• 대한한의진단학회지
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• 제16권1호
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• pp.9-18
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• 2012

Objectives The aim of this study is to propose an optimized tongue colour interpolation method to achieve accurate tongue image rendering. Methods We selected 60 colour chips in the chips of DIC color guide selector, and then divided randomly the colour chips into two groups. The colour chips of a group (Gr I) were used for finding the optimized colour correction factor of error and those of the other group (Gr II) were used for verifying the correction factor. We measured colour value of the Gr I colour chips with spectrophotometer, and took the colour chips image with a digital tongue image system (DTIS). We adjusted colour correction factor of error to equal the chip colour from each method. Through that process, we obtained the optimized colour correction factor. To verify the correction factor, we measured colour value of the Gr II colour chips with a spectrophotometer, and took the colour chips image with the DTIS in the two types of colour interpolation mode (auto white balance mode and optimized colour correction factor mode). And then we calculated the CIE-$L^*ab$ colour difference (${\Delta}E$) between colour values measured with the spectrophotometer and those from images taken with the DTIS. Results In auto white balance mode, The mean ${\Delta}E$ between colour values measured with the spectrophotometer and those from images taken with the DTIS was 13.95. On the other hand, in optimized colour correction factor mode, The mean ${\Delta}E$ was 9.55. The correction rate was over 30%. Conclusions In case of interpolating colour of images taken with the DTIS, we suggest that procedure to search the optimized colour correction factor of error should be done first.

• 상하수도학회지
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• 제37권6호
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• pp.425-435
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• 2023

Organoleptic parameters such as color, odor, and flavor influence consumer perception of drinking water quality. This study aims to evaluate the taste of the selected bottled and tap water samples using an electronic tongue (E-tongue) instead of a sensory test. Bottled and tap water's mineral components are related to the overall preference for water taste. Contrary to the sensory test, the potentiometric E-tongue method presented in this study distinguishes taste by measuring the mineral components in water, and the data obtained can be statistically analyzed. Eleven bottled water products from various brands and one tap water from I city in Korea were evaluated. The E-tongue data were statistically analyzed using multivariate statistical tools such as hierarchical clustering analysis (HCA), principal component analysis (PCA), and partial least squares discriminant analysis (PLS-DA). The results show that the E-tongue method can clearly distinguish taste discrimination in drinking water differing in water quality based on the ion-related water quality parameters. The water quality parameters that affect taste discrimination were found to be total dissolved solids (TDS), sodium (Na+), calcium (Ca²⁺), magnesium (Mg²⁺), sulfate (SO₄^2-), chloride (Cl^-), potassium (K⁺) and pH. The distance calculation of HCA was used to quantify the differences between 12 different types of drinking water. The proposed E-tongue method is a practical tool to quantitatively evaluate the differences between samples in water quality items related to the ionic components. It can be helpful in quality control of drinking water.

• Preventive Nutrition and Food Science
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• 제22권1호
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• pp.30-36
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• 2017

Physicochemical properties of Fujian Yongchun aged vinegar (FYAV) and Shanxi mature vinegar (SMV) were compared in terms of the fermentation methods applied and aging periods (3, 5, 8, and 10 years), and combined E-nose/E-tongue analyses were performed to assess their flavors. Compared with submerged fermentation-derived FYAV, solid-state fermentation-derived SMV showed higher values of pH, brix, soluble solids, total phenolic content, and antioxidant activity, but not total acidity or total organic acids. Aging period resulted in an increase in pH, total phenolic content, and antioxidant activity. Principal component analysis based on E-tongue/E-nose analyses was performed to distinguish between the vinegars produced by different fermentation methods and under aging periods. Solid-state fermentation and an aging process were considered good techniques for vinegar brewing, considering the various organic acids and high levels of total phenolics and antioxidant activity.

• 재활치료과학
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• 제11권3호
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• pp.7-22
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• 2022

