• Journal of Oral Medicine and Pain
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• v.32 no.1
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• pp.1-8
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• 2007

The purpose of this study was to investigate whether there were any changes in taste sensitivity with recurrent aphthous ulceration. Nintyseven subjects(25 males and 72 females) were included for the study and they were categorized into 2 groups(recurrent aphthous ulceration 27 persons, control 70 persons), recurrent aphthous ulceration group was investigated in the department of Oral Medicine, College of Dentistry, Pusan National University from April, 2005 to August, 2006 and control group was investigated in the clinic at Incheon city from June, 2006 to August, 2006. The electrical taste thresholds were measured using an electrogustometer of the 4 different sites(tongue tip, tongue lateral, circumvallate papilla and soft palate) in oral cavity. The results were as follows ; 1. The electrical taste threshold showed significant lower in the RAU group. 2. The electrical taste threshold showed significant lower in female group, and showed significant lower except soft palate in male group of the RAU group. 3. The electrical taste threshold showed a tendency to increase in all site of the multiple RAU group, but there were no significant differences. 4. The electrical taste threshold showed a tendency to increase in tongue lateral of the acute RAU group, and showed a tendency to increase in tongue tip, circumvallate papilla, soft palate of the chronic RAU group. 5. After treatment, electrical taste threshold was significant increase than initial visit in the RAU group. 6. After treatment, NAS showed a tendency to decrease in the RAU group.

• Journal of Oral Medicine and Pain
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• v.31 no.2
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• pp.113-120
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• 2006

The purpose of this study was to investigate whether there were any changes in taste sensitivity with oral lichen planus (OLP). Sixty subjects (26 males and 34 females) were included for the study and they were categorized into 2 groups (oral lichen planus 30 persons,control 30 persons), oral lichen planus group was investigated in the department of Oral Medicine, College of Dentistry, Pusan National University from April, 2005 to February, 2006 and control group was investigated in the clinic at Cheongju City from february, 2006 to april, 2006. The electrical taste thresholds were measured using an electrogustometer of the 4 different sites (tongue tip, tongue lateral, circumvallate papilla and soft palate) in oral cavity. The results were as follows; 1. The electrical taste threshold showed a tendency to decrease in the OLP group. 2. The electrical taste threshold showed a tendency to decrease in female group, but showed a tendency to increase in male group of the OLP group. 3. The electrical taste threshold showed a tendency to increase in tongue tip, tongue lateral of the multiple OLP group, but showed a tendency to decrease in circumvallate papilla, soft palate of the multiple OLP group. 4. The electrical taste threshold showed a tendency to increase in tongue tip, tongue lateral of the acute OLP group, but showed a tendency to decrease in circumvallate papilla, soft palate of the acute OLP group. 5. After treatment, electrical taste threshold was significant lower in soft palate of the OLP group than control group. 6. After treatment, NAS was significantly lower in soft palate of the OLP group than control group.

• Journal of Oral Medicine and Pain
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• v.33 no.1
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• pp.67-73
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• 2008

To investigate the change of taste sensitivity which follows after treatment for xerostomia, from September, 2006 to July, 2007, we categorized the patients, who were diagnosed as xerostomia in Oral Medicine, College of Dentistry, Busan National University, as subject group and from September, 2007 to December. The patients who were not diagnosed as systemic disease were categorized as control group. The results were as follows ; 1. Taste threshold comparison showed the differences at tongue lateral, tongue tip, circumvallate papilla between subject and control. 2. Taste threshold comparison showed no difference in male between subject and control. 3. Taste threshold comparison showed decrease in whole tongue except soft palate in female. 4. Taste threshold comparison showed no difference between first and second visit, but there was a tendency to change in circumvallate papilla.

• Journal of Oral Medicine and Pain
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• v.31 no.4
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• pp.275-281
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• 2006

The purpose of this study was to investigate whether there were any changes in taste function with buring mouth syndrome(BMS). 133 subjects (31 males and 99 females) were included for the study and they were categorized into 2 groups BMS 33 persons, control 100 persons) and investigated in the Dept. of Oral Medicine, Pusan National University Hospital from April,2005 to February,2006. The electrical taste thresholds were measured using an electrogustometer of 4 different sites in oral cavity (tongue tip, tongue lateral, circumvallate papillar and soft palate). The results were as follows : 1. The electrical taste threshold in BMS group was very significantly low. 2. The electrical taste thresholds in male and female of BMS group were significantly lower each other than those of control group 3. The electrical taste threshold of BMS group according to single/multiple lesions and chronicity were not different. 4. After treatment, electrical taste threshold and NAS decreased more significantly.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 1999.11a
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• pp.401-406
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• 1999

