A System of Psychology

Paperback | February 4, 2012

byKnight Dunlap

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1912. Excerpt: ... CHAPTER IV SENSATION QUALITY i. General Classification The various qualities of sensation are commonly divided into groups, each of which is said to "belong to" a definite sense. Red, green, and blue, for example, belong to the sense of vision and are called visual sensations. Bitter and sweet belong to the sense of taste, or gustation, and are called gustatory sensations. It is sometimes said that there are five senses, but as a matter of fact we discriminate several more than that number. There is much confusion in regard to the names applied to several of the senses and to the sensations which appertain to them, and still more confusion in the names applied to the sensibility or insensibility to certain sorts of sensation. The terms given in the following table represent the most justifiable usage, although not in all cases the most common: The first column contains the names for the senses, derived from various languages. In the second column are the corresponding words of Latin derivation. The third column gives the adjectives applying to the sensations. In a case where there is no specific adjective, the usual English sense name is used adjectively; e. g., pain sensation, cold sensation. The adjectives from the Greek, given in the fourth column, indicate the sensibility, and should not be used to indicate either the sense or the sensation. The prefixes par-(para-), pseud-, (pseudo-), hyp(hypo-), and hyper-are also used with the Greek words (with the ia termination) to indicate specific aberrations of sensibility; as, for example, paropsia, pseudosmia, hypokinwsthesia. The prefix orth(ortho-) is used to indicate the normal condition of the sensibility, as for example orthacusia. The suffix-meter is added to indicate the instrument for measuring the s...

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1912. Excerpt: ... CHAPTER IV SENSATION QUALITY i. General Classification The various qualities of sensation are commonly divided into groups, ea...

Format:PaperbackDimensions:76 pages, 9.69 × 7.44 × 0.16 inPublished:February 4, 2012Publisher:General Books LLCLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0217311679

ISBN - 13:9780217311670

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