haptic

Haptic (tactile) perception is understood to be all sensory impressions that are received through touching, feeling and feeling. This means that the weight, size, contours (angular or round) and surface texture (rough or smooth) of a physical object can be felt and recognised. This haptic perception is active as opposed to passive tactile perception (being touched by someone or exposed to external influences such as heat or cold). Haptic and tactile are sub-areas of the sense of touch (lat. tactus). A distinction is made between the effects of touch, pressure, pain, temperature and vibration. The totality of haptic perceptions allows the brain to localise the stimuli and also to evaluate them. Above a certain level, this is evaluated as pain or danger.

haptisch - Haut

The trigeminal sensations perceived via the eponymous facial nerve trigeminus are involved in smell and taste. When wine is consumed, tactile, pain and temperature information is perceived in the oral cavity. These include the sensations of sharp (hot) and astringent (effect of tannin-rich red wines, which should not be confused with bitter ). The picture shows the human skin with the receptors (3, 4 and 5) that receive the sensations haptically (active = touching) or tactilely (passive = being touched): 1 = sweat pore, 2 = muscle, 3 = pain, 4 = touch, 5 = pressure. See also under gustatory (tasting), and olfactory (smelling).

Hand: by PNGWING
Skin (edited): by Sgbeer - Own work, CC BY-SA 3.0, link

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