A) is composed of connective tissue surrounding a thin cartilage plate
B) is connected to the levator palpebrae
C) is connected to the superior rectus muscle
D) assists in the act of winking
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Short Answer
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Multiple Choice
A) Olfactory receptors have a high degree of specificity toward a single type of chemical.
B) Substances must be volatile and hydrophobic in order to activate olfactory receptors.
C) Some of the sensation of olfaction is actually one of pain.
D) Olfactory adaptation is only due to fading of receptor cell response.
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Essay
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Multiple Choice
A) Complete adaptation occurs in about one to five minutes.
B) All gustatory receptors have the same threshold for activation.
C) The receptors generate an action potential in response to chemical stimuli.
D) In order for a chemical to be sensed,it must be hydrophobic.
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Multiple Choice
A) vitreous humor,lens,aqueous humor,cornea
B) aqueous humor,cornea,lens,vitreous humor
C) cornea,vitreous humor,lens,aqueous humor
D) cornea,aqueous humor,lens,vitreous humor
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Multiple Choice
A) brain stem reflex centers
B) visual cortex
C) motor cortex
D) back muscles
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Multiple Choice
A) The weight of the endolymph contained within the semicircular canals against the maculae is responsible for static equilibrium.
B) Hair cells of both types of equilibrium hyperpolarize only,resulting in an increased rate of impulse transmission.
C) Cristae respond to angular acceleration and deceleration.
D) Due to dynamic equilibrium,movement can be perceived if rotation of the body continues at a constant rate.
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Multiple Choice
A) fovea centralis
B) macula lutea
C) optic chiasma
D) optic disc
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Multiple Choice
A) vision in dim light
B) accommodation for near vision
C) depth perception
D) color vision
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Multiple Choice
A) high-acuity vision
B) night vision
C) movement perception
D) depth perception
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Multiple Choice
A) It requires input from both ears.
B) It is difficult to discriminate sound sources in the midline.
C) It requires processing at the cortical level.
D) It uses time differences between sound reaching the two ears.
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Multiple Choice
A) the cones are activated
B) rhodopsin accumulates in the rods
C) the sensitivity of the retina decreases
D) the rate of rhodopsin breakdown is accelerated
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True/False
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Multiple Choice
A) auditory hallucination
B) loss of hearing
C) ringing in the ears (tinnitus)
D) loss of balance and dizziness
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Essay
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True/False
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Multiple Choice
A) The temperature,smell and texture of foods will influence its overall taste.
B) Alkaloids are chemical compounds in plants that are frequently toxic "antifeedant" chemicals.Alkaloids are often unpleasantly bitter.
C) Capsaicin is a chemical compound in chili peppers.Nociceptors in the mouth respond to this chemical with the sensation of heat.
D) Monosodium glutamate is a food additive that stimulates umami taste (gustatory) cells.
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Multiple Choice
A) involves accumulation of rhodopsin
B) results in inhibition of rod function
C) is much faster than light adaptation
D) primarily involves improvement of acuity and color vision
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Multiple Choice
A) Rods contain a single kind of visual pigment.
B) Cones come in three types,each sensitive to different wavelengths of light.
C) The foveae are densely packed with cones.
D) As many as 100 cones may converge on one ganglion cell.
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