• Korean Institute of Interior Design Journal
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• v.25 no.3
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• pp.21-30
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• 2016

For the elderly with declining sensory due to aging, various sense stimulation factors provided in indoor environment is desirable healing environment. This study aims to propose the direction of sensory healing environment by adapting the richness of natural environment in indoor place based on the biophilic design theory with implementation method of sensory richness environment. The healing environment was limited to the ward in the beginning, but it has widened its range to the whole place, and the lobby is considered quiet important to healing. Therefore, this study selected lobby space of geriatric hospital as study subject. As for the study method, we deducted the analytic matrix focusing on the property and elements of the direct and indirect experience of nature appearing in the biophilic design theory, and analyzed the field investigation of subject space. Also, this study paid attention to point where the hotel lobby leads the change of emotional environment, and conducted analysis and comparison by deciding this is what the hotel and geriatric hospital should direct to. As the result, the biophilic design factor of hotel is actively expressed by complex direction of various factors, but as for the geriatric hospital, it was rather passive and simple in expression. The adaptation ratio between hotel and geriatric hospital was almost more than twice times difference in average.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.5
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• pp.714-723
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• 2021

This study investigated the quality characteristics of anchovy Engraulis japonicus sauce added with onion to improve flavor, reduce salinity, and enhance the antioxidative activity. 4 samples were prepared to find the proper amount of onion, including a control group without onion and 3 samples with different amounts of onion: 10% (Fs-10), 20% (Fs-20), and 40% (Fs-40). The samples were collected at intervals of 15 days while fermenting at 25℃ for 60 days. As the amount of added onion increased, the browning index decreased, and the flavor of anchovy sauce was enhanced. The composition of amino acids showed high content of glutamate and alanine that can improve the overall taste. In the free radical scavenging activity test, the Fs-40 group showed the highest value, 74.72%, compared to 10.98% of the control in the antioxidative activity. When evaluating overall preference such as color, fishy smell, flavor with richness, and overall acceptability, the control was rated the lowest, while the Fs-40 was rated the highest and was recognized for its overall excellence. Adding onion not only reduced salinity and increased antioxidant activity but also improved overall sensory properties by adding richness and minimizing fishy smell.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.10
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• pp.1621-1629
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• 2019

Objective: The objective of this study was to evaluate the physicochemical, sensory and taste characteristics of commercial, frozen, dry, and wet aged Hanwoo sirloin. Methods: Grade 2 sirloin from 6 Hanwoo steers (about 30 months old) were obtained after 5 days postmortem. Samples were assigned to four groups which were commercial beef (CON, control group), frozen beef (Hanwoo frozen, HF; 40 days in $-18^{\circ}C$ freezer), wet-aged beef (Hanwoo wet-aging, HW; 21 days), and dry-aged beef (Hanwoo dry-aging, HD; 40 days). HW and HD were stored in a $80%{\pm}5%$ relative humidity cooler at $1^{\circ}C$. Results: The HF group showed a significantly higher cooking loss and expressible drip with significantly higher pH compared to other groups. In addition, protein and fat contents in the HD group were higher than those in other groups (p<0.05). The shear forces in the HW and HD groups were significantly lower than those in the CON group. The HD group had significantly higher omega-3 and polyunsaturated fatty acids compared with other groups. Glutamic acid levels in the HD group were significantly higher compared with those in other groups. Electronic tongue analysis revealed that sourness of the HD group was lower than that of other groups, whereas the HD group showed significantly higher umami, richness, and saltiness compared to other groups (p<0.05). Sensory test results revealed that the HW group had significantly higher tenderness, while the HD group had significantly higher chewiness, juiciness, and overall acceptability scores. Conclusion: These results suggest that both wet- and dry-aging treatments can effectively improve sensory characteristics, and dry-aging was much more useful to enhance umami tastes and meat quality of 2 grade Hanwoo sirloins.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.25 no.4 s.34
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• pp.123-131
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• 1999

Liquid crystal known as a rheological barrier to coalescence of oil droplets, increases emulsion stability, water-holding capacity and promotes active material penetration to skin. Some investigation for its rheological characteristics have been reported but its relations to consumer perception have been rarely published. In this study, oil/water emulsion and oil/liquid crystal/water systems were manufactured using the same composition or Behenyltrimethylammonium chloride/Cetostearyl alcohol/Lanolin oil. and rheological properties or each system were investigated with Cone and Plate rheometer. The formation of liquid crystalline phase was observed with polarized microscope and Differential Scanning Calorimeter. Continuous shear experiment, creep, yield and water holding capacity were measured for oil/water and oil/liquid crystal/water systems. The results were compared with sensory evaluations. Oil/liquid crystal/water system showed higher,viscosity at the same shear rate. higher viscoelasticity and higher yield stress than oil/water system. These properties were expected to show good spreadability and excellent richness without waxiness in hair can: products of creme type. This expectation was consistent with the results of sensory experiments. Water-holding capacity was evaluated by measuring residual water of specimens at specific temperature and relative humidity. Oil/liquid crystal/water system was proved to have higher ability to hold water in comparison with oil/water system. The results indicated that oil/liquid crystal/water system was of benefit to rheological properties creme type hair care products.

