• Journal of the Korean Home Economics Association
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• v.25 no.3
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• pp.15-26
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• 1987

The purpose of this study was to develop the pattern drafting method which would be suitable to their physical characteristics for the fatty body of 40∼55 aged Korean women who are more than 1.5 Rohrer's Index and 90㎝ bust girth. The study was composed as follows; 1. Body measurement and statistical analysis: One hundred and thirty women were measured on 29 items. Thirty-four items including 29 measured items and 5 calcutated items were analyzed statistically. 1) Mean, standard deviation, variance, maximum, minimum, range were computed. 2) Correlation coefficients between each items were computed. 2. Development of new bodice pattern drafting method: Measurement items necessary to draft new bodice pattern were bust girth, center back waist length, shoulder width, back width, chest and neck base girth. The new pattern was examined through three wearing tests for completion. 3. Evaluation of the new pattern drafting method: The new pattern was objectively evaluated by the sensory test. The sensory evaluation was applied to evaluate the new pattern for the fatty body women by comparint it with the conventional patterns. The results of sensory tests of the new pattern are as follows: 1) The composite reliability coefficient is 0.7698, and the reliability of sensory test shows high. 2) According to a statistical analysis of the result of the 23 items on the questionaire, all the items showed significant differences(α 0.01) between the two, with the new pattern having higher scores. The new pattern is better conventional pattern as the average mark of the former is 3.901 but that of latter is 2.926. The new pattern drafting method proved to be superior to the conventional one especially in the fitness at the center front neck point, shoulder point, side line, armscye depth, position of bust point, chest width line, under arm dart and the shoulder line.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.629-636
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• 2005

This study was carried out to investigate of the quality characteristics of the starch Oddi Dasik(MSOD) manufactured with various addition levels (0, 5, 10, 18 and 28%) of mulberry fruit (Oddi) juice (MFJ), with various levels(55%, 50%, 45%, 37% and 27%) of sucrose syrup, and with the ratio of rice powder: mungbean starch (1:4) according to the traditional Korean Dasik (a kinds of cookie) methodology. The nutritional components of Oddi and MSOD were examined, and sensory evaluation and physical tests of MSOD added MFJ were conducted. The results are summarized as follows. In Oddi, the contents of moisture, crude fat, crude protein, crude ash, and vitamin C, and the levels of acidity, pH and sugar were 88.45%, 0.245%, 2.23%, 0.88%, 53.20 mg%, 8.00%, 4.41 and 11.0 Brix%, respectively. In MSOD (Oddi 10%), the contents of moisture, crude fat, crude protein, and crude ash, were 22.8%, 0.117%, 9.2% and 0.8%, respectively, and were all increased with increasing MFJ amount. In MSOD (Oddi 10%), the contents of Ca, Mg, K and Fe were 63.2 mg%, 70.9 mg%, 376.0 mg% and 7.7 mg%, respectively. and were increased with increasing MFJ amount. For the establishment of the additional amount of MFJ, sensory evaluation and physical tests were conducted. From the total characteristics of sensory evaluation, the MSOD with 10% MFJ was judged as the best. Color L and b values of MSOD significantly decreased and a value increased with increasing MFJ percentage. Hardness, gumminess, adhesiveness and chewiness among the texture characteristics of MSOD were significantly increased with increasing MFJ amount. However, there were no significant differences in springiness and cohesiveness of the MSOD. In conclusion, the optimal added amount of MFJ for the manufacture of the MSOD was proposed to be 10% of the total weight.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.4
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• pp.420-427
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• 2019

The purpose of this study was to evaluate hot spring water (HSW) from Deokgu as a cosmetic ingredient in the preparation of a body lotion. The HSW was tested for its suitability as an aqueous-phase main component. Microbiological and chemical stability tests of the HSW were carried out. Microorganisms including E. coli were not detected or detected below the detection limits, and no harmful heavy metals were found. The cytotoxicity of the HSW was also considered, and its pH determined over a period of three months. Further, sensory characteristics were assessed for consumer acceptance by performing sensory tests on body lotions formulated using either Deokgu HSW or distilled water. Skin moisturization, irritation and tension reinforcement were found to be enhanced when using the HSW lotion rather than that formulated with distilled water. Taken together, the results of this study show that the use of HSW in cosmetic formulations contributes to the efficacy of these products.

