• Korean journal of food and cookery science
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• v.12 no.4
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• pp.511-521
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory charac teristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Indian millet flour. Acid value was not increased abruptly, TBA value was main tained, and reducing sugar content was increased as compared with the first day that glutinous Indian millet Noti was made during 90 day storage. Through sensory evaluation, color, flavor, moistness, and consistency (the inner part) were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Indian millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.543-547
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• 2002

The purpose of this study was to investigate the effect of water extract of Gardenia jasminoides (WEGJ) on the sensory qualities, color value and shelf-life characteristics (pH, total no. of Bacillus and TBA value) of cooked rice. The total color difference(ΔE) was increased when WEGJ was added. The sensory dualities of cooked rice added with WEGJ had no significant difference in color, taste and torture compared with control group. The pH value of cooked rice addeded with 250 ppm and 500 ppm of WEGJ was less declined compared with control group. WEGJ at the concentration of 250 ppm and 500 ppm had an antimicrobial activity and WEGJ at 500ppm showed an antioxidant activity in cooked rice.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.669-673
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• 1997

The masking effect of Chamnamul (Pimpinella brachycarpa) on meaty and fishy flavor was measured by sensory evaluation to investigate the usefulness of Chamnamul as a natural spice or herb. Shady air dried Chamnamul was utilized for sensory analysis. By the use of Chamnamul, the meaty flavor was significantly reduced in beef and pork. Chamnamul also showed a similar effect as black pepper on reducing meaty flavor. The use of Chamnamul also significantly reduced the fishy flavor of anchovy soup. When Chamnamul was added to rice gruel, rice odor was reduced but grassy odor remained strong.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.320-330
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and ,sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Chinese millet flour. Acid value was not increased abruptly. TBA value was maintained, reducing sugar content was increased, and the average value of gelatinization degree was increased as compared with the first day that glutinous Chinese millet Noti was made during 90 day storage. Through sensory evalution, flavor, consistency(the inner part), and moistness were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Chinese millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.67-73
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• 1993

The effects of addition of brown rice flour on the Backsulgies were examined. We chose the addition ratio of brown rice flour as 0%, 50%, 100% along with the pilot study. The addition of brown rice flour did not make significant changes in water-binding capacity, swelling power and the degree of gelatinization. But the addition of brown rice flour had a delaying effect of retrogradation of Backsulgies by textural analysis. In sensory evaluation, the Backsulgi added brown rice flour 50% had the highest value in the overall quality of sensory characteristics. But there was no significant difference in the other sensory characteristics between the 50% and 0% added with. Therefore we concluded that the addition of brown rice flour on Backsulgies improve the sensory characteristics as well as delay the retrogradation and would be a good source of dietary fiber.

• Journal of Physiology & Pathology in Korean Medicine
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• v.16 no.1
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• pp.141-145
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• 2002

In order to clarify the neuroprotective effect of Gamibojungikki-tang (GBJIKT) water extract on cultured mouse spinal sensory neuron damaged by glucose Oxidase (GO), MTT [3-(4,5-dimethylthiazole-2-yl) -2,5-diphenyltetrazolium bromide] assay and SRB (Sulforhodamine B) assay were carried out after the cultured mouse spinal sensory neuron were preincubated with various concentrations of GBJIKT water extract for 3 hours prior to exposure of GO. Cell viability of cultured mouse spinal sensory neurons exposed to various concentrations of GO for 8 hours was decreased in a dose-dependent manner. MTT50 values were 45 mU/ml GO. Cultured mouse spinal sensory neurons in the medium containing various concentration of GO for 8 hours showed decreasing of total protein synthesis. GO was toxic on cultured spinal sensory neurons. Pretreatment at GBJIKT water extract for 3 hours following GO prevented the GO-induced neurotoxicity such as decreasing of total protein synthesis. These results suggest that GO shows toxic effect on cultured spinal sensory neurons and GBJIKT water extract is highly effective in proecting the neurotoxicity induced by GO.

