• MALSORI
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• no.39
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• pp.73-86
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• 2000

This paper aims to research the influence of mother tongue (Polish) on the perception of a foreign language (Korean) i.e. how vowel sounds that are totally unfamiliar to the listeners are perceived, how the similar sounds are perceived and whether the perception differs according to the phonetic values of the neighbouring sounds. As a result, the degree of the influence of Ll on the vowels of L2 is different in each case and mostly depends on the familiarity of the vowel in question and on the articulatory similarities between the vowels in both languages. The results are as follows; The best perception was observed with Korean /i/ and /a/ (very similar places of articulation in both languages). The worst degree of perception was Korean /(equation omitted)/ that is very unfamiliar to Polish subjects. Vowels that are not so different from the Ll sounds were perceived fairly well. Another important result is that Polish listeners seem to be more sensitive to lip rounding than to the height of the tongue. The role of the neighbouring sounds seems to be of a considerable importance, Depending on the preceding vowel, a sudden drop or rise in the degree of the perception was observed.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.26 no.5
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• pp.437-445
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• 2000

Object This study is focused on the comparison between $CO_2$ laser and scalpel by examining the overal process of wound healing after partial glossectomy of rats so that the result from the research could be easily applied to actual clinical environment. Method and Material In this research, 2mm defect was formed on both lateral borders of the tongue of rats by using $CO_2$ laser and scalpel respectively. 4rats were sacrified each time on the 1st, 2nd, 4th, 7th, 14th and 21th day according to a general method. After fabricating $5{\mu}m$ paraffin specimen, H&E staining and MT staining were performed. Results Compared to scalpel, wound healing by $CO_2$ laser leads to a earlier initiation of vascular proliferation and re-epithelization. Therefore, some influence is exerted on the early stage of wound healing. However, the two methods seem to undergo the similar healing process.

• Korean Journal of Biological Psychiatry
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• v.5 no.1
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• pp.129-133
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• 1998

Objective : Base on clinical practice, the authors report a case of tardive dyskinesia arising during the course of treatment with resperidal. Methods : This article was review and analysis of a case on risperidone-induced tardive dyskinea. Results : Mrs K, a 51-year-old woman with a 1-year history of schizophrenic disorder, gradually developed tardive dyskinetic movement of the mouth, lip, and tongue over a 4 month period(From July, 1996 to June, 1997) while taking risperidone. Initially she was treated with haloperidol and alprazolam. However, the haloperidol was subsequently discontinued because of EPS developed. From 11th March, 1997, she was observed to have a severe form of tardive dyskinesia involving her tongue, lip, and mouth. After risperidone was withdrawn at 9th May 1997, her tardive dyskinetic movement was disappeared. Conclusions : This is, to our knowledge, the first report of the onset of tardive dyskinesia in a patient taking risperidone. However, additional controlled studies of specific questions are needed ; e.g., the dose-response curves for produce tardive dyskinesia and the mechanism of producing risperidone-induced tardive dyskinea and so on.

• Phonetics and Speech Sciences
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• v.11 no.2
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• pp.1-13
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• 2019

This study explored the relationship between accurate vowel production and proficiency levels in L2 English produced by Korean EFL adult learners. To this end, nine English vowels /i, ɪ, ɛ, æ, ʌ, ɔ, ɑ, ʊ, u/ were selected and adjacent vowels paired up (e.g., /i/-/ɪ/, /u/-/ʊ/, /ɛ/-/æ/, /ʌ/-/ɔ/, /ɔ/-/ɑ/). The spectral features of the pairs were measured instrumentally, namely F1 (indicating tongue height) and F2 (indicating tongue backness). Meanwhile, the durations as well as spectral features of the tense and lax counterparts in /i/-/ɪ/ and /u/-/ʊ/ were measured, as both temporal and spectral features are important in distinguishing them. The findings of this study confirm that higher-rated speakers were better able to distinguish the contrasts in the front vowel pairs /i/-/ɪ/ and /ɛ/-/æ/ than lower-rated learners, but in the central and back vowel pairs /u/-/ʊ/and /ʌ/-/ɔ/ (though not /ɔ/-/ɑ/), Korean EFL learners generally showed difficulty distinguishing adjacent vowels with spectral cues. On the other hand, the durations of the tense and lax vowels showed that the lower-rated speakers were less able to use the temporal feature to differentiate tense vowels from their lax counterparts, unlike previous studies that found that in general Korean learners depend excessively on the temporal cue to distinguish tense and lax vowels.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.379-387
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• 2019

