• 미술이론과 현장
• /
• 제6호
• /
• 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.

• 감성과학
• /
• 제6권2호
• /
• pp.37-47
• /
• 2003

본 연구는 감성이 인체의 감각기관에 의하여 감지된 외부의 자극에 대하여 인체가 느끼는 복합감정이라는 특성을 고려하여, 향이라는 후각적 감각과 색이라는 시각적 감각이 복합적으로 어떠한 감성으로 표현되는지 알아보았다. 우선 향과 색 감성을 동시에 측정할 수 있는 감성평가 척도제작을 위해 선행 연구를 통하여 향, 색, 의복 색채에 중복되는 19쌍의 형용사 어휘를 채택하였고, 예비 조사를 통하여 향 관련 어휘 1쌍을 첨부하여 총 20쌍의 감성 형용사를 양극 7점 척도로 감성평가 척도를 작성하였다. 전문가 집단인 시각디자인 전공 남녀 각 15명씩을 대상으로 개별 실험을 통해 후로랄 향, 자스민 향, 라벤더 향, 모과 향의 네 가지 향에 대하여 연상되는 색상을 I.R.I Hue&Tone 색채 표에서 선택하게 하고, 향과 선택한 색에 대한 감성평가를 실시하였다 향과 색에 대한 감성구조는 '심미성', '낭만성', '개성', '강도', '자연성'의 다섯 요인으로 구성되었다. 향 종류별 선택 색상의 빈도 분석결과 차이를 보였고, 성별의 선택색상 역시 다르게 나타났다. 향과 색에 대한 감성 척도 평균값을 구하여 감성을 기존 연구에서 밝힌 종류별 향에 대한 감성과 비교한 결과 유사하였다.

• 대한화장품학회지
• /
• 제8권1호
• /
• pp.3-8
• /
• 1980

• 대한가정학회지
• /
• 제35권2호
• /
• 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
• /
• 제48권4호
• /
• 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.

• 센서학회지
• /
• 제21권4호
• /
• 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.

• 한국조리학회지
• /
• 제7권3호
• /
• 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.

• 한국식생활문화학회지
• /
• 제28권6호
• /
• 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.

• 한국항해항만학회:학술대회논문집
• /
• 한국항해항만학회 2012년도 추계학술대회
• /
• pp.37-38
• /
• 2012

본 연구는 워터프런트로서 일본에 있는 요코하마미나토미라이21지구를 대상, 또 한국은 해운대해수욕장, 자갈치시장을 대상을 하였다. 그 3군데를 대상으로 설문조사를 실시하여 인간의 오감을 통한 수변공간의식을 조사하였다. 앙케이트 결과를 보고 이용자의 수변공간의식을 분석을 하였다. 수변공간의식에 대해서는 '바닷바람을 느낀다' 가 237명 78.7%로 가장 많았고 다음으로 '바다가 보인다'가 217명 72.1%, 배가 보인다가 203명67.4% 순으로 나타났다. 수변공간의식에 관한 19개의 질문 내용을 각각 인간의 오감(시각, 청각, 촉각, 미각, 후각)과 활동, 시설의 존재와 같은 7항목에 대해 재분류를 실시하여 워터프런트 이용자의 의식을 파악하였다. 그 결과 해운대해수욕장이 후각이 32.3%이고, 자갈치시장이 미각 32.3%과 요코하마미니토미라이21지구는 후각(26.1%)이 수변공간의식에 영향을 미치는 것으로 나타났다.

• 제어로봇시스템학회논문지
• /
• 제13권10호
• /
• 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.