The Effect of Sensory Input on Metabolism

The human brain is capable of perceiving and interpreting information or stimuli received through the sense organs (i.e., eyes, ears, nose, mouth, and skin) (Weiten, 1998). This ability to perceive and interpret stimulus allows the human being to make meaningful sense of the world and environment around them. However, even as the human being is able to perceive and interpret stimuli information through all sense organs, stimuli is most often or primarily interpreted using the visual (eyes) and auditory (ears) sense organs (Anderson, 2009). However, for the purpose of this paper, the visual information process will be examined.

The dependent variable is pulsation rates of L. variegatus before and after they were in the treatments. The standardized variable of this experiment would be the temperature of the surroundings of the L. variegatus, the three pulsation rates taken for each worm before and after the treatments, and also the amount of time each worm was kept in their respective treatments. The level of treatment for this experiment would be ten because of the six different concentration treatments of caffeine and nicotine along with the four household drugs. The sample size of the experiment differed from some treatments to other. For the three different concentrations of caffeine and nicotine, the sample size was 18 black worms each. The sample size of the control treatment of week 1 was 6 black worms. 12 black worms were used for the control of week 2, decaffeinated coffee and instant coffee. 11 black worms were used for the tea treatment and 15 were used for the tobacco treatment. There were three replications of the pulsation rate readings per worm before and after the treatment. With all this information we were able to get the results we got.

Four test tubes were filled with 9 mL of a solution of baker’s yeast. Of the four test tubes, one of them was placed in a beaker filled with water at room temperature, another in a beaker of water at 37 degrees Celsius, one at 65 degrees Celsius, and the last one was placed in a Styrofoam container with ice at 0 degrees Celsius. Once the test tubes reached their desired temperature, they were pulled out of their beakers. Four pieces of filter paper were cut and soaked in a hydrogen peroxide enzyme solution. Once soaked, each of the filter papers was dropped into the test tubes. When the papers reached the bottom of the tubes, they were placed back into the different temperature beakers. The clock was then started to see how long it would take for the filter paper to reach the surface of the tube. The reaction rate (dependent variable) was measured in seconds that it took for the filter paper to reach

The term sensation is used when referencing the process of sensing the environment through taste, touch, sound, smell, and sight (Goldstein, 2014). Moreover, it is the process that occurs once the sensory receptor experiences stimulation, which in turn produces nerve impulses that are sent to the brain to be processed in its raw form, then perception comes into play (Goldstein, 2014). Perception is used to describe the way people interpret these sensations and tries to make sense of everything around them on a daily basis. Perception is the occurrences of the brain

one of the five natural powers (touch, taste, smell, sight, and hearing) through which you receive information about the world around you

P4: Explain the physiology of two named body systems in relation to energy metabolism in the body

Sound waves: Changes in pressure caused by molecules of air or fluid colliding and moving apart again.

There are six senses in total and these are known as languages of the mind, or ‘modalities’. These are Sight, hearing, feeling, smell and taste, although the last two can be put into the ‘feeling’ category. We use all of our senses in a particular situation but all of us will have a favourite which we are more comfortable with and are likely to fall back on in times of crisis. (Chrysalis pg. 4)

Abstract: Metabolism is used to refer to all of the chemical reactions involving energy transformations in the cell of the body, for example cellular activity such as cellular respiration and its sub activtys like glycolysis, Krebs Cycle and the Electron Transport Chain all produce energy in the form of ATP and a byproduct of the energy production, heat is also produced . Although the cell is not 100% efficient thermodynamically, the energy in the form of heat is lost in the cell each time when energy is produced. Metabolic rates of an organism can be measured directly by the amount of heat lost from the body in a certain period of time. Another way an organisms metabolic rate can be measured is indirectly, by measuring the amount of oxygen that is consumed in a given period of time. In the experiment conducted, we needed to find the metabolic rate of an ectotherm. Using a goldfish (ectotherm) we calculated the metabolic rate by means of counting the number of operculum beats when three different goldfish where submerged in various temperatures. What was found is that the metabolic rate increased when the temperature increased and the metabolic rate decreased as temperature dropped.

     The brain is aware of its surroundings, via input from the spinal cord and cranial nerves. Cranial nerves with sensory functions allow us to smell and see. Nerves with both motor and sensory functions are responsible for everything from tasting and chewing, to breathing and the heating of your heart. Many of the little things we take for granted are also made possible by cranial nerves.