Touch. Psychophysiological bases of tactile sensations Sense organs - what are they

The sense of taste plays an important role in human life. It is taste that determines the quality characteristics of food, provides the ability to sense and distinguish Chemical properties substances entering the oral cavity.

The irritants of taste are sweet, salty, sour, bitter. At the same time, taste buds located in different parts of the tongue react differently to the chemical properties of substances.

Thus, the tip of the tongue perceives predominantly sweet, the back of the tongue reacts more to bitter, and the left and right edges are sensitive to sour.

The peripheral taste buds of the tongue are connected to the neurons of the sensory ganglia of the cranial nerves. The central sections in the brain stem are represented by the sensory nuclei of these nerves, from which taste signals enter the thalamus and then to the new cerebral cortex. The taste system is connected via nerve pathways to the olfactory nerve center of the brain. That is why, when a runny nose appears, the sense of smell deteriorates and taste sensitivity decreases.

The olfactory sensations perform psychophysiological functions that allow us to sense and distinguish by smell chemical compounds in the air. The sense of smell plays an important role in establishing contact with various objects. environment and other people. The olfactory sensory system includes peripheral elements and higher parts of the brain.

It is necessary to pay attention to the fact that tactile sensations are the result of processing information received through stimulation of tactile, temperature, pain, muscle and joint receptors. This type sensations are provided by the work of the cutaneous and proprioceptive sensory systems and higher departments brain. The ability to touch plays a huge role in the lives of people who have lost sight, hearing or speech.

You can find out more about the sensations in the section. If you liked the article, like it and share it with your friends.

The sense of touch, or the skin's perception of mechanical stimuli, is differentiated into touch, pressure (pressure) and vibration. By the nature of the irritation, touch can be defined as unstable deformation, pressure - static, vibration - pulsating deformation. In organoleptics, the most important thing is the touch sensation.

Tactile, or tactile (from the Latin tactilus - tactile), sensations make it possible to determine the consistency, structure, temperature of the product, degree of grinding and some other physical properties.

Sensitive receptors that respond to touch, deep touch, and temperature are abundantly located in the oral cavity (mainly on the tip of the tongue and gums), on the pads of the fingers, and palms. There are about 500 thousand receptors located on the surface of the skin and in the mucous membrane of the mouth and nose. The tip of the tongue, lips and fingertips are most sensitive to pressure and touch. By touch, using your fingers, you control the degree of grinding of flour, the condition of the surface, the elasticity and wilting of fresh fruits and vegetables, the elasticity of the tissues of meat and fish, and the quality of the dough.

Receptors in the oral cavity can touch, as well as feel temperature and pain. Impressive tactile receptors make it possible to detect foreign inclusions in the product, deviations from the normal level of such indicators as density, degree of grinding, juiciness, fragility, etc.

The ability to touch depends on external factors and individual characteristics tasters. At negative temperatures, the tactile sensitivity of receptors decreases. With age, a person's sense of touch usually weakens, but to a lesser extent compared to other senses.

The sensory organs of touch are located at different depths of human skin, as can be seen in Fig. 10.

Using deep touch, you can evaluate the area and shape of products, the elasticity of tissues of meat and fish products and a number of other indicators. The receptors of touch are most densely located on the palms, and it has been established that the threshold for the perception of touch is different for both hands: it is much higher for the left hand. In addition to the touch threshold indicator, sensitivity to touch is also assessed by the value of the “distance threshold”, i.e. the minimum distance between two objects touching the skin at the same time, at which there is a feeling that exactly two objects are touching the skin at the moment.

Research has established that the fingertips perceive a pressure of - 0.028 - 0.170 g/mm 2.

When perceiving the sensation of touch, phenomena of adaptation, fatigue, and induction of the organ of touch are observed. For example, if you press on the surface of the skin for a long time, a person stops feeling the pressure, i.e. adaptation of the sensory analyzer begins.

If a stimulus acts on the organ of touch continuously, then “fatigue” of the receptor appears, and the signal does not reach the brain. However, it has been found that neighboring receptors become more sensitive. This phenomenon is called induction of touch.

Touch by palpation (with the fingertips) is used when testing the quality of products, for example, when assessing the degree of grinding of flour, the evenness or roughness of the surface of vegetables, fruits, and other products of plant origin, the uniformity of particles of powdered products, such as cocoa. When monitoring the quality of products, the organs of deep touch evaluate the hardness (degree of fruit ripeness), density and elasticity of fish products (salted fish, balyk products, cold smoked products), and many meat products. The lack of elasticity of the tissues of chilled fish or meat can characterize the level of quality, and can also be a sign of staleness.

