• The Journal of Korean Academy of Sensory Integration
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• v.12 no.2
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• pp.1-12
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• 2014

Objective : The purpose of this study is to investigate about what autistic-spectrum disorder child's relationship between the sensory process types, the auditory behavioral characteristic and sociality Methods : The study performed from May to June, 2014. Targeting 15 children diagnosed as the autistic spectrum disorder and other 11 children suspected as having the autistic spectrum disorder in their ages of full 2-14 years old. This study used the Auditory Behavioral Checklist, Ewha-Check List for Autistic Children, Social Maturity Scale, School Function Assessment and sensory profile. For the data analysis, the statistical analysis was conducted with the SPSS 18.0. Results : First, in the relationship between the sensory process type and the auditory behavior, the preschool children and the school children showed some positive correlations with the hearing in the background noise and the communication, respectively. Second, the hearing in the background noise and the communication showed some meaningful relationship with sociality. Conclusion : The occupational therapists need to investigate effects of the sensory integrative intervention with sensory diet to improve sociality.

• The Journal of Korean Academy of Sensory Integration
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• v.16 no.2
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• pp.36-49
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• 2018

Objective : The purpose of this study was to examine the validity and reliability of the Korean version of Life Balance Inventory (K-LBI) and to present the relationship between life balance and sensory processing. Methods : K-LBI was constructed through forward and backward translation. Convergent validity, internal consistency, and test-retest reliability were tested for college students. To verify convergent validity, correlation analyses between K-LBI and Korean version of Perceived Stress Scale, Korean version of Satisfaction With Life Scale, and Adult Self Report-Achenbach system of empirically based assessment were performed. Split-half reliability and test-retest reliability were also obtained for reliability verification. We performed the correlation analysis between K-LBI and Korean version of Adolescent/Adult Sensory Profile. Results : A significant correlation was found between K-LBI and the scales for convergent validity. A favorable split-half reliability and test-retest reliability were calculated. The positive correlations were found between relationship life balance and sensory sensitivity/sensation avoiding quadrants. The negative correlation was found between challenges life balance and low registration. Conclusion : This study shows that K-LBI is a valid and reliable tool in Korea. It also provides an in-depth understanding of the relationship between life balance and sensory processing.

• Journal of Preventive Medicine and Public Health
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• v.28 no.4 s.51
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• pp.899-910
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• 1995

This study was conducted to determine the correlation between weighted needle pinprick sensory threshold(PPT) and sensory nerve conduction tests. The subjects were 53 healthy controls, 31 diabetic patients without peripheral neuropathic symptoms(DM) and 36 diabetic patients with peripheral neuropathic symptoms(DN). PPT was measured on the index and little fingers, bilaterally, as well as under the lateral malleolus, bilaterally. In electrophysiologic assessment the left and right median, ulnar and sural nerves were studied. Each mean PPTs was high in order of controls, DM and DN. Age adjusted PPT was significantly different among three groups on right little finger(p<0.05) and left malleolus(p<0.05), but not significantly different between DN and DM on other sites. Each sensory nerve conduction velocity and amplitude was statistically significantly different among three groups(p<0.05). Correlations of PPT with sensory nerve conduction velocity and amplitude were statistically significant on each site and ranged from -0.4203(left malleolus) to -0.5649(right index finger) and from -0.3897(left index finger) to -0.6200(right index finger), respectively. When electrophysiological study is not feasible, measurement of PPT may be helpful for the assessment of peripheral sensory neurological function.

• The Journal of Korean Academy of Sensory Integration
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• v.19 no.2
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• pp.26-35
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• 2021

Objective : The purpose of this study is to investigate the effect of Interactive Metronome (IM) training on the reading fluency of an elementary school student. Methods : This study followed the ABA design, a single-case research method, and was conducted on one elementary school student. From October 2019 to December 2019, a three-session baseline phase (A), twelve-session intervention phase (B), and three-session post-baseline phase (A') were conducted. The intervention was IM training, and long-form assessment (LFA) of IM and BASA:R were performed for each session. In addition, BASA:R was conducted three times at baseline and post-baseline. Result : Compared with baseline, there was a significant improvement in reading fluency after the IM training intervention. Conclusions : IM training can be useful for increasing reading fluency. The results of this work demonstrate the efficacy of IM training as a clinical intervention to improve reading fluency in elementary school students.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.18 no.4
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• pp.652-672
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• 1996

