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  • 7/29/2019 Form 2 Chapter 1.1

    1/8

    Form 2 ScienceChapter 1: The World Through Our Senses

    1

    Sensory Organs, Stimuli and Senses

    Response to stimuli

    Sense Sensory Organ Stimuli Detected

    Touch Touch, pressure, pain, heat, cold

    Taste Taste (chemicals in food)

    Smell Smell (Chemicals in air)

    Sight Light

    Hearing Sound

    Sense of Touch - Skin

    Pressure receptor Pain receptor Cold receptor

    Touch receptor Heat receptor Sweat glands

    (f)

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    Form 2 ScienceChapter 1: The World Through Our Senses

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    Receptor Function

    Sensitive to touch. Many are found in hairless areas such as lips

    and fingertips.

    Sensitive to pain. They lie in the epidermis, close to the surface

    to detect the slightest pain.

    Sensitive to heat.

    Sensitive to cold. Together with heat receptors, they enable us

    to know how hot or cold an object is.

    Sensitive to heavy pressure. Found deep within the skin

    especially at the soles of the feet. Together with the touch

    receptors, they enable us to identify the texture and weight of an

    object.

    Sensitivity of the

    skin depends on:

    The larger the concentration of

    receptors, the more sensitive the skin isThe thicker the epidermis, the

    deeper the receptors lie in the skin,

    thus the less sensitive the skin is

    Parts of body which is more sensitive Parts of body which is less sensitive

    Elbows Back of body Lips Knees Fingertips

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    Form 2 ScienceChapter 1: The World Through Our Senses

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    Sense of Touch - Nose

    Smell Receptor Nasal cavity Brain

    Adaptation of the nose to detect smell

    The smell receptors are

    always covered with

    mucus.Smells must dissolve in the

    mucus before they can be

    detected.

    Smell receptors are located at

    the roof of the nasal cavity.

    This position allows thereceptors to have the maximum

    exposure to the air current.

    Sense of Touch - Tongue

    How tastes are detected:

    As we chew the food, chemicals in the food

    dissolve in the saliva.

    The dissolved chemicals stimulate the taste

    receptors in the taste buds to produce

    nerve impulses that are sent along nerves

    to the brain.

    The brain interprets the impulses andidentifies the taste of the food.

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    Form 2 ScienceChapter 1: The World Through Our Senses

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    Sense of Touch - Ear

    Part Structure Function

    Outerear

    Pinna Shaped like a funnel.

    Made of cartilage and

    skin.

    Ear /

    auditory

    canal

    A 2.5cm long, narrow

    tube lined with hair

    Middleear

    Eardrum A thin, stretched

    membrane at the end ofthe ear canal.

    Ossicles 3 small bones that

    connect the eardrum

    and oval window.

    Oval

    window

    A thin, small membrane

    at the end of the

    ossicles.

    Eustachiantube

    A narrow tube thatconnects the middle ear

    to the back of the throat.

    Innerear

    Cochlea A coiled tube filled with

    fluid and lined with hair-

    like sensory throat.

    Auditory

    nerve

    Nerve fibres that

    connect the ear to the

    brain.

    Semi-

    circular

    canals

    3 semi-circular tubes

    situated at right angles

    to each other. Contain

    fluid and sensory cells.

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    Mechanism of hearing:

    Sound reaches the ear Sounds is heard

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    Sense of Touch - Eyes

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    Parts Structure Function

    Sclera White, tough outer layer.

    Fibrous and opaque.

    Choroid Black, middle layer. Rich with

    blood vessels.

    Retina Innermost layer.

    Contains photoreceptors known

    as cones and rods.

    Cornea Curved transparent layer of the

    sclera in front of the eye.

    Conjunctiva Thin transparent layer in front of

    the cornea.

    Iris Coloured front part of the eye

    that is continuous with the

    choroid.

    Consist of muscles.

    Pupil The hole in the centre of the

    iris.

    Lens Transparent, biconvex andelastic disc.

    Ciliary body Muscles attached to the lens.

    Suspensory

    ligaments

    Strong fibres that connects the

    lens to the ciliary body.

    Aqueous Humour Watery, transparent liquid

    between the cornea and lens.

    Vitreous humour Thick, transparent jelly-like

    substance inside the eyeball

    Yellow spot (fovea) The most sensitive spot on the

    retina.

    Located directly opposite the

    pupil.

    Blind spot The spot where the optic nerveleaves the eye.

    Has no photoreceptor at all.

    Optic nerve Consists of nerves that connect

    the retina to the brain.

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    Mechanism of sight:

    Light rays from object Object is seen