Neuroscience

Raw or cooked: This is how we recognise food

Do we see a pear or an apple? The occipital cortex in our brain will activate itself to recognise it. A piece of bread or a nice plate of pasta with sauce? Another region will come into play, called the middle temporal gyrus. ...

Neuroscience

Researchers publish study on the flexibility of sensory perception

Hearing, sight, touch – our brain captures a wide range of distinct sensory stimuli and links them together. The brain has a kind of built-in filter function for this: sensory impressions are only integrated if it is necessary ...

Neuroscience

How the olfactory system affects memory

How sensory perception in the brain affects learning and memory processes is far from fully understood. Two neuroscientists at Ruhr-Universität Bochum (RUB) have discovered a new aspect of how the processing of odours impacts ...

Neuroscience

How the brain reacts to loss of vision

If mice lose their vision immediately after birth due to a genetic defect, this has a considerable impact, both on the organisation of the cerebral cortex and on memory ability. This is the conclusion drawn by researchers ...

Psychology & Psychiatry

The unbearable sensation of being

Cindy was cradling her 9-month-old son, Elias, against her chest when she and a room full of family simultaneously yelled "Surprise!" to an unsuspecting aunt on her birthday. The outburst shot like a bolt of electricity through ...

Neuroscience

Why are so many of us over-sensitive?

When a gentle glow feels like a spotlight and everyday sounds hurt your ears, life can gets anxious and painful. But, discovers Emma Young, there may be an upside to being highly sensitive.

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