• Journal of Korea Society of Industrial Information Systems
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• v.6 no.1
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• pp.61-69
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• 2001

This study concerns designing effective fuzzy inference rules, which can be used to evaluate other experiment sets for sensory tests. The number of fuzzy inference rules might be determined by the fuzzy division of variables. For the more the number of fuzzy division does not mean the more effectiveness, the number of inference rules should be reduced to improve efficiency of inference engine of expert system. This study verified that its suggested method and inference rules are effective in comparison with the existing studies.

• Journal of the Korean Society of Food Culture
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• v.10 no.2
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• pp.83-88
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• 1995

This study was conducted to examine the effects of additives and drying methods in Yukwa's manufacture. Additives had significant effects on hardness, and bean water and bean powder added group rated better than the baking powder and boiled bean added group. Sensory evaluation test showed that bean water and bean powder added group produced higher desirability. Drying methods had significant effects on all attribute of sensory evaluation, natural drying and incubative plate drying produced higher uniformity, denseness and overall desirability.

• Animal cells and systems
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• v.4 no.3
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• pp.215-221
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• 2000

Our anatomical and behavioral studies of embryonic rats that developed in microgravity suggest that the vestibular sensory system, like the visual system, has genetically mediated precesses of development that establish crude connections between the periphery and the brain. Environmental stimuli also regulate connection formation including terminal branch formation and fine-tuning of synaptic contacts. Axons of vestibular sensory neurons from grabistatic as well as linear acceleration receptors reach their targets in both microgravity and norm81 gravity, suggesting that this is a genetically regulated component of development. However, microgravity exposure delays the development of terminal branches and synapses in gravistatic but not linear acceleration-sensitive neurons and also produces behavioral changes. These latter changes reflect environmentally controlled processes of development.

• Journal of the Korean Home Economics Association
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• v.34 no.4
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• pp.1-19
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• 1996

The purpose of this study is to clarify the tendency of impulse buying behavior and the consumer psychological characteristic factors which arouse impulse purchase and the difference in exploratory behavior according to the degree of impulse buying behaviors. For this purpose existing studies on impulse buying behaviors, consumer stimulation levels and exploratory behaviors were theoretically reviewed. And field survey was carried out for this study; 353 women impulse consumers were selected by convenience sampling method. The summarized main results of this study are as follows; 1) In relative perspectives, the consumers who has high degree of impulse buying behavior was favor of sensory buying behavior but, was lack of planned and rational buying behaviro. 2) The optimal stimulation level of high-impulse consumers is higher than that of low-impulse consumers. Especially, optimal stimulation level of impulse consumers is significantly higher than their life-style stimulation level. This means that impulse consumers are consider to a stimulation seeker. 3) The high-impulse consumers have high exploration through shopping, high information seeking behavior, high interpersonal communication level, high risk taking behavior and particulary high sensory exploratory patterns in purchase exploratory behaviors than that of low-impulse consumers.

• Plant Resources
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• v.8 no.3
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• pp.230-234
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• 2005

This study was conducted to determine feasibility of utilization of Angelica acutiloba. Especially, the quality characteristics of bread prepared with the addition of Angelica acutiloba powder were investigated. Sensory evaluation and spoilage test were conducted for preparation of functional breads which added with ground plant matters (leaves and stems) from Angelica acutiloba. The result showed that the functional breads had high score of overall liking as well as low spoilage rate when added with 0.5 to 1.0% ground plant matters of Angelica acutiloba. Consumer acceptability evaluation showed a significant preference when added 0.5 to 1.0% ground leaves and stems of Angelica acutiloba into breads. Functional breads which added powder of Angelica acutiloba inhibited the growth of fungi. The more addition of Angelica acutiloba powder, the higher the degrees of this inhibited. These results suggested that the shelf-lives of the breads were extended by the addition of Angelica acutiloba powder. Further studies were required for improvement of functionality and diversity of bread products using medicinal plant materials as an additive.

