• 한국식품조리과학회지
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• 제24권4호
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• pp.473-479
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• 2008

The principal objective of this study was to evaluate the sensory properties and physical characteristics of muffins produced using different fats(butter, grape seed oil) and mixing methods(Creaming method, Foam method, Single-stage method). The muffins weighed between $63.25{\sim}64.50$ g and were $5.77{\sim}6.42$ cm in height. In a texture analyzer test, muffins prepared via the single-stage method with butter evidenced the highest hardness, gumminess, and chewiness values among the five kinds of muffin prepared in these experiments. The springiness value was highest in the muffin prepared via the foam method with grape seed oil. In the sensory evaluation, we detected no significant differences among the muffins in terms of flavor($4.76{\sim}5.24$), taste($4.65{\sim}5.29$), softness ($4.65{\sim}5.41$), and overall acceptability ($4.47{\sim}5.29$). In the chemical composition analysis, moisture and crude protein contents were found to be higher in the control group(p<0.05) than in the muffin prepared via the foam method with grape seed oil(p<0.01). We noted no significant differences among the muffins in terms of crude lipids or crude ash content.

• 대한감각통합치료학회지
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• 제3권1호
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• pp.57-65
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• 2005

Objective : The purpose of this study was to investigate the effect of sensory stimulation for static balance on normal children. Sensory input was consisted of colors, and music tempo stimulation. Methods : Participants were consisted of 20 normal kindergarten children ranging in age from six to seven years. The static balance was tested by a BPM(Balance Performance Monitor). In this study one-way ANOVA was used and the statistical significance level of results was determined at 0.05. Results : 1. According to color stimulation, there was no significant difference in static balance among red, yellow, green(p>0.05). 2. According to music tempo stimulation, there was no significant difference in static balance, among the high music tempo and low music tempo children in a general environment(p>0.05). 3. However, both green color and low music tempo stimulation have a little effect on static balance on normal children. Conclusion : These results indicate the possibility that the application method of green color and low music tempo stimulation may help in the improvement of static balance for the disabled children. This study will be used as the foundational data of therapeutic environment for the disabled children.

• 한국식품과학회지
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• 제29권1호
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• pp.96-100
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• 1997

식빵을 직접반죽법에 따라 제조하면서 원료의 혼합공정에 carboxymethyl chitosan (CMC)를 처리하여 제품의 품질수명을 연장시키는데 미치는 영향요인 중 노화도, 항균성 및 관능적 특성, 수분활성도를 조사한 결과는 다음과 같았다. CMC로 처리한 처리구 C-I과 C-II는 대조구 C-0에 비하여 노화가 지연되었으며, 특히 빵의 저장 중 부패의 원인이 되는 Aspergillus, Penicillium 등과 같은 곰팡이의 생육을 억제시켰다. 또한 평점법에 따라 관능검사를 실시한 결과 향, 이취, 전체적인 기호도는 저장기간동안 유의적인 차이를 나타내지 않았으나, 조직감은 C-0와 C-II 처리구 간에는 5%수준에서 유의적인 차이를 보였다.

• 제어로봇시스템학회논문지
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• 제20권8호
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• pp.795-800
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• 2014

In this paper, a vibrotactile pad system, T-mobile, is developed to provide vibrotactile cues for hand-held devices. A grooved and slim design is adapted to the back-side plane of the T-mobile, and the contact part consists of 12 vibrotactile panels which can operate independently and separately. To be isolated among vibrotactile actuators, the surface of the cover is divided into several pieces. Each vibrating module consists of a linear resonant actuator, a section of covering surface, and a vibration isolator. In order to provide spatial and directional information, sensory saltation and phantom sensation are applied to the T-mobile. To evaluate the developed device, two experiments were conducted to test whether directional information and spatial information can be successfully displayed by the device. Additionally, in order to find optimal stimulation by sensory saltation, an empirical test was conducted. As a result, spatial and directional information would be useful for displaying intuitive information for hand-held devices with vibrotactile feedback and reasonable near-optimal value for sensory saltation was obtained.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• 제30권4호
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• pp.339-344
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• 2004

The purpose of this study was to evaluate neurosensory disturbance associated with implant surgery performed by implant practitioner (n=47) composed of trained oral surgeon, periodontist, prosthodontist. The incidence, type and duration of sensory disorder were investigated. Anatomical factor of the patient and experience of operator were also evaluated. The result revealed high incidence of inferior alveolar nerve damage (45%) regardless of experience of implant practitioner. The sensory disturbance sustained within 6 months for 61% of cases, which revealed almost normal recovery of nerve function. Initial neurologic sign after nerve damage was not coincide with their consequence of recovery. Half of the practitioners tried surgical intervention to the implants such as removing the fixture, partial unscrewing or re-implant shorter fixture, of which trial regarded as effective measure for 53% of cases. The result indicates that the objective method of sensory nerve evaluation should be introduced to the implant practitioners and the importance of informed consent for possibility of nerve damage in mandibular implant fixation.

• Child Health Nursing Research
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• 제9권3호
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• pp.259-271
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• 2003

Purpose: The purpose of this study was to evaluate the effectiveness of sensory stimulation therapy on the physical growth and behaviors of infants accommodated at two Korean orphanages. Method: Thirty-eight full term infants were assigned to a control (n=20) or an experimental (n=18) group within 14 dys of birth. In addition to routine orphanage care, infants in the experimental group received 15 minutes of massage twice a day, 5 days a week for 4 weeks. Result: Compared to the control group, the experimental group had gained significantly more weight and had larger increases in length and head circumference after the 4-week intervention period. In addition, the experimental group showed significantly better behavioral performance in the scoring of habituation (e.g., light), motor (e.g., motor maturity), and state range (e.g., peak of excitement, rapidity of build-up) behavioral clusters of Brazelton's NBAS. Conclusion: These data demonstrate that sensory stimulation therapy may facilitate the physical and behavioral development of the newborn infants placed in the orphanages.

