CHAPTER XX - PRODUCTION OF SENSATIONS
Our study of the nervous system has shown that impulses arising at the surface of the body are able, through connecting neurons, to bring about various activities. Moving along definite pathways, they induce motion in the muscles, and in the glands the secretion of liquids. It is now our purpose to consider the effect produced by afferent impulses upon the brain and, through the brain, upon the mind.[114] This effect is manifested in a variety of similar forms, known as
The Sensations.—Sensations constitute the lowest forms of mental activity. Roughly speaking, they are the states of mind experienced as the direct result of impulses reaching the brain. In a sense, just as impulses passing to the muscles cause motion, impulses passing to the brain cause sensations. The feeling which results from the hand's touching a table is a sensation and so also is the pain which is caused by an injury to the body. The mental action in each case is due to impulses passing to the brain. Care must be exercised by the beginner, however, not to confuse sensations with the nervous impulses, on the one hand, or with secondary mental effects, such as emotion or imagination, on the other. Sensations are properly regarded as the first conscious effects of the afferent impulses and as the beginning stage in the series of mental processes that may take place on account of them.
[pg 339]In some way, not understood, the mind associates the sensation with the part of the body from which the impulses come. Pain, for example, is not felt at the brain where the sensation is produced, but at the place where the injury occurs. This association, by the mind, of the sensations with different parts of the body, is known as "localizing the sensation."
Sensation Stimuli.—While the sensations are dependent upon the afferent impulses, the afferent impulses are in turn dependent upon causes outside of the nervous system. If these are removed, the sensations cease and they do not start up again unless the exciting influences are again applied. Any agency, such as heat or pressure, which, by acting on the neurons of the body, is able to produce a sensation, may be called a sensation stimulus. It has perhaps already been observed that the stimuli that lead to voluntary action, as well as those that produce reflex action of the muscles, cause sensations at the same time. From this we may conclude that sensation stimuli are the same in character as those that excite motion. On the other hand, it should be noted that sensations are constantly resulting from stimuli that are of too mild a nature to cause motion.
Classes of Sensations.—Perhaps as many as twenty distinct sensations, such as pain, hunger, touch, etc., are recognized. If these are studied with reference to their origin, it will be seen that some of them result from the action of definite forms of stimuli upon the neurons terminating in sense organs; while the others, as a rule, arise from the action of indefinite stimuli upon neurons in parts of the body that do not possess sense organs. The members of the first class—and these include the sensations of touch, temperature, taste, smell, hearing, and sight—are[pg 340] known as the special sensations. The others, including the sensations of pain, hunger, thirst, nausea, fatigue, comfort, discomfort, and those of disease, are known as organic, or general, sensations. These two classes of sensations differ in their purpose in the body as well as in the manner of their origin.
Purposes of Sensations.—Any given sensation is related to the stimulus which excites it as an effect to a cause. It starts up or stops, increases in intensity or diminishes, according to the action of the exciting stimulus. As the stimuli are outside of the nervous system, and in the majority of cases outside of the body, the sensations indicate to the mind what is taking place either in the body itself or in its surroundings. They supply, in other words, the means through which the mind acquires information. By means of the special sensations, a knowledge of the physical surroundings of the body is gained, and through the organic sensations the needs of the body and the state of the various organs are indicated. In general, sensations are made to serve two great purposes in the body, as follows:
1. They provide the necessary conditions for intelligent and purposeful action on the part of the body.
2. They supply the basis for the higher mental activities, as perception, memory, thought, imagination, and emotion.
Intelligent action is impossible without a knowledge both of the bodily organs and of the body's surroundings. Protection and the regulation of the work of an organ necessitate a knowledge of its condition, while the adapting and adjusting of the body to its surroundings require a knowledge of what those surroundings are. The dependence of all the higher forms of mental activity upon sensations is recognized by psychologists and is easily[pg 341] demonstrated by a study of the manner in which we acquire knowledge. "Without sensation there can be no thought."
