• Journal of Oral Medicine and Pain
• /
• v.46 no.4
• /
• pp.136-142
• /
• 2021

Purpose: Oral and facial sensation is affected by various factors, including trauma and disease. This study assessed the clinical profile of patients diagnosed with sensory dysfunction and investigated their sensory perception using simple qualitative sensory tests. Methods: Based on a retrospective review of the medical records, we analyzed a total of 68 trigeminal nerve branches associated with sensory dysfunction in 52 subjects. We analyzed the frequency and etiology of sensory dysfunction, and the frequency of different types of sensory perception in response to qualitative sensory testing using tactile and pin-prick stimuli. Results: The inferior alveolar nerve branch was the most frequently involved in sensory dysfunction (88.5%). Third molar extraction (36.5%) and implant surgery (36.5%) were the most frequent etiological factors associated with sensory dysfunction. Hypoesthesia was the most frequent sensory response to tactile stimuli (60.3%). Pin-prick stimuli elicited hyperalgesia, hypoalgesia, and analgesia in 32.4%, 27.9%, and 36.8%, respectively. A significant association was found between the two kinds of stimuli (p=0.260). Conclusions: Sensory dysfunction frequently occurs in the branches of the trigeminal nerve, including the inferior alveolar nerve, mainly due to trauma associated with dental treatment. Simple qualitative sensory testing can be conveniently used to screen sensory dysfunction in patients with altered sensation involving oral and facial regions.

• The Journal of Korean Academy of Sensory Integration
• /
• v.7 no.2
• /
• pp.13-22
• /
• 2009

Objective : The aim of this study is to verify the effects of group sensory integrative intervention for sensory motor ability, behaviors in children with developmental delay. Method : The subjects were five children with developmental delays aged between 3 and 5. All Children participated in 26 sessions of group sensory integrative intervention. Children' behavior during testing was observed to assess the sensory motor ability, behaviors, the clinical observation. One group pretest- posttest design was used to verify the effect of group sensory integrative intervention. The observed children' behavior during testing were tested by the Wilcoxon matched-pair signed rank test. Results : There is no significant difference in the clinical observation between pre and post intervention. However, subjects showed the significant difference in Social interaction(Z=-2.121, p=.034), Attention(Z=-2.032, p=.042), total score in Behavior during testing(Z=-2.032, p=.042). Conclusions : The result in this study suggested that the sensory integrative intervention is effective in facilitating the social skills and improving the attention and behaviors. On the other hand, there is no effect in sensory motor ability. It is difficult to generalize the conclusion because the number of the subject was limited and the environmental confounding factors has not been controlled. Therefore, it is needed to supplement these limitations in the future study.

• Food Science and Biotechnology
• /
• v.16 no.6
• /
• pp.863-867
• /
• 2007

The potential impact of the methods of sensory science on consumer testing and marketing is reviewed. Areas such as predicting purchase behavior, new approaches to scaling, and cross cultural effects are discussed. An example of the complexity of sensory measurement used to obtain consumer and marketing information is highlighted, using the simple paired preference test as an example.

• Journal of Korean Institute of Industrial Engineers
• /
• v.5 no.1
• /
• pp.19-25
• /
• 1979

This paper presents an analysis of the contents of job for the sensory inspection on the basis of the probability theory, and the new determination for an index(d') of the testing power precision in carrying out sensory inspections. Also presented are the evaluation method of determining the ability of inspector by presuming the confidence interval for the average record of inspector, and the computation method for the index (de') of the testing power precision required as the goal-value in accordance with quality character, process inferior ratio, and required AOQ.

• Journal of Dental Anesthesia and Pain Medicine
• /
• v.18 no.6
• /
• pp.361-365
• /
• 2018

Background: Recently, we examined the effects of 2% lidocaine gel on the tactile sensory and pain thresholds of the face, tongue and hands of symptom-free individuals using quantitative sensory testing (QST); its effect was less on the skin of the face and hands than on the tongue. Consequently, instead of 2% lidocaine gel, we examined the effect of 8% lidocaine spray on the tactile sensory and pain thresholds of the skin of the face and hands of healthy volunteers. Methods: Using Semmes-Weinstein monofilaments, QST of the skin of the cheek and palm (thenar skin) was performed in 20 healthy volunteers. In each participant, two topical sprays were applied. On one side, 0.2 mL of 8% lidocaine pump spray was applied, and on the other side, 0.2 mL of saline pump spray was applied as control. In each participant, QST was performed before and 15 min after each application. Pain intensity was measured using a numeric rating scale (NRS). Results: Both the tactile detection threshold and filament-prick pain detection threshold of the cheek and thenar skin increased significantly after lidocaine application. A significant difference between the effect of lidocaine and saline applications was found on the filament-prick pain detection threshold only. NRS of the cheek skin and thenar skin decreased after application of lidocaine, and not after application of saline. Conclusion: The significant effect of applying an 8% lidocaine spray on the sensory and pain thresholds of the skin of the face and hands can be objectively scored using QST.

