This document summarizes key concepts in sensation and perception. It defines sensation as the activation of receptors by stimuli and perception as the organization of sensory information into meaningful experiences. The five traditional senses are described as vision, hearing, smell, taste, and touch. Vision relies on light stimulating the eyes and optic nerve. Hearing depends on sound waves and the auditory nerve. Smell and taste are chemical senses detecting molecules. Touch provides information about pressure, warmth, cold, and pain via receptors in the skin. Perception involves organizing sensations according to Gestalt principles and making inferences to interpret the world. Depth perception allows perceiving distance using monocular and other cues.