Steps in the Production of Sensations.—The steps in the production of sensations are not essentially different from those in the production of reflex action. First of all, external stimuli act upon the fiber terminations in the sense organs, or elsewhere, starting impulses in the neurons. These pass into the central nervous system and there excite neurons which in turn discharge impulses into the cerebrum. The result is to arouse an activity of the mind—a sensation. The steps in the production of any special sensation naturally involve the following parts:
1. A sense organ where the terminations of the neurons are acted upon by the stimulus.
2. A chain of neurons which connect the sense organ with the brain.
3. The part of the cerebrum which produces the sensation.
Sense Organs.—The sense organs are not parts of the afferent neurons, but are structures of various kinds, in which the neurons terminate. Their function is to enable the sensation stimuli to start the impulses. By directing, concentrating, or controlling the stimuli, the sense organs enable them to act to the best advantage upon the neurons. When it is recognized that such widely different forces as light waves, sound waves, heat, pressure, and odors are enabled by them to stimulate neurons, the importance of these organs becomes apparent. As would naturally be inferred, the construction of any sense organ has particular reference to the nature of the stimulus which it is to receive. This is most apparent in the sense organs of sight and hearing.
[pg 342]Simple Forms of Sense Organs.—The simplest form of a sense organ (if such it may be called) is one found among the various tissues. It consists of the terminal branches of nerve fibers which spread over a small area of cells, as a network or plexus. Such endings are numerous in the skin and muscles.
Next in order of complexity are the so-called end-bulbs. These consist of rounded, or elongated, connective tissue capsules, within which the nerve fibers terminate. On the inside the fibers lose their sheaths and divide into branches, which wind through the capsule. End-bulbs are abundant in the lining membrane of the eye, and are found also in the skin of the lips and in the tissues around the joints.
Slightly more complex than the end-bulbs are the touch corpuscles. These are elongated bulb-like bodies, having a length of about one three-hundredth of an inch, and occupying the papillæ of the skin (Fig. 144). They are composed mainly of connective tissue. Each corpuscle receives the termination of one or more nerve fibers. These, on entering, lose the medullary sheath and separate into a number of branches that penetrate the corpuscle in different directions.
Fig. 144—A touch corpuscle highly magnified. (See text.)
The largest of the simple forms of sense organs are bodies visible to the naked eye and called, from their discoverer Pacini, the Pacinian corpuscles. They lie along the course of nerves in many parts of the body, and have the general form of grains of wheat. (See Practical Work.) The Pacinian corpuscles are composed of connective tissue[pg 343] arranged in separate layers around a narrow central cavity called the core (Fig. 145). Within the core is the termination of a large nerve fiber. These corpuscles are found in the connective tissue beneath the skin, along tendons, around joints, and among the organs of the abdominal cavity.
Fig. 145—Pacinian corpuscle, magnified. A. Medullated nerve fiber. B. Axis cylinder terminating in small bulb at C. D. Concentric layers of connective tissue. E. Inner bulb.
The simple forms of sense organs have a more or less general distribution over the body, and are concerned in the production of at least three special sensations. These are touch, temperature, and the muscular sensation.
Touch, or feeling, is perhaps the simplest of the sensations. The sense organs employed are the touch corpuscles, and the external stimulus is some form of pressure or impact. Pressure applied to the skin, by acting on the fiber terminations in the corpuscles, starts the impulses that give rise to the sensation. The touch corpuscles render the fiber terminations so sensitive that the slightest pressure is able to arouse sensations of touch. It is found that a change of pressure, rather than pressure that is constant, is the active stimulus. That all parts of the skin are not equally sensitive to pressure, and that the mind does not interpret equally well the sensations from different parts, are facts easily demonstrated by experiment. (See Practical Work.)
