• Korean Journal of Acupuncture
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• 제32권3호
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• pp.136-143
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• 2015

This study was performed to comparative investigate the distribution of primary sensory and motor neurons associated with Cheonji(PC1) acupoint by using neural tracing technique. A total 4 SD rats were used in the present study. After anesthesia, the rats received microinjection of $6{\mu}l$ of cholera toxin B subunit(CTB) into the corresponding sites of the acupoints Cheonji(PC1) in the human body for observing the distribution of the related primary sensory neurons in dorsal root ganglia(DRGs) and motor neurons in the spinal cord(C3~T4) and sympathetic ganglia. Three days after the microinjection, the rats were anesthetized and transcardially perfused saline and 4% paraformaldehyde, followed by routine section of the DRGs, sympathetic chain ganglia(SCGs) and spinal cord. Labeled neurons and nerve fibers were detected by immunohistochemical method and observed by light microscope equipped with a digital camera. The labeled neurons were recorded and counted. From this research, the distribution of primary sensory and motor neurons associated with Cheonji(PC1) acupoints were concluded as follows. Muscle meridian related Cheonji(PC1) are controlled by spinal segments of C5~T1, C6~T4, respectively.

• 한국식품조리과학회지
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• 제15권5호
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• pp.475-482
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• 1999

This study was carried out to prepare green tea by traditional roasting process, Kujeungkupo, and to determine its sensory characteristics. The carotenoid content in green tea was increased by roasting and reached 1,317 mg/100 g by Kujeungkupo. Of all carotenoids, the contents of lutein and $\beta$-carotene were 1,170 mg/100 g and 111.1 mg/100 g, respectively. The total cathechin content in green tea was 14.57 g/100 g after 9th roasting. The more the number of roasting the little contents of cathechin in green teas. Of all cathechin, epigallocathechingallate was the highest(6.80g/100 g) followed by epicathechingallte and epicathechin. total cholrophyll content was 141 mg/100 g of green tea. The free sugar content in Kujeungkupo green tea wet 2.18 g/100 g, of which sucrose comprised 46% (1.01 g/100 g). The color value ($\Delta$E) of Kujeungkupo green tea was 16.25. In sensory evaluation, sweet taste was the highest in green tea roasted 3 times and the flavor was best in that roasted 5 times. The sweet and astringent tastes of green tea had negative relationships with a and b values. The content of cathechin in green tea had a negative relationship with sweet taste and a positive relationship with astringent taste.

• 한국식품조리과학회지
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• 제33권1호
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• pp.65-71
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• 2017

Purpose: This study was carried out to investigate the availability of raw Astragalus membranaceus as a food ingredient. Methods: Raw and dried A. membranaceus water extracts were used to examine the free radical scavenging activity, polyphenol and flavonoid contents, and antimicrobial activity. Also, the sensory characteristics of each water extracts were evaluated. Results: The free radical scavenging activity and total polyphenol and flavonoid contents of raw A. membranaceus extracts were higher than those of dried A. membranaceus extracts. The antimicrobial activities of raw and dried A. membranaceus extracts were examined against several food borne illness-causing microorganisms using the paper disc diffusion method. Inhibition zones were observed in Staphylococcus aureus subsp. aureus, Bacillus subtilis, Pseudomonas aeruglnosa, Salmonella enterica subsp. enterica, Escherichia coli and Bacillus cereus treated with raw extracts. Inhibition zones were observed in B. subtilis, P. aeruglnosa and S. enterica subsp. enterica treated with dried extracts. Raw A. membranaceus extracts had higher scores than dried extracts in sensory evaluation. Conclusion: Raw A. membranaceus was better in antioxidative, antimicrobial activities, and sensory characteristics than dried one.

• 한국식품영양학회지
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• 제28권2호
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• pp.189-195
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• 2015

Failure of the functions involved in ingestion leads to, not only loss of enjoyment of eating, but also protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but aging is a major cause. In the aging society, the proportion of elderly people with dysmasesis and difficulty of swallowing is expected to increase rapidly. Developing foods for the elderly that are easy to chew and swallow is thus required. This study was conducted to develop easily chewable and swallowable foods for the elderly who can crush foods and ingest with their own tongues, but occasionally have difficulty in drinking fluids such as water and tea. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in saltiness (p<0.05), sweetness (p<0.05), and overall quality (p<0.05). The optimum formulation of stir fried anchovy calculated by numerical and graphical methods was 3.74 g of soy sauces and 30.17 g of oligo-saccharides. Stir fried anchovy had a moisture content, hardness and adhesiveness of 76.52%, 2.10, and -1.57, respectively.

