• Annals of Clinical Neurophysiology
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• v.10 no.1
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• pp.74-78
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• 2008

Pyridoxine has been known as an essential cofactor in many important biological reactions of tissue metabolism including blood, skin, and central nervous system. Nowadays, vitamins are widely consumed because of the belief that they provide health benefits with no harm. We report a patient with sensory ataxia who had a 3-year history of excessive vitamin $B_6$ intake. Her clinical and electrodiagnostic findings were characteristic of sensory neuronopathy, which were probably caused by pyridoxine intoxication. Physicians should be aware of the toxicities of megavitamin therapy.

• Journal of Korean Society for Quality Management
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• v.24 no.3
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• pp.133-144
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• 1996

In order to evaluate the effectiveness of fuzzy reasoning to sensory tests, in this paper, a non-linear fuzzy system model that can estimate the general evaluator obtained from a numerical example of test of taste is constructed. And the applicability of fuzzy reasoning to sensory test is discussed on the basis of errors occurred from the estimates in combination of attributes of objects and from the results of multi-regression analysis. This paper proved that fuzzy reasoning using fuzzy If-then rules is applicable to sensory test.

• Journal of Korea Entertainment Industry Association
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• v.14 no.8
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• pp.237-244
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• 2020

Sensory impairment is common following a stroke. Tactile afferent inputs from the plantar foot provide important information to the central nervous system to generate balance. The present study, which recruited 50 stroke patients, aims to determine the relationship between plantar tactile sensory threshold (PTST) and balance in patients with stroke. The PTST was evaluated at two sites (hallux and heel) using Semmes-Weinstein monofilaments. The balance abilities were measured by the degree of weight distribution in quiet standing (QS) and sitting-to-standing position (STS) using a MTD system and Berg balance scale (BBS). The hallux and heel sensory thresholds (ST) in the affected side were higher than the non-affected side (P < 0.05). The degree of weight distribution in the affected side was lower than the non-affected side. QS and STS showed P < 0.05, with BBS score of 36.00 ± 1.53. The hallux ST in the affected side correlated with BBS (r = -0.444, P < 0.05), QS (r = -0.332, P < 0.05), and STS (r = -0.390, P < 0.05), whereas the heel ST in the affected side correlated with BBS (r = -0.467, P < 0.05), QS (r = -0.532, P < 0.05), and STS (r = - 0.516, P < 0.05), suggesting that higher detected PTST might have an influence on the decreasing balance abilities. The study of sensory threshold in patients with stroke will help their rehabilitation and sensory evaluation.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.584-592
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• 2000

Standard recipes of various Korean soups for cook/chill system were developed to provide foodservice managers in kindergarten with more effective management system. Three kinds of soup, Miyuck-gook (Korean sea mustard soup), Soup of beef and radish and Chige of beef and soybean paste (Korean thick soup made of beef and soybean paste) were selected as menu items in this study, and the standard recipes for these soups were developed through sensory evaluation, and microbiological analyses were performed to assure the quality of soup. The microbial counts of the soups which were chilled at 0-3$^{\circ}C$ and stored for 10 days in refrigerator were as follows: Aerobic bacteria were not detected in Miyuck-gook; however, those in Soup of beef and radish were 0.00-1.32${\pm}$0.28 log CFU/g and those in Chige of beef and soybean paste were 3.36${\pm}$0.10- 4.67${\pm}$0.08 log CFU/g. Coliform bacteria were not detected in any soups. All the items of sensory evaluation showed no significant differences between the first and third day of storage, except the flavor, tenderness, chewiness, feeling after swallowing of Soup of Beef and Radish and color of Chige of Beef and Soybean Paste. Overall acceptability scores of chilled stored foods in the first and third day were 6.40:t0.83 and 6.07 :to.46 in Miyuck-gook, 6.93 ${\pm}$0.80 and 6.27${\pm}$1.16 in Soup of beef and radish, and 6.40${\pm}$1.40 and 6.07${\pm}$1.44 in Chige of beef and soybean paste, respectively.

