• Title/Summary/Keyword: electronic tongue

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Unusual Symptom of Hypertension associated with Amoxicillin (Amoxicillin에 의한 비정상적 증상인 고혈압)

  • Cho, Young Ah;Choi, Eun Joo;Yoon, Hyonok
    • Korean Journal of Clinical Pharmacy
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    • v.30 no.3
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    • pp.206-208
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    • 2020
  • An 80-year-old Korean woman who previously experienced penicillin allergy presented to a dental hospital for treatment of a fractured tooth. A dentist extracted the tooth and prescribed her A-cillin (amoxicillin hydrate) 250 mg orally 3 times a day for 3 days and Carol-F® (ibuprofen arginine) orally 3 times a day for 3 days. She received the prescriptions, returned home, and took one dose of each drug. One hour later, she experienced hypertension, itching, shortness of breath, and was unable to move her tongue to pronounce words. Approximately 6 hours after drug administration, the symptoms persisted, and the patient was admitted to an emergency medical center (EMC). The patient was discharged from the EMC after a one-night stay in the hospital for symptomatic treatment.

Fabrication of low-stress silicon nitride film for application to biochemical sensor array

  • Sohn, Young-Soo
    • Journal of Sensor Science and Technology
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    • v.14 no.5
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    • pp.357-361
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    • 2005
  • Low-stress silicon nitride (LSN) thin films with embedded metal line have been developed as free standing structures to keep microspheres in proper locations and localized heat source for application to a chip-based sensor array for the simultaneous and near-real-time detection of multiple analytes in solution. The LSN film has been utilized as a structural material as well as a hard mask layer for wet anisotropic etching of silicon. The LSN was deposited by LPCVD (Low Pressure Chemical Vapor Deposition) process by varing the ratio of source gas flows. The residual stress of the LSN film was measured by laser curvature method. The residual stress of the LSN film is 6 times lower than that of the stoichiometric silicon nitride film. The test results showed that not only the LSN film but also the stack of LSN layers with embedded metal line could stand without notable deflection.

Characteristics of Red Wines Fermented with Different Strains of Dry (건조 효모와 포도 품종에 따른 적포도주의 발효 특성 변화)

  • Kim, Hong-Sik;Yook, Cheol;Sung, Chang-Keun;Kim, Hyun-Ju;Lee, Seok-Ho;Kim, Young-Ho;Lee, Ki-Yeol;Lee, Jae-Wung
    • Food Science and Preservation
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    • v.15 no.2
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    • pp.306-310
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    • 2008
  • This study investigated the effects of 3 different strains of my yeast (Saccharomyces cerevisiae Montrachet (UCD #522), S. bayanus Pasteur Champagne (UCD #595), and S. cerevisiae Epernay (CEG) and two grape varieties (Tamnara and M.B.A) on the quality of red wines. During fermentation, sugar content decreased and alcohol content increased Addition of my yeast increased fermentation speed for both grape varieties. Sensory quality tests and tests with an electronic tongue showed that red wine made from M.B.A grapes was superior to that made from Tamnara grapes and that red wine made without the addition of my yeast was better than that made by using dry yeast.

Optimization of Extrusion Cooking Conditions for the Preparation of Seasoning from Manila Clam Ruditapes philippinarum (바지락(Ruditapes philippinarum) 조미소재 제조를 위한 Extrusion Cooking 공정의 최적화)

  • Shin, Eui-Cheol;Kwak, Dongyun;Ahn, Soo-Young;Kwon, Sangoh;Choi, Yunjin;Kim, Dongmin;Choi, Gibeom;Boo, Chang-Guk;Kim, Seon-Bong;Kim, Jin-Soo;Lee, Jung Suck;Cho, Suengmok
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.53 no.6
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    • pp.823-833
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    • 2020
  • The Manila clam Ruditapes philippinarum, is an important marine bivalve that is widely distributed along the west and north coasts of South Korea. It has been used in a variety of Korean foods owing to its superior umami taste. In the present study, we developed a flavoring with an excellent sensory preference from Manila clam using extrusion cooking processing. Optimization of extrusion cooking conditions was performed using response surface methodology (RSM). Barrel temperature (X1, 140-160℃) and screw speed (X2, 400-560 rpm) of the extruder were chosen as independent variables. The dependent variable was overall acceptance (Y, points). The estimated optimal conditions were as follows: overall acceptance (Y): X1=140℃ and X2=560 rpm. The indicated value of the dependent variable overall acceptance (Y) under the optimal conditions was 8.94 points, which was similar to the experimental value (8.82 points). Overall acceptance of the Manila clam flavoring was related to its umami and Manila clam tastes. The electronic nose and tongue results successfully segregated different clusters of the samples between the lowest and highest sensory scores. The sample with the highest sensory score had higher sourness, umami, and sweetness intensities, and the lowest sensory scored sample showed more off-flavor compounds.

