• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2001.05a
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• pp.239-243
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• 2001

최근 각종 질병과 사고로 평형감각에 이상이 있는 환자가 증가하고 있다. 이들의 빠른 사회로의 환원을 위해서는 평형감각을 회복시킬 수 있는 효율적인 재활훈련이 필요하다. 하지만 기존 장비들은 근력을 길러주거나 특정감각기관만을 훈련시켜주는 정도의 재활만이 가능하다. 따라서 본 연구에서는 가상현실기술과 자전거를 이용하여 평형감각 실조환자의 진단 및 시각, 전정감각, 체성감각 등을 효율적으로 진단하고 자극, 훈련시킬 수 있는 bike simulator system을 개발하였다. 그리고 본 시스템이 재활훈련에 유용한지 실험 검토하였다. 실험결과 본 시스템을 통한 반복실험결과 COP의 값을 통하여 평형감각의 정량적 측정, 분석이 가능하였고, 훈련시 COP를 실시간으로 visual feedback함으로서 평형감각의 조절과 balance의 유지기능이 향상함을 확인하였고 본 시스템이 통합평형감각 측정 및 훈련용 재활장비로 유용함을 알 수 있었다.

• Journal of Plant Biology
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• v.34 no.4
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• pp.317-323
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• 1991

Partial recovery in auxin transport capacity from inhibition by N-naphthylphthalamic acid (NPA) was observed when corn coleoptile segments were subjected to a prolonged NPA treatment. Kinetic data indicated that the recovery time is a function of the concentration of NPA applied. Desensitization to NPA was also seen in tissue slices where NPA increased net uptake of auxin, indicating that the apparant adaptation in the auxin transport system did not results possibly from auxin accumulated during transport inhibition. Studies on in vitro binding of NPA to membrane vesicles isolated from the coleoptile indicated that preincubation of the tissue with NPA resulted in the reduced binding activity. Scatchard analysis of the data indicated that this was due to decreases in the number of NPA binding sites. The possibility of causal relationship of modified NPA receptors to the sensory adaptation in auxin transport observed in coleoptile segments will be discussed.

• Proceedings of the IEEK Conference
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• 2002.06c
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• pp.139-142
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• 2002

The brain of the human is the best model for the artificial intelligence and is studied by many natural, medical scientists and engineers. In the engineering department, the brain model becomes a main subject in the area of development of a system that can represent and think like human. In this paper, we approach and define the function of the brain biologically and especially, make a model for the function of cerebral cortex, known as a part that performs behavior inference and decision for sensitive information from the thalamus. Therefore, we try to make a model for the transfer process of the brain. The brain takes the sensory information from sensory organ, proceeds behavior inference and decision and finally, commands behavior to the motor nerves. We use the modular neural network in this model. finally, we would like to design the intelligent system that can sense, recognize, think and decide like the brain by learning the information process in the brain with the modular neural network.

• The Journal of Korean Physical Therapy
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• v.14 no.3
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• pp.433-449
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• 2002

노인에 있어 낙상 (falls)의 결과는 신체 기능상의 상실을 가져 올 뿐 아니 라 종종 사망에 이르게 하는 원인이 되기도 하여 중대한 건강상의 문제로 다루어지고 있다. 정상적인 노화과정은 감각(sensory)과 운동 (motor)계의 감퇴 그리고 주의력의 쇠퇴와 연관되어 있는데, 노인들은 이러한 감각(sensory)과 운동(motor)계 (system)의 손상으로 여러 가지 자세(posture)와 보행 (walking)등을 수행하는데 어려움을 겪는다. 또한 노화와 관련된 변화들은 자세를 조절 (postural control) 하는데 있어서 주의력 (attention capacity)을 감소시킨다. 이러한 조건 하에서 노인들은 이중과업 (dual task)을 수행하는데 젊은 사랑들보다도 더 많은 어려움을 느끼며 이는 곧바로 낙상 (falls)의 가능성을 증가시키는 중요한 원인이 되고 있다. 이러한 점들을 고려할 때 낙상(falls)을 방지하기 위한 훈련 프로그램 (training program)은 단순한 신체운동(physical exercise) 보다는 자세조절 (postural control)시의 인지시스템 (cognitive system)이 포함된 중추 통합 기전(central integrative mechanisms)을 최적화 (optimize) 시킬 수 있는 방향으로 구성되어야 한다.

• Animal cells and systems
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• v.4 no.3
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• pp.215-221
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• 2000

Our anatomical and behavioral studies of embryonic rats that developed in microgravity suggest that the vestibular sensory system, like the visual system, has genetically mediated precesses of development that establish crude connections between the periphery and the brain. Environmental stimuli also regulate connection formation including terminal branch formation and fine-tuning of synaptic contacts. Axons of vestibular sensory neurons from grabistatic as well as linear acceleration receptors reach their targets in both microgravity and norm81 gravity, suggesting that this is a genetically regulated component of development. However, microgravity exposure delays the development of terminal branches and synapses in gravistatic but not linear acceleration-sensitive neurons and also produces behavioral changes. These latter changes reflect environmentally controlled processes of development.

