• Biomedical Science Letters
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• v.11 no.2
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• pp.193-199
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• 2005

The present study was performed to assess peripheral neural involvement by exposure to hand-arm vibration. Segmental sensory nerve conduction in the median and ulnar nerves were measured in shipyard workers exposed to vibration. The subjects were 47 male adults exposed to hand-arm vibration and 7 healthy male controls. The subjects underwent an extensive bilateral neurophysiological examination. Sensory compound nerve action potential (SNAP) of the median and ulnar nerves in palm-finger and wrist-palm segments were measured by antidromic method. And SNAP of the median and ulnar nerves in wrist-proximal finger and wrist-distal finger segments were measured by orthodromic method. Result of sensory nerve conduction study was abnormal in 31 patients $(66\%)$ and normal in 16 patients $(34\%)$ of subjects. The pathological pattern in the hand-arm vibration exposed group was 13 patients $(28\%)$ of carpal tunnel syndrome, 18 patients $(38\%)$ of distal sensory neuropathy, 7 patients $(15\%)$ of multifocal and 1 patient $(2\%)$ of Guyon syndrome. The present study indicates that vibration-induced nerve impairments exist both in the finger-palm and palm-wrist segment of median and ulnar sensory nerves. The results suggest that segmental sensory nerve conduction study would be useful as objective indication of peripheral nerve impairment induced by the hand-arm vibration.

• Journal of Broadcast Engineering
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• v.16 no.5
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• pp.773-781
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• 2011

In this paper, a sensory effect authoring tool is introduced to effectively generate sensory effect metadata for sensible media. Sensible media manifests sensory effects in the media to real world by stimulating sensory organs of human. It is emerging as a new media to enhance the user's immersion towards media. For the successful deployment of the sensible media industry, an effective authoring tool is required to provide easy authoring of sensory effect metadata. The result of the authoring tool design and development based on MPEG-V(ISO/IEC 23005-3) International Standard is presented in this paper.

• Journal of Biomedical Engineering Research
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• v.15 no.1
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• pp.77-82
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• 1994

We investigated the characteristic of the sensory motor coordination by measuring the hand point ins and the gaze movement to the visual and sound stimulation. Our results showed that the gaze vol ocity to sound stimulation did not depend on stimulation direction, but lagged behind 0.2 sec toward the pheriperal direction to the visual stimulation. Our data showed that to both visual and sound stimulation, the error of hand pointing value increased with an increasement of eccentricity.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.901-911
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• 2018

Response surface methodology was used to study the effect of egg albumen (5-15 g), vegetable oil (5-15 g), and corn bran (5-15 g) on sensory and textural (firmness and toughness) quality of chicken nuggets cooked by the oven, steam, and microwave methods. The egg albumen and vegetable oil had a positive linear effect but corn bran had a negative linear effect at p<0.01 on sensory overall acceptability scores of nuggets. Firmness and toughness scores were increased significantly (p<0.01) with the increase in corn bran level in the formulation. The optimum level of egg albumen, vegetable oil, and corn bran were obtained and validated. Cooking methods also affected the sensory and textural quality of nuggets. Steam cooked nuggets had higher values of sensory scores than oven and microwave cooked nuggets. Oven cooked nuggets showed higher values of firmness and toughness than steam and microwave cooked nuggets. Results of this study suggest that emulsion based meat products can be enriched with dietary fiber source like corn bran without compromising the sensory and textural quality of the products.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1109-1117
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• 2009

This study was conducted to examine the chemical and sensory characteristics of fermented worts and consumer acceptability according to added flavorings. The worts were fermented by yeast (Saccharomyces cerevisiae) following fermentation by lactic acid bacteria (Leuconostoc citreum) at different aeration conditions. Chemical and sensory descriptive analyses were conducted to examine the effects of the fermentation conditions. The consumer acceptability of the worts with added flavorings was also examined. Organic acids, functional sugars, and ethanol were produced by L. citreum and S. cerevisiae, respectively. Ethanol concentrations ranged from 10 to 25 g/L depending on the fermentation conditions. The sensory characteristics of the fermented worts were clearly differentiated by the fermentation conditions. Yeast fermentation resulted in high intensities for certain sensory attributes such as 'alcohol', 'fermented barley', 'fermented white grape', and 'grassy'. Consumer acceptability changed with different levels of sugar and lemon flavoring, and the optimum levels were determined as 14.08% sugar and 0.98% lemon flavoring. Under these conditions, it was shown that a relatively acceptable fermented wort beverage containing functional materials can be produced.