목적 : 본 연구는 연하장애를 가진 뇌졸중 환자에게 적용된 혀 운동을 체계적으로 분석한 논문이다. 혀 운동에 대한 전반적인 효과를 검증하고, 현재 이루어지고 있는 혀 운동에 대한 경향을 파악하는데 그 목적을 가지고 근거를 제공하고자 한다. 연구방법 : PRISMA(Preferred Reporting Items for Systematic Reviews and Meta-Analysis) 체크리스트 및 흐름도를 이용하여 체계적 고찰을 시행하였다. 데이터베이스는 PubMed, MEDLINE, CINAHL, RISS, e-article 을 통해 문헌 검색을 진행하였다. 본 연구에 사용된 문헌의 수는 총 6편이었고, 문헌의 질을 평가하기 위하여 PEDro scale(Physiotherapy Evidence Database scale)을 사용하였다. 결과 : 분석된 논문 6편에서 3가지의 중재 방법이 포함되었다. 혀 운동의 종류로는 혀 근력훈련 3편, 혀 근력 및 정확도 훈련 2편으로 모두 아이오와 구강 수행 도구를 통한 중재를 시행하였고, 혀 신장훈련을 적용한 논문이 1편이었다. 조사된 문헌에서 시행한 중재 별 치료 효과는 모두 효과가 있는 것으로 확인되었다. 하지만 대부분 표본수가 적어 일반화 시키기는 어려울 것으로 생각되며, 실험군과 대조군 비교 시 몇몇 그룹 간에 유의한 차이가 발견되지 않은 결과들이 있는 만큼 전통적 연하재활치료도 구강기 연하장애를 가지고 있는 환자들에게 적절한 치료 방법으로 판단된다. 결론 : 본 연구는 작업치료사들이 연하장애를 가진 뇌졸중 환자들에게 혀 운동을 적용함에 있어 효율적인 연하재활치료를 제공하는데 도움을 줄 수 있을 것이며, 혀 운동의 효과를 알아보기 위해 더 많은 연구축적이 이루어져야 할 것으로 생각된다.

• 한국식품과학회지
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• 제48권5호
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• pp.430-436
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• 2016

본 연구에서는 한국, 중국, 일본 및 미국산 시판 천연발효 사과식초의 객관적인 향미특성 평가를 위해 SPME-GC/MS, 전자코, 전자혀 및 관능적 분석 특성을 비교하였다. SPME-GC/MS 분석결과, 시판 사과식초의 공통된 휘발성분은 acetic acid 외 isovaleric acid, octanoic acid, phenethyl alcohol, phenethyl acetate 등으로 확인되었다. 한편, 한국산 식초에는 acid류가, 미국산 식초에는 acetic ester류가 주된 향기성분으로 확인되었고, 중국산 식초에는 ethyl acetate 성분이 높은 비율로 확인된 반면, 일본산에서는 acetic acid 비율이 낮았다. 한국산 및 중국산 식초는 전자코 패턴에서 독립된 패턴으로 구분되었고, 모든 식초에서 높은 함량으로 분리된 성분은 Kovats 분석을 통해 acetic acid로 예측되었다. 중국산 및 일본산 식초는 전자혀 분석에서 각각 뚜렷한 맛 패턴의 분리를 나타내었다. 관능평가에서 신맛이 높게 평가된 식초는 전반적 기호도에서 비교적 높은 평점을 보여주었고, 관능적 냄새, 신맛 및 단맛 항목은 각각 전자코 분석의 PC1, 전자혀의 SRS sensor 및 SWS sensor 값과 $r^2=0.83$ 이상의 높은 상관계수를 나타내었다. 이상의 결과, 시판 사과식초는 전자코 및 전자혀 패턴 분석을 통해 한국, 중국, 일본 및 미국산 시료로 구분될 수 있었고, 관능적 평점은 E-sense 분석결과와 높은 상관성을 보여주어, 관능검사를 대체할 전자코 및 전자혀 분석의 활용가능성을 확인하였다.

• 한국식품과학회지
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• 제45권2호
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• pp.142-147
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• 2013

Pale ale류에 속하는 수입산 시판 맥주 3종과 신제품 맥주를 대상으로 일반적 품질특성과 향기패턴 및 맛의 성향을 비교하였다. 그 결과 신제품은 4.35%의 알콜 함량을 나타냈으며 B.U.는 3.5, 색도는 34.43(EBC), sweetness는 $2.28^{\circ}P$, pH는 3.96, 총산은 5.21, 폴리페놀은 181.22 mg/L의 함량을 보였다. 전자코에 의한 향기패턴의 경우 시판 맥주와는 구분되어 다른 향기특성을 갖는 것으로 나타났으며, GC를 이용한 총 14종의 휘발성분 중 ethyl acetate, isobutanol, isoamyl acetate, isoamyl alcohol, ethyl hexanoate 함량의 차이를 보였고 그 외 물질들은 시판 맥주와 유사한 것으로 나타났다. 전자혀 분석에서는 시판 맥주에 비하여 NB의 신맛이 부족한 것으로 나타났으며 맥주의 주요한 쓴맛을 나타내는 성분 중 하나인 quinine을 정량 한 결과 시판 맥주에서의 농도는 1.5-1.8 mg/L 사이로 나타났다.

