• Architectural research
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• v.12 no.1
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• pp.1-8
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• 2010

This research paper explores selected behavioral outcomes of a multi-sensory environment. An experimental study was conducted at a specialized facility for the ageing in Sweden. The objective was to explore the effects of agitated behaviors of ageing residents with dementia and to identify any short-term effects. Appointed nursing staff was instructed to record physically and verbally agitated behaviors on three occasions; pre-session, mid-session, and post-session. Over seven months, nine participants received sixty-one sessions in the multi-sensory room. ANOVA and Post hoc multiple comparisons were performed to identify the differences in mean between each session. Generally irritated/frustrated behavior and eating/drinking non foods revealed statistically significant differences, while there were no significant results in verbally agitated behavior. One short-term effect was observed in one agitated category; a reduction of generally irritated/frustrated behavior. These results suggest that the multi-sensory environment can have positive effects on some manifestations of agitated behavior. This study proposes that a multi-sensory environment may be recommended as an alternative intervention for physically agitated behavior among this category of residents. However, more research is needed to understand the specific effects and the best use of the multi-sensory environment for this population.

• Journal of the Korea Society for Simulation
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• v.14 no.3
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• pp.55-66
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• 2005

Virtual reality (VR) simulators have been extended to transfer knowledge and education, and demands for exhibition systems for science education and cultural experiences has also increased. Existing VR simulators, which are based on the dynamics equations of motion, cannot easily be adapted to changes in simulation contents. In order to effectively transfer knowledge and maintain interests through educational applications, an experiential system that has multi-sensory effects as well as motion effects is required. In this study, we designed and implemented a motion generation that is tailored to experiential exhibition systems and multi-sensory VR effects. Both the sense of motion which is generated from the movement of the viewpoint of the visual image, and motion effects which are constructed in advance, are applied to motion simulation. Motion effects which occur during interaction between the user and the exhibition system can be easily added. Various sensory cues that are appropriate to the exhibition system are also considered.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.5
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• pp.3579-3586
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• 2015

In this study, EEG, HRV, and Vibra image were compared and analyzed in the environmental test room due to stimulation of aroma and color temperature. The condition of the environmental test room was in temperature $25[^{\circ}C]$, relative humidity 50[RH%], air current speed 0.02[m/s] and illuminance 1000[lux] with setting up different sensory stimulation condition which are before exposure, single-sensory stimulation of Jasmine scent, single-sensory stimulation of RED color lighting, and multi-sensory stimulation of Jasmine scent and RED color lighting. The result of this study, at multi-sensory stimulation of Jasmine scent and RED color lighting, relative $S{\alpha}$ wave, SEF50, $SMR/{\theta}$ and SDNN were revitalized, and both sides ${\alpha}$ wave asymmetry index, stress index, fatigue degree, and HRT were decreased. Also, Viba image of tension/anxiety and stress were declined. Therefore multi-sensory stimulation of Jasmine scent and RED color lighting effects to increase the Neuro-energy like amenity, productivity of work efficiency, and concentration.

• Science of Emotion and Sensibility
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• v.4 no.1
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• pp.43-51
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• 2001

When consumer evaluates a product, every aspec of the product affects the evaluation. Human uses at least five sensory organs for the evaluation. Multi-sensory or multi-modal design tries to add auditory and olfactory factors to the traditional visual-centered design. For the multi-modal design, it is essential to understand relationships between combined sensory stimuli and human sensibility. Information between simple sensory stimulus and human sensibility is pre-requisite to combine multi-modal stimuli. This study investigated human sensibility against 8 colors and 30 sounds, presented independently. The combined stimuli of color and sound were made based on the sensibility generated by each stimulus. Human sensibility generated by the combined stimuli of color and sound were made based on the sensibility generated by each stimulus. Human sensibility generated by the combined stimuli was investigated with 20 female subjects. For combined stimuli that generated the same kind of sensibility respectively, generated sensibility was same but strength was diminished. For combined stimuli that generated the different sensibilities respectively, subjects showed neutral sensibility or no special sensibilities. Sensibilities to the same stimuli also showed difference depending on personal background of the subjects.

• Journal of The Korean Society of Integrative Medicine
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• v.7 no.4
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• pp.23-32
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• 2019

Purpose : The purpose of this study was to evaluate the effects of multi-sensory treatment programs on attention and learning in ADHD children. Methods : The program was provided for 50 minutes twice a week for a total of 12 times over 6 weeks. The FAIR concentration test was used to identify the children's concentration of attention before and after the intervention. The children's learning ability was evaluated using K-ABC. Results : When attention was evaluated using FAIR, there was a significant increase in all dependencies of performance value (P), quality value (Q), and continuity value (C) (p>.05). In addition, when learning ability was evaluated using K-ABC, learning ability in general increased significantly (p>.05). The multi-sensory play therapy program had a positive effect on the children's attention and learning ability and thus it is a positive intervention method for children with ADHD. Conclusion : In addition to providing challenging activities, the program showed that it was possible to elicit the children's interest by engaging a variety of senses at the same time. This is believed to have motivated them internally to engage actively in the program.

