• Korean Journal of Human Ecology
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• v.8 no.2
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• pp.355-362
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• 1999

The purpose of this study is focused on the quality of Kimchi by sensory evaluation in 67 research papers published by 8 kinds of food & nutrition related Korean journals from $1970{\sim}1995$. The results are summarized as follows : 1) Among 126 research papers on Kimchi, sensory evaluation results were shown in 67 papers. 2) The numbers of panelists for sensory evaluation were $10{\sim}12$ in 32 papers, $7{\sim}9$ in 15 papers, and $4{\sim}6$ in 6 papers. 3) The method of sensory evaluation applied was scoring test in all 67 papers. Among them, 25 papers utilized 5-points scale, 16 papers 9-points scale, and 11 papers 7-points scale evaluation. 4) Evaluated sensory characteristics were taste, texture, odor, appearance & color, and others. Sourness, salty, and carbonic taste in taste; hardness, crispness, and toughness in texture; moldy, acidic, and grassy odor in odor were the most frequently tested characteristics. 5) Fermentation/storage periods, fermentation/storage temperature, and concentration of salt/time of soaking in salt solution were the most frequently tested variables. 6) To evaluate the statistical difference, 31 papers applied F-test, and 9 papers were applied Duncan's multiple range test to determine which samples are significantly different from others. In 6 papers, correlation coefficients were calculated between sensory evaluation scores and the results of mechanical determinations.

• Journal of the Korea Convergence Society
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• v.11 no.9
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• pp.181-191
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• 2020

The purpose of this study was to compare the difference between the adaptive and internalizing/externalizing maladaptive behaviors of the sensory processing problemtic group classified from non-disabled preschoolers and to confirms the effects of sensory processing sub-factors on adaptive and maladaptive behaviors. This study participated in 335, 3-6 years typical preschoolers, carried out Short sensory profile, Vineland-II adaptive behavior scales. The study result in the sensory processing showed a significant positive correlation with the adaptive behavior, and a significant negative correlations were found in the internalizing/externalizing maladaptive behaviors. In the t-test, the problemtic group had lower adaptive behavior scores than the typical group. This study confirmed that atypical sensory processing affected not only adaptive behavior, but also internalizing