• Journal of the Korean Society for Aviation and Aeronautics
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• v.31 no.2
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• pp.18-24
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• 2023

According to the results of a survey by Boeing, LOC-I (Loss of Control in Flight) was the highest in the number of deaths by fatality accident category in the past 10 years from 2012 to 2021, and the number of deaths worldwide due to LOC-I accidents was 757. It turned out to be the biggest cause of aircraft fatalities, with a figure close to twice the sum of UNK (Unknown or Undetermined), which is the 2nd place, and CFIT (Controlled Flight Into or Toward Terrain), which is the 3rd place. This study set six scenarios related to spatial disorientation that may occur during sensory-dependent flight targeting student pilots and instructor pilots at domestic designated specialized educational institutions using flight simulation training equipment, and in each scenario, the pilot's. The need for SDRT (Spatial Disorientation Recovery Training) is verified by analyzing the flight experience and recovery ability by qualification, and SDRT is repeatedly performed to verify and present the training cycle and time.

• The Journal of the Korean dental association
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• v.47 no.4
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• pp.211-224
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• 2009

This retrospective study was to analyze the inferior alveolar nerve and lingual nerve damage after the removal of mandibular third molars. In this questionnaire study, the subjects chosen for this study were 2472 dentists who answered the questionnaire about numbness after the extraction of lower third molars. The data collected by E-mail and web site included the incidence of removal of the lower third molars, the incidence and the experience of numbness of the inferior alveolar nerve and lingual nerve, rate and duration of recovery, the influence in day life after the long-term sensory loss, the period and amount of the indemnity in the case of medical dispute. The results are summarized as follows. 1. The experience rate and the incidence rate of the inferior alveolar nerve numbness by oral surgeons in the past year were19.9% and 0.14%. Those of the lingual nerve by oral surgeon were 7.7% and 0.05%.2. The experience rate and the incidence rate of the inferior alveolar nerve numbness by the dentists except oral surgeons in the past year were 9.7% and 0.19%. Those of the lingual nerve by the dentists except oral surgeons were 5.5% and 0.11%.3. The recovery rate of the inferior alveolar nerve after 1 year and 2 years were 85.6% and 91.3%. The recovery rate of the lingual nerve after 1 year and 2 years were 84.8% and 89.3%.In conclusion, most of numbness may be recovered within 2 years. However the possibility of long term and persistent numbness should not be neglected. Therefore practitioner must inform the possibility of nerve injury and include this possibility in the consent forms.

• Journal of Digital Convergence
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• v.18 no.3
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• pp.333-339
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• 2020

The lifestyle of the new consumer class of people with diversified social structures and tastes is affecting society as a whole. As of now, emerging lots of complex cultural space with unique sensibility and individuality, this paper is about proposing the branding of a complex cultural space. I selected Sounds Hannam as a cultural complex and conducted in-depth interviews about brand experience and Ethnography. The study found that Sounds Hannam needs sense of hearing and smell because the sensory factors of the Sounds Hannam are concentrated in the visual field, and also, there is a need to create an appropriate communication channel through SNS. The Sounds Hannam had the characteristic factors of sensibility, relaxation and content based on a diversity different from the existing one. Throughout research, it was derived that planning space as a place to inspire people through spatial composition that triggers behavior and creative thinking is the goal of a complex cultural space and at the same time, an effective way to reflect the lifestyle of those in 20s.

• Journal of Intelligence and Information Systems
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• v.29 no.3
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• pp.341-359
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• 2023

The metaverse applies various technological means such as digital twin modeling, 3D rendering, and holographic imaging, which can provide an immersive tourism service experience. However, since the development of the metaverse is still in its infancy, there is relatively little research on digital tourism from the perspective of the metaverse. This research empirically studies the factors that promote the participation behavior of users on the metaverse platform for digital cultural tourism. Our results show that users' internal motivations for learning and entertainment and the functions provided by metaverse, which are sensory stimulation and social interaction lead to the intention to participate in cultural tourism on metaverse with the mediating effects of immersion experience and perceived pleasure.