• Proceedings of the Korea Society for Simulation Conference
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• 2005.05a
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• pp.93-99
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• 2005

가상현실 시뮬레이터는 교육과 지식의 전달을 위한 도구로 발전하고 있으며, 과학교육 및 문화체험을 위한 첨단과학전시시스템의 수요가 증가하고 있다. 동역학적 계산을 기반으로 하는 기존의 가상현실 시뮬레이터는 컨텐츠의 변경이 어려운 단점이 있으며, 효과적인 지식전달 및 흥미 유발을 위해서는 운동감뿐만 아니라 다감각을 동원한 체감 시스템이 필요하다. 본 연구에서는 체감형 전시 시스템에 적합한 운동감 생성 방법과, 다감각 동원 가상현실효과 시스템을 설계하고 통합하였다. 제안된 방법은 영상의 시점변화를 기반으로 한 운동감 생성과, 미리 저장된 모션 라이브러리를 이용한 운동감 효과를 동시에 적용할 수 있으며, 관객의 상호작용에 의한 운동감 효과를 쉽게 추가할 수 있다. 관객의 다양한 감각을 이용한 가상현실 효과를 위하여 체감형 전시 시스템에 적합한 다양한 다감각 효과의 적용 방안을 모색하고, 효율적인 다감각 효과를 선정하여 실제 시스템에 적용하였다. 이를 통하여 체감형 전시를 위한 가상현실 효과 시스템의 기본 구조를 정립하였다.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.105-112
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• 1992

The general properties(size, shape, fruit constituents) of ten different varieties of dried red pepper and the proximate chemical composition, carotenoids content and Hunter color values of their powders were examined in order to establish an objective instrumental method to evaluate the consumer acceptability of red pepper powder. The results of instrumentally measured color values were compared with the sensory acceptability data obtained from 100 housewives in Korea. Red carotenoid consisted of 68-85% of total carotenoids, while ${\beta}-carotene$ content showed close relationship with the sensory color preference. The values of Hunter color system, L,a,b and axL, showed significant relationships with the sensory color preference. Especially, axL value had close relationship with both color preference and pungency intensity of red pepper. Therefore, we suggest the consumer acceptability of red pepper powder can be determined instrumentally by axL value of colorimeter. Sensory acceptability=0.02001(axL)-12.5774

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.20 no.1
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• pp.80-85
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• 2007

We report the electro-optical properties of the sensory rhodopsin II using a near-field scanning microwave microscope(NSMM). Rhodopsin was known as a photoreceptor pigment with a retinal as a chromophore via a protonated Schiff base and consists of seven ${\alpha}-helical$ transmembrane segments. The sensory rhodopsin II, expressing E. coli UT5600 with endogenous retinal biosynthesis system and purified with $Ni^{-2}-NTA$ affinity chromatography in the presence of 0.02 % DM (Dodecyl Maltoside) from Natronomonas pharaonis. We measured the absorption spectra and the transients difference of sensory rhodopsin II from Natronomonas pharaonis using a UV/VIS spectrophotometer with Nd-Yag Laser (532 nm). The absorption spectra of NpSR II showed a typical rhodopsin spectrum with a left shoulder region and the photointermediates spectra of NpSR II-ground state (${\lambda}max=498\;nm$), NpSR II-M state (${\lambda}max=390\;nm$), and NpSR II-O state (${\lambda}max=550\;nm$) during the photocycle. The observed photocycle reaction was confirmed by measuring the microwave reflection coefficient $S_{11}$ at an operating frequency of f=3.93-3.95 GHz and compared with the results of a photocycle of NpSR II.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.1-11
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• 2017

The objectives of this study were: 1) to examine the contents of chemical composition (chlorogenic acids, caffeine, free acids, and free sugars) and 2) to evaluate the sensory attributes (sourness, bitterness, and sweetness) of brewed coffee as affected by two roasting conditions such as varied in the roasting time with the same roasting temperature (RT) and with same color and yield (CY). Quantitative analysis of chemical components was performed using high-performance liquid chromatography (HPLC) system, and quantitative descriptive analysis (QDA) was conducted to analyze sensory attributes. Based on the results of chemical analysis, chlorogenic acids were significantly different (p<0.05) in the short term roasted samples (RT 240 and CY 240), but there was no significant difference in caffeine contents (p>0.05). Organic acid levels were different between RT and CY coffee samples. RT 240 coffee had the most level in organic acids and the longer the roasting time of coffee, the lesser the level of organic acids in coffee was found. However, there was no significant difference in CY coffee (p>0.05). The results of sensory evaluations show that the degree of roasting changed according to the roasting time despite of the roasting temperature. Long term (RT 80) coffee was relatively bitter while short term (RT 240) coffee was relatively sweeter. Also, there was no significant difference (p>0.05) in the sensory characteristics (bitterness and sweetness) of CY coffee although they were roasted at different temperatures. Therefore, the current study concluded that better understanding of proper roasting time and temperature improves the quality of brewed coffee.

• Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.115-121
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• 2015

This study was conducted to confirm quality properties of sterilized Ganjang-gejang (marinated crab Portunus trituberculatus) with Korean soy sauce using by gamma irradiation and to improve quality of sterilized Ganjang-gejang. The Ganjang-gejang was irradiated at dose of 3, 6, 9, 12, and 15 kGy by gamma irradiation and there was evaluated in microbiological, physicochemical, and sensory properties. Total aerobic bacteria and fungi contents of non-irradiated samples were about 6 and 4 log CFU/g level, respectively. Gamma-irradiated samples at above 9 kGy did not contain aerobic bacteria or fungi at detection limit less than 2 log CFU/g, but sensory scores were significantly decreased depending on the irradiation dose. To improve the sensory qualities of gamma-irradiated Ganjang-gejang, the temperature was adjusted during sample irradiation. When samples were irradiated under freezing temperatures, especially on dry ice, the TBARS and the deterioration of sensory qualities of Ganjan-Gejang were reduced. Different odor patterns were observed among samples, as observed using electronic nose analysis system. The results of this study indicated that treatment with irradiation under low temperatures may help to preparing high-quality Ganjang-gejang.