• Journal of Dairy Science and Biotechnology
• /
• v.35 no.3
• /
• pp.176-183
• /
• 2017

Flaxseed (Linum usitatissimum L.) is an important food, oil, and fiber crop of the family Linaceae. Although flaxseed has been consumed as a food ingredient for several centuries, its nutritional benefits have not yet been completely established. Flaxseed is a good source of lignans, nonstarch polysaccharides, and high-quality proteins. Hence, in this study, we aimed to prepare a bioactive kefir containing flaxseed and to examine the physicochemical characteristics of kefir containing different concentrations of flaxseed. We investigated the pH, and sensory evaluation of bioactive Kefir containing different concentrations of flaxseed. We investigated the pH, total anthocyanins (TAs), and sensory evaluation of bioactive Kefir containing different concentrations of flaxseed. The pH of this bioactive kefir decreased, whereas the TA content increased with increasing incubation time; however, these parameters were not affected by the amount of added flaxseed. As the addition rate of flaxseed increased, the scores for overall acceptability, texture, color, flavor, and taste in sensory evaluations were generally the same as or lower than the control. There were no significant differences in overall acceptability, texture, color, flavor, and taste between the control and treated groups. Therefore, further studies are needed to develop methods for production of health-improving kefir as a dietary supplement based on the functional properties of flaxseed.

• Food Science of Animal Resources
• /
• v.20 no.1
• /
• pp.64-71
• /
• 2000

The volatile flavour compounds such as acetaldehyde, acetone, ethanol, diacetyl and acetoin were detected by gas chromatography in adlay yoghurt during fermentation and storage period at 4 $pm$1$^{circ}C$, but acetoin was trace. The contents of acetaldehyde of adlay yoghurt showed maximum immediately after fermentation and decreased significantly(P<0.05) with storage period and were in order of adlay yoghurt fermented with YC-380, ABT-D and ABT-4. The contents of acetone were shown similar trend to acetaldehyde and those of adlay yoghurt fermented with YC-380, ABT-4 and ABT-D, decreased rapidly from 6 days, 9 days and 12 days of storage, respectively. The contents of ethanol increased during the storage period and those were significant differences(p<0.05) between 6 days and 9 days of storage period in control and treatments. The contents of diacetyl were detected in control and treatments at 9 days of storage and increased slightly during the storage period. The contents of volatile flavour compounds of T1 showed similar to that of control and slightly high compared to those of treatments, and decreased gradually with increasing the level of addition of adlay in treatments. The taste, flavour and texture of T1 immediately after fermentation and during the storage period at 4$\pm$1$^{\circ}C$ were slightly higher than those of control and treatments. The scores of sensory evaluation of treatments except T1 were lowered significantly(p<0.05) with increasing level of addition of adlay. Adlay yoghurt fermented with YC-380 and ABT-4 and ABT-D were superior to both of taste and flavour, and texture, respectively. From the results mentioned above, the addition of taste and flavour, and texture, respectively. From the results mentioned above, the addition of adlay at 1% (w/v) level in skim milk substrate were suitable for quality of adlay yoghurt such as volatile flavour compounds and sensory property.

• Journal of Korea Multimedia Society
• /
• v.15 no.4
• /
• pp.560-568
• /
• 2012

As for the implementation technology of virtual space, the experience method becomes multifunctional and it recognizes movement, sound, temperature and pressure and is expanding to the studies on the interaction possible intelligent interaction technology field between contents and users. The virtual reality technology is being studied to apply the 3D graphic technology and physical phenomena to virtual space to increase the sense of reality and use hardware devices to the virtual environment to increase immersive experience. The production of interactive contents about the virtual underwater environment needs bidirectional interface technology to connect hardware devices and ocean contents in order to increase the sense of a user to increase the sense of immersion. In this study, it tried to express the virtual underwater environment with the sense of actuality and reality from the analysis of the environmental factors according to changes in depth of water and from the application of the normalized underwater physical laws. Also it was to develop sensory contents having to experience the skin scuba without directly entering the water by connecting a sensory simulator about the skin scuba with the virtual underwater environment.

• Journal of the Korean Society of Physical Medicine
• /
• v.14 no.4
• /
• pp.9-17
• /
• 2019

PURPOSE: This research was designed to study the correlations between physical activities such as foot sensory impairment, balance and ambulatory abilities, as well as fall risk factors and mental activities such as cognitive performance and depression in order to provide fundamental data for the prevention of falling in the elderly. METHODS: A total of 36 elderly people over the age of 65 years who voluntarily joined the research were selected as subjects. Sensory perception in both feet was measured by using a monofilament in 10 parts with each part given one point. The points for each foot were integrated to analyze the correlations between physical and mental activities indices, and the results were analyzed by using Pearson's correlation coefficient. RESULTS: The results of this research show that the extent to which senses in feet were impaired was correlated to TUG, a functional activity index involved in tranfers, gait, and turning movements, which was correlated to BBS (balance index) as well as MMSE-K and K-GDS (mental activities index). BBS was interrelated to FES-K (physical activities index) and MMSE-K. The muscular strength of the right ankle dorsiflexor had mutual relations with FES-K. CONCLUSION: The results of this research indicate that TUG is widely correlated to foot sensory impairment as well as general physical and mental activities in elderly people. BBS was also shown to be correlated with TUG, FES-K, and MMSE-K. Thus, it might be necessary that TUG and BBS be included as two items in physical and mental check-ups for the elderly, and further studies on correlations using evaluation items for physical and mental activities should lead to the simplification of the evaluation criteria.

• Journal of Korea Multimedia Society
• /
• v.17 no.1
• /
• pp.104-112
• /
• 2014

With recent development of virtual reality technology, coupled with the growth of the marine industry, virtual underwater simulation systems are under development in various studies, for educational purposes and to simulate virtual reality experiences. Current literature indicates many underwater simulation systems to date have focused on the quality of visual stimulus delivered through three-dimensional graphics user interface, limiting the reality of the experience. In order to improve the quality of the reality delivered by such virtual simulations, it is crucial to develop multi-sensory technology rather than focus on the conventional audio-visual interaction, which limits experiencer from the sense of underwater immersion and existence within the simulation. This work proposes the immersive multi-sensory effector system, delivering the users with a more realistic underwater experience. The sense of reality perceived was evaluated, as the main factor of the virtual reality system.

• The Journal of Korean Physical Therapy
• /
• v.22 no.4
• /
• pp.35-41
• /
• 2010

Purpose: This study aimed to determine the effects of sensory feedback training of the ankle with visuoperceptual stimulation on static balance and gait functions in patients with chronic post-stroke hemiparesis. Methods: This study included 16 patients with chronic post-stroke hemiparesis. The subjects were randomly assigned toeither the experimental group (EG) or the control group (CG), with 8 subjects in each group. All the subjects received a routine physical therapy. The EG subjects received a 30-min sensory feedback training for the foot and ankle with visuoperceptual stimulation by using Tetrax Portable Multiple System. This training was conducted 3 times a week for 4 weeks. The scores of balance ability, timed up and go (TUG), and dynamic gait index (DGI) were assessed before and after the intervention. Results: In the EG, the scores of static balance, TUG, and DGI obtained afterthe intervention significantly differed from those obtained before the intervention (p<0.05). Further, in the EG, a significant difference was noted in the rate of change of all the variables when compared with those of the CG (p<0.05). However, in the CG, post-intervention score were only significantly different for DGI. Conclusion: Our findings indicate that the sensory feedback training with visuoperceptual stimulation improves balance and gait functions of patients with chronic post-stroke hemiparesis. Further studies are needed to generalize the results of this study.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.29 no.5
• /
• pp.416-421
• /
• 2015

