Tactile relates to which of the senses?
"Tactile graphic Tactile graphics, including tactile pictures, tactile diagrams, tactile maps, and tactile graphs, are images that use raised surfaces so that a visually impaired person can feel them. They are used to convey non-textual information such as maps, paintings, graphs and diagrams. Tactile graphics can be seen as a subset of accessible images. Images can be made accessible to the visually impaired in various ways, such as verbal description, sound, or haptic (tactual) feedback. One of the most common uses for tactile graphics is the production of tactile maps. The types and forms of tactile maps began with the"
"Taste Taste, gustatory perception, or gustation is one of the five traditional senses that belongs to the gustatory system. Taste is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with smell (olfaction) and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food and/or other substances. Humans have taste receptors on taste buds (gustatory calyculi) and other areas including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of"
"the transmission of discriminative (fine) tactile sense from the orofacial region, and is continuous with the principal sensory nucleus of V. The subnucleus interpolaris is also associated with the transmission of tactile sense, as well as dental pain, whereas the subnucleus caudalis is associated with the transmission of nociception and thermal sensations from the head. This region is also denoted at sp5 in other neuroanatomical nomenclature. This nucleus projects to the ventral posteriomedial (VPM) nucleus in the contralateral thalamus via the anterior trigeminothalamic tract. In mice, this thalamic nucleus has significant amounts of expression of leptin receptors, NPY and GLP-1."
"to simply sense it. To make sense of the stimuli, an organism will undergo active exploration, or haptic perception, by moving their hands or other areas with environment-skin contact. This will give a sense of what is being perceived, and give information about size, shape, weight, temperature, and material. Tactile stimulation can be direct in the form of bodily contact, or indirect through the use of a tool or probe. Direct and indirect send different types messages to the brain, but both provide information regarding roughness, hardness, stickiness, and warmth. The use of a probe elicits a response based on"
"tactile stimuli is measuring their two-point touch threshold. This is the smallest separation of two points at which two distinct points of contact can be sensed rather than one. Different parts of the body have different degrees of tactile acuity, with extremities such as the fingers, face, and toes being the most sensitive. When two distinct points are perceived, it means that your brain receives two different signals. The differences of acuity for different parts of the body are the result of differences in the concentration of receptors. Tactile stimulation is used in clinical psychology through the method of prompting."
"detected this way. Some deaf people are able to determine direction and location of vibrations picked up through the feet. Taste or gustation (adjectival form: gustatory) is one of the traditional five senses. It refers to the capability to detect the taste of substances such as food, certain minerals, and poisons, etc. The sense of taste is often confused with the ""sense"" of flavor, which is a combination of taste and smell perception. Flavor depends on odor, texture, and temperature as well as on taste. Humans receive tastes through sensory organs called taste buds, or gustatory calyculi, concentrated on the"
"tactile stimulation of the fingers lead to activation of the auditory belt area, which suggests that there is a relationship between audition and tactition. Therefore, future research can be done to investigate the likelihood of a tactile–auditory sensory substitution system. One promising invention is the 'Sense organs synthesizer' which aims at delivering a normal hearing range of nine octaves via 216 electrodes to sequential touch nerve zones, next to the spine. Some people with balance disorders or adverse reactions to antibiotics suffer from bilateral vestibular damage (BVD). They experience difficulty maintaining posture, unstable gait, and oscillopsia. Tyler et al. studied"
"senses. Haptic perception Haptic perception ( ""palpable"", ""haptikόs"" ""suitable for touch"") means literally the ability ""to grasp something"". Perception in this case is achieved through the active exploration of surfaces and objects by a moving subject, as opposed to passive contact by a static subject during ""tactile perception"". The term ""Haptik"" was coined by the German Psychologist Max Dessoir in 1892, when suggesting a name for academic research into the sense of touch in the style of that in ""acoustics"" and ""optics"". Gibson (1966) defined the haptic system as ""[t]he sensibility of the individual to the world adjacent to his"
"Haptic perception Haptic perception ( ""palpable"", ""haptikόs"" ""suitable for touch"") means literally the ability ""to grasp something"". Perception in this case is achieved through the active exploration of surfaces and objects by a moving subject, as opposed to passive contact by a static subject during ""tactile perception"". The term ""Haptik"" was coined by the German Psychologist Max Dessoir in 1892, when suggesting a name for academic research into the sense of touch in the style of that in ""acoustics"" and ""optics"". Gibson (1966) defined the haptic system as ""[t]he sensibility of the individual to the world adjacent to his body"