The Temperature Sensation.—Temperature sensations,[pg 344] like those of touch, are limited almost entirely to the skin. They are of two kinds, and are designated as heat sensations and as cold sensations. Whether the sense organs for temperature are different from those of touch is not known. It is known, however, that the same corpuscles do not respond alike to heat, cold, and pressure.
A Change of Temperature, rather than any specific degree of heat or cold, is the active temperature stimulus. The sensation of warmth is obtained when the temperature of the skin is being raised, and of cold when it is being lowered. This explains why in going into a hallway from a heated room one receives a sensation of cold, while in coming into the same hallway from the outside air he receives a sensation of warmth. It is for the same reason that we are able to distinguish only the relative, not the actual, temperature of bodies.
Muscular Sensations.—These are sensations produced by impulses arising at the muscles. Such impulses originate at the fiber terminations which are found in both the muscles and their tendons. By muscular sensations one is conscious of the location of a contracting muscle and of the degree of its tension. They also make it possible to judge of the weight of objects.
Fig. 146—Sense organs of taste. A. Map of upper surface of tongue, showing on the left the different kinds of papillæ, and on the right the areas of taste (after Hall). Area sensitive to bitter (——); to acid (....); to salt (—.—.—.—); to sweet (————). B. Section through a papilla. n. Small nerve connecting with taste buds at d. e. Epithelium. C. Single taste bud magnified. n. Nerve, the fibers of which terminate between the spindle-shaped cells a. e. Epithelial cells.
The Sensation of Taste.—The sense organs of taste are found chiefly in the mucous membrane covering the upper surface of the tongue. Scattered over this surface are a number of rounded elevations, or large papillæ (A, Fig. 146). Toward the back of the tongue two rows of these, larger than the others, converge to meet at an angle, where is located a papilla of exceptional size. Surrounding each papilla is a narrow depression, within which are found the sense organs of taste (B, Fig. 146). These are called, from their shape, taste buds, and each bud contains a central[pg 345] cavity which communicates with the surface by a small opening—the gustatory pore. Within this cavity are many slender, spindle-shaped cells which terminate in hair-like projections at the end nearest the pore, but in short fibers at the other end. Nerve fibers enter at the inner ends of the buds and spread out between the cells (C, Fig. 146). These fibers pass to the brain as parts of two pairs of nerves—those from the front of the tongue joining the trigeminal nerve, and those from the back of the tongue, the glossopharyngeal nerve.
The gustatary, or taste stimulus, is some chemical or physical condition of substances which is manifested only when they are in a liquid state. For this reason only liquid substances can be tasted. Solids to be tasted must first be dissolved.
[pg 346]The different taste sensations are described as bitter, sweet, sour, and saline, and in the order named are recognized as the tastes of quinine, sugar, vinegar, and salt. As to how these different tastes are produced, little is known. Flavors such as vanilla and lemon, and the flavors of meats and fruits, are really smelled and not tasted. Taste serves two main purposes: it is an aid in the selection of food and it is a means of stimulating the digestive glands (page 161).
Fig. 147—Sense organ of smell. A. Distribution of nerves in outer wall of nasal cavity. 1. Turbinated bones. 2. Branch of fifth pair of nerves. 3. Branches of olfactory nerve. 4. Olfactory bulb. B. Diagram showing connection of neurons concerned in smell.
The Sensation of Smell.—The sense organs of smell are found in the mucous membrane lining the upper divisions of the nasal cavities. Here are found two kinds of cells in great abundance—column-shaped epithelial cells and the cells which are recognized as the sense organs of smell. These olfactory cells are spindle-shaped, having at one end a slender, thread-like projection which reaches the surface, and at the other end a fiber which joins an olfactory nerve (B, Fig. 147). In fact, the olfactory cells[pg 347] resemble closely the cell-bodies of neurons, and are thought to be such. The divisions of the olfactory nerve pass through many small openings in the ethmoid bone to connect with the olfactory bulbs, which in turn connect with the cerebrum (A, Fig. 147).
