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Vision: The retina has 7 million cones that decrease the amount of reflection you recieve and helps make your vision sharper.
Hearing: The brain senses sound in three different dimensions.
Smell: Your sense of smell allows you to tase because they are connected
Touch: Pain, pressure, and temperature are the main components of touch.
Taste: There are five components of taste that allow you to sense the different flavors of a food, saltiness, sweetness, sourness, bitterness, and umani.
Important info: There are actually 7 senses rather than

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Vision: The outer most part of the eye, the sclera, maintains the shape of our eye. Our eye is about 1 inch wide and 1 inch deep.

Hearing: The 5 depth cues of hearing are relative size, overlapping or interposition, density, texture gradient, color, and motion parallax.

Smell: Our sense of smell allows us to taste foods. With the sense, we can have an idea of what something tastes like before we even taste it.

Touch: touch is a sense that can be found all over your body. You can sense temperature, pain, pleasure, etc.

Taste: Flavor can be influenced by many factors such as the way a food or drink smells, looks, and feels.

Most important information: Not all unconscious awareness is learned. We are scientifically valid to trust our feelings, perceptions, and intuitions, even when we can’t sense them.

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vision: Vision allows us to see light and adjust to the light
hearing: Our ears recognize the different levels of waves to determine the sound throughout the 3 parts of the ear
Touch:Pressure , pain and temperature
taste: we remember how things taste through our 5 components sweetness, sourness, saltiness, bitterness, and umami.
smell: links to our taste which allows us to know what something taste like
important info: all the characteristic of our senses like our sight , smell, and taste link to the brains memory.

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Vision: Our vision is based entirely on light, thanks to the sun and other light sources around us, it allows us to see, which we adjust the light intake with our eyes.
Hearing: Your brain localizes sounds in three dimensions by comparing time of arrival and loudness differences of the sound in your ears.
Touch: Pain, Pressure, and Temperature are the three components of touch
Taste: When people drank common drinks that were colored differently than usually advertised, they said that the drinks tasted different/worse when nothing was changed except the color.
Smell: Smelling a food and tasting it are connected because the opening in the back of your nose is connected to the back of your mouth, the smell sends a signal to your taste buds.
Important Info: New scientific research and evidence is showing that we might have a sixth sense built into our brain, such as how we move our body to fit through spaces that we can see, or being able to locate things without seeing them or touching them. The sixth sense is a combination of our 5 senses and the way our brain perceives them.

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Vision: Allows all of us to see light and adjust to it.
Hearing: Depending on how high or low the amplitude is if it is high the bigger the sound and if low the not so loud sound.
Touch: The three components of touch is pressure, temperature, and pain.
Smell: You're smell allows you to taste things.
Taste: Three components of taste is sweetness, sourness, saltiness, bitterness, and umami.
Important info: Smell Is something i learned even better today. I didn't now that Smell and taste work together to create taste buds and if you smell what you're about to eat you will smell what you're going to taste which is something i didn't know. So, if you we're sick you wouldn't be able to taste what you're about to eat or smell the candles since its stuffed up.

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Vision: Outermost layer is the sclera
Hearing: You can figure out where a sound in from based on which ear hears the sound louder/softer
Touch: Humans feel temperature, pressure and pain
Smell: The smell of something influences its flavor to us
Taste: Saltiness, bitterness, sourness, sweetness, and umami are what controls how things taste
Important Info: There are actually 7 senses.

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Vision: The way you perceive certain aspects of food or drink can influence the taste (particularly the intensity of the flavor/how much or how little it tasted like x flavor).
Hearing: Your brain localizes sounds in three dimensions: by comparing time of arrival and volume differences in the two ears.
Smell: The way someone smells can affect how attractive you think they are.
Touch: Used to determine temperature, pain and pressure.
Taste: 5 components to taste; sweetness, bitterness, saltiness, umami and sourness.
Most Important Thing: There is valid scientific evidence behind "hunches" that we get even if we don't consciously know for sure.

