• 대한물리의학회지
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• 제12권4호
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• pp.105-112
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• 2017

PURPOSE: The purpose of this research was to know the effect of visual feedback self exercise (VFSE) on postural control in stroke patients. METHODS: 26 CVA patients were participated. The experimental group (EG) 12 (46.2%) and the control group (CG) 14 (53.8%), 17 males and 9 females. The subjects preformed VFSE on training instrument 10 minutes for 20 times in 2-3 weeks. The test was done 3 times. RESULTS: There were no statistically significant differences of the general characteristics of subjects between EG and CG by sex, affected site, muscle tone, sensory deficit, unilateral neglects, and vestibular dysfunction. The postural control effects of VFSE, in the EG showed that there were statistically significant differences among the tests during VFSE. However in the CG there were no statistically significant differences among the tests during VFSE. Also there was statistically significant difference between EG and CG after VFSE (p<.05). On the right hemiplegic EG showed that there was statistically significant difference between premid test and pre-post test after VFSE. But, the left hemiplegic EG showed that there was no statistically significant difference between before and after VFSE with all of tests. CONCLUSION: CVA patients had significant different of body weight ratio between hemiplegic side and the other side. This research suggested that CVA patients need self exercise with visual feedback for the improvement postural control ability. Therefore Physical therapist should not only prescribe hand-on exercise but also need to teach them self sensory feedback exercise to help them improve their postural control.

• 한국식품조리과학회지
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• 제19권3호
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• pp.271-279
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• 2003

This study was conducted to investigate the sensory and physicochemical properties of beef consomme made with different boiling times (1, 2, 3 and 4hrs). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouth feel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for color, smell, mouth feel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the product, the color, smell and taste gave higher scores with increases in the boiling time. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values (L) decreased, and redness (a), yellowness(b) and color difference values (ΔE) increased with increasing boiling time. There were 18 free amino acids identified; the alanine, glutamic acid, arginine and leucine contents were high in the free amino acids of the consomme made with different boiling times. There were 3 free sugars identified, glucose, fructose and sucrose. The free sugar contents increased with increasing boiling time. There were changes in the mineral contents of the consomme made with different boiling time; with high K, Na and P contents. The mineral contents increased with increasing, boiling time. The results showed the consomme made by boiling for 3hrs was superior in both its sensory and physicochemical qualities.

• 한국의류학회지
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• 제8권1호
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• pp.85-94
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• 1984

The purpose of this study was to see if a relationship existed between the level of modesty in clothing ana clothing values of male and female university students. The difference between sex was also investigated. A questionnaire composed of Engelbrecht's 'Modesty in relation to women's dress' and Creekmore's 'Measure of eight clothing values' was administerd to 1, 100 students and the data from 888 respondents (466 male, 422 female) was analyzed by t-tests. findings were as follows : 1. There was no significant difference between male and female in the level of modesty in clothing. 2. Each score of sensory, economic. social, theoretical, and religious clothing value of male students was significantly high and exploratory, aesthetic and politicalclothing value score of female students was significantly high at the .005 level of confidence. 3. Each score of sensory economic, theoretical and religious clothing value was significantly high in Modest group and exploratory, aesthetic and political clothing value in Immodest group was significantly high at .005 level of confidence.

• 한국조리학회지
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• 제7권1호
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• pp.119-133
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• 2001

The purpose of this study was to investigate the sensory and physicochemical properties of brown sauce made with different kind of bone(beef bone, pork bone). For this purpose, the various methods and recipe of brown sauce appeared in the literatures were evaluated to select the most preferable brown sauce. Brown sauces made with pork bone, beef and pork bone showed negative value in the "a" value (redness). Viscosity of brown sauce made with pork bone was the highest as well as the brown stock. The sensory tests of brown sauce showed no significant difference between each groups except flavor at p<0.001.

