• Therapeutic Science for Rehabilitation
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• v.1 no.1
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• pp.5-16
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• 2012

Sensory integration started as a theory to provide a occupational therapist with a useful frame for explaining and intervening the problems which children have. Most researches on sensory processing disorder (SPD) have been found empirical evidence to support the sensory integration theory by measuring behavioral manifestations of SPD. Recently, researchers who are interested in the diagnosis of SPD have begun to use neurophysiological methods to establish objective evidence for sensory integration. These studies reported the neurophysiological indexes reflecting the maladaptive behaviors as well as the difference between children with SPD and typically developing children in using electrodermal activity, vagal tone, EEG. Future neurophysiological studies on SPD will be expected to prove the efficacy of sensory integration intervention.

• Journal of the Korean Society for Precision Engineering
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• v.21 no.8
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• pp.171-179
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• 2004

The purpose of this study is to generate cycling motion for FES (functional electrical stimulation) using knee muscles only. We investigated the possibility by simulation. The musculoskeletal model used in this simulation was simplified as 5-rigid links and 2 muscles (knee extensor and flexor). For the improvement of the present feedforward control in FES, we included feedback path in the control system. The control system was developed based on the biological neuronal system and was represented by three sub-systems. The first is a higher neuronal system that generates the motion command for each joint. The second is the lower neuronal system that divides the motion command to each muscle. And the third is a sensory feedback system corresponding to the somatic sensory system. Control system parameters were adjusted by a genetic algorithm (GA) based on the natural selection theory. GA searched the better parameters in terms of the cost function where the energy consumption, muscle force smoothness, and the cycling speed of each parameter set (individual) are evaluated. As a result, cycling was implemented using knee muscles only. The proposed control system based on the nervous system model worked well even with disturbances.

• Journal of the Korean Society of Clothing and Textiles
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• v.19 no.3
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• pp.471-482
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• 1995

Using the acetate velvet and viscose velvet whose pile lengths were sheared as 1.45, 1.55, 1 65, 1.75, 1.85, 1.90mm under the condition equating the weaving process of ground fabric, the conclusions were as follows through the results of the sensory assessments estimated by women students in our university and the physical properties, H. V and T. H. V obtained by KES-F system. 1. In the sensory assessments estimated by the method of paired comparison and ranking of samples, the longer pile length was, the more the hand values of smoothness, softness, thickness, heaviness increased on the whole. 2. The H V. and T. H. V. measured by KES-F system were as follows; Kohi increased to pile length 1.85mm and then decreased a little at 1.90mm. hummer increased as pile length was longer. Fukurami increased to pile length 1.75mm and then decreased gradually as pile length was longer. Total hand value increased gradually from 1. 45mm to 1.85mm, had the top value at 1.85mm, and then decreased a little at 1.90mm. 3. In the results of summarizing $\ulcorner$the physical properties correlated closely with the H. V obtained by sensory assessments$\lrcorner$ and tithe Physical properties correlated closely with the H. V. and T. H. V obtained by KES-F systems, it showed that all the sensory properties correlated closely with compressive energy, flexural rigidity, thickness, weight and pile ratio in the former and that the physical properties correlated closely with each H V and T. H. V were different in the latter. 4. It showed that factor 1 was related to compressive energy, thickness, weight, pile ratio, factor 2 was related to recovery energy, compressive resilience, compressive index, and factor 3 was related to compressive recovery ratio in the result of factor analysis. 5. In the multiple repression analysis, the expressions of all sensory properties had compressive ratio, frictional coefficient in the regression expressions of $\ulcorner$H. V. obtained by sensory assessments$\lrcorner$, while the expressions of each H. V. and different physical properties in the regression expressions of $\ulcorner$H. V. obtained by KES-F system$\lrcorner$.

• The Transactions of the Korean Institute of Electrical Engineers D
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• v.54 no.3
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• pp.156-165
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• 2005

Human being recognizes the physical world by integrating a great variety of sensory inputs, the information acquired by their own action, and their knowledge of the world using hierarchically parallel-distributed mechanism. In this paper, authors propose the sensor fusion system that can recognize multiple 3D objects from 2D projection images and tactile informations. The proposed system focuses on improving recognition performance of 3D objects. Unlike the conventional object recognition system that uses image sensor alone, the proposed method uses tactual sensors in addition to visual sensor. Neural network is used to fuse the two sensory signals. Tactual signals are obtained from the reaction force of the pressure sensors at the fingertips when unknown objects are grasped by four-fingered robot hand. The experiment evaluates the recognition rate and the number of learning iterations of various objects. The merits of the proposed systems are not only the high performance of the learning ability but also the reliability of the system with tactual information for recognizing various objects even though the visual sensory signals get defects. The experimental results show that the proposed system can improve recognition rate and reduce teeming time. These results verify the effectiveness of the proposed sensor fusion system as recognition scheme for 3D objects.