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vision: humans see in patterns and faces
hearing: there are five depth cues interposition,destiny,color,blur, and motion parallax
Touch: pain, pressure, temp
taste: sweetness, sourness, saltiness, bitterness and umami
smell: the sense of smell allows you to taste things
important info: some people believe that there are more than 5 senses. vestibular and kinesthetic sense

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Vision: The Cornea is the transparent film the surrounds your lens and pupil.
Hearing: There are five depth cues that are relative in size including interposition, destiny, color, blur, motion parallax.
Touch: There are three components to feeling something that include pain pressure and temperature.
Taste: The parts of taste are saltiness, sweetness, umami and bitterness.
Smell: Relevant to tasting something, your nose allows you to sense something through the air of its odor.
Important Information: Perception is top down and sensation is down up.

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Vision: The retina contains 100 million rods and 7 million cones
Hearing: The 5 depth cues are relative size, interposition, density, blur, color, and motion parallax
Smell: The nose plays an important role in the ability of taste
Touch: You can feel something close to you even if they are not directly touching it.
Taste: The five components of taste are saltiness, sweetness, sourness, bitterness and umami.
Most Important Information: Perception is the top down way our brain processes info that we sense. While perception puts it all into context for our brain to understand.

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Vision: There are many different parts of the eye making it very complex for it being so small.
hearing: The brain senses sound in 3 different dimensions.
Smell: You can smell the taste of something
Touch: You can feel someone close to you even if they are not touching you.
Taste: Saltiness, sweetness, sourness, bitterness, and umami.
Important Info: Perception is the top down way in which our brains organize info and put it into complex.

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Vision: the retina contains 100 million rods
Hearing: You can determine where the sound of something is coming from by how loud the sound is in each ear
Smell: Sense of smell allows you to taste things
Touch: The three components of touch are pressure, pain, and temperature
Taste: The five components of taste are saltiness, sweetness, sourness, bitterness and umami.
Important information: The body has individual body senses that do not count as one of the five senses.

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Vision:our eye is approximately 1 inch  wide, 1 inch deep and 0.9 inches tall.The iris has two muscles The dilator muscle makes the iris smaller and the pupil larger allowing more light into the eye and the sphincter muscle makes the iris larger and the pupil smaller allowing less light into the eye and the Pupil size can change from 2 millimeters to 8 millimeters. by changing the size of the pupil, the eye can change the amount of light that enters it by 30 times.

Smell:
Touch:
Taste:Our tongues are coated with Taste buds which contain Taste receptors cells. ... Humans have five recognized taste categories: sweet, bitter, salty, sour, and umani (savory).
Hearing:
Important info:

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Vision  The eye is really complex while being quite small
Hearing the ear plays an important role in balance
Smell the nose plays an important role to taste without it food would be bland
touch Touch is important to know the difference in temperature
Taste Taste is important to distinguish different foods
Most Important Instead of only 5 senses i learned about two more vestibular and kinesthetic senses

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Vision: The retina contains 100 million rods and 7 million cones to lessen the amount of reflection and helps with sharp vision.
Hearing: The 5 depth cues are relative size, overlapping or interposition, density, blur, color, and motion parallax.
Smell: Without smell, your brain would not be able to process the difference between how a fire smells and the smell of cupcakes.
Touch: When you experience sensations such as pain, the bottom layer of your skin(dermis) sends messages to your brain.
Taste: Flavor is influenced by the way the food/drink looks, smells and feels.
Important Info: Some people believe that there are more than 5 senses such as localizing the direction of sound.

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Vision: The retina has one hundred million rods. There are also seven million cones that decrease reflection and helps to sharpen the vision. The sensing of light is almost universal.
Hearing: Relative size, interposition, density, blur, color, and motion parallax are the five depth cues. The brain localizes sound in three dimensions.
Smell: The sense of smell allows you to taste things because they are connected.
Touch: There are three components of touch: pain, pressure, and temperature.
Taste: Saltiness, sweetness, sourness, bitterness, and umami are the components we use to taste the different flavors of food. We would almost not be able to taste food without smell.
Most important information: Perception is the top down way the brain processes information that we hear, see, smell, taste and touch.  Perception puts in all in context for our brain to understand.