• The Korean Journal of Physiology and Pharmacology
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• v.14 no.2
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• pp.113-118
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• 2010

The sensory system is developed and optimized by experiences given in the early phase of life in association with other regions of the nervous system. To date, many studies have revealed that deprivation of specific sensory experiences can modify the structure and function of the central nervous system; however, the effects of sensory overload remains unclear. Here we studied the effect of overloading the taste sense in the early period of life on the synaptic plasticity of rat hippocampus and somatosensory cortex. We prepared male and female Sprague Dawley rats with ad libitum access to a 0.1% saccharin solution for 2 hrs per day for three weeks after weaning on postnatal day 22. Saccharin consumption was slightly increased in males compared with females; however, saccharin intake did not affect chow intake or weight gain either in male or in female rats. We examined the effect of saccharin-intake on long term potentiation (LTP) formation in hippocampal Schaffer collateral pathway and somatosensory cortex layer IV - II/III pathways in the 6-week old saccharin-fed rats. There was no significant difference in LTP formation in the hippocampus between the control group and saccharin-treated group in both male and female rats. Also in the somatosensory cortex, we did not see a significant difference in LTP among the groups. Therefore, we conclude that saccharin-intake during 3~6 weeks may not affect the development of physiological function of the cortical and hippocampal synapses in rats.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.910-917
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• 2015

Radicchio (Cichorium intybus L.) is widely known to have antioxidant, anti-cancer, and digestion-promoting effects. Antioxidant activity and sensory characteristics of sponge cakes made with radicchio powder were investigated in this study. Sponge cakes were made with freeze-dried radicchio powder added to the flour at concentrations of 1, 3, 5, and 7%. As the amount of radicchio powder increased, the specific gravity of radicchio-containing sponge cakes significantly increased. pH value did not significantly differ between groups. Moisture content decreased from 30.72% (control) to 28.68% (7% radicchio) and loss of mass during baking increased from 7.11% (control) to 9.36% (7% radicchio). L (brightness) and b (yellowness) of sponge cakes decreased while redness increased. Hardness and chewiness decreased as concentration of radicchio powder increased. Springiness and cohesiveness did not significantly differ between any of the groups. Total polyphenol contents ranged from 0.12 to 0.31 mg GAE/g. DPPH scavenging activity significantly increased as the amount of radicchio powder increased. Overall acceptability of sensory experience measured on a 7-point scale was highest in the 3% radicchio cakes (5.35). In conclusion, the addition of 3% radicchio powder improves the sensory qualities of radicchio sponge cakes.

• Journal of the HCI Society of Korea
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• v.11 no.3
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• pp.23-30
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• 2016

The landscape of the current fitness trackers is not only limited to the aerobic exercises but also the weight training is comparatively excluded. Recently, a few weight training fitness tracker was released, human-computer interaction was not well designed due to the lack of considering the context. Because body movement would be intense while doing exercises, having exercise performers hold or operate a device makes a negative experience. As the wearable device is always inseparable to body, it could provide effective feedback because holding or operating a device is not necessary. Therefore, this study aims to make the exercise performers feel a natural feedback through the wearable device to do effective exercises. As a result, this study identified three findings. First, the information which exercise performers most needed was 'during exercise.' and the most necessary information for exercise performers through wearable device's sensory feedback was about 'pace control' with counting and motivation. Second, the order of the most preferred presentation type of sensory feedback was auditory feedback, haptic feedback and visual feedback. Third, the satisfaction, utility, usefulness score of sensory feedback as same as the personal trainer's feedback. In conclusion, this study illustrated the feedback design implications using a wearable device while doing weight training and the possibilities that wearable device could be substitute for personal trainer.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.115-126
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• 2014

The purpose of this study was to offer primary information for development of Makgeolli adapted to the tastes of Chinese and marketing strategies for promoting consumption of Makgeolli in the Chinese market. This study was intended to investigate the Makgeolli drinking behavior through a survey and the sensory properties and preference of fresh and sterilized Makgeolli through sensory evaluation focusing on the Chinese students in Korea, becoming potential consumers of Makgeolli. The survey was conducted from October 9th to October 30th, 2013, and then 117 copies were adopted for the analyses. The results are as follows. 71.8% of the subjects liked Makgeolli, 56.4% drank 5-6 times a week, and 25.7% drank more than 2 bottles at a time. 61.5% of the subjects had purchasing experience. The routes of collecting information about Makgeolli were acquaintances(66.7%) and media sources(28.2%). In the sensory evaluation, sterilized Makgeolli(BS) that has a fresh odor, sweet and sour taste, cooling sensation, and good aftertaste got the best score in the overall acceptability, and fresh Makgeolli(KD) that has a strong nuruk odor, turbidity, bitter taste, and heavy mouthfeel got the lowest score in the overall acceptability. These results show that sweet, fresh, and refreshing Makgeolli suits Chinese's taste and word of mouth marketing through the expansion of tasting events would promote Makgeolli consumption in the Chinese market.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.321-321
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• 2022

