• Journal of Microbiology
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• v.43 no.5
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• pp.430-436
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• 2005

In this study, the prevalence and quantity of a latent pseudorabies virus (PrV) infection in the nervous tissues of randomly selected pigs was determined via nested and real-time PCR. The nervous tissues, including the trigeminal ganglion (TG), olfactory bulb (OB), and brain stem (BS), were collected from the heads of 40 randomly selected pigs. The majority of the nervous tissues from the selected pigs evidenced a positively amplified band on nested PCR. In particular, nested PCR targeted to the PrV glycoprotein B (gB) gene yielded positive results in all of the BS samples. Nested PCR for either the gE or gG gene produced positive bands in a less number of nervous tissues ($57.5\%$ and $42.5\%$, respectively). Real-time PCR revealed that the examined tissues harbored large copy numbers of latent PrV DNA, ranging between $10^{0.1}\;and\;10^{7.2}(1-1.58{\times}10^7)$ copies per $1{\mu}g$ of genomic DNA. Real-time PCR targeted to the PrV gE gene exhibited an accumulated fluorescence of reporter dye at levels above threshold, thereby indicating a higher prevalence than was observed on the nested PCR ($100\%$ for BS, $92\%$ for OB, and $85\%$ for TG). These results indicate that a large number of farm-grown pigs are latently infected with a field PrV strain with a variety of copy numbers. This result is similar to what was found in association with the human herpes virus.

• Journal of Animal Environmental Science
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• v.13 no.3
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• pp.161-170
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• 2007

Ozone from a pilot-scale ozone generator was treated on fermented pig liquid manure stored in a storage tank in order to reduce odor substances during the process of fermented liquid manure production. The group of ozone treatment showed one less than the organic matter compared that of the control. The preferable condition for characteristic changes was when the ratio of BOD to COD was less than 1.5. Ozone treatment showed better oxidizing power than control as it removed more suspended solids and had less methyl isobutyl ketone(P<0.05). Odor reduction measured by olfactory method was higher in ozone treatment than in control.

• Horticultural Science & Technology
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• v.34 no.3
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• pp.472-487
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• 2016

This study aimed to determine the effects of floral fragrances on human brain waves and moods. A total of 44 subjects participated in this experiment. Group 1 consisted of 11 male and 14 female college students with a mean age of 24.5 years (${\pm}2.23$) and Group 2 consisted of 10 males and 9 females with a mean age of 54.3 years (${\pm}2.98$). Subjects were exposed to floral fragrances of Rosa hybrida, 'Hera' (hereafter referred to as "rose"), Cymbidium faberi (hereafter referred to as "orchid"), or odorless control flowers (hereafter referred to as "control"). Experiments took place in three rooms (rose, orchid, and control). Electroencephalographs (EEGs) were recorded during exposure to the odors and the data were processed using quantitative electroencephalographic (QEEG) techniques. The changing EEG patterns were analyzed by brain mapping and compressed spectral arrays, and the subjects' preferences (hedonic evaluations) were quantified with an A1 index. Increased activation of absolute alpha waves was verified on six of the eight EEG channels, with the right frontal and left occipital lobes exhibiting no changes and the left parietal region showing the greatest activation. According to the QEEG measurements in the electrode sites over the frontal, temporal, parietal, and occipital lobes, the strongest absolute alpha waves were induced in the parietal lobes, followed by the temporal lobes, with the other lobes showing no significant changes. On brain maps, the orchid fragrance induced greater absolute alpha and absolute mid-beta activities compared with the rose and control fragrances, and the rose fragrance induced high absolute mid-beta activation. To identify emotional responses to floral fragrances, the subjects were requested to fill in a questionnaire and the resulting odor-related emotional descriptors were analyzed using semantic differential and factor analysis. Principal component analysis identified "elegant" as the first principal component describing the floral fragrance, followed by "refreshing" and "aromatic." The subjects gave orchid higher scores for "elegant" and "refreshing," while finding rose more "aromatic." Differences in hedonic evaluation revealed by the A1 index appeared in the 65-115 sec range of scent exposure time. The subjects with ages of around 50 years showed olfactory preferences throughout the entire experimental time of 160 sec, most markedly in the later time segment (115-165 sec), showing an increasing preference with increasing exposure time. We conclude that rose fragrance can improve concentration by creating an aromatic environment conducive to a concentrated and calm state of mind, and orchid fragrance can make people feel pampered and relaxed by creating an elegant and refreshing environment.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.351-355
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• 2002