• The Korean Journal of Pain
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• v.36 no.2
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• pp.173-183
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• 2023

Background: Understanding the stability of quantitative sensory tests (QSTs) over time is important to aid clinicians in selecting a battery of tests for assessing and monitoring patients. This study evaluated the short- and long-term reliability of selected QSTs. Methods: Twenty healthy women participated in three experimental sessions: Baseline, 2 weeks, and 6 months. Measurements included pressure pain thresholds (PPT) in the neck, upper back, and leg; Pressure-cuff pain tolerance around the upper-arm; conditioned pain modulation during a pressure-cuff stimulus; and referred pain following a suprathreshold pressure stimulation. Intraclass correlation coefficients (ICC) and minimum detectable change (MDC) were calculated. Results: Reliability for PPT was excellent for all sites at 2 weeks (ICC, 0.96-0.99; MDC, 22-55 kPa) and from good to excellent at 6 months (ICC, 0.88-0.95; MDC, 47-91 kPa). ICC for pressure-cuff pain tolerance indicated excellent reliability at both times (0.91-0.97). For conditioned pain modulation, reliability was moderate for all sites at 2 weeks (ICC, 0.57-0.74; MDC, 24%-35%), while it was moderate at the neck (ICC, 0.54; MDC, 27%) and poor at the upper back and leg at 6 months. ICC for referred pain areas was excellent at 2 weeks (0.90) and good at 6 months (0.86). Conclusions: PPT, pressure pain tolerance, and pressure-induced referred pain should be considered reliable procedures to assess the pain-sensory profile over time. In contrast, conditioned pain modulation was shown to be unstable. Future studies prospectively analyzing the pain-sensory profile will be able to better calculate appropriate sample sizes.

• Journal of the Korean Society of Tobacco Science
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• v.27 no.1 s.53
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• pp.134-140
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• 2005

The purpose of this study was the discrimination of different tobacco types by the E-Nose/tongue and the analysis of what human sensory attributes are correlated with e-instrument's sensors. Samples were made from five groups of Korean domestic tobacco leaves, aged burley and not aged, aged flue-cured and not aged and blending types of the four. Instrumental tests were conducted to discriminate characteristics among different tobacco samples by the E-Nose and the E-Tongue. Sensory attributes of tobacco tastes were impact, irritation, bitterness, hay-like, tobacco taste, smoke volume, smoke pungent and mouth cleanness. STATISTICA software was used to analyze correlation between the human sensory data and the raw data of e-instruments. Discrimination analysis can be achieved using principal components analysis (PCA) and discriminant factorial analysis(DFA). As a result, impact, bitterness, irritation, smoke volume and smoke pungent of human sensory attributes were correlated with data from the several clustered E-Nose sensors(p < 0.10). And bitterness, irritation, and smoke pungent of human sensory attributes were correlated with data from the E-Tongue sensors(p < 0.10). PCA plot by the E-Nose shows that aged tobacco and not aged were discriminated and DFA plot shows that three groups(aged burley, not aged burley and flue-cured) were discriminated. PCA plot by the E- Tongue shows that flue-cured tobacco was separated from burley. Our results indicated that the e-instruments are sensitive enough to distinguish among tobacco types and their several sensors are reacted to the human sensory attributes.

