• ETRI Journal
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• v.35 no.6
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• pp.1001-1010
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• 2013

A sensible media simulation system for automobiles is introduced to open up new possibilities for an in-car entertainment system. In this paper, the system architecture is presented, which includes a virtuality-to-reality adaptation scheme. Standard data schemes for context and control information from the International Standard MPEG-V (ISO/IEC 23005) are introduced to explain the details of data formats, which are interchangeable in the system. A sensible media simulator and the implementation of a sensory device are presented to prove the effectiveness of the proposed system. Finally, a correlation between learning styles and sensory effects (that is, wind and vibration effects) is statistically analyzed using the proposed system. The experiment results show that the level of satisfaction with the sensory effects is unaffected overall by the learning styles of the test subjects. Stimulations by vibration effects, however, generate more satisfaction in people with a high tactile perception level or a low visual perception level.

• Journal of Korean Society for Quality Management
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• v.25 no.2
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• pp.154-168
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• 1997

This paper considers an a, pp.ication of one of the sensory engineering's techniques, extraction and categorization of the sensory words, to the product of cars. The fourty five (45) sensory words are extracted in three steps. Two groups, which are characterized by whether possessing a car or not and each group consisting of one hundred persons randomly selected from the twenties or thirties, are asked to answer the questionaires with the extracted words in the five-grade semantic differential. The factor analysis is used to categorize the extracted sensory words, and shows that the words can be grouped into four categories.

• The Journal of Korean Academy of Sensory Integration
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• v.2 no.1
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• pp.1-10
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• 2004

Objective : The purpose of this study were to examine internal reliability and internal validity for Short Sensory Profile(SSP) and to suggest the useful criteria for sensory processing abilities in Korean culture. Methods : The Short Sensory Profile(SSP) was completed by mothers of 304 children typically developing between 3 to 10 years of age in those preschool, kindergarten and elementary school located Seoul and Gyeonggi-do. The total agency for this study was 14 facilities and the period of study was from July, 2002 to June, 2003. Kim Mi Sun(2001) translated and modified the Short Sensory Profile that Macintoshi developed and the tool for the study was used. The data were analyzed with reliability test and Pearson's correlation. Results : 1. Internal reliability of the total tests and sections was estimated by calculating Cronbach's Alphas. Reliability value of the total tests was .889. 2. For internal validity the correlations range from .131 to .575 in magnitude, suggesting that the sections of the Short Sensory Profile tap relatively unique constructs and support the factor structure developed. 3. The total score of the Short Sensory Profile(SSP) range from 118 to 190, mean and SD was 163.12, 14.87. 4. Of 403 children represented by the survey, 32 children(10.5%) met criteria for sensory processing disorders based upon parental perceptions. 5. Cut scores were determined by computing the raw score cut scores for -1 SD and -2 SD. The normal group of sensory processing abilities had score which range from 190 to 149, the probable problem group had score which range from 148 to 134, and the definite problem group had score which range from 133 to 138. Conclusion : Findings from the above study suggest that Short Sensory Profile be the screening tool for sensory processing disorders within Korean culture. Further research is needed to compare with children with the various sensory processing disabilities(PDD, LD, CP ect,).

• Journal of Biomedical Engineering Research
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• v.34 no.3
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• pp.129-134
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• 2013

The essential tremor is an involuntary oscillatory movement of body parts. Conventional treatments of essential tremor have little effects in some patients and also leads to significant side effects. Alternative to these treatments, sensory stimulation may have beneficial effects on the essential tremor. The purpose of this study was to analyze an effect of sensory stimulation on essential tremor. Ten patients with essential tremor ($67.4{\pm}8.82$ yrs, 5 men and 5 women) participated in this study. Three-axis gyro sensors were attached on index finger, hand and forearm of patients. Task of 'arms outstretched forward' was performed with and without sensory stimulation. Vectorsum of three dimensional angular velocities (pitch, roll, yaw) was calculated. Outcome measures included root-meansquare (RMS) mean of the vector-sum amplitude, total power, peak power and peak frequency. RMS amplitude, total power and peak power were reduced by sensory stimulation (p < 0.05). Peak frequency was not affected by sensory stimulation. The results indicate that the sensory stimulation is useful to suppress the essential tremor.

