• Proceedings of the Korea Society of Costume Conference
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• 2003.10a
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• pp.59-59
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• 2003

Millions of people invest a lot of money and endeavours to improve their look, feel, and smell of their bodies. This quest for beauty has a long history, and cosmetics industries are expanding to fulfill these requests. Also, cosmetics industries are suffering severe competitions and try to segment cosmetics market to cope with the their customers' sensitive.

• Proceedings of the IEEK Conference
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• 2002.06c
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• pp.127-130
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• 2002

Human's brain action can divide by recognition and intelligence. recognition is sensing voice, image and smell and Intelligence is logical judgment, inference, decision. To this concept, Define function of cerebral cortex, and apply the result. Current expert system is lack, that reasoning by cerebral cortex and thalamus, hoppocampal and so on. In this paper, With human's brain action, wish to embody human's action artificially Embody brain mechanism using Modular Neural Network, Applied this result to snake robot.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.25 no.6
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• pp.12-16
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• 2002

Virtual reality (VR) opened the possibility of moving beyond the 2-D world of conventional desktop systems to an immersive, multi-sensory environment generated by computer graphics. Haptic feedback (Haptics) is now starting to get recognition and use in intensive applications for manipulation, while smell and taste feedback are at the stage of early research. This paper reviews some current works on increased haptic feedback augmentation in virtual reality applications.

• 한국정보디스플레이학회:학술대회논문집
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• 2009.10a
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• pp.1312-1315
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• 2009

An olfactory display is a device that delivers smells to the nose. It provides us with special effects, for example to emit smell as if you were there or to give a trigger for reminding us of memories. The authors have developed a tabletop display system connected with the olfactory display.

• YAKHAK HOEJI
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• v.45 no.5
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• pp.494-499
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• 2001

Houttuynia cordata (Saururaceae) has pungent smell and taste. It has been regarded as detoxicant, antipyretic, antiinflammantory and diuretic agents. In order to evaluate antioxidative and antilipidperoxidative efficacies, its fractions ($H_2O$, 20% MeOH, 40% MeOH, 60% MeOH, 170% MeOH) were measured by DPPH method and TBARS assay on rat liver homogenate. It was revealed that 60% MeOH fractions had potential antioxidative activity and inhibited lipid peroxidation significantly: In active fractions, we isolated rutin, hyperin, quercitrin and quercetin.

• Proceedings of the Korea Information Processing Society Conference
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• 2018.10a
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• pp.130-132
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• 2018

후각과 관련된 연구가 활발해짐에 따라 응용 분야도 동시에 넓어지고 있다. 공기 중에 돌아다니는 자연적인 냄새뿐만 아니라 특정 약물의 화학적 성분을 분석하는 방식을 신경망 알고리즘을 이용해 구분하고 퍼지 추론 방식으로 농도를 측정하고 경로 탐색 알고리즘과 DIY드론을 이용하여 약물의 위치를 탐지하게 하는 것이 최종 목표이다.

• Electronics and Telecommunications Trends
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• v.39 no.1
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• pp.106-106
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• 2024

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.273-281
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• 2013

The study is being conducted to investigate the perceptions and preferences of the Korean kimchi by the Chinese international students in Jeonbuk area. Self-administered questionnaires were collected from 197 male (48.9%) and 203 female (51.1%) students. Statistical data analysis is being completed using SPSS v. 12.0. Approximately 95% of Chinese female and 91% of male students know about kimchi before coming to Korea through the Korean movies and dramas. The perceptions for kimchi according to the residence period showed a significantly difference 'kimchi is a nutritious and health food' (p<0.05), 'kimchi has good taste but too hot to eat' (p<0.05), and 'Kimchi is difficult to eat because of the smell' (p<0.05). Approximately 52% of Chinese female and 44% of male students consumed kimchi once or twice a day. The most popular form of kimchi among the 13 varieties was baech kimchi. Chinese female students preferred the 'kkakdugi' (p<0.05), 'chonggak kimchi' (p<0.05), and 'young radish kimchi' (p<0.05) more than the male students. The most liked reason was the 'refreshing taste' (44.8%) whereas the most disliked reasons were 'unfamiliar with eating kimchi' (28.7%) and 'sour taste' (24.2%). Approximately 85% of Chinese female and 60% of male students would like to experience making kimchis by themselves. Extended kimchi consumptions for Chinese answered 'not too fish-like smell' (36.0%), 'not too overly-ripe' (34.5%), 'not too sour' (25.4%), and 'not too hot' (25.4%). Therefore, in order to improve the awareness for kimchi among Chinese students, we need to relate kimchi with the taste of Chinese traditional foods.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.243-251
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• 2009

Changes in pH and acidity were investigated in kimchi containing different amounts of added onion and/or pear during fermentation at $10^{\circ}C$. As the fermentation period increase, the pH and sugar contents of the onion and/or pear kimchi were higher compared to the control kimchi. However, the acidity of the kimchi containing onion and/or pear was lower than that of the control. To enhance the acceptance of kimchi, the optimal conditions for the addition of onion and pear were evaluated with the central composite design, ANOVA, and response surface methodology. According to variations in the mixing ratio of onion and pear, smell, taste and overall acceptability differed significantly, but the appearance and texture were not different. The optimal levels of onion and pear, predicted on the basis of each corresponding sensory parameters for kimchi, were $4.55{\sim}5.00%$ and $0{\sim}0.30%$ for smell, 2.61% and 2.38% for taste and 2.78% and 2.57% for overall acceptability, respectively.

• The Journal of Internal Korean Medicine
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• v.35 no.3
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• pp.354-365
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• 2014

Objectives: Recently, the utility rate of Korean-Medical service has been a 6 percent of the domestic market share in medical service, so there is a lot of effort to increase utility rate of Korean medical service. However, in spite of the importance of image to promotion, there are still few studies about image of Korean medicine. Thus, the purpose of this study was to suggest ways to increase utility rate of Korean medical service by surveying and analysing recognition of image of Korean Medicine. Methods: People aged between 20s and 40s were targets of investigation. We divided respondents into three groups depending on relation approximation with Korean medicine (weak-related group, normal-related group, strong-related group). The questionnaire consisted of questions about images of Korean medicine, conducted through online and personal interviews. Results: In total, 282 members responded to the survey and the results of the analysis were as follows. The more a person was related to Korean medicine, the greater the tendency to experience Korean medical service. The most associated taste about Korean medical institutions was Bitterness, smell was smell of Korean medicine, color was yellow, feeling was warm, sound (instrument) was drum, and treatment pattern was Acupuncture, respectively. The most associated image of acupuncture was painful, and the most associated age of Korean medical doctors was 40s. The most associated general term of Korean medicine was physical constitution, and most associated pathological term was extravasated blood. Conclusions: This study can be very useful for future image marketing of Korean medicine because there have been no other studies about image on Korean medicine before now. But this study has also some limits like area, respondent selection, etc., so a more detailed and comprehensive survey is needed.