• 한국전문물리치료학회지
• /
• 제23권1호
• /
• pp.87-93
• /
• 2016

Background: Posture balance control is the ability to maintain the body's center of gravity in the minimal postural sway state on a supportive surface. This ability is obtained through a complicated process of sensing the movements of the human body through sensory organs and then integrating the information into the central nervous system and reacting to the musculoskeletal system and the support action of the musculoskeletal system. Motor function, including coordination, motor, and vision, vestibular sense, and sensory function, including proprioception, should act in an integrated way. However, more than half of stroke patients have motor, sensory, cognitive, and emotional disorders for a long time. Motor and sensory disorders cause the greatest difficulty in postural control among stroke patients. Objects: The purpose of this study is to determine the effect of visual and somatosensory information on postural sway in stroke patients and carrying out a kinematic analysis using a tri-axial accelerometer and a quantitative assessment. Methods: Thirty-four subjects posed four stance condition was accepted various sensory information for counterbalance. This experiment referred to the computerized dynamic posturography assessments and was redesigned four condition blocking visual and somatosensory information. To measure the postural sway of the subjects' trunk, a wireless tri-axial accelerometer was used by signal vector magnitude value. Ony-way measure analysis of variance was performed among four condition. Results: There were significant differences when somatosensory information input blocked (p<.05). Conclusion: The sensory significantly affecting the balance ability of stroke patients is somatosensory, and the amount of actual movement of the trunk could be objectively compared and analyzed through quantitative figures using a tri-axial accelerometer for balance ability.

• 대한의용생체공학회:의공학회지
• /
• 제23권2호
• /
• pp.165-170
• /
• 2002

본 연구는 감각-운동 통합의 관점에서 다양한 시각 자극에 의하여 생체 내에 입력된 각기 다른 감각 정보가 운동 기능에 미치는 영향을 정량적으로 분석하기 위하여 수행되었다. 특히 보색 관계의 시각 자극이 이에 대한 운동의 반응시간에 어떠한 영향을 주는지에 관심을 두었다. 실험은 20세에서 25세 사이의 20대 성인 남녀 각각 10명을 대상으로 자체 제작한 방음 암실에서 수행하였다. 실험 장치는 디스플레이 판넬, 시각 자극을 위한 고휘도 LED 그리고 자극에 대한 반응시간 검출을 위한 키보드 스위치로 구성하였다. 지금까지의 많은 연구들은 감각 정보의 차이가 인식에 미치는 영향에 대한 평가나 색채 자극에 의한 감각 수용기의 반응의 강도의 차이를 연구하는데 머무르고 있으며 색채 환경에서의 감각-운동 협응에 대한 연구는 미흡한 실정이다. 따라서 본 실험에서는 다양한 시각 자극 환경에서 운동의 반응 시간을 계측함으로써 감각과 운동의 관계를 정량적으로 분석하였다. 그 결과 보색 관계의 시각 자극에 대한 반응시간이 동일한 색채 환경 하에서의 반응시간 보다 빠르고 동일 색채 자극 환경에서는 빛의 파장의 크기에 반비례하여 반응속도가 나타나는 결과를 얻었으며 통계적 분석(p<0.05)을 통해서 유의성도 검증되었다.

• Maxillofacial Plastic and Reconstructive Surgery
• /
• 제42권
• /
• pp.16.1-16.8
• /
• 2020

Background: Cyst enucleation, which extracts only the tumor with the application of Carnoy's solution (CS), has been suggested as a conservative treatment with a low recurrence rate and morbidity. However, there has been a concern that CS's contact with inferior alveolar nerve (IAN) can cause neurons to degenerate and cause sensory dysfunction. The purpose of this retrospective cohort study aimed to investigate the neurosensory function after surgical treatment with or without the application of CS. Methods: While controlling the effects of sex, age, follow-up period, and invasion size of the tumor, we performed the binary logistic regression analysis to examine whether or not the sensory function of the patients who were treated with CS (n = 19) for the cyst enucleation procedure was significantly different from those who were not treated with CS (n = 58) at the end of the follow-up period. Results: The logistic regression result showed that the use of CS was not significantly related to the normalness of sensory function at the end of the follow-up period. Rather, the invasion size of the cyst was significantly associated with sensory dysfunction. Conclusions: CS may be used for patients who are diagnosed with OKC and UAM without much fear of its impact on sensory dysfunction. However, a small number of patients who were treated with CS experienced severe sensory damage and did not recover at the end of the follow-up period, suggesting the need for further analysis of these patients.

