• Fashion & Textile Research Journal
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• v.16 no.2
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• pp.312-318
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• 2014

This study examined the correlation between a handle evaluation of cosmetic puff textile and a sensory evaluation. The KES-F system was used to analyze the main mechanical factors for the handle evaluation and a statistical method was used for the sensory evaluation. The results revealed different mechanical properties and handle values of the tested cosmetic puff textiles. A material type and structure of the cosmetic textile affected the handle property of the material which is the most important factor for a cosmetic purpose. Particularly, the physical properties of textile material are likely to be important factors for the sensory property of cosmetic material. In addition, the sensory evaluation also revealed different sensory characteristics of the cosmetic efficiency according to the cosmetic puff textile. No close relationship was observed between the mechanical properties and sensory evaluation on the cosmetic puff textiles. The sensory evaluation of a cosmetic efficiency is not only decided by the physical and mechanical characteristics of the cosmetic textile material. Overall, when using textiles used for the cosmetic purposes, it is important to consider not only the proper mechanical properties of the textiles but also the use and sensory satisfaction. Development and selection of the cosmetic textiles should be focused on both the material function and consumer satisfaction.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.59-66
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• 1990

The characteristics of sponge cakes containing sucrose or other sweeteners for diabetes mellitus patients were investigated through physical measurement and sensory evaluation. The results are as follows: The physical properties of cake batters and cakes with sweeteners were different from each other in viscosity, specific gravity, standing height, firmness, and springiness. from the result of sensory evaluation, it was shown that cakes containing sorbitol and fructose had high quality even though they were not as good as cake with sucrose. However, cakes with saccarine and stevioside showed much difference compared with cake with sucrose. The characteristics of sponge cake with combined sweeteners (sorbitol plus stevioside) were compairable to those of sucrose cake. There was little difference in specific gravity. The result of sensory evaluation indicated the combined use of both sweetenes could produce bette cakes than either stevioside or sorbitol. Practical utilization of this cake would be provided under the sensory evaluation on these cakes by diabetes mellitus patients.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.659-666
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• 2003

The purpose of this study was to standardize the various methods and recipes of Hwajeun (glutinous rice pancake with flower) that appeare in the literature. For this purpose, the effects on sensory and physical characteristics of Hwajeun in various kinds of dipping syrups (S1 : honey, S2 : rice syrup, S3 : com syrup, S4 : sugar syrup and S5 : sugar) during storage for 24hrs were investigated. This experiment consisted of the measurement of water content, color difference meter, texture analyser and sensory evaluation for acceptance (color, flavor, moistness, softness, chewiness, adhesiveness, sweetness and overall acceptability). The moisture contents decreased with increasing storage time, indicating that S1 had a significantly (p<0.01) high value until 12hrs. The colorimetric values of lightness (L), redness (a) and yellowness (b) decreased and the total color difference values ($\Delta$E) increased with increasing storage time. In the two bite compression test, the hardness of S1 and S3 showed significantly (p<0.0001) lower values than other samples. As a result of the sensory evaluation for Hwajeun prepared with various kinds of dipping syrup, S1 and S3 were most preferred in color, flavor, moistness, chewiness, adhesiveness, sweetness and overall acceptability of sensory evaluation.

• Journal of the Korean Society of Physical Medicine
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• v.14 no.4
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• pp.9-17
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• 2019

PURPOSE: This research was designed to study the correlations between physical activities such as foot sensory impairment, balance and ambulatory abilities, as well as fall risk factors and mental activities such as cognitive performance and depression in order to provide fundamental data for the prevention of falling in the elderly. METHODS: A total of 36 elderly people over the age of 65 years who voluntarily joined the research were selected as subjects. Sensory perception in both feet was measured by using a monofilament in 10 parts with each part given one point. The points for each foot were integrated to analyze the correlations between physical and mental activities indices, and the results were analyzed by using Pearson's correlation coefficient. RESULTS: The results of this research show that the extent to which senses in feet were impaired was correlated to TUG, a functional activity index involved in tranfers, gait, and turning movements, which was correlated to BBS (balance index) as well as MMSE-K and K-GDS (mental activities index). BBS was interrelated to FES-K (physical activities index) and MMSE-K. The muscular strength of the right ankle dorsiflexor had mutual relations with FES-K. CONCLUSION: The results of this research indicate that TUG is widely correlated to foot sensory impairment as well as general physical and mental activities in elderly people. BBS was also shown to be correlated with TUG, FES-K, and MMSE-K. Thus, it might be necessary that TUG and BBS be included as two items in physical and mental check-ups for the elderly, and further studies on correlations using evaluation items for physical and mental activities should lead to the simplification of the evaluation criteria.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.323-329
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• 1995

The characteristics of sponge cakes prepared from various formulas having different types and levels of fat were examined through physical measurements and sensory evaluation. The physical properties of cake batters and cakes with hicook, that is, specific gravity and mixing characteristics of cake batters and volume of cakes, were similar to cakes with oil and added lecithin as emulsifier. Also in sensory evaluation the uniformity of air cell and moistness of cakes showed no significant differences in these samples. From this result, we concluded that lecithin is responsible for the characteristics of cakes with hicook. And hicook successfully replaced soybean oil in sponge cakes, and the fat content of cakes with hicook colud be reduced by 20％ relative to cakes with soybean oils.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.95-102
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• 1989

