• Journal of the Korea Society for Simulation
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• v.14 no.3
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• pp.55-66
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• 2005

Virtual reality (VR) simulators have been extended to transfer knowledge and education, and demands for exhibition systems for science education and cultural experiences has also increased. Existing VR simulators, which are based on the dynamics equations of motion, cannot easily be adapted to changes in simulation contents. In order to effectively transfer knowledge and maintain interests through educational applications, an experiential system that has multi-sensory effects as well as motion effects is required. In this study, we designed and implemented a motion generation that is tailored to experiential exhibition systems and multi-sensory VR effects. Both the sense of motion which is generated from the movement of the viewpoint of the visual image, and motion effects which are constructed in advance, are applied to motion simulation. Motion effects which occur during interaction between the user and the exhibition system can be easily added. Various sensory cues that are appropriate to the exhibition system are also considered.

• International Journal of Advanced Culture Technology
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• v.4 no.3
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• pp.56-61
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• 2016

Central motion techniques are to mention the central-motion by the limpness motion function and limpness sensory unit function on the body. Central body motion is consisted of the limpness central function by the central body system. To evaluate the signal of central body motion, we are investigated a limpness value of the central function by the central body function on the static state. The concept of limpness motion function was checked the reference of limpness motion signal and limpness sensory signal by the central motion body. For assessment on the limpness sensory variation of the maximum and average in terms of central motion from the static function, and limpness value that was a limpness value of the vision condition of the Vi-${\lambda}_{MAX-AVG}$ with $8.71{\pm}-3.2units$, that was a limpness value of the vestibular condition of the Ve-${\lambda}_{MAX-AVG}$ with $3.05{\pm}-6.52units$, that was a limpness value of the somatosensory condition of the So-${\lambda}_{MAX-AVG}$ with $2.4{\pm}1.9units$. The static sensory motion was made mention of check out at the condition of the limpness sensory unit motion for the comparable values of limpness central motion that was expressed the analysis capacity by the limpness nerve system. Limpness sensory system will be to propose of the minute motion by static central motion situation and was to imply a limpness motion data of static body sensory function.

• Journal of the Korean Society of Physical Medicine
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• v.12 no.2
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• pp.67-74
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• 2017

PURPOSE: The purpose of this study was to investigate the difference and relationship between sensory processing abilities, gross motor and fine motor capabilities in children with cerebral palsy. METHODS: 104 children with cerebral palsy participated in the study. Sensory processing abilities of the subjects were measured by Short Sensory Profile (SSP). Gross and fine motor abilities were each measured using the Gross Motor Function Classification System (GMFCS) and Manual Ability Classification System (MACS), respectively. RESULTS: There were significant correlations between SSP level and GMFCS (R=.72, p<.00) or MACS (R=.77, p<.00) levels. Significant differences were showed each gross motor (p=.01) and fine motor level (p=.00) among sensory processing level of children. In addition, sub-items of sensory processing as Tactile sensitivity, Movement sensitivity, Auditory filtering and Low energy/Weak were significantly were showed significant correlations gross motor and fine motor level (p=.01). Also, multiple regression result was showed that as MACS level and GMFCS level were higher, the SSP total score was higher all of participants (adjusted $R^2=.62$). CONCLUSION: Sensory processing abilities of children with cerebral palsy were related with gross motor and fine motor capabilities. Also gross motor and fine motor capabilities are as higher, the sensory processing skill was well of cerebral palsy.

• Annals of Clinical Neurophysiology
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• v.12 no.2
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• pp.35-46
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• 2010

Various electrophysiological tests have provided a large body of valuable information on neuronal responses to a presented stimulus. The special and general somatic sensory pathways are main targets of evoked potentials. Two types of evoked potentials, exogenous and endogenous, are commonly used. Exogenous evoked potentials of general and special somatic sensory systems will be reviewed. One of general somatic sensory functional pathways, proprioception, can be evaluated by general somatosensory evoked potentials with electrical stimulation on nerves. The special somatosensory functional pathways, including vision, and audition, can be evaluated by visual evoked potentials and auditory evoked potentials. Also laser-evoked potentials are newly developed for pain pathway, including lateral spinothalamic pathway, and vestibular myogenic evoked potentials for sacculocollic pathways. The evoked potentials of sensory system have maximal clinical utility in evaluating functional deficits along the sensory pathways. They are used for evaluating comatose patients, hysterical patients, premature infants, patients with suspected demyelinating diseases or neoplasms, and research. We discuss the neurophysiologic tests of sensory systems in views of practical points. The organized evaluation of sensory electrophysiologic tests can be helpful in detecting and estimating the abnormalities in neurological diseases.