• International Journal of Contents
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• v.15 no.3
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• pp.13-20
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• 2019

This systematic review compared Korean and international researches on sensory integration therapy in patients with autism spectrum disorder (ASD). We targeted studies on sensory integration therapy for patients with ASD published from January 2000 through July 2016. Specifically, we analyzed the papers that used the phrase 'sensory integration, autism' as keywords. There were fewer Korean studies of sensory integration therapy, and the diversity of research topics were limited, focusing mainly on case studies. There was no difference between the internal/external validity of Korean and those of international studies targeting the clinical environment and patients. Further study of a variety of aspects of sensory integration therapy is needed to gain high internal/external validity.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.728-733
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• 2008

New gluten-free food product (tarhana) was produced using rice and com flours. Chemical and sensory properties of the tarhana samples were investigated and compared with those of traditional wheat tarhana. Generally, sensory analysis results indicated that utilization of com and rice flours in tarhana resulted in acceptable soup properties in terms of some of the sensory properties. The changes in electrophoretic properties of the proteins of the tarhana samples were also studied during the tarhana production. Sodium dodecyl sulfate-polyacryamide gel electrophoresis (SDS-PAGE) results showed that relative intensities of some of the protein bands in tarhana samples generally decreased during fermentation. The decrease was more obvious at the larger molecular weight region. Corn and rice tarhana seem to be promising food products for the celiac patients who have limited choice of cereal based foods.

• Journal of Biomedical Engineering Research
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• v.11 no.1
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• pp.65-70
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• 1990

The phenomenon of color sensory has been mainly studied on the relation with the stimulus source of light source color according to dispersed energy of light. However, it has not been definitely found that the phenomenon of color sensory be collcerned with evoked potentials stimulated by object color. This paper proposes the method that evoked potentials stimulated by object colors are analyzed and examined on the phenomemon of color sensory. The model of evoked potentials is assumed that it is consisted of an additive noise and a transient signal caused by stimulus. The method which is used to estimate the signal is time-varying filtering.

• Animal Bioscience
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• v.34 no.10
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• pp.1695-1704
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• 2021

Objective: The aim of this work was to assess the effect of ergothioneine (ESH)-enriched mushroom extract on oxidative stability, volatile compounds, and sensory quality of emulsified sausage. Methods: The ESH content was determined by high performance liquid chromatography. The antioxidant activity of Flammulina velutipes (F. velutipes) extract was determined through radical-scavenging activity of 1,1 diphenyl-2-picryl-hydrazyl, 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) and hydroxyl radicals. Four different groups of emulsified sausage were manufactured: control, no antioxidants; BHA, 0.01% butylated hydroxyanisole; EEME, 0.8% ESH-enriched mushroom (F. velutipes) extract; AE, 0.012% authentic ESH, after storage for 14 days (at 4℃), the quality of sausage including oxidative stability (2-thiobarbituric acid reactive substances and protein carbonyls content), volatile compounds and sensory quality were studied. Results: It was demonstrated that adding ESH-enriched F. velutipes extract to sausage could effectively prevent lipid and protein oxidation, and its efficacy was equivalent with 0.01% BHA. During meat processing, the ESH mainly contributed to the antioxidative activity of F. velutipes extract. The flavor and sensory attributes of emulsified sausage were improved through adding ESH-enriched F. velutipes extract. Conclusion: Accordingly, the extract of F. velutipes contained high-level of ESH and could be a good antioxidant candidate for processed meat production.

• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.40-44
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• 2008

Response surface methodology (RSM) was used for analyzing the manufacturing process of Prunus mume extract-added vinegared red pepper paste (maesil chokochujang) with respect to sensory quality properties. Experiments were carried out according to a central composite design, selecting the amount of kochujang, amount of maesil extract, and type of sugar in the mixture as independent variables; sensory attributes such as flavor, taste, color, and mouthfeel viscosity as response variables. The polynomial models developed by RSM for sensory color and mouthfeel viscosity were highly effective to describe the relationships between the factors studied and the responses. The estimated response surfaces confirmed that the amount of kochujang had a positive effect on color (p<0.001) whereas the amount of maesil extract had a positive effect on mouthfeel viscosity (p<0.001). Increase in the amount of kochujang led to a sharp increase of the sensory score on color at all the maesil extract and sugar type levels. On the other hand, increase in the amount of maesil extract caused a sharp increase in the mouthfeel viscosity value regardless of kochujang concentration and type of sugar. The differences among samples made with different types of sugar were not significant (p>0.05).

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.640-650
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• 2013

Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.