• Science of Emotion and Sensibility
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• v.25 no.2
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• pp.23-30
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• 2022

The weight of an object is an important research topic in terms of sense, and objects have size-weight, color-weight, and material-weight illusions due to the influence of size, color, and material and the weight of the object. Although temperature is a very important environmental factor in our daily life, there is a dearth of studies on how the temperature of an object affects its perceived weight. This study analyzed the effect of an object's temperature on the perceived weight. A stainless steel cup, in which weight and temperature are easily adjustable, was selected as a perceived weight measurement object; 5 temperature levels (0, 9, 20, 40, 70 degrees) and 2 weight levels (250, 400 g) were set. A total of 40 healthy men and women in their 20s participated in the experiment. The weight of the given cup compared to the reference cup was evaluated according to the modulus method. The study revealed that both temperature and weight significantly affected the perceived weight. The effect of temperature on the weight was different depending on the weight of the object. When the cup's weight was small (250 g), the temperature of the cup did not affect the weight. However, the perceived weight of a large cup (400 g) increased at a low temperature. This result suggests that the effect of temperature on the weight of an object depends on the size-weight illusion.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.264-275
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• 2008

Seven constructs of sanitary management were evaluated in order to examine perceived performance of sanitary management and sanitary recognition for school food service managers in the Kyunggido area. In order to protect from foodborne illness, 331 (58.4%) responded that the most important aspects were sanitary conditions and stability upon food delivery, and the greatest obstacle was limited availability of facilities and equipment (182, 32.2%). The total mean score for the perceived performance of sanitary management was $4.16{\pm}0.445$ (5-point Likert scale). Among three sectors, personal hygiene management was generally well-conducted with a subtotal mean score of $4.52{\pm}0.458$; however temperature management scored lowest with a subtotal mean of $3.71{\pm}0.630$. Chi-square tests were performed according to general characteristics on the two lowest perceived sanitary management performance areas. In temperature management, there was a significant difference in 5 sectors according to age, and the ages $20{\sim}29$ showed the best perceived performance in all sectors. For serving management, a significant difference (p<0.01) was shown in all sectors. In conclusion, foodservice managers perceive that sanitary management is well-executed. However, the combination of proper equipments and facilities would lead to better perceived management.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.21 no.2
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• pp.112-122
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• 2014

Purpose: The purpose of this study was to examine the effects on body temperature, shivering, and perceived thermal comfort of web-based evidence-based practice guideline for patients undergoing gastrectomy. Methods: Eighty patients scheduled for gastrectomy were recruited and assigned to the control or experimental group by sequential order. Before collecting data from the experimental group, a systematic educational program on evidence-based guidelines was provided to the nurses as well anesthesiologists. Data were analyzed using t-test and repeated measured ANOVA. Results: The experimental group showed higher body temperature from the induction of anesthesia until four hours after surgery compared to the control group. In addition, the levels of thermal comfort as well as satisfaction with thermal management were significantly higher in the experiment group. Conclusion: Use of evidence-based guidelines was effective in maintaining body temperature, lowering sensitivity to shivering, and promoting perceived thermal comfort. Therefore, adoption of evidence-based interventions in nursing practice is recommended.

• Journal of Korean Academy of Nursing
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• v.41 no.1
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• pp.110-118
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• 2011

Purpose: The purpose of this study was to evaluate the effects of self-foot reflexology on stress (perceived stress, urine cortisol level, and serum cortisol level), fatigue, skin temperature and immune response in female undergraduate students. Methods: The research design was a nonequivalent control group pretest-post test design. Participants were 60 university students: 30 in the experiment group and 30 in the control group. The period of this study was from April to June 2010. The program was performed for 1 hr a session, three times a week for 6 weeks. The data were analyzed using the SPSS/WIN 17.0 program. Results: The results showed that self-foot reflexology was effective in reducing perceived stress and fatigue, and raised skin temperature in female undergraduate students. But cortisol levels and immune response were not statistically significant different. Conclusion: The results of this study indicate that self-foot reflexology is an effective nursing intervention in reducing perceived stress and fatigue and, in improving skin temperature. Therefore, it is recommended that this be used in clinical practice as an effective nursing intervention for in female undergraduate students.

• Atmosphere
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• v.18 no.2
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• pp.137-146
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• 2008

This study examines one thermal index, perceived temperature (PT), over the Korean Peninsula during 2007 summer. Heat/cold stress has been described using air temperature and humidity for warm seasons and air temperature and wind velocity in the cold conditions, while PT is based on a heat budget model of the human body that considers air temperature, humidity, wind velocity and radiation effect regardless of climates, regions and seasons. PT is higher about $4-5^{\circ}C$ than air temperature in the summer. Humidity increases PT, while wind tends to reduces PT possibly by evaporation of water vapor. The geographical distribution of summer PT indicates that the lowest PT happened in the east central region, with the appearance of the highest PT in the inland of southern region in Korea. Although the latitudinal trend shows that PT decreases northward, inland PT is higher than that of coastal region. Compared to the heat index or the discomfort index that considers air temperature and humidity, PT represents distinctive regional characteristics of thermal comfort. The distribution of PT shows that it may be a useful thermal index for the assessment of thermal comfort or stress region in the Korean Peninsula.

• The Korean Journal of Community Living Science
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• v.15 no.2
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• pp.55-64
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• 2004

The purpose of this study was to examine the differences in skin temperature and thermal comfort of participants in a $19^\circ{C}$ room (the recommended room temperature in the winter) depending on age, sex and clothing weight. Subjects were divided into four groups (6 young males, 5 young females, 6 old males, 6 old females) and experimental trials consisted of three conditions: wearing underwear in a $19^\circ{C}$ room (19CUW), without underwear in a $19^\circ{C}$ room (19C), and without underwear in a $24^\circ{C}$ room (24C). The results indicated the following: 1) There were no significant differences in mean skin temperature based on age or sex, and the mean skin temperatures of the four groups were in the range of 32.4∼$34.0^\circ{C}$. 2) In the 19C condition, the skin temperatures of the hands and feet of old females were higher than those of the other three groups. 3) In terms of perceived thermal comfort, young females showed a tendency to feel the most uncomfortable. Both old and young groups agreed that the 24C condition was the most comfortable. 4) Relational coefficients between thermal comfort and skin temperatures were higher in the young group than in the old group. Furthermore, the perceived thermal comfort had a stronger relationship with mean skin temperatures than with local skin temperatures. 5) The mean skin temperatures of subjects who indicated they were 'comfortable' were in the range of 31∼$36^\circ{C}$ regardless of age or sex.

• Korean Journal of Community Nutrition
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• v.5 no.1
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• pp.100-108
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• 2000

Seven constructs of sanitary management :time temperature, storage, cross-contamination, personal hygiene, equipment facility and documentation management were evaluated to investigate the perceived performance of sanitary management for school food service managers, Using a four-part questionnaire containing the seven constructs of sanitary management HACCP program, demographic information and characteristics of food service facilities participants rated their self-perceptions regarding sanitary management. Of the 550 possible respondents, 248(45.1%) completed the study. For the perceived sanitary manage-ment variables, the participants rated them between 2.66 and 4.16(5-point Likert scale). Temperature management presented the lowest performances while storage management showed the highest. The number of years of work experience of the food service managers and the serving location correlated significantly to sanitary management variables. Documentation management was also highly correlated to the other sanitary management constructs. The respondents ranked the managers leadership and professional knowledge regrading HACCP as most important, followed by the facilitys supporting equipment and human resources second, to successfully implement the HACCP system at the school food service facilites, Awareness of this study indicating low performance on temperature management suggests an active training program is needed for sanitary management of school food service.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.615-622
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• 2015

The objectives of this study were to evaluate the sensory properties of various natural flavor enhancers (NFEs) and to understand the effects of NaCl and temperature on the sensory characteristics of these NFEs. Descriptive analysis was conducted to evaluate six types of NFEs: yeast extract-based NFE, three; fish sauce-based NFE, one; soy sauce-based NFE, one; and hydrolyzed peptide NFE-based, one. The effects of NaCl (no addition vs. addition) and temperature ($20^{\circ}C$ vs. $55^{\circ}C$) were also evaluated. The results showed that the overall flavor intensity and sensory properties of the NFEs differed greatly depending on the NFE source. Two of the yeast extract-based NFEs elicited higher umami intensity than the other NFEs. Addition of NaCl increased some of the savory-related flavors and the perceived viscosity of the sample. Aroma intensities, in general, were enhanced at the higher temperature, whereas flavor, aftertaste, and mouthfeel attributes were perceived to be stronger at the lower temperature.

• Atmosphere
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• v.18 no.3
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• pp.237-248
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• 2008

A thermal index which considers metabolic heat generation of human body is proposed for operational forecasting. The new thermal index, Perceived Temperature (PT), is forecasted using Weather Research and Forecasting (WRF) mesoscale model and validated. Forecasted PT shows the characteristics of diurnal variation and topographic and latitudinal effect. Statistical skill scores such as correlation, bias, and RMSE are employed for objective verification of PT and input meteorological variables which are used for calculating PT. Verification result indicates that the accuracy of air temperature and wind forecast is higher in the initial forecast time, while relative humidity is improved as the forecast time increases. The forecasted PT during 2007 summer is lower than PT calculated by observation data. The predicted PT has a minimum Root-Mean-Square-Error (RMSE) of $7-8^{\circ}C$ at 9-18 hour forecast. Spatial distribution of PT shows that it is overestimated in western region, while PT in middle-eastern region is underestimated due to strong wind and low temperature forecast. Underestimation of wind speed and overestimation of relative humidity have caused higher PT than observation in southern region. The predicted PT from the mesoscale model gives appropriate information as a thermal index forecast. This study suggests that forecasted PT is applicable to the prediction of health warning based on the relationship between PT and mortality.

• Atmosphere
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• v.30 no.2
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• pp.195-207
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• 2020

This study aims to introduce the structure of the impact-based heat health warning system on 165 counties in South Korea developed by the National Institute of Meteorological Sciences. This system was developed using the daily maximum perceived temperature (PTmax), which is a human physiology-based thermal comfort index, and the Local ENSemble prediction system for the probability forecasts. Also, A risk matrix proposed by the World Meteorological Organization was employed for the impact-based forecasts of this system. The threshold value of the risk matrix was separately set depending on regions. In this system, the risk level was issued as four levels (GREEN, YELLOW, ORANGE, RED) for first, second, and third forecast lead-day (LD1, LD2, and LD3). The daily risk level issued by the system was evaluated using emergency heat-related patients obtained at six cities, including Seoul, Incheon, Daejeon, Gwangju, Daegu, and Busan, for LD1 to LD3. The high-risks level occurred more consistently in the shorter lead time (LD3 → LD1) and the performance (r_s) was increased from 0.42 (LD3) to 0.45 (LD1) in all cities. Especially, it showed good performance (r_s = 0.51) in July and August, when heat stress is highest in South Korea. From an impact-based forecasting perspective, PTmax is one of the most suitable temperature indicators for issuing the health risk warnings by heat in South Korea.