• Journal of the Korean Home Economics Association
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• v.39 no.12
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• pp.177-188
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• 2001

The purpose of this study is to investigate the fitness according to drafting method of the block patterns for women in Korea. The major findings of this study are as follows: 1. According to each sensory test of the frontal view, back view, side view and silhouette Block Pattern I is the best of them in summation of the sensory tests score. Block, Pattern D and I have good shape too. However the best block Pattern D shows good score in evaluation of overall fitness and silhouette. 2. Most of block patterns, which show high scores in sensory tests, are the Compromise Method taking merits of the Proportional Method and Short Measure Method among the Pattern Drafting Methods. Box-shape patterns show low score in the sensory tests. 3. Regarding to the number of measurement, the patterns of the Compromise Method using 6-8 measurements seem to be optimal. In degree of fitness, loose fit type basic patterns are better than other patterns from a viewpoint of the total satisfaction.

• Journal of International Academy of Physical Therapy Research
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• v.7 no.2
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• pp.994-998
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• 2016

The purpose of this study was to examine the effects of sensory stimulation type on the learning of the elderly. The study implemented elderly verbal learning test by evenly dividing a total of 40 elderly people into auditory stimulation followed by visual stimulation group(AVG), visual stimulation followed by auditory stimulation group(VAG), simultaneous visual and auditory stimulation group(SG), and auditory stimulation group(AG). The result are as follows. SSG showed highest results in most of the test, followed by AVG, VAG, and AG. In particular, SG showed a statistically significant difference in immediate recall total score and short delay free recall score(p<.05). In the post-hoc test results of immediate recall total score, SG showed highest score with a statistical significance. AVG showed the second highest score, followed by VAG and AG and all showed a statistic significance(p<.05).In the post-hoc test results of short delay free recall score, SG and AVG showed a statistically significantly higher score than AG(p<.05). The results suggest that simultaneous stimulation of visual and auditory sense is more effective for improving the learning of the elderly people than visual stimulation followed by auditory stimulation or auditory stimulation followed by visual stimulation.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.141-153
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• 2002

Water activity of sausage added Umbelliferaeceae wild plants powder was decreased as storage time was prolonged and all samples were lower than those of the control. During the storage period, pH values of all samples were decreased. Cooking loss and storage loss was decreased as storage time was prolonged and showed differential from added sample. L, a, b values had a tendency to decrease, during the storage period. As the percentage of the wild plants powder in sausage, L, a values were decreased and b value was increased. Total plate counts of bacteria were increased as storage time was prolonged and wild plants powder added sausages were lower than control. Coriander 3.0% added sausage was the lowest total plate counts of bacteria, 1.3$\times$10$^{6}$ at four week'storage. As the percentage of wild plants powder in sausage was increased, total plate counts of bacteria decreased. Springiness, cohesiveness, chewiness, gumminess and hardness value of all sample were increased or decreased as storage time was longer. But they did not showed greatest various with storage time as well as additives. The sensory score of wild plants powder 0.5% added sausage were the highest, but wild plants powder 3.0% added sausage were the lowest. All the sensory score of coriander added sausage were high. The sensory score of all sample were decreased as storage time was prolonged. In wild plants powder 3.0% added sausage, the relationship between color, flavor, chewiness, wetness, taste and overall of sensory evaluation and all item of the textural characteristic showed huh correlation score. When storaging sausage for two weeks, the correlation of relationship between hardness of sensory evaluation and chewiness of textural characteristic was high.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.738-742
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• 2005

We developed a musical composition and performing method for the dynamic expression of food taste, to replace the static expression obtained from a numerical sensory score and linguistic method. The musical score was composed using cognitive food sensory data gathered while eating potato chips via a computer equipped with a sound card and a master keyboard, as well as Cakewalk 9.0, Goldwave 5.0, and Windows Media Player. The music score included four lines, one representing sensory data and three reflecting three layers of human consciousness. Different time units were applied by incorporating different repetition cycles for the relevant consciousness layers. The musical scores of individual subjects differed in terms of the score pattern and its sound. The music representing food taste was played by four instruments and showed different sound and acoustic frequency patterns for each individual subject during the consumption of potato chips. The musical expression method was applied to analyze the individual taste characteristics in the cognition of food.

• The Journal of Internal Korean Medicine
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• v.39 no.5
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• pp.1023-1031
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• 2018

Objectives: The purpose of this study is to evaluate the effect of Korean medicine in a patient with sensory disturbance of the hands and feet diagnosed as hereditary motor and sensory neuropathy (Charcot-Marie-Tooth disease). Methods: A patient diagnosed with hereditary motor and sensory neuropathy (Charcot-Marie-Tooth disease) was treated with herbal medicine (Uchashinki-hwan-gami, Bosinji Granule, Ukgan-san-gami), acupuncture, moxibustion, and bee venom pharmacopuncture. Clinical improvements were evaluated using the numerical rating scale (NRS) and Toronto Clinical Neuropathy Score system (TCNSS). Results: Improvements in the total scores of NRS and TCNS were observed after Korean medicine treatments. NRS score decrease from 8 to 2, and TCNS score decreased from 10 to 7. Conclusion: Korean medicine treatment may be effective for sensory disturbance in hereditary motor and sensory neuropathy (Charcot-Marie-Tooth disease).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.42-46
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• 2006

