• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.67-74
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• 1994

The sensory and instrumental characteristics of Jeung pyun made from varietal difference in physicochemical characteristics of rice grain were investigated to obtain the basis information for developing various rice cultivars adaptable to rice food processing. In sensory evaluation of Jeung pyun, aroma, springiness, and stickiness revealed significant difference between the rice cultivars. Acceptability of springiness was highly correlated with amylose content. And loaf volume of Jeung pyun was also highly correlated with the protein content of rice grain. In textural analysis, Jeung pyun made from the higher amylose content rice became harder during storage. Jeung pyun made from the lower alkali digestible rice showed the more sticky and elastic.

• Physical Therapy Korea
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• v.3 no.3
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• pp.82-91
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• 1996

Normal balance is defined as state in which the body is equlilibrium. It is complex motor control task, requring integration of sensory information, neural processing, and biomechanical factors. There are major two factors contribute to balance control, the neurological and the musculoskeletal. The neurological factor provides the sensory processing and motor output mechanisms that are the neurophysiological basis for response. The musculoskeletal factor provides the mechanical structure for response. When all components of two factors are operating effectively, the postural response should be appropriate and effective for good balance control. Therfore, balance can be influenced by above all factors. In addition, balance can be also influenced by muscle tone, hearing, physiological factors, and environmental factors. Physical therapists must understand factors of balance control so that we can accurately assess balance. Therefore, physical therapists have to develop useful balance measurement tools to evaluate balance.

• Journal of the Korean Home Economics Association
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• v.34 no.4
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• pp.1-19
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• 1996

The purpose of this study is to clarify the tendency of impulse buying behavior and the consumer psychological characteristic factors which arouse impulse purchase and the difference in exploratory behavior according to the degree of impulse buying behaviors. For this purpose existing studies on impulse buying behaviors, consumer stimulation levels and exploratory behaviors were theoretically reviewed. And field survey was carried out for this study; 353 women impulse consumers were selected by convenience sampling method. The summarized main results of this study are as follows; 1) In relative perspectives, the consumers who has high degree of impulse buying behavior was favor of sensory buying behavior but, was lack of planned and rational buying behaviro. 2) The optimal stimulation level of high-impulse consumers is higher than that of low-impulse consumers. Especially, optimal stimulation level of impulse consumers is significantly higher than their life-style stimulation level. This means that impulse consumers are consider to a stimulation seeker. 3) The high-impulse consumers have high exploration through shopping, high information seeking behavior, high interpersonal communication level, high risk taking behavior and particulary high sensory exploratory patterns in purchase exploratory behaviors than that of low-impulse consumers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.837-842
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• 2000

Commercially distributed salted and fermented anchovy sauces in Korea were purchased from six different companies. Microbiological, chemical, rheological and sensory analyses were carried out to evaluate the quality and safety and to provide basic information of the products. The salinity of every product was lower than of regulatory standard. All samples tested had acceptable in moisture content and pH. However, wide range of amino nitrogen (AN), volatile basic nitrogen(AN), volatile basic nitrogen (VBN), and trimethylamine (TMA) contents were observed. One product among tested had lower level of AN than regulatory standard. Pathogenic microorganisms were also detected from the samples, therefore sanitation procedure will be needed to ensure safety. From the results, AN, VBN, and viscosity were highly correlated to sensory scores, suggesting that these values can utilized as a standard method to evaluate quality of the salted and fermented anchovy sauce.

• The Journal of Korean Physical Therapy
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• v.17 no.1
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• pp.108-122
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• 2005

The gait training strategy in very important things for central nervous system(CNS) injury patients. There are many method and strategy for regaining of the gait who had CNS injury. A human being has central pattern generator(CPG) is spinal CPG for locomotion. It is a neural network which make the cyclical patterns and rhythmical activities for walking. Sensory input from loading and hip position is essential for CPG stimulation that makes the central neural rhythm and pattern generating structure. From sensory input, the proprioceptive information facilitate proximal muscles that controlled in voluntarily from cortical level and visual and / or acoustical information facilitate distal muscles that controlled voluntarily from subcortical level. Gait training method can classify that is functional level and structural level. Functional level includ level surface gait, going up and down the stair. It is important to facilitate a guide tempo in order to activate the central pattern generators. During the functional test or functional activities, can point out the poor period in gait that have to be facilitate in structural level. There are many access methods with patient position and potentiality. The methods are using of rhythmic initiation, replication and combination of isotonic with standing position. Clinically using it on weight transfer onto the stance leg, loading response, loading response and pre-swing, terminal stance, up and downwards stairs.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.7 no.4
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• pp.819-825
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• 2003

