• Journal of the East Asian Society of Dietary Life
• /
• v.15 no.5
• /
• pp.582-590
• /
• 2005

The application of consomme prepared with different ratios of ground beef and ground chicken to improve taste preferences and the cost of foodstuffs was attempted by reviewing fundamental data and the effect on the sensory and physical characteristics of treatment These treatments were prepared with different ratios(9:1(A), 7:3(B), 5:5(C), 3:7(D), 1:9(E) w/w) of ground beef and ground chicken, respectively. Sensory properties were evaluated in the aspects of both acceptability and intensity. From the acceptability aspect, A treatment showed the highest scores in smell, B in mouthfeel and taste, A and B in color and overall acceptability, respectively. In terms of acceptability, B treatment was favored most for color, mouthfeel, taste and overall acceptability except smell. The more the ground chicken, the higher the intensity aspect E treatment showed higher values than A in all the intensity aspects. Moisture contents and crude proteins increased by increasing the mixed ratio of ground beef, whereas crude ash, solid matter and pH increased by increasing the mixed ratio of ground chicken. Tumidity values were the highest in E treatment, whereas the lowest in A. Tumidity values were increased significantly by increasing the mixed ratio of ground chicken. Viscosity increased by increasing the mixed ratio of ground chicken. The highest viscosity was shown in E treatment The colorimetric lightness values(L) decreased and redness(a), yellowness(b) and total color difference values(AE) increased significantly by increasing the mixed ratio of ground chicken. This experimental study showed that A and B treatment had the highest values in overall acceptability. The results of analysis in crude protein, solid matter, tumidity and viscosity were increased by increasing the mixed ratio of ground chicken. B treatment prepared with a ratio of 7:3 of ground beef and chicken had the most favorable sensory quality. These results suggested the basic information to improve acceptability and to save the costs of Consomme recipes for foodservice institutions.

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

• Science of Emotion and Sensibility
• /
• v.5 no.2
• /
• pp.1-9
• /
• 2002

It is already known that olfactory susceptibility differ with races and sex. Moreover, with aging both detection and identification about olfactory information were impaired. For researches about evaluation of the odor with aging, although the subject used, from infants to elderly, was various, the kinds of odor used were restricted to simple alcohol and acetic acid. Also, the evaluation methods were mainly used olfactory test. From over respects , this research was done as follows. Subjects were 19 to 72 years (n=50) whose sense-of-smell functions are normal. They were taken as stability and closed eye state. The odor stimuli were used 100% natural odor of six kinds of Basil, Lavender, Lemon, Jasmine, Ylangylang oil and Skatole , during 60 seconds using olfactometer. ECG, GSR and subjective evaluation were measured, and examined their relevance. Twenty and 40 ages group evaluated Lemon and 60 ages group did Lavender affirmatively. Correlation was seen among RRI, HR, GSR and subjective evaluation for 40 ages group, and it turns out that it is the group which a mature olfactory function most. These results are fully applied not only to development of the classified cosmetics for the age group but to development of the artificial smell and taste.

• Science of Emotion and Sensibility
• /
• v.23 no.4
• /
• pp.73-92
• /
• 2020

This article addresses the possibility of developing a new art appreciation method using olfaction, which was not previously considered an important sense in expanding the cultural enjoyment of visually impaired people. The human olfactory system is a faculty that is not considered very important in modern society; however, this is due to cultural factors, and from a biological point of view, the human sense of smell has sufficient potential for practical application. In this study, it is assumed that when various types of scent are perceived through this sense of smell, each has its own unconscious relation to color and concept, which researchers have termed "color directivity" and "concept directivity." Through experiments, the researchers found that some specific scents have color directivity and concept directivity, and in using these scents, they succeeded in delivering information about colors used in artworks to the visually impaired. Based on this study, we hope to continue our research on the use of color-concept directional scents that can convey the brightness and saturation of colors and more diverse hues.

• Journal of Sasang Constitutional Medicine
• /
• v.12 no.2
• /
• pp.17-33
• /
• 2000

Purpose of this study is to investigate the correlation between Sung-Jung' concept of Sasang Constitutional Medicine and Brain. So, After studying the meaning of Sung-Jung' concept of Sasang Constitutional Medicine, I made a comparative study through the structure, function, development of Brain. The conclusions were as follows. 1. Human's brain acts a rational, control his actions. and It manage human body's physiology and pathology. and It perceive his surroundings, express his emotion through comprehension, synthesis, judgement about information from various fields. and It's abnormality bring about a spiritual, bodily injury. Therefore, human's brain have many correlation with Sung-Jung' concept of Sasang Constitutional Medicine. 2. Neocortex' function have many correlation with Sung' concept of Hearing-Sight-Smell-Taste (聽視嗅味=sensation=a highly mental capacity) through Ear-Eye-Nose-Mouse(耳目鼻?). 3. Limbic-system'function have many correlation with Jung' concept of Sorrow-Anger-Pleasure-Joy(哀怒喜榮=emotion) through Lung-Spleen-Liver-Kidney(肺脾肝腎) 4. Brain-stem' function have many correlation with vitalistic concept through Qui of Sorrow - Anger - Pleasure - Joy(哀怒喜樂之氣)' rise and fall. 5. Relation of emotions and diseases through Limbic system and Autonomic nervous system have many correlation with relation of Sung-Jung and diseases of Sasang Constitutional Medicine 6. Left-hemisphere' function that has superior power of verbal, analysis, logicality, consideration have many correlation with tendency of Soeumin and Taeumin. and Right-hemisphere' function that has superior power of emotion, non-verbal, imagination, spatial perception have many correlation with tendency of Soyangin and Taeyangin.