• Food Engineering Progress
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• v.14 no.3
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• pp.271-276
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• 2010

Strawberry powder was incorporated into Baikseolgi by substituting the non-glutinous rice flour in the range of 0-8% based on the total weight of the non-glutinous rice flour and the effects on physicochemical and sensory properties were investigated. pH decreased significantly with the higher amount of strawberry powder in the formulation whereas titratable acidity showed a reverse trend (p<0.05). Moisture content also decreased significantly with the increasing amount of strawberry. Lightness ($L^{*}$-value) decreased significantly with higher strawberry powder concentration, indicating that the color of Baikseolgi became dark as also indicated by the visual observation. Redness ($a^{*}$-value) and yellowness ($b^{*}$-value), on the other hand, increased significantly with the substitution of strawberry powders up to 8% (p<0.05). Increases in strawberry powder concentration up to 8% in the Baikseolgi formulation significantly increased the intensities of sensory color, flavor, and taste attributes; on the other hand, the intensities of sensory moistness and chewiness decreased significantly (p<0.05). Results from the consumer test revealed that control received the highest acceptability scores in all attributes but 4% sample also obtained the competitive scores. Finally, Pearson correlation analysis revealed several very highly significant linear correlation between the means used to access physicochemical, sensory properties, and consumer preferences.

• The Journal of Korean Academy of Sensory Integration
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• v.1 no.1
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• pp.81-86
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• 2003

To make up extended and intensive sensory integration program, Korean Society of Sensory Integration Therapist(KSSIT) planned and practiced sensory integration camp. Camp were held during 5 days and 7 children with sensory integrative dysfunction were participated in the camp. COPM, Sensory profile, STEP-SI and interview were used for deciding the therapy goals. For preparing the camp, therapists did seminars, discussion and get advices form specialists in US and Japan. Through the camp, as the theme, not only children and parents got the chance of challenging but also therapists challenged by themselves. For this camp KSSIT expected to build up more effective sensory integrative program and research.

• Journal of Korean Society for Quality Management
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• v.27 no.3
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• pp.154-169
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• 1999

In many fields, Kansei engineering, often called Human Sensibility Ergonomics, has been applied to the product development for customer's satisfaction. Also, it may use to a lot of products and environments related to human's convenient life. If the measurement and the validation of human sensibility are accomplished subjectively and qualitatively, then a good design is expected. This paper considers an application of one of the Kansei engineering's techniques, extraction and categorization of the sensory words, to the products of mobile telecommunication units. First, 1st sensory words were extracted from Korean dictionary, catalogues, pamphlets, etc. Second, 2nd sensory words were extracted from the questionnaires, elimination of synonym, advise of expert, etc. Third, final sensory words were extracted from questionnaires, etc. Fourth, ask to answer the questionnaires with the extracted words in the five-grade semantic differential. Finally, The factor analysis is used to categorize the extracted sensory words, and shows that the words can be grouped into some categories.

• International Journal of Automotive Technology
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• v.7 no.1
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• pp.35-41
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• 2006

Driving simulations were performed to evaluate the effect of providing both visual information and body sensory information on changes in steering characteristics and the amount of perspiration in drift cornering. When the driver is provided with body sensory information and visual information, the amount of perspiration increases and the driver can perform drift control with a moderate level of tension. With visual information only, the driver tends to easily go into a spin because drift control is difficult. In this case, the amount of perspiration increases greatly as compared with the case where body sensory information is also provided, reflecting a very high perception of risk. When body sensory information is provided, the driver can control drift adequately, feeding back the roll angle information in steering. The importance of the driver's perception of the state of the vehicle was thus confirmed, and a desirable future direction for driver assistance systems was determined.

• The Journal of Korean Academy of Sensory Integration
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• v.2 no.1
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• pp.65-71
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• 2004

Objective : Korean Academy of Sensory Integration(KASI) planned and executed sensory integration Therapy Camp to serve intensive sensory integration program for children with the sensory integrative dysfunction, to support their family with parent' education and home programs, and to suggest practical guideline for therapists through individual supervision and demonstrations. Methods : The camp was held during 5days in the children's center for developmental support that set up sensory integration tools. The camp executed the individual and group interventions that consisted of 7 children with sensory integrative dysfunction, especially dyspraxia and 7 therapists who manage them and 6 supervisors. Results : Children which served the intensive intervention showed the improved adaptive responses during the camp and their parents reported the satisfaction degree of the camp program was 83%. Their therapists also had a chance to understand the broader sensory integrative interventions through the supervision. Conclusion : To provide the clients for qualitative sensory integration service, the camp must be programmed that children with the sensory integrative dysfunction can service the intensive sensory integration program and their therapists can actually experience reeducation individually through supervision and demonstrations.