Volatile compounds of kimchi-flavored steak sauce were isolated using simultaneous steam distillation and solvent extraction methods and identified by matching mass spectrum and retention index (RI) with the reference data. Twenty-three compounds including five aldehydes, four alcohols, four acids, three sulfur-containing compounds, one ketone, and six others were identified, among which the most abundant compound was eugenol. Sulfides such as dimethyl dis- and trisulfides, and acids such as acetic and dodecanoic acids showed strong effects on the kimchi flavor. Aroma extract dilution analysis with three fold dilution factor shown in over the FD value 34 identified 2-butanal, 2-pentylfuran, methyl-2-propenyl disulfide, and 2-furanmethanol. Strong good aroma was detected in the RI range between 1030 and 1357, bad aroma in RI 1561, sweety aroma in RI 2057, clover aroma of eugenol in RI 2122, and rancid flavor in RI 2251.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.947-953
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• 2002

Two types of electronic nose were used for investigating the quality of dried lavers stored at 5, 15, and $30^{\circ}C$ RH of 32, 43, and 75%. The electronic nose is composed of metal oxide sensors, and GC is based on SAW sensor. Quality change in dried lavers was described in terms of the sensitivities $(R_{gas}/R_{air})$ of the sensors. Principal component analysis (PCA) was carried out using data obtained from six metal oxide sensors. The first principal component scores were correlated with quality changes of dried lavers. As storage time increased, the stored laver cluster separated from that of fresh lavers. A chromatogram was obtained from GC based on SAW sensor. Olfactory image, A $VaporPrint^{TM}$ image for pattern recognition, showed a significant difference between the stored and the fresh samples. Dried lavers during storage at $30^{\circ}C$ and 75% had bacterial counts of $5.7{\times}10^6\;CFU/g$ after 8 day. Increase of microbial count correlated with the response of electronic nose $(r^2=0.87)$. Whereas, color values showed no correlation.

• The Journal of Korean Academy of Sensory Integration
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• v.17 no.1
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• pp.54-64
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• 2019

Objective : The purpose of this study is to study the effects of multisensory environment interventions, to provide information about clinical applications, and to aid South Korean research on the multisensory environment. Methods : PubMed, Cochrane, and Google Scholar were used to search for papers published from 2008 to 2018. The main search terms were "multisensory environment" and "snoezelen", a total of 10 foreign research articles were selected. And they were summarized according to Patient, Intervention, Comparison, Outcome (PICO). Results : Among the 10 papers, 6 included participants with dementia. The other studies examined patients with intellectual disabilities, patients with schizophrenia, and pregnant women. The study periods ranged from 3 weeks to 10 months. Most of the interventions included 2 or 3 sessions per week. The duration of each intervention session was 30 to 60 minutes. The dependent variables were psychological factors (such as anxiety and depression), social factors (such as quality of life), and cognitive and physical domains. The multisensory environment used for the interventions in the studies consisted of visual, auditory, and tactile senses, as well as additional olfactory and taste sensations, and vestibular sensations. Conclusion : In the future, the research should be applied to various target groups, especially children, who are interested in multisensory environmental intervention in South Korea.

• 기호학연구
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• no.56
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• pp.7-44
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• 2018

