• Journal of the Korean Electrochemical Society
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• v.7 no.4
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• pp.206-210
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• 2004

All array of carbon paste-based electrodes was prepared by screen printing the carbon paste modified with metal oxides $(TiO_2,\;RuO_2,\;PbO_2,\;Ni(OH)_2)$ and Prussian blue (PB). An electronic tongue system was assembled with the carbon-paste electrode array, and applied to discriminate the tastes of various commercial beverages and foods by measuring the chronoamperometric responses to the samples diluted in 0.1M carbonate buffer (pH 9.6). The results were analyzed with principal component analysis(PCA) method and plotted on two dimensional PCA coordinate; it was apparent that the amperometric electronic tongue system could discriminate the types of various foods and beverages.

• Journal of the Korean Society of Tobacco Science
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• v.27 no.1 s.53
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• pp.134-140
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• 2005

The purpose of this study was the discrimination of different tobacco types by the E-Nose/tongue and the analysis of what human sensory attributes are correlated with e-instrument's sensors. Samples were made from five groups of Korean domestic tobacco leaves, aged burley and not aged, aged flue-cured and not aged and blending types of the four. Instrumental tests were conducted to discriminate characteristics among different tobacco samples by the E-Nose and the E-Tongue. Sensory attributes of tobacco tastes were impact, irritation, bitterness, hay-like, tobacco taste, smoke volume, smoke pungent and mouth cleanness. STATISTICA software was used to analyze correlation between the human sensory data and the raw data of e-instruments. Discrimination analysis can be achieved using principal components analysis (PCA) and discriminant factorial analysis(DFA). As a result, impact, bitterness, irritation, smoke volume and smoke pungent of human sensory attributes were correlated with data from the several clustered E-Nose sensors(p < 0.10). And bitterness, irritation, and smoke pungent of human sensory attributes were correlated with data from the E-Tongue sensors(p < 0.10). PCA plot by the E-Nose shows that aged tobacco and not aged were discriminated and DFA plot shows that three groups(aged burley, not aged burley and flue-cured) were discriminated. PCA plot by the E- Tongue shows that flue-cured tobacco was separated from burley. Our results indicated that the e-instruments are sensitive enough to distinguish among tobacco types and their several sensors are reacted to the human sensory attributes.

• The Journal of the Korean dental association
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• v.15 no.12
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• pp.1027-1030
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• 1977

It has been widely believed that the exact measurement of the forces exerted on teeth and its structures by the lingual and perioral musculatures such as lip, cheek and tongue is important and significant in dentistry. Such measuring, moreover, is highly emphasized the importance of the fact that it can be of much help to study the physiological function displayed in the oral cavity. Recognizing the importance of measuring the pressures, the author has devised an electronic device consisting of pressure transducers utilizing reistance-strnain gauges. This electronic strain gauge was very easy to manipulate and its scale error was extremely minimized, unaffected by mouth temperature, mosture and external forces Author was able to read its results with attached meter without using calibration chart. Futhermore, the sensitivity of this electronic device was extremely high, Thus it facilitated to measure a force from 0 to 230 grams.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.823-832
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• 2017

The objective of this study was to determine the effect of aging method (dry or wet) and time (20 d or 40 d) on physical, chemical, and sensory properties of two different muscles (top round and shank) from steers (n=12) using an electronic tongue (ET). Moisture content was not affected by muscle types and aging method (p>0.05). Shear force of dry aged beef was significantly decreased compared to that of wet aged beef. Most fatty acids of dry aged beef were significantly lower than those of wet aged beef. Dry aged shank muscles had more abundant free amino acids than top round muscles. Dry-aging process enhanced tastes such as umami and saltiness compared to wet-aging process according to ET results. Dry-aging process could enhance the instrumental tenderness and umami taste of beef. In addition, the taste of shank muscle was more affected by dry-aging process than that of round muscle.

