• Korean Institute of Interior Design Journal
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• v.24 no.2
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• pp.42-49
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• 2015

The aim of this study is to review the background and characteristics of Pallasmaa's architectural phenomenology. As a prominent architect, educator and phenomenologist, Pallasmaa criticizes the contemporary architecture that has been commercialized and intended to addict superficial images. He suggests the restoration of essentials of architecture related to human existence. His architectural phenomenology shows a solution to problems of contemporary architecture through focusing on architectural experiences. Pallasmaa argues 'multi-sensory architecture' to criticize architecture based on visual images and emphasizes the importance of tactile sense for architectural experiences. His phenomenology of architecture has significant meaning in that it bridges between theory and practice but also has limits in depth rather than width of theory. Pallasmaa believes that the essence of architecture can be explained as existential activities to maintain existence of our lived space.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.171-179
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• 2010

The objectives of this study were to investigate the antioxidative activity of crackers made with a guava(Psidium guajava Linn.) leaf extract harvested in Korea. Guava leaf extraction using boiling water showed significantly higher antioxidative activities than extracting using 70% ethanol based on the higher total phenolic contents, FRAP, and ABTS assays(p<0.05). The crackers containing 1% guava leaf extract, and 0.075% BHT were stored at $63^{\circ}C$ for 7 days for the Schaal oven test, and the oxidative stability(AV, POV), antioxidative activity(DPPH, FRAP, ABTS assay), and sensory evaluation were compared. The crackers containing 1% guava leaf extract were found to have a higher oxidative stability than the control due to a lower acid value and peroxide value after 7 days of storage. The antioxidative activities of the crackers containing 1% guava leaf extract was the highest after 7 days as determined in the DPPH and ABTS assay, and was lower than crackers containing 0.075% BHT after 4 days as assessed by the FRAP assay. In the sensory evaluation, the crackers containing the 1% guava leaf extract had the highest scores in terms of taste, texture, and overall palatability than others at increasing storage time. As a result, the addition of 1% guava leaf extract harvested in Korea increased the antioxidative effect as well as the sensory acceptability of crackers.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.33-42
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• 2017

This study investigated the physicochemical and sensory characteristics of yanggaeng prepared with various amounts of Opuntia ficus-indica var. saboten powder (as ratios of 1%, 3%, 5%, 7% to the total materials). According to the results, the pH of yanggaeng decreased significantly with the addition of Opuntia ficus-indica var. saboten powder (p<0.001). Increasing the amount of Opuntia ficus-indica var. saboten powder in the yanggaeng tended to increased $^{\circ}Brix$ value (p<0.01). For color values, lightness (L) values were reduced by increasing the amount of Opuntia ficus-indica var. saboten powder, redness (a) and yellowness (b) while values were increased significantly (p<0.001). Texture measurement scores in terms of hardness, springness, and Adhesiveness for yanggaeng showed that sample groups were lower than those of the control group. Cohesivene and chewiness were higher in the additive group than in the control group. Antioxidant activities, evaluated by DPPH radical scavenging capacity, Nitrites cavenging activity, and total phenolic substances content increased when increased the amount of Opuntia ficus-indica var. saboten powder (p<0.001). Results of descriptive analysis showed that by increasing the amount of Opuntia ficus-indica var. saboten powder, some attributes such as the intensity of the color, sweet, hardness and chewiness increased (p<0.01). It concluded that yanggaeng containing Opuntia ficus-indica var. saboten can be prepared with good sensory properties and antioxidant activities, and the addition of 3% Opuntia ficus-indica var. saboten powder was found to be ideal. Sensory evaluation scores in terms of color, odor, taste, texture, and overall preference of groups with 3% of Opuntia ficus-indica var. saboten powder did not show any significant differences when compared to the control group. Based on the above results, this study suggests that the addition of 3% Opuntia ficus-indica var. saboten powder may be the best substitution ratio for yanggaeng.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.6
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• pp.816-822
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• 2020

This study investigated the antioxidant activity and general and sensory properties of soybean curd supplemented with Codium fragile. The yield of soybean curd containing 0%, 20%, and 40% C. fragile was 113.62, 104.09, and 108.06, respectively. Antioxidant activities and pH were significantly increased (P<0.05) depending on the amount of C. fragile supplemented in soybean curd. Compared to that in additive-free soybean curd (control), the amount of crude ash and protein in soybean curd containing 40% C. fragile was significantly decreased (P<0.05) and increased (P<0.05), respectively. We observed a dose-dependent increase (P<0.05) in the hardness and chewiness of soybean curd concomitant with the amount of C. fragile supplemented. In contrast, we observed no significant difference (P>0.05) in soybean curd's cohesiveness between the groups. As determined by sensory evaluation based on seven-point hedonic scale, soybean curd supplemented with 20% C. fragile received an excellent score (6.55) for color. As the same method, we observed that the flavor and overall acceptability significantly increased (P<0.05) in the C. fragile content increased. Taken together, the antioxidant and sensory assays in our study make a compelling case for the practical development of soybean curd supplemented with C. fragile owing to its good antioxidant activities, general properties, and consumer acceptance.

