• 한국전문물리치료학회지
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• 제18권1호
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• pp.18-27
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• 2011

This study was to investigate the positive effects of specially designed trunk-stabilization exercise program on lower extremity balance of elderly with history of leprosy. In this participants, lower extremity functions has been undermined by the development of damage in peripheral nerves. A total of 40 elderly with history of leprosy were divided into 2 groups of equal size ($n_{1,\;2}=20$): a group that participated in the exercise program, and a control group that did not exercise but did continue to engage in normal daily activities (including walking). The exercise group exercised for 60 minutes 2 days a week for 12 weeks. Static balance ability was measured by asking study participants to a one leg standing test: dynamic balancing ability was measured with a tandem walking test and a timed up-and-go test. The participants in the exercise program and the control group were tested before and after completion of the exercise program for comparison, and then divided according to their ability to feel sensory in the soles of their feet into the categories of normal sensory group: group with sensory loss in one foot: and group with sensory loss in both feet. The participants in the exercise program showed a positive, statistically significant difference in static balance compared with the control group (p<.05) as measured using the one leg standing test. Similarly, the participants in dynamic balance (p<.05) as measured using the tandem walking and timed up-and-go tests. Finally, these improvements were related to the severity of sensory loss in the soles of the feet for all study participants.

• 대한가정학회지
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• 제20권1호
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• pp.47-55
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• 1982

1. Pasts containing 10, 12.5, 15, 17.5 and 20g of butter respectively with identical contents of flor(16.25g) and egg(50g) were prepared. 2. For the five batter samples described above, following tests were conducted. a) Hardness and adhesiveness determination by texturometry b) Light microscopic observation d) Sensory Test 3. Significant differences of hardness, adhesiveness, and viscosity among the five samples were not recognized; but 1% significant difference in volumns were recognized. The best swelling was observed for the 17.5g butter sample; those of 15g and 12.5g butter samples were identical, while those of 10g and 20g showed the lowest swelling. Generally, stirring at 60~7$0^{\circ}C$ gave the best homogenity The degree of emulsification influenced the swelling. Not only large but also small amount of butter gave undestirable swelling. Sensory test for the 15g butter sample also gave best result.

• 한국감성과학회:학술대회논문집
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• 한국감성과학회 2002년도 춘계학술대회 논문집
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• pp.270-273
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• 2002

The purpose of our study is to clarify about the influence that the visual information gives to the brain activities when pressure exerted the abdomen by waist belts. The visual information means that the some different visual information is inputted it, and the brain activity is evaluated by Electroencephalogram(EEG) measurements. At the same time, we carried out the sensory tests and verified about the relations between the psychological stress and the brain activities. There was a difference in change in the power of the $alpha$ wave with the eyes opened between man and woman. from the result of the sensory test, in the case of under the condition in the darkness with the eyes opened, there was no change in the a wave with before the pressure and after the pressure. In the other cases, $alpha$ wave changed in the same way with before the pressure and after the pressure. In the case of the visible and the invisible in pressure place, $alpha$ wave changed in the same way with before the pressure and after the pressure, but there was a difference in value. From the above, it isn't recognized that the visual information is influencing a pressure sense but some influences are given to it to the brain activities.

• 동아시아식생활학회지
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• 제14권4호
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• pp.387-396
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• 2004

It was investigated to study the sensory and physicochemical properties of chicken consomme made with different boiling time(1, 2, 3, and 4 hr). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouthfeel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for smell, mouthfeel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the treatments, the color and smell showed higher scores by increasing the boiling time. Whereas, in clarify and taste, the 3hr treatment showed the highest values. 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 indentified ； the glutamic acid, alanine, arginine and lysine were high in the free amino acid of the chicken consomme made with different boiling times. There were 3 free sugar indentified, glucose, fructose and sucrose. The free amino acid and free sugars contents increased with increasing boiling time. There were changes in the mineral contents of the chicken consomme made with different boiling time ; with high K, Na, P, Mg, Ca and Fe contents. The mineral contents increased with increasing boiling time. Especially, the 3hr treatments was more highly increased than rest of the treatments in all characteristics. The results showed the chicken consomme made by boiling far 3hr was the most preferably in the sensory and physicochemical quality.