• Korean Journal of Food Science and Technology
• /
• v.12 no.3
• /
• pp.150-157
• /
• 1980

In an attempt to evaluate the quality of food by sensory testing, the difference testing for commercial milk was conducted by selected members of a sensory panel. The results were summarized as follows: 1. Sensory panel of 40 persons were selected by the general basis of selection of panel members, by sensitivity test for primary taste, and by discriminatory ability test and trained to have normal abilities on the sensory testing for the quality of milk. 2. As a result of sensitivity test for 4 primary tastes by panel members, the solution concentration of salt, sour, bitter and sweet for which average recognition threshold was located were 0.0128 M sodium chloride, 0.0008 M citric acid, 0.0016 M caffeine and 0.0256 M sucrose, respectively. 3. As results of difference test of single stimuli, paired comparison test, duo-trio test and triangle test, a significant difference was recognized at higher level than the 1% among the samples of commercial milk produced by 5 companies.

• Food Quality and Culture
• /
• v.3 no.1
• /
• pp.15-19
• /
• 2009

Gochujang samples with essential oils were evaluated for sensory including taste and, smell during various storage periods with the aim of developing improved high value-added products. The sensory testing was performed on Gochujang with 0.005% Zanthoxylum piperitum and Chrysanthemum indicum essential oils, extracted through steam distillation. During storage at 4 and $20^{\circ}C$ for 8 weeks, sensory testing was performed at 0, 1, 2, 4 and 8 weeks by trained panelists. Overall quality decreased in Gochujang samples containing Z.piperitum essential oil and increased in samples containing C.indicum essential oil, at 4 and $20^{\circ}C$. Samples stored at $4^{\circ}C$ were quality more then those stored at $20^{\circ}C$. Sensory evaluation was highest for Gochujang with C.indicum essential oil stored at $4^{\circ}C$. It is concluded that functional Gochujang can be developed by adding small quantities of essential oils. Increasing the amount of essential oil added is likely to affect the innate taste and flavor of Gochujang.

• The Journal of the Korea Contents Association
• /
• v.13 no.12
• /
• pp.851-859
• /
• 2013

This study is conducted to provide basic data through the Quantitative Sensory Testing(QST) about edema of the upper extremity with hemiplegia for subacute and chronic patients in management and treatment. For the purposes of the study group I, subacute stroke patients(n = 15) and group II, chronic stroke patients(n = 17), was targeted, it was performed difference between the unaffected side and affected side of the upper extremity volume, MPT, CST, WST, CPT, WPT and QST of VST. As the results, all measurement items showed significant differences when comparing each group of all(p<.001), group I and group II of patients affected side, there was a significant difference in the measurements, with the exception of items MPT sensory test(p<.05). In subacute than chronic numbness due to increased sensory threshold appears in the upper extremity edema was able to confirm. It was focused on the difference in sensory properties according to the edema of stroke patients through quantitative test.

• Journal of Oral Medicine and Pain
• /
• v.40 no.3
• /
• pp.96-101
• /
• 2015

Purpose: Thermal sensory test as an essential part of quantitative sensory testing (QST) has been recognized as a useful tool in the evaluation of the trigeminal nerve function. Normative data in the orofacial region have been reported but the data on differences in the test site, sex and ethnicity are still insufficient. Thus, this study aimed to investigate the normal range of orofacial thermal QST data in the healthy Korean women, and assess sex difference of thermal perception in the orofacial regions. Methods: Thermal QST was conducted on 20 healthy women participants (mean age, 26.4 years; range, 21 to 34 years). The thermal thresholds (cold detection threshold, CDT; warm detection threshold, WDT; cold pain threshold, CPT; and heat pain threshold, HPT) were measured bilaterally at the 5 trigeminal sites (the forehead, cheek, mentum, lower lip and tongue tip). The normative thermal thresholds of women in the orofacial region were evaluated using one-way ANOVA and compared with the previously reported data from age- and site-matched 30 healthy men (mean age, 26.1 years; range, 23 to 32 years) using two-way ANOVA. One experienced operator performed the tests of both sexes and all tests were done in the same condition except the time variability. Results: Women showed significant site differences for the CDT (p<0.001), WDT (p<0.001), and HPT (p=0.047) in the orofacial region. The CDT (p<0.001) and the CPT (p=0.007) presented significant sex difference unlike the WDT and the HPT. Conclusions: The thermal sensory evaluation in the orofacial region should be considered in the context of site and sex and the normative data in this study could be useful for assessment of the sensory abnormalities in the clinical setting.

• Science of Emotion and Sensibility
• /
• v.8 no.1
• /
• pp.9-15
• /
• 2005

Because hand-written characters, especially drawn by a brush can give readers various impressions, they are not only a communication method but also art works. Authors have already investigated the relationship between brush motion analytical results and sensory testing results obtained from Japanese hiragana and reported quantitative evaluation method for the beauty of hiragana, In this paper, sensory tests for South Koreans who cannot recognize the word are carried out, compared with sensory testing results of Japanese. The evaluation objects are 6 hiragana drawn by 4 beginners and 2 experts, Semantic Differential Method based on 30 paired evaluation words are used in the sensory tests. Therefore South Koreans also feel the beauty in hiragana drawn by experts, as compared with by beginners. On the other hand it was confirmed that South Koreans couldnt recognize the difference among beginners. Judging from the factor analysis results, both Japanese and South Koreans selected stability as the 1st factor, there is interesting difference in the following orders.