Recently, to the five well-known senses (vision, smell, taste, touch and hearing), a sixth type has been added, called kinesthesis. This is sensitivity to pressure and shift of certain receptors in muscles and joints. The kinesthetic sensation is used in assessment activities by specialists in bakery and cheese making.

The organs of touch in the oral cavity perceive fibrousness, crumbliness, tenderness, stickiness, juiciness, thickness, graininess and other indicators.

Auditory sensations play a secondary role in sensory testing of products. They can enhance the sense of touch, as well as taste and smell, for example, when evaluating pickled and canned cucumbers, sauerkraut, fresh apples, crackers and lamb products and some other products.

The organ of hearing (ear) perceives sounds that are air vibrations with a frequency of 16,000 to 20,000 vibrations per second. When sound waves propagate, the height and intensity of the sound are distinguished. The pitch of the sound depends on the frequency of vibrations, and the intensity depends on their amplitude. In the process of organoleptic testing of products, when biting into samples, the taster, along with the sense of touch, usually perceives various rustles, but not sounds.

Touch (kinesthetics, tactile sense) is one of the five main types of senses that a person is capable of, which consists in the ability to feel touch, to perceive something with receptors located in the skin, muscles, and mucous membranes. The sensations caused by touch, pressure, vibration, texture and extension have a different nature. They are caused by the work of two types of skin receptors: nerve endings surrounding the hair follicles and capsules consisting of connective tissue cells.

Sensation is the simplest mental process, which is a mental reflection of individual properties and states of the external environment, arising from direct influence on the sense organs, a differentiated perception by the subject of internal or external stimuli and irritants with the participation of the nervous system. In psychology, sensations are considered the first stage (in fact, they are not included there) in a series of biochemical and neurological processes, which begins with the influence of the external (environmental) environment on the receptors of the sensory organ (that is, the organ of sensation) and then leads to perception, or perception (recognition ).

By the nature of irritation, touch is an unstable deformation, pressure is statistical, vibration is a pulsating deformation. In organoleptics, the most important thing is the touch sensation.

Skin sensitivity includes sensations of touch, pain, heat and cold.

The term “touch” is used in two different meanings: as a synonym for skin sensitivity; as haptic sensitivity, which includes the sensation of touch and kinesthetic sensations. Haptic sensitivity manifests itself in the process of feeling an object with the hand.

If an object rests on the hand, then this is a passive sense of touch. If the subject actively feels the object (a combination of touch and kinesthetics), we can talk about active touch.

The main qualities reflected in tactile sensations are:

1. touch;

2. pressure;

3. quality of the surface of the influencing body (“texture”), i.e. smoothness or roughness of the material of the object;

4. length - a reflection of the area of ​​the mechanical stimulus;

5. a reflection of the density of an object or a feeling of heaviness.

The interaction of tactile and kinesthetic sensations provides a reflection of the basic mechanical properties of an object - hardness, elasticity, impermeability.

When there is a disorder in the sense of touch of any part of the surface of the body, a person ceases to feel this part as his own, it seems alien to him.

Different parts of human skin are characterized by different absolute sensitivity to touch and pressure. Determine the threshold tactile sensations using a set of Frey hairs. The diameter of each hair is measured using a microscope. The threshold of tactile sensations is measured based on the diameter of the hair at its pressure per 1 square meter. mm of skin.

The sensitivity of the tactile receptors of the skin depends on changes in pressure that occurs when the object and skin rub. In the absence of pressure changes or their insignificance, the tactile analyzer quickly adapts to the stimulus. We feel the ring on our finger when we take it off or put it on, i.e. in the presence of friction or pressure changes.

If a stimulus continuously affects the sensory organ, then “fatigue” of the receptor appears, and the signal does not reach the brain. However, it has been found that neighboring receptors become more sensitive. This phenomenon is called induction of touch.

Tactile sensitivity is most developed on the parts of the body that are furthest from the center of the body: the hands, the tips of the fingers, the tip of the tongue, the tips of the toes.

Sensitive receptors that respond to touch, deep touch, and temperature are abundantly located in the oral cavity, on the fingertips, and palms. The tip of the tongue, lips and fingertips are most sensitive to pressure and touch. By touching with the help of fingers (palpation) one can control the degree of grinding of flour, the condition of the surface, the elasticity and withering of fresh fruits and vegetables, the elasticity of meat and fish tissues, and the quality of the dough.

