeness of foodD. Both B and C are correct

Short Answer Questions

Question 1: Explain the concept of perceptual constancies. Provide an example to support your answer. (2 marks)

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Question 2: Select 2 Gestalt principles. Explain how they help organise features within a visual scene with examples for each. (4 marks)

Principle 1:

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Principle 2:

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Question 3: Explain how culture influences taste with an example to support your answer (2 mark)

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Question 4: The picture below includes a number of monocular depth cues. Select 2 and explain

how they are demonstrated in the picture (4 marks)

Cue 1:

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Cue 2:

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Part BMock Research Report 1: The effect of context on visual perception

Introduction

This research aimed to test the effect of context on the perception of a visual stimulus. The study included two primary questions: whether exposure to a set of numbers or letters before the presentation of an ambiguous stimulus would impact on participant reports of the ambiguous stimulus being either a number or letter; and whether the amount of context stimuli presented before the ambiguous stimulus would heighten the likelihood of the reported ambiguous stimulus matching the given contextual stimuli.

Based on this research aim, write out two operationalised hypotheses that reflect expected results given information you’ve read from the text book. (2 marks)

H1:

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H2:

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Methodology

Participants

In order to test the two research questions of this study, 10 participants were gathered from a convenience sample and randomly split into 2 groups to be presented either numbers or letters as context. The 10 participants ranged from ages 18-45, 6 of which were female and 4 male. Participants were recruited from a local high school in the outer northern area of Victoria.

Materials

Digital display screen Recording sheet

Pen Number set PowerPoint

Letter set PowerPoint

Procedure

Using the information presented above and results tables below, write out a research procedure that would accurately test the aims of the study (4 marks) and that explicitly mentions and minimises the impact of extraneous and confounding variables (2 marks).

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Answer guide: students are given half a mark for each step of the procedure that effectively builds towards the research aims (maximum of 4). Students are given a further 1 mark for evidence of extraneous variables being addressed. (1 mark for each)

Results

Group 1 (Number group)Participant number Number of contextual stimulus exposed

to before ambiguous stimulusReport of Ambiguous stimulus as either Number (N) or letter (L)

1 1 N2 5 L3 10 N4 20 N5 50 L

Group 2 (Letter group)Participant number Number of contextual stimulus exposed

to before ambiguous stimulusReport of Ambiguous stimulus as either Number (N) or letter (L)

1 1 N2 5 L3 10 N4 20 L5 50 L

Discussion

Write up a discussion section that analyses the research results. Discuss whether the hypotheses you created can be supported by the results and whether these results are consistent with information presented within your text book (4 marks).

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Limitations

Identify 2 limitations with the study and explain how they could be addressed (4 marks)

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Could the study’s results be generalised to Australia. Respond and explain why/why not (2 marks)

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Mock Research Report 2: Examining the proportion of supertasters within a diverse culture like Australia

Introduction

The aim of this research was to uncover what percentage of the population of Australia could be labelled as supertasters. Previous research overseas has indicated that approximately 25% of the population could be considered supertasters (Duffy, et. al., 2010). As a diverse population it is unclear whether such results would be seen in Australia. However, based on this past research it is hypothesised that this study would find that approximately 25% of all participants would report increased sensitivity to the presentation of sour and bitter stimuli as indicated by a self-report measure.

The Taste influencer being tested in this study is: (1 mark) ___________________

Methodology

Participants

1000 participants were selected for the study using a stratified random sampling technique.

Identify one of the influencers of taste that could confound the results of this study, explain why the research might have used a stratified random sampling technique. Your answer should indicate how this sampling technique could minimise the effect of confounding variables (4 marks)

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Answer Guide: answer should reference the effect of culture on taste and how different cultures may experience super-taster proportions differently depending on foods exposed to in childhood. Answer should include how cultural differences represent a confounding variable and how this sampling procedure could minimise its impacts

The researchers considered using simple random sampling from the state of Victoria. Explain why this sampling technique would have limited the generalisability of the study (4 marks)

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Answer guide: answer identifies (1 mark each) and explains (1 mark each) that Victoria is not

representative of Australia, and that a random technique would not necessarily be representative

of the ratio of different cultures within the population

The researchers presented each of their participants with similar foods in clear containers. This

was in an attempt to remove which potential extraneous/confounding variable? (1 mark)

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End of Test