• 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.

• The Journal of Korean Academy of Sensory Integration
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• v.3 no.1
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• pp.1-11
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• 2005

Objective : The purpose of this study was to get the mean of duration of post-rotatory nystagmus test in normal children and to differentiate the duration of post-rotatory nystagmus test between normal children and children with pervasive developmental disorder. Method : 84 subjects were between 3 and 5 years of age and consisted of 64 normal children and 20 children with the pervasive developmental disorder. Analysis of the data was done by using t-test and ANOVA. Results : The results were as follows: 1. Range of duration of post-rotatory nyatagmus test in normal children was $5{\sim}22$second on left and $7{\sim}21$ second on right and the mean was 12.63 second on left and 12.59 second on right. 2. Range of duration of post-rotatory nystagmus test in children with the pervasive developmental disorder was $3{\sim}11$ second on both and the mean was 5.65 second on left and 5.60 second on right. 3. There was no significant difference between males and females with normal children in duration of post-rotatory nystagmus test. However, there was a significant difference of the mean duration between 3 and 5 years old normal group. 4. Children with pervasive developmental disorder significantly have relatively lower duration than the duration of post-rotatory nystagmus test of normal children. Conclusions : The results of the study showed significant difference between normal children and children with pervasive developmental disorder in duration of post-rotatory nystagmus test and suggest that they could be applied to the baseline of clinical therapy.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.81-92
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• 1999

This study attempted to examine the effect on sensory characteristics and texture of Kyongdan in various volumes of adding Sungumcho power. The results are summarised as follows. 1. Sensory evaluation: The best recipe of Sungumcho Kyongdan was Sungumcho powder 1%, 2%, 3%. 2. The result of rheometer test was 1%, 2%, 3%, 4%, 5% Sungumcho Kyungdan were stabler than 0%.

• The Journal of Korean Academy of Sensory Integration
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• v.20 no.2
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• pp.36-45
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• 2022

Objective : The objective of this study was to determine a discriminat validity of the Sensory Processing Scale-Children (SPS-C) for children with and without Sensory Processing Disorder (SPD). Method : The SPS-C was completed by parents of 151 Korean children including 68 typically developing children (control group), 83 children with SPD (known group) in the age range 3-5 years, in South Korea. ANCOVA with sex as covariable was used to identified the difference between the children with typically development and SPD. Results : Sensory processing differences in sensory domains and sensory factors were detected and the gender differences were not effective between typically developing children and children with SPD. Significant differences were found in all sensory domain score and total score except proprioceptive processing in sensory domain. In sensory factors, significant differences were found in overrsensitivity, underresponsivity, and discrimination, but sensory seeking was not significant. SPS-C was a valid assessment tool to identify or screen of SPD in Korea. Conclusion : The psychometric characteristics for the standardization study of SPS-C were presented, and the discriminant validity to screen the children with sensory processing problems was presented as a verified evaluation tool. SPS-C will be helpful in screening, analyzing and interpreting characteristics of sensory processing, and establishing an intervention plan.

• Archives of Reconstructive Microsurgery
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• v.10 no.2
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• pp.131-136
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• 2001

Purpose : The sensory radial forearm flap is used to recover the soft tissue defect of hand and foot. The aim of this study is to evaluate the results after sensory reconstruction using sensate radial forearm flaps. Materials and Methods : There were 9 cases of 8 patients (6 males and 2 females). The 7 cases of 6 patients were donated to foot, the 2 cases of 2 patients to hand. At operation, the ages of them ranged from 18 to 63 years (mean: 37.9 years). Sensory evaluation was performed using percentage(%) of responding area to the pinprick test and the static and moving two-point discrimination test (s-2PD and m-2PD). Results : The mean percentage of responding area to the pin prick test was 48.5%. The mean s-2PD and m-2PD of recipient hands were 37.2 mm and 28.8 mm. The mean s-2PD and m-2PD of recipient feet were 46.7 mm and 45.0 mm. The mean s-2PD and m-2PD of controls were 23.5 mm and 19.7 mm. Conclusion : All the recipients were less sensitive than the control, but the recipient hands more sensitive than the recipient feet. Although the small numbers were studied, the results suggested that the recovery of sensation in the innervated flaps was influenced by the recipient nerve. So the donor nerve seems to be selected as more sensitive and more distal nerve of donor site for better outcome.

• The Journal of Korean Physical Therapy
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• v.26 no.5
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• pp.365-371
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• 2014