• Proceedings of the KIEE Conference
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• 2003.11c
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• pp.727-730
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• 2003

Electric pulp test is a method to examine the vitality of dental pulp using the electrical stimulation. During the pulp test, the current stimulates intradental nerve, and makes patients painful. Some studies were accomplished to measure the responses of subjects by stimulating over the sensory threshold. In this study, we examined the time delay between pain feeling and stimulation stop in clinical situation. And we measured the activated responses(EMG in anterior belly of digastric muscle, voice, and finger span). As a result, it was verified that the minimum and maximum delay was EMG and voice, respectively. By reducing the excessive stimulus time, the unnecessary pain can be minimized using EMG that has the minimum delay.

• Annals of Clinical Neurophysiology
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• v.24 no.1
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• pp.1-6
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• 2022

Small fiber neuropathy is a painful neuropathy that cannot be assessed using nerve conduction studies. A skin biopsy and quantitative sensory testing (QST) are the gold standards for small fiber neuropathy diagnosis. However, a skin biopsy is invasive and commercially unavailable in Korea. QST is a method involving a thermal threshold, but its results can be affected by cognition as well as lesions of the central nervous system. Quantitative sudomotor axon reflex test (QSART) is a quantitative method of assessing sweat glands innervated by small fibers. In this review, we assessed the utility of QSART in evaluating small fiber neuropathy.

• Food Science of Animal Resources
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• v.44 no.5
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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.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.320-331
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• 2013

Omija, the major material of omigalsu, has liver protective and antioxidant effects, while mung bean has detoxification effects. A series of studies were conducted to standardize the traditional recipe for omigalsu to develop traditional functional drinks made from Omija extract and mung bean juice. Study 1 was designed to determine the optimal conditions for Omija extraction and mung bean juice. A higher water temperature and longer immersion time was associated with higher, free sugar and organic acid contents of omija extract; however, sensory evaluation revealed that the optimal extraction conditions for the highest acceptability, proper taste and red tone were $23^{\circ}C$ and 18 hrs of immersion. Conversely, the pH of the mung bean juice produced by varying the immersion time (5 hr, 11 hr, 17 hr) was found to be neutral, containing small levels of organic acid and free sugar, and showing a yellow tone. The results of the sensory evaluation also showed that the optimal conditions for taste, flavor and yellowness of mung bean juice was 5-hour-long immersion. Study 2 was designed to determine the optimum mixing ratio of omigalsu concentrate. Sensory evaluation revealed that the contents of sugar and total free sugar were highest when the mixing ratio among omija extract, mung bean juice and sugar was 1:1:20%, indicating that these conditions produced the most attractive color and highest overall acceptability. Study 3 was designed to determine the optimum dilution magnification for omigalsu. Sensory evaluation during summer revealed that the omigalsu produced by mixing 54 g of omigalsu concentrate into 200 cc water of $4^{\circ}C$ or $80^{\circ}C$ was most preferred, while during winter. Overall, the optimum dilution magnification for omigalsu was 4.7~5.4.

• Journal of Food Hygiene and Safety
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• v.15 no.4
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• pp.334-339
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• 2000

The antioxidant effect and sensory evaluation of various concentration of dried insam on gangjung was investigated far 6 months. The results were as follows: 1. The antioxidant effect of each sample were in the rank order of 0>0.5>1.0>1.5>2.0>2.5% of dried insam at 2$0^{\circ}C$ by acid and peroxide value but the effect did not increase pro-portionally with increasing concentration.2. In 3 months, acid and peroxide values increased slowly showing, but after 3 months, acid and peroxide values increased remarkably. 3. The acid value(AV) and the peroxide value(POV) of dried insam gangjung increased according to storage term but there was no significant difference with the kinds of adding methods of dried insam. 4. Sensory evaluation of preference for flavor, texture, taste and total quality of six samples by multiple paired comparison test indicated that gangjung with 1.5% dried insam In maltose was the best among samples.