Tham khảo tài liệu 'elsevier's dictionary of psychological theories phần 5', ngoại ngữ, ngữ pháp tiếng anh phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả | 257 Journal of Sex and Marital Therapy 15 102-120. GUDDEN S LAW. In 1870 the German psychiatrist Johan Bernhard Aloys von Gud-den 1824-1886 enunciated this neurological degeneration principle law which may be stated in several ways but all carrying the same meaning in the division of a nerve degeneration in the proximal portion is toward the nerve cell the degeneration of the proximal end of a divided nerve is cellulipetal and lesions of the cerebral cortex do not result in an atrophying of peripheral nerves. See also neurON neurAl Nerve theory. REFERENCE Gudden J. B. A. von 1870 . Experimentale untesuchungen uber das peripher-ische und centrale nervensystem. Archiv fur Psychiatrie 2 1-24. GUILFORD S STRUCTURE-OF-INTEL-LECT MODEL THEORY. See INTELLIGENCE THEORIES LAWS OF. GUPPY EFFECT. See FUZZY SET THEORY. GUSTATION TASTE THEORIES OF. In terms of evolutionary theory when life moved from sea to land the undifferentiated chemical receptor systems of taste and smell became differentiated and began to serve different functions where the taste system served as a close-up sense that provided the last check on the acceptability of food and smell served as a useful distance sense although it also retained an important function in dealing with food. The physical stimuli for the taste system are substances that can be dissolved in water and as is common for physical stimuli the amount of a chemical substance present is related to the intensity of the experienced taste cf. A. Baradi G. Bourne s enzyme theory of taste . However which properties result in the various different taste qualities is still unknown in detail even though there are several guesses such as the size of the substances individual molecules how the molecule breaks apart when dissolved in water or how molecules interact with cell membranes. Complete agreement on the basic dimensions of taste is still lacking but there seems to be general agreement on at least four primary taste qualities cf. H. Henning s .