The objective of this paper is to propose a classification of Korean taste terms, especially Korean taste adjectives, from the perspective of cognitive science. The classification of Korean taste terms is here grounded in the definition of 'taste sense', 'flavor' and 'taste' which is usually employed in disciplines of cognitive science. There have been a large number of domestic researches in field of taste terms. Accordingly, a lot of research findings on the classification of taste terms have steadily been released showing the differences among researchers. These different classifications are largely based on the fact that researchers have applied their subjective criteria rather than their objective in order to categorize taste terms. According to previous studies, it is well-known that, in everyday usage, the term 'taste' covers a much wider range of qualities than those perceived through the taste receptor cells alone. In addition, we take it for granted that as much as 80~90% of taste comes from olfactory modality. It is also important to note that the texture and temperature of food, the color of food, the sounds of food, and atmospheric cues have an essential effect on taste perception. Many scientists have already pointed out that taste evaluations are influenced by a number of individual and sociocultural factors. Eating and tasting are important parts of our everyday life, so that linguistic approaches to taste perception seem to be of great significance. We can assume that a classification of taste terms from the perspective of cognitive sciences may shed light on the perceptive mechanism through which we perceive taste. It should be noted that this paper is an advanced work prepared for the follow-up study which will try to make a geometric model of word field 'taste terms' existing or probably existing in the mental lexicon of human beings.

• Journal of Rhinology
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• v.25 no.2
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• pp.75-79
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• 2018

Background and Objectives: To investigate the common site of recurrent epistaxis after initial intervention such as packing and cauterization had failed and to evaluate the efficacy of surgical endoscopic electrocautery. Subjects and Method: Retrospective review of 47 patients with recurrent and uncontrolled idiopathic epistaxis between October 1995 and March 2016. All patients underwent endoscopic examination in the operating room after hospitalization. We performed electrocautery when a bleeding site was found. Results: The most common sites of bleeding were the inferior meatus (28%), sphenoethmoid recess (23%), superior septum around the olfactory cleft (13%), and the posterior end of the middle turbinate (15%). There was no serious complication during the one week after surgery. In 46 (98%) patients, refractory epistaxis was successfully controlled. One patient had recurrent epistaxis after electrocautery and underwent endoscopic sphenopalatine artery ligation. Conclusion: In patients with refractory idiopathic epistaxis after failure of first-line treatment, endoscopic examination through a surgical approach and electrocautery for suspected bleeding are effective.

• Food Science and Industry
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• v.50 no.2
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• pp.2-11
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• 2017

Packaging is the last defensive barrier that protects food products from insect infestation during storage. However, though packaging films are hermetically sealed, insects can still be attracted by strong olfactory cues and penetrate through packaging materials, resulting in contamination. Insect contamination may cause consumers to be repulsed by contaminated food products. Especially, it is well known that stored-product insects cause critical problems in the cereal industry by inducing quantitative and qualitative damages to the grain products. The contaminations are caused by insects' metabolic byproducts and body parts, consequentially caused customer repulsion. Therefore, it is necessary to repel and control insects. However, management systems for storage insects in food industry have been inadequate for many years. Synthetic pesticides has been widely used, but pesticides may accumulate in foods, causing acute and chronic symptoms in consumers. For this reason, there is a growing need for the development of natural insecticides that can replace synthetic pesticides. Thus, various reports about anti-insect packaging materials and strategies to repel insects were introduced in this study. Furthermore, we suggested new strategies to develop an insect-repelling active packaging materials which could be applied in the food packaging industry.

• Journal of Apiculture
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• v.34 no.3
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• pp.189-195
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• 2019

Plants release a large variety of volatile organic compounds (VOCs) into the surrounding atmosphere. Floral volatile compounds (FVCs) emitted from many plants is the critical factors for pollinator attraction and defense for adaptation in environments. Recent studies indicate that the chemical components contributing to FVCs play an important role in the honeybee attractiveness to flowers. Olfactory signals are rapidly learned, indicating that foraging behavior results from the association of plant chemicals acting as chemosensory cues for the bees. Solid phase microextraction(SPME)-GC/MS method was applied to analyze the chemical composition of FVCs according to the different species of Robinia spp. The abundant compounds identified in R. pseudoacacia were (Z)-β-ocimene (34.86%) and linalool (35.47%). Those of the tetraploid R. pseudoacacia were (Z)-β-ocimene (35.42%) and α-Farnesene (33.94%). The volatiles of R. margarettae 'Pink Cascade' comprised an abundance of (Z)-β-ocimene (42.73%), (E)-4,8-Dimethylnona-1,3,7-triene (37.23%). Differences in FVCs of the different species of Robinia spp. are discussed in light of biochemical constraints on volatile chemical synthesis and of the role of flower scent in ecology of pollination.