An Introduction to General Psychology
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In our eReader you can find the full English version of the book. Read An Introduction to General Psychology Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book An Introduction to General Psychology
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Auditory images are often very vivid and in- dicate marked variability in all their attributes.
In the case of taste, however, imagery is usually very slight and uncertain. Some individuals can imagine tastes with considerable vividness, yet an uncertainty still remains from the fact that acces- sory sensations and images are usually involved to a considerable degree. In imagining the taste of beefsteak, for instance, one is prone to visualize the meat, and to move the jaws in the act of chew- ...ing. To make the illusion more complete, the flow of saliva is slightly stimulated, and the appro- priate tactual sensations are suggested and even sensed or imagined. The simple taste of the steak, which is principally a combination of salt and sweet, is found on analysis to be more diflScult of detection.
With smell, there is more reason for assuming independent images, though here again the expe- riences are for most people rare, and may be partly or whdlly derived from the interpretation of certain 82 THE ANALYTIC FACTS OF MIND olfactory sensations that are actually present.
What to read after An Introduction to General Psychology?
You can find similar books in the "Read Also" column, or choose other free books by Ogden, Robert Morris, 1877-1959 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Auditory images are often very vivid and in- dicate marked variability in all their attributes.
In the case of taste, however, imagery is usually very slight and uncertain. Some individuals can imagine tastes with considerable vividness, yet an uncertainty still remains from the fact that acces- sory sensations and images are usually involved to a considerable degree. In imagining the taste of beefsteak, for instance, one is prone to visualize the meat, and to move the jaws in the act of chew- ...ing. To make the illusion more complete, the flow of saliva is slightly stimulated, and the appro- priate tactual sensations are suggested and even sensed or imagined. The simple taste of the steak, which is principally a combination of salt and sweet, is found on analysis to be more diflScult of detection.
With smell, there is more reason for assuming independent images, though here again the expe- riences are for most people rare, and may be partly or whdlly derived from the interpretation of certain 82 THE ANALYTIC FACTS OF MIND olfactory sensations that are actually present.
What to read after An Introduction to General Psychology?
You can find similar books in the "Read Also" column, or choose other free books by Ogden, Robert Morris, 1877-1959 to read onlineMoreLess
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