• Journal of The Korean Society of Integrative Medicine
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• v.8 no.4
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• pp.265-275
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• 2020

Purpose : In this study, we would like to apply oral sensory play therapy program to children with cerebral palsy who have sensitive oral senses to find out the effect on oral sensory ability, oral function, performance ability and sociality. Methods : The subjects of this study were 20 children diagnosed with cerebral palsy, and 10 experimental groups and 10 control groups. Oral sensory play therapy programs, including oral sensory programs, were conducted in the experimental group, while only oral sensory programs were conducted in the control group. Oral Sensory Treatment Level was used to identify the sensory profile and the overall oral function of the oral function was used, and the performance and satisfaction of Canadian occupational performance measure (COPM) were examined to find out the performance of the work, and social skills were examined for social skills (SMS). Results : The level of oral sensory treatment, overall oral function, work performance and sociality all increased significantly in the experimental group, but the oral sense and oral function in the control group were significantly increased, but not significantly in the case of work performance and sociality. Conclusion : Through this study, we confirmed that oral sensory play therapy program is an effective arbitration method for oral sensation, oral function, work performance and social enhancement of children with cerebral palsy. Based on the results of this study, the study of arbitration protocols for children with cerebral palsy with oral sensory problems will have to be more active.

• The Journal of Korean Academy of Sensory Integration
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• v.19 no.3
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• pp.13-21
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• 2021

Objective : The purpose of this study was to investigate the sensory processing factors that contribute to the temperament and character traits in early childhood. Methods : In this cross-sectional study, caregivers of typically developing children aged 3-6 years responded to the Sensory Profile and the Junior Temperament and Character Inventory. Multiple regression analysis was performed with temperament and character traits as criterion variables and sensory processing quadrants as predictive variables. Results : Sensory sensitivity significantly predicted novelty seeking and cooperativeness. The high frequency of sensory sensitivity behavior was related to high novelty seeking and low cooperativeness. Conclusion : This study demonstrated that sensory sensitivity contributes to the novelty seeking temperament and cooperativeness character in early childhood.

• The Journal of Korean Academy of Sensory Integration
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• v.1 no.1
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• pp.1-8
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• 2003

Objective : To describe the sensory-based behaviors of children with developmental disorders as reported on the JSI-2. Methods : The scores of children with disability were compared with those of children without disability. JSI-2 was completed by parents of 38 children with disability 3 through 6 years of age and 36 children without disability 3 through 6 years of age. Results : The scores of children with disability were significantly different from that of children without disability for 6 of 8 factors, including vestibular, tactile, auditory, visual and other. There is no significant differences of age or sex. Conclusion : From this study, it is found that children with disability have deficit in a variety of sensory processing abilities as measured by JSI-2. Further research is needed to replicate and develop these findings.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.192.2-193
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• 2003

Capsaicin, a pungent ingredient in chili pepper, is known to excite sensory neurons that mediate pain sensation. This effect of capsaicin is determined by unique receptors and the capsaicin receptor (transient receptor potential subfamily V, member 1 (TRPV1)) was cloned recently. TRPV1 contains six transmembrane domains and three ankyrin repeats at N-terminal. This characteristic architecture is common in other ion channel in TRPV families. (omitted)

• Journal of the Korean Society for Precision Engineering
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• v.28 no.6
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• pp.678-686
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• 2011

When one sensor cannot provide information by sensory deficit or loss, the sensory information can be provided by substituting other sensors for the defected sensor. This sensory substation might be influence on the deteriorated motion perception that consists of multi-sensory information such as visual, vestibular and somatosensory information. In this study, to investigate whether the additional sensation by sensory substitution could be integrated into the motion perception, we examined the effect of substituted postural sway sensation on the directional perception of body movement. Deteriorated motion perception by the reduced plantar sensation was enhanced under sensory substitution condition that provided the body sway information as the plantar vibratory stimulus. These results imply that the additional sensation might be integrated into and improve the motion perception.

• Archives of Reconstructive Microsurgery
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• v.14 no.1
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• pp.14-17
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• 2005

Purpose: Authors have performed free tissue transplantation in the upper and lower extremities with sensory flaps and evaluated the sensory function recovery. Materials and methods: Between 1992 through 2004, sensory free flap articles published in the journal of the Korean microsurgical society, were reviewed and recovery of sensory function was assessed by static two-point discrimination test. Results: Static two point discrimination test showed average 6.7 mm in the thumb, average 12 mm in the hand and 7 cm of the dorsalis pedis flap, 20.5 mm of the lateral arm flap and over 8 cm of the forearm flap in the foot. Conclusion: Sensory flaps provide the protective and useful coverage in the upper and lower extremities and have benefit for activities for daily life in free tissue transferred patients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.559-565
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• 1999

This study investigated the effects of tangsuyuk batter ingredients on sensory. The optimal condition was evaluated by using RSM(response surface methodology). Five ingredients(wheat flour, corn starch, sodium bicarbonate, alum, water) were used as independent variables, coding 36 experimental trials. The resulting sensory scores(flavor, fracture, color, overall acceptability) were used as dependent variables. Each dependent variable showed significant differences(p<0.05). When the amount of sodium bicarbonate was increased, the sensory scores for flavor and fracture also increased. Sensory scores for color also increased when the amount of sodium bicarbonate was increased and the amount of alum decreased. Overall acceptability scored higher when the amount of sodium bicarbonate was increased. This is therefore indicates that sodium bicarbonate is likely a very important ingredient in the batter. The effects of each ingredient on sensory were thus investigated. The optimum ratios of wheat flour, corn starch, sodium bicarbonate, alum and water were predicted to be 27.55%, 19.34%, 0.27%, 0.19% and 52.65% respectively.

• International Journal of Contents
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• v.15 no.3
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• pp.13-20
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• 2019

This systematic review compared Korean and international researches on sensory integration therapy in patients with autism spectrum disorder (ASD). We targeted studies on sensory integration therapy for patients with ASD published from January 2000 through July 2016. Specifically, we analyzed the papers that used the phrase 'sensory integration, autism' as keywords. There were fewer Korean studies of sensory integration therapy, and the diversity of research topics were limited, focusing mainly on case studies. There was no difference between the internal/external validity of Korean and those of international studies targeting the clinical environment and patients. Further study of a variety of aspects of sensory integration therapy is needed to gain high internal/external validity.

• Journal of the Ergonomics Society of Korea
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• v.12 no.2
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• pp.85-91
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• 1993

Data obtained for sensory evaluation have a wide dispersion and fuzziness since human sensory organs are used as a means of measuring sensation instead of measuring instruments. Such dispersion and fuzziness are caused by all kinds of time error and have a great influence on the sensory evaluation, but most of previous papers not consider time errors. In this study, the comparative judgement capability of the evaluator was discriminated by means of the eigen- structure analysis on the premise that evaluation values of sensory evaluators obtained by a paired-comparison become different by the order of sample presentation.

• Journal of Dairy Science and Biotechnology
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• v.27 no.2
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• pp.37-41
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• 2009

Sensory analysis of milk and milk products is widely appreciated, and there is a demand for experts with these skills in the dairy industry. To this end, it is important to understand the basic principles of sensory analysis and impart training to facilitate the development of dairy food industry. This paper addresses the ISO 22935/IDF 99 guidelines on the methodology of sensory analysis of milk and milk products, training procedures and monitoring of selected assessors, and criteria for sampling and preparation of dairy samples and their assessment.