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Special Senses.

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Presentation on theme: "Special Senses."— Presentation transcript:

1 Special Senses

2 Sight- Eyes

3 The Sense of Sight Accessory organs:
Eyelids- 4 layers: skin, muscle, connective tissue, conjunctiva (mucous membrane) moved by orbicularis oculi muscles (close) and levatator palpebrae superioris (open)

4 Lacrimal apparatus- lacrimal gland- secretes tears continuously– tears contain lysozyme which protects against bacteria

5 6 extrinsic muscles- movement of eye

6 Structure of the Eye Cornea Helps focus entering light rays
Connective tissue with thin layer of epithelium No blood vessels Unusually regular fiber pattern

7 Sclera (white of eye) Opaque due to large, disorganized collagenous and elastic fibers For protection and attachment

8 Choroid coat Contains blood vessels Produces melanin which absorbs excess light

9 Ciliary body Forms internal ring around front of eye (muscle fibers and ligaments)

10 Iris Colored portion of eye (pigmented versus non-pigmented) Thin diaphragm composed of connective tissue and muscle fibers Circular and radial muscle fibers control size of pupil (stimulated by photons of light)

11 Aqueous humor Fills space between cornea and lens Nourishes, helps hold shape

12 Glaucoma- aqueous humor made quicker than can be removed; pressure builds, damage results

13 Lens Lies directly behind iris and pupil Epithelial cells (cytoplasm is transparent part) Change shape to focus

14 Cataract- fluid in lens becomes cloudy and opaque

15 Vitreous humor- holds the shape of the back of the eye

16 Light entering the eye is refracted

17

18 Retina- contains photoreceptors
Rods- more sensitive in low light, gives general outline, seen as black and white Cones- less sensitive in low light, sharp picture, color

19 Fovea- cones only, sharpest vision

20 Optic disk- where nerve fibers from retina enter optic nerve
Known as the “blind spot”

21 Night blindness- fewer working rods (lack of vitamin A)
Day blindness- lack of working cones

22 Visual pigments In rods- rhodopsin breaks down into opsin and retinal when struck by photons. This initiates a chemical rxn (action potential) which is sent to the visual cortex. (occipital lobe) In bright light nearly all rhodopsin is broken down, reducing rod sensitivity

23 In cones- 3 different light sensitive proteins connected to retinal
Depending on which one is stimulated, brain interprets that color Erythrolabe- red Chlorolabe- green Cyanolabe- blue

24 If all are stimulated at once- white

25 1. Normal Color Vision: A: 29, B: 45, C: --, D: 26
4 Sex-Linked Traits:  1. Normal Color Vision:  A: 29,  B: 45,  C: --,  D: 26  2. Red-Green Color-Blind:  A: 70,  B: --,  C: 5,  D: --  3. Red Color-blind:  A: 70,  B: --,  C: 5,  D: 6  4. Green Color-Blind:  A: 70,  B: --,  C: 5,  D: 2

26 A few enter the thalamus to stimulate visual reflexes
Axons of the retina form optic nerves which join at optic chiasma in which certain fibers cross (medial) and other fibers do not (lateral) A few enter the thalamus to stimulate visual reflexes

27 Hearing- Ears Also static and dynamic equilibrium

28 Outer Ear Composed of auricle (“ear”) and meatus (auditory canal)
collects and directs sound waves ends at tympanic membrane (ear drum) glands secrete cerumen

29 Middle Ear Small air-filled, mucosa-lined cavity within temporal bone
transfers vibrations via the malleus (hammer), incus (anvil) and stapes (stirrup) pressure needs to be equalized

30 Inner (internal) Ear Maze of bony labyrinth (cavity): cochlea (spiral)
vestibule semicircular canals Filled with fluid Lined with mechanoreceptors- hair cells Cochlear nerve sends info to temporal lobe (auditory cortex) Maculae receptors report changes of position (static equilibrium)- with tiny stones Bending of cupula indicates rotation (dynamic equilibrium)

31

32 Smell- Olfactory bulbs
Chemical sense- chemoreceptors called olfactory receptors Thousands of smells Very sensitive- adapt quickly Pathways closely tied to limbic system

33 Taste- Taste buds Replaced every 7-10 days!! Five basic tastes: sweet,
sour, bitter, salty, and umami Taste tied to smell


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