This study was performed to comparative investigate the distribution of primary sensory and motor neurons associated with Daereung(PC7) acupoints by using neural tracing technique. A total 16 SD rats were used in the present study. After anesthesia, the rats received microinjection of 6 ㎕ of cholera toxin B subunit(CTB) into the corresponding sites of the acupoints Daereung(PC7), in the human body for observing the distribution of the related primary sensory neurons in dorsal root ganglia(DRGs) and motor neurons in the spinal cord(C3∼T4) and sympathetic ganglia. Three days after the microinjection, the rats were anesthetized and transcardially perfused saline and 4% paraformaldehyde, followed by routine section of the DRGs, sympathetic chain ganglia(SCGs) and spinal cord. Labeled neurons and nerve fibers were detected by immunohistochemical method and observed by light microscope equipped with a digital camera. The labeled neurons were recorded and counted. From this research, the distribution of primary sensory and motor neurons associated with Daereung(PC7) acupoints were concluded as follows. Muscle meridian related Daereung(PC7) controlled by spinal segments of C5∼T1, C6∼T4, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.31 no.6
• /
• pp.901-907
• /
• 1998

The refined lecithin derived from skipjack viscera oil was added to fish sausage and then the quality stability of the fish sausage during storage was studied. The fish sausages with the lecithin (lecithin $0\%$, A; $2\%$, B: $4\%$, C; $6\%$, D) were shown low level for peroxide value, carbonyl value and acid value compared to that without the lecithin, when they were stored for 40 days at $5^{\circ}C$. The fish sausage with the lecithin was also almost unchanged in polyunsaturated fatty acid compositions such as 22:6 (n-3) and 20:5 (n-3) during storage. Before storage, both the sausages with and without the lecithin were almost unchanged in their sensory score, but the sensory scores were decreased with storage. As a result from sensory score, the sausage contained $2\%$ of lecithin (B) was similar to that of $0\%$ lecithin (A). However, all the samples were kept their oxidative stabilities for 40 days at $5^{\circ}C$.

• Clinical and Experimental Pediatrics
• /
• v.51 no.12
• /
• pp.1350-1354
• /
• 2008

Spinal muscular atrophy (SMA) is an autosomal recessive disease characterized by diffuse proximal and distal weakness due to deletion of the survival motor neuron (SMN) gene localized on chromosome 5 (5q11.2-13.3). SMA has been considered as a pure lower motor neuron disorder, and a definitive diagnosis can be established by molecular genetic testing. Here, we describe two patients with severe hypotonia and frequent aspirations at early infancy. Nerve conduction studies showed more extensive sensory involvement in these patients diagnosed to have SMA by genetic study than in classical cases of SMA. To the best of our knowledge, this is the first report of SMA Type 1 with sensory nerve involvement in Korea.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.4
• /
• pp.593-602
• /
• 2009

This study was conducted to compare the quality of Korean and imported wine through sensory evaluation and to determined the harmony between wine and foods. The physiochemical characteristics, such as the sugar content, total acidity, pH and color values of Korean and imported wine were also measured. Three white wines made in Korean (WWK), Germany (WWG) and U.S.A (WWU), and three red wines made in Korean (RWK), France (RWF) and Chile (RWC), were used for testing. In the result of sensory evaluation, the white wine made in Germany (WWG) was the most preferred in flavor, taste and overall preference, and the red wine made in France (RWF) was the most preferred in appearance, flavor, taste and overall preference. The overall preference of wine was positively correlated with the total balance in the white wine (r=0.66) and in red wine (r=0.81). In regards to the harmony of wines with foods, the white wine made in Korean (WWK) was suitable for sirloin steak, the WWG for codfish steak and salad and the white wine made in the U.S.A (WWU) for sandwiches. The red wine made in Korean (RWK) was significantly harmonious with salad, the France red wine (RWF) with sirloin steak and in the red wine made in Chile (RWC) with sandwiches. The L and b-values of white wine were the highest in WWG. the L-values of red wine were the highest in RWK, and the a-values of red wine were the highest in RWC and RWF. The WWU was the highest in sugar content among the white wines $10.83^{\circ}$ Brix and the RWC ($8.32^{\circ}$ Brix) was the highest among the red wines. Total acidity was higher in WWU (0.8) and in RWF (0.45) and thy pH values were the highest in WWK (2.82) and RWK (3.35).