Chapter X: Sensation (1)

AN INVENTORY OF THE ELEMENTARY SENSATIONS OF THE DIFFERENT SENSES

With reflex action, instinct, emotion and feeling, the list of native mental activities is still incomplete. The senses are provided by nature, and the fundamental use of the senses goes with them. The child does not learn to see or hear, though he learns the meaning of what he sees and hears. He gets sensation as soon as his senses are stimulated, but recognition of objects and facts comes with experience. Hold an orange before his open eyes, and he sees, but the first time he doesn't see _an orange_. The adult sees an object, where the baby gets only sensation. "Pure sensation", free from all recognition, can scarcely occur except in the very young baby, for recognition is about the easiest of the learned accomplishments, and traces of it can be seen in the behavior of babies only a few days old.

Sensation is a response; it does not come to us, but is aroused in us by the stimulus. It is the stimulus that comes to us, and the sensation is our own act, aroused by the stimulus. Sensation means the activity of the receiving organ (or sense organ), of the sensory nerves, and of certain parts of the brain, called the sensory centers. Without the brain response, there is apparently no conscious sensation, so that the activity of the sense organ and sensory nerve is preliminary to the sensation proper. Sensation may be called the first response of the brain to the external stimulus. It is usually only the first in a series of brain {188} responses, the others consisting in the recognition of the object and the utilization of the information so acquired.

Sensation, as we know it in our experience, goes back in the history of the race to the primitive sensitivity (or irritability) of living matter, seen in the protozoa. These minute unicellular creatures, though having no sense organs--any more than they have muscles or digestive organs--respond to a variety of stimuli. They react to mechanical stimuli, as a touch or jar, to chemical stimuli of certain kinds, to thermal stimuli (heat or cold), to electrical stimuli, and to light. There are some forces to which they do not respond: magnetism, X-rays, ultraviolet light; and we ourselves are insensitive to these agents, which are not to be called stimuli, since they arouse no response.

The Sense Organs

In the development of the metazoa, or multicellular animals, specialization has occurred, some parts of the body becoming muscles with the primitive motility much developed, some parts becoming digestive organs, some parts conductors (the nerves) and some parts becoming specialized receptors or sense organs. A sense organ is a portion of the body that has very high sensitivity to some particular kind of stimulus. One sense organ is highly sensitive to one stimulus, and another to another stimulus. The eye responds to very minute amounts of energy in the form of light, but not in other forms; the ear responds to very minute amounts of energy in the form of sound vibrations, the nose to very minute quantities of energy in certain chemical forms.

There is only one thing that a sense organ always and necessarily contains, and that is the _termination of a sensory nerve_. Without that, the sense organ, being isolated, would have no effect on the brain or muscles or any other {189} part of the body, and would be entirely useless. The axons of the sensory nerve divide into fine branches in the sense organ, and thus are more easily aroused by the stimulus.

Besides the sensory axons, two other things are often found in a sense organ--sometimes one of the two, sometimes the other and sometimes both. First, there are special sense cells in a few sense organs; and second, in most sense organs there is accessory apparatus which, without being itself sensitive, assists in bringing the stimulus to the sense cells or sensory nerve ends.

_Sense cells_ are present only in the eye, ear, nose and mouth--always in very sheltered situations. The taste cells are located in little pits opening upon the surface of the tongue. In the sides of these pits can be found little flask-shaped chambers, each containing a number of taste cells. The taste cell has a slender prolongation that protrudes from the chamber into the pit; and it is this slender tip of the cell that is exposed to the chemical stimulus of the {190} tasting substance. The stimulus arouses the taste cell, and this in turn arouses the ending of the sensory axon that twines about the base of the cell at the back of the chamber. The taste cell, or its tip, is extra sensitive to chemical stimuli, and its activity, aroused by the chemical stimulus, in turn arouses the axon and so starts a nerve current to the brain stem and eventually to the cortex.

The olfactory cells, located in a little recess in the upper and back part of the nose, out of the direct air currents going toward the lungs, are rather similar to the taste cells. They have fine tips reaching to the surface of the mucous membrane lining the nasal cavity and exposed to the chemical stimuli of odors. The olfactory cell has also a long slender branch extending from its base through the bone into the skull cavity and connecting there with dendrites of nerve cells. This central branch of the olfactory cell is, in fact, an axon; and it is peculiar in being an axon growing from a sense cell. This is the rule in invertebrates, but in vertebrates the sensory axon is regularly an outgrowth of a {191} nerve cell, and only in the nose do we find sense cells providing their own sensory nerve.

In the eye, the sense cells are the rods and cones of the retina. These are highly sensitive to light, or, it may be, to chemical or electrical stimuli generated in the pigment of the retina by the action of light. The rods are less highly developed than the cones. Both rods and cones connect at their base with neurones that pass the activity along through the optic nerve to the brain.

