Classification of sensations: interoceptive proprioceptive exteroceptive sensations. Types of exteroceptive sensations. Systematic classification of sensations

TARGET: Explore individual differences schoolchildren in the development of processes of analysis and generalization.

EQUIPMENT:

1. a set of 9 pairs of words to be compared,
2. Blank sheet paper, pen.

PROGRESS: Before the experiment begins, the experimenter prepares a task form. To do this, you need to choose only one (any) from the proposed three sets of 9 pairs of words and write down these 9 pairs of words on a separate sheet of paper. During the experiment, the experimenter gives the subject a task form, a blank sheet of paper, a pen and tells him the following instructions: “There are 9 pairs of words written on the form. For each pair of words, indicate as many similarities and differences as possible. Complete the task in writing, in the order in which the pairs of words are given.”

When conducting an experiment, the experimenter should Special attention pay attention to the behavior of the subject when he begins to compare the first incomparable pair of concepts (No. 4 in the set). If a student finds it difficult to compare these words and expresses surprise and confusion, then the experimenter immediately gives an explanation: “There are pairs of words that are incomparable. In this case you need to write:

"You can't compare them." If the student immediately begins to compare this pair, then he is given the opportunity to write down the answer for this pair, and then an explanation is given regarding the “incomparables.”

PROCESSING AND ANALYSIS OF RESULTS:

1. The number of signs of similarity and difference is counted for each pair and for the task as a whole. This is a quantitative indicator.
2. A qualitative analysis of the identified features is carried out. Each of the characteristics can be classified in content into one of three groups (see the name below in the protocol table).
3. The table is filled in. The table indicates the number of similarities and differences for each pair (in general and for each of the three groups separately).

SAMPLE TABLE FOR THE METHOD COMPARISON OF CONCEPTS

NOTE: Signs of the 1st group are insignificant, signs of the 2nd and 3rd groups are essential.

CONCLUSION: The more essential features similarities and differences, the subject names, the better his processes of analysis and generalization are developed.

Concept of sensation

Definition 1

Sensation is the process of reflecting certain properties of phenomena and objects of the objective world at the moment of their direct impact on the receptors.

Feeling- this is the result nervous processes, which occur in neural devices called analyzers. This process is a reflex.

Physiological mechanisms of sensation

The basis of the physiology of sensations is the activity of analyzers, which, in turn, consist of:

• receptors that perceive irritation;
• conductive, centripetal nerve pathways, transmitting excitation to the corresponding parts of the brain;
• the central cortical sections of the analyzers, in which incoming nerve signals are processed.

Note 1

Acting on the receptor, irritations such as sound, color, touch, movement and others cause excitement in it. Excitation from the receptor along conductive nerves transmitted to the center of the analyzer, in brain person. The analyzer core carries out the execution, analysis and synthesis of signals coming from the periphery.

In the brain, each analyzer corresponds to a separate area. Thus, the area of ​​the visual analyzer is located in the occipital lobes of the brain, and the area of ​​the auditory analyzer is in the middle of the superior temporal gyrus; the analyzer of motor sensitivity is allocated a place in the central gyrus.

A person’s orientation in the surrounding world is implemented according to the principle of a reflex ring, which provides constant feedback from the person to environment. Principle feedback was discovered by Sechenov, and then developed in the works of Pavlov and Anokhin. It makes it possible to understand the stages of the beginning and completion of the process of sensation according to the laws reflex activity.

Classification of types of sensations

The English physiologist C. Sherrington classified sensations according to the location of the receptors and the nature of the reflection.

According to the anatomical location of the receptors, all sensations are divided into three groups:

• interoceptive, with the location of receptors in the internal environment of the body;
• proprioceptive, with receptors located in tendons, joint capsules and muscles;
• exteroceptive, when receptors are located on the surface of the body.

Exteroceptive sensations

Exteroceptive sensations include taste sensations, which consist in reflecting the quality of food, providing a person with information about the possibility of consumption of this substance. Taste sensations are evoked chemical properties substances dissolved in water or saliva and acting on taste buds.