• 동아시아식생활학회지
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• 제6권3호
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• pp.307-316
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• 1996

This study was carried out as part of a basic works to improve the native chicken uses. The mechanical test on the native chicken boiled plain broth and the sensory test was surveyed the preference of three kinds of chickens(native chicken, whangchu, broiler) prepared with six different cooking methods-chicken boiled plain, chicken broiled in microwave, stewed chicken, chicken fried with spice, chicken cutlet, chicken curry using 120 Yeungnam University students and graduate students as the panel. The results were as follows; The panels preferred the viscosity of chicken boiled plain broth for two hous. The viscosity of chicken boiled plain broth for two hous with the spindle at 5, r.p.m. of 20.50.100 was 8.6, 13.6, 9.9 respectively, and salt concentration was 0.40wt%. In the wensory test by cooking mehtods, the results of preference are in the following order-chicken curry, chicken cutlet, chicken fried with spice, stewed chicken, chicken boiled plain and chicken broiled in microwave. The most preferred cooking method of the native chicken, whangchu and broiler is chicken boiled plain, broiled in microwave and stewed chicken resectively. They preferred the native chicken in texture and taste. But in color, aroma and appearence among the sensory characteristics, whangchuwas preferred by the panels.

• 한국식품영양과학회지
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• 제24권4호
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• pp.601-605
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• 1995

To efficiently utilize not only fresh chestnut(FC) but also wormy chestnut(WC), four types of chestnut starches which were fresh chestnut starch(FCS), fresh chestnut crude starch(FCCS), wormy crude starch(WCS) and wormy chestnut crude starch(WCCS) were extracted from them, respectively. The mooks were prepared with four types chustnut starches and a acorn crude starch(ACS) as control. Sensory evaluation by five points method indicated that the mooks had noticeable differences in smoothness, taste and fragrance, and no noticeable differences in color and texture. The total scores of mooks for sensory evaluation were higher in order of FCS, FCCS, WCS, ACS. Retrogradation properties for the chestnut mooks prepared by five type starches which were FCS, FCCS, WCS, WCCS and FWCCS(mixing FCCS and WCCS with same weighs) were also investigated with the variation in the starch concentration, storage time and storage temperature by hardness of textural properties. The results indicated that when the mooks which were prepared with starches(all but FWCCS), concentration 8% and 10% were storaged for 7 days at 15$^{\circ}C$, there were no variations in the qualities (hardness) of the chestnut mooks.

• PNF and Movement
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• 제4권1호
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• pp.51-62
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• 2006

Purpose : The purposes of this study were to test the effect of proprioceptive and vestibular sensory input on expression of BDNF after traumatic brain injury in the rat. Subject : The control group was sacrificed at 24 hours after traumatic brain injury. The experimental group I was housed in standard cage for 7 days. The experimental group II was housed in standard cage after intervention to proprioceptive and vestibular sensory(balance training) for 7 days. Method : Traumatic brain injury was induced by weight drop model and after operation they were housed in individual standard cages for 24 hours. After 7th day, rats were sacrificed and cryostat coronal sections were processed individual1y in goat polyclonal anti-BDNF antibody. The morphologic characteristics and the BDNF expression were investigated in injured hemisphere section and contralateral brain section from immunohistochemistry using light microscope. Result : The results of this experiment were as follows: 1. In control group, cell bodies in lateral nucleus of cerebellum, superior vestibular nucleus, purkinje cell layer of cerebellum and pontine nucleus changed morphologically. 2. The expression of BDNF in contralateral hemisphere of group II were revealed. 3. On 7th day after operation, immunohistochemical response of BDNF in lateral nucleus, superior vestibular nucleus, purkinje cell layer and pontine nucleus appeared in group II. Conclusion : The present results revealed that intervention to proprioceptive and vestibular sensory input is enhance expression of BDNF and it is useful in neuronal reorganization improvement after traumatic brain injury.

• PNF and Movement
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• 제5권1호
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• pp.9-17
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• 2007

Purpose : The purpose of this study was to test the effect of balance training for proprioceptive and vestibular sensory stimulation and therapeutic environment on expression of BDNF after traumatic brain injury in the rat. Subject : Twelve Sprague-Dawley rats were randomly assigned into group I and group II. After traumatic brain injury, group I was housed in standard cage for 7 days. Group II was housed in therapeutic cage after balance training for 7 days. Method : Traumatic brain injury was induced by weight drop model and after operation they were housed in individual standard cages for 24 hours. After 7th day, the rats were sacrificed and cryostat coronal sections were processed individually in goat polyclonal anti-BDNF antibody. The morphologic characteristics and the BDNF expression were investigated in injured hemisphere section from immunohistochemistry using light microscope. Result : Immunohistochemical response of BDNF in lateral nucleus, purkinje cell layer, superior vestibular nucleus and pontine nucleus appeared very higher in group II than in group I Conclusion : The present result revealed that simultaneously application of balance training for proprioceptive and vestibular sensory stimulation input and therapeutic environment in traumatic brain injured rats is enhance expression of BDNF and it is facilitates neural plasticity.