• 동아시아식생활학회지
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• 제21권6호
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• pp.830-837
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• 2011

This study was carried out to investigate the quality characteristics of yellow layer cake mulberry powder. After making yellow layer cake with mulberry powder, water activity, crumb texture, crumb color, and sensory tests were investigated. After 1 day of storage, Aw of control with weak flour did not show any significant difference, whereas those with 1, 3. 5% mulberry powder showed a significant decrease in Aw. During storage, the Aw values of yellow layer cakes containing mulberry powder were consistent. Hardness, springiness, cohesiveness, and gumminess of the yellow layer cakes containing mulberry powder all decreased compared to those of control. Hardness, springiness, cohesiveness, and gumminess all increased with storage time. Further a higher percentage of mulberry powder was associated with a lower L value, but higher a value. b values were lower in the 1% and 3% mulberry powders, but 5% showed a slightly higher b value. An increase in storage time was associated with decreased L and b values and increased a value. The micrographs of yellow layer cakes with mulberry powder showed a slightly coarser porosity than that of controls. The results of the sensory test showed that the over-all acceptability of 1% mulberry powder cake was the best.

• The Journal of Korean Physical Therapy
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• 제26권3호
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• pp.191-195
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• 2014

Purpose: The purpose of this study is to investigate whether types of sensory-stimuli cues in terms of visual, auditory, and visuoauditory cues can be affected to motor sequential learning in healthy adults, using serial reaction time task. Methods: Twenty four healthy subjects participated in this study, who were randomly allocated into three groups, in terms of visual-stimuli (VS) group, auditory-stimuli (AS) group, and visuoauditory-stimuli (VAS) group. In SRT task, eight Arabic numbers were adopted as presentational stimulus, which were composed of three different types of presentational modules, in terms of visual, auditory, and visuoauditory stimuli. On an experiment, all subjects performed total 3 sessions relevant to each stimulus module with a pause of 10 minutes for training and pre-/post-tests. At the pre- and post-tests, reaction time and accuracy were calculated. Results: In reaction time, significant differences were founded in terms of between-subjects, within-subjects, and interaction effect for group ${\times}$ repeated factor. In accuracy, no significant differences were observed in between-group and interaction effect for groups ${\times}$ repeated factor. However, a significant main effect of within-subjects was observed. In addition, a significant difference was showed in comparison of differences of changes between the pre- and post-test only in the reaction time among three groups. Conclusion: This study suggest that short-term sequential motor training on one day induced behavioral modification, such as speed and accuracy of motor response. In addition, we found that motor training using visual-stimuli cue showed better effect of motor skill acquisition, compared to auditory and visuoauditory-stimuli cues.

• 한국조리학회지
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• 제19권1호
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• pp.151-163
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• 2013

본 연구에서는 젤리의 제조시 발사믹을 첨가하였을 때 표준화된 발사믹 젤리의 세부적인 재료 및 제조방법의 기초자료를 제시하고 발사믹 젤리를 제조하여 이용 가능성을 알아보고자 하였다. 발사믹 젤리의 수분함량이 가장 높은 것은 젤라틴 첨가군, 색도의 명도 L값은 감자전분 첨가군, 적색도 a값은 젤라틴 첨가군, 황색도 b값은 한천 첨가군이 가장 높은 값을 나타내었다. 발사믹 젤리의 pH는 젤라틴 첨가군이 가장 높게 나타났으며, 발사믹 젤리의 당도는 칡전분 첨가군이 가장 높은 값을 나타내었다. 발사믹 젤리의 텍스처 측정결과 겔화제의 종류에 따른 유의적 차이가 있는 것은 경도와 씹힘성 그리고 검성으로 나타났다. 발사믹 젤리의 관능검사 중 정량적 묘사분석에서는 보라색의 강도와 광택감, 투명도, 쫄깃한 정도에서 젤라틴군이 가장 높게 평가되었으며, 기호도 검사에서는 외관과 맛, 텍스처, 전체적인 기호도는 젤라틴 첨가군, 발사믹의 향은 칡전분이 가장 높게 평가되었다. 이상의 연구결과를 통해 발사믹 식초 젤리 제조 시 젤라틴을 첨가한 젤리가 전체적인 기호도에 긍정적인 영향을 미치며, 젤라틴을 첨가한 발사믹 식초 젤리의 관능적 및 기계적인 품질 특성의 향상이 가장 적절한 첨가 수준이라고 사료된다.

