4Humanbraininformationprocessing人因工程要点.ppt

Chapter 4 Human Brain Information Processing 4.1 Sense Taste or gustation is one of the two main “chemical” senses. It is well-known that there are at least four types of taste “bud” (味蕾)(receptor) on the tongue ,and these in fact constitute four or more different senses, given that each receptor conveys information to a slightly different region of the brain. Smell or olfaction is the other “chemical” sense. Unlike taste, there are hundreds of olfactory receptors, each binding to a particular molecular(分子) feature. Touch or tactition is the sense of pressure perception, generally in the skin. There are a variety of pressure receptors that respond to variations in pressure (firm, brushing, sustained, etc). 4.1.1 Short Term Sensory Store 4.1.2 Features of STSS Information in the sensory stores is not coded(解码) but is held in its original sensory representation. Sensory storage does not require a person to attend to the information in order for it to be maintained there. In essence, sensory storage is relatively automatic, and there is little one can do to increase the length of the sensory representation. To retain information for a longer period, it must be encoded and transferred to working memory. 4.2 Perception（感知） ——Mental organization and interpretation of sensory information automatically and rapidly. There are various levels of perception that depend on the stimulus and the task confronting a person. The most basic form of perception is simple detection, that is, determining whether a signal or target is present. The simplest form of multilevel classification is making absolute judgments along stimulus dimensions. This can be made more complicated by requiring the person to indicate in which of several different classes the target belongs. This gets into the realm(领域) of identification and recognition. The act of perception involves our prior experiences and learned associations. 4.4 Features of Perception Constancy(恒常性) Perceptual organization(知觉整体性)