생활이 풍족해질수록 사람들은 음식이나 음료를 통하여 미각을 즐기는 경향이 강해지고 있다. 미각이 발달한 사람들은 다른 감각이 발달한 사람들보다 소비 욕구가 왕성하여 상품정보에 밝은 편이고 신제품에 대한 호기심도 많아 주요고객으로 환영받을 수 있는 가능성이 매우 높다. 이러한 점을 고려할 때 미각은 소비성향의 척도가 될 수 있으며, 이것이 상품개발에 중요한 지표가 될 가능성이 있다. 그러나 맛에 민감하다거나 둔감하다고 표현되는 개인의 미각물질에 대한 감도는 개인마다 일정치 않다. 이것은 미각물질에 따라 개인의 상대적인 역치의 고조나 미각 강도의 대소가 다르거나 감도가 다른 미각물질에 대한 수용구조에 개인차가 있기 때문이다. 이처럼 개인차가 있는 미각을 표준화된 방법으로 측정하는 것은 그리 쉬운 일이 아니다. 미각강도 측정을 위한 Time-Intensity curve는 1958년 음식물의 특성에 대해 관심을 가졌던 Nielson에 의해 개발되었는데 최근에 Takagi와 Asakura가 Time-Intensity curve분석과 기록을 위해 microcomputer를 이용한 방법을 개발하였다. 그들의 방범은 Time-Intensity curve를 모니터에 보여주고 data를 floppy discs에 기록하여 software로 분석하는 것이다. 본 연구는 이것을 좀더 편리하고 단순하게 만들기 위해 감각의 강도를 전기적 저항의 interface를 통하여 computer에 입력하는 대신에 mouse를 이용하여 입력하는 방법을 개발하였다. 새로이 개발된 Time-Intensity curve를 이용하여 커피성분 중 설탕과 프림의 농도에 변화를 주어 맛의 좋고 싫음의 미각강도를 측정하는 실험을 하였다. 그 결과 상품개발의 중요한 지표가 되는 미각의 강도를 측정할 수 있었고 이것은 향후 commercial한 상품의 개발에 유용한 지표가 될 것이라고 본다.시사한다. 본 연구에서는 한국 연구 조직에서 일하는 외국인 연구자들의 동기 및 성과에 영향을 미치는 많은 요인들을 확인할 수 있었다. 상관관계, 분산분석, 회귀분석 등을 통해 활용 성과에 미치는 영향 요인들을 도출하였다. 설문 분석을 통하여 동기 및 성과 사이에는 강한 상관관계가 존재하는 것을 확인할 수 있었으며 이는 전통적인 동기 이론들과 부합한다. 대부분의 변수가 동기 및 성과에 동시에 영향을 미치는 것으로 조사되었으며 그중에서도 조직 협력 문화, 외국인 연구자의 의사소통 및 협력성, 외국인 연구자의 연구 능력 관련 변수들 및 연구 프로젝트의 기술수명주기, 외국인 연구자의 기존 기술지식의 흡수 등이 가장 중요한 변수로 나타났다. 이는 우리가 주로 중국 및 러시아 과학자들을 활용하여 상업화하는 외국인 연구인력 활용 패턴과도 일치하는 결과이다. 즉 우호적인 조직문화를 가지고 있는 연구 조직에서, 이미 과학기술 지식을 많이 가지고 있고 연구 능력도 높은 외국인 과학기술자를, 한국에서 기술이 태동 또는 성장하고 있는 연구 분야에서 활용하는 것이 가장 성과가 좋다는 사실을 확인시켜 주고 있다. 국내에서 최초로 수행된 본 연구는 외국인 연구 인력의 활용 성과가 매우 높으며, 우리의 과학기술혁신시스템을 보완하는 유효한 수단으로써 외국인 연구 인력이 중요한 대안이 될 수 있음을 발견하였다. 외국인 연구 인력을 잘 활용하기 위하여 문제점 및 개선방안을 활용 환경, 연구 인력이 중요한 대안이 될 수 있음을 발견하였다. 외국인 연구 인력을 잘 활용하기 위하여 문제점 및 개선 방안을 활용 환경, 연구 인력관리. 인력 교류사업, 외국인 과학자 지원 창구 등으로 나누어서 정리하였다. 연구시설, 주거시설 등의 하드웨어적 환경에 대한 개선도 중요하지만 연구 인력의 관리 능력 제고, 인력 교류 사업의 개선, 정보 제공 등 소프트웨어적인 활용 능력을 제고하는데 정책적인 관심을 기

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.33-38
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• 2017

This study was conducted to investigate the fermentation forms of goat milk, and the changes in the flavor of goat milk fermented using single and mixed strains of commercial Lactobacilli during storage. The mixed strains reached a lower pH more quickly than the single strains. The mixed strains also had higher rates of Lactobacillus proliferation. The tastes detected in sensory tests can differ depending on the skill levels of the panel, making it difficult to obtain reproducible and objective data when numerous samples are analyzed. Therefore, we measured changes in flavor during storage using taste sensors. The taste sensors measured diverse flavor changes in goat milk fermented using single strains and mixed strains. Notably, this study is the first in our country to measure changes in the taste and composition of fermented milk during cold storage using taste sensors. This work could have great value for the maintenance and monitoring of dairy products within their expiration dates.