• Electronics and Telecommunications Trends
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• v.33 no.6
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• pp.69-80
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• 2018

Sensory devices have been developed to help people with disabled or weakened sensory functions. Such devices play a role in collecting and transferring data for the five senses (vision, sound, smell, taste, and tactility) and also stimulating nerves. To provide brain or prosthesis devices with more sophisticated senses, hyper sensory devices with a high resolution comparable to or even better than the human system based on individual neuron cells are essential. As for data collecting components, technologies for sensors with higher resolution and sensitivity, and the conversion of algorithms from physical sensing data to human neuron signals, are needed. Converted data can be transferred to neurons that are responsible for human senses through communication with high security, and neural interfaces with high resolution. When communication deals with human data, security is the most important consideration, and intra-body communication is expected to be a candidate with high priority. To generate sophisticated human senses by modulating neurons, neural interfaces should modulate individual neurons, and therefore a high resolution compared to human neurons (~ several tens of um) with a large area covering neuron cells for human senses (~ several tens of mm) should be developed. The technological challenges for developing sensory devices with human and even beyond-human capabilities have been tackled by various research groups, the details of which are described in this paper.

• Proceedings of the KOSOMBE Conference
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• v.1994 no.05
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• pp.88-91
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• 1994

We develope a assistant system of foot pressure distribution for improvement gait Pattern, adapted working speed, and minimitation of muscle fatigue of the sensory feedback type FES system(SEFES). This measurement system consist of mat type pressure sensor with piezo electric films. The pressure data signal multiflexed input scanning method processed A/D conversion after two step amplify and integrate. Matrix sensor interface to PC for pseudo color display by level of Pressure distribution data. This measurement system clinically evaluated in hemiplegic patients. It has produced acceptable results with optimal location of the food sensor's pressure point and avoid the muscle fatigue.

• The Journal of Korean Physical Therapy
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• v.26 no.5
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• pp.365-371
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• 2014

Purpose: The aim of this study is to examine the effects of training in vestibular sensory stimulation on balance and gait of stroke patients. Methods: Twenty patients were randomly assigned to either the experimental group (n=10) or the control group (n=10). Patients in the experimental group received rotational stimulation training, vertical-horizontal stimulation training, gait training on a flat surface with vestibular sensory stimulation, and gait training on soft ground with vestibular sensory stimulation. Patients in the control group received general treadmill gait training. The intervention was applied four times per week, 25 minutes each time, for a period of four weeks. We measured Berg Balance Scale (BBS), Biodex Balance System, Timed up to Go (TUG) test and Dynamic Gait Index (DGI) to evaluate balance and gait ability. Results: BBS differed significantly in both groups between before and after the intervention (p<0.05) and changes in BBS after the intervention differed between the two groups (p<0.05). According to the Biodex Balance System test result, only the experimental group showed significant changes in balance in the conditions of static eyes open (SEC), dynamic eyes open (DEO), and dynamic eyes closed (DEC) (p<0.05). TUG test results differed significantly between prior to and after the training in both the experimental group and the control group (p<0.05) and changes in TUG after the intervention differed significantly between the two groups (p<0.05). DGI results showed significant change after the intervention in the experimental group only (P<0.05). Conclusion: Training in vestibular sensory stimulation was effective in improving static-dynamic balance and gait ability of stroke patients.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.520-528
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• 2004