• The Research Journal of the Costume Culture
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• v.6 no.2
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• pp.66-76
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• 1998

In order to investigate the effect of shoulder pad affecting the arm movement, eleven women volunteers of standard body whose age is from eighteen to twenty-four(x±1σ) were chosen and this experiment had done according to front-vertical motion, side-vertical motion and horizontal motion of upper limps for tow different materials of shoulder pad(sponge, non-woven) and four different thickness of shoulder pad(0.6cm, 0.8cm, 1.2cm). On the base of this, this study, when putting on shoulder pad, try to find the reform method of shoulder part pattern. The results are as follows. 1. When puting on shoulder pad to blouse pattern to rise shoulder pad for rate of two-third per thickness is seemingly the best for sensory evaluation. So, when putting on shoulder pad, we understand that in order to improve sensory evaluation. So, when putting on shoulder pad, we understand that in order to improve sensory evaluation of clothes, when that, rising shoulder pad for ate of two-third per thickness is the best. 2. From the results of measure of functional volume and physiological value for functionality evaluation according to thickness and material, motion of shoulder pad, 1.2 cm thickness and non-woven material is evaluated the worst for functionality. 3. From the results of sensory evaluation and functionality evaluation of material of shoulder pad, sponge material is superior for functionality but not for sensory evaluation, non-woven material is superior for sensory evaluation non-woven material is superior for sensory evaluation but not for functionality. So, think that it had better use sponge material for functional clothes, non-woven material for aesthetical clothes. 4. From the results of functionality of clothes, when putting on shoulder pad, the worst discomfortable parts are the armpit part and the shawl part, functionality of these part shoulder be reformed.

• Journal of Physiology & Pathology in Korean Medicine
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• v.16 no.2
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• pp.343-347
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• 2002

In order to darify the neuroprotective effect of Gamibojungikki-tang(GBJIKT) water extract on cultured mouse spinal sensory neuron damaged by glucose Oxidase (GO), NR (Neutral Red) assay and LDH (Lactate Dehydrogenase) activity assay were carried out after the cultured mouse spinal sensory neuron were preincubated with various concentrations of GBJIKT water extract for 3 hours prior to exposure of GO. Cell viability of cultured mouse spinal sensory neurons exposed to various concentrations of GO for 8 hours was decreased in a dose-dependent manner. NR/sub 50/ values were 50 mU/ml GO. Cultured mouse spinal sensory neurons in the medium containing various concentration of GO for 8 hours showed increasing of LDH activity. We knew that GO was toxic on cultured spinal sensory neurons. Pretreatment of GBJIKT water extract for 3 hours following GO prevented the GO-induced neurotoxicity such as increasing of LDH activity. These results suggest that GO shows toxic effect on cultured spinal sensory neurons and GBJIKT water extract is highly effective in proecting the neurotoxicity induced by GO.

• The Journal of Korea CHUNA Manual Medicine
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• v.2 no.1
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• pp.143-157
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• 2001

Objectives and Methods : To evaluate the mechanism of oxidative damage by xanthine oxydase(XO) and hypoxanthine(HX)-induced oxygen radicals, MTT assay and NR assay were carried out after the cultured mouse spinal sensory neurons were preincubated for 4 hours with various concentrations of XO/HX. And the amount of total protein. neurofilament EIA. lipid peroxidation and LDH activity were measured, to evaluate the protective effect of Herbar Chelidonii(HC) water extract on cultured spinal sensory neurons damaged by XO/HX. after the cultured mouse spinal sensory neurons were preincubated with various concentrations of HC water extract for 3 hours prior to exposure of XO/HX. Results : XO/HX decreased significantly the survival rate of the cultured mouse sensory neurons by NR assay and MTT assay In proportion to concentration and exposed time. In proportion to concentration and exposed time on cultured spinal sensory neurons, XO/HX showed the quantitative decrease of neurofilament by EIA. the decrease of total protein amount by SRB assay and the Increase of lipid peroxidation as well as LDH. HC showed the quantitative increase of neurofilament and total protein, but showed the decrease of lipid peroxidation and LDH activity against the neurotoxicity of XO/HX. Conclusions : From the above results, it is concluded that XO/HX have a neurotoxic effect on cultured spinal sensory neurons and that the herbs extract, such as HC, prevent the toxicity of XO/HX effectively in that they decrease lipid peroxidation and LDH activity.

• The Journal of Korean Academy of Sensory Integration
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• v.19 no.3
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• pp.1-12
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• 2021

Objective : The purpose of this study was to investigate the effect of the environmental enrichment therapy (EET) program on the task performance and sensory processing of children with delayed development. Methods : This study was conducted with a single-subject ABA research design for two children with developmental delay findings, and intervention was conducted 7 times a week for 4 weeks. Both children confirmed changes in task performance and sensory processing after intervention. Results : After intervention, task performance improved from an average of 200% to a maximum of 354% compared to the baseline period, and the score in the sensory processing area, which affects tactile processing, emotional response, and activity level, was improved to the normal category. Conclusion : Through this study, it was confirmed that the EET program was effective in performing tasks and sensory processing for children with developmental delays, and its usefulness was confirmed as a program that can be implemented at home.