• The Journal of Korean Academy of Sensory Integration
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• v.21 no.3
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• pp.54-64
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• 2023

Objective : This study aims to ascertain the effect of oral activity and sensory integration therapy on drool and play using oral toys in children with developmental delays. Methods : The participants of the study were two children (2 years and 8 months) experiencing developmental delays with sensory modulation problems in their oral sensory faculties. The research design was multi-baseline design cross-subjects among single-subject research ABA. Target behaviors were measured by drooling and interest and concentration in play using oral toys through the Goal Attachment Scale (GAS). In the 10 sessions that the children underwent during the intervention period (B), oral activity and proprioception-vestibular sensory integration therapy were applied. Results : The GAS of drooling improved from 0.25 for child A and -0.5 for child B during the baseline to 1.88 for child A and 1.4 for child B during the intervention period. The follow-up was 3 for both child A and child B. Meanwhile, the GAS of play during the baseline was -0.75 for child A and 0.75 for child B, and 1.9 for child A and 1.1 for child B during the intervention period. The follow-up was 1.33 for child A and 2 for child B. Conclusion : Oral activity and proprioceptive-vestibular sensory integration therapy are effective in drooling and playing with oral toys in children with sensory modulation problems in their oral sensory faculties.

• Applied Biological Chemistry
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• v.20 no.3
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• pp.279-284
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• 1977

Like that mentioned in the 2nd report, because of panel's sense of psychological and physiological responsibility caused by multi-samples, great errors in experimental results are expected. So as to cut down these errors, the new method called "Pair Comparision with Standard" that reduces test frequency and is superior in detecting power is designed, and its mathematical model is proposed. This paper suggests that this method can be used for screening test that, first of all, selects 4-5 of multi-samples and the most efficient sensory evaluation method in laboratorial quality study is that, after screening by this method, Trio Paired Comparison for the final justification is applicated.

• Journal of The Korean Society of Integrative Medicine
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• v.7 no.2
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• pp.19-29
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• 2019

Purpose : To determine whether an advanced rehabilitation therapy combined with conventional rehabilitation therapy consisting of sensorimotor exercises that would be superior to a usual treadmill training in gait ability and fall risk in subacute stroke patients. Methods : Thirty subjects randomly assigned to either multi-sensorimotor training group (n=19) or treadmill training group (n=18). Both groups first performed conventional physical therapy for 30 min, after which the multi-sensorimotor training group performed multi-sensorimotor training for 30 min, and the treadmill training group performed treadmill gait training for 30 min. Both groups performed the therapeutic interventions 5 days per week for 8 weeks. Gait ability was evaluated using the GAITRite system and Fall risk was measured using the Biodex Balance system before intervention and after 8 weeks. Results : There were no intergroup differences between demographic and clinical characteristics at baseline (p>.05). Both groups showed a significant improvement in gait ability (p<.05) and Fall risk (p<.05). In particular, the multi-sensorimotor training group showed more significant differences in gait velocity (p=.05), step length (p=.01) and stride length (p=.014) than the treadmill training group. Conclusion : The multi-sensorimotor training program performed on multiple types of sensory input had beneficial effect on gait ability. A large-scale randomized controlled study is needed to prove the effect of this training.

• Journal of Digital Convergence
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• v.20 no.4
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• pp.575-584
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• 2022

The purpose of this study is to derive interaction types that appear variously in immersive contents through John Dewey's empirical theory, and to explore how the derived types are delivered in real cases. For this reason, two cases of the National Museum of Korea 'Immersive Digital Gallery' and 'Arte Museum Jeju' were analyzed through interaction types derived from the empirical theory. The interaction types derived based on the experience theory are the elements of 'multi-sensory', 'simultaneous experience' and 'sensory expansion'. In both cases, these types appear connected rather than grafted one by one in common. In one direction, 'multi-sensory' leads to 'sensory expansion', and in two directions, 'simultaneous experience' leads to 'sensory expansion'. As such, the core types of communication between technology and humans are not delivered one by one, but a cycle of interaction is formed in multiple ways. Therefore, it can be seen that the interaction type of immersive contents is expanded step by step by fusion of various senses and experiences in various fields, rather than a 1:1 partial delivery method. Based on this, it will be necessary to study how types are expanded and how viewers are affected when interaction is implemented in immersive contents in the future.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.323-328
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• 2013

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing an extract of the fruit of Hovenia dulcis Thunb (Hutgae), also known as liver function improvement and hangover removal. Aqueous extracts of Hutgae fruit and Hutgae fruit-soy sauce were used for determining the sensory evaluation. The intensity of the sweet smell and taste was predominated in the Hutgae fruit extract (p<0.05). Various seasoning items, such as apples, pears, dried figs, Korean bramble (Bokbunja), citron (Yuza) and sun-dried hot pepper (Taeyangcho), were used to determine the suitable type of seasoned soy sauce with the Hutgae fruit extract. In the sensory analysis, the highest overall preference (acceptance score 5) was obtained from the pear extract added to soy sauce with the Hutgae fruit. The overall preference of Yuza (score 4.9) and Taeyangcho (score 4.5) extracts also very well-matched the seasoning items for soy sauce with the Hutgae fruit extract. There was no difference among the extract mixtures of multi-seasoning items added to soy sauce with the Hutgae fruit extract. As more pear extract was added, a higher overall preference was obtained. On the other hand, as the more Yuza extract was added, the higher flavor intensity without the change of the overall preference was obtained. The overall preference of soy sauce with the pear- Yuza-Taeyangcho extract mixture was not different between with or without the Hutgae fruit extract. However, the overall preference (score 5.6) was significantly higher in the pear extract added to soy sauce with the Hutgae fruit extract compared with the pear extract added to soy sauce without the Hutgae fruit extract (score 4.8). These results suggest that soy sauce with the Hutgae fruit-pear extract mixture may be useful as a functional seasoning for various salad dressings.

• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 2003.09a
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• pp.240-243
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• 2003

In this study, as the preliminary step far developing a multi-purpose Autonomous robust carrier mobile robot to transport trolleys or heavy goods and serve as robotic nursing assistant in hospital wards. The aim of this paper is to present the use of multi-sensor data fusion such as sonar, IR sensor for map-building mobile robot to navigate, and presents an experimental mobile robot designed to operate autonomously within both indoor and outdoor environments. Smart sensory systems are crucial for successful autonomous systems. We will give an explanation for the robot system architecture designed and implemented in this study and a short review of existing techniques, since there exist several recent thorough books and review paper on this paper. It is first dealt with the general principle of the navigation and guidance architecture, then the detailed functions recognizing environments updated, obstacle detection and motion assessment, with the first results from the simulations run.

• The Transactions of the Korean Institute of Electrical Engineers
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• v.45 no.1
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• pp.100-112
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• 1996

This paper presents a design experience of a control language for coordination of a multi-robot system. To effectively program job commands, a Petrinet-type Graphical Robot Language(PGRL) is proposed, where some functions, such as concurrency and synchronization, for coordination among tasks can be easily programmed.In our system, the proposed task commands of PGRL are implemented by employing formal model languages, which are composed of three modules, sensory, data handling, and action module. It is expected that by using our proposed PGRL and formal languages, one can easily describe a job or task, and hence can effectively operate a complex real-time and concurrent system. The control system is being implemented by using VME-based 32-bit microprocessor boards for supervisory, each module controller(arm, hand, leg, sensor data processing module) and a real time multi-tasking operating system(VxWorks). (author). 17 refs., 16 figs., 2 tabs.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.1
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• pp.69-76
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• 1996

This study examined the distinctive character and level of preference of SsookGae-Dduck which was produced with making 2, 3, 4, 5% of difference, adding 30% mugwort. In the sensory evaluation for SsookGae-Dduck, the bitterness, hardness and flavor were highly evaluated as the amount of mugwort powder was increasing. The sweetness and color showed the highest number in the adding group of 2% mugwort powder. In the being moistness degree, the 30% adding group of mugwort was the highest one, and 3% adding group in the mugwort powder. And the chewiness was highly marked in the adding group of 30% mugwort, and 5% adding group was highly marked in the mugwort powder. In the mechanical evaluation of SsookGae-Dduck, the hardness and adhesiveness were highly marked in the adding group of 5% mugwort powder, the adding group of 4% showed the highest number in the springiness, cohesiveness, gumminess and chewiness. Through these all studies, the mugwort powder should be used in the multi way of our food life and it was really necessary to be studies and to be taken interest in this area constantly.

• International journal of advanced smart convergence
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• v.11 no.3
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• pp.93-101
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• 2022

Immersion is a features of VR technology, and the most important condition for evaluating VR experience. With the improvement of VR technology, including the presentation accuracy of VR content, the degree of interaction is diversified, the user's immersion in VR equipment should not only be improved technically, but researched from the user's perception level. The paper defines two important factors, immersion and presence, in a participant's experience with a VR device. Although the current technology can already simulate the real environment information visually and audibly, the content of the VR environment is not enough for us to achieve a completely real experience. Based on the Flow theory of Csikszentmihalyi and the sensory immersion achieved by current technology, this paper proposes the key factors of how to achieve conscious immersion for users in VR media. We prove that immersion is an indicator of the true degree of sensory simulation of VR equipment and is the basis for the realization of flow experience. What really makes the participant feel a perfect experience is the content provided by the VR environment and gave participants a sense of presence, it is not limited to video or games. On the premise of the Multi-Sensory, Immersion, Interactivity and Imagination experience achieved by using virtual reality technology, combined with the content creation of flow theory, the interactive immersion achieved by users is an important method to realize the awareness immersion of VR equipment.

• The Research Journal of the Costume Culture
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• v.15 no.5
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• pp.796-809
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• 2007

The viewpoint of growth pursuit is changed to that of life quality's and happiness' pursuit by modern people. Modern people in digital environment, tired of fast-changing and oppressive daily life, prefer well-being trend providing tranquility and relaxation. Well-being is related to digital, because negative influences of digital lead human-oriented, environment-friendly well-being design. Therefore the purpose of this study is to research and analyze the relation of well-being fashion design and digital environment through case study in contemporary well-being fashion design. The results of this study are as follows: 1. This study shows that the attributes of digital environment make up function-intensive, interactivity, mobility & nomad, human & emotion-oriented and environment-friendly. And this study shows the design characteristics of digital environment consist of function-intensive design by digital convergence, open structure design for interactivity, modular design for mobility & nomad, emotion-oriented & multi-sensory design and environment- friendly design. 2. Function-intensive design in modem well-being fashion composed of vogue of caports style(casual+sports), practical use of multi-functional new-healthy textiles, and popularity of many style's mixture at once. Open structure design consist of wrapover design, use of transparent materials. Modular design are layered styling, practical use of zipper and velcro. Emotion-oriented & multi-sensory design are constitute of fad of wrinkle materials, application of bright & vivid tone, personal color and family look. Environment-friendly design in contemporary well-being fashion are comprised in use of natural color, re-advent of natural floral motif and eco-design.