The internal ear contains sense cells of three rather similar kinds, all being "hair cells", Instead of a single {192} sensitive tip, each cell has a number of fine hair-tips, and it is these that first respond to the physical stimulus. In the cochlea, the part of the inner ear concerned with hearing, the hairs are shaken by sound vibrations that have reached the liquid in which the whole end-organ is immersed. In the "semicircular canals", a part of the inner ear that is concerned not with sound but with rotary movements of the head, we find hair cells again, their hair-tips being matted together and so located as to be bent, like reeds growing on the bottom of a brook, by currents of the liquid filling the canals. In the "vestibule", the central part of the inner ear, the hair-tips of the sense cells are matted together, and in the mat are imbedded little particles of stony matter, called the "otoliths". When the head is inclined in any direction, these heavy particles sag and bend the hairs, so stimulating them; and the same result occurs when a sudden motion up or down or in any direction is given to the head. Around the base of the sense cells, in any of these parts of the internal ear, are twined the fine endings of sensory axons, which are excited by the activity of the sense cells, and pass the activity on to the brain.

Accessory sense-apparatus.

Every sense except the "pain sense" has more or less of this. The hairs of the skin are accessory to the sense of touch. A touch on a hair is so easily felt that we often think of the hairs as sensitive; but really it is the skin that is sensitive, or, rather, it is the sensory axon terminating around the root of the hair in the skin. The tongue can be thought of as accessory apparatus serving the sense of taste, and the breathing apparatus as accessory to the sense of smell, "tasting" being largely a tongue movement that brings the substance to the taste cells, and "smelling" of anything being largely a series of little inspiratory movements that carry the odor-laden air to the olfactory part of the nasal cavity.

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But it is in the eye and the ear that the highest development of accessory sense apparatus has taken place. All of the eye except the retina, and all of the ear except the sense cells and the sensory axons, are accessory.

The eye is an optical instrument, like the camera. In fact, it is a camera, the sensitive plate being the retina, which differs indeed from the ordinary photographic plate in recovering after an exposure so as to be ready for another. Comparing the eye with the camera, we see that the eyeball corresponds to the box, the outer tough coat {194} of the eyeball (the "sclerotic" coat) taking the place of the wood or metal of which the box is built, and the deeply pigmented "choroid" coat, that lines the sclerotic, corresponding to the coating of paint used to blacken the inside of the camera box and prevent stray light from getting in and blurring the picture. At the front of the eye, where light is admitted, the sclerotic is transformed into the transparent "cornea", and the choroid into the contractile "iris", with the hole in its center that we call "the pupil of the eye".

The iris corresponds to the adjustable diaphragm of the camera. Just behind the pupil is the lens of the eye, which also is adjustable by the action of a little muscle, called the "ciliary muscle". This muscle corresponds to the focussing mechanism of the camera; by it the eye is focussed on near or far objects. The eye really {195} has two lenses, for the cornea acts as a lens, but is not adjustable. The "aqueous and vitreous humors" fill the eyeball and keep it in shape, while still, being transparent, they allow the light to pass through them on the way to the retina. The retina is a thin coat, lying inside the choroid at the back of the eyeball, and having the form of a hollow hemisphere. The light, coming through the pupil and traversing the vitreous humor, strikes the retina from the inside of the eyeball. Other accessory apparatus of the eye includes the lids, the tear glands, and the muscles that turn the eyeball in any direction.

The ear is about as complex a piece of mechanism as the eye. We speak of the "outer", "middle" and "inner" ear. The outer, in such an animal as the horse, serves as a movable ear trumpet, catching the sound waves and concentrating them upon the ear drum, or middle ear. The human external ear seems to accomplish little; it can be cut off without noticeably affecting hearing. The most essential part of the external ear is the "meatus" or hole that allows the sound waves to pass through the skin to the tympanic membrane or drum head. The sound waves throw this membrane into vibration, and the vibration is transmitted, by an assembly of three little bones, across the air-filled cavity {196} of the middle ear to an opening leading to the water-filled cavity of the inner ear. This opening from the middle to the inner ear is closed by a membrane in which one end of the assembly of little bones is imbedded, as the other end is imbedded in the tympanic membrane; and thus the vibrations are transmitted from the tympanic membrane to the liquid of the inner ear. Once started in this liquid, the vibrations are propagated through it to the sense cells of the cochlea and stimulate them in the way already suggested.

Further study of the accessory apparatus of the eye and ear can be recommended as very interesting, but the little that has been said will serve as an introduction to the study of sensation.

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Analysis of Sensations

Prominent among the psychological problems regarding sensation is that of analysis. Probably each sense gives comparatively few elementary sensations, and many blends or compounds of these elements. To identify the elements is by no means a simple task, for under ordinary circumstances what we get is a compound, and it is only by carefully controlling the stimulus that we are able to get the elements before us; and even then the question whether these are really elementary sensations can scarcely be settled by direct observation.

Along with the search for elementary sensations goes identification of the stimuli that arouse them, and also a study of the sensations aroused by any combination of stimuli. Our task now will be to ask these questions regarding each of the senses.