• Journal of Biomedical Engineering Research
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• v.23 no.2
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• pp.165-170
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• 2002

The aim of this study was to analyze the effect of different sensory information on the motor function which is resulted from visual stimuli. Particularly, it was focused on the effect of complementary color stimuli on reaction time. Twenty volunteers(10 men & 10 women), between the age of 20 and 25 yearn participated in this experiment. Experiments were carried out in a light & sound-attenuated chamber, and the overall system consisted of a PC. interface card. LEDs. key board switch, and display panel. Although many measurements of sensory-motor integration has been studied the quantitative analysis of sensory-motor integration has not been developed well. Quantitative analyses were performed to investigate the effect of the different sensory information on the arm motor system in the point of view sensory-motor integration. The result showed that the reaction time for visual stimuli of complementary colors was faster than that under same color environments : and, in same color environments and the reaction speed was varied inversely with respect to the magnitude of the light wavelength.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.297-305
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• 2009

This study aimed to determine the physicochemical, microbiological, and sensory qualityies of steamed chicken samples by prepared with combined additions of oregano-allspice and Ascorbic acid (OA/AA), and processed by a sous-vide cook - chill system. The hurdle effect of the OA/AA addition was examined in terms of microbial stability improvements and their effects on sensory were also evaluated. First, the microbial risk was lowered and chicken quality was good with the addition of the OA/AA hurdle as compared to the control. Second, over various days of storage, the microbial quality of the OA/AA samples was relatively high. In standard plate counts, the control group presented a bacteria level of 2.75 LogCFU/g at 10 days of storage, but the OA/AA groups were had counts of 2.38, 1.89 and 1.81 LogCFU/g, respectively. And at 15 days of storage, the control group had a level of 3.65 LogCFU/g whereas the OA/AA groups had counts of 3.55, 3.54, and 3.24 LogCFU/g, respectively. Lastly, the sensory scores of the OA/AA groups were higher than those of the control group. Accordingly, overall microbial and sensory characteristics were better in the OA/AA hurdle groupsf than in the control group. Thus, the combined addition of Oregano-allspice and Ascorbic acid may be and alternative means for extending shelf - life.

• Journal of Physiology & Pathology in Korean Medicine
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• v.26 no.5
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• pp.797-802
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• 2012

Alcoholic polyneuropathy is a disorder of the peripheral nervous system that interferes with sensory, motor, and autonomic nerve function. This study was to report the effect of Oriental medical treatment on a patient with alcoholic polyneuropathy. Conservative Oriental medical treatment was done to a man of 84 years who was diagnosed as a alcoholic polyneuropathy and suffered from both distal dominant leg weakness & symmetrical paresthesia and ataxic gait. The changes of symptoms, reflexes and sensory test were checked by Toronto Clinical Neuropathy Scoring System(TCNSS). Reflexes, motor and sensory impairments were improved after the Oriental medical treatment. I reported good effects of Oriental medical treatment on alcoholic polyneuropathy. Oriental medical treatment can be helpful to improve the symptoms of alcoholic polyneuropathy.

• Journal of Korea Multimedia Society
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• v.22 no.7
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• pp.790-803
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• 2019

The effects of different heat treatments on the sensory characteristics of abalones are studied in this study. In this paper, the sensory evaluation of abalone samples under different heat treatment conditions is carried out, and the evaluation results are analyzed. The three-dimensional (3D) scanning and reverse engineering are used in tooth modeling of the sensory evaluation of abalone samples under different heat treatment conditions. Besides, the chewing movement models are simplified into three modes, including the cutting mode, compressing mode and grinding mode, which are simulated using finite element simulation. The elastic modulus of the abalone samples is obtained through the compression testing using a texture analyzer to distinguish their material properties under different heat treatments and to obtain simulated mechanical parameters. Finally, taking the mechanical parameters of the finite element simulation of abalone chewing as input and sensory evaluation parameters as the output, BP neural network is established in which the sensory texture evaluation model of abalone samples is obtained. Through verification, the neural network prediction model can meet the requirements of food texture evaluation, with an average error of 9.12%.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.358-366
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• 1998

To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Various Bulkogis were selected as menu items. The followings are summary of the results： 1. Standard recipes to produce Various Bulkogis(Broiled Sliced Meat with Sauce) for cook/chill system have been developed. 2. The microbial quality of Various Bulkogis during 10 days chilled storage was very good. And in this experiment, the stability of storage of standard recipes of Various Bulkogis at cook/chill system was proved for 10 days. 3. All of the items of sensory evaluation of Bulkogis has no significance between the first day and the third day of storage, except the color of Pork Bulkogi (P<0.05).

• The Microorganisms and Industry
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• v.12 no.2
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• pp.14-18
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• 1986

Barcterial chemotaxis is a transient response of an organism in a situation where environmental homogeneity has been disturbed by certain chemical compounds. The phenomenon has been described in motile bacterial species including enteric bacteria, Gram-positives(14), Spirochaetes (6) and even Archaebacteria (8). However, most comprehensive studies have been done with Escherichia coli and Salmonella typhimurium. Two analogies to higher eucaryotic sensory phenomena are provided by the study of bacterial chemotaxis. First, bacterial chemotaxis is similar to the stimulus-response of neuronal, immune and sperm cells. Second, studies of individual components involved in the bacterial sensory pathway can contribute to the understanding of the function of receptors, controling signals and molecular comparators in transmembrane signalling system. The bacterial sensory transducer, a chemoreceptor in a broad sense, is a unique entity for studying sensory function in which sensory reception, signalling and adaptation are integrated (7,18).