Purpose: The aim of this study is to examine the effects of training in vestibular sensory stimulation on balance and gait of stroke patients. Methods: Twenty patients were randomly assigned to either the experimental group (n=10) or the control group (n=10). Patients in the experimental group received rotational stimulation training, vertical-horizontal stimulation training, gait training on a flat surface with vestibular sensory stimulation, and gait training on soft ground with vestibular sensory stimulation. Patients in the control group received general treadmill gait training. The intervention was applied four times per week, 25 minutes each time, for a period of four weeks. We measured Berg Balance Scale (BBS), Biodex Balance System, Timed up to Go (TUG) test and Dynamic Gait Index (DGI) to evaluate balance and gait ability. Results: BBS differed significantly in both groups between before and after the intervention (p<0.05) and changes in BBS after the intervention differed between the two groups (p<0.05). According to the Biodex Balance System test result, only the experimental group showed significant changes in balance in the conditions of static eyes open (SEC), dynamic eyes open (DEO), and dynamic eyes closed (DEC) (p<0.05). TUG test results differed significantly between prior to and after the training in both the experimental group and the control group (p<0.05) and changes in TUG after the intervention differed significantly between the two groups (p<0.05). DGI results showed significant change after the intervention in the experimental group only (P<0.05). Conclusion: Training in vestibular sensory stimulation was effective in improving static-dynamic balance and gait ability of stroke patients.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.41
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• pp.61.1-61.8
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• 2019

Background: The prognosis of recovery following microneurosurgery for injured lingual nerves varies among individual cases. This study aimed to investigate if recovery ratios of sensory and taste functions are improved by the microneurosurgery within 6 months after lingual nerve injury. Methods: We retrospectively assessed 70 patients who underwent microneurosurgery at the Wakayama Medical University Hospital for lingual nerve injuries between July 2004 and December 2016. Sensory and taste functions in lingual nerves were preoperatively evaluated using a static two-point discrimination test, an intact superficial pain/tactile sensation test, and a taste discrimination test. They were evaluated again at 12 and at 24 months postoperatively. The abundance ratio of Schwann cells in the excised traumatic neuromas was analyzed with ImageJ software following immunohistochemistry with anti S-100β antibody. Results: In early cases (microneurosurgery within 6 months after the injury), recovery ratios of sensory and taste functions were not significantly different at 24 months after microneurosurgery compared with later cases (microneurosurgery more than 6 months after the injury). Meanwhile, the ratio of patients with taste recovery within 12 months after microneurosurgery was significantly decreased in late cases compared with early cases. The abundance ratio of Schwann cells in traumatic neuroma was also significantly lower in later cases. Conclusion: Microneurosurgery more than 6 months after lingual nerve injury did not lead to decreased recovery ratio of sensory and taste functions, but it did lead to prolonged recovery of taste. This delay may be associated with a decrease in the abundance ratio of Schwann cells in traumatic neuromas.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1201-1207
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• 1999

To utilize the leaves of broccoli, the shape of which was similar with that of kale leaves, as a vegetable juice, the extracts from two types of vegetable leaves were subjected to the analyses of proximate com ponents, volatile sulfur compounds, vitamin C and minerals. The sensory evaluation of the juices, prepared from kale and broccoli leaves, were performed by duo trio test and scoring test. Among eight varieties of broccoli, four varieties('Pilgrim', 'Greenbelt', 'Salinas' and 'Shasta')were not significantly different from kale(p<0.05), based on the duo trio sensory test. Sulfur and nitrogen compounds present in the dichloromethane extracts of kale and broccoli leaves 'Pilgrim' were identified as 3 butenyl, allyl, butyl and 4 methylsulfinylbutyl isothiocyanate(sulforaphane), 4,5 epithiovalero, 4,5 epithio 3 hydroxyvalero, benzenepropane, 3 hydroxy 4 propene, 4 methylthio butane, 3 hydroxy 3 phenylpropane, 5 methy lsulfinylpentane, 4 methoxyphenyl 3 hydroxypropane nitrile and dimethyl trisulfide by GC/MSD analysis. Proximate components were observed to be relatively similar between kale and broccoli leaves. Vitamin C and sugar content were higher in broccoli leaves(125∼180mg% and 8∼12°Brix) than in kale(101mg% and 7oBrix). In mineral analysis by AA and ICP Mass, 'Pilgrim' showed a higher content of K, Fe, Mn, Zn and Se. In separate experiment, sensory scores of bitter taste and astringent taste were lower and scores of over all taste and over all acceptability, higher in broccoli('1243') juice than those in kale juice.

• 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.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.129-137
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• 1996

The purpose of this study was that to estimate the microbial and sensory quality by the method and time of holding in the step of holding of Cow's Knee Broth, Stir-Fry Pork and Cooked Cuttlefish that were provide at the industry foodservice establishment, then to suggest safer feeding by the reasonable holding method. The results are as follows: Cow's Knee Broth: holding at room temperature was shown that the number of mi- crobiology by passage of the holding time was higer than the case of holding at steam table, but it was lower after reheating it. As a result of sensory test, it was exellent to holding at steam table and to reheat after holding room temperature within four hours and six hours each. Stir-Fry Pork: as a result of microbial analysis, in the case of holding at the steam table microbes increased safer two hours, but after four and six hours they little reduced. In the case of holding at room temperature the number of microbes increased according to the passage of time. As a result of sensory analysis, its taste of room temperature holding was fine until four and six hours each. Cooked Cuttlefish: as a microbial analysis, it was shown that the amount of total plate counts of room temperature holding ten times as high as the latter after six hours. As the result of sensory analysis, the cold holding was better until six hours and the room temperature holding was fine just until two hours. As a result of food poisoning bacteria, it was negative in every test in sample against Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus.