• Proceedings of the Korean Information Science Society Conference
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• 1998.10c
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• pp.327-329
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• 1998

Up-Propagation is an algorithm for inverting and learning neural network generative models. Sensory input is processed by inverting a model that generates patterns from hidden variables using top-down connections. The inversion process is iterative, utilizing a negative feedback loop that depends on an error signal propagated by bottom-up connections. The error signal is also used to learn the generative model from examples. the algorithm is benchmarked against principal component analysis in experiments on images of handwritten digits.

• The Korean Journal of Physiology
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• v.25 no.1
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• pp.87-99
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• 1991

In order to elucidate whether capsaicin applied topically acts as a pain-producing subastance or as a tastant, neuronal activities of the chorda tympani nerve(CN), lingual nerve(LN), solitary tract nucleus(STN), and trigeminal nucleus(TGN) were recorded while thermal and taste stimuli, and capsaicin were being applied topically, and algesics intra-arterially to the tongue of cats anesthetized with ${\alpha}-chloralsoe$. In addition, the STN neurons were examined after wheat germ agglutinin-horseradish peroxidase(WGA-HRP) was applied to the CN. The CN fibers responded to taste and thermal stimuli, algesics, and capsaicin. Responses to capsaicin were significantly correlated with those to taste and thermal stimuli. The LN fibers mainly responded to mechanical and thermal stimuli, algesics, and capsaicin. Responses to capsaicin were significantly correlated with those to algesics. The STN neurons responded to taste and thermal stiumli, algesics, and capsaicin. Responses to capsaicin were significantly correlated with those to taste and thermal stiumli in somewhat different fashion from those of the CN fibers. The TGN neurons mainly responded to mechanical stimuli, algesics, and capsaicin. Correlations between responses to capsaicin and any others were not significant. After WGA-HRP was applied to the CN, the STN neurons which receive input from the CN were identified largely in the medio-ventral portion to the solitary tract. These results suggest that capsaicin produce taste as well as pain sensation. Sensory information evoked by capsaicin can be conveyed to the STN, especially medio-ventral portion, via the CN as gustatory information on the one hand, and to the STN or TGN via the LN as noxious information on the other. In addiation, the noxious information may be conveyed to the STN via the CN.

• Journal of the HCI Society of Korea
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• v.11 no.3
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• pp.23-30
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• 2016

The landscape of the current fitness trackers is not only limited to the aerobic exercises but also the weight training is comparatively excluded. Recently, a few weight training fitness tracker was released, human-computer interaction was not well designed due to the lack of considering the context. Because body movement would be intense while doing exercises, having exercise performers hold or operate a device makes a negative experience. As the wearable device is always inseparable to body, it could provide effective feedback because holding or operating a device is not necessary. Therefore, this study aims to make the exercise performers feel a natural feedback through the wearable device to do effective exercises. As a result, this study identified three findings. First, the information which exercise performers most needed was 'during exercise.' and the most necessary information for exercise performers through wearable device's sensory feedback was about 'pace control' with counting and motivation. Second, the order of the most preferred presentation type of sensory feedback was auditory feedback, haptic feedback and visual feedback. Third, the satisfaction, utility, usefulness score of sensory feedback as same as the personal trainer's feedback. In conclusion, this study illustrated the feedback design implications using a wearable device while doing weight training and the possibilities that wearable device could be substitute for personal trainer.

• Proceedings of the Korean Society of Embryo Transfer Conference
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• 2002.11a
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• pp.118-118
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• 2002

Programmed cell death (PCD) is thought as a well-controlled process by which unwanted cells are selectively eliminated. During the last decade many researches have elucidated molecules and their interactions involved in cell death by using largely in vitro induction of cell death or survival signals in a more defined manner, While these critical information and novel findings provide us with clearer understanding of mechanisms underlying cell death, it does by no means explain how PCD occurs and which cells or tissues are affected during normal embryonic development in vivo. In this study, we used zebrafish to examine whether the PCD is occurring selectively or randomly in developing embryos by whole mount in situ TUNEL analysis with specific markers for neural cells. The result revealed that the degree and distribution of TUNEL staining varied considerably throughout gastrulation stage, and there was also a number of TUNEL-negative embryos. Most of TUNEL-positive cells were scattered randomly throughout the blastoderm. During the gastrulation stage about 75 % of the embryos analyzed exhibited more than 5 TUNEL-positive cells. As the dorsal epiblast begins to thicken rather abruptly near the end of gastrulation, TUNEL-positive cells were mainly located along the dorsal side. Although there were some variations in TUNEL staining during segmentation and pharyngeal stages, TUNEL staining continued to be localized to the central nervous system, and was also detected in the sensory organs, trigeminal ganglions, and the primary sensory neurons. High levels of the cell death in developing brain between 20-somite and prim-6 stages are thought to play a role in the morphogenesis and organization of the brain. At prim-16 stage, cell death is considerably reduced in the brain region. Dying cells are mainly localized to the prospective brain region where ectodermal cells are about to initiate neurogenesis. As development progressed, high levels and more reproducible patterns of cell death were observed in the developing nervous system. Intensive TUNEL staining was restricted to the trigeminal ganglions, the primary sensory neurons, and sensory organs, such as olfactory pits and otic vesicles. Thus, PCD patterning in zebrafish embryos occurs randomly at early stages and becomes restricted to certain region of the embryos. The spatio-temporal pattern of PCD during the early embryonic development in zebrafish will provide basic information for further studies to elucidate genes involved in. regulation of PCD largely unknown in vivo during vertebrate embryogenesis.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.115-126
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• 2014

The purpose of this study was to offer primary information for development of Makgeolli adapted to the tastes of Chinese and marketing strategies for promoting consumption of Makgeolli in the Chinese market. This study was intended to investigate the Makgeolli drinking behavior through a survey and the sensory properties and preference of fresh and sterilized Makgeolli through sensory evaluation focusing on the Chinese students in Korea, becoming potential consumers of Makgeolli. The survey was conducted from October 9th to October 30th, 2013, and then 117 copies were adopted for the analyses. The results are as follows. 71.8% of the subjects liked Makgeolli, 56.4% drank 5-6 times a week, and 25.7% drank more than 2 bottles at a time. 61.5% of the subjects had purchasing experience. The routes of collecting information about Makgeolli were acquaintances(66.7%) and media sources(28.2%). In the sensory evaluation, sterilized Makgeolli(BS) that has a fresh odor, sweet and sour taste, cooling sensation, and good aftertaste got the best score in the overall acceptability, and fresh Makgeolli(KD) that has a strong nuruk odor, turbidity, bitter taste, and heavy mouthfeel got the lowest score in the overall acceptability. These results show that sweet, fresh, and refreshing Makgeolli suits Chinese's taste and word of mouth marketing through the expansion of tasting events would promote Makgeolli consumption in the Chinese market.

• The Journal of Korean Academy of Sensory Integration
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• v.8 no.1
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• pp.41-49
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• 2010

Objective : Multisensory integration (MSI) is the essential process to use diverse sensory information for cognitive task or execution of motor action. Especially, visual and somatosensory integration is critical for motor behavior and coordination. This study was designed to explain spatial and temporal characteristics of visual and somatosensory integration by neurophysiological research method that identifies the time course and brain location of the SI process. Methods : Electroencephalography (EEG) and event-related potential (ERP) is used in this study in order to observe neural activities when integrating visual and tactile input. We calculate the linear summation (SUM) of visual-related potentials (VEPs) and somatosensory-related potentials (SEPs), and compared the SUM with simultaneously presented visual-tactile ERPs(SIM) Results : There were significant differences between the SIM and SUM in later time epochs (about 200-300ms) at contralateral somatosensory areas (C4) and occipital cortices (O1&O2). The amplitude of the SIM was mathematically larger than the summed signals, implying that the integration made some extra neural activities. Conclusion : This study provides some empirical neural evidence of that multisensory integration is more powerful than just combing two unisensory inputs in the brain and ERP data reveals neural signature relating to multisensory integrative process. Since this study is preliminary pilot study, larger population and criteria are needed for level of the significance. Further study is recommended to consider issues including effect of internally-driven attention and laterality of interaction to make the evidence by this study solid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1623-1630
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• 2011

The effects of addition of citrus peel powders (C 0, 0.5, 1 & 2%), dried Lentinus edodes powders (L 0, 0.5, 1 & 2%), and their combination (C-L) on the chemical, sensory and textural properties of pork sausages were studied. Addition of 0.5, 1 or 2% C, L, and C-L all significantly decreased moisture content, pH, and color a-values of sausage samples, whereas ash content and color b-value were increased (p<0.05). C, L, and C-L did not affect protein, fat, carbohydrates contents or texture characteristics. Sensory evaluation was performed by multivariate data analysis, namely principal component analysis (PCA). Eighty-two percent total variation was observed in the main structured information among the test groups: the first (PC1) and second (PC2) components of variation were 59 and 23%, respectively. Eight parameters (sweet flavor, pork aroma, bitterness, rancidity, salty flavor, color, sour flavor and citrus aroma) were utilized to describe the main sensory characteristic of the sausages. Addition of 0.5, 1 & 2% citrus peel was obviously correlated with PC1 (salty flavor, sour flavor and citrus aroma, pork aroma, and sweet flavor and rancidity), whereas addition of 0.5 & 1% Lentinus edodes was related with PC2 (aroma and rancidity).

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.278-285
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• 2004

The effects of water, rye flour and vital gluten on the sensory properties of bread were studied by response surface methodology and sensory evaluations. A response surface model was used to evaluate the effects observed and to determine the optimum variations for rye bread. The study included 12 combinations of the following independent variables: Water(57, 62, 67%), Rye flour(0, 10, 30, 50%), and Vital gluten(0, 1, 3, 5%). Bread quality attributes determined were specific volume, color, texture, appearance, taste, chewiness, moisture, overall. Rye bread specific volume, sensory evaluation values and Instrumental testing results were significantly affected by variety (water, rye flour and vital gluten). Rye bread with a high specific volume was produced using water 67%, rye flour 10% and vital gluten 3%. Whereas, rye breads with a high overall sensory evaluation were water 62 %, rye flour 10 % and vital gluten 5%. And Specific volume predicted and overall preference also was shown high. It was shown that the experimental design used provided information about the rye bread of variation of water, rye flour and vital gluten and can be a useful supplement to standardized and optimized formulas in rye bread making. The results suggest that water, rye flour, vital gluten can be combined in rye bread making at various levels, contributing to optimize the functional properties of rye bread. These result represents that breads loaf volume related to directly consumer preference.

• Food Science and Industry
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• v.52 no.1
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• pp.40-51
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• 2019

For better understanding the relationship between consumers' perception and sensory characteristics of products, diverse types of rapid sensory profiling technique have been suggested as alternatives to conventional descriptive analysis. Among these, check-all-that-apply (CATA) method has gained popularity for studying consumers' perception and intuitive responses to products due to their simplicity, speed, and ease of use. CATA method has been used to gather consumers' perception derived from sensory characteristics of products as well as consumers' emotion responses to products in recent years. Moreover, many researchers reported that CATA method can be used to provide valuable information for product optimization by applying a penalty analysis and collecting responses to ideal product. Thus, this article reviews recent research using CATA in the field of sensory and consumer science and introduces practical applications to achieve various business objectives in food industry.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.7
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• pp.1015-1026
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• 2019

Objective: The objective of this study was to evaluate three different degrees of white striping (WS) addressing their automatic assessment and customer acceptance. The WS classification was performed based on a computer vision system (CVS), exploring different machine learning (ML) algorithms and the most important image features. Moreover, it was verified by consumer acceptance and purchase intent. Methods: The samples for image analysis were classified by trained specialists, according to severity degrees regarding visual and firmness aspects. Samples were obtained with a digital camera, and 25 features were extracted from these images. ML algorithms were applied aiming to induce a model capable of classifying the samples into three severity degrees. In addition, two sensory analyses were performed: 75 samples properly grilled were used for the first sensory test, and 9 photos for the second. All tests were performed using a 10-cm hybrid hedonic scale (acceptance test) and a 5-point scale (purchase intention). Results: The information gain metric ranked 13 attributes. However, just one type of image feature was not enough to describe the phenomenon. The classification models support vector machine, fuzzy-W, and random forest showed the best results with similar general accuracy (86.4%). The worst performance was obtained by multilayer perceptron (70.9%) with the high error rate in normal (NORM) sample predictions. The sensory analysis of acceptance verified that WS myopathy negatively affects the texture of the broiler breast fillets when grilled and the appearance attribute of the raw samples, which influenced the purchase intention scores of raw samples. Conclusion: The proposed system has proved to be adequate (fast and accurate) for the classification of WS samples. The sensory analysis of acceptance showed that WS myopathy negatively affects the tenderness of the broiler breast fillets when grilled, while the appearance attribute of the raw samples eventually influenced purchase intentions.