• Proceedings of the Korea Information Processing Society Conference
• /
• 2016.10a
• /
• pp.477-480
• /
• 2016

최근 소프트웨어 시장의 규모와 위상은 급속도로 성장하고 있다. 하지만 커지는 산업에 비해서 소프트웨어의 품질에 대한 인식은 아직 미흡하다. 국내 중소기업의 경우 인력, 비용 등의 여러 측면에서 어려움이 존재한다. 구현 중심의 개발이 이루어지면서 소프트웨어의 품질보다 빠른 개발에 초점을 두어 저 품질의 소프트웨어를 양산하고 있다. 본 논문에서는 이를 해결하기 위한 가시화를 통해 나쁜 코딩 습관을 개선하여 소프트웨어의 품질향상을 도모한다. 가시화를 통해 소스 코드에서 개선되어야 할 부분을 찾아내 소프트웨어의 품질을 향상시킬 수 있을 것으로 기대한다.

• Proceedings of the Korean Information Science Society Conference
• /
• 2012.06b
• /
• pp.255-257
• /
• 2012

긴 파라미터 리스트(Long parameter list)는 소프트웨어 코드의 품질을 저해시키는 Bad Smell들 중 하나로써, 코드에 대한 이해도를 떨어뜨리고 코드의 변경을 어렵게 한다는 문제점이 있다. 이러한 문제를 해결하는 기법들 중 하나인 IPO(Introduce Parameter Object) 기법은 함께 사용되는 빈도가 높은 파라미터들을 하나의 클래스로 만든 후에 관련된 기능들을 해당 클래스의 메소드로 추출하여 사용하므로 코드의 중복을 막아 재사용성을 높이고 코드에 대한 이해도를 높일 수 있다. 하지만 IPO 기법의 주된 관심사는 파라미터 그룹의 발생 빈도에 초점을 두고 있으며, 커플링에 대한 고려가 충분히 이루어지지 않는다. 따라서 본 연구에서는 IPO 기법과 커플링의 관계를 분석하여 IPO 기법이 커플링까지 고려할 수 있도록 확장된 IPO기법을 제안한다. 제안된 기법은 기존의 기법에 비해 더 낮은 커플링을 달성하여 고품질의 코드를 얻을 수 있다.

• Electronics and Telecommunications Trends
• /
• v.34 no.4
• /
• pp.89-97
• /
• 2019

The olfactory bio technology is largely based on its corresponding recognition technology and smell stimulus that acquires, analyzes, and processes volatile organic compounds present in chemical molecules, which are present in the breath or air evoked by an electronic nose artificially imitating the human biological nose. The olfactory bio technology is also based on a scent display technology that automatically diverges various digital flavors based on aesthetics, concentration, duration, and intensity information required to enhance the sensibility using a computer. Recently, attempts have been made to apply noninvasive screening of dementia by sensing, analyzing, encoding, and transmitting bio information obtained through an olfactory interface, both domestically and externally; further, the olfactory medical content technology has been applied to delay or reduce the onset of dementia. In this study, we will focus on early screening of dementia using olfactory biology information and dementia cognitive enhancer content that delays or reduces the onset of dementia.

• Journal of Agricultural Extension & Community Development
• /
• v.12 no.2
• /
• pp.173-185
• /
• 2005

This article indicates that the perceptions on the quality of agro-food are socially constructed. Farmers who were producing red pepper in Eumsung county had somewhat different perceptions on the quality of red pepper according to their own marketing channels. Farmers who were selling their red pepper to consumers by direct marketing tend to think the quality attributes more important as follows; information on producers, ingredients, taste and smell, amount of pesticides input, cleaning the harvested red pepper, quality certification by public authority, and brands. Consumers tend to think safety and production area more important, while farmers tend to think the quality attributes as follows; taste, color, variety, soil environment, and largeness. Based on these research findings, we can give some recommendations as follows; 1) the agricultural extension organization in the Eumsung county should change the strategy for local agriculture towards quality management of red peppers. and 2) the local government need to examine the feasibility of quality certifying on red pepper.

• Journal of Sensor Science and Technology
• /
• v.30 no.4
• /
• pp.204-209
• /
• 2021

Immersive multimedia comprising metadata for five senses can provide user experience by stimulating memory and sensation. In the case of olfactory-enhanced multimedia, a computer-generated smell is combined with additional media content to create a richer and/or more realistic experience for the user. Although several studies have been conducted on olfactory-enhanced multimedia using e-nose and olfactory display, their practical applications have been severely restricted owing to the absence of a related standard. This paper proposes a method to standardize odor metadata obtained from an e-nose system, which has been particularly used to acquire data from different coffee aromas. Subsequently, the data were transferred to an odor display applicable for olfactory-enhanced multimedia using the ISO/IEC 23005 (MPEG-V) data template.