• Food Science and Preservation
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• v.30 no.4
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• pp.663-668
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• 2023

Ginseng root is a medicinal plant widely used in Korea for its immunity enhancing and anti-fatigue properties. However, its bitter taste has a negative impact on the expansion of the ginseng market. In this study, we determined the bitter tasting compounds of ginseng using an electronic tongue. The results of measuring bitterness showed that phenolic compounds and polyacetylenes of ginseng had low bitterness. On the other hand, the bitterness was strong in ginsenosides and alkaloids of ginseng. Among them, the bitterness of ginseng was higher in ginsenosides than in alkaloids. Theses results suggest that ginsenosides have a significant affect on the bitter taste of ginseng.

• International journal of advanced smart convergence
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• v.9 no.4
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• pp.62-73
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• 2020

In this paper, we present electronic acupuncture needles we have developed using intelligence technology based on Bluetooth in order to allow anyone to simply receive customized remote diagnosis and treatment by clicking on the menu of the smartphone regardless of time and place. In order to determine the health condition and disease of patients, we have developed a software and a hardware of electronic acupuncture needles, operating on Bluetooth which transmits biometric data to oriental medical doctors using the functions of automatically determining pulse diagnosis, tongue diagnosis, and oxygen saturation; the functions are most commonly used in herbal treatment. In addition, using fuzzy logic and reasoning based on smartphones, we present in this paper an algorithm and the results of completion of hardware implementation for electronic acupuncture needles, appropriate for the body conditions of patients; the algorithm and the hardware implementation are for a treatment time duration by electronic acupuncture needles, an automatic determinations of pulse diagnosis, tongue diagnosis, and oxygen saturation, a function implementation for automatic display of acupuncture point, and a strength adjustment of electronic acupuncture needles. As a result of our simulation, we have shown that the treatment of patients, performed using an Electronic Acupuncture Needles based on intelligence, is more efficient compared to the treatment that was performed before.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.219-226
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• 2000

The study was executed for development of sensing elements of electronic tongue which could discriminate taste of liquid and semi-liquid foods. Five polymeric membranes which were composed of polymer, plasticizer, electro-active materials were prepared. After each polymeric membranes were mounted in an electrode body, membrane potentials due to electrochemical reaction with taste stimuli were measured. The experimental results were interpreted in view of the membrane's non-selective responses to stimuli.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2001.02a
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• pp.393-399
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• 2001

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.142-147
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• 2013

This study was conducted to evaluate and compare new beer (NB) with market beers, e.g., New castle brown ale (NC), Victoria bitter (VB), and Coopers pale ale (CP) using physicochemical parameters. In addition, pattern recognition analyses were carried out using an electronic nose based on mass spectrometry (MS-E nose) and an electronic tongue (E-tongue) for differentiation of the different types of beer. The measured alcohol content of NB was 4.37%. NB was not significantly different compared with other types of beer with regard to bitterness unit, color, and polyphenol content (p<0.05). On the basis of the flavor pattern determined by the MS-E nose, NB was separated by DF1 (first score from discriminant function analysis), while NC, VB, and CP were located in the same group. The result of the E-tongue showed that the different samples could be clearly discriminated; NB was less sour. It was suggested that the discriminant function analysis (DFA) given by the MS-E nose and E-tongue could be used for evaluations during new product development. Furthermore, because of its simplicity, it might be possible to use the validated method for the evaluation of beer.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.14 no.5
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• pp.197-202
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• 2014

It is used the important method that Oriental doctor determines patient's disease status observing patient's state of tongue in Oriental medicine clinic. In this paper, it developed the how to use the pulse diagnosis and tongue diagnosis based on s mart based electronic acupuncture. It will do objective judgment without wrong diagnosis. In this paper, we developed the algorithm that it automatically determines patient health condition and smart electronic acupuncture kit using fuzzy logic and fuzzy reasoning system were completed. In this paper, Simulation results proved that acupuncture is effective than the traditional method of using electronic intelligence.