"primary olfactory cortex. In contrast to vision and hearing, the olfactory bulbs are not cross-hemispheric; the right bulb connects to the right hemisphere and the left bulb connects to the left hemisphere. The gustatory cortex is the primary receptive area for taste. The word ""taste"" is used in a technical sense to refer specifically to sensations coming from taste buds on the tongue. The five qualities of taste detected by the tongue include sourness, bitterness, sweetness, saltiness, and the protein taste quality, called umami. In contrast, the term ""flavor"" refers to the experience generated through integration of taste with smell"
"of tactile memories. Implicated in most of these studies is the primary somatosensory cortex. More recent studies have also investigated a broader selection of participants, allowing for the discovery of an intact haptic memory in infants. Tactile memories are organized somatotopically, following the organization of the somatosensory cortex. This means that areas close on the body surface receive nervous signals from areas that are close together on the brain surface. Several distinct areas of the parietal lobe are responsible for contributing to different aspects of haptic memory. Memory for the properties of stimuli such as roughness, spatial density, and texture"
"Affective sensation Affective sensation is an occurrence of sensation accompanied with a strong compulsion to act on it. It refers, mostly in neuroscience, to the emotional sensibility in response to affective stimuli of a particular valence. It is transmitted via the spinothalamic tract through the spinal cord, and can be associated with reflex actions such as the scratch, gag, and withdrawal reflexes. Sensory processing in the brain interacts with behavioral choices, such as decisions to eat or to stop eating, in both healthy individuals and those with eating disorders. Affective sensory information is transmitted via the spinothalamic tract. The sensation"
"natural feeling to the shape. In contrast, rectilinear shapes are composed of sharp edges and right angles, and give off a sense of order in the composition. They look more manmade, structured, and artificial. Artists can choose to create a composition that revolves mainly around one of these styles of shape, or they can choose to combine both. Texture refers to the physical and visual qualities of a surface. Tactile texture, also known as ""actual texture"", refers to the physical three-dimensional texture of an object. Tactile texture can be perceived by the sense of touch. A person can feel the"
"by use of his body"". Gibson and others emphasized the close link between haptic perception and body movement: haptic perception is active exploration. The concept of haptic perception is related to the concept of extended physiological proprioception according to which, when using a tool such as a stick, perceptual experience is transparently transferred to the end of the tool. Taste (or, the more formal term, ""gustation"") is the ability to perceive the flavor of substances including, but not limited to, food. Humans receive tastes through sensory organs called ""taste buds"", or ""gustatory calyculi"", concentrated on the upper surface of the"
"sensation. The latter theory became more predominant and it established two types of cenestopathic hallucinations namely ""painful"" and ""paraesthetic"". Patients that experience ""painful"" type of cenesthopathic hallucination felt that their organs were stretched apart and twisted. On the other hand, patients with ""paraesthetic"" cenesthopathic hallucination experience severe hallucinatory itching. Tactile hallucinations are the result of a dysfunctional somatosensory and a dysfunctional awareness regions of the brain. Tactile sensory input is produced and conducted through the spinal cord and thalamus and it is received at the primary somatosensory cortex. Once it has reached the primary somatosensory cortex, it is distributed across"
"the occipital cortex are tied to vision and those on the superior temporal gyrus are recipients of auditory inputs. There exist studies suggesting deeper multisensory convergences than those at the sensory-specific cortices, which were listed earlier. This convergence of multiple sensory modalities is known as multisensory integration. Sensory processing deals with how the brain processes sensory input from multiple sensory modalities. These include the five classic senses of vision (sight), audition (hearing), tactile stimulation (touch), olfaction (smell), and gustation (taste). Other sensory modalities exist, for example the vestibular sense (balance and the sense of movement) and proprioception (the sense of"
"the touch; tangible"". Touch is incredibly important to human communication and learning, but increasingly, most of the content we interact with is purely visual. Tactile Technology presents a way to use the advances we have made in technology and combine it with a much more primordial instinct - touch. Studies show that humans work and learn better in a multi-sensory environment. Something as simple as having toys (like the fidget spinner) in the workplace, or using physical props to teach children in schools, can have significant impacts on productivity and information retention. Connected to the Multisensory learning theory. As stated"
"the vibrations in the instrument rather than direct environmental information. Tactual perception gives information regarding cutaneous stimuli (pressure, vibration, and temperature), kinaesthetic stimuli (limb movement), and proprioceptive stimuli (position of the body). There are varying degrees of tactual sensitivity and thresholds, both between individuals and between different time periods in an individual's life. It has been observed that individuals have differing levels of tactile sensitivity between each hand. This may be due to callouses forming on the skin of the most used hand, creating a buffer between the stimulus and the receptor. Alternately, the difference in sensitivity may be due"
"tactile sensations, it is possible that left-sided gustatory extinction in severe left buccal hemineglect was secondary to left-sided lingual tactile extinction. Neglect and extinction can overlap for a single sensory modality, and even for multiple sensory modalities. Extinction affecting a unimodal sensory system can be influenced by the concurrent activation of another modality. Tactile extinction, as an example, can be modulated by visual events simultaneously presented in the region near the tactile stimulation, increasing or reducing tactile perception, depending upon the spatial arrangement of the stimuli. In one example of visual and tactile relationship, the visual stimulation in the ipsilesional"
"to variations in pressure (firm, brushing, sustained, etc.). The touch sense of itching caused by insect bites or allergies involves special itch-specific neurons in the skin and spinal cord. The loss or impairment of the ability to feel anything touched is called tactile anesthesia. Paresthesia is a sensation of tingling, pricking, or numbness of the skin that may result from nerve damage and may be permanent or temporary. Balance, equilibrioception, or vestibular sense is the sense that allows an organism to sense body movement, direction, and acceleration, and to attain and maintain postural equilibrium and balance. The organ of equilibrioception"
"explains why we can detect more odors than there are receptors in the nasal epithelium. Flavor is perceived by the combination of the sense of taste, sense of smell, and the trigeminal nerve (CN V). The gustatory system is responsible for differentiation between sweet, sour, salty, bitter, and umami. The olfactory system recognizes the odorants as they pass to the olfactory epithelium via a retronasal pathway. This explains why we can identify a variety of flavors in spite of only having five types of taste receptors. The trigeminal nerve senses texture, pain, and temperature of food. For example, the cooling"
"has its origins in thinkers that came after Aristotle. Aristotle himself, in ""De Sensu et Sensibilibus"" defined ""four"" senses: sight (associated with water because the eye contains water), sound (corresponding to air), smell (corresponding to fire), and touch (corresponding to earth). Aristotle viewed taste as merely a specialized form of touch, which he in turn viewed as the primary sense (because all life-forms possess it). He rejected the earlier view by Democritus that there was in fact only one sense, touch. Similarly, Plato, in ""Theaetetus"", has Socrates stating that there are innumerable senses without names, and that the senses with"
"tactile sensation of 3D objects. However, both sighted and blind participants used the dorsal stream to process spatial information, suggesting that cross modal plasticity in the blind re-routed the dorsal visual stream to work with the sense of touch rather than changing the overall function of the stream. There is evidence that the degree of cross modal plasticity between the somatosensory and visual cortices is experience-dependent. In a study using tactile tongue devices to transmit spatial information, early blind individuals were able to show visual cortex activations after 1 week of training with the device. Although there were no cross"
"Lexical-gustatory synesthesia Lexical-gustatory synesthesia is a rare form of synesthesia in which spoken and written language (as well as some colors and emotions) causes individuals to experience an automatic and highly consistent taste/smell.<ref name=""Simner/Ward""></ref> The taste is often experienced as a complex mixture of both temperature and texture. For example, in a particular synaesthete, JIW, the word ""jail"" would taste of cold, hard bacon. Synesthetic tastes are evoked by an inducer/concurrent complex. The inducer is the stimulus that activates the sensation and the taste experience is the concurrent. There are many scientific standards in use to determine if a person"
