• 한국산학기술학회논문지
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• 제10권9호
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• pp.2354-2360
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• 2009

유비쿼터스 컴퓨팅 환경에서 가장 널리 사용 가능한 분야는 헬스케어 분야이다. 본 논문에서는 유비쿼터스 환경에서 마이닝 기반 멀티 에이전트 헬스케어 시스템을 제안한다. 제안하는 기법은 환자의 몸으로부터 생성된 센싱 데이터를 마이닝을 이용하여 진단 패턴을 뽑아내어 정상 상태, 긴급 상태, 응급 상황으로 분류할 수 있다. 이는 실시간으로 센싱되는 엄청난 양의 생체 데이터를 처리할 수 있으며, 환자의 병력 데이터와 비교, 분석한다. 이를 위해 연관 규칙 탐사를 2가지 데이터 그룹으로 구분하여 적용한다. 첫 번째는, 기존의 방대한 의료 병력 데이터로 두 번째는, 체온, 혈압, 맥박등과 같은 센서로부터 센싱한 환자의 실시간 생체데이터로 분류한다. 제안하는 시스템은 PDA 같은 모바일 디바이스 등을 통하여 병원과 멀리 떨어진 지역에서도 긴급 상황을 판단하여 처리할 수 있다. 또한 환자(노인)의 상태를 실시간으로 모니터링 함으로써 요구되는 시간과 비용을 단축하게 되고, 의료 서비스의 지원에 대한 효율성을 높이게 된다.

• 한국식생활문화학회지
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• 제22권4호
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• pp.475-481
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• 2007

This study was carried out to determine the quality characteristics of Jeju mandarin orange jelly with various gelling agent such as agar, ${\kappa}-carrageenan$ and gellan gum for the aged. The concentration of agar was 0.4-0.6% and that of ${\kappa}-carrageenan$ and gellan gum was 0.2-0.4%. The color value, gelling temperature, melting temperature, break down rate, textural properties and sensory acceptance test of Jeju mandarin orange jelly with various gelling agent were measured. Average age of the subjects for acceptance test was 78.23. Redness and yellowness of Jeju mandarin orange jelly with agar was lower than that with ${\kappa}-carrageenan$. The gelling and melting temperature of Jeju mandarin orange jelly with agar was lowest among the jellies. Break down rate of Jeju mandarin orange jelly with agar was highest among the jellies. Above results showed that the stability of Jeju mandarin orange jelly with agar was inferior than that with ${\kappa}-carrageenan$ and gellan gum. Hardness, adhesiveness and springiness of Jeju mandarin orange jelly with agar was lowest among the jellies and sensory acceptance of Jeju mandarin orange jelly with gellan gum was highest among them. Thus, gellan gum was appropriate gelling agent for the Jeju mandarin orange jelly with regard to the acceptability and the depression of sour taste in Jeju mandarin orange jelly could improve the acceptability for the aged.

• The Journal of Korean Physical Therapy
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• 제18권4호
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• pp.41-50
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• 2006

Purpose: The purpose of this study was to determined that the efficacy and comfort of iontophoretic transdermal delivery of lidocaine by comparison of local anesthetic duration, sensory threshold, pain threshold and pain tolerance levels according to four different cleansing regimes. Methods: Forty healthy volunteers were randomly assigned to four groups; oil cleansing group, lotion cleansing group, solution cleansing group and alcohol cleansing group. All subjects were received lidocaine iontophoresis on the forearm using direct current with 4 mA for 10 minutes. All subjects were measured the duration of local anesthesia after lidocaine iontophoresis, also evaluated the sensory threshold, pain threshold and pain tolerance level during iontophoresis. For comparisons of the efficacy and the sensory characteristics of iontophoresis within the groups, an one-way ANOVA was used. Results: The duration of local anesthesia were found significant difference between groups (p<0.001). The anesthetic duration in solution and alcohol cleansing groups were significantly longer than oil and lotion cleansing group by post hoc (p<0.05). Statistically significant difference were noted in respect to all sensory characteristics such as sensory threshold, pain threshold and pain tolerance between groups (p<0.001). The sensory threshold in solution and alcohol cleansing group were significantly lower than oil and lotion cleansing group by post hoc using Duncan multiple range test (p<0.05). The pain threshold and pain tolerance in solution and alcohol cleansing group were significantly higher than oil and lotion cleansing group by post hoc (p<0.05). Conclusion: These results demonstrated that cleansing regimes have affected the efficacy and discomfort of iontophoretic transdermal delivery of lidocaine. These findings indicate that cleansing agents without oil ingredient contributed to more comfort, and more successful achievement of the iontophoretic transdermal delivery.

• 한국수산과학회지
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• 제46권2호
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• pp.139-146
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• 2013

Surimi products are among the most prominent seafoods in Korea. Together with fish meat, wheat flour is a major ingredient in the preparation of surimi products. Rice flour, however, can be an effective ingredient in enhancing the rheological characteristics of surimi products. In this study, we evaluated the potential of rice flour as an agent to replace wheat flour in surimi products. The effects of rice flour milling types and addition methods on the rheological and sensory properties of surimi products were investigated. Among different addition methods, the surimi product containing non-treated rice flour showed better gel strength and sensory properties than products containing paste (1:1.3 rice flour/water, w/v) and steamed paste (steamed at $100^{\circ}C$ for 30 min). According to the gel strength results for surimi products with added roll-mill (40 mesh) and jet-mill (180 mesh) rice flours, the roll-mill rice flour shows good potential as a replacement for wheat flour. When considering gel strength and sensory properties, an effective amount of rice flour to add was 10-15% (w/w). In conclusion, the rheological and sensory properties of surimi products containing rice flour were comparable with those of a premium commercial surimi product. Therefore, rice flour might be an effective alternative to wheat flour for premium surimi products.