The effects of the substitution of sugar alcohol for sugar on the sensory properties of mulberry rice cake, 'Bbongseolgy', were evaluated in two phases. First, the relative sweetness of xylitol, erythritol and palatinose to the sucrose in the food systems were examined with paired comparison tests. Second, the sensory properties of the mulberry rice cake containing xylitol, erythritol and palatinose substitution for sugar at a sweetness level equal to sucrose were studied. Sensory analysis for the mulberry rice cake characteristics was conducted and consumer acceptability tests were performed. The physical properties of mulberry rice cake were also examined. The relative sweetness of xylitol, erythritol and palatinose, compared to sucrose, in the solid model food system were 1.00, 0.63 and 0.42, respectively. This result showed that the relative sweetness of xylitol, erythritol and palatinose to sugar was slightly lower than those in the liquid model food system, in which flavor did not influence the sweetness. Mulberry rice cake with erythritol or palatinose had very similar characteristics, with lower fracturability and tenderness, and higher moistness, compactness and chewiness compared to that with sucrose or xylitol. Mulberry rice cake with xylitol was significantly the most fracturable, grainy, and driest, and the least adhesive, among the samples. The consumer test showed no difference in overall acceptability among the samples and consumers perceived differences only in moistness, coarseness and compactness among the samples. Mulberry rice cake with erythritol was the most favored in many characteristics. These results indicate that erythritol substitution for sugar inmulberry rice cake is suitable as a low-calorie rice cake with beneficial functions to improve in the health and texture of the rice cake.

• Preventive Nutrition and Food Science
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• v.14 no.1
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• pp.66-70
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• 2009

The effect of baking on the consumer perception and sensory characteristics was investigated using a model system of cookies incorporated with strawberry powder as a value-added food ingredient. Strawberry powder was incorporated into cookie dough at 4 levels (0%, 2%, 4%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 15 min in an oven. The baked cookies were cooled to room temperature for 1 h and packed in airtight bags prior to all measurements. In terms of color, control received the most favorable mean score, which is significantly higher than others (p<0.05) followed by the 4% sample. The consumer preference on taste and aftertaste was not significantly affected by the amount of strawberry powder incorporated in the formulation (p>0.05). Samples with 4% strawberry powder received the highest mean flavor score of 6.28 which is significantly higher than that of 6% sample (p<0.05). In overall, substitution of 4% strawberry powder in the formulation would result in the most favorable strawberry cookies by the consumers with taking advantages of health benefits of strawberry. Correlation analysis indicated that strawberry powder concentration was significantly correlated positively with sensory color and hardness and negatively correlated with consumers' overall acceptability (p<0.05). Consumers' aftertaste was significantly correlated with overall acceptability which was negatively correlated with sensory hardness (p<0.05). Sensory hardness was highly correlated with sensory color attribute (p<0.05).

• Journal of the Korean Society of Tobacco Science
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• v.22 no.2
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• pp.184-189
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• 2000

This study was conducted to develop the objective evaluation method for tobacco smoke. The evaluation was carried out by using the data of cut or blended tobacco components, smoke components, electric nose system (ENS), and sensory test. By using the statistical methods, such as cluster analysis, discriminant analysis, factor analysis, correlation analysis, and multiple regression analysis, the relationship among the data of tobacco, smoke, ENS, and sensory evaluation was studied. By the results of cluster analysis, the data from smoke analysis by GC and ENS were able to select the difference of tobacco leaf characteristics. As the results of discriminant analysis, grouping by the components of tobacco leaves and smoke was possible and the results of GC analysis of smoke could be used for discrimination of tobacco leaves. In the results of factor analysis, nicotine, tar, CO, puff No and pH in the smoke were the factors effecting on the tobacco leaf characteristics. From the correlation analysis, aroma, taste, irritation, and smoke volume of sensory test had high relation to tar, p-cresol threonolatone, levoglucosane, and quinic acid- ${\gamma}$ -lactone of smoke. The ENS data showed high efficiency for discriminant analysis and cluster analysis, but it was not good for factor analysis, and correlation analysis. It was possible to estimate tobacco leaves and their blending characteristics by the analytical data of tobacco leaves, smoke, ENS, and sensory test results. By the multiple regression analysis, some correlation among selected chemical components and sensory evaluation were found. This study strongly indicated that the some chemical analysis data was available for the objective evaluation of tobacco sensory attributes.