Fundamentals of Sensory Physiology

Fundamentals of Sensory Physiology
Author: Robert F. Schmidt
Publisher: Springer Science & Business Media
Total Pages: 310
Release: 2012-12-06
Genre: Medical
ISBN: 3642825982

Since 1978 this textbook, to the gratification of its authors and publisher, has found an undiminished readership. Recent research in sensory physiology has progressed so rapidly that this third edition, like the second, has required thorough revision. The understanding of pain, in particular, has increased to a remarkable degree. This development is reflected here in the appearance, for the first time, of a chapter devoted entirely to the subject "Nociception and Pain". In view of the great clinical significance of pain, it seemed necessary to broaden the scope of the discussion, so that in addition to the aspects directly related to sensory physiology consideration is given to the pathophysiology, pharmacology and psychology of pain. The chapters present in earlier editions have also been carefully reexamined and, where necessary, revised and extended. Most of the illustrations provided for the first edition by the Stuttgart studio Gay & Benz have been retained. Some required alteration or replacement, and a number of new illustrations have been added. For the meticulous skill with which she transformed our ideas into graphs and drawings, we are most grateful to Mrs. Regine Gattung-Petith.

Fundamentals of Sensory Perception / Making Sense in Psychology Pack

Fundamentals of Sensory Perception / Making Sense in Psychology Pack
Author: Avi Chaudhuri
Publisher:
Total Pages: 552
Release: 2012-08-01
Genre:
ISBN: 9780199003532

This comprehensive introduction to the senses explains how physical stimuli are transformed into signals in the nervous system and how the brain uses those signals to understand the world. Whereas most texts in the field begin by covering vision, this trailblazing work offers students a solidgrounding in the principles of perceptual measurement and the biological mechanisms that make perception possible before introducing the somatosensory and then the olfactory system. This innovative presentation ensures that students have a firm grasp of the basics before they approach thecomplexities of hearing and vision, making Fundamentals of Sensory Perception an indispensable introduction to sensation and perception.

Fundamentals of Sensory Physiology

Fundamentals of Sensory Physiology
Author: R. F. Schmidt
Publisher: Springer Science & Business Media
Total Pages: 296
Release: 2013-04-17
Genre: Medical
ISBN: 366201128X

Since the first English edition of this book appeared three years ago, the authors have received many useful comments from readers. In preparing this amended edition we have carefully examined each chapter, improving and expanding the text where necessary; in the process, we have been greatly helped by their remarks. Further commentary on this edition will be much appreciated. Again, I should like to express the gratitude of all the authors to the staff of Springer-Verlag for expediting the publication of the book. Kiel, Germany, July 1981 ROBERT F. SCHMIDT Preface to the First Edition In the field of sensory physiology we are concerned with what our sense organs and the associated central nervous structures - can do and how that perform ance is achieved. Research here is not limited to description of the physi cochemical reactions taking place in these structures; the conditions under which sensations and perceptions arise and the rules that govern them are also of fundamental interest. Sensory physiology thus demands the attention of everyone who wishes to - or must - delve into the potentialities and limitations of human experience.

Fundamentals of Neurophysiology

Fundamentals of Neurophysiology
Author: R.F. Schmidt
Publisher: Springer Science & Business Media
Total Pages: 301
Release: 2012-12-06
Genre: Medical
ISBN: 3642962114

The English edition of this book has been prepared from the third Gem1an edition published in December 1974. The first two German editions, published in 1971 and 1972, respectively, were very well received in Germany. We hope that this English version will enjoy a similar popularity by students wishing to understand the essential concepts relevant to the fascinating field of neurophysiology. The evolution of this book has been unique. The first edition was based on a series of lectures presented for many years to first-year physiology students at the Universities of Heidelberg and Mannheim. These lectures were converted into a series of 38 programmed texts, and after extensive testing, published as a programmed textbook of neurophysiology (N europhysiologie programmiert, Springer-Verlag Heidelberg, 1971). Thereafter the present text was written and thoroughly brought up to date. Throughout this period all of the authors were members of the Department of Physiology in Heidel berg allowing for maximum cooperation at all stages of this endeavor. With regard to the English edition, I wish to express my apprecia tion to Mr. Derek Jordan and Mrs. Inge Jordan for translating this book, and to my colleagues Dr. Mark Rowe and Dr. Dean O. Smith for their valuable comments and suggestions on the English manuscript. I express my grateful thanks to the publishers, both in Heidelberg and New York, for their unfailing courtesy and for their extraordinary efficiency.

Food Oral Processing

Food Oral Processing
Author: Jianshe Chen
Publisher: John Wiley & Sons
Total Pages: 411
Release: 2012-04-16
Genre: Technology & Engineering
ISBN: 1444330128

This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.

Biology of Sensory Systems

Biology of Sensory Systems
Author: C. U. M. Smith
Publisher: Wiley-Blackwell
Total Pages: 542
Release: 2008
Genre: Medical
ISBN:

This book has been revised and takes a molecular, evolutionary and comparative approach, providing an overview of sensory systems in vertebrates, invertebrates and prokaryotes, with a strong focus on human senses.

Fundamentals of Anaesthesia

Fundamentals of Anaesthesia
Author: Colin Pinnock
Publisher: Cambridge University Press
Total Pages: 990
Release: 2002-12
Genre: Medical
ISBN: 9780521690799

The second edition of Fundamentals of Anaesthesia builds upon the success of the first edition, and encapsulates the modern practice of anaesthesia in a single volume. Written and edited by a team of expert contributors, it provides a comprehensive but easily readable account of all of the information required by the FRCA Primary examination candidate and has been expanded to include more detail on all topics and to include new topics now covered in the examination. As with the previous edition, presentation of information is clear and concise, with the use of lists, tables, summary boxes and line illustrations where necessary to highlight important information and aid the understanding of complex topics. Great care has been taken to ensure an unrivalled consistency of style and presentation throughout.