Dysfunction of the inferior alveolar nerve may result from trauma, diseases or iatrogenic injury. The development and refinement of an objective method to evaluate this clinical problem is highly desirable and needed, especially concerning for an increasing medico-legal issue. Evoked potential techniques have attracted considerable attention as a means of assessing the function and integrity of nerve pathways. The purpose of this study was to characterize the Sensory Evoked Potentials(SEPs) and Somatosensory Evoked Potentials(SSEPs) elicited by electrical stimulation of mental nerve. SEPs and SSEPs were measured and analyzed statistically before and after needle injury on the inferior alveolar nerve of Sprague-Dawalye rats. Measuring SEPs was more sensitive in evaluation of the recovery of sensory function from inferior alveolar nerve injury then measuring SSEPs but we measured SSEPs in the hope of providing a safe, simple and objective test to check oral and facial sensibility, which is acceptable to the patient. We stimulated mental nerve after needle injury on the inferior alveolar nerve and SEPS on the level of mandibular foramen and SSEPs on the level of cerebral cortex were recorded. Threshold, amplitude, and latency of both of SEPs and SSEPs were analyzed. The results were as follows ; 1. Threshold of SEPs and SSEPs were $184{\pm}14{\mu}A$ and $164{\pm}14{\mu}A$ respectively. 2 SEPs were composed of 2 waves, i.e., N1 N2 in which N1 was conducted by II fibers and N2 was conducted by III fibers. 3. SSEPS were composed of 5 waves, of which N1 and N2 shower statistically significant changes(p<0.01, unpaired t-test). 4. SEPs and SSEPs were observed to be abolished immediately after local anesthesia and recovered 30 minutes later. 5. SEPs were abolished immediately after injury. N1 of SSEPs was abolished immediately and amplitued of N2 was decreased($20.7{\pm}12.2%$) immediately after 23G needle injury, but N3, N4 and N5 did not change significantly. Recovery of waveform delayed 30 minutes in SEPs and 45 minutes in SSEPs. 6. The degree of decrease in amplitude of SEPs and SSEPs, after 30G needle injury was smaller than those with 23G. SEPs recorded on the level of mandibular foramen were though to be reliable and useful in the assessment of the function of the inferior alveolar nerve after injury. Amplitude of SSEPs reflected the function and integrity of nerve and measuring them provided a safe, simple and abjective test to check oral and facial sensibility. These results suggest that measuring SEPs and SSEPs are meaningful methods for objective assessment in the diagnosis of nerve injury. N1 and N2 of SSEPs can be useful parameters for the evaluation of the nerve function following a needle injury.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.1-11
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• 2005

The application of Dongchimi liquid into Naengmyon broth for the improved eating quality of Naengmyon was scientifically explored by reviewing the quality properties of the product. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio was sought on the basis of sensory and microbiological properties of the product. The liquid portions which had been periodically extracted from Dongchimi at intervals of two or five days during fermentation at $10^{\circ}C$ were added to Naengmyon broth. The treatments were prepared with three levels, namely, basic broth only('A') and the ratios of 3:7(v/v, 'B') and 5:5(v/v, 'C') of Dongchimi liquid and basic broth, respectively. According to assessments of Dongchimi liquid on taste and intensity based on sensory analyses, the organoleptic factors such as color, smell, sour taste, carbonated taste, and overall acceptability were given higher values from day 11 to day 17 in all items. As for the assessment of Dongchimi liquid on intensity, color, sour odor, moldy odor, and carbonated taste have shown the increasing scores during with high intensities while those for clearness has stayed low. Most of the phenomena observed from the Naengmyon broth substituted with $30\%$ (Treatment 'A') and $50\%$ (Treatment 'B') of Dongchimi liquids with different storage periods ensued much of the previous fermentation pattern of Dongchimi itself. Organoleptic assessment on taste and its intensity showed that better(the best) scores could be obtained at between day 16$\~$25(17) and 13$\~$20(15) for Treatments A and B, respectively. The intensity scores of taste for color, smell, carbonated taste, sour taste, and mouthfeel were increased while those for clearness, palatability, and meaty ones were decreased with lapse of fermentation. The numbers of total cell and lactic acid bacterial counts of Dongchimi has increased until day 13 and then decreased in the later stages. Total cell count and lactic acid bacterial counts of Naengmyon broth also increased until the 13th day and then they began to decrease. It was also proven that slightly over-ripened Dongchimi liquid was more preferable for adding into Naengmyon broth. Granting the optimum ripening period of Dongchimi liquid itself to be 13 days, both Treatment A and Treatment B were evenly favored using Dongchimi liquids slightly over-ripened at days 13 to 17. However, Treatment A was more favored than Treatment B when Dongchimi liquid over-ripened for 20 to 26 days was used.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.153-159
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• 2015