Wheat was brought to solve food scarcity with aid from the United States caused by the Korean War. The Korean government launched a campaign to encourage mixed rice and wheat meals due to shortage of rice production in the 1960s, Wheat consumption began in earnest. However, it is difficult to rebuild the domestic wheat production base devastated by the Korean War with the technology at the time. Thus, wheat was mainly consumed from imported in the past. Since then, as wheat consumption has increased due to westernization and diversification of dietary life, wheat became the second staple grain in Korea. In this situation, the government enacted the Wheat Industry Promotion Act to create a basis for sustainable production and consumption of wheat in Korea. This study sought to improve the self-sufficiency of domestic wheat by examining the possibility of using "Ariheuk", a variety of new Korean wheat, as a rice supplement in the same context as the govemment's policy. Wheat has been used as a raw material for the processed food, such as noodles and bread. However, we approached it by using whole wheat as a nutritional grain. Participants were recruited from the agri-food consumer panel conducted by Rural Development Administration. We set a final sample of 525 consumer panels based on the age of census household heads. The experiment was conducted in such a way that participants cooked and ate 100% rice meal and rice containing 20% whole wheat meal. Participants completed the sensory evaluation questionnaire with online. For this experiment, all participants were given same whole wheat product. The sensory evaluation questionnaire consisted of color, glossiness, stickiness, aroma, chewing, sweetness, nuttiness, chewiness, softness, bursting, flavor, texture and swallowability. The sensory evaluation results were analyzed by giving -3 points to +3 points. The former points were given to the response that 100% rice meal is very superior to the response that rice containing 20% whole wheat meal. The latter points were given vice versa. Zero point was given to the response that they are similar each other. As a result, rice with 20% whole wheat meal was better than 100% rice meal in terms of color, aroma, chewiness, bursting and flavor. In case of sweetness and glossiness, there didn't exist significantly different. On the other hands, 100% rice meal was better in terms of softness and swallowability. As a result of ANOVA by age groups, from 30s or younger to 60s or more, there was significant difference among the groups in terms of color, chewiness and bursting. As a result of post-hoc analysis with Duncan's multiple range test (p < 0.05), 50s were evaluated to be significantly superior in color, chewiness and bursting compared to other age groups. In conclusion, it is appropriate to use whole wheat as a supplement to rice in order to improve the self-sufficiency of domestic wheat. As a strategy to promote domestic wheat consumption, in case of Ariheuk, it is necessary to provide an experience through whole wheat tasting and to establish a marketing strategy segmented by age groups.

• Journal of Korean Academy of Nursing
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• v.29 no.2
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• pp.248-257
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• 1999

The purpose of this study was to identify basic data for the health fare of normal pregnant women. The number of subjects was 779 pregnant women who received prenatal care in two University hospitals. The data, which were collected from June to October, 1998. and used the questionnaire “Symptom Table on Fatigue Perception” designed by the Research Committee of the Industial Fatigue in Hygienic. Association of Japan Industry. The collected data were scored by use of means and standard deviations according to the subjective symptoms of fatigue and each item as an independent variable was analysed by t-test and ANOVA test. The results are as follows : 1) Degree of subjective fatigue showed as an average of 1.81. Fatigue as physical symptoms had the highest score with 2.09. followed by neuro-sensory symptoms, 1.69 and psychological symptoms had the lowest score 1.66. 2) With the respect to the general characteristics of the subjects. there were statiscally significant difference in experience of pregnancy(t＝-2.286, p＝.023). wanted pregnancy(t＝-2.935, p＝.004), parity(t＝-2.429, p＝.015), sleeping time(F＝3.478, p＝.031). and presence of other child(t＝2.347, p＝0.19).