• 한국식품조리과학회지
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• 제20권5호
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• pp.520-528
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• 2004

The effects of the substitution of sugar alcohol for sugar on the sensory properties of mulberry rice cake, 'Bbongseolgy', were evaluated in two phases. First, the relative sweetness of xylitol, erythritol and palatinose to the sucrose in the food systems were examined with paired comparison tests. Second, the sensory properties of the mulberry rice cake containing xylitol, erythritol and palatinose substitution for sugar at a sweetness level equal to sucrose were studied. Sensory analysis for the mulberry rice cake characteristics was conducted and consumer acceptability tests were performed. The physical properties of mulberry rice cake were also examined. The relative sweetness of xylitol, erythritol and palatinose, compared to sucrose, in the solid model food system were 1.00, 0.63 and 0.42, respectively. This result showed that the relative sweetness of xylitol, erythritol and palatinose to sugar was slightly lower than those in the liquid model food system, in which flavor did not influence the sweetness. Mulberry rice cake with erythritol or palatinose had very similar characteristics, with lower fracturability and tenderness, and higher moistness, compactness and chewiness compared to that with sucrose or xylitol. Mulberry rice cake with xylitol was significantly the most fracturable, grainy, and driest, and the least adhesive, among the samples. The consumer test showed no difference in overall acceptability among the samples and consumers perceived differences only in moistness, coarseness and compactness among the samples. Mulberry rice cake with erythritol was the most favored in many characteristics. These results indicate that erythritol substitution for sugar inmulberry rice cake is suitable as a low-calorie rice cake with beneficial functions to improve in the health and texture of the rice cake.

• 동아시아식생활학회지
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• 제19권4호
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• pp.635-640
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• 2009

In this study, muffins were made with the addition of 0%, 3%, 6% and 9% of Chungkukjang powder and, the quality characteristics, such as volume, height, appearance, chromaticity and moisture contents, were measured using SEM (Scanning Electronic Microscope) measurement, texture tests and sensory tests. In the regards to volume, as the added amount of added Chungkukjang increased, the volume also increased. There was no significant difference in the height and moisture content of the muffins at the different Chungkukjang powder concentrations. Using SEM, it was shown that as the amount of added Chungkukjang increased, the gluten content decreased, which in turn caused the formation of thick cell membranes and rough pores and reduced gluten composition capacity. Luminosity L value in Chungkukjang muffin decreased as the amount of added Chungkukjang powder increased. There was significant difference in the red chromaticity a value and yellow chromaticity b value among the samples (p<0.05). The results of the texture test showed that the hardness of the Chungkukjang muffin decreased as the amount of added Chungkukjang increased. In addition, as the amount of added Chungkukjang increased, the adhesiveness decreased. There was no significant difference in springing, chewiness and gumminess among the samples. There was a significant difference in the cohesiveness among all other samples in cohesiveness (p<0.05). The results of the sensory test showed that the wave form of the Chungkukjang muffin decreased as the amount of added Chungkukjang increased. The pore of the muffin increased as the amount of added Chungkukjang increased. The color quality of the muffin decreased as the amount of added Chungkukjang increased. In terms of overall acceptability, 6% Chungkukjang was shown to result in the highest preference level.

• 대한감각통합치료학회지
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• 제7권1호
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• pp.47-57
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• 2009

목적: 본 논문에서는 감각통합치료프로그램이 발달장애아동의 신체도식과 실행능력에 어떠한 영향을 미치는가에 대하여 알아보았다. 연구방법: 30명의 발달장애아를 대상으로 6주 동안 Ayres의 감각통합이론을 근거로 변형된 발달장애아 감각통합 치료프로그램을 적용하여 실시하였다. 연구 대상자의 실행능력의 평가는 신체도식 검사(한점 모방 검사, 신체 6퍼즐 맞추기 검사), 실행검사(언어지시실행, 구강실행, 순서실행) 및 감각통합실행검사(SIPT)를 통하여 데이터를 수집하였으며 치료 전과 치료 후의 변화를 알아보기 위하여 대응표본 t-검정으로 통계처리 하였다. 결과: 1. 감각통합치료프로그램이 발달장애아의 신체도식능력, 즉 한 점 모방과 신체 6 퍼즐 맞추기 능력에서 치료 전 후에서 유의한 차이를 나타내었다(p<0.01). 2. 감각통합치료프로그램이 발달장애아의 실행능력, 즉 언어지시실행, 구강실행 과 순서실행 모두에서 치료 전 후에서 유의한 차이를 나타내었다(p<0.01). 3. 감각통합치료프로그램이 발달장애아의 감각통합실행능력(SIPT)에서 유의한 치료 효과를 나타내었다(p<0.01).