The effects of dry-aging on changes in taste compounds and electronic taste sensing traits of pork were investigated. Ten pork belly and shoulder blade cuts were divided into wet-aging and dry-aging treatments and stored for 21 days at $2^{\circ}C$. The contents of nucleotides and free amino acids, and electronic tongue analysis were investigated at different aging periods (1, 7, 14, and 21 days). The contents of inosine and hypoxanthine of dry-aged pork cuts increased more rapidly, and they were significantly (p<0.05) higher than wet-aged pork cuts. Total free amino acids of dry-aged pork cuts were also significantly (p<0.05) higher than those of wet-aged pork cuts after 21 days of aging. Consequently, umami intensity of dry-aged pork cuts increased more rapidly and the values were significantly (p<0.05) higher than those of wet-aged pork during 21 days of aging. Results suggested that the better palatability of dry-aged pork cuts might be due to higher umami intensity in relation to higher contents of inosine, hypoxanthine, and free amino acids.

• Speech Sciences
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• v.7 no.4
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• pp.93-105
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• 2000

The English schwa sound has special characteristics which are distinct from other vowels. It is non-phonemic and occurs only in an unstressed syllable. Compared with the English schwa, the Korean /e/ is a full vowel which has phonemic contrast. This paper had three aims. One was to see whether there is any relationship between English full vowels and their reduced vowel schwas. Second was to see whether there is any possible target in the English schwa sounds which are derived from different full vowels. The third was to compare the English non-phoneme vowel schwa and the Korean full vowel /e/ in terms of articulatory positions and duration. The study results showed that there is no relationship between each of the full vowels and its schwa. The schwa tended to converge into a possible target which was F1 456 and F2 1560. The Korean vowel /e/ seemed to have its distinct position speaker-individual which is different from the neutral tongue position. The evidence that the Korean /e/ is a back vowel was supported by the Seoul dialect speaker. In duration, the English schwa was much shorter than the full vowels, but there was no significant difference in length between the Korean /e/ and other Korean vowels.

• Proceedings of the ESK Conference
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• 1997.04a
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• pp.17-25
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• 1997

The evoked potentials for concentrations of solutions of the four qualities of tastes(i.e., sweet, salty, sour, and bitter tastes) were measured. The solution was applied to the chorda tympani nerve located on the left side of the tongue at 20mm from the tip and 15mm left from the center line. The evoked potentials were detected from Cz referred to A1(left lobe) with the ground at the Fpz position. The Maximum potential level and its latency were evaluated. The individual threshold level of concentration of the solutions of four tastes were measured. Artificial saliva was used as a control solution. The evoked positive potentials for four qualities of tastes (i.e., gustatory evokde potentials) were found to be around 150ms by averaging eight responses. The arbitrary concentration of the solutions were presented by the relative concentration, which was the ratio of the arbitrary concentration to the individual threshold level. The characteristic relations between the latency and the relative concentration ;and those between the potential level and the relative concentration were evaluated. These evalutions showed that (1) the latencies for salty and bitter tastes denoted the minimum values due to for the change of relative concentration, and that (2) the latency for sour taste decreased as the relative concentrations increased, while the latency for sweet taste denoted the inverse tendency, Sinificant differences between any two maximum potential levels were not recognized. A response latencies to sucrose were abolished after treatment of tongue by a sweet-suppressing agent.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.483-497
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• 2024