Tactile sensations include three type of sensations, which have their own analyzers: temperature, tactile and pain. Temperature sensations are expressed in perception cold and warmth. It should be noted that there are more cold cells on the surface of the skin than heat cells, and they are located much closer to the surface of the body than heat cells. That is why the human body reacts faster to low temperatures, than to high ones.

Tactile sensations provide information about contact with the subject's body.

Stimulus visual sensations are different electromagnetic radiation, and receptors are light-sensitive cells of the eye retina. Visual sensations designed to reflect color, light, darkness.

Auditory sensations are sensations that are stimulated sound waves different frequencies and amplitudes. Sound waves represent longitudinal vibrations of air particles that propagate in different directions from the vibrating body, serving as a source of sound. Sounds perceived by the human ear can be divided into two groups: noise and musical sounds.

Olfactory sensations is a sensitivity generated by specific sensations of smell. Olfactory sensations arise under the influence of substances on the receptors of the nasopharynx and nose.

Interoceptive sensations

This type of sensation combines signals from internal environment human body, sensitivity to metabolic processes of the body, such as thirst, hunger, suffocation and others. This is how the feeling of pain signals a person about physical danger.

Proprioceptive sensations

Proprioceptive sensations are a level of deep sensitivity. These are sensations that convey information about position human body in space, about the position of our musculoskeletal system and provide regulation of movements. These sensations create the basis for human movements, while playing a major role in their regulation.

They bring information from the outside world to human consciousness. Exteroceptive sensations are divided into: - contact (taste and touch), - distant (hearing, vision and smell). The sense of smell, according to many authors, occupies an intermediate position between contact and distant sensations. Formally olfactory sensations arise at a distance from the object, but the smell itself is a kind of object (we can say that it is a cloud of gas). And then it turns out that the nose is in direct contact with this object. You can also notice that the object itself has already ceased to exist, but the smell from it remains (for example, a tree burned, but the smoke from it remains). The sense of smell also plays a huge role in the perception of the quality of the product consumed.

Intermodal sensations

There are sensations that cannot be associated with any specific modality. Such sensations are called intermodal. These include vibration sensitivity, which integrates tactile-motor and auditory sensations. L.E. Komendantov believes that tactile-vibration sensitivity is one of the forms of sound perception. Tactile perception of sound vibration is understood as diffuse sound sensitivity. In the lives of deaf and deaf-blind people, vibration sensitivity plays a huge role. Deaf-blind people, thanks to the high development of vibration sensitivity, learned about the approach of a truck and other types of transport at a great distance.

Other bases for classifying sensations

The English neurologist M. Head proposed a genetic approach in which two types of sensitivity are distinguished: - protopathic (more primitive, affective, less differentiated and localized - organic feelings (hunger, thirst, etc.)), - epicritic (more subtly differentiated, objectified and rational - the main types of human sensations). Domestic psychologist B.M. Teplov divided all receptors into two large groups: - exteroceptors, - interoceptors (which also included proprioceptive sensations).

Properties of sensations

One sensation may be different from another, even if they belong to the same modality (vision, hearing, etc.). The individual characteristics of each sensation are determined by the concept of “properties of sensations.” Each sensation can be characterized by its properties. The properties of sensations can be not only specific to a given modality, but also common to all types of sensations. The main properties of sensations, most often used: - quality, - intensity, - duration, - spatial localization, - absolute threshold, - relative threshold.

Quality of feeling

The characteristics of not only sensations, but all characteristics in general can be divided into qualitative and quantitative. For example, the title of a book or its author are qualitative characteristics; The weight of a book or its length is quantitative. The quality of a sensation is a property that characterizes the basic information displayed by a given sensation, distinguishing it from other sensations. We can say this: the quality of sensation is a property that cannot be measured using numbers or compared with some kind of numerical scale. For visual sensation, quality can be the color of the perceived object. For taste or smell - the chemical characteristic of an object: sweet or sour, bitter or salty, floral smell, almond smell, hydrogen sulfide smell, etc. Sometimes the quality of a sensation means its modality (auditory, visual or other). This also makes sense, since often in a practical or theoretical sense we have to talk about sensations in general. For example, during an experiment, a psychologist can ask the subject a general question: “Tell me about your feelings during...” And then modality will be one of the main properties of the described sensations.