The ability to touch depends on external factors and the individual characteristics of tasters. At negative temperatures, the tactile sensitivity of receptors decreases. With age, a person's sense of touch usually weakens, but to a lesser extent compared to other senses.

It has been established that the level of perception of touch is different for both hands: it is significantly higher for the left hand. In addition to the touch level indicator, sensitivity to touch is also assessed by the “distance threshold” value, i.e. the minimum distance between two objects simultaneously touching the skin, at which it appears that exactly 2 objects are touching the skin at the moment.

Signals coming from internal organs, less noticeable, in most cases, with the exception of painful ones, are not realized, but are also perceived and processed by the central nervous system. The corresponding sensations are called interoceptive. Information from the internal organs enters the brain in a continuous stream, informing it about the states of the internal environment, such as the presence of biologically useful or harmful substances, Body temperature, chemical composition the liquids it contains, pressure and many others. In addition, a person has several specific types sensations that carry information about time, acceleration, vibration, and some other relatively rare occurrences having a certain vital significance. According to modern data, the human brain is a highly complex, self-learning analog computing machine, working according to genotypically determined and lifetime acquired programs that are continuously improved under the influence of incoming information. By processing this information, the human brain makes decisions, gives commands and controls their implementation.

Sensations are usually generated by electromagnetic waves that are within a significant range - from short cosmic rays to radio waves with a wavelength measured in many kilometers. Wavelength as a quantitative characteristic of electromagnetic energy is subjectively presented to a person in the form of qualitatively diverse sensations. For example, those electromagnetic waves that are reflected by the visual system are located in the range from 380 to 780 billionths of a meter and together occupy a very limited part of the electromagnetic spectrum. Waves that are within this range and differ in length give rise, in turn, to sensations of different colors.

The following types of sensations are distinguished: visual, auditory, skin, olfactory, gustatory, kinesthetic, static, vibration, organic and pain.

The intensity of sensations is their quantitative characteristic. Feelings of the same quality are always stronger or weaker. Intensity is determined by the strength of the stimulus. The quantitative and qualitative characteristics of the stimulus are closely related. Each sensation is also characterized by a duration, which represents its temporal characteristic. The duration of the sensation depends on the duration of the stimulus.

General patterns of sensations: sensitivity thresholds, adaptation, interaction, sensitization, contrast, synesthesia.

A stimulus acting on the analyzer does not always cause a feeling. The touch of the fluff on the body cannot be felt. If a very strong stimulus is applied, there may come a moment when the sensation ceases to occur. We do not hear sounds with a frequency of more than 20 thousand hertz. Too much stimulus can cause pain. Consequently, sensations arise when a stimulus of a certain intensity is applied. The psychological characteristic of the relationship between the intensity of sensations and the strength of the stimulus is expressed by the concept of sensitivity threshold. There are the following sensitivity thresholds: lower absolute, upper absolute and discrimination sensitivity threshold. That smallest stimulus force, which, acting on the analyzer, causes a barely noticeable sensation, is called the lower absolute threshold of sensitivity. The lower threshold characterizes the sensitivity of the analyzer.

A person learns about surrounding objects by touching them. At the same time, he receives information about their shape, surface, hardness, and temperature. In such cases, they say that a person experiences the world through touch. Touch is a psychophysiological function that allows you to sense and distinguish the shape, size, nature of the surface and temperature of environmental objects. Naturally, these parameters can only be determined based on a combination of movement and direct touch.

Tactile sensations arise based on the processing of information received through stimulation of temperature, tactile, pain, muscle and joint receptors. Thus, tactile sensations are provided by the work of the cutaneous and nroprioceptive sensory systems and, of course, the higher parts of the brain.

The human ability to sense tactile sensations is widely used in restoring vision, hearing and speech to people who have lost them.

There is a relationship between absolute sensitivity and threshold value: the lower the threshold, the higher the sensitivity, and vice versa. Our analyzers are very sensitive organs. They are excited by a very small amount of energy from the corresponding stimuli. This applies primarily to hearing, vision and smell. The threshold of one human olfactory cell for the corresponding aromatic substances does not exceed 8 molecules. And to create the sensation of taste, it takes at least 25,000 times more molecules than to create the sensation of smell. The very strength of the stimulus at which a sensation of this type still exists is called the upper absolute threshold of sensitivity. Sensitivity thresholds are individual for each person.