This study was conducted to develop food for the elderly, which are well-shaped and easy to chew and swallow. The amounts of water and gelatin were adjusted to facilitate breaking down of the food with the tongue. In the aging society, it is necessary to support the development of a variety of products that can ease the intake functions of swallowing and chewing, while complementing with the essential nutrients supplements; such products can be actively commercialized in the elderly industry. Various types of food, for elderly with difficulties in chewing and swallowing, were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in the appearance (p<0.01), saltiness (p<0.01) and overall quality (p<0.01). The optimum formulation of pan fried flat fish, calculated by numerical and graphical method, was 8.54 g of salt and 6.34 g of olive oil. Moisture content, hardness, and adhesiveness of pan fried flat fish were 84.77%, 250, and -1.20, respectively. The result showed that easily chewable and swallowable pan fried flat fish for the elderly will have sufficient competitiveness, considering its safety, taste, and preference. This study may provide the basic materials for the development of easily chewable and swallowable foods for elderly.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1175-1181
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• 2014

This study was conducted to develop for the elderly food that is safe, well-shaped, and easy to chew and swallow, using gelification. Gelatin, which has low adhesiveness, thereby lowering the possibility of being swallowed wrongly into the respiratory track, was used as a viscosity agent for the gelification. Water and gelatin amounts were adjusted to facilitate breaking the food with the tongue. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in appearance (p<0.05), saltiness (p<0.05), sweetness (p<0.01), and overall quality (p<0.05). The optimum formulation of the Korean barbecue beef calculated by numerical and graphical method was 3.71 g of sugar and 19.53 g of soy sauce. Moisture content, hardness and adhesiveness of the Korean barbecue beef were 78.85%, 2.40, -1.87, respectively. The result shows that food for the elderly, which is easy to chew and swallow, using gelification will have sufficient competitiveness in terms of safety, taste, and preference. The development of food for the elderly that take into account the difficulties in chewing and swallowing among the elderly, reflects their preference, and has sufficient nutrients, is important to enable the elderly to enjoy their meals. Also, as the Korean society is getting older, it remains one of the biggest social challenges.

• The Journal of Korean Medicine
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• v.27 no.4
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• pp.135-141
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• 2006

We were to assess clinical effectiveness, safety and usefulness of Kyejibokryung-hwan (KBH), which has been used for Er-hyul similar with vascular or neurologic disorders causing sensory or motor abnormalities. This study is a retrospective single case series. Two hundred ninety five patients were treated with KBH for various neuropathies in our hospital. Of them, 120 cases were excluded because of insufficient medical records or failure to follow up; the remaining 175 were included in the analysis. There were 18 patients with sensory abnormalities and 28 with motor abnormalities after stroke. Of peripheral type, there were 14 with diabetic neuropathy, 12 with carpal tunnel syndrome, 41 with spinal radiculopathies, and 62 with idiopathic neuropathies, for which the effectiveness was assessed as 55.6%, 21.4%, 64.3%, 83.3%, 45.0%, and 56.5%, respectively. Adverse effects including indigestion or diarrhea were seen in 3.4% of the total patients. Taking the effectiveness and the safety together into consideration, the usefulness was assessed as 55.6%, 21.4%, 64.3%, 83.3%, 45.0%, and 54.8% for treating post-stroke sensory and motor abnormalities, diabetic neuropathy, carpal tunnel syndrome, spinal radiculopathies, and idiopathic neuropathies, respectively. In conclusion, we suggest that KBH is a useful herbal medicine for various neuropathies, especially of sensory type.

• Journal of Korea Multimedia Society
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• v.17 no.1
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• pp.104-112
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• 2014

With recent development of virtual reality technology, coupled with the growth of the marine industry, virtual underwater simulation systems are under development in various studies, for educational purposes and to simulate virtual reality experiences. Current literature indicates many underwater simulation systems to date have focused on the quality of visual stimulus delivered through three-dimensional graphics user interface, limiting the reality of the experience. In order to improve the quality of the reality delivered by such virtual simulations, it is crucial to develop multi-sensory technology rather than focus on the conventional audio-visual interaction, which limits experiencer from the sense of underwater immersion and existence within the simulation. This work proposes the immersive multi-sensory effector system, delivering the users with a more realistic underwater experience. The sense of reality perceived was evaluated, as the main factor of the virtual reality system.