• Physical Therapy Korea
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• v.15 no.3
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• pp.1-7
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• 2008

Multi-sensory systems, including the visual, somatosensory, and vestibular ones, are involved in maintaining standing balance. The organization of these sensory systems is as important as the efficiency of each individual system in maintaining optimal balance. The purpose of the present experiment was to investigate the developmental changes in static standing balance and sensory organization under altered sensory conditions. This study involved 64 children (from 4 to 15 years of age) and 17 young adults. The children were divided into four age groups: 4~6, 7~9, 10~12, and 13~15 years. Static standing balance was assessed with the one-leg standing test under four different sensory conditions: the children stood on a firm surface with (1) eyes open or (2) closed, and they stood on a foam surface with eyes (3) open or (4) closed. In balancing ability, the age groups exhibited significant differences. The function of sensory organization for balance control was poorer for the children than for the young adults. The functional efficiency of the somatosensory system of the children aged 7~9 years was at the young adults' level, and the visual function of the children aged 10~12 years had also reached the young adults' level. However, the functional efficiency of the vestibular system of children was significantly lower than that of the young adults, even at the age of 15 years. This may indicate that sensory organization and standing balance are still developing after the age of 15 years.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.348-357
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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, Korean traditional starch foods were selected as menu items. The followings are summary of the results： 1. Standard recipes to produce Various Boiled Rice (Boriebap and Yackbap) and Rice Cake (Chapsal-pat-sirutuk) for cook/chill system have been developed. 2. The microbial quality of Boribap, Yackbap and Chapsal-pat-sirutuk during 10 days chilled storage was very excellent. And in this experiment, the stability of storage of standard recipes of Boribap, Yackbap and Chapsal-pat-sirutuk at cook/chill system was proved for 10 days. 3. In the result of sensory evaluation, apperance of Boribap was decreased significantly on the third day of storage (p<0.005). The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The tenderness (p＜0.05) and gelatinousness (p<0.005) of Yackbap had been rated high significantly in the third day of storage than the first day of storage. The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The color and chewiness of Chapsal-pat-sirutuk was decreased significantly on the third day of storage (p＜0.05). The rest of the item of sensory evaluation of Chapsal-pat-sirutuk has no significance between the first day and the third day of storage.

• The Transactions of the Korean Institute of Electrical Engineers D
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• v.53 no.2
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• pp.127-134
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• 2004

In this paper, human motor behaving model based sensory motor coordination(SMC) algorithm is implemented on robotic grasping task. Compare to conventional SMC models which connect sensor to motor directly, the proposed method used biologically inspired human behaving system in conjunction with SMC algorithm for fast grasping force control of robot arm. To characterize various grasping objects, pressure sensors on hand gripper were used. Measured sensory data are simultaneously transferred to perceptual mechanism(PM) and long term memory(LTM), and then the sensory information is forwarded to the fastest channel among several information-processing flows in human motor system. In this model, two motor learning routes are proposed. One of the route uses PM and the other uses short term memory(STM) and LTM structure. Through motor learning procedure, successful information is transferred from STM to LTM. Also, LTM data are used for next moor plan as reference information. STM is designed to single layered perception neural network to generate fast motor plan and receive required data which comes from LTM. Experimental results showed that proposed method can control of the grasping force adaptable to various shapes and types of greasing objects, and also it showed quicker grasping-behavior lumining time compare to simple feedback system.

• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.252-260
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• 2007

This study was performed to provide basic data for the operation of the sous vide cook-chill system(SVCC) by comparing and evaluating the quality of SVCC prepared foods to those prepared using the cook-chill system(CC). Foremost, the microbial risk was less and the food quality excellent when SVCC was used compared to CC, where changes in pH, Aw and moisture loss were less with SVCC. The CC and SVCC Aw value were 0.93 and 0.92 and 0.92 and 0.95 at 0 days and 15 days, respectively. Secondly, the microbial quality by storage days was relatively high with SVCC. The CC and SVCC viable cell and coliform counts were 4.43 and 4.37 LogCFU/g, and 4.53 and 3.60 LogCFU/g, respectively, by 15 days. Also, after reheating, the viable cell and coliform counts satisfide the standards applied in processed food(5.0 and 2.0 LogCFU/g respectively). Lastly, the sensory scores for SVCC were higher than those for CC. Thus, microbial and sensory qualities by days of storage were acceptable and overall quality satisfaction was better for SVCC than CC.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.410-416
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• 1997

Changes in sensory and physical characteristics of Wanjajeon (Korean pan fried meat balls) were investigated during chill storage for a hospital cook/chill foodservice system. Wanjajeon was cooked, stored at 2$^{\circ}C$ or 7$^{\circ}C$ for 4 weeks, and reheated by using a microwave oven. The physical characteristics such as texture, color and organoleptic properties were measured. The chewiness of Wanjajeon increased during 4 weeks of storage at both temperatures. Reheating of stored Wanjajeon resulted in a significant increase in the hardness and chewiness. The redness (a value) was significantly increased, while the lightness and yellowness (L and b values) were changed slightly. Sensory evaluation showed that Wanjajeon was acceptable for up to 3 weeks of storage at 2$^{\circ}C$ and to 2 weeks at 7$^{\circ}C$. The sample stored at 2$^{\circ}C$ was more acceptable than that of 7$^{\circ}C$ storage through the whole period.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2004.10a
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• pp.935-938
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• 2004

This paper describes the quantitative analysis on the improvement of equilibrium sensory using virtual bicycle system. We have used a virtual bicycle system that combines virtual reality technology with a bicycle. In this experiment, 10 subjects were tested to investigate the influencing factors on equilibrium sensory. Straight road and curved road driving at several factors including cycling time, number of times of path deviation, and center of pressure(COP) were extracted and evaluated to quantify the extent of control. Also, To improve the effect of balance training, we investigated the usefulness of virtual feedback information by weight shift. The result showed that the system could be effective for equilibrium sensory rehabilitation training device. The analysis method might also have wider applicability to the rehabilitation field.