• 한국식품영양과학회지
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• 제45권7호
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• pp.1001-1009
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• 2016

본 연구에서 된장의 맛에 관련된 품질인자를 도출하기 위해 개량된장과 전통된장의 이화학적 및 관능적 특성을 평가하였다. 된장의 이화학적 특성에서는 수분 함량, 무기질 함량, 당류, 식염, pH 및 적정산도와 유리아미노산 함량이 유의적인 차이를 나타내지 않았으며, e-tongue를 비롯한 관능적 특성인 전체기호도 값이 개량된장과 전통된장 사이에서 차이를 나타내었다. 이러한 된장의 맛을 판정할 수 있는 품질 지표를 선정하기 위해 전자혀 분석 값과 관능평가 결과인 전체적 기호도 간의 상관관계 및 회귀분석을 실시하였다. 그 결과 맛에 대한 상관관계는 SRS(sourness), STS(saltiness), UMS(umami) 값이 각각 -0.772, -0.642, 0.678로 밀접한 관련이 있고, 다중회귀분석 한 결과 신맛(SRS), 짠맛(STS)의 두 변수가 된장의 맛에 영향을 미친다고 할 수 있었다. 따라서 된장의 풍미에는 된장의 종류(개량된장, 전통된장)와 상관없이 신맛과 짠맛이 관여한다는 것을 알 수 있었다.

• 대한후두음성언어의학회지
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• 제11권1호
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• pp.76-80
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• 2000

Tongue-tip trill is a sound made by the tongue tip making contract with the alveolar ridge and oscillating rapidly as sound is produced. It is an exercise used by many singers to warm up the voice and used as one of the methods of voice rehabilitation for patients who have the vocal folds scarred postoperatively and also who present with a variety of disorders, particularly hypofunction and presbyphonia. We intended to investigate the mucosal vibration of the true vocal folds on tongue-tip trill by electroglottography and to find e effective methods of tongue-tip trill. One adult male volunteer participated. Spectrography and electroglottography were checked repeatedly 15 times, more than 5 second in each times, at same pitch, in three conditions of phonation : sustained /a/ vowel, anterior trill in which tongue-tip vibrated at anterior portion of alveolar ridge just behind the anterior tooth, and posterior trill in which at palatal crest behind the transverse palatine fold We measured the first and second formant to determine indirectly the position of tongue and calculated speed quotient and the ratio of closing phase to closed phase. Speed quotients of posterior trill were higher than sustained /a/ vowel and anterior trill in 14 times. The ratio of closing phase to dosed phase of posterior trill were lower than the others in 14 times. Mucosa of true vocal folds is vibrated more effectively on posterior trill rather than sustained /a/ vowel and anterior trill. So, when tongue-tip trill is used as a method of voice rehabilitation, we suggest that posterior trill is better in producing effective mucosal vibration

• 말소리와 음성과학
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• 제2권4호
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• pp.119-127
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• 2010

Recently, we have launched a large-scale articulatory study to investigate how the three-way contrastive stops (i.e., lenis, fortis, and aspirated) in Korean are kinematically expressed (i.e., in terms of articulatory movement characteristics) in various contexts, using a magnetometer (Electromagnetic Articulography). In this paper, we report some preliminary results about how the three-way bilabial series /p,$p^h,p^*$/ produced in /Ca/ context in isolation are kinematically characterized not only during the lip closure but also during the following vocalic articulation. Some important notes could be made from the results. First, the degree of lip constriction (as measured by the lip aperture between the upper and lower lips) was smaller for the lenis /p/ and larger for the fortis/aspirated /$p^*,p^h$/, showing a two-way distinction during the closure. Second, the tongue lowering for the following vowel was more extreme after the lenis /p/ than after the fortis/aspirated /$p^*,p^h$/. Regarding this vocalic articulatory difference in the tongue height, we discussed the possibility that the articulatory tension associated with the fortis/aspirated stops is further reflected in the lingual vocalic movement maintaining the tongue position to a certain level for the following vowel /a/, while the lenis consonant does not impose such articulatory constraints, resulting in more tongue lowering. Finally, the temporal relationship between the release of the stop closure and the lowest tongue position of the following vowel remained constant, suggesting that CV coordination is invariantly maintained across the consonant type. This pattern was interpreted as supporting the view that the consonant and vowel gestures are coordinated in much the same way across languages.

• 치과방사선
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• 제20권1호
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• pp.125-133
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• 1990

It is known that radiation therapy is a kind of treatment choices of the maxillofacial tumors. This study is designed to investigate the effects of irradiation on rat's tongue tissues as functional tissues which relate to taste, mastication, and pronunciation. 88 rats (Sprague Dawley branch, male) were divided into control group of 4 and experimental group of 84. Experimental group was singly exposed to Co-60 irradiation with 8, 13, 18 Gy in the head and neck region. Animals were sacrificed on 1 hour, 3 hours, 6 hours, 1day, 3 days, 7 days, and 28 days after the irradiation. The specimens were observed by histopathological examination employing H-E stain and Van-Gieson stain. The results were follows; 1. The tongue tissue were severely swollen on the 1 hour after irradiation, but gradually decreased in course of time. 2. The basal cells of epithelium of tongue proliferated at initial stage of irradiation, but gradually decreased. The Keratin layer were gradually increased. 3. The muscles within the tongue were severely degenerated at initial stage of irradiation, but gradually recovered almost normally. 4. The tissue changes after irradiation were gradually increased by the degree of irradiation.