• Journal of the Korean Society of Clothing and Textiles
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• v.17 no.3
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• pp.459-469
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• 1993

The purpose of this study is to investigate the relationship between body-types and skirt-patterns by analyzing various fitting conditions of the skirt patterns in relation to the body-types. To achieve this, fitting tests were done on six types of skirt-patterns. The tests included four body-types selected according to the existing classification of the types of under part of the body. Sensory tests were performed on the existing patterns and new drafting method based on the results of the fitting tests. The results of the fitting tests and sensory test are as follows. 1. The existing skirt-patterns were relatively well-fitted except for certain parts in standard somatotype (body-type A). 2. The new drafting method, designed on the basis of the fitting test on the existing patterns, scored high on all of the eighteen items included in the test This signifies the excellence of the new drafting method. 3. In the case of the allocation between the front and the back, which is the difference between the educational patterns and industrial patterns, the best silhouette was achieved when the hip-line and the waist-line were same sized both in the back and in the front. However, in the case of body-type D it was better when there was a 1cm difference between the back and the front. 4. The number of darts that best fits young persons were found to be eight, to keep their side hip-curve smooth. Further, it is desirable to set the center line of the dart as the vertical waist-line. 5. The best length of the darts were determined to be 12.5cm, 11ch in the back, and 11cm, 9.5cm in the front. Adjustments would be made according to the differing body-types in the range of 0.5cm. 6. The lowerness of the back waist-line for the normal was determined at 1.5cm, with some variations in other body-types. 7. The front waist-line was needed to be 1cm lowered in the case of body-type B, whereas, in the case of body-type D, it was needed to be 1cm raised.

• The Journal of Korean Academy of Sensory Integration
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• v.9 no.1
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• pp.53-61
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• 2011

The purpose of this study is to investigate the types and functions of observations at the stage of child assessment. We can use various methods of evaluation. It includes observation, interview, and standardized tests. Most of occupational therapist using sensory integrative approach usually evaluate their clients based on observations especially in the period of initial assessment. The accurate observation is closely connected with reliability and validity of the assessment. Here present some types of observation and the things we should check in ordinary observing moments. It will be considerable aspect when we study how to improve observation ability of the therapists in the future.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.281-289
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• 2000

By adding mushroom powder in baking white bread all the edible ingredients and numerous effectiveness of green tea can be consumed completely and the beautiful natural colors of green tea can result the variety of colors of cookies and breads. In this thesis, I used sensory evaluation and mechanical test to decide the appropriate amount of mushroom powder added in baking white bread among the ratios of 1%, 2%, 3%, 4%, 5% of mushroom powder relative to flour. I find the followings. In sensory evaluation. the color of white bread resulted from the addition of mushroom powder was most attractive in The 3% mixtures tasted most salty and other than this mixtures made no differences in salty tastes. The 3% mixture tasted most sweet and the same mixture resulted best in astringent taste. On the other hand, the overall test agreed almost with the sensory tests and there were some significant differences when p< 0.05. In summing up the above findings of our investigations, the 3% mixture of mushroom powder produces the best white Bread.

• Culinary science and hospitality research
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• v.7 no.1
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• pp.119-133
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• 2001

The purpose of this study was to investigate the sensory and physicochemical properties of brown sauce made with different kind of bone(beef bone, pork bone). For this purpose, the various methods and recipe of brown sauce appeared in the literatures were evaluated to select the most preferable brown sauce. Brown sauces made with pork bone, beef and pork bone showed negative value in the "a" value (redness). Viscosity of brown sauce made with pork bone was the highest as well as the brown stock. The sensory tests of brown sauce showed no significant difference between each groups except flavor at p<0.001.

• Journal of Urban Science
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• v.9 no.1
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• pp.61-68
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• 2020

Steps are very common features in our living environment. Unfortunately, the occurrence of accidents on steps is thus inevitable. A failed visibility to recognize a step remains the most common attribute in these accidents. In this research, sensory scales of step visibility were created in order to examine the effects of two factors on step visibility in sensory testing methods; observation height from floor and eye condition while viewing a step from the descending direction. Results of sensory tests revealed strong influence of eye condition on step visibility. Influence of visual characteristics of each step was also examined and clarified.