The purpose of this study is to develop the speaker recognition system which can select one of operating modes in FES for general paralysis patients. As spiral injury by traffic accident, industrial disaster, or stroke has been increased, the development of FES(Functional Electrical Stimulator) system is urgent to prevent paralysis and atrophy, and to assist the patients walking. For these patients we developed FES system(1). To operate this system one of several operating modes must be selected. As this can not be done by general paralysis patients, an attempt has been tried in this study to select the mode by speaker recognition system. RSC-300 of sensory co. has been chosen as a speaker recognition chip, and PIC16F84 is adapted to interface RSC-300 and FES system.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.9 no.7
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• pp.2488-2511
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• 2015

Data redundancy has high impact on Wireless Sensor Network's (WSN) performance and reliability. Spatial and temporal similarity is an inherent property of sensory data. By reducing this spatio-temporal data redundancy, substantial amount of nodal energy and bandwidth can be conserved. Most of the data gathering approaches use either temporal correlation or spatial correlation to minimize data redundancy. In Collective Prediction exploiting Spatio Temporal correlation (CoPeST), we exploit both the spatial and temporal correlation between sensory data. In the proposed work, the spatial redundancy of sensor data is reduced by similarity based sub clustering, where closely correlated sensor nodes are represented by a single representative node. The temporal redundancy is reduced by model based prediction approach, where only a subset of sensor data is transmitted and the rest is predicted. The proposed work reduces substantial amount of energy expensive communication, while maintaining the data within user define error threshold. Being a distributed approach, the proposed work is highly scalable. The work achieves up to 65% data reduction in a periodical data gathering system with an error tolerance of 0.6℃ on collected data.

• Transactions of the Korean Society of Mechanical Engineers
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• v.18 no.2
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• pp.323-338
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• 1994

This paper outlines a framework for performing intelligent sensor validation for a diagnostic expert system while reasoning under uncertainty. The emphasis is on the algorithmic preprocess technique. A companion paper focusses on heuristic post-processing. Sensor validation plays a vital role in the ability of the overall system to correctly detemine the state of a plant monitored by imperfect sensors. Especially, several theoretical developments were made in understanding uncertain sensory data in statistical aspect. Uncertain information in sensory values is represented through probability assignments on three discrete states, "high", "normal", and "low", and additional sensor confidence measures in Algorithmic Sv.Upper and lower warning limits are generated from the historical learning sets, which represents the borderlines for heat rate degradation generated in the Algorithmic SV initiates a historic data base for better reference in future use. All the information generated in the Algorithmic SV initiate a session to differentiate the sensor fault from the process fault and to make an inference on the system performance. This framework for a diagnostic expert system with sensor validation and reasonig under uncertainty applies in HEATXPRT$^{TM}$, a data-driven on-line expert system for diagnosing heat rate degradation problems in fossil power plants.

• The Research Journal of the Costume Culture
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• v.23 no.3
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• pp.498-511
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• 2015

This paper examines advertising images of fashion brands in vertical social network site (SNS) from the viewpoints of message strategies. Vertical social network sites are types of social curation systems applied to social networking, where information is selected, organized, and maintained. Fashion brands communicate with consumers by presenting images on vertical SNSs, anticipating improvements in brand image, popularity, and loyalty. Those images portray content for particular brands and seasonal concepts, thus creating paths for product sales information. Marketing via SNSs corresponds to relationship marketing, which refers to long-term interrelationship and value augmentation between the company and consumer, and viral advertising, which relies on word of mouth distribution via social network platforms. Taylor's six-segment message strategy wheel, often used for analyzing viral ads, was applied to conduct a content analysis of the images. A total of 2,656 images of fashion brands advertised on Instagram were selected and analyzed. Results indicated that brand values were somewhat related to the number of followers. Follower rankings and comment rankings were also correlated. In general, fashion brands projected sensory messages most often. Acute need and rational messages were less common than other messages. Sports brands and luxury brands presented sensory messages, whereas fast fashion brands projected routine images most often. Fashion brands promoted on vertical SNSs should portray advertising images that combine message strategies

• Proceedings of the IEEK Conference
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• 2003.07d
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• pp.1283-1286
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• 2003

Human can update the memory with new information not forgetting acquired information in the memory. ART(Adaptive Resonance Theory) does not need to change all information. The methodology of ART is followed. The ART updates the memory with the new information that is unknown if it is similar with the memorized information. On the other hand, if it is unknown information the ART adds it to the memory not updating the memory with the new one. This paper shows that ART is able to classify sensory information of a certain object. When ART receives new information of the object as an input, it searches for the nearest thing among the acquired information in the memory. If it is revealed that new information of the object has similarity with the acquired object, the model is updated to reflect new information to the memory. When new object does not have similarity with the acquired object, the model register the object into new memory