The Skin Senses

Rough and smooth, hard and soft, moist and dry, hot and cold, itching, tickling, pricking, stinging, aching are skin sensations; but some of these are almost certainly compounds. The most successful way of isolating the elements out of these compounds is to explore the skin, point by point, with weak stimuli of different kinds. If a blunt metal point, or the point of a lead pencil, a few degrees cooler than the skin, is passed slowly over the skin, at most points no sensation except that of contact arises, but at certain points there is a clear sensation of cold. Within an area an inch square on the back of the hand, several of these _cold spots_ can be found; and when the exploration is carefully made, and the cold spots marked, they will be found to give the same sensation every time. Substitute a metal point a few {198} degrees warmer than the skin, and a few spots will be found that give the sensation of warmth, these being the _warmth spots_. Use a sharp point, like that of a needle or of a sharp bristle, pressing it moderately against the skin, and you get at most points simply the sensation of contact, but at quite a number of points a small, sharp pain sensation arises. These are the _pain spots_. Finally, if the skin is explored with a hair of proper length and thickness, no sensation at all will be felt at most points, because the hair bends so readily when one end of it is pressed against the skin as not to exert sufficient force to arouse a sensation; but a number of points are found where a definite sensation of touch or contact is felt; these are the _touch spots_.

No other varieties of "spots" are found, and the four sensations of touch, warmth, cold and pain are believed to be the only elementary skin sensations. Itch, stinging and aching seem to be the same as pain. Tickle is touch, usually light touch or a succession of light touches. Smooth and rough are successions of touch sensations. Moist is usually a compound of smooth and cold. Hard and soft combine touch and the muscular sensation of resistance.

Hot and cold require more discussion. The elementary sensations are warmth and coolness, rather than hot and cold. Hot and cold are painful, and the fact is that strong temperature stimuli arouse the pain spots as well as the warmth or cold spots. Hot, accordingly, is a sensation compounded of warmth and pain, and cold a sensation composed of coolness and pain. More than this, when a cold spot is touched with a point heated well above the skin temperature (best to a little over 100 Fahrenheit), the curious fact is noted that the cold spot responds with its normal sensation of cold. This is called the "paradoxical cold sensation". From this fact it is probable that a hot object excites the cold sensation, along with those of warmth and {199} pain; so that the sensation of heat is a blend of the three. Another curious fact is that a very cold object produces a burning sensation indistinguishable from that of a hot object; so that the sensation of great cold, like that of heat, is probably a blend of the three elementary sensations of warmth, cold and pain.

A is a hair end-organ; the sensory axons can be seen coiling around
the root of the hair; evidently a touch on the hair, outside, would
squeeze the coiled axon and stimulate it. The hair is a bit of
"accessory apparatus."

B is a touch corpuscle, consisting of a coiled axon-end surrounded
by a little cone of other tissue.

C is an end-bulb, presumably belonging to the temperature sense. It
has, again, a coiled axon-end surrounded by other tissue. The
"coils" are really much more finely branched than the diagram shows.

D is a free-branched nerve end, consisting simply of a branched
axon, with no accessory apparatus. It is the pain-sense organ.

E is a corpuscle of a type found in the subcutaneous tissue, as well
as in more interior parts of the body. It contains an axon-end
surrounded by a layered capsule.]

The stimulus that arouses the touch sensation is a bending of the skin. That which arouses warmth or cold is of {200} course a temperature stimulus, but, strange as it may seem, the exact nature of the effective stimulus has not been agreed upon. Either it is a warming or cooling of the skin, or it is the existence of a higher or lower temperature in the skin than that to which the skin is at the moment "adapted". This matter will become clearer when we later discuss adaptation. The stimulus that arouses the pain sensation may be mechanical (as a needle prick), or thermal (heat or cold), or chemical (as the drop of acid), or electrical; but in any case it must be strong enough to injure or nearly to injure the skin. In other words, the pain sense organ is not highly sensitive, but requires a fairly strong stimulus; and thus it is fitted to give warning of stimuli that threaten injury.

Several kinds of sensory end-organ are found in the skin. There is the "spherical end-bulb", into which a sensory axon penetrates; it is believed to be the sense organ for cold. There is the rather similar "cylindrical end-bulb" believed to be the sense organ for warmth. There is the "touch corpuscle", found in the skin of the palms and soles, and consisting, like the end-bulbs, of a mass of accessory cells with a sensory axon ramifying inside it; this is an end-organ for the sense of touch. There is the hair end-organ, consisting of a sensory axon coiled about the root of the hair; this, also, is a touch receptor. Finally, there is the "free-branched nerve end", consisting simply of the branching of a sensory axon, with no accessory apparatus whatever; and this is the pain receptor. Perhaps the pain receptor requires no accessory apparatus because it does not need to be extremely sensitive.

Now since we find, in the skin, "spots" responsive to four quite different stimuli, giving four quite different sensations, and apparently provided with different types of end-organs, it has become customary to speak of four skin senses in place of the traditional "sense of touch". We {201} speak of the pain sense, the warmth sense, the cold sense, and the pressure sense, which last is the sense of touch proper.