• Journal of TMJ Balancing Medicine
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• v.8 no.1
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• pp.24-29
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• 2018

Objectives: The purpose of this study was to report the effect of Postural Yinyang Correction of the Temporomandibular joint (Functional Cerebrospinal Therapy, FCST) for phantogeusia. Methods: A patient with phantogeusia was treated at the Department of Acupuncture & Moxibustion, Dong-Eui University Korean Medicine Hospital from Oct 10th, 2018 to Dec 4th, 2018. A patient received 24 times of FCST with Customized TMJ Balancing Intraoral Appliance, upper cervical manipulation. To estimate the efficacy, Visual Analogue Scale (VAS), Oral Health Impact Profile-14 (OHIP-14) and questionnaire. Results: The patient showed a certain degree of improvement in phantogeusia and other subject symtoms within 8 weeks. Adverse effects were not reported. Conclusions: These results showed that FCST using an Customized TMJ Balancing Intraoral Appliance, may be useful for reducing the symptoms of phantogeusia.

• Food Science and Industry
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• v.46 no.3
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• pp.40-48
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• 2013

• Proceedings of the ESK Conference
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• 1995.04a
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• pp.35-39
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• 1995

인간의 감성평가 기술은 제품설계에 필요한 중요한 기술로 인식되고있다. 정량적이고 객 관적인 감성평가를 위한 구체적인 연구가 요구된다. 본 연구는 생리신호가 인간감성에 따라 변화한 다는 가정아래 인간 오감(청각, 시각, 후각, 미각, 촉각)에 대한 생리신호 (EEG, ECG, GSR, FEMG)의 변화를 측정하였다. 감각종류로 긍정적 감성과 부정적 감성을 유발할 4개의 자극이 피실험자에게 제시되었고, 모든 생리신호를 동기화하여 측정하였다. 측정된 신호는 통계처리하여 주관적으로 평가한 감성과의 상관성을 분석하였고 긍정적인 감성과 부정적인 감성에 따른 신호변화의 특성을 파악하여 감 성평가를 위한 상관성을 관찰했다.

• Investigative Magnetic Resonance Imaging
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• v.9 no.1
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• pp.30-35
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• 2005

Purpose : The purpose of this study is to observe the blood oxygen level dependent (BOLD) contrast changes due to the reaction of human brain at a gustatory sense in response to a salty-taste stimulation. Materials and Methods : Twelve healthy, non-smoking, right-handed male subjects (mean age: 25.6, range: 23-28 years) participated in this salty-taste stimulus functional magnetic resonance (fMRI) study. MRI scans were performed with 1.57 GE Signa, using a multi-slice GE-EPI sequence according to a blood-oxy-gen-level dependent (BOLD) experiment paradigm. Scan parameters included matrix size $128\times128$, FOV 250 mm, TR 5000 msec, TE 60 msec, TH/GAP 5/2 mm. Sequential data acquisitions were carried out for 42 measurements with a repetition time of 5 sec for each taste-stimulus experiments. Analysis of fMRI data was carried out using SPM99 implemented in Matlab. NaCl solution $(3\%)$ was used as a salty stimulus. The task paradigm consisted of alternating rest-stimulus cycles (30-second rest, 15-second stimulus) for 210 seconds. During the stimulus period, NaCl-solution was presented to the subject's mouth through plastic tubes as a bolus of delivered every 5 sec using -processor controlled auto-syringe pump. Results : Insula, frontal opercular taste cortex, amygdala and orbitofrontal cortex (OFC) were activated by a salty-taste stimulation $(NaCl,\;3\%)$ in the fMRI experiments. And dosolateral prefrontal cortex (DLPFC) was also significantly responded to salty-taste stimuli. Activation areas of the right side hemisphere were more superior to the left side hemisphere. Conclusion : The results of this study well correspond to the fact that both insula, amygdala, OFC, DLPFC areas are established as taste cortical areas by neuronal recordings in primates. Authors found that laboratory-developed auto-syringe pump is suitable for gustatory fMRI study. Further research in this field will accelerate to inquire into the mechanism of higher order gustatory process.