Psychology by Robert S. Woodworth (top rated ebook readers .TXT) 📕

a coiled axon-end surrounded by other tissue. The "coils" are really much more finely branched than the diagram shows.

D is a free-branched nerve end, consisting simply of a branched axon, with no accessory apparatus. It is the pain-sense organ.

E is a corpuscle of a type found in the subcutaneous tissue, as well as in more interior parts of the body. It contains an axon-end surrounded by a layered capsule.

The stimulus that arouses the touch sensation is a bending of the skin. That which arouses warmth or cold is of {200} course a temperature stimulus, but, strange as it may seem, the exact nature of the effective stimulus has not been agreed upon. Either it is a warming or cooling of the skin, or it is the existence of a higher or lower temperature in the skin than that to which the skin is at the moment "adapted". This matter will become clearer when we later discuss adaptation. The stimulus that arouses the pain sensation may be mechanical (as a needle prick), or thermal (heat or cold), or chemical (as the drop of acid), or electrical; but in any case it must be strong enough to injure or nearly to injure the skin. In other words, the pain sense organ is not highly sensitive, but requires a fairly strong stimulus; and thus it is fitted to give warning of stimuli that threaten injury.

Several kinds of sensory end-organ are found in the skin. There is the "spherical end-bulb", into which a sensory axon penetrates; it is believed to be the sense organ for cold. There is the rather similar "cylindrical end-bulb" believed to be the sense organ for warmth. There is the "touch corpuscle", found in the skin of the palms and soles, and consisting, like the end-bulbs, of a mass of accessory cells with a sensory axon ramifying inside it; this is an end-organ for the sense of touch. There is the hair end-organ, consisting of a sensory axon coiled about the root of the hair; this, also, is a touch receptor. Finally, there is the "free-branched nerve end", consisting simply of the branching of a sensory axon, with no accessory apparatus whatever; and this is the pain receptor. Perhaps the pain receptor requires no accessory apparatus because it does not need to be extremely sensitive.

Now since we find, in the skin, "spots" responsive to four quite different stimuli, giving four quite different sensations, and apparently provided with different types of end-organs, it has become customary to speak of four skin senses in place of the traditional "sense of touch". We {201} speak of the pain sense, the warmth sense, the cold sense, and the pressure sense, which last is the sense of touch proper.

The Sense of Taste

Analysis has been as successful in the sense of taste as in cutaneous sensation. Ordinarily we speak of an unlimited number of tastes, every article of food having its own characteristic taste. Now the interior of the mouth possesses the four skin senses in addition to taste, and many tastes are in part composed of touch, warmth, cold or pain. A "biting taste" is a compound of pain with taste proper, and a "smooth taste" is partly touch. The consistency of the food, soft, tough, brittle, gummy, also contributes, by way of the muscle sense, to the total "taste". But in addition to all these sensations from the mouth, the flavor of the food consists largely of odor. Food in the mouth stimulates the sense of smell along with that of taste, the odor of the food reaching the olfactory organ by way of the throat and the rear passage to the nose. If the nose is held tightly so as to prevent all circulation of air through it, most of the "tastes" of foods vanish; coffee and quinine then taste alike, the only taste of each being bitter, and apple juice cannot be distinguished from onion juice.

But when the nose is excluded, and when cutaneous and muscular sensations are deducted, there still remain a few genuine tastes. These are sweet, sour, bitter and salty--and apparently no more. These four are the elementary taste sensations, all others being compounds. The papillae of the tongue, with their little "pits" already spoken of, correspond to the "spots" of the skin, with this difference, however, that the papillae do not each give a single sensation. Some of them give only two, some only three of the four tastes; and the bitter taste is aroused principally from {202} the back of the tongue, the sweet from the tip, the sour from the sides, the salty from both tip and sides.

The stimulus to the sense of taste is something of a chemical nature. The tasteable substances must be in solution in order to penetrate the pits and get to the sensitive tips of the taste cells. If the upper surface of the tongue is first dried, a dry lump of sugar or salt laid on it gives no sensation of taste until a little saliva has accumulated and dissolved some of the substance.

Exactly what is the chemical agent that produces a given taste sensation is a problem of some difficulty. Many different substances give the sensation of bitter, and the question is, what there is common to all these substances. The sweet taste is aroused not only by sugar, but by glycerine, saccharine, and even "sugar of lead" (lead acetate). The sour taste is aroused by most acids, but not by all, and also by some substances that are not chemically acids. Thus the chemistry of taste stimuli involves something not as yet understood.