The Sense of Taste

Analysis has been as successful in the sense of taste as in cutaneous sensation. Ordinarily we speak of an unlimited number of tastes, every article of food having its own characteristic taste. Now the interior of the mouth possesses the four skin senses in addition to taste, and many tastes are in part composed of touch, warmth, cold or pain. A "biting taste" is a compound of pain with taste proper, and a "smooth taste" is partly touch. The consistency of the food, soft, tough, brittle, gummy, also contributes, by way of the muscle sense, to the total "taste". But in addition to all these sensations from the mouth, the flavor of the food consists largely of odor. Food in the mouth stimulates the sense of smell along with that of taste, the odor of the food reaching the olfactory organ by way of the throat and the rear passage to the nose. If the nose is held tightly so as to prevent all circulation of air through it, most of the "tastes" of foods vanish; coffee and quinine then taste alike, the only _taste_ of each being bitter, and apple juice cannot be distinguished from onion juice.

But when the nose is excluded, and when cutaneous and muscular sensations are deducted, there still remain a few genuine tastes. These are sweet, sour, bitter and salty--and apparently no more. These four are the elementary taste sensations, all others being compounds. The papillae of the tongue, with their little "pits" already spoken of, correspond to the "spots" of the skin, with this difference, however, that the papillae do not each give a single sensation. Some of them give only two, some only three of the four tastes; and the bitter taste is aroused principally from {202} the back of the tongue, the sweet from the tip, the sour from the sides, the salty from both tip and sides.

The stimulus to the sense of taste is something of a chemical nature. The tasteable substances must be in solution in order to penetrate the pits and get to the sensitive tips of the taste cells. If the upper surface of the tongue is first dried, a dry lump of sugar or salt laid on it gives no sensation of taste until a little saliva has accumulated and dissolved some of the substance.

Exactly what is the chemical agent that produces a given taste sensation is a problem of some difficulty. Many different substances give the sensation of bitter, and the question is, what there is common to all these substances. The sweet taste is aroused not only by sugar, but by glycerine, saccharine, and even "sugar of lead" (lead acetate). The sour taste is aroused by most acids, but not by all, and also by some substances that are not chemically acids. Thus the chemistry of taste stimuli involves something not as yet understood.

Though there is this uncertainty regarding the stimulus, on the whole the sense of taste affords a fine example of success achieved by experimental methods in the analysis of complex sensations. At the same time it affords a fine example of the fusion of different sensations into characteristic _blends_. The numerous "tastes" of every-day life, though found on analysis to be compounded of taste, smell, touch, pain, temperature and muscle sensations, have the effect of units. The taste of lemonade, for example, compounded of sweet, sour, cold and lemon odor, has the effect of a single characteristic sensation. It can be analyzed, but it ordinarily appears as a unit. This is true generally of blends; indeed, what we mean by blending is that, while the component sensations are still present and can be found by careful attention, they are not simply present together {203} but are compounded into a characteristic total. Each elementary sensation entering into the blend gives up some of its own quality, as, in the case of lemonade, neither the sweet nor the sour is quite so distinct and obtrusive as either would be if present alone. The same is true of the lemon odor, and it is true generally of the odor components that enter into the "tastes" of food. Were the odor components in these tastes as clear and distinct as they are when the same substance is smelled outside the mouth, we could not fail to notice that the "tastes" were largely composed of odor. The obtrusive thing about a blend is the total effect, not the elementary sensations that are blended.

The Sense of Smell

The great variety of odors long resisted every attempt at psychological analysis, largely because the olfactory end-organ is so secluded in position. You cannot apply stimuli to separate parts of it, as you can to the skin or tongue. But, recently, good progress has been made, [Footnote: By Henning.] by assembling almost all possible odors, and becoming thoroughly acquainted with them, not as substances, but simply as odors, and noting their likenesses and differences. It seems possible now to state that there are _six elementary odors_, as follows:

1. Spicy, found in pepper, cloves, nutmeg, etc.

2. Flowery, found in heliotrope, etc.

3. Fruity, found in apple, orange oil, vinegar, etc.

4. Resinous, found in turpentine, pine needles, etc.

5. Foul, found in hydrogen sulphide, etc.

6. Scorched, found in tarry substances.

These being the elements, there are many compound odors. The odor of roasted coffee is a compound of resinous and scorched, peppermint a compound of fruity and spicy.

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Each elementary odor corresponds to a certain characteristic in the chemical constitution of the stimulus.

The sense of smell is extremely delicate, responding to very minute quantities of certain substances diffused in the air. It is extremely useful in warning us against bad air and bad food. It has also considerable esthetic value.

Organic Sensation

The term "organic sensation" is used to cover a variety of sensations from the internal organs, such as hunger, thirst, nausea, suffocation and less definite bodily sensations that color the emotional tone of any moment, contributing to "euphoria" and also to disagreeable states of mind. Hunger is a sensation aroused by the rubbing together of the stomach walls when the stomach, being ready for food, begins its churning movements. Careful studies of sensations from the internal organs reveal astonishingly little of sensation arising there, but there can be little doubt that the sensations just listed really arise where they seem to arise, in the interior of the trunk.