The objective of this study was to access the effects of sensory and physical properties of Beandaeduk on 7 different combination methods (three were combined with mung bean and different proportions of water; four were combined with mung bean and various cereals with constant water), and 3 storage periods (0, 1 and 3 weeks at $-18^{\circ}C$). This experiment was consisted of sensory evaluation I (appearance, texture, taste, flavor and overall preference), II (color, moisture, volume, hardness, elasticity, viscosity and ratio materials, off-flavor and oder) and physical analysis of each sample, and questionaire survey of Beandaeduk. In sensory evaluation I except flavor, significant differences (p<0.05) were found among different combination methods of sample. Also significant differences (p<0.05) were found in sample for storage periods, except appearance. In sensory evaluation II, only moisture and oder of samples were significantly different (p<0.05) for storage periods, and there were significant differences (p<0.05) in samples among different combination methods, except elasicity. Stepwise regression for storage periods in sensory I showed that texture and taste were important factors in overall preference of sample. In the questionaire survey, preference and adding materials of Beandaeduk were different according to province. Half of respondents preferred to get instant Beandaeduk and instant mung bean powder.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.410-416
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• 1997

Changes in sensory and physical characteristics of Wanjajeon (Korean pan fried meat balls) were investigated during chill storage for a hospital cook/chill foodservice system. Wanjajeon was cooked, stored at 2$^{\circ}C$ or 7$^{\circ}C$ for 4 weeks, and reheated by using a microwave oven. The physical characteristics such as texture, color and organoleptic properties were measured. The chewiness of Wanjajeon increased during 4 weeks of storage at both temperatures. Reheating of stored Wanjajeon resulted in a significant increase in the hardness and chewiness. The redness (a value) was significantly increased, while the lightness and yellowness (L and b values) were changed slightly. Sensory evaluation showed that Wanjajeon was acceptable for up to 3 weeks of storage at 2$^{\circ}C$ and to 2 weeks at 7$^{\circ}C$. The sample stored at 2$^{\circ}C$ was more acceptable than that of 7$^{\circ}C$ storage through the whole period.

• The Journal of Korean Physical Therapy
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• v.24 no.5
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• pp.306-312
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• 2012

Purpose: The purpose of this study was to examine the effect of changes in foot cutaneous sensation on plantar pressure distribution during gait. Methods: Sixteen healthy young subjects participated in this experiment. All subjects performed two trials of walking under three somatosensory conditions induced by a normal facilitatory insole that provides increased plantar sensory stimulation, and application of lidocaine cream to the plantar surface of the foot to reduce the sensitivity of the soles. Semmes-Weinstein monofilaments were used for evaluation of reduced plantar sensation. The Pedar system was used for measurement of pressure distribution at the plantar surface of the foot. Results: Pressure in the lateral midfoot area showed an increase with increasing and decreasing sensory inputs. When sensory input was increased, plantar pressure showed a decrease in the forefoot area. When sensory input was decreased, plantar pressure showed an increase in the lateral forefoot area and a decrease in the hallux area. Conclusion: By altering sensory feedback, plantar pressure distribution is changed during gait. Plantar cutaneous afferents play an important role in plantar distribution.

• International journal of advanced smart convergence
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• v.5 no.3
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• pp.56-60
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• 2016

Body physical technique is to pursuit the dynamic motion by the physical index(PI) and sensory index(SI) on the physical body function. Function of the physical body by the motor condition is organized the dynamic physical system. For the physical motion of signal, we is defined a runout value of the body function by the physical index on the dynamic state. The concept of body physical index was identified the reference of physical index and sensory index by the body technique. As to detect a variation of the body physical technique-runout physical index(BPT-RPI) of the maximum and average and minimum in terms of physical motion, and the dynamic sensory value that was a runout function of the vision variation of the $Vi-{\xi}_{MAX-AVG-MIN}$ with $2.53{\pm}4.85$ units, that was a runout function of the vestibular variation of the $Ve-{\xi}_{MAX-AVG-MIN}$ with ($-0.69{\pm}2.32$)units, that was a runout function of the somatosensory variation of the $So-{\xi}_{MAX-AVG-MIN}$ with ($-1.43{\pm}-1.36$) units. The dynamic physical motion will be to confirm at the variable function of the runout motion for the body function values of dynamic physical index on the BPT-RPI that was identified an evaluation of the physical sensory function by the dynamic physical system. Runout body system was mentioned of a physical body situation by the mild moving and was refer a runout data of dynamic physical nervous index.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.383-389
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• 1999

To determine the optimum condition for buckwheat noodle making, we prepared noodle from com posite flours of buckwheat, wheat and corn starch, and those physical properties and sensory evalua tion were investigated. The weights of cooked noodle became lower with increasing buckwheat content level indicating that elution of its components to soup was high. Wheat flour in the composite flours probably caused to drop gelatinization temperature and maximum viscosity compared to buck wheat flours. Corn starch in the composite flours increase gelatinization temperature and maximum viscosity compared to buckwheat flours. From the result of farinogram, buckwheat flour lower water absorption ability, and increased dough development time compared to composite flours. Adhesiveness of the cooked noodle with wheat flour was decreased. Cohesiveness of the cooked noodle was decrea sed with increasing buckwheat flour level. In sensory evaluation, chewing and softness of noodle with 100% buckwheat flour was evaluated the best. In taste, BW1 and BSW1 noodles showed slightly higher preference although there was no significant differences.