The purpose of this study was to assess whether mechanical sensory score by Toyo Midometer can be substituted by near-infrared spectroscopy (NIRS) method in whole-grain milled rice samples. Toyo values of collected commercial brand rice (n=127) had comparatively wide ranges from 62.9 to 84.2 (Mean=70.5; S.D.=4.0). Calibration equation was developed using 73 samples. Standard error of calibration (SEC) for sensory score equation and $R^2$ were 0.95, and 0.94, respectively, however, percentage of variation in the reference method values (1-VR) which give a true indication of equation performance was slightly lower (1-VR=0.81) than calibration equation. It was demonstrated that, even though NIRS has potential as a rapid tools to predict rice sensory score, the prediction of sensory score in rice by NIRS needs to be further investigation on a large number of sample with different varieties and growing locations.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.323-328
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• 2013

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing an extract of the fruit of Hovenia dulcis Thunb (Hutgae), also known as liver function improvement and hangover removal. Aqueous extracts of Hutgae fruit and Hutgae fruit-soy sauce were used for determining the sensory evaluation. The intensity of the sweet smell and taste was predominated in the Hutgae fruit extract (p<0.05). Various seasoning items, such as apples, pears, dried figs, Korean bramble (Bokbunja), citron (Yuza) and sun-dried hot pepper (Taeyangcho), were used to determine the suitable type of seasoned soy sauce with the Hutgae fruit extract. In the sensory analysis, the highest overall preference (acceptance score 5) was obtained from the pear extract added to soy sauce with the Hutgae fruit. The overall preference of Yuza (score 4.9) and Taeyangcho (score 4.5) extracts also very well-matched the seasoning items for soy sauce with the Hutgae fruit extract. There was no difference among the extract mixtures of multi-seasoning items added to soy sauce with the Hutgae fruit extract. As more pear extract was added, a higher overall preference was obtained. On the other hand, as the more Yuza extract was added, the higher flavor intensity without the change of the overall preference was obtained. The overall preference of soy sauce with the pear- Yuza-Taeyangcho extract mixture was not different between with or without the Hutgae fruit extract. However, the overall preference (score 5.6) was significantly higher in the pear extract added to soy sauce with the Hutgae fruit extract compared with the pear extract added to soy sauce without the Hutgae fruit extract (score 4.8). These results suggest that soy sauce with the Hutgae fruit-pear extract mixture may be useful as a functional seasoning for various salad dressings.

• The Journal of Korean Academy of Sensory Integration
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• v.5 no.1
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• pp.21-30
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• 2007

Objective: This study was to provide a standard for the evaluation of The Korean version of Adolescent/Adult Sensory Profile(K-ASP) for University students and to investigate the difference of the subjective sense recognition regarding the characteristics of sensory processing. Method: The subjects consisted of 84 University students. A researcher examined subjective sense recognition and K-ASP for subjects. Visual Analog Scale used to evaluate subjective sense recognition and K-ASP was utilized to evaluate the characteristics of sensory processing. Results: 1. The average scores and standard deviation of K-ASP were $32.93{\pm}7.88$ for low registration group, $39.39{\pm}6.55$ for sensory seeking group, $38.94{\pm}9.13$ for sensory sensitivity group, and $34.24{\pm}7.85$ for sensory avoiding group. 2. The correlation between the total score on an each quadrant and the subjective sense recognition are -.27 for low registration group, .11 for sensory seeking group, .09 for sensory sensitivity group and .12 for sensory avoiding group. It showed the statistically significant correlation between the total score of low registration and the subjective sense recognition group(p<.05). 3. The average scores and standard deviation of the subjective sense recognition were $5.22{\pm}1.56$ for high threshold and $7.28{\pm}1.70$ for low threshold. The subjective sense recognition according to the characteristics of sensory processing showed the statistically significant difference. Conclusions: This study supports the theory that there is the difference of sensory recognition according to each individual and we found that people with difficulties of sensory processing acknowledge their characteristics of sensory processing well. Evaluation of sensory processing ability through interview or questionnaire supports the fact which it is reliable.

• The Journal of the Korea Contents Association
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• v.17 no.10
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• pp.280-288
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• 2017

The purpose of this study was to examine the sensory processing of adults with intellectual disabilities by Adolescent/Adult Sensory Profile(AASP). AASP was executed for 98 adults with intellectual disabilities residing in nursing home. The score of sensory processing ability expressed the conditions of being 'Less Than Most People' and 'Much Less Than Most People' in the all sensory processing areas of Low Registration, Sensory Sensitivity, Sensory Seeking, Sensory Avoiding. There was not significant difference in the sex. The score of sensory processing ability between teenagers(11 years to 17 years) and adult(above 18 years), teenagers statistically showed lower scores in the three sensory processing areas of Low Registration, Sensory Seeking, and Sensory Sensitivity. In addition, there was significant difference in the sensory processing areas of Low Registration and Sensory Avoiding according to the disability grading. In the future research, it is suggested to examine the sensory processing within residual setting and it need a study comparing sensory processing skills according to the disability grading by increasing subjects.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.415-420
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• 2009

This study was undertaken to investigate the effect of Opuntia humifusa on the improvement of quality properties of Korean Jeolpyun. Chemical and mechanical properties of unsupplemented Jeolpyun and Jeolpyun supplemented with 1%-4% O. humifusa. Also, a sensory evaluation by a trained panel was conducted. Concerning color difference, the L value decreased, but a and b values increased as O. humifusa content increased. Texture analysis revealed that hardness, cohesiveness and adhesiveness were the highest in the unsupplemented control group. The texture parameters decreased as the O. humifusa addition ratio increased. In sensory evaluation, color and taste scores were highest score in 2% O. humifusa supplemented samples, with no difference in flavor being evident. Chewiness and adhesiveness scores were highest score in 4%-supplemented O. humifusa samples. Overall quality score was highest in the 2% O. humifusa samples. The addition of $2{\sim}3%$ O. humifusa optimizes Korean Jeolpyun.