"organs. One subtype of tactile hallucination, formication, is the sensation of insects crawling underneath the skin and is frequently associated with prolonged cocaine use. However, formication may also be the result of normal hormonal changes such as menopause, or disorders such as peripheral neuropathy, high fevers, Lyme disease, skin cancer, and more. This type of hallucination is the perception of taste without a stimulus. These hallucinations, which are typically strange or unpleasant, are relatively common among individuals who have certain types of focal epilepsy, especially temporal lobe epilepsy. The regions of the brain responsible for gustatory hallucination in this case"
"In ""The Assayer"", Galileo philosophically examines tickling in the context of how we perceive reality: When touched upon the soles of the feet, for example, it feels in addition to the common sensation of touch a sensation on which we have imposed a special name, ""tickling."" This sensation belongs to us and not to the hand... A piece of paper or a feather drawn lightly over any part of our bodies performs intrinsically the same operations of moving and touching, but by touching the eye, the nose, or the upper lip it excites in us an almost intolerable titillation, even"
"tactual perception. The sense of touch may be classified as passive and active, and the term ""haptic"" is often associated with active touch to communicate or recognize objects. Haptic technology has made it possible to investigate how the human sense of touch works by allowing the creation of controlled haptic virtual objects. The word ""haptic"", from the (""haptikos""), means ""pertaining to the sense of touch"" and comes from the Greek verb (""haptesthai)"", meaning ""to contact"" or ""to touch"". According to Robert Lee this sensation is also referred to as 3D touch One of the earliest applications of haptic technology was"
"coupled with a taste increases the perceived intensity of the taste, and that an absence of a corresponding smell decreases the perceived intensity of a taste. The olfactory stimulation can occur before or during the episode of taste stimulation. The dual perception of the stimulus produces an interaction that facilitates association of the experience through an additive neural response and memorization of the stimulus. This association can also be made between olfactory and tactile stimuli during the act of swallowing. In each case, temporal synchrony is important. A common psychophysical test of olfactory ability is the triangle test. In this"
"Sensual: OE is an intensified experience of any type of sensual pleasure or displeasure emanating from one of the five senses, i.e. sight, smell, touch, taste, and hearing. It manifests as an increased appreciation of aesthetic pleasure such as music, language, and art, and delight from tastes, smells, textures, sounds, and sights. Conversely, we see extreme pain and disgust when exposed to sensations perceived as unpleasant. Intellectual: OE manifests itself as an extreme desire to seek understanding and truth, to gain knowledge, and to analyse and categorise information. Those high in Intellectual OE are commonly seen as intellectually gifted and"
"as frequency discrimination; tactile learning on these tasks has been found to transfer from trained to untrained fingers. Practice with Braille reading and daily reliance on the sense of touch may underlie the enhancement in tactile spatial acuity of blind compared to sighted individuals. Perceptual learning is prevalent and occurs continuously in everyday life. As our perceptual system adapts to the natural world, we become better at discriminating between different stimuli when they belong to different categories than when they belong to the same category. We also tend to become less sensitive to the differences between two instances of the"
"a listener with lexical-gustatory synesthesia in Episodes #44 and #45 who emailed to discuss the topic. Lexical-gustatory synesthesia Lexical-gustatory synesthesia is a rare form of synesthesia in which spoken and written language (as well as some colors and emotions) causes individuals to experience an automatic and highly consistent taste/smell.<ref name=""Simner/Ward""></ref> The taste is often experienced as a complex mixture of both temperature and texture. For example, in a particular synaesthete, JIW, the word ""jail"" would taste of cold, hard bacon. Synesthetic tastes are evoked by an inducer/concurrent complex. The inducer is the stimulus that activates the sensation and the taste"
"form a small sensitive point which are unique from neighboring fibers. Skin used by the single receptor ending of a temperature-sensitive nerve fiber is small. There are 20 cold points per square centimeter in the lips, 4 in the finger, and less than 1 cold point per square centimeter in trunk areas. There are 5 times as many cold sensitive points as warm sensitive points. The sense of touch, or tactile perception, is what allows organisms to feel the world around them. The environment acts as an external stimulus, and tactile perception is the act of passively exploring the world"
"passage for infection to pass to the brain). This mucus acts as a solvent for odor molecules, flows constantly, and is replaced approximately every ten minutes. Taste is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with smell (olfaction) and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food or other substances. Humans have taste receptors on taste buds (gustatory calyculi) and other areas including the upper surface of the tongue and the epiglottis. The gustatory"