• 대한감각통합치료학회지
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• 제6권1호
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• pp.35-46
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• 2008

목적: 본 연구는 전정감각과 고유감각 제공을 기초로 한 감각통합치료를 통해 아스퍼거 아동의 전정 고유감각 처리 능력에 미치는 효과를 알아보고자 하였다. 연구방법: 연구대상은 P시에 거주하는 만 11세 2개월 된 남아로, 8세되던 해에 아스퍼거로 진단받았다. 본 연구는 개별 실험 연구 중 AB설계를 사용하였다. 실험과정은 기초선 기간(A) 3회, 중재 기간(B) 8회로 진행되었다. 기초선 기간에는 감각통합치료를 실시하지 않았으며, 중재기간에는 전정감각과 고유감각 제공을 기초로 한 감각통합치료를 실시하였다. 전정 고유감각 처리는 자세 조절 능력의 기초를 형성하므로 자세 조절 능력을 알아보기 위해 테이블 활동 후 아동의 앉은 자세 변화와 복와위 신전 자세를 평가하였다. 결과: 본 연구의 결과는 다음과 같다. 아동의 앉은 자세 조절 능력과 복와위 신전 자세는 기초선 기간과 비교하여 중재기간에 대부분 2 표준편차 이상으로 향상되었다. 따라서 전정감각과 고유감각 제공을 기초로 한 감각통합치료가 아스퍼거 아동의 전정 고유감각 처리능력 향상에 효과적이었다. 결론: 본 연구는 아스퍼거 아동이 보이는 감각처리의 어려움을 파악하여 감각통합치료를 접근하고 그 결과를 측정함으로써, 감각통합치료의 질적인 효과를 제시한데 의의가 있다.

• 대한감각통합치료학회지
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• 제7권1호
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• pp.59-69
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• 2009

목적: 본 연구는 전 학령기의 시설보호 아동을 대상으로 감각조절기능과 문제행동을 평가하여 수용기간에 따른 관계를 알아보고자 하였다. 연구방법: 연구대상은 부산지역 4개의 시설보호 아동 62명과 창원지역의 일반아동 26명으로 3-7세의 미취학 아동을 대상으로 하였으며, 신경학적 손상이 없고 청력이나 시력에 이상이 없는 아동으로 선정하였다. 감각조절능력은 단축 감각프로파일(SSP)을 사용하였고, 문제행동을 알아보기 위하여 아동행동체크리스트(CBCL)를 사용하였다. 결과 분석은 SPSS for windows 11.0을 사용하여 통계처리 하였다. 결과: 일반아동과 시설보호 아동의 감각조절능력을 비교하였을 때 움직임 민감성, 활력이 부족함과 허약함 항목에서 시설보호 아동의 점수가 통계학적으로 유의하게 낮았다. 일반아동과 시설보호 아동의 문제행동을 비교하였을 때 위축행동, 공격행동 항목에서 시설보호 아동의 점수가 통계학적으로 유의하게 높았다. 수용기간에 따른 감각조절능력을 비교하였을 때 통계학적으로 유의한 차이를 보이지 않았지만, 문제행동을 비교하였을 때 위축 행동에서 통계학적으로 유의한 차이가 있었다. 시설보호 아동의 일반적 특성에 따른 감각조절 능력 비교와 문제 행동 비교 중 각 기관의 점수가 통계학적으로 유의한 차이가 있었다. 결론: 이 연구를 통하여 시설보호 아동들이 환경적인 측면에서도 영향을 받고 있다는 것을 알 수 있으므로, 이러한 결과를 바탕으로 시설보호 아동에게 필요한 환경에 대하여 객관화된 자료를 제공해줄 수 있는 방법과 관련된 연구들이 나올 수 있기를 기대한다.