The sensitivity of analyzers, determined by the value of absolute thresholds, is not constant and changes under the influence of physiological and psychological conditions, among which the phenomenon of adaptation occupies a special place.

Adaptation, or adaptation, is a change in sensitivity under the influence of a constantly acting stimulus, which is manifested in a decrease or increase in thresholds. In life, the phenomenon of adaptation is well known to everyone. When a person enters the river, the water at first seems cold. But then the feeling of cold disappears. This can be observed in all types of sensitivity, except pain. The degree of adaptation of different analyzing systems is not the same: high adaptability is characteristic of olfactory and tactile sensations (we do not notice the pressure of clothing on the body); it is less characteristic of auditory sensations. The phenomenon of adaptation in olfactory sensations is well known: a person quickly gets used to an odorous stimulus and stops feeling it altogether. Adaptation to different aromatic substances occurs at different speeds. Minor adaptation is characteristic of pain sensations. Pain signals the destruction of the body, so adaptation to pain can lead to the death of the body.

If adaptation to darkness is associated with increased sensitivity, then light adaptation is associated with a decrease in light sensitivity.

The interaction of sensations is a change in the sensitivity of one analyzing system under the influence of the activity of another system.

The general pattern of interaction between sensations is as follows: weak stimuli of one analyzer system increase the sensitivity of the other system, strong ones reduce it. For example, weak taste sensations (sour) increase visual sensitivity. Weak sound stimuli increase the color sensitivity of the visual analyzer. At the same time, there is a sharp deterioration in the various sensitivity of the eye due to the strong noise of an aircraft engine.

So, all our analyzing systems are capable of influencing each other to a greater or lesser extent.

Increasing sensitivity as a result of the interaction of analyzers, as well as systematic exercises, is called sensitization. The possibilities for training the senses and improving them are very great. There are two areas that determine increased sensitivity of the senses:

Sensitization due to the need to compensate for sensory defects (blindness, deafness);

Sensitization due to specific requirements activities.

All this is proof that our sensations develop under the influence of living conditions and the requirements of practical activity.

The contrast of sensations is a change in the intensity and quality of sensations under the influence of a preliminary or accompanying stimulus.

In the case of simultaneous action of two stimuli, a simultaneous contrast occurs. This contrast can be traced in visual sensations.

The same figure appears lighter on a black background, and darker on a white background. A green object against a red background appears more saturated. The phenomenon of sequential contrast is also well known. After a cold one, a weak warm stimulus seems hot. The feeling of sour increases sensitivity to sweets. The phenomena of sequential contrast or sequential image in visual sensations have been studied in sufficient detail. If you fix your eye on a light spot for 20-40 seconds, and then close your eyes or look at a dimly lit surface, then within a few seconds you can feel a fairly clear dark spot. This will be a consistent visual image.

The physiological mechanism for the emergence of a sequential image is associated with the phenomenon of the aftereffect of the stimulus on nervous system. Termination of the stimulus does not cause an immediate cessation of the process of irritation of receptors and excitation in the cortical parts of the analyzer.

The interaction of sensations is also manifested in such a phenomenon as synesthesia. Synesthesia is the occurrence, under the influence of stimulation of one analyzer, of sensations characteristic of another analyzer.

The interaction of motor and skin sensations makes it possible to study the subject in more detail. This process - the process of combining skin and motor sensations - is called touch. The sense of touch includes sensations of touch and pressure in conjunction with muscle-joint sensations. Touch is both extero- and proprioceptive sensitivity, interaction and unity. Proprioceptive components of touch come from receptors located in muscles, ligaments, and joint capsules. When moving, they are irritated by changes in tension. A person has a specific organ of touch - a hand and, moreover, a moving hand. Being an organ of labor, it is also an organ of knowledge of objective reality. The difference between the hand and other parts of the body is not only that the sensitivity to touch and pressure on the palm and fingertips is so many times greater than on the back or shoulder, but also that the hand is capable of active touch, and not only to the reception of passive touch. Hardness, elasticity, impenetrability - the main properties that define material bodies are known by a moving hand, reflected in the sensations that it gives us. The difference between hard and soft is recognized by the resistance that the hand encounters when in contact with the body, which is reflected in the degree of pressure of the articular surfaces on each other.

