• 한국콘텐츠학회논문지
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• 제11권11호
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• pp.286-295
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• 2011

본 연구는 전반적인 발달지연, 감각 예민성, 촉각 방어와 작업수행의 문제를 가진 골덴하르 증후군 아동에게 감각통합치료를 적용하여, 골덴하르 증후군 아동의 감각통합 치료적 중재 개입방향을 제시하고자 하였다. 본 증례 아동은 만 7세 10개월 남아로 학교와 일상생활에서, 놀이와 학습에 대한 어려움, 운동발달 지연을 주 호소로 하여 검사가 의뢰되었다. 감각통합치료를 위한 평가로 캐나다 작업수행 측정(Canadian Occupational Performance Measure)시 바른 자세로 한글 읽고 쓰기가 첫째 작업수행 목표로 나타났고, 단축 감각프로파일(Short Sensory Profile) 과 감각 인터뷰에서는 감각 예민성과 촉각 처리영역에서 확연한 차이로 감각통합치료 중재가 요구되었다. 발달 프로파일 -3(Developmental Profile -3)은 5개 발달영역에서 전반적인 발달 지연이 나타났고, 운동 숙련도 검사 (Bruininks-Oseretsky Test of Motor Proficiency-2)에서 운동발달 수준이 평균 이하로 나타났다. 본 증례 아동에 대한 감각통합 치료를 통해 전반적인 발달, 감각예민성, 촉각방어와 같은 감각조절 기능이 향상되고, 작업수행이 개선되는데 도움이 되었다. 본 사례연구를 통해서 국내 골덴하르 증후군 아동의 감각통합치료 접근법에 기초 자료가 될 것이라고 사료된다.

• 한국콘텐츠학회논문지
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• 제11권5호
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• pp.260-269
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• 2011

본 연구는 감각처리능력에 문제를 갖는 지적장애 아동에게 감각통합활동의 자발적 수행능력을 동영상을 통해 증진시키고자 하였다. 이 연구는 4명의 지적장애아동을 대상으로 개별실험 연구방법 중 A-B-A 디자인이 사용되었다. 독립변인은 아동이 4개의 감각통합활동을 8분간 자발적으로 수행하는 장면의 동영상을 주 2회 시청하도록 하였다. 종속변인은 1)감각통합활동의 자발성과 과제 수행율, 2) 일반적 과제 (grooved pegboard) 수행시간이었다. 동영상을 통해 자발성 부족으로 감각통합활동을 스스로 수행하지 않았던 지적장애 아동의 자발성과 과제 수행율이 향상되었고, 동영상 중재방법이 지적장애 아동의 교육에 효과적임을 확인할 수 있었다. 앞으로는 다양한 질환의 아동에게 동영상을 치료에 적용하여 그 효과에 대한 연구들이 지속적으로 이루어지길 기대해본다.

• 한국조리학회지
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• 제13권2호
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• pp.201-215
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• 2007

This study was carried out to examine the sensory characteristics of Demi-glace sauce prepared by fresh basil with different amount of salt added. The evaluation of the sensory quality of Demi-glace sauce prepared by fresh basil was conducted by unexperienced and trained panel with regard to color, odor, taste, appearance, texture, viscosity, and overall acceptability while varying the quantity of salt added, the time of preparation, and the conditions of sauce offered in which each panel was supposed to evaluate both sauce itself and sauce with meat. It was found that Demi-glace sauce prepared by fresh basil with 0.3% salt added was gained the highest score from both panels in most properties and the second was the one with 0.1% salt added. In the sensory properties correlation analysis according to the time of preparation and the conditions of sauce offered, there was no significant correlation in most sensory properties for the unexperienced panel, except some significantly positive correlation between taste and overall acceptability of the sauce. Whereas there was a positive correlation in the majority of sensory properties for the trained panel regardless of the time of preparation and the conditions of sauce offered. The sauce with 0.3% salt added ranked as the best recipe by both panels among four different ratios of salt adding regardless of the time of preparation and the conditions of sauce offered. Triangle test showed that the sauce B with 0.1% salt added before the preparation was more highly appreciated in terms of taste than the sauce A with 0.1% salt added in the final step of preparation. In conclusion, it could be suggested that Demi-glace sauce prepared by fresh basil with 0.3% salt added is the best recipe for commercial products. Also, there seems to be the need of further sensory evaluation studies on the Demi-glace sauce according to the time of addition during the process of preparation.

