• The Journal of the Society of Korean Medicine Diagnostics
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• v.16 no.1
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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.

• Journal of Korean Society of Water and Wastewater
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• v.37 no.6
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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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• v.22 no.1
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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.

• Therapeutic Science for Rehabilitation
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• v.11 no.3
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• pp.7-22
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• 2022

Objectives : This study was a systematic review of tongue movements in stroke patients with dysphagia. This study aimed to provide a basis for verifying the effects of tongue movement and identifying the tendency of tongue movement. Methods : A systematic review was conducted using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses checklist and flow chart. PubMed, MEDLINE, CINAHL, RISS, and e-articles databases were searched. A total of six documents were investigated, and the PEDro scale was used to evaluate the quality of the papers. Results : Three intervention methods were included in the six papers analyzed. Regarding the type of tongue exercise, three TPRT (Tongue to Palate Resistance Trainings) and two TSAT (Tongue Strength and Accuracy Training) were mediated through the IOPI (Iowa Oral Performance Instrument), and only one study applied TSE (Tongue Stretching Exercise). The treatment effects for each intervention implemented in the literature were confirmed to be effective. However, generalizability of findings is difficult because of the small sample size. Further, no significant difference was found between the experimental and control groups. Conclusions : This study can help occupational therapists provide efficient swallowing rehabilitation treatment by applying tongue exercises to stroke patients with dysphagia. More research should be conducted to determine the effects of tongue exercise.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.430-436
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• 2016

Solid phase microextraction and gas chromatography-mass spectrometry (SPME/GC-MS), electronic nose, and electronic tongue were used to characterize the sensory profiles of cider vinegars from Korea (K1-2), China (C1-2), Japan (J1-2), and US (U1-2). SPME-GC/MS detected acetic acid as the common volatile compound in all vinegars, in addition to isovaleric acid, octanoic acid, and phenethyl acetate. Acids and acetic esters were the major components of Korean and US vinegar samples, respectively. Chinese vinegars had high ethyl acetate content, while Japanese samples were characterized by a low content of acetic acid. Principal component analysis (PCA) pattern provided a clear categorical discrimination of Chinese vinegars by E-nose and E-tongue analyses. The instrumental sensory scores and the taste attributes for flavor ($r^2=0.9431$), sourness ($r^2=0.9515$), and sweetness ($r^2=0.8325$) were highly correlated. Therefore, SPME/GC-MS, E-nose, and E-tongue analyses may be useful tools to discriminate the sensory profiles of cider vinegars of different origins.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.142-147
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• 2013

This study was conducted to evaluate and compare new beer (NB) with market beers, e.g., New castle brown ale (NC), Victoria bitter (VB), and Coopers pale ale (CP) using physicochemical parameters. In addition, pattern recognition analyses were carried out using an electronic nose based on mass spectrometry (MS-E nose) and an electronic tongue (E-tongue) for differentiation of the different types of beer. The measured alcohol content of NB was 4.37%. NB was not significantly different compared with other types of beer with regard to bitterness unit, color, and polyphenol content (p<0.05). On the basis of the flavor pattern determined by the MS-E nose, NB was separated by DF1 (first score from discriminant function analysis), while NC, VB, and CP were located in the same group. The result of the E-tongue showed that the different samples could be clearly discriminated; NB was less sour. It was suggested that the discriminant function analysis (DFA) given by the MS-E nose and E-tongue could be used for evaluations during new product development. Furthermore, because of its simplicity, it might be possible to use the validated method for the evaluation of beer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.1001-1009
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• 2016

This study was conducted to investigate the relationship between quality factors and palatability of modified Doenjang and traditional Doenjang. Fourteen types of Doenjang, including three modified Doenjang and 11 traditional Doenjang samples, were analyzed to evaluate their physicochemical and sensorial properties. There were differences in e-tongue, which indicates overall acceptability. Water contents, minerals, total sugar contents, salt contents, pH, titratable acidity, and free amino acids of Doenjang did not show significant differences. From the correlation and regression analysis, palatability was closely related to the e-tongue sensor such as $X_1$ (sourness), $X_3$ (saltiness), and $X_4$ (umami) to -0.772, -0.642, and 0.678, respectively. The regression equation for sensorial palatability (Y) was Y=$45.356-0.008X_1-0.010X_3$ with a coefficient of 0.882.

• Journal of the Korean Society of Laryngology, Phoniatrics and Logopedics
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• v.11 no.1
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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

• Phonetics and Speech Sciences
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• v.2 no.4
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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.

• Journal of Korean Academy of Oral and Maxillofacial Radiology
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• v.20 no.1
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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.