Tactile sensations (touch, pressure, together with muscular, kinesthetic sensations), combined with diverse data of skin sensitivity, reflect many other properties through which we recognize objects in the surrounding world. The interaction of the sensations of pressure and temperature gives us the sensation of humidity. The combination of moisture with a certain pliability and permeability allows us to recognize liquid bodies as opposed to solid ones. The interaction of deep pressure sensations is characteristic of the soft sensation: in interaction with the thermal sensation of cold, they give rise to the sensation of stickiness. Interaction various types skin sensitivity, mainly of the moving hand, reflects a number of other properties material bodies, such as: viscosity, oiliness, smoothness, roughness. We recognize the roughness and smoothness of a surface as a result of vibrations that are produced when moving the hand over the surface and differences in pressure on adjacent areas of the skin.

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Signaling about what is happening at a given moment in time in the environment around us and in our own body. It gives people the opportunity to navigate the conditions that surround them and connect their actions and actions with them. That is, sensation is cognition of the environment.

Feelings - what are they?

Feelings are a reflection certain properties, which are inherent in the object, with their direct impact on human or animal senses. With the help of sensations, we gain knowledge about objects and phenomena, such as, for example, shape, smell, color, size, temperature, density, taste, etc., we capture various sounds, comprehend space and make movements. Sensation is the primary source that gives a person knowledge about the world around him.

If a person were deprived of absolutely all senses, then he would not be able to understand the environment by any means. After all, it is sensation that gives a person the material for the most complex psychological processes, such as imagination, perception, thinking, etc.

For example, those people who are blind from birth will never be able to imagine what blue, red or any other color looks like. And a person who has been deaf since birth has no idea what his mother’s voice, the purr of a cat or the babbling of a stream sounds like.

So, sensation is in psychology what is generated as a result of irritation of certain sense organs. Then irritation is an effect on the sense organs, and irritants are phenomena or objects that in one way or another affect the sense organs.

Sense organs - what are they?

We know that sensation is a process of cognition of the environment. And with the help of what do we feel, and therefore understand the world?

Also in ancient Greece identified five sense organs and sensations corresponding to them. We have known them since school. These are auditory, olfactory, tactile, visual and gustatory sensations. Since sensation is a reflection of the world around us, and we use not only these senses, modern science significantly increased information about possible types of feelings. In addition, the term “sense organs” today has a conditional interpretation. “Sensation organs” is a more accurate name.

The endings of the sensory nerve are the main part of any sense organ. They are called receptors. Millions of receptors have sensory organs such as the tongue, eye, ear and skin. When a stimulus acts on a receptor, a nerve impulse occurs that is transmitted along the sensory nerve to certain areas of the cerebral cortex.

In addition, there is sensory experience that is generated internally. That is, not as a result of physical impact on the receptors. Subjective sensation is such an experience. One example of this sensation is tinnitus. In addition, the feeling of happiness is also a subjective feeling. Thus, we can conclude that subjective sensations are individual.

Types of sensations

In psychology, sensation is a reality that affects our senses. Today, there are about two dozen different sensory organs that reflect the impact on the human body. All types of sensations are the result of exposure to various stimuli on the receptors.

Thus, sensations are divided into external and internal. The first group is what our senses tell us about the world, and the second is what our own body signals to us. Let's look at them in order.

External senses include visual, gustatory, olfactory, tactile and auditory.

Visual sensations

This is a feeling of color and light. All objects that surround us have some color, while a completely colorless object can only be one that we cannot see at all. There are chromatic colors - various shades of yellow, blue, green and red, and achromatic - these are black, white and intermediate shades of gray.

As a result of the impact of light rays on the sensitive part of our eye (retina), visual sensations arise. There are two types of cells in the retina that respond to color - rods (about 130) and cones (about seven million).

Cone activity occurs only during the daytime, but for rods, on the contrary, such light is too bright. Our vision of color is the result of the work of cones. At dusk, rods become active, and a person sees everything in black and white light. By the way, this is where famous expression that at night all cats are gray.

Of course, the less light, the worse a person sees. Therefore, in order to prevent unnecessary eye strain, it is strongly recommended not to read at dusk or in the dark. Such strenuous activity has a negative impact on vision and may lead to the development of myopia.

Auditory sensations

There are three types of such sensations: musical, speech and noise. In all these cases, the auditory analyzer identifies four qualities of any sound: its strength, pitch, timbre and duration. In addition, he perceives the tempo-rhythmic features of sounds perceived sequentially.