• 수면정신생리
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• 제4권1호
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• pp.1-14
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• 1997

This paper reviewed models to explain memory and neuropsychological tests to assess memory. Memory was explained in cognitive and neuroanatomical perspectives, Cognitive model describes memory as structure and process. In structure model, memory is divided into three systems: sensory memory, short-term memory(working memory), and long-term memory. In process model, there are broadly three categories of memory process: encoding, storage, and retrieval. Memory process work in memory structure. There are two prominent models of the neuroanatomy of memory, derived from the work of Mishkin and Appenzeller and that of Squire and Zola-Morgan. These two models are the most useful for the clinician in part because they take into account the connections between the limbic and frontal cortical regions. The major difference between the two models concerns the role of the amygdala in memory processess. Mishkin and his colleagues believe that the amygdala plays a significant role while Squire and his colleagues do not. The most popular and widely used tests of memory ability such as WMS-R, AVLT, CVLT, HVLT. RBMT, CFT, and BVRT-R, were reviewed.

• 대한한의학방제학회지
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• 제16권1호
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• pp.131-145
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• 2008

With tablets and powder, decoction has been a widely-used method of medicine formula. However, for these formulas have unique bitter tastes and flavors of herbal component materials as it is, the compliance of herbal medicine is severly decreased especially for female and younger patients. Consequently, expected treatment effects can't be acquired completely. If loathsome tastes and flavors of decoction were effectively reduced while pharmacological activity were kept intact, the compliance could be promoted Chong-Myung-Tang has been widely prescribed for student patients with memory This study shows that Chong-Myung-Tang+chocolate have no difference from Chong-Myung-Tang in terms of pharmacological activity. Sensory difference with net chocolate was also surved. In order to observe the difference of Chong-Myung-Tang+chocolate and Chong-Myung-Tang, memory impairment was induced by intraventricular injection of $A{\beta}_{25-35}$ peptides on mice and Chong-Myung-Tang and Chong-Myung-Tang+chocolate were administered orally for 14 days. In water maze task, improvement of learning ability during acquisition period and significant increase of memory score during retention period resulted from the treatment of Chong-Myung-Tang and Chong-Myung-Tang+chocolate with respect to the $A{\beta}-injected$ control animals. Furthermore, the $A{\beta}_{25-35}$ toxicity on the hippocampus was assessed with immunohistochemistry (Bax, TUNEL), and differences in antioxidant activity was observed through TBARS and DPPH test. We employed sensory tests using chocolate flavor, herb flavor, and bitter taste & hardness as standards to show sensory differences with net chocolate. In this study, it is demonstrated that Chong-Myung-Tang+chocolate do not disturb the pharmacological activity of Chong-Myung-Tang, and have no sensory difference with net chocolate. Chong-Myung-Tang+chocolate can be used to enhance the compliance remarkably and thought of as an effective, functional formula to maximize expected treatment.

• 한국식품영양학회지
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• 제26권2호
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• pp.184-191
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• 2013

This study performed physicochemical characteristics and sensory tests on brown sauce with different Salicornia herbacea L. (saltwort) content to find the best brown sauce recipe with saltwort. Moisture content increased with greater saltwort extract content. There was significant (p<0.001) pH difference with saltwort content. There was also significant (p<0.001) sweetness difference in the samples and sweetness increased with greater saltwort content. Viscosity measured at $20^{\circ}C$ and $60^{\circ}C$ was significantly (p<0.001) lower with greater saltwort content. The brightness of brown sauce containing saltwort extracts significantly (p<0.001) increased with greater saltwort content and its redness and yellowness usually decreased. SPS4 with the greatest saltwort content showed the highest value of 4.25% and DPPH radical removal increased significantly (p<0.001) with greater saltwort content. In the sensory test, the color value was lowest at 4.82 with BSL1 and the flavor value was lowest at 5.00 with BSL0, the control group. The taste and the flavor values were highest with BSL2 with 2% saltwort content. Overall acceptance was highest with BSL3, the brown sauce with 3% saltwort content, at 6.09. As a result, it was concluded that the brown sauce with 3% saltwort content was most suitable. Therefore, this study concluded that saltwort with various functions could be used for food and may be used to replace salt and have other functions in brown sauce, a popular sauce consumed in Korea.