• Asian-Australasian Journal of Animal Sciences
• /
• 제20권8호
• /
• pp.1272-1277
• /
• 2007

Sensory traits and preferences regarding food co-product fermented liquid (FCFL)-fed pork loin were compared with those of formula-fed pork. The FCFL-fed pork was expected to have improved fat meltability. Thirty-nine laboratory panelists took part in a sensory test. The fat meat and the lean meat of FCFL-fed pig were judged more meltable and tender, respectively, than the corresponding meat from the formula-fed pig. These sensory traits agreed closely with the results of a mechanical investigation of fat melting patterns and with Warner-Bratzlar shear force values. However, the overall preference was not significantly associated with sensory fat meltability and meat tenderness, as assessed by chi-square and correspondence analyses, but it was significantly related to the whole fat preference and the fat texture preference. The fat texture preference, however, did not correlate with sensory fat meltability. These results indicated that FCFL feeding altered sensory fat meltability in pork loin, but the preference for such meltable fat differed among individual panelists.

• 복식문화연구
• /
• 제16권5호
• /
• pp.841-851
• /
• 2008

The purpose of the study was to examine the effect of motif categories and motif colors on evaluating sensory image of fashion materials with the gestalt theory as the background. The research was conducted on a quasi experimental basis, with subjects numbering 187 male and 207 female college students. Data were collected in the period from march 19th to march 31st, 2007. A set of fabric stimuli and semantic differential scales were developed. The stimuli were thirteen fabric species(each measuring 12 by 13cm). Variables included; (a) motif colour(white, grey, pink and blue) (b) motif categories(plain, paisley, flower, stripes and zebra effect). The semantic differential scale to measure sensory image of fabric stimuli included 23 sets of bi-polar adjectives. The data were analysed by factor analysis and ANOVA and the major finding were as follows. 1) Four sensory dimensions emerged of importance: salience, attractiveness, comfort and softness. 2) The motif category effected on the four sensory image dimensions while the motif colour effected on salience, comfort and softness sensory dimensions. 3) An interaction effect was founded between motif category and motif colour. 4) Motif category showed significant effects on the preference and liking of the fashion, however the motif colour did not show any significant effects on the preference and liking. As a whole the results supported the gestalt theory and the results can be used for the marketing strategy for developing fashion fabrics.

• 한국연초학회지
• /
• 제29권2호
• /
• pp.80-84
• /
• 2007

This study was conducted to evaluate the prediction of sensory property of smoke from the leaf chemical property and characterize leaf chemical components for the best tobacco taste's leaves in burley tobacco. For analytical and sensory evaluations, sixteen grades were used. The major leaf chemical components to predict the sensory property of smoke were ether extract for tobacco-like, chloride for impact and total nitrogen/nicotine for irritation. Within ${\pm}20\;%$ range of difference, the predictable probabilities of sensory property of smoke from the leaf chemical properties were 100 % for tobacco-like, impact and irritation. As a result of K-means cluster analysis on the basis of tobacco taste, the desirable leaf chemical component contents were $6.5{\sim}6.8\;%$ in ether extract, $0.25{\sim}0.30\;%$ in chloride and $1.26{\sim}1.54$ in total nitrogen/nicotine ratio. This study suggest that the some regression equations may be useful to predict the sensory components of tobacco smoke from a few selected leaf chemical properties in burley tobacco and to select the burley tobacco leaves for enhance the tobacco taste of cigarette.

• 식품과학과 산업
• /
• 제52권1호
• /
• pp.20-31
• /
• 2019

Sensory perception of food/beverage products is one of the most important quality factors to determine consumer acceptability and thus sensory discrimination methodology has been a vital tool for quality management. Signal detection theory(SDT) and Thurstonian modeling provide the most advanced psychometric approach to modeling various discrimination methods. In these theories, perceptual and cognitive decisional factors are considered so that, a fundamental measure of sensory difference (d') can be computed, independent of test methods used. In this paper, sensory discrimination analysis based on SDT and Thurstonian modeling is introduced for more accurate and systematic applications of sensory and hedonic quality management in industry. Ways to realize the statistical power and relative sensitivity of sensory discrimination methods theorized in SDT and Thurstonian modeling in practice, are also discussed by using a case study of the Nongshim quality management program for drinking water in which SDT A-Not A test methodology was further optimized.

