• Archives of design research
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• v.17 no.2
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• pp.413-424
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• 2004

This paper defines the telepresence as a particular type of experience, rather than a collection of hardware. Defining telepresence in this way provides a means for examining telepresence in relation to other types of mediated experience. Presence refers to the natural perception of an environment, and telepresence refers to the mediated perception of an environment. Factors influencing whether a particular mediated environment will induce a sense of telepresence include the following: the combination of sensory stimuli employed in the environment, the ways in which participants are able to interact with the environment, and the characteristics of the individual experiencing the environment. Telepresence art invites the people from remote worlds to networked cyber space and creates the experience of 'being there' by making participants control the virtual reality system and receive feedback from their teleactions. It is the way to produce an open and engaging experience that manifests the cultural changes brought about by remote control, remote vision, telekinesis, and real-time exchange of audiovisual information. The principal determinants of telepresence are sensory immersion, sensory fidelity, cognitive fidelity and personal factors. This paper applies the 4 determinants to telepresence art works such as Ken Goldberg's Telegarden, Monika Fleischmann & Wolfgang Strauss' The Home of the Brain, Paul Sermon's Telematic Dreaming, Telematic Vision, Eduardo Kac's Uriapuru, Simon Penny's Traces and Paul Sermon & Andrea Zapp's A Body of Water.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.425-430
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• 2005

Relative sweetness of sucralose, an intensive sweetener, to sucrose or fructose in binary model solution and beverage systems was examined. Sensory properties of sucralose solution, orange flavored beverage and sports drink containing sucralose were evaluated at the equi-sweetness to sucrose or fructose. Consumer acceptability tests were performed on orange flavored beverage. Relative sweetness of sucralose to sucrose was 350 and 500 in binary model solution and orange flavored beverage, respectively, while that of sucralose to fructose in sports drink was 550. All the sensory properties, except astringency, of sucralose solution examined were similar to those of sucrose solution. The sensory properties of orange flavored beverage, in which 50% sucrose was replaced with sucralose, were very close, and showed comparable or higher overall acceptability to that containing sucrose only. When fructose was replaced with sucralose in sports drink sour, salty and bitter tastes, metallic flavor, and astringency slightly increased.

• The Journal of Korean Physical Therapy
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• v.11 no.3
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• pp.23-36
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• 1999

The very definitions of posture and balance have changed, as has our understanding of the underlying neural mechanisms, In rehabilitation science, there awe at least two different conceptual theories to describe the neural control of posture and balance : the reflex/hierarchical theory and system theory. A reflex/hierarchical theory suggests the posture and balance result from hierarchically organized reflex responses triggered by independent sensory systems. The systems approach suggests that action emerges from an interaction of the individual with the task and environment. That is to say, the systems approach implies that the ability to control our body's position in space emerges from a complex interaction of musculoskeletal and neural systems, collectively referred to as the postural control system. The specific organization of postural systems determined both by the functional task and the environment in which it is being performed, The postural control system is divided into three basic functional components for assessment : 1) musculoskeletal components, 2) motor coordination components, and 3) sensory organization components. It is proposed that a systemic functional understanding of human balance is critical to effective programs for balance rehabilitation. Thus, this article briefly reviews the basic functional components to consider in designing treatment plan and for the benefit of the balance assessment.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.112-118
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• 2005

Fig(Ficus carica L.) which belongs to Moraceae family has been used as digestion promoter, cure for ulcerative inflammation and eruption in Korea. Figs have very short preservation period and can be kept only 1 week even in the refrigeration system. The possibility of wine-making from Korean figs was tested by analyzing the fermentation characteristics, proximate analysis and free sugar contents of wine made of slices with 20% sugar addition. Ethanol fermentation of the figs by Saccharomyces cerevisiae was done rapidly. The ethanol contents, pH, total acidity and sugar content were 12.1%, 3.91, 0.42% and 9.9 °Brix, respectively. The results from the sensory evaluation were as follows. The wine made from the sliced figs were better than that from fig juices in their sensory scores. The wine made with frozen figs was not different from that made with fresh ones. To improve the quality of wine, the addition of dried leaf powder in the concentration of 100 ppm were tried and found it was superior to the one made without leaf.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.106-111
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• 2005

The gamma irradiation effect of dried fernbraken was investigated on the physical and sensory qualities during and after soaking process. Dried fernbraken packaged in vacuum was irradiated up to 7 kGy with v-ray produced by 132 Cs at 0℃. Moisture content and rehydration rate of gamma-irradiated fernbraken after soaking increased significantly depending on the irradiation doses(p<0.05). Lightness(L), redness(a) and yellowness(b) values of Hunter color system increased significantly in the gamma-irradiated fernbraken after soaking, compared with control, while the hardness and chewiness by the texture analyser decreased significantly in irradiated ones. Sensory evaluation results showed that the mean scores of flavor, appearance, taste, texture and over-all acceptability in soaked fernbraken irradiated were not significantly different from those in control, except higher preference score of texture in irradiated ones. From these results, it might be concluded that the irradiation does not affect the physical and sensory qualities of dried fernbraken during and after soaking, especially in texture.