Little has been done to determine the elementary sensations in this field; probably the organic sensations that every one is familiar with are blends rather than elements.

The Sense of Sight

Of the tremendous number and variety of visual sensations, the great majority are certainly compounds. Two sorts of compound sensation can be distinguished here: _blends_ similar to those of taste or smell, and _patterns_ which scarcely occur among sensations of taste and smell, though they are found, along with blends, in cutaneous sensation. Heat, compounded of warmth, cold and pain sensations, is an {205} excellent example of a blend, while the compound sensation aroused by touching the skin simultaneously with two points--or three points, or a ring or square--is to be classed as a pattern. In a pattern, the component parts are spread out in space or time (or in both at once), and for that reason are more easily attended to separately than the elements in a blend. Yet the pattern, like the blend, has the effect of a unit. A spatial pattern has a characteristic shape, and a temporal pattern a characteristic course or movement. A rhythm or a tune is a good example of a temporal pattern.

Visual sensations are spread out spatially, and thus fall into spatial patterns. They also are in constant change and motion, and so fall into temporal patterns, many of which are spatial as well. The visual sensation aroused, let us say in a young baby, by the light entering his eye from a human face, is a spatial pattern; the visual sensation aroused by some one's turning down the light is a pure temporal pattern; while the sensation from a person seen moving across the room is a pattern both spatial and temporal. Finding the elements of a visual pattern would mean finding the smallest possible bits of it, which would probably be the sensations due to the action of single rods and cones, just as the smallest bit of a cutaneous sensation would be due to the exciting of a single touch spot, warmth spot, cold spot or pain spot.

Analyzing a visual blend is quite a different job. Given the color pink, for example, let it be required to discover whether this is a simple sensation or a blend of two or more elementary sensations. Studying it intently, we see that it can be described as a whitish red, and if we are willing to accept this analysis as final, we conclude that pink is a blend of the elementary sensations of white and red. Of the thousands and thousands of distinguishable hues, shades {206} and tints, only a few are elements and the rest are color blends; and our main problem now is to identify the elements. Notice that we are not seeking for the physical elements of light, nor for the primary pigments of the painter's art, but for the elementary _sensations_. Our knowledge of physics and painting, indeed, is likely to lead us astray. Sensations are our responses to the physical stimulus, and the psychological question is, what fundamental responses we make to this class of stimuli.

Suppose, without knowing anything of pigments or of the physics of light, we got together a collection of bits of color of every shade and tint, in order to see what we could discover about visual sensations. Leaving aside the question of elements for the moment, we might first try to _classify_ the bits of color. We could sort out a pile of reds, a pile of blues, a pile of browns, a pile of grays, etc., but the piles would shade off one into another. The salient fact about colors is the gradual transition from one to another. We can arrange them in _series_ better than we can classify them. They can be serially arranged in three different ways, according to brightness or intensity, according to color-tone, and according to saturation.

The _intensity series runs from light to dark_. We can arrange such a series composed entirely of reds or blues or any other one color; or we can arrange the whole collection of bits of color into a single light-dark series. It is not always easy to decide whether a given shade of one color is lighter or darker than a given shade of a different color; but in a rough way, at least, every bit of whatever color would have its place in the single intensity series. An intensity series can, of course, be arranged in any other sense as well as in sight.

The _color-tone series_ is best arranged from a collection consisting entirely of full or saturated colors. Start the {207} series with any color and put next to this the color that most resembles it in color-tone, i.e., in specific color quality; and so continue, adding always the color that most resembles the one preceding. If we started with red, the next in order might be either a yellowish red or a bluish red. If we took the yellowish red and placed it beside the red, then the next in order would be a still more yellowish red, and the series would run on to yellow and then to greenish yellow, green, bluish green, blue, violet, purple, purplish red, and so back to red. The color-tone series returns upon itself. It is a circular series.

A _saturation series_ runs from full-toned or saturated colors to pale or dull. Since we can certainly say of a pale blue that it is less saturated than a vivid red, etc., we could, theoretically, arrange our whole collection of bits of color in a single saturation series, but our judgment would be very uncertain at many points. The most significant saturation series confine themselves to a single color-tone, {208} and also, as far as possible, to a constant brightness, and extend from the most vivid color sensation obtainable with this color-tone and brightness, through a succession of less and less strongly colored sensations of the same tone and brightness, to a dead gray of the same brightness. Any such saturation series terminates in a neutral gray, which is light or dark to match the rest of the particular saturation series.

White, black and gray, which find no place in the color-tone series, give an intensity series of their own, running from white through light gray and darker and darker gray to black, and any gray in this series may be the zero point in a saturation series of any color-tone.