• Journal of Preventive Medicine and Public Health
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• v.46 no.sup1
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• pp.50-54
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• 2013

Out-of-home mobility is necessary for accessing commodities, making use of neighborhood facilities, and participation in meaningful social, cultural, and physical activities. Mobility also promotes healthy aging as it relates to the basic human need of physical movement. Mobility is typically assessed either with standardized performance-based tests or with self-reports of perceived difficulty in carrying out specific mobility tasks. Mobility declines with increasing age, and the most complex and demanding tasks are affected first. Sometimes people cope with declining functional capacity by making changes in their way or frequency of doing these tasks, thus avoiding facing manifest difficulties. From the physiological point of view, walking is an integrated result of the functioning of the musculoskeletal, cardio-respiratory, sensory and neural systems. Studies have shown that interventions aiming to increase muscle strength will also improve mobility. Physical activity counseling, an educational intervention aiming to increase physical activity, may also prevent mobility decline among older people. Sensory deficits, such as poor vision and hearing may increase the risk of mobility decline. Consequently, rehabilitation of sensory functions may prevent falls and decline in mobility. To promote mobility, it is not enough to target only individuals because environmental barriers to mobility may also accelerate mobility decline among older people. Communities need to promote the accessibility of physical environments while also trying to minimize negative or stereotypic attitudes toward the physical activity of older people.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.421-426
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• 2009

The objective of this study was to evaluate the antioxidant and physiological The objective of this study was to evaluate the antioxidant and physiological activities of organic and inorganic coffee based on flavonoid composition. Organic and inorganic coffee varieties were prepared with Brazil arabica bean and Columbia arabica bean, respectively. Color values (Lightness, redness, and yellowness), mineral contents, total phenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, individual flavonoids, and sensory characteristics were then measured in the espresso of each coffee bean. The pH, Brix, and color difference between organic coffee and inorgainc coffee did not correlate with the harvest method. Coffee varieties were more influential on physiological properties, and were markedly more influential than the mineral content. Total phenolics had a higher correlation with DPPH radical scavenging activity ($r^2$=0.832). Depending on the harvesting method, significant differences (p<0.05) were shown in aroma, color, and overall acceptability in sensory evaluation.

• The Journal of Korean Academy of Sensory Integration
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• v.11 no.2
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• pp.1-11
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• 2013

Objective : The purpose of this study is to verify the effect of sensory integrative intervention on postural control and occupational performance (play) of the preschool child with postural disorder. Methods : Subject of this study was a 5 years and 8 month old boy. The subject underwent a sensory integration (SI) treatment which was part of the SI clinic course administered by the Korean Sensory Integration Society, in 2012. The treatment goal and treatment plan had established based on the evaluation results. Treatment was done with 11 sessions, the treatment activities and the adaptive responses of the subject were measured as outcome of the SI treatment. The goal of sessions were measured as Goal Attainment Scale, and re-evaluation was done on December in 2012. Results : During SI treatment, the subject was improved the stability of proximal body parts so that maintained Supine-Flexion Posture more than 20 seconds. He also showed increased attention span continuously about 1 activity on physical play. Conclusion : According to the results of this study, it was verified that sensory integrative intervention has positive effective on postural control and occupational performance (play) of the preschooler with postural disorder.

• Journal of KIISE
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• v.43 no.7
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• pp.781-785
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• 2016

Learning from human behaviors in the real world is essential for human-aware intelligent systems such as smart assistants and autonomous robots. Most of research focuses on correlations between sensory patterns and a label for each activity. However, human activity is a combination of several event contexts and is a narrative story in and of itself. We propose a novel approach of human activity prediction based on event cognition. Egocentric multi-sensor data are collected from an individual's daily life by using a wearable device and smartphone. Event contexts about location, scene and activities are then recognized, and finally the users" daily activities are predicted from a decision rule based on the event contexts. The proposed method has been evaluated on a wearable sensor data collected from the real world over 2 weeks by 2 people. Experimental results showed improved recognition accuracies when using the proposed method comparing to results directly using sensory features.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.63-70
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• 2017

The purpose of this study was to investigate the effects of proteolytic enzymes in Letinus edodes powder which has the ratio of 0%, 2%, 4%, and 8% on the tenderness and sensory characteristics of beef. Beef eye of rounds were marinated in distilled water (Control), 2% L. edodes (L2), 4% L. edodes (L4), and 8% L. edodes (L8). As a result, the enzyme activities have shown to have higher activity (p<0.001) as the amount of freeze-dried Letinus edodes powder increased. The pH and color of the meat were slightly different between the C (control) group and the sample groups. The cooking loss showed the lowest value of control (p<0.01), and water holding capacity showed the highest value of L8. Furthermore, the sample groups exhibited lower shear force values compared with the control (p<0.05). L4 and L8 showed muscle proteolytic effects compared with the control. In case of sensory evaluation, L4 showed significantly higher values in terms of color (p<0.05), flavor (p<0.01), taste (p<0.01), tenderness (p<0.01), juiciness (p<0.01), and overall acceptance (p<0.01). Based on the results, this study conclude that adding of 4% around freeze-dried Letinus edodes powder may be the best optimization ratio for sensory character and tenderization of the beef.

• Therapeutic Science for Rehabilitation
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• v.12 no.3
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• pp.79-88
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• 2023

Objective : This study was to apply a cognitive rehabilitation group program based on sensory activity in patients with dementia living in a facility and to check its effectiveness on cognitive function, depression, and quality of life (QOL). Methods : Sensory-based cognitive rehabilitation group programs (20 sessions) were conducted for eight elderly with dementia over the age of 65 living in a nursing facility located in H-gun, Gangwon-do. The participants' cognitive function, depression level, and QOL were evaluated before and after the program. Results : The mean of Mini-Mental State Examination-Dementia Screening increased; however, there was no statistically significant difference. In contrast, the mean post-test score of the Subjective Memory Complaints Questionnaire decreased, and there was a statistically significant difference (p < .05). The mean post-evaluation score of Short Geriatric Depression Scale measured to confirm the decrease in depression compared to the pre-evaluation score, but there was no statistically significant difference. Finally, the mean post-evaluation score of the World Health Organization QOL assessment instrument-Brief confirmed the change in the QOL, and there was a statistically significant difference (p < .001). Conclusion : This study will provide the basis for suggesting the usefulness of developing a sensory activity-based cognitive rehabilitation group program for dementia patients living in facilities.