Phonemic hearing is the ability to perceive speech sounds. Its development is determined by the speech environment in which the child is raised. Well-developed phonemic awareness significantly affects error accuracy writing, especially during the period of study in primary school, while a child with poorly developed phonetic hearing makes many mistakes when writing.

A baby’s musical ear is formed and develops in the same way as speech or phonemic hearing. The early introduction of a child to musical culture plays a huge role here.

A certain emotional state of a person can create various noises. For example, the sound of the sea, rain, howling wind or rustling leaves. Noises can serve as a signal of danger, such as the hiss of a snake, the noise of an approaching car, or the menacing barking of a dog, or they can signal joy, such as the thunder of fireworks or the footsteps of a loved one. In school practice we often talk about negative impact noise - it tires the student’s nervous system.

Skin sensations

Tactile sensation is the sensation of touch and temperature, that is, the feeling of cold or warmth. Each type of nerve endings located on the surface of our skin allows us to feel the temperature of the environment or touch. Of course, the sensitivity of different areas of the skin varies. For example, the chest, lower back and abdomen are more susceptible to the feeling of cold, and the tip of the tongue and fingertips are most susceptible to touch; the back is least susceptible.

Temperature sensations have a very pronounced emotional tone. Thus, a positive feeling is accompanied by average temperatures, despite the fact that the emotional colors of heat and cold differ significantly. Warmth is regarded as a relaxing feeling, while cold, on the contrary, is invigorating.

Olfactory sensations

Olfaction is the ability to sense smells. In the depths of the nasal cavity there are special sensitive cells that help recognize odors. Olfactory sensations modern man play a relatively small role. However, for those who are deprived of any sense organ, the rest work more intensely. For example, deaf-blind people are able to recognize people and places by smell and receive signals of danger using their sense of smell.

The sense of smell can also signal to a person that danger is nearby. For example, if there is a smell of burning or gas in the air. A person’s emotional sphere is greatly influenced by the smells of the objects around him. By the way, the existence of the perfume industry is entirely determined by the aesthetic need of a person for pleasant smells.

The senses of taste and smell are closely related to each other, since the sense of smell helps determine the quality of food, and if a person has a runny nose, then all the dishes offered will seem tasteless to him.

Taste sensations

They arise due to irritation of the taste organs. These are the taste buds, which are located on the surface of the pharynx, palate and tongue. There are four main types of taste sensations: bitter, salty, sweet and sour. A series of shades that arise within these four sensations gives the taste originality to each dish.

The edges of the tongue are sensitive to sour, its tip to sweet, and its base to bitter.

It should be noted that taste sensations are significantly influenced by the feeling of hunger. If a person is hungry, then tasteless food seems much more pleasant.

Internal sensations

This group of sensations lets a person know what changes are occurring in his own body. Interoceptive sensation is an example of an internal sensation. It tells us that we experience hunger, thirst, pain, etc. In addition, there are also motor, tactile sensations and a sense of balance. Of course, interoceptive sensation is an extremely important ability for survival. Without these sensations, we would know nothing about our own body.

Motor sensations

They determine that a person feels the movement and position in space of parts of his body. With the help of the motor analyzer, a person has the ability to feel the position of his body and coordinate its movements. Receptors of motor sensations are located in the tendons and muscles of a person, as well as in the fingers, lips, and tongue, because these organs need to make subtle and precise working and speech movements.

Organic sensations

This type of sensation tells us how the body works. Inside organs, such as the esophagus, intestines and many others, there are corresponding receptors. While a person is healthy and well-fed, he does not feel any organic or interoceptive sensations. But when something is disrupted in the body, they manifest themselves in full. For example, abdominal pain appears if a person has eaten something that is not very fresh.

Tactile sensations

This type of feeling is caused by the fusion of two sensations - motor and skin. That is, tactile sensations appear when you feel an object with a moving hand.

Equilibrium

This sensation reflects the position that our body occupies in space. In the labyrinth of the inner ear, which is also called the vestibular apparatus, when the body position changes, lymph (a special fluid) oscillates.

The organ of balance is closely related to the work of other internal organs. For example, with strong stimulation of the balance organ, a person may experience nausea or vomiting. In another way it is called air or seasickness. The stability of the balance organs increases with regular training.

Painful sensations

The feeling of pain has a protective value, as it signals that something is wrong in the body. Without this type of sensation, a person would not even feel serious injuries. The anomaly is considered complete insensitivity to pain. It does not bring anything good to a person, for example, he does not notice that he is cutting his finger or putting his hand on a hot iron. Of course, this leads to permanent injuries.