This study investigated the effects of ultra-ground seaweed powders (USP) on the physicochemical properties (proximate composition, mineral contents, pH, color, shear force, sensory evaluation, electronic nose, and electronic tongue) of restructured black goat jerky. Restructured black goat jerky was prepared using three different treatments, i.e., 3% (w/w) each of ultra-ground sea tangle (ST; Undaria pinnatifida), sea mustard (SM; Saccharina japonica), and sea string (SS; Gracilaria verrucosa) powders. Moisture and ash contents were significantly higher in the USP-treated group than in the control (p<0.05). Potassium, calcium, and zinc contents were significantly higher in the SM than in the other USP-treated groups (p<0.05). In contrast, pH values were significantly higher in the ST and SM than in the control and SS (p<0.05). CIE L^*, CIE a^*, CIE b^*, and shear force were significantly lower in the USP-treated groups than in the control (p<0.05). Sensory evaluation revealed no significant difference in taste, texture, seaweed-like odor, and goaty flavor (p<0.05). Principal component analysis (PCA) and peak graph analysis of the electronic nose showed that the SS differed the most from the control compared with the other USP-treated groups, owing to the seaweed odor of ultra-ground SS powder. The PCA and ranking analysis of the electronic tongue showed that the umami taste of the SM was higher than that of the control and other USP-treated groups. Therefore, the potassium, calcium, zinc contents, and umami taste of reconstituted black goat jerky were significantly higher in the SM than in the control and other USP-treated groups.

• Journal of Korean society of Dental Hygiene
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• v.8 no.1
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• pp.119-131
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• 2008

This study was peformed in order to find out the relationship between the causing factors and the production of each gas 01 oral malodor, to contribute the oral malodor control at dental clinic as well as to establish the effective application of malodor control project for public oral health program 127 patients from 20 to 40 years old who had been visited for preventive dental cares were participated for the study. Such items as caries status, periodontal status, salivary flow, viscosity, pH. Snyder test, plaque deposit and tongue plaque were checked through the oral examination in order to find out the contributing factors Hydrogen sulfide, Methyl mercaptan, Di-methyl sulfide and Ammonia gas components were checked with Oral-Chroma and Attain, the oral malodor check units. Not only the corelation coefficiencies but also the multi-way variance analysis were calculated between each causing factor and each component of oral malodor gases to estimate the contributing factors of the oral malodor. 1. There was no relationship between the caries status and each component pf the oral malodor such as sulfur compound or Ammonia, both in laboratory test and VAS test (pF0.05). It revealed negative relationship between Hydrogen sulfide and FT(rM-0.1904. pE0.05) as well as the VAS and FT (rM-0.210. pE0.05). S0, it was estimated that the less oral malador was recognized when caries state changed to filled state in Hydrogen sulfide laboratory test or VAS test 2. High relationship was showed between salivary flow and Hydrogen sulfide (rM-0.183, pM0.039), Methyl mercaptan(rM-0.234, p-0.008). Dimethyl sulfide(rM-0.234, pM0.008) and Ammonia(-0.361. pM0.001) gas(pE0.05). 3. There was a high relationship between M-PHP(Modified-Patient Hygiene Performance Index) and tong plaque all kinds of sulfide(rM0.249. pM0.005). Ammonia gas component(rM0.232, pM0.009). 4. It was found that considerable relationship was appeared between the periodontal status and Ammonia gas (rM0.274, pM0.002), so, it should be needed to control Ammonia. Such dental Cares as the prevention or early treatment of periodontal disease and the accelerating the salivary flow as well as reducing the amounts and activities of filament or spiral typed oral micro-organism were recommended for adults, not only for dental care program at the dental clinics but also for public health programs, in order to promote the oral health and quality of file for individual and community peoples.

• Journal of Korean society of Dental Hygiene
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• v.19 no.6
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• pp.1099-1107
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• 2019

Objectives: The purpose of this study was to investigate the changes in pH in the oral cavity using the probiotic intake method. Methods: A total of 109 participants were enrolled and randomly assigned to three groups. Participants in the control group did not ingest powdered probiotics, those in experimental group 1 ingested powdered probiotics by dissolving them on the tongue, and those in experimental group 2 dissolved powdered probiotics on the tongue and rinsed with water. pH values were measured 5 times in all. The significance of each group was examined by the Kruskal-Wallis test. The trend over time was expressed as a graph with groupwise means and confidence intervals, considering repeated measurement data. Results: A significant difference was found between the control group and experimental group 1 at two time-points, i.e., immediately after intake and 3 min after ingestion. As a result of the time trend, the pH value of experimental group 2 was smaller than that of experimental group 1, compared to the control group. Conclusions: Studies have shown that taking probiotics with water may help reduce changes in oral pH. Probiotics should be aware of live bacteria and provide consumers with more detailed information on proper dosage and precautions.