• Proceedings of the SCSK Conference
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• 1999.10a
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• pp.123-131
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• 1999

Liquid crystal known as a rheological barrier to coaleseence of oil dorplets. increases. emulsion stability, water-holding capacity and promotes active material penetration to skin. Some investigation for its rheological characteristics have been reported but its relations to consumer perception have been rarely published. In this study oil/water emulsion and oil/liquid crystal/water systems were manufactured using the same composition of Behenyltrimethylammonium chloride/Cetostearyl alcohol/Lanolin oil. and rheological properties of each system were investigated with Cone and Plate rheometer. The formation of liquid crystalline phase was observed with polarized microscope and Differential Scanning Calorimeter. Continuous shear experiment, creep yield and water holding capacity were measured for oil/water and oil/liquid crystal/water systems. The results were compared with sensory evaluations. Oil/liquid crystal/water system showed higher viscosity at the same shear rate, higher viscoelasticity and higher yield stress than oil/water system. These properties were expected to show good spreadability and excellent richness without waxiness I hair care products of creme type. This expectation was consistent with the results of sensory experiments. Water-holding capacity was evaluated by measuring residual water of specimens at specific temperature and relative humidity, Oil/liquid crystal/water system was proved to have ability to hold water in comparison with oil/water system. The results indicated that oil/liquid crystal/water system was of benefit to rheological properties creme type hair care products.

• ANNALS OF ANIMAL RESOURCE SCIENCES
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• v.30 no.4
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• pp.165-171
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• 2019

The objective of this study was to investigate the effects of gender on meat quality traits and sensory characteristics of pork loin. A total of 90 pork carcasses (180 days old, 45 barrows and 45 gilts, each gender group was consisted of fifteen 1+, 1 and 2 carcass grades) were selected and loin cuts were excised to investigate meat quality, electronic tongue measures and sensory panel test. There were significant differences in drip loss (1.66% vs 1.21%), released water (12.19% vs 10.68%) and cooking loss (23.67% vs 21.04%) between loins from barrow and gilt (p<0.05). However, no significant differences in meat color (CIE L^* a^* b^*) and shear force were observed between gender groups (p>0.05). Umami and richness values of barrow were significantly higher than those of gilt, while barrow had significantly lower sourness value compared to gilt(p<0.05). On the sensory evaluation, barrow scored higher in flavor, juiciness and tenderness both, and as a result, barrow (5.51 points) also scored significantly higher than gilt (4.86 points). These results suggest that the umami intensity and sensory taste of barrow loin are superior to gilt loin due to its high water-holding capacity.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.729-736
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• 2016

This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents (p>0.05) between NP and SP, but the protein and ash con-tents of SP were significantly higher than those of NP (p<0.05). The pH of SP was significantly lower than that of NP, and the water activity ($a_w$) of SP was significantly higher than that of NP after 14 and 21 d (p<0.05). The TBA (Thiobarbituric acid reactive substance) w value of SP was significantly lower than that of NP (p<0.05). The lightness and yellowness of NP were significantly higher than those of SP, whereas the redness of NP was lower than SP (p<0.05). The total plate count of SP was lower than that of NP (p<0.05). There was no significant difference in TPA (Texture profile analysis) between the two samples. SP showed significantly increased monounsaturated fatty acid (p<0.05) and decreased saturated fatty acid. Umami taste and richness in SP were significantly higher than in NP (p<0.05). Therefore, it is suggested that processed sulfur fed pigs may play a key role in enhancing the quality of meat products.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.336-344
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• 2015

This study was conducted to investigate changes in the physicochemical, antioxidant, and sensory properties of burdock during 9 repeated rounds of steaming ($90^{\circ}C$, 3 h) and drying ($60^{\circ}C$, 20 h) procedures. The moisture content decreased from 81.95% to 7.64% as the process was repeated. Fresh burdock showed the highest total sugar content, with 518.35 mg/g of soluble sugar, 86% being inulin. The reducing sugar content was the greatest (377.00 mg/g) in burdock that had been processed 3 times. The brown color continuously intensified, reaching its peak at 7 rounds of processing, and then weakened. Crude saponin content was the highest (6.17%) after the 5th processing. Polyphenol content and antioxidant activity (DPPH, ABTS, FRAP) were the highest at the 3rd and 5th procedures, respectively. Repeated processing weakened the grass and root odors and the bitter, astringent, and metallic tastes, whereas it strengthened the sweet and savory odors, caramel flavor, and richness.

• Journal of The Korean Association For Science Education
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• v.40 no.1
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• pp.51-60
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• 2020

In this study, we propose research methods to explore the nature of earth science by applying the phenomenological approach and NOS-family resemblance approach based on literature review. The phenomenological approach exploring the nature of earth science is a method of collecting, analyzing and synthesizing multifaceted features of earth science from intuitive sensory phenomena without prejudice. As a way of exploring the nature of earth science from a phenomenological point of view, we propose the NOS-family resemblance approach to the NOS. This approach provides a comprehensive explanation of NOS by combining the characteristics shared by different areas of science with distinct differences. Applying this method to exploring the nature of earth science, we can identify both domain-general and domain-specific characteristics that make sub-areas of earth science a 'family.' For example, through the networking of features shared by such sub-areas as geology, atmospheric science, oceanography, astronomy, earth system science, etc., we can extract the family-resemblance characteristics that make these sub-areas a family called earth science. Through these approaches to the nature of earth science, the richness, complexity, and dynamic nature of earth science can be revealed as a whole. In addition, we will be able to grasp the change in the sub-areas that constitute the earth science, which in turn changes the nature of earth science, and to contribute to establishing the status and development system of earth science as a school subject.