A three-dimensional diagram of the whole system of visual sensations can be built up in the following way. Taking all the colors of the same degree of brightness, we can arrange the most saturated, in the order of their color-tone, around the circumference of a circle, put a gray of the same brightness at the center of this circle, and then arrange a saturation series for each color-tone extending from the most saturated at the circumference to gray at the center. This would be a two-dimensional diagram for colors having the same brightness. For a greater brightness, we could arrange a similar circle and place it above the first, and for a smaller brightness, a similar circle and place it below the first, and we could thus build up a pile of circles, ranging from the greatest brightness at the top to the least at the bottom. But, as the colors all lose saturation when their brightness is much increased, and also when it is much decreased, we should make the circles smaller and smaller toward either the top or the bottom of the pile, so that our three-dimensional diagram would finally take the form of a double cone, with the most intense white, like that of sunlight, at the upper point, with dead black at the lower point, {209} and with the greatest diameter near the middle brightness, where the greatest saturations can be obtained. The axis of the double cone, extending from brightest white to dead black, would give the series of neutral grays. All the thousands of distinguishable colors, shades and tints, would find places in this scheme.

Simpler Forms of the Color Sense

Not every one gets all these sensations. In _color-blindness_, the system is reduced to one or two dimensions, instead of three. There are two principal forms of color-blindness: total, very uncommon; and red-green blindness, fairly {210} common. The totally color-blind individual sees only white, black, and the various shades of gray. His system of visual sensations is reduced to one dimension, corresponding to the axis of our double cone.

_Red-green blindness_, very uncommon in women, is present in three or four percent of men. It is not a disease, not curable, not corrected by training, and not associated with any other defect of the eye, or of the brain. It is simply a native peculiarity of the color sense. Careful study shows that the only color sensations of the red-green blind person are blue and yellow, along with white, black and the grays. His color circle reduces to a straight line with yellow at one end and blue at the other. Instead of the color circle, he has a double saturation series, reaching from saturated yellow through duller yellows to gray and thence through dull blues to saturated blue. What appears to the normal eye as red, orange or grass green appears to him as more or less unsaturated yellow; and what appears to the normal eye as greenish blue, violet and purple appears to him as more or less unsaturated blue. His color system can be represented in two dimensions, one for the double saturation series, yellow-gray-blue, and the other for the intensity series, white-gray-black.

Color-blindness, always interesting and not without some practical importance (since the confusions of the color-blind eye might lead to mistaking signals in navigation or railroading), takes on additional significance when we discover the curious fact that _every one is color-blind_--in certain parts of the retina. The outermost zone of the retina, corresponding to the margin of the field of view, is totally color-blind (or very nearly so), and an intermediate zone, between this and the central area of the retina that sees all the colors, is red-green blind, and delivers only blue and yellow sensations, along with white, black and gray. Take {211} a spot of yellow or blue and move it in from the side of the head into the margin of the field of view and then on towards the center. When it first appears in the margin, it simply appears gray, but when it has come inwards for a certain distance it changes to yellow. If a red or green spot is moved in similarly, it first appears gray, then takes on a faint tinge of yellow, and finally, as it approaches the center of the field of view, appears in its true color. The outer zone gets only black and white, the intermediate zone gets, in addition to these, yellow and blue, and the central area adds red and green (and with them all the colors).

Now as to the question of elements, let us see how far we can go, keeping still to the sensations, without any reference to the stimulus. If a collection of bits of color is presented to a class of students who have not previously studied this matter, with the request that each select those colors that seem to him elementary and not blends, there is practically unanimous agreement on three colors, red, yellow and blue; and there are some votes for green also, but almost none for orange, violet, purple, brown or any other colors. {212} except white and black. That white and black are elementary sensations is made clear by the case of total color-blindness, since in this condition there are no other visual sensations from which white and black could be compounded, and these two differ so completely from each other that it would be impossible to think of white as made up of black, or black of white. Gray, on the other hand, appears like a blend of black and white. In the same way, red-green blindness demonstrates the reality of yellow and blue as elementary sensations, since neither of them could be reduced to a blend of the other with white or black; and there are no other colors present in this form of color vision to serve as possible elements out of which yellow and blue might be compounded. That white, black, yellow and blue are elementary sensations is therefore clear from the study of visual sensations alone; and there are indications that red and green are also elements.

Visual Sensations as Related to the Stimulus

Thus far, we have said nothing of the stimulus that arouses visual sensations. Light, the stimulus, is physically a wave motion, its vibrations succeeding each other at the rate of 500,000000,000000 vibrations, more or less, per second, and moving through space with a speed of 186,000 miles per second. The "wave-length", or distance from the crest of one wave to the crest of the next following, is measured in millionths of a millimeter.

The most important single step ever taken towards a knowledge of the physics of light, and incidentally towards a knowledge of visual sensations, was Newton's analysis of white light into the spectrum. He found that when white light is passed through a prism, it is broken up into all the colors of the rainbow or spectrum. Sunlight consists of a {213} mixture of waves of various lengths. At one end of the spectrum are the long waves (wave-length 760 millionths of a millimeter), at the other end are the short waves (wavelength 390), and in between are waves of every intermediate length, arranged in order from the longest to the shortest. The longest waves give the sensation of red, and the shortest that of violet, a slightly reddish blue.