Feeling

Feeling -- this is the simplest mental process, which consists in reflecting individual properties of objects and phenomena of the material world, as well as the internal states of the body under the direct influence of stimuli on the corresponding receptors.

The sense organs receive, select, accumulate information and transmit it to the brain, which every second receives and processes this huge and inexhaustible flow. The result is an adequate reflection of the surrounding world and the state of the organism itself. On this basis, nerve impulses are formed that enter the executive bodies, responsible for regulating body temperature, the functioning of the digestive organs, organs of movement, endocrine glands, for adjusting the sense organs themselves, etc. And all this is extremely hard work, consisting of many thousands of operations per second, is performed continuously.

Types of sensations (exteroceptive, proprioceptive, interoceptive).

Since sensations arise as a result of the action of a specific stimulus on the corresponding receptor, the classification of sensations is based on the properties of the stimuli that cause them and the receptors that are affected by these stimuli. According to the nature of the reflection and the location of the receptors, it is customary to divide sensations into three groups: 1) Exteroceptive , reflecting the properties of objects and phenomena external environment and having receptors on the surface of the body; 2) Interoceptive having receptors located in the internal organs and tissues of the body and reflecting the condition internal organs; 3) Proprioceptive , the receptors of which are located in muscles and ligaments; they provide information about the movement and position of our body. The subclass of proprioception, which is sensitivity to movement, is also called kinesthesia, and the corresponding receptors are kinesthetic or kinesthetic.

From a data point of view modern science The accepted division of sensations into external (exteroceptors) and internal (interoceptors) is not enough. Some types of sensations can be considered external-internal. These include temperature and pain, taste and vibration, muscle-articular and static-dynamic.

Types of sensations

Classification of sensations is made on several grounds.

• 1. Based on the presence or absence of direct contact of the receptor with the stimulus causing sensation, distant and contact reception are distinguished.
• 2. Based on the location of receptors on the surface of the body, in muscles and tendons or inside the body, exteroception (visual, auditory, tactile, etc.), proprioception (sensations from muscles, tendons) and interoception (sensations of hunger, thirst) are distinguished, respectively.
• 3. According to the time of occurrence during the evolution of the animal world, ancient and new sensitivity are distinguished.

Visual sensations. The visual apparatus is the eye, a sensory organ with complex anatomical structure. Light waves reflected by an object are refracted as they pass through the lens of the eye and focused on the retina as an image. The eye is a distant receptor, since vision provides knowledge about objects and phenomena located at some distance from the sense organs.

Auditory sensations. Distant sensations also include auditory sensations. The sensory endings of the auditory nerve are located in the inner ear, the outer ear collects sound vibrations, and the middle ear mechanism transmits them to the cochlea. The excitation of the sensory endings of the cochlea is based on the principle of resonance: the endings of the auditory nerve, different in length and thickness, begin to move (resonate) at a certain number of vibrations per second.

Olfactory sensations are distant. The irritants that cause olfactory sensations are microscopic particles of substances that enter the nasal cavity with air, dissolve in nasal fluid and act on the receptor.

Taste sensations are contact sensations; they arise when the sensory organ comes into contact with the object itself. The organ of taste is the tongue. There are four main qualities of taste stimuli: sour, sweet, bitter, salty. From the combination of these four sensations, to which are added the muscular ones (movement of the tongue), a range of taste sensations arises.

A feature of the dynamics of taste sensations is their close connection with the body’s need for food. When fasting, taste sensitivity increases, when satiated, it decreases.

Skin sensations. The skin has several independent analyzer systems: tactile, temperature, pain. All types of skin sensitivity are classified as contact sensitivity. Tactile sensitivity is unevenly distributed throughout the body. The largest concentration of tactile receptors is in the palm of your hand, on your fingertips and on your lips.