• Culinary science and hospitality research
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• v.17 no.4
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• pp.295-306
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• 2011

This study aims to increase the flavor of a lamb filet dish. The method used was as follows. Four kinds of crusts(mustard, herb & garlic, nuts, mushrooms) were made, and they were topped over lamb filet steaks. After cooking them, the good samples (mustard(MU3), herb & garlic(HG2), nuts(NC2), mushrooms(MC3)) by different materials through a sensory test were classified The selected samples were named as 1. Blank, 2. ECl(MU3), 3. EC2(HG2), 4. EC3(NC2), and 5. EC4(MC3). And then another sensory test was conducted targeting the samples to find out which crust had the best preference value. The results of the sensory test were statistically calculated Summarizing the results, all 4 kinds of samples topped with 4 different crusts showed much higher values than Blank, the control group. That indicates that the cooking method topping a crust on a lamb filet steak dish is very effective. Among them, the HG2 sample produced by mixing 70% of bread crumbs(115.5g) and 30% of garlic chop(49.5) with the base spice consisting of parsley 8g, rosemary 3g, basil 4g and olive oil 50g was evaluated as the best crust.

• Physical Therapy Korea
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• v.27 no.3
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• pp.191-198
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• 2020

Background: Stroke patients experience multiple dysfunctions that include motor and sensory impairments. Therefore, new intervention methods require a gradational approach depending on functional levels of a stroke patient's activity and should include cognition treatment to allow for a patient's active participation in rehabilitation. Objects: This study investigates the effect of integrated revision of electrical sensory stimulation, which stimulates somatosensory and action observation training, which is synchronized cognition intervention method on stroke patients' functions. Methods: Twenty-one stroke patients were randomized into two groups. The two groups underwent twenty minutes of intervention five times a week for three weeks. This study used an electromyogram to evaluate symmetric muscle activation of lower extremities and muscle onset time when performing sit to stand before and after intervention. A weight-bearing ratio was used to evaluate the weight-bearing of the affected side in a sit to standing. To evaluate sit to stand performance ability, this study performed five timed sit to stand tests. Results: The two groups both showed statistically significant improvement in muscle onset time of lower extremity, static balance ability in a standing position, and sit to stand performance after the intervention (p < 0.05). In addition, the action observation and synchronized electrical sensory stimulation group showed significant improvement in symmetric muscle activation of lower extremities and weight-bearing ratio of the affected side (p < 0.05). Conclusion: action observation and synchronized electrical sensory stimulation (AOT with ESS) can have positive effects on a stroke patient's sit to stand performance, and the intervention method that provides integrated AOT with ESS can be used as new nervous system intervention program.

• Journal of Korea Society of Industrial Information Systems
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• v.11 no.2
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• pp.69-78
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• 2006

This paper is concerned with analyzing the images of Korean automobiles using, so called, sensory engineering, which adapts the sensory and subjective assessment of human beings in evaluating the quality of product. The methodology of analysis is suggested in this paper according to the following steps. First, 14 pairs of adjectives, which describe the image of object cars in view of the semantic differential method, are derived from consulting with several expert panels. Nextly, factor analysis is performed in order to obtain the axises, by which the images space of the object automobiles are specified, and then the images of the object automobiles are measured by the coordinate of all the object automobiles in the image space. In this paper, a sensory estimation experiment is performed to a panel consisting with In undergraduate students residing in the region of Daegu. From the result of analysis of this paper, target images, which the automobile manufacturers are intended, are achieved by and large except one company.

• Journal of The Korean Society of Integrative Medicine
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• v.10 no.2
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• pp.203-210
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• 2022

Purpose : The purpose of this study was to investigate the effect of vestibular sensory stimulation exercise on the limit of stability, dynamic weight shift, and upper and lower extremities reaction time in adult women. Methods : This study was conducted with 30 female. All subjects were randomly and equally assigned to an experimental group and a control group of 15 each. Subjects assigned to the experimental group received vestibular sensory stimulation training for 6 weeks. For the intervention, vestibular sensory stimulation exercises were conducted by referring to the Hamid exercise method and the Cawthorne-Cooksey exercise method, and the control group did not receive any intervention. All subjects were tested for limit of stability, dynamic weight shift, and upper and lower extremities reaction time before and after the intervention. Results : The results of this study showed significant differences between groups in reaction time, moving velocity, and directional control in the limit of stability test after intervention. In the dynamic weight shift test after intervention, there was a significant difference between the groups in the slow directional control of left and right. And in the upper and lower extremities reaction time test after intervention, both scores and reaction time showed significant differences between groups. Conclusion : As a result, the three vestibular sensory stimulation exercises applied in this study improved the limit of stability, dynamic weight shift, and upper and lower extremities reaction time.

• Child Health Nursing Research
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• v.10 no.2
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• pp.180-187
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• 2004

Purpose: This study was designed to investigate effect of sensory stimulation on the mother-infant interaction in premature infants. Method: The subjects of this study consisted of 36 pairs of premature infants and their mothers from NICU of one university hospital located in Taegu, 18 pairs for intervention group and 18 pairs for control group. The data were collected from May, 1999 to October, 2000. For the intervention group Field's sensory stimulation(tactile and kinesthetic stimulation) was applied 2 times a day for 10 days(10:00-11:00 in the morning and 7:00-8:00 in the afternoon by researcher and mother). To determine mother and infant interaction during feeding, tool developed by Kim Mi-Ye(1999) was used. Collected data were analyzed with SAS program using chi-square test and t-test. Result: Significant differences were found in mother-infant interaction between two groups(t=-5.38, p=.00). It indicates that sensory stimulation was effective in improving mother-infant interaction. In the aspects of the quality of mother-infant interaction, sensory stimulation was most effective in improving sensitivity to mother and infant's synchronic behaviors(t=-5.43. p=.00) and followed by growth fostering(t=-5.07, p=.00), sensitivity to infant's cues(t=-4.53, p=.00), clarity of infant's cues(t=-3.03, p=.00) and responsiveness to the mother's behaviors(t=-2.14, p= 0.04). Conclusion: Based on the result of this study, it is suggested that maternally administered sensory stimulation should be applied clinical practice to improve interaction of premature infants and their mothers.

• Food Quality and Culture
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• v.3 no.1
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• pp.1-5
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• 2009

The objective of this study was to develop a reliable and reproducible descriptive analysis procedure for Korean style sweet pumpkin gruel (Hobakjuk). The sensory attributes of the sweet pumpkin gruel were developed and defined, the sample preparation method was standardized, and the sensory evaluation procedure for a sample was established. Seven types of sweet pumpkin gruel (five ready-to-eat type vs. two ready-to-heat type) were selected to be analyzed. Panel training and descriptive analysis were carried out with these 7 samples. A total of 12 sensory attributes (2 aroma/odor, 5 taste/flavor, 4 texture/mouthfeel, and 1 aftertaste attributes) were developed to describe the sensory characteristics of the sweet pumpkin gruel. The definition and reference standards for each sensory attribute were determined to clearly understand each attribute. In the main experiment, trained panelists evaluated the sensory characteristics of the 7 gruel samples based on a fifteen-point intensity scale using the developed attributes. The results were statistically analyzed by analysis of variance, principal component analysis, and cluster analysis. The results showed that the 7 sweet pumpkin gruel samples significantly differed in their intensities of all attributes except for sweet pumpkin aroma and viscosity. The ready-to-eat style samples were distinctly characterized by their sweet pumpkin aroma and flavor, whereas the ready-to-heat style samples were markedly characterized by their low intensity of gelatinized starch and pumpkin flavor retention.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.512-520
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• 2012

This study investigated the sensory characteristics of adlay tea favorably consumed by Korean consumers and analyzed the drivers behind for liking or disliking adlay tea. Six adlay tea products showing the highest market share in South Korea were selected. Sensory properties of the six products were analyzed using generic descriptive analysis. Among these, four products were further selected for consumer taste acceptance test. Sensory lexicons of adlay tea were developed by trained panelists, and the sensory characteristics of each adlay tea product were measured based on the perceived intensities of these attributes elicited from the samples. In the consumer taste acceptance test, frequent tea and coffee drinkers participated. Consumers rated the acceptance of each tea product on a 9-point hedonic scale and evaluated the reasons for liking or disliking each product based on the check-all-that-apply method. Analysis of Variance, principal component analysis, frequency analysis, and correspondence analysis were utilized for statistical analysis. Twenty sensory attributes were developed in order to characterize the six adlay tea products. The results of the descriptive analysis showed that attributes such as viscosity, black soybean flavor, goso flavor, peanut flavor, seaweed flavor, green, and presence of chunks were key factors differentiating the adlay tea products. In the consumer taste test, roasted flavor, goso flavor, peanut flavor, and presence of chunks were positive drivers for liking the adlay tea products, whereas seaweed and green flavors were negative attributes that drove consumers away.

