Breadcrumbs Section. Click here to navigate to respective pages.
Chapter
Chapter
§ I. Quality of Sensation; General Remarks upon the Sensations of Pressure, Temperature, Taste, and Smell. § II. Tone-sensations; BEATS. § III. Clang-colour; Simultaneous Clangs. § IV. Noises. § V. Measurement of Differences of Tone-Sensations; The Tonal Scale; Relations to Weber's Law.
DOI link for § I. Quality of Sensation; General Remarks upon the Sensations of Pressure, Temperature, Taste, and Smell. § II. Tone-sensations; BEATS. § III. Clang-colour; Simultaneous Clangs. § IV. Noises. § V. Measurement of Differences of Tone-Sensations; The Tonal Scale; Relations to Weber's Law.
§ I. Quality of Sensation; General Remarks upon the Sensations of Pressure, Temperature, Taste, and Smell. § II. Tone-sensations; BEATS. § III. Clang-colour; Simultaneous Clangs. § IV. Noises. § V. Measurement of Differences of Tone-Sensations; The Tonal Scale; Relations to Weber's Law.
Click here to navigate to parent product.
ABSTRACT
THE intensity of a sensation is only one side of it. Not only has every sensation its own intensity, but also a definite quality which renders it distinguishable from other sensations.
