• Journal of the Korean Society of Clothing and Textiles
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• v.42 no.2
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• pp.298-310
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• 2018

This study examines how to improve clothes according to types of disability and classify related studies. The study method used a literature review along with studies conducted after 2000. According to the results, the types of disability causing difficulty in terms of clothing habits are limb disorders and sensory defects among the types of physical disability. The results of the quantitative measurement on studies indicated that the number of studies increased almost twice as much before 2000. Particularly with the development of new technology and fashion trends, the number of studies on design increased. The topics of studies are found in design development, construction for disabled, and understanding clothing life. The design development topic is about suggesting functional designs that can protect the human body or aid in the use of rehabilitation devices. The construction topic for the disabled is to improve the inconvenience of wearing clothes, particularly for those with limb disorders. Lastly, the topic of examining clothing life is about using new technology to provide individuals with sensory defects with information about clothing life or the current status of the clothing market for the disabled.

• The Journal of Korean Academy of Sensory Integration
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• v.11 no.1
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• pp.39-49
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• 2013

Objective : We studied adolescent's sensory processing characteristics and classification of the depending on the adolescent's sensory processing characteristics degree. And we studied depending on sensory processing characteristics the difference of the general characteristics; sex, health status, hospital visit, the usual sensory problem. In addition, we investigated differences in each group; sensory processing characteristics, stress, depression, and self-esteem. Methods : We have collected 310 for students in Busan, Gyeongsangnam-do region of high school to distribute the questionnaire; Adolescent / Adult sensory profile (AASP), the Korean version Daily Stress Assessment (K-DSI), Beck Depression Inventory (BDI), and Self-Esteem Scale (SES). The questionnaire used in the final study part 310 to part 288 of which corresponds to 92% of the total questionnaire. The data analysis was used SPSS for windows 18.0 statistical analysis. Results : Sensory Seeking of sensory processing characteristics of adolescents in the study was low score. The higher stress score, Sensory Sensitivity and Sensation Avoiding score were higher, and the higher depression score, Low Registration and Sensation Avoiding score were higher. The lower self-esteem score, Sensation Avoiding and Sensory Sensitivity score was higher whereas Sensation Seeking score was lower. Conclusions : Study about Korean's mean in the next studies should be investigate. In addition, a lot of study about adolescents with sensory processing problems should be investigate.

• Molecules and Cells
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• v.20 no.3
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• pp.315-324
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• 2005

Pain is an unpleasant sensation experienced when tissues are damaged. Thus, pain sensation in some way protects body from imminent threat or injury. Peripheral sensory nerves innervated to peripheral tissues initially respond to multiple forms of noxious or strong stimuli, such as heat, mechanical and chemical stimuli. In response to these stimuli, electrical signals for conducting the nociceptive neural signals through axons are generated. These action potentials are then conveyed to specific areas in the spinal cord and in the brain. Sensory afferent fibers are heterogeneous in many aspects. For example, sensory nerves are classified as $A{\alpha}$, $-{\beta}$, $-{\delta}$ and C-fibers according to their diameter and degree of myelination. It is widely accepted that small sensory fibers tend to respond to vigorous or noxious stimuli and related to nociception. Thus these fibers are specifically called nociceptors. Most of nociceptors respond to noxious mechanical stimuli and heat. In addition, these sensory fibers also respond to chemical stimuli [Davis et al. (1993)] such as capsaicin. Thus, nociceptors are considered polymodal. Recent advance in research on ion channels in sensory neurons reveals molecular mechanisms underlying how various types of stimuli can be transduced to neural signals transmitted to the brain for pain perception. In particular, electrophysiological studies on ion channels characterize biophysical properties of ion channels in sensory neurons. Furthermore, molecular biology leads to identification of genetic structures as well as molecular properties of ion channels in sensory neurons. These ion channels are expressed in axon terminals as well as in cell soma. When these channels are activated, inward currents or outward currents are generated, which will lead to depolarization or hyperpolarization of the membrane causing increased or decreased excitability of sensory neurons. In order to depolarize the membrane of nerve terminals, either inward currents should be generated or outward currents should be inhibited. So far, many cationic channels that are responsible for the excitation of sensory neurons are introduced recently. Activation of these channels in sensory neurons is evidently critical to the generation of nociceptive signals. The main channels responsible for inward membrane currents in nociceptors are voltage-activated sodium and calcium channels, while outward current is carried mainly by potassium ions. In addition, activation of non-selective cation channels is also responsible for the excitation of sensory neurons. Thus, excitability of neurons can be controlled by regulating expression or by modulating activity of these channels.

• Journal of Digital Convergence
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• v.16 no.5
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• pp.145-152
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• 2018

This study was conducted to review whether there is a difference in the audience effect of advertisements of IoT products across different levels of sensory innovativeness. For the study, a total of 128 male and female university students and three advertisements of IoT products were selected. The study findings show that consumers with a higher tendency in purusing sensory innovativeness are more likely to rate more positively the perceived usefulness of the product and the attitude towards the product as shown in the advertisement. This finding is meaningful in that it was concluded from an empirical study at a time when studies on advertisements of IoT products are lacking. The study is also expected to provide beneficial insights into effective execution of advertisements of new technologies and establishment of marketing strategies. Follow-up studies that take into account a wider range of variables representing sensory innovativeness in consumers are suggested.

• Culinary science and hospitality research
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• v.13 no.2
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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.