• 대한감각통합치료학회지
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• 제7권1호
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• pp.37-46
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• 2009

목적: 감각조절장애는 감각처리의 문제로 나타날 수 있는 하나의 증상군이다. 이러한 문제를 평가하기 위해 많은 도구들이 개발되어 사용되고 있다. Short Sensory Profile은 감각조절의 어려움을 선별하는 평가도구로 만 3세에서 10세 아동에게 사용할 수 있다. 본 연구는 Short Sensory Profile을 번안한 단축감각력의 국내 표준화를 위한 연구의 일환으로 7~9세 정상발달아동을 대상으로 성별, 연령간의 차이와 미국의 표준점수와의 비교 및 단축감각력 문항의 점수별 응답 비율을 조사하여 검사도구 문항으로 적합한지 그 특성을 살펴보고자 하였다. 연구방법: 단축감각력을 사용하여 남학생81명, 여학생 74명을 조사하였다. 결과: 1. 7~9세아동 단축감각력의 성별 유의미한 차이는 없었다. 2. 7~9세아동 단축감각력의 연령별 유의미한 차이는 없었다. 3. 평균과 1SD범위를 미국의 Short Sensory Profile 표준점수기준의 정상범주와 비교하였을 때, 하부영역과 총점에서 약간의 차이를 보였다. 4. 단축감각력 각 문항별 응답비율을 분석해 보았을 때 일반아동에게 50% 이상 나타나는 항목이 6문항이었다. 결론: 7~9세아동 단축감각력의 성별, 연령별 유의미한 차이는 없었다. 이는 이 연령집단의 아동들에게 같은 분류기준을 적용할 수 있을 것으로 보이며. 평균과 1SD범위를 미국의 Short Sensory Profile 표준점수 기준과 비교하였을 때, 하부영역과 총점에서 약간의 차이를 보였고 각 문항의 비율에서 일반아동에게도 흔히 나타나는 항목이 6개 있었다. 따라서 단축감각력에 대한 문항분석과 만 3~10세 전 연령을 포함한 국내 표준화에 대한 연구가 필요하다고 본다.

• 한국식생활문화학회지
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• 제6권3호
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• pp.251-255
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• 1991

The flavor and organoleptic properties of Hongju prepared by Kokja and Koji method were tested. There was no great difference of total acid in Hongju with different fermentation methods. The alcohol content of Hongju prepared by Koji method was higher than that of Kokja method and methanol content was very little as about $0.02{\sim}0.03$ mg/ml in all samples. The aldehyde content was $7.5{\sim}32$ mg% and fusel oil was higher in Hongju prepared by Koji method than that of Kokja method. As the result of sensory evaluation, new Hongju, S-N prepared by Kokja method with wheat and rice was to be best quality.

• 한국식품조리과학회지
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• 제26권4호
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• pp.428-433
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• 2010

The aim of this research was to determine the relationship between quality of puffer fish and soak time in maturing water. This research used the cutting cranial nerve method, which is called the MSK method. The data was analyzed using the SPSS program. Based on salinity analysis result, both moisture content and pH were measured after 20 min of soaking. As the salinity of the maturing water increased, the moisture content initially decreased then increased once the salinity was greater than 3%. However, the concentration of the maturing water did not influence the pH level. The texture properties were measured to assess the effect of soak time in the maturing water. Hardness of the sample was highest (3.99) at 20 min, and cohesiveness also showed a maximum value (0.26) at 20 min. Gumminess and chewiness were highest 1.04 and 4.09, respectively, when the fish was matured for 20 min. Sensory properties were evaluated, and springiness, umami flavor, texture, and overall preference were highest at 20 min of soak time. The results showed that maturing the puffer fish for 20 min provided the best quality of texture and sensory characteristics for the fish.

• Annals of Clinical Neurophysiology
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• 제7권2호
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• pp.83-87
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• 2005

Background: The study of the medial antebrachial cutaneous nerve (MABCN) is an underused electrodiagnostic tool. But its use is often crucial for assessing mild lower brachial plexus or MABCN lesions, and sometimes for differentiating an ulnar mononeuropathy from a lower brachial plexopathy. This study was designed to know the difference of amplitude and velocity in a stimulation method (orthodromic vs antidromic), side of an arm and sex according by age. Method: MABCN conduction studies were performed orthodromically and antidromically in 90 subjects (42 women and 48 men, ranging from 22 to 79 years of age). We divided subjects into three groups by age (group 1: 20-39 years, group 2: 40-59 years, group 3: 60-79 years). The mean sensory nerve action potential amplitudes and sensory nerve conduction velocities in each group was compared by stimulation method, side of an arm and sex. Result: The amplitudes and velocities made a significant difference between orthodromic and antidromic method in all age groups. At comparison in amplitude and velocity by side of an arm, only amplitude was significantly higher in right arm than left by any stimulation method. The amplitudes and velocities were of no statistically differences in sex except amplitude checked orthodromically in right arm. Conclusion: This study suggests that there is the differences in conduction study of MABCN by stimulation method and side of an arm.