Though there is this uncertainty regarding the stimulus, on the whole the sense of taste affords a fine example of success achieved by experimental methods in the analysis of complex sensations. At the same time it affords a fine example of the fusion of different sensations into characteristic blends. The numerous "tastes" of every-day life, though found on analysis to be compounded of taste, smell, touch, pain, temperature and muscle sensations, have the effect of units. The taste of lemonade, for example, compounded of sweet, sour, cold and lemon odor, has the effect of a single characteristic sensation. It can be analyzed, but it ordinarily appears as a unit. This is true generally of blends; indeed, what we mean by blending is that, while the component sensations are still present and can be found by careful attention, they are not simply present together {203} but are compounded into a characteristic total. Each elementary sensation entering into the blend gives up some of its own quality, as, in the case of lemonade, neither the sweet nor the sour is quite so distinct and obtrusive as either would be if present alone. The same is true of the lemon odor, and it is true generally of the odor components that enter into the "tastes" of food. Were the odor components in these tastes as clear and distinct as they are when the same substance is smelled outside the mouth, we could not fail to notice that the "tastes" were largely composed of odor. The obtrusive thing about a blend is the total effect, not the elementary sensations that are blended.

The Sense of Smell

The great variety of odors long resisted every attempt at psychological analysis, largely because the olfactory end-organ is so secluded in position. You cannot apply stimuli to separate parts of it, as you can to the skin or tongue. But, recently, good progress has been made, [Footnote: By Henning.] by assembling almost all possible odors, and becoming thoroughly acquainted with them, not as substances, but simply as odors, and noting their likenesses and differences. It seems possible now to state that there are six elementary odors, as follows:

1. Spicy, found in pepper, cloves, nutmeg, etc.
2. Flowery, found in heliotrope, etc.
3. Fruity, found in apple, orange oil, vinegar, etc.
4. Resinous, found in turpentine, pine needles, etc.
5. Foul, found in hydrogen sulphide, etc.
6. Scorched, found in tarry substances.

These being the elements, there are many compound odors. The odor of roasted coffee is a compound of resinous and scorched, peppermint a compound of fruity and spicy.

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Each elementary odor corresponds to a certain characteristic in the chemical constitution of the stimulus.

The sense of smell is extremely delicate, responding to very minute quantities of certain substances diffused in the air. It is extremely useful in warning us against bad air and bad food. It has also considerable esthetic value.

Organic Sensation

The term "organic sensation" is used to cover a variety of sensations from the internal organs, such as hunger, thirst, nausea, suffocation and less definite bodily sensations that color the emotional tone of any moment, contributing to "euphoria" and also to disagreeable states of mind. Hunger is a sensation aroused by the rubbing together of the stomach walls when the stomach, being ready for food, begins its churning movements. Careful studies of sensations from the internal organs reveal astonishingly little of sensation arising there, but there can be little doubt that the sensations just listed really arise where they seem to arise, in the interior of the trunk.

Little has been done to determine the elementary sensations in this field; probably the organic sensations that every one is familiar with are blends rather than elements.

The Sense of Sight

Of the tremendous number and variety of visual sensations, the great majority are certainly compounds. Two sorts of compound sensation can be distinguished here: blends similar to those of taste or smell, and patterns which scarcely occur among sensations of taste and smell, though they are found, along with blends, in cutaneous sensation. Heat, compounded of warmth, cold and pain sensations, is an {205} excellent example of a blend, while the compound sensation aroused by touching the skin simultaneously with two points--or three points, or a ring or square--is to be classed as a pattern. In a pattern, the component parts are spread out in space or time (or in both at once), and for that reason are more easily attended to separately than the elements in a blend. Yet the pattern, like the blend, has the effect of a unit. A spatial pattern has a characteristic shape, and a temporal pattern a characteristic course or movement. A rhythm or a tune is a good example of a temporal pattern.

Visual sensations are spread out spatially, and thus fall into spatial patterns. They also are in constant change and motion, and so fall into temporal patterns, many of which are spatial as well. The visual sensation aroused, let us say in a young baby, by the light entering his eye from a human face, is a spatial pattern; the visual sensation aroused by some one's turning down the light is a pure temporal pattern; while the sensation from a person seen moving across the room is a pattern both spatial and temporal. Finding the elements of a visual pattern would mean finding the smallest possible bits of it, which would probably be the sensations due to the action of single rods and cones, just as the smallest bit of a cutaneous sensation would be due to the exciting of a single touch spot, warmth spot, cold spot or pain spot.

Analyzing a visual blend is quite a different job. Given the color pink, for example, let it be required to discover whether this is a simple sensation or a blend of two or more elementary sensations. Studying it intently, we see that it can be described as a whitish red, and if we are willing to accept this analysis as final, we conclude that pink is a blend of the elementary sensations of white and red. Of the thousands and thousands of distinguishable hues, shades {206} and tints, only a few are elements and the rest are color blends; and our main problem now is to identify the elements. Notice that we are not seeking for the physical elements of light, nor for