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Vision: The Cornea is the transparent slide that covers your Iris and Pupil
Hearing: Six things that show depth cues are relative size, interposition, density, blur, color, and motion parallax.
Smell:Smelling can change the way food tastes to us
Touch:Your sense of touch weakens as you get older
Taste: Our taste of things is first discovered by the smell
Most Important:Your awareness of your senses going off is very low because of how often you use them.

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Vision: we follow rules of grouping, Proximity ( group nearby figures), continuity( we perceive smooth continuous patterns rather than  discontinuous ones) and closure(we fill in to creat a whole object).
Hearing: 5 depth cues are relative size,interposition, density, blur, color, and motion.
Smell: your sense of smell allows you to taste things.
Touch:  There are three components of touch: pain, pressure and temperature.
Taste:  The 5 components of taste is : sweetness, bitterness, saltiness, and umami.
Important Information: Perception is the top down way our brains organize and interpret that information and put into a context.

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Vision: The basis of all vision is light
Hearing: You can tell when someone walks past you in a noisy room even when they make no noise because of how they blocked some of the room noise from your ear
Smell: Your nose can sense chemical substances people's odors give off to show mating abilities
Touch: You can feel when someone is close even if they aren't actually touching you
Taste: Taste would be almost nonexistent without smell
Most Important Information: The "sixth sense" is real, but it's not paranormal

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Vision: The retina contains 100 million rods & 7 million cones.
Hearing: You can sense the presence of somebody walking past you even when they hardly make any noise, because of the absence of sound due to their shadow.
Smell: Your sense of smell can allow you to taste things
Touch: There are three components of touch, pressure, temperature and pain.
Taste: There are five components of taste that allow you to sense the different flavors of a food, saltiness, sweetness, sourness, bitterness, and umami.
Most Important Information: Perception is the top down way our brain organizes and interprets information we see, hear, touch, taste, and smell, as well as put it into context.

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Vision eye is really complex while also being small
Hearing
Smell
Touch
Taste
Most Important

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Vision: The sensing of light by living things is almost universal. Plants use light through photosynthesis to grow. Animals use light to hunt their prey or to sense and escape from predators.
Hearing: You know when somebody walks past you in a noisy room, even when they make absolutely no noise because they blocked some of the noise from your ear.

Smell: When you have a cold you can’t taste, that is because the sense of smell is used to taste things

Touch:  There are 3 components- pressure, temperature and pain.
Taste: 5 components- saltiness, sweetness, bitterness, sourness, and savoriness, often known by its Japanese term umami which translates to 'delicious'.
Most Important Information: vestibular and kinesthetic senses are also senses in your body besides the main 5

# data[].attributes.body
Vision: The retina contains 100 million rods and 7 million cones to lessen the amount of reflection and helps with sharp vision.
Hearing:
Smell:
Touch:
Taste:
Important Info:

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Vision: When light enters the eye, it first passes through the cornea, then the aqueous humor, lens and vitreous humor. Ultimately it reaches the retina, which is the light-sensing structure of the eye.
Hearing: The 5 depth cues are relative size, interposition, density, blur, color, and motion parallax
Smell: we connect the smell of things to other senses. like taste if something smells really good we would expect the taste to be really good and same for the other way around if somehting smells bad.
Touch: can feel temperature pain and pressure and can feel the slightest touch such as a bees wing hitting you cheek
Taste: can taste 5 different compnents such as sweet sour salty bitter and savory
Important Information: absolute threshold controls our senses and come from specialized receptors sent throughout our

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Vision: People describe/see objects differently depending on their mood and motivations.

Hearing: The brain localizes sounds in three dimensions by comparing time of arrival and loudness differences of the sound in your two ears, as well as carefully inspecting the frequency or 'pitch' of the sound, which changes with sound distance due to frequency-filtering properties of your outer ear, head, and shoulders.

Smell: Your nose can sense chemicals transmitted through air from people.

Touch: There are three components of touch; temperature, pressure, and pain

Taste: Color can influence how food tastes.

Most Important Information: Our senses mean little without our brain's ability to organize and translate that data.

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As you read and look through the links on the Choice Board, record your findings on a slide in this slideshow. Your classmates will have access this slideshow.

Put your name the slide.

Write 1 important piece of information you found on each of the five senses.

Explain the most important piece of information you learned from today.