The Olfactory Stimulus.—Only substances in the gaseous state can be smelled. From this it is inferred that the stimulus is supplied by gas particles. Solids and liquids are smelled because of the gas particles which separate from them. The substance which is smelled must be kept moving through the nostrils and made to come in direct contact with the olfactory cells. There is practically no limit to the number of distinct odors that may be recognized.
Value of Smell.—Although the sense of smell is not so acute in man as in some of the lower animals, it is, nevertheless, a most important and useful gift. It is the only sense that responds to matter in the gaseous state, and is, for this reason, the only natural means of detecting harmful constituents of the atmosphere. In this connection it has been likened to a sentinel standing guard over the air passages. Many gases are, however, without odor, and for this reason cannot be detected by the nostrils. It is of especial importance that gases which are likely to become mixed with the air supply to the body have odor, even though the odor be disagreeable. The bad odors of illuminating gas and of various compounds of the chemical laboratory, since they serve as danger signals to put one exposed to them on his guard, are of great protective value.
Sight and Hearing.—The sense organs of sight and hearing are highly complicated structures, and will be considered in the chapters following.
Summary.—Sensations are certain activities of the mind that result from excitations within the body or at its[pg 348] surface. These cause the neurons to discharge impulses which on reaching the cerebrum cause the sensations. Sensations are necessary for intelligent and purposeful action and for acquiring all kinds of knowledge. To enable the stimuli to act to the best advantage in starting the impulses, special devices, called sense organs, are employed. These receive the terminations of the neurons, and by their special structure enable the most delicate stimuli to start impulses. The simpler forms of sense organs are those of touch, temperature, taste, and smell.
Exercises.—1. Compare sensations and reflex actions with reference to their nature and cause. Give steps in the production of each.
2. Give examples of sensation stimuli. State the purpose of sense organs.
3. How do general sensations differ from special sensations?
4. Of what value is pain in the protection of the body?
5. Show that sensations lead to the higher forms of mental activity, such as emotion and imagination.
6. Of what value to the body is the "localizing of the sensation"?
7. What kinds of sense organs are found in the skin? State the purpose of each.
8. Through what sense avenues is one made aware of solids, of liquids, and of gases?
9. Of what special protective value is the sense of smell?
PRACTICAL WORK
To demonstrate the Pacinian Corpuscles.—Spread out the mesentery from the intestine of a cat and hold it between the eye and the light: Pacinian corpuscles will appear as small translucent bodies having the general form of grains of wheat. Secure a portion of the mesentery over a circular opening in a thin piece of cork and examine it with a microscope of low power. Follow the course of the nerve fiber to the nerve from which it branches.
To show Relative Sensitiveness of Different Parts of the Skin.—Holding a bristle between the fingers, bring the end in contact with the skin, noting the amount of pressure necessary to cause a sensation of[pg 349] touch. Test the lips, tongue, tips of fingers, and palm and back of hand, trying different sizes of bristles. Has the degree of sensitiveness any relation to the thickness of the cuticle?
To show Perceptive Differences of Different Portions of the Skin.—Place the points of a pair of dividers on the back of the hand of one who looks in the opposite direction. Is one point felt or two? Repeat several times, changing the distance between the points until it is fully determined how near the two points must be placed in order to be felt as one. In like manner test other parts of the body, as the tips of the fingers and the back of the neck. Compare results obtained at different places.
To locate Warm and Cold Sensation Spots.—Slowly and evenly draw a blunt-pointed piece of metal over the back of the neck. If it be of the same temperature as the skin, only touch sensations will be experienced. If it be a little colder (the temperature of the room) sensations of cold will be felt at certain spots. If slightly warmer than the body, heat sensation spots will be found on other parts of the skin. If the heat and cold sensation spots be marked and tested from day to day they will be found to remain constant as to position. Inference.