• The Journal of the Korea Contents Association
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• v.11 no.8
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• pp.187-197
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• 2011

There are many researches about effects of consumer innovativeness on the new product adoption behavior. However most of these studies regard this construct as one dimensional concept so that the extant studies suggest very ambiguous results about the relationship between consumer innovativeness and adoption behavior. This study subdivides the construct as cognitive innovativeness and sensory one and suggest these two types of consumer innovativeness affect on the risk perception of the potential adopter differently when the consumer adopt new product. In the empirical research through regression analysis and structure equation model with 217 samples, the study shows the consumer who have high level of cognitive innovativeness are more sensitive to functional risk of new products compared to one who have high level of sensory innovativeness. On the other side, sensory innovative consumer perceive social risk more when they adopt new products than cognitive innovator who have higher level of cognitive innovativeness. The result means there are dual paths on the relationship between consumer innovativeness and new products adoption behavior. Unlike the early studies, this study shows that there's dual path in relationship between the consumer's innovativeness and new product adoption. That is the consumer who have higher sensory innovativeness perceive the social risk of new products more sensitively than functional risk but the consumer who have cognitive innovativeness perceive functional risk more. So, new product adoption behavior would be different depending on the sensory or cognitive innovativeness.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.49-53
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• 2012

This study was aimed to compare the texture and sensory properties of Cream cheese and cholesterol-removed Cream cheese made from the whole milk powder (CRWMP) during storage at $7^{\circ}C$ for 4 wk. The cholesterol reduction by crosslinked ${\beta}$-CD was about 92% in CRWMP. In texture studies, hardness, gumminess, and chewiness had increased during the storage period of 4 wk in both cheeses, irrespective of treatment. In the sensory properties, cooked milk flavor was found to have decreased, whereas sourness had increased with increasing storage period of 4 wk in whole milk powder Cream cheese. On the basis of our results, we conclude that the cholesterol removal in CRWMP does not cause any adverse effect on the texture and sensory properties of Cream cheese made with whole milk powder.

• Journal of Korean Critical Care Nursing
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• v.14 no.3
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• pp.73-86
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• 2021

Purpose : This study aimed to investigate the effects of oropharyngeal sensory stimulation using low-temperature capsaicin on dysphagia, dietary level, aspiration pneumonia, and nutritional status in acute stroke patients with dysphagia admitted to a stroke intensive care unit. Methods : This study used a randomized controlled trial design and 43 participants were randomly assigned to the experimental group (n=21) or control group (n=22). An oropharyngeal sensory stimulation intervention program was constructed based on previous studies. The intervention was provided before meals twice a day for seven days and started with the first meal after hospitalization. In the control group, a solution was made using only bottled water without adding capsaicin solution, and the intervention was provided at the same time, method, and number of times as the experimental group. Results : As a result of the study, dysphagia and dietary level improved in the experimental group that received oropharyngeal sensory stimulation using capsaicin. There were no effects on the nutritional status or aspiration pneumonia. Conclusion : This study provides basic data for the development of an intervention program for patients with dysphagia by presenting a theoretical basis that oropharyngeal sensory stimulation intervention using capsaicin improves dysphagia and dietary levels.

• The Journal of Korean Academy of Sensory Integration
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• v.15 no.1
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• pp.33-45
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• 2017

Objective : This study was to investigate the relationship between sensory processing patterns and sleep quality for poor sleepers enrolled in universities. Methods : The participants are 191 students, aged 18 to 25, at the 6 universities located in Busan, Daegu, and other Gyeongsang Provinces. These participants completed the Korean version of Adolescent/Adults Sensory Profile (AASP) and the Pittsburgh Sleep Quality Index (PSQI). Results : The group with lower sleep quality of this study participants suggested low but positive correlation with sleep disturbance which is one of sleep quality components of the PSQI. Low sensory registration suggested high positive correlation and Sensory sensitivity suggested low positive correlation with daytime dysfunction. Conclusion : We identified that sensory processing patterns and sleep quality may influence each other and sleep quality can be more significantly influenced by specific sensory processing pattern. More studies requires on sleep quality and sensory processing patterns in children, adults, and elders.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.1
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• pp.214-222
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• 2013

This study investigated the relationships between sensory processing patterns and pain catastrophizing levels in well older adults to provide basic information for rehabilitation intervention. The participants of this study were 216 older adults aged over 65. The Adolescent/Adults Sensory Profile(AASP) was used to measure sensory processing patterns and the Pain Catastrophizing Scale(PCS) was employed to evaluate psychological variables of the pain. Self perception of the pain was measured with the Numerical Rating Scale(NRS). Gender and age differences were analyzed with t-test and relationships among sensory processing patterns, pain catastrophizing and pain symptom levels were analyzed with Pearson product-moment coefficients of correlation. Women had higher 'sensory sensitivity' and 'sensory avoiding.' The group over 75 years old had higher 'sensory avoiding,' 'low registration' and 'sensory seeking.' Women had higher pain catastrophizing and pain symptom levels. Negative correlations between 'rumination' and 'low registration' and 'helplessness' and 'sensory seeking' were found. Positive correlations were found between pain catastrophizing and pain symptom levels when they were 'sensory sensitivity' and 'sensory avoiding.' The results infer that sensory processing patterns are associated with psychological variables of the pain and there are differences based on gender and age. Further studies are warranted to support the results.