• 수면정신생리
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• 제5권2호
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• pp.119-133
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• 1998

Attentional processes facilitate cognitive and behavioral performance in several ways. Attention serves to reduce the amount of information to receive. Attention enables humans to direct themselves to appropriate aspects of external environmental events and internal operations. Attention facilitates the selection of salient information and the allocation of cognitive processing appropriate to that information. Attention is not a unitary process that can be localized to a single neuroanatomical region. Before the cortical registration of sensory information, activation of important subcortical structures occurs, which is called as an orienting response. Once sensory information reaches the sensory cortex, a large number of perceptual processes occur, which provide various levels of perceptual resolution of the critical features of the stimuli. After this preattentional processing, information is integrated within higher cortical(heteromodal) systems in inferior parietal and temporal lobes. At this stage, the processing characteristics can be modified, and the biases of the system have a direct impact on attentional selection. Information flow has been traced through sensory analysis to a processing stage that enables the new information to be focused and modified in relation to preexisting biases. The limbic and paralimbic system play significant roles in modulating attentional response. It is labeled with affective salience and is integrated according to ongoing pressures from the motivational drive system of the hypothalamus. The salience of information greatly influences the allocation of attention. The frontal lobe operate response selection system with a reciprocal interaction with both the attention system of the parietal lobe and the limbic system. In this attentional process, the search with the spatial field is organized and a sequence of attentional responses is generated. Affective, motivational and appectitive impulses from limbic system and hypothalamus trigger response intention, preparation, planning, initiation and control of frontal lobe on this process. The reticular system, which produces ascending activation, catalyzes the overall system and increases attentional capacity. Also additional energetic pressures are created by the hypothalamus. As psychophysiological measurement, skin conductance, pupil diameter, muscle tension, heart rate, alpha wave of EEG can be used. Event related potentials also provide physiological evidence of attention during information process. NI component appears to be an electrophysiological index of selective attention. P3 response is developed during the attention related to stimulus discrimination, evaluation and response.

• Asian-Australasian Journal of Animal Sciences
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• 제27권8호
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• pp.1164-1173
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• 2014

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace${\times}$YorkshireLandrace${\times}$Yorkshire)♀${\times}$Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm $NaNO_2$, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l'Eclairage (CIE) $a^*$ value, while the Du dry-cured ham had higher $L^*$, CIE $b^*$ and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.

• 한국식품조리과학회지
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• 제32권2호
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• pp.157-167
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• 2016

Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round). Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate. Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein. Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.

• 동아시아식생활학회지
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• 제4권3호
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• pp.67-74
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• 1994

The sensory and instrumental characteristics of Jeung pyun made from varietal difference in physicochemical characteristics of rice grain were investigated to obtain the basis information for developing various rice cultivars adaptable to rice food processing. In sensory evaluation of Jeung pyun, aroma, springiness, and stickiness revealed significant difference between the rice cultivars. Acceptability of springiness was highly correlated with amylose content. And loaf volume of Jeung pyun was also highly correlated with the protein content of rice grain. In textural analysis, Jeung pyun made from the higher amylose content rice became harder during storage. Jeung pyun made from the lower alkali digestible rice showed the more sticky and elastic.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1987년도 정기총회 및 창립40주년기념 학술대회 학회본부
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• pp.435-438
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• 1987

In this paper, among the robot programming languages that enable processing of sensory information, eight exemplary languages are chosen, and investigated in terms of their characteristics, why they are designed the way they are, and the kind of sensors each language can use and apply to. In addition, the characteristics of each language is compared with one another from the sensor point of view and the flow of each language is analyzed from the robot language classification point of view. Finally, We investigate the progress and the requirements of the sensor-based robot programming languages for further developments.

• 한국전문물리치료학회지
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• 제3권3호
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• pp.82-91
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• 1996

Normal balance is defined as state in which the body is equlilibrium. It is complex motor control task, requring integration of sensory information, neural processing, and biomechanical factors. There are major two factors contribute to balance control, the neurological and the musculoskeletal. The neurological factor provides the sensory processing and motor output mechanisms that are the neurophysiological basis for response. The musculoskeletal factor provides the mechanical structure for response. When all components of two factors are operating effectively, the postural response should be appropriate and effective for good balance control. Therfore, balance can be influenced by above all factors. In addition, balance can be also influenced by muscle tone, hearing, physiological factors, and environmental factors. Physical therapists must understand factors of balance control so that we can accurately assess balance. Therefore, physical therapists have to develop useful balance measurement tools to evaluate balance.

• 한국축산식품학회지
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• 제44권5호
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• pp.967-987
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• 2024

Recently, as the concept of pet food that satisfies both nutritional needs and the five senses has evolved, so too has the demand for effective pet food non-thermal sterilization methods. Prominent non-thermal technologies include high-pressure processing, plasma, and radiation, which are favored for their ability to preserve nutrients, avoid residues, and minimize compositional changes, thereby maintaining quality and sensory properties. However, to assess their effectiveness on pet food, it is essential to optimize operational parameters such as pressure levels, plasma intensity, radiation dosage, and temperature. Further studies are needed to evaluate microbial sterilization efficacy and sensory attributes. This exploration is expected to lay the groundwork for preventing zoonotic diseases and improving the production of high-quality pet food.