• The Journal of Art Theory & Practice
• /
• no.6
• /
• pp.147-163
• /
• 2008

The 1960s is a decade that is marked by new concepts of art making and art appreciation. Starting from Fluxus, the new art in the 1960s such as Happenings and performance art pursued the process of art making as an integral part of artistic experience. The traditional concept of art works that only appeal to vision soon became a site of contentious experiments and innovations in which the experience of seeing is accompanied by other sensual encounters of sound, smell, touch, and taste. These attempts can be seen as a revolutionary move to restore the sense of corporeality to the act of seeing that has been disembodied by the way in which western art has built the unifying, homeogenous field of vision. This paper delves into the works of Fluxus artists - Daniel Spoerri, Ben Vautier, Alison Knowles, Ay-O, and Takako Saito - who were central figures in taking art into the new age of post-ocularcentrism. Exploring the sense of smell, touch, and taste, these artists led the viewer to participate in their art making with the incorporated vision.

• Science of Emotion and Sensibility
• /
• v.6 no.2
• /
• pp.37-47
• /
• 2003

The objectives of this study were to find the relationship between the olfactory sense such as perfume and sense of sight and how it affects the sensibility based on the fact that ,senses are compound feeling from detective parts of human body. First, to build the emotional rate stale we selected the 19 pairs of adjective from the previous studies that overlaps smell, color, and clothes and added one pairs of related clause. Then each pair was divided into 7 level of emotional stage. In the experiment by the selected 15 man and woman from the visual design major student of Hong-ick Univ each student was given floral, jasmin, lavender, papaya and asked them to pick one color from I.R.I Hue & Tone chart for each smell. Then, analyzed the emotional rating of selected color for given smell. The emotional structure of smell and color consists five parts; 'Esthetics', 'Romance', 'Character', 'Intensity', 'Nature', There were significant differences in frequencies of selected colors for each given smell and gender difference also affected the color selected. Average value of emotional rating scale of smell and color was ,similar to the results from previous studies on relationship between smell and emotion.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.8 no.1
• /
• pp.3-8
• /
• 1980

• Journal of the Korean Home Economics Association
• /
• v.35 no.2
• /
• pp.173-186
• /
• 1997

The purpose of this study is to find out understand the resident's subjective responses to physical indoor environment. The questionnaire survey was carried out to measure form Jan. 8th to Feb. 2th in 1996, the typical external climate of winter in Korea. The subjects were four hundred and eleven housewives, living in apartments of RC structure I Ilsan apartment complex. As the result, residents usual ventilate once or twice a day by opening outward windows for about ten minutes. Unpleasant smell producted by cooking and wet garbage made most of them negatively respond to kitchen's air quality. regression analysis of relativeness between sense of air freshness smell, dust and comfort revealed that sense of comfort was the most highly related with the extent of bad smell. Housing factors such as size of apartments and ventilating, smoking and gas usage had significant effects on indoor air quality and the subjective responses in winter. Therefore it is especially important to consider air pollution problem from the beginning stage when planning small apartments. It is required that the government of environment has to emphasize the importance of ventilation to residents, and makes an effort to establish the design criteria on indoor air quality in house.

• Journal of Oral Medicine and Pain
• /
• v.48 no.4
• /
• pp.181-185
• /
• 2023

We present a case report of a 52-year-old male patient who suffered head trauma in a car accident and subsequently experienced taste and smell disorders. Following the accident, the patient reported difficulty detecting salty and sour tastes and diminished olfactory perception. Neurosurgical evaluation revealed subarachnoid and subdural hemorrhages, while otolaryngology investigations revealed hyposmia-a decreased sense of smell. Upon referral to the Department of Oral Medicine, a comprehensive assessment revealed a general bilateral reduction in taste sensation, particularly ageusia for salty taste. Electric taste-detection thresholds significantly exceeded the normal ranges. Integrating our findings from neurosurgery, otolaryngology, and oral medicine resulted in a diagnosis of mixed chemosensory disorder attributed to head trauma. This case highlights the intricate interplay of alterations in taste and smell following head injury, emphasizing the significance of multidisciplinary evaluations in diagnosing mixed chemosensory disorders resulting from traumatic brain injury.

• Journal of Sensor Science and Technology
• /
• v.21 no.4
• /
• pp.249-255
• /
• 2012

Among the human senses, olfactory information still does not have a proper data presentation method unlike that regarding vision and auditory information. It makes presenting the sense of smell into multimedia information impossible, which may be an exploratory field in human computer interaction. In this paper, we propose an olfactory information presentation method, which is a way to use smell as multimedia information, and show an application for scent generation and odor display using a web service. The olfactory information can present smell characteristics such as intensity, persistence, hedonic tone, and odor description. The structure of data format based on olfactory information can also be organized according to data types such as integer, float, char, string, and bitmap. Furthermore, it can be used for data transmitting via a web service and for odor display using a scent generator. The scent generator, which can display information of smell, is developed to generate 6 odors using 6 aroma solutions and a diluted solution with 14 micro-valves and a micropump. Throughout the experiment, we confirm that the remote user can grasp information of smell transmitted by messenger service and request odor display to the computer controlled scent generator. It contributes to enlarge existing virtual reality and to be proposed as a standard reference method regarding olfactory information presentation for future multimedia technology.