• The Journal of the Society of Stroke on Korean Medicine
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• v.24 no.1
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• pp.55-66
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• 2023

■Objective The aim of this study is to report the effects of Korean medicine treatment on patients complaining of sensory disorder of Lateral medullary syndrome caused by lateral medullary infarction. ■Method The patient received Sogyeonghwalhyeoltang, acupuncture, electroacupuncture, TENS and Jungsongouhyul pharmacopuncture treatment for 18 days. Abnormal sensation was evaluated using the Numerical Rating Scale (NRS), and sensory ataxia was evaluated using quantitative sensory evaluation for light touch, pain, and temperature, and then the sensation was evaluated using % compared with sensation felt when normal was 100%. Symptoms were evaluated over a total of 3 weeks on 2/7, 2/14, and 2/21. ■Results After treatment, NRS scores decreased both when the abnormal sensation was stable and when stimulated. The recovery score for sensory ataxia increased, with more pronounced recovery in the trunk area and slower recovery in the peripheral area. ■Conclusion This case shows that combined Oriental medicine treatment helps recover from sensory disorder in Lateral medullary syndrome.

• The Journal of Korean Academy of Sensory Integration
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• v.13 no.2
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• pp.31-41
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• 2015

Objective : Purpose of this study is to develop a Sensory Processing Scale for Children (SPS-C) to screen sensory processing problems for children aged 3 to 5, and examine validity of the assessment. Method : A draft version of Sensory Processing Scale for Children (SPS-C) has been developed and it was utilized to 138 caregivers of children who are 3 to 5 years old. Rasch analysis was used to test construct validity of SPS-C. Through the Rasch analysis, unidimensionality and adequacy of the rating scale were examined. Results : Based on the Rasch analysis, it was found that six items out of 56 items (10.7%) are misfits. And the results also showed that 3-points rating scale is more adequate than 5-points scale for SPC-C. Conclusion : The construct validity of a newly developed assessment, Sensory Processing Scale for Children (SPS-C), was established through this study. Further studies are needed to examine other psychometric properties of the assessment, using the one modified based on the results in this study.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.6
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• pp.81-88
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• 2016

This research investigated the sensory processing ability and selected subjects who had sensory processing problems, and divided the subjects into an experimental group and control group. The experimental group was educated with sensory processing intervention on the activities of daily living to determine its influence on the quality of life. The study was based on 230 university students with similar majors in 3 universities of Chungcheong area in the beginning of May, 2013. From here, 32 subjects who had issues with their sensory processing ability were selected. The 230 students were given a survey on the quality of life, individual characteristics, and sensory processing ability. Later, the 32 subjects who had problems with their sensory processing ability were divided into an experimental group and control group. The control group performed sensory processing intervention, whereas the control group did not. After the sensory processing intervention method for 6 weeks, the quality of life was re-evaluated. As a result, the total score of the quality of life after intervention was 98.69 in the experimental group and 84.81 in the control group (p=0.001). The physical score was 16.43 in the experimental group and 14.64 in the control group (p=0.008). The psychological score was 14.71 in the experimental group and 11.75 in the control group (p<0.001). The social score was 14.67 in the experimental group and 13.17 in the control group (p=0.032). The environment score was 14.66 in the experimental group and 12.34 in the control group (p=0.006). The experimental group showed a significant increase in all areas of the quality of life, whereas the control group did not. Through this result, it can be seen that a sensory processing intervention method in daily life can increase the quality of life for subjects with problems in sensory processing ability. Overall, it will be necessary to apply a treatment of various sensory intervention programs for adults and promote a better quality of life.