• Journal of Korea Multimedia Society
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• v.17 no.1
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• pp.104-112
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• 2014

With recent development of virtual reality technology, coupled with the growth of the marine industry, virtual underwater simulation systems are under development in various studies, for educational purposes and to simulate virtual reality experiences. Current literature indicates many underwater simulation systems to date have focused on the quality of visual stimulus delivered through three-dimensional graphics user interface, limiting the reality of the experience. In order to improve the quality of the reality delivered by such virtual simulations, it is crucial to develop multi-sensory technology rather than focus on the conventional audio-visual interaction, which limits experiencer from the sense of underwater immersion and existence within the simulation. This work proposes the immersive multi-sensory effector system, delivering the users with a more realistic underwater experience. The sense of reality perceived was evaluated, as the main factor of the virtual reality system.

• Food Science and Industry
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• v.51 no.1
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• pp.61-71
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• 2018

The evaluation of food taste is one of the important activities of human consciousness and it is practiced by sensory analysis using 5 terminal sensorial consciousness among many other functions. These consciousness activities may be conducted by 3 way branching transformation (3-WBT) logic, which choose one out of 3 options under the multi-layered consciousness decision making system. On the basis of this logic, cognitive sensory evaluation (CSE) method was developed to carry out questionnaire survey covering objective and subjective issues during consumption of food for pregnant women. The results of the CSE for several food items was presented with the Table-pattern called CSET covering consciousness factors and their effects on the food consumers.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.844-850
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• 2006

This study was designed to compare various quality characteristics, such as nutrient composition and physicochemical and sensory properties of freeze-concentrated milk made by a newly developed continuous multi-stage process with those of evaporated milk. The freeze concentration process reduced the water content up to 73%. Most of the physicochemical properties of evaporated milk were different from raw milk; however the freeze-concentrated milk showed little difference from the raw milk. The thiobarbituric acid value and free fatty acid concentrations were significantly greater in the evaporated milk than in the freeze-concentrated milk. Several effects on sensory characteristics, such as off-taste, were significantly stronger in the evaporated milk. Overall, this study indicates that the newly developed freeze concentration technique results in improved physicochemical and sensory properties, and has little effect on most nutrient levels when compared with the evaporation process. Further research is necessary to further elucidate the chemical and sensory properties of freeze-concentrated milk.

• The Journal of Korean Physical Therapy
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• v.6 no.1
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• pp.171-183
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• 1994

Purphose. This present study examines the effect of brief, intense transcutaneous electrical nerve stimulation(BTENS) on sensory nerve conduction, electrical pain threshold, and two-point discrimination measured at the superficial radial nevre distribution in 20 healthy subjects. Subjects. Twenty volunteercs, (10 females and 10 males(age range : 20-38 years : $mean{\pm}SD\;:\;27.00{\pm}5.12$), only subjects without prior traumatological and pathological were eligible to participated in this study. Methods. Nerve conduction were determined for the right superficial radial nerve. Electrical pain threshold were determined for the right wrist ipsilateral to the site of BTENS. Small disc electrodes were attached to the surface of the skin stradding the end of the radius. Square wave electrical pulses were delivered from an isolated stimulator through a constant current device at a frequency of 2 Hz(5 ms pulse width). Two-point discrimination, measured on the sensory distribution of superficial radial nerve. BTENS was delivered using a Max-SD( Medical design co.) portable battery powered stimulator. A cicular Ag/AgCl electrode in contact with hypertonic saline gel was attached to the lateral(radial side) surface of the forearm. Results. No significant effects were observed between stimulation methods in the prestimulation cycle(multi-way ANOVA repeated measures : distal latency ; F1.14=0.332. amplitude ; F 0.80=0.445, pain threshold ; F0.06=0.940.2 point discrimination ; F1.50=0.236). Highly significant effects were observed time with the pretreatment and 6 posttreatment cycles(p<0.01). Mighty significants differences in nerve conduction and pain threshold were found using un multi-way ANOVA repeated measures among stimulation methods for each cycles(p<0.01). Conclusion and Discussion The authors concludes that both nerve conduction and pain threshold changes are associated with therapy (stimulation) level of BTENS.

• Journal of Distribution Science
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• v.13 no.10
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• pp.57-63
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• 2015

Purpose - This study investigates the effects consumer perceptions of wine attributes have on repurchase intention. It examineshow wine purchase channels (online or offline) influence perceptions about wine attributes and repurchase intention. Research design, data, and methodology - A total of 390 responses from Florida residents over 21 were collected using online surveys. Responses were analyzed using exploratory factor analysis to identify the underlying wine attribute factors. Multiple regression and multi-group analysis were employed to test the hypotheses. Results - Results revealed that consumer perceptions of wine attributes (sensory, origin, reputation, and price point) significantly influence their repurchase intention. Additionally, the effects of wine attributes on repurchase intentions were found to be significantly different based on the channel used. Findings indicated that wine attributes pertaining to reputation and price point strongly influenced repurchase behavior of online consumers, while offline wine consumers were influenced more by sensory and origin attributes. Conclusions - Study findings provide useful information for wine industry sales channels for developing new marketing strategies to effectively attract wine consumers to repurchase wine.