Outside the limits of the visible spectrum, however, there are waves still longer and shorter, incapable of arousing the retina, though the very long waves, beyond the red, arouse the sensation of warmth from the skin, and the very short waves, beyond the violet, though arousing none of the senses, do effect the photographic plate. Newton distinguished seven colors in the visible spectrum, red, orange, yellow, green, blue, indigo and violet; but there is nothing specially scientific about this list, since physically there are not seven but an unlimited number of wave-lengths included in the spectrum, varying continuously from the longest at the red end to the shortest at the violet; while psychologically the number of distinguishable colors in the spectrum, though not unlimited, is at least much larger than seven. Between red and orange, for instance, there are quite a number of distinguishable orange-reds and reddish oranges.

If now we ask what differences in the stimulus give rise to the three kinds of difference in visual sensation that were spoken of previously, we find that color-tone depends on the wave-length of the light, brightness on the energy of the stimulus, i.e., on the amplitude of the vibration, and saturation on the mixture of long and short wave-lengths in a complex light-stimulus--the more mixture, the less saturation.

These are the general correspondences between the light stimulus and the visual sensation; but the whole relationship is much more complex. Brightness depends, not only on the energy of the stimulus, but also on wave-length. The {214} retina is tuned to waves of medium length, corresponding to the yellow, which arouse much brighter sensation than long or short waves of the same physical energy. Otherwise put, the sensitivity of the retina is greatest for medium wavelengths, and decreases gradually towards the ends of the spectrum, ceasing altogether, as has been said, at wavelengths of 760 at the red end and of 390 at the violet end.

Saturation, depending primarily on amount of mixture of different wave-lengths, depends also on the particular wavelengths acting, and also on their amplitude. So, the red and blue of the spectrum are more saturated than the yellow and green; and very bright or very dim light, however homogeneous, gives a less saturated sensation than a stimulus of medium strength.

Color Mixing

Color-tone depends on the wave-length, as has been said, but this is far from the whole truth; the whole truth, indeed, is one of the most curious and significant facts about color vision. We have said that each color-tone is the response to a particular wave-length. But any color-tone can be got without its particular wave-length being present at all; all that is necessary is that wave-lengths centering about this particular one shall be present. A mixed light, consisting of two wave-lengths, the one longer and the other shorter than the particular wave which when acting alone gives a certain color-tone, will give that same color-tone. For example, the orange color resulting from the isolated action of a wave-length of 650 is given also by the combined action of wave-lengths of 600 and 700, in amounts suitably proportioned to each other.

A point of experimental technique: in _mixing colored lights_ for the purpose of studying the resulting sensations, we do not mix painter's pigments, since the physical {215} conditions then would be far from simple, but we mix the lights themselves by throwing them together either into the eye, or upon a white screen. We can also, on account of a certain lag or hang-over in the response of the retina, mix lights by rapidly alternating them, and get the same effect as if we had made them strike the retina simultaneously.

By mixing a red light with a yellow, in varying proportions, all the color-tones between red and yellow can be got--reddish orange, orange and yellowish orange. By mixing yellow and green lights, we get all the greenish yellow and yellowish green color-tones; and by mixing green and blue lights we get the bluish greens and greenish blues. Finally, by mixing blue and red lights, in varying proportions, we get violet, purple and purplish red. Purple has no place in the spectrum, since it is a sensation which cannot be aroused by the action of any single wave-length, but only by the mixture of long and short waves.

To get all the color-tones, then, we need not employ all the wave-lengths, but can get along with only four. In fact, we can get along with three. Red, green and blue will do the trick. Red and green lights, combined, would give the yellows; green and blue would give the greenish blues; and red and blue would give purple and violet.

The sensation of white results--to go back to Newton--from the combined action of all the wave-lengths. But the stimulus _need_ not contain _all_ the wave-lengths. Four are enough; the three just mentioned would be enough. More surprising still, two are enough, if chosen just right. Mix a pure yellow light with a pure blue, and you will find that you get the sensation of white--or gray, if the lights used are not strong.

[Footnote: When you mix blue and yellow _pigments_, each absorbs part of the wave-lengths of white light, and what is left after this double absorption may be predominantly green. This is absolutely different from the addition of blue to yellow light; addition gives white, not green.]

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Lights, or wave-lengths, which when acting together on the retina give the sensation of white or gray, are said to be _complementary_. Speaking somewhat loosely, we sometimes say that two _colors_ are complementary when they mix to produce white. Strictly, the colors--or at least the color sensations--are not mixed; for when yellow and blue lights are mixed, the resulting sensation is by no means a mixture of blue and yellow sensations, but the sensation of white in which there is no trace of either blue or yellow. Mixing the stimuli which, acting separately, give two complementary colors, arouses the colorless sensation of white.

Blue and yellow, then, are complementary. Suppose we set out to find the complementary of red. Mixing red and yellow lights gives the color-tones intermediate between these two; mixing red and green still gives the intermediate color-tones, but the orange and yellow and yellowish green so got lack saturation, being whitish or grayish. Now mix red with bluish green, and this grayishness is accentuated, and if just the right wave-length of bluish green is used, no trace of orange or yellow or grass green is obtained, but white or gray. Red and bluish green are thus complementary. The complement of orange light is a greenish blue, and that of greenish yellow is violet. The typical green (grass green) has no single wave-length complementary to it, but it does give white when mixed with a compound of long and short waves, which compound by itself gives the sensation of purple; so that we may speak of green and purple as complementary.