• 동아시아식생활학회지
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• 제24권5호
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• pp.529-543
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• 2014

The objectives of this study were to perform a descriptive analysis to characterize and compare the sensory properties of commercial Makgeolli products as well as a cross-cultural comparison of the sensory descriptions of these products between two sensory panels (Korean and Japanese). The samples used in this study were seven different types of Makgeolli, which were commercial products. A total of 10 Korean and 7 Japanese panelists were selected in Korea. Each group was trained, and they identified product attributes and performed descriptive analyses independently. The Korean and Japanese panelists generated 34 and 28 sensory attributes, respectively, to describe appearance, odor/aroma, taste/flavor, texture, and after flavor of the products. There were significant differences among the samples for 24 attributes by Korean and 23 attributes by Japanese panelists. Although there was not a large difference in the number of descriptors between Korean and Japanese panels, the Korean panelists generated more various attributes associated with flavor than the Japanese panelists, and the attributes of Japanese panelists included references to non-food products such as rotten grass. Multiple factor analysis (MFA) was applied to the descriptive analysis data from the Korean and Japanese panels to delineate the associations between Makgeolli samples and their sensory characteristics. Both the Korean and Japanese panels clustered the JRM, JSM, KRM and KSM samples into one group and the CRM and BSM samples into another group. The ESM sample was distinguished from the other six samples. These results of the cross-cultural comparison suggest that comparative analyses of sensory profiles between cultures should be conducted regularly in future studies, and further research such as consumer acceptance tests should be conducted to determine the sensory characteristics that drive consumer acceptance of Makgeolli products in the context of increasing food product exports to other countries.

• The Journal of Asian Finance, Economics and Business
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• 제8권3호
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• pp.1303-1314
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• 2021

The purpose of this study is to compare preferences of consumers between food items made from modified cassava flour and plain flour using sensory tests. This study is a qualitative research with an experimental approach and four food items, namely streamed brownies, cookies, fried mushrooms, and seasoning flour have been used for the study. Each of these food items are made from modified cassava flour and plain flour. Panelists wore blindfolds and tasted the food items except the seasoning flour. Based on the data analysis, the panelists have different preferences towards the four food items. The result of the paired Wilcoxon test showed that there is not any different preference in terms of taste of steamed brownies made from mocaf or plain flour, while there is a significant difference in terms of color, aroma, texture, and appearance between the steamed brownies made from mocaf and plain flour. Consumers decide to buy products made from mocaf because these products use local flour and are gluten-free. This article describes the customer's preference based on sensory analysis between products made from mocaf and ones made from plain flour. The result can be used as the basis for developing food items made from local flour and alternative food for customers allergic to gluten.

• 대한정형도수물리치료학회지
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• 제18권1호
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• pp.49-56
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• 2012

Background: When applying the upper limb neurodynamic treatment ULNT1 and upper limb neurodynamic treatment ULNT2, The object of this study evaluates the pain and grip strength, nerve conduction velocity and tries to present the treatment that is effective in the carpal tunnel syndrome through the comparison of effect between tests. Methods: The ULNT1 (n=10) and ULNT2 (n=10) was applied to the carpal tunnel syndrome in patient of 20 subject for 10 time 5 set during 4 weeks. Both groups received conventional physical therapy (hot pack with 30 minutes and ICT with 15 minutes and ultra sound with 15 minutes). Results: The ULNT1 showed the difference which the result of this study significantly in the median nerve motor latency, median nerve motor amplitude, median nerve sensory latency, median nerve sensory amplitude, grip strength and pain. ULNT2 showed the difference significantly in median nerve motor latency, median nerve motor amplitude, median nerve sensory latency, median nerve sensory amplitude and pain. Conclusions: If it implements by applying the traditional physiotherapy and ULNT1 and ULNT2 to the carpal tunnel syndrome subjects according to the subject state and function, the remedial value can be more enhanced.