• 한국식품영양학회지
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• 제21권4호
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• pp.518-523
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• 2008

Experiments were conducted to assess the quality properties of steamed fish paste by addition level, along with a fish meat replacement(dried bovine plasma). The moisture, crude protein, crude fat and ash contents evidenced partially significant difference among the controls, DBP1, DBP2 and DBP3 groups(p<0.05). The pH values of the steamed samples were higher than those of the non-steamed samples, and when the content of the dried bovine plasma as meat replacement agent was increased, the pH was increased. The water holding capacity of the steamed fish past samples, along with the replacement levels were significantly higher than in the samples without the meat replacer(p<0.05). The range of cooking loss was $5.19{\sim}5.38%$. Structural weakening of the boiled samples was significantly higher than that observed in the fried sample. Hardness and chewiness were increased slightly by the addition of bovine plasma, but gel strength evidenced a pattern of decreased in DBP1, DBP2 and DBP3 groups. The result of our sensory evaluation on taste, texture, color and overall acceptance evidenced significant differences among the controls, DBP1, DBP2 and DBP3 groups, and the sensory score of color was the highest.

• 한국식품영양학회지
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• 제26권1호
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• pp.101-108
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• 2013

This study investigated the functional nutrition of red yeast rice to added beurre mani$\acute{e}$ in the production of brown sauce. We added X to Y at levels of 0%, 5%, 10%, 15% and 20% and investigated the effects on the viscosity, water content, turbidity, pH, sugar level, reducing sugar, color, and sensory quality characteristics of the resultant brown sauce. The viscosity of Brown sauce was increased with increasing red yeast rice beurre mani$\acute{e}$ while water content and turbidity were decreased. pH was between 4.57~4.91. Sugar level and reducing sugar were increased with increasing red yeast rice powder content. L and a were increased with increasing red yeast rice powder content, and b was decreased. In sensory testing, visual appearance and flavor were highest for brown sauce preparations containing 15% and 20% X. Aftertaste and taste scored the highest for additions of 10% and 15%. For general preference, a 15% addition of X resulted in the highest score. Based on the results, it seems that red yeast rice powder, 15% red yeast rice powder added brown sauce has the highest the general preference.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1140-1146
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• 1997

Storage stability of ginger paste product was investigated from the standpoint of the inhibition of nonenzymatic browning and loss of gingerol contents. For the experimentations, control, 0.04% of N-acetyl-L-cysteine in ginger paste(NAcCys), and combination treatment of NAcCys, 0.92 of water activity and 6.30 of pH in ginger paste (mixed treatment) were stored at 3$0^{\circ}C$ for 40 days and analyzed for browning and gingerol contents. In addition the changes in sugars, organic acids, ascorbic acids, amino acids, and sensory quality were determined. The results revealed that the mixed treatment agent was effective in preventing both nonenzymatic browning and loss of gingerol contents. The inhibition by combination treatment might be resulted from the control of radical formations by sulfhydryl groups of NAcCys and the increase of diffusion resistance in lower water activity. Browning development and total gingerol contents were found to be correlated to some physicochemical characteristics of ginger paste; that is, browning development to amino acid and color value in sensory evaluation, and total gingerol contents to flavor in sensory evaluation.

• 대한화상학회지
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• 제22권2호
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• pp.21-24
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• 2019

Incidence of low-temperature contact burn by use of an electric pad is increased recently, especially in depressed sensory. Acquired immune deficiency syndrome patient using antiretroviral agent suffered with sensory depression as side effect. There are many limitations in wounds treatment of these patients. These patients are vulnerable to infection due to their weak immunity, so it is necessary to keep them in a state of isolation when a wound occurs. We report a case of a third degree burn by electric pad with a surface area of approximately 5% of the body surface of a patient who underwent a sensory depression, which is a side effect of antiretroviral drugs used for treatment in patients with AIDS. In this regard, we report the case with literature review, which is safely recovered using negative-pressure wound therapy and split-thickness skin graft.

• Food Science and Biotechnology
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• 제14권5호
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• pp.689-693
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• 2005

Different masking materials were evaluated for their ability to ameliorate odor of model poultry manure solution by assessing their effects on sensory pleasantness and odor intensity. Results indicated extracts from Eastern red cedar leaves, Loblolly pine needles', and commercial masking agents such as pine extract and odor neutralizer were effective (p<0.05) for masking odor of model poultry manure solution by increasing (p<0.05) pleasantness (82 and 86% increases in pleasantness using red cedar and pine needle extracts, respectively) and decreasing (p<0.05) odor intensity (odor intensity reduction by 66 and 76% using red cedar pine needle extract). The most odor-active compound in Loblolly pine needle extract was ${\alpha}$-terpineol (1,573.8 ug/g) which is responsible for aroma of pine trees (piney) and effective for ameliorating agricultural odors.

• 한국식품조리과학회지
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• 제19권3호
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• pp.295-299
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• 2003

This study was carried out to investigate the effects of the addition ratio of BARODON^® on the dough volume, moisture content, loaf volume and weight and the sensory characteristics of sprouted brown rice bread. The loaf volume and sensory characteristics of the bread with BARODON^® were higher than those without. The moisture content and loaf weight of the bread with BARODON^® were lower than those without. Although these results were irregular with increasing amounts of BARODON addition. The sprouted brown rice bread with 0.6% BARODON^® gave the best loaf volume and overall acceptance, whereas those with 4.8% BARODON^® had the best odor, color and mouthfeel. BARODON^® will be very useful as a leavening agent for improving the overall quality of sprouted brown rice bread.