• Journal of the Korean Society of Clothing and Textiles
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• v.21 no.2
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• pp.262-276
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• 1997

The purpose of this study was to develop torso patterns according to the somatotype and thus to contribute to the ready-made industry. Classification of the somatotypes was based on each individual's lateral and frontal view and development of torso patterns according to the somatotype was to center on the darts. The subjects in this study were female college students of 18 to 24 year old. This study was carried out by the following procedures: 1. Classification of the somatotypes was based on each individual's lateral and frontal view. The somatotypes were classified into 18 types. 2. Eighteen subjects who had prominent somatic characteristics and average mea- surements were chosen. 3. Subjects were clothed and a sensory evaluation was carried out. 4. Experiments of alterations were carried out. The quantities of revision of torso patterns due to the difference of somatotypes were measured through these. These method were due to the items of the sensory evaluation. 5. By obtaining the results of the sensory evaluation and experiments of alterations, the torso patterns according to the somatotypes were developed. These were inputted to the CAD System and compared with one another. 6. Grading of the torso pattern according to each somatotype was carried out and thus a file of torso patterns was made according to the somatotypes.

• Journal of the Korean Society of Clothing and Textiles
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• v.33 no.2
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• pp.299-307
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• 2009

The purposes of this study ate to evaluate sensibility performance of metallic Jacquard fabrics, and to contribute to the research and development of the women's suit made of the metallic Jacquard fabrics. eight fabrics were woven with two kinds of warp yarns(nylon and rayon) and weft yarn blended with various contents(0, 7, 14, 21%) of metallic yarn. The sensibility performances such as sensory, touch preference and buying preference for memory fabrics of the metallic Jacquard fabrics were evaluated, and mechanical properties were measured by KES-FB system. The correlation between the mechanical properties and the sensibility performance were analyzed. As the metal fiber content increased, the sensory evaluation value of lustered, wrinkly, sandy, rustle and stiff increased, the sensory evaluation value of slippery and damp decreased. As the metal fiber content increased, the touch preference decreased and the buying preference increased. The touch preference had negative correlation with the metal fiber content, but the buying preference had positive correlation with it.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.6
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• pp.1640-1646
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• 2005

An oriental medicinal drugs Jahageo (JHG, Hominis placenta) were examined to determine its effects on the responsiveness of central nervous system neurons after injury. We found that JHG was involved in neurite outgrowth of DRG sensory axons. JHG treatment also increased expression of axonal growth-associated protein GAP-43 in DRG sensory neurons after sciatic nerve injury and in the injured spinal cord. JHG treatment during the spinal cord injury increased induction levels of cell division cycle 2 (Cdc2) protein in DRG as well as in the spinal cord. Histochemical investigation showed that induced Cdc2 in the injured spinal cord was found in non-neuronal cells. These results suggest that JHG regulates activities of non-neuronal cells such as oligodendrocyte and astrocyte in responses to spinal cord injury and protects neuronal responsiveness after axonal damage.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.591-597
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• 2004

This study was performed to develop a standardized recipe for yuza pyun made of citron juice that is by-product of citron tea, to increase the utilization of citron. The effects of mungbean starch(15%, 18%) and dilution ratio of yuza extract(100%, 75%, 50%) on the quality characteristics were evaluated. The quality characteristics of the samples were estimated in terms of sweetness, color difference, texture profile analysis and sensory evaluation. Sweetness of the 18% mungbean groups were higher than 15% groups(p<0.001). The values of Hunter color system indicated that higher content of yuza extract tended to increase yellowness significantly(p<0.001). Texture profiles of hardness, adhesiveness, springiness, cohesiveness, gumminess of yuza pyun showed no significant differences among samples. For sensory evaluation, color and sourness were decreased as yuza extract was diluted, whereas elasticity and sweetness were increased. Yuza pyun containing 18% of mungbean starch with 50% diluted extract was the most preferred in overall acceptability. According to multiple regression analysis, color, sweetness, elasticity and sourness(in order) were important control factors in overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.4
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• pp.326-333
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• 2003

The purpose of this study was to investigate the effect of various cooking methods(roasted, salad, deep-fried seasoned-roasted and commercial laver) on mineral contents, color and sensory evaluation of laver. The contents of mineral of dried laver by various cooking methods were analyzed using the Inductively Coupled Plasma(ICP) system. The results were summarized as follows : The content of crude protein, moisture, ash and crude fat in dried laver were 35.1％, 10.6％, 9.7％ and 0.8％, respectively. Among the minerals of dried laver, the content of poassium was the highest (2268.0mg/100g d.w.) and those of calcium and iron were comparatively high (495.1mg/100g, 13.5mg/100g). Ca/P ratio of dried laver was about 1:1 levels. Among various laver dishes, the total mineral content was the highest in the roasted laver, but low in the deep-fried laver. Among color values by cooking methods, "L(lightness)" and " - a(greenness)" values were the highest in the roasted laver, and "b(yellowness)" was the highest in the deep-fried laver. The seasoned-roasted laver was highly scored by the sensory evaluation.