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Chapter Three Vocab Part 2

Across
The area of the retina where axons from ganglion cells meet to form the optic nerve.
Cells that respond to light.
A complex quality of food, and other substances that is based on their odor, texture and temperature as well their taste.
A condition characterized by brittleness of the lens.
The process by which sensations are organized into an inner representation of the world.
Neurons in the sensory cortex that fire in response to specific features of sensory information such as lines or edges of objects.
The theory that color vision is made possible by three types of cones, some of which respond to red light, some to green, and some to blue.
A person who is sensitive to black-white and either red-green or blue-yellow and hence is partially color-blind.
The part of the electromagnetic spectrum that stimulates the eye and produces visual sensations.
The type of sensory adaptation in which we become more sensitive to stimuli that are low in magnitude. Also called positive adaptation.
The nerve that transmits sensory information from the eye to the brain.
The type of sensory adaptation in which we become less sensitive to constant stimuli. Also called negative adaptation.
Down
The process of adjusting to conditions of lower lighting by increasing the sensitivity of rods and cones.
Nearness, the perceptual tendency to group together objects that are near one another.
Sharpness of vision.
A unit expressing the frequency of sound waves. One hertz equals one cycle per second.
The minimal amount of energy that can produce a sensation.
Neurons that conduct neural impulses from rods and cones to ganglion cells.
The lingering visual impression made by a stimulus that has been removed.