• 한국식품저장유통학회지
• /
• 제23권5호
• /
• pp.727-737
• /
• 2016

본 연구는 친환경 참외의 품질 등급 설정을 위한 기초자료 제공을 위하여 성주지역에서 재배되는 참외의 묘사적 관능 특성 개발과 재배 방법별 품질 지표의 품질 특성을 조사하였다. 성주산 참외의 묘사분석 결과 총 40개가 도출되었는데, 외과피에서 도출된 특성 6종과 향 특성 2종 및 중과피의 외관 특성 3종, 내과피 (endocarp) 외관 특성 4종, 또 중과피의 향 특성 5종과 내과피의 씨부분의 특성 3종이 도출되었다. 이외에 중과피의 맛 7종 및 조직감 특성 6종이었다. 한편 유기농 재배와 관행 재배된 참외의 pH, 총산도, 고형분 함량 등이 전반적으로 재배 방법과 재배 농가에 따라 유의적인 차이를 보였다. 또 이들 시료를 대상으로 묘사 분석 및 일반 소비자 대상으로 관능검사를 실시한 결과 전반적으로 관행재배 시료와 유기농 재배 시료 간에 차이가 있었고, 재배 농가별로 차이가 있다고 분석되었다. 묘사분석에 의한 외관특성과 참외 중과피와 내과피의 품질 특성들의 주성분 분석결과 첫 번째 주성분(F1)과 두 번째 주성분(F2)에 의한 총설명력은 각각 58.36%, 46.18%였다. 전반적으로 과피가 포함된 참외 시료의 경우는 외관에 의해 재배 방법과 재배 농가별로 비교적 차이가 뚜렷하였으나, 과피가 제거된 중과피와 내과피의 관능특성 항목에서는 관행재배(CC)를 제외하고는 농가별 시료는 확실하게 구분되지 않았다. 한편 소비자 조사 후 관능적 품질 특성의 주성분 분석 결과가 묘사 분석 결과와 유사하였고, 전체적인 기호도와 관련이 있는 관능적 품질 특성은 단맛, 단향, 참외 고유의 향과 맛, 참외 껍질의 노란색, 아삭함, 다즙성, 경도가 중요한 영향 요인이었다.

• 한국식품조리과학회지
• /
• 제12권3호
• /
• pp.280-290
• /
• 1996

The suwey on the consumption pattern of Korean traditional soy sauce and commercial soy sauce was performed. 55.8 percentage of surveyed house makes Korean traditional soy sauce domestically, But its frequency in actual use is lower than commercial soy sauce. The use of Korean traditional soy sauce and commercial soy sauce was different depending on the kinds of food. Korean traditional soy sauce is mainly used for kinds of soup, and commercial soy sauce is predominantly used for hard-boiled foods and Chapchae. Korean traditional soy sauce is known as our typical fermented food and has special flavor. But its main factors of special flavor were not well established yet. So the authors have investigated the main components of Korean traditional soy sauce for its typical taste. Five samples o$.$ere selected from'Kyung-ln'area. The sensory charac teristics of Korean traditional soy sauce itself were very different with that of cooked food added with Korean traditional soy sauce. The hard-boiled mackerel cooked with commercial soy sauce was prefered than Korean traditional soy sauce. And soups and seasoned vegetables cooked with Korean traditional soy sauce were profered. By stepwiEe regression analysis and correlation analysis, sensory overall acceptability mainly depends on specific gravity, salt content and amino nitrogen content (R'=0.94). And total nitrogen content was highly coirelated with overall acceptability (r=0.91).

• 한국식품영양과학회지
• /
• 제25권3호
• /
• pp.379-383
• /
• 1996

To evaluate the methanol extract from Pinus strobus leave as a possible ingredient of health food, the sensory analysis and an animal experiment were designed using cookie, candy or chewing gum containing the methanol extract. Cookie, candy and chewing gum which contained 0.4%, 0.25% and 0.3% of the methanol extract, respectively, were prepared by Haitai Confectionary CO.. Sensory analysis of the products was evaluated by hedonic scale. Our results indicated that the addition of the methanol extract to the products provides better sensory perception in hedonic score and higher preference number than control, especially in candy and cookie. In the animal experiment, the chickens fed diet containing 10% of the cookie powder for 2 weeks exhibited a reduction of the serum cholesterol level by 18%, compared with the chickens fed basal diet. This result suggested that the methanol extract from P. strobus leave contained a potential ingredient to reduce the concentration of serum cholesterol. Therefore, extract from Pinus strobus leaves can be used as an ingredient of health food.