What Are the Elementary Visual Sensations?

Returning now to the question of elementary sensations, which we laid aside till we had examined the relationship of the sensations to the stimulus, we need to be on our guard against physics, or at least against being so much impressed with the physics of light as to forget that we are concerned with the _response_ of the organism to physical light--a matter on which physics cannot speak the final word.

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Fig. 36.--(After König.) The color triangle, a map of the laws of
color mixture. The spectral colors are arranged in order along the
heavy solid line, and the purples along the heavy dotted line. The
numbers give the wave-lengths of different parts of the spectrum.
Inside the heavy line are located the pale tints of each color,
merging from every side into white, which is located at the point W.

Suppose equal amounts of two spectral colors are mixed: to find from
the diagram the color of the mixture. Locate the two colors on the
heavy line, draw a straight line between these two points, and the
middle of this line gives the color-tone and saturation of the
mixture. For example, mix red and yellow: then the resulting color
is a saturated reddish yellow. Mix red (760) and green (505): the
resulting yellow is non-saturated, since the straight line between
these two points lies inside the figure. If the straight line
joining two points passes through W, the colors located at the two
points are complementary.

Spectral colors are themselves not completely saturated. The way to
get color sensations of maximum saturation is first to stare at one
color, so as to fatigue or adapt the eye for that color, and then to
turn the eye upon the complementary color, which, under these
conditions, appears fuller and richer than anything otherwise
obtainable. The corners, R, G, and B, denote colors of maximum
saturation, and the whole of the triangle outside of the heavy line
is reserved for super-saturated color sensations.

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Physics tells us of the stimulus, but we are concerned with the response. The facts of color-blindness and color mixing show very clearly that the response does not tally in all respects with the stimulus. Physics, then, is apt to confuse the student at this point and lead him astray. Much impressed with the physical discovery that _white_ light is a mixture of all wave-lengths, he is ready to believe the sensation of white a mixed sensation. He says, "White is the sum of all the colors", meaning that the sensation of white is compounded of the sensations of red, orange, yellow, green, blue and violet--which is simply not true. No one can pretend to get the sensations of red or blue in the sensation of white, and the fact of complementary colors shows that you cannot tell, from the sensation of white, whether the stimulus consists of yellow and blue, or red and bluish green, or red, green and blue, or all the wave-lengths, the response being the same to all these various combinations. Total color-blindness showed us, when we were discussing this matter before, that white was an elementary sensation, and nothing that has been said since changes that conclusion.

Consider _black_, too. Physics says, black is the absence of light; but this must not be twisted to mean that black is the absence of all visual sensation. Absence of visual sensation is simply nothing, and black is far from that. It is a sensation, as positive as any, and undoubtedly elementary.

From the point of view of physics, there is no reason for considering any one color more elementary than any other. Every wave-length is elementary; and if sensation tallied precisely with the stimulus, every spectral color-tone would be an element. But there are obvious objections to such a view, such as: (1) there are not nearly as many {219} distinguishable color-tones as there are wave-lengths; (2) orange, having a single wave-length, certainly appears to be a blend as truly as purple, which has no single wave-length; and (3) we cannot get away from the fact of red-green blindness, in which there are only two color-tones, _yellow_ and _blue_. In this form of color vision (which, we must remember, is normal in the intermediate zone of the retina), there are certainly not as many elementary responses as there are wave-lengths, but only one response to all the longer waves (the sensation of yellow), one response to all the shorter waves (the sensation of blue), one response to the combination of long and short waves (the sensation of white), and one response to the cessation of light (the sensation of black). These four are certainly elementary sensations, and there are probably only a few more.

There must be at least two more, because of the fact that two of the sure elements, yellow and blue, are complementary. For suppose we try to get along with one more, as _red_. Then red, blended with yellow, would give the intervening color-tones, namely, orange with reddish and yellowish orange; and red blended with blue would give violet and purple; but yellow and blue would only give white or gray, and there would be no way of getting green. We must admit _green_ as another element. The particular red selected would be that of the red end of the spectrum, if we follow the general vote; and the green would probably be something very near grass green. We thus arrive at the conclusion that there are six elementary visual responses or sensations: white and black, yellow and blue, red and green.

It is a curious fact that some of these elementary sensations blend with each other, while some refuse to blend. White and black blend to gray, and either white or black or both together will blend with any of the four elementary colors or with any possible blend of these four. Brown, for {220} example, is a grayish orange, that is, a blend of white, black, red and yellow. Red blends with yellow, yellow with green, green with blue, and blue with red. But we cannot get yellow and blue to blend, nor red and green. When we try to get yellow and blue to blend, by combining their appropriate stimuli, both colors disappear, and we get simply the colorless sensation of white or gray. When we try to get red and green to blend, both of them disappear and we get the sensation of yellow.

Theories of Color Vision