Influences of Gender on Meat Quality, Electronic Tongue Measurements and Sensory Characteristics of Pork Loin (돼지의 성이 등심의 육질, 전자혀 측정치 및 관능적 맛 특성에 미치는 영향)

  • Lee, Eun-Yeong;Lee, Se-Jin;Hwang, Young-Hwa;Kang, Hyun-Jung;Joo, Seon-Tea
    • ANNALS OF ANIMAL RESOURCE SCIENCES
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    • v.30 no.4
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    • pp.165-171
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    • 2019
  • The objective of this study was to investigate the effects of gender on meat quality traits and sensory characteristics of pork loin. A total of 90 pork carcasses (180 days old, 45 barrows and 45 gilts, each gender group was consisted of fifteen 1+, 1 and 2 carcass grades) were selected and loin cuts were excised to investigate meat quality, electronic tongue measures and sensory panel test. There were significant differences in drip loss (1.66% vs 1.21%), released water (12.19% vs 10.68%) and cooking loss (23.67% vs 21.04%) between loins from barrow and gilt (p<0.05). However, no significant differences in meat color (CIE L* a* b*) and shear force were observed between gender groups (p>0.05). Umami and richness values of barrow were significantly higher than those of gilt, while barrow had significantly lower sourness value compared to gilt(p<0.05). On the sensory evaluation, barrow scored higher in flavor, juiciness and tenderness both, and as a result, barrow (5.51 points) also scored significantly higher than gilt (4.86 points). These results suggest that the umami intensity and sensory taste of barrow loin are superior to gilt loin due to its high water-holding capacity.

Multianalyte Sensor Array using Capillary-Based Sample Introduction Fluidic Structure: Toward the Development of an "Electronic Tongue"

  • Sohn, Young-Soo;Anslyn, Eric V.;McDevitt, John T.;Shera, Jason B.;Neikirk, Dean P.
    • Journal of Sensor Science and Technology
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    • v.13 no.5
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    • pp.378-382
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    • 2004
  • A micromachined fluidic structure for the introduction of liquid samples into a chip-based sensor array composed of individually addressable polymeric microbeads has been developed. The structure consists of a separately attached cover glass, a single silicon chip having micromachined channels and microbead storage cavities, and a glass carver. In our sensor array, transduction occurs via colorimetric and fluorescence changes to receptors and indicator molecules that are covalently attached to termination sites on the polymeric microbeads. Data streams are acquired for each of the individual microbeads using a CCD. One of the key parts of the structure is a passive fluid introduction system driven only by capillary force. The velocity of penetration of a horizontal capillary for the device having a rectangular cross section has been derived, and it is quite similar to the Washburn Equation calculated for a pipe with a circular cross section having uniform radius. The test results show that this system is useful in a ${\mu}$-TAS and biomedical applications.

Nutrient composition and taste properties of Sargassum fusiforme from the Wando region

  • Hae-In Lee;Cheong-Bin Kim;Mi-Kyung Lee
    • Food Science and Preservation
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    • v.31 no.2
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    • pp.324-331
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    • 2024
  • This study examined the nutrient composition and taste properties of Sargassum fusiforme (SF) from two locations in the Wando region (Wando-eup: WD-A, Sinji-myeon: WD-B) and control region in Korea. The protein content of the SF in Wando regions was higher than that of the control, while the carbohydrate content was lower. The WD-A region had the lowest calorie content and the highest ash level when compared to the other regions. The potassium, iron, and zinc contents of the in WD-A were significantly higher than the other groups, but the sodium, phosphorus, and magnesium contents were lower. Free and constitutive amino acids, as well as the total and essential amino acid content, were higher in Wando regions than in the control. When analyzing using an electronic tongue, the SF from the WD-A region had the highest umami and sourness and the lowest bitterness and sweetness. Therefore, the results of this study can serve as fundamental data for seaweed research in the Wando region.

Physicochemical quality characteristics of nurungji prepared from rice and Raphanus sativus powder

  • Dieudonne Iradukunda;Yoon-Han Kang
    • Food Science and Preservation
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    • v.31 no.4
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    • pp.565-578
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    • 2024
  • This study investigated the physicochemical quality, antioxidant activity, instrumental sensory characteristics of nurungi prepared from rice and dried-radish root bugak powder (DRBP). DRBP was made from dried-radish root bugak (DRB) coated with 80% superfine glutinous and 20% non-glutinous rice powders. The nurungji food products were prepared using 80% non-glutinous rice and 20% glutinous rice, and DRBP, which was added at different levels of 2, 4, 6, 8, and 10%, respectively (NR-2, NR-4, NR-6, NR-8, and NR-10). The total polyphenol and flavonoid contents were increased from 21.34 to 27.87 mL, and 7.46 to 20.05 mgNE/mL respectively, as the amounts of DRBP increased. Color L*-value, pH, and hydration properties were decreased with the increased amounts of DRBP. The electronic tongue results showed that NR-6 sample had high umami scores and sourness compared to the control sample (NR-0). Furthermore, SEM images indicated different shapes between the control (NR-0) and other treatments. However, no differences among nurungji treated with DRBP. Therefore, the use of DRB coated with superfine glutinous and non-glutinous rice powders is a viable ingredient for nurungji preparation. This study shows that adding 6% DRBP produced nurungji with good- quality physicochemical and sensory characteristics.

The Effects of Program by PNF on the Articulator Function of Stroke Patients (뇌졸중 환자의 조음기관 기능에 PNF를 이용한 프로그램이 미치는 효과)

  • Park, Yoo-Rin;Gwon, Do-Ha
    • The Journal of the Korea institute of electronic communication sciences
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    • v.9 no.3
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    • pp.303-310
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    • 2014
  • The purpose of this study was to identify an effects of Proprioceptive Neuromuscular Facilitation(PNF) on articulator function of the stroke patients. This study evaluated pre- and post- articulator function, targeting the test group for whom an program by PNF was applied, the contrast group for which an articulator training program was applied, and the control group for which no intermediation was made. Each program were performed total 24 times based on 3 times per 30~50 minutes. In result, MPT, AMR ,SMR of the test group were enhanced. AMR of the contrast group did not show any significant difference in /tə/, /rə/, and /a/. Therefore, Program by PNF is informed to have a effect in advancing the articulator function of the stroke patients, especially it was effective of the tongue movement.