• Culinary science and hospitality research
• /
• v.7 no.3
• /
• pp.275-294
• /
• 2001

There have been many discussions on the importance and part of quality in the marketing field. It also has been an effort in the cooking field to understand how the quality, recognized by customers, influences customer satisfaction in the process of serving western food. This study is a theory about evaluation methods of western food. It can be summarized in three views as below especially with sensuous evaluation methods. First, it is decoration. Visual factors, such as a receptacle and the amount of food in it, the arrangement of food colors, gloss of food, steam arising of from food, additional garnishes on food should be harmonious. Second, it is a flavor. The factors like the taste and smell of food, and feeling of food in the mouth can be evaluated with the taste and the smell. Third, it is texture. It is considered with the sense of touch, the motor sensation in the mouth and the hearing sense. Especially the sense of touch involves feel of receptacle when it is hot or cold as well as feel of food. This study has been conducted for providing customers with higher-quality western food, which is based on a theoretical study about evaluation methods. During the study, the limit was found that there is no measuring instrument, since the study was restricted in a theoretical work. For more accurate research, the measuring instrument should be developed through the positive research.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.6
• /
• pp.585-593
• /
• 2013

This study was designed to measure taste sensitivity and the five basic senses by an educational classification instrument. The instrument was a rice kit that could use samples in a dry powder form or oil extract after long-term storage To test for taste, sucrose, salt, citric acid, and quinine sulfate were made at different concentrations and taste sensitivity was measured on a scale from level 1 to level 5. To obtain baseline data, an inspection tool for the five senses was used and randomly applied on 101 schoolchildren in the third and fourth grade in the city of Cheonan in Korea. The inspection tool was composed of 17 questions; 5 questions regarding visual characteristics and three questions each for characteristics regarding taste, hearing, smell, and touch. The average age of the schoolchildren was 9.5 years old and there were 49 third grade students (9 years of age), and 52 fourth grade students (ten years of age). There were slightly more male students than female students, 56 (55.4%) compared to 45 (44.6%), respectively. The average height of female students was higher than that of males, but the average BMI (body mass index) of the male students was slightly higher than that of female students (18.28 compared to 18.09, respectively). Female students were slightly more sensitive to salty tastes than male students (2.8 compared to 2.5, respectively). In the score distribution for each sense, touch sense was the highest at 7.59, sight sense was 7.49, hearing sense was 5.43, smell sense was 5.24, and taste sense was lowest at 3.69. Therefore, schoolchildren first tend to recognize and deem important the touch and sight of food before its taste.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
• /
• 2012.10a
• /
• pp.37-38
• /
• 2012

This study intended for Yokohama Minato Mirai21 district in Japan as waterfront, and Korea did an object again in Haeundae on high ground beach, a Jagalchi market. I carried out questionary survey in an object with the three places and investigated human waterside space consciousness to keep that I came and went. I analyzed the waterside space consciousness of the user to see a questionnaire result. It was 78.7% of 237 people, and there was much 'which felt the' sea breeze for the waterside space consciousness most, and 'that' which the 'sea was seen next saw 217 72.1%,' ship appeared by 203 67.4% order. I carried out reclassification for human five senses (sight, hearing, the sense of touch, taste, sense of smell) and activity, seven items such as the existence of the institution by the question contents of 19 about the waterside space consciousness each and grasped the consciousness of the waterfront user. As a result, Haeundae sense of smell was 32.3%, and a Jagalchi market was that sense of smell (26.1%) had an influence on the waterside space consciousness in 32.3% of taste, 21, Minato Mirai, Yokohama district, and sea building on high ground beach appeared.

• Journal of Institute of Control, Robotics and Systems
• /
• v.13 no.10
• /
• pp.983-989
• /
• 2007

Most of life thing including human being have tendency of reaction with inherently their own pattern against environmental change caused by such as light, sound, smell etc. Especially, a sense of direction often works as a very important factor in such reaction. Actually, human or animal lift that can react instantly to a stimulus determine their action with a sense of direction to a stimulant. In this paper, we try to propose how to give a sense of direction to a robot using sound being representative stimulant, and tracking sensors being able to detect the direction of such sound source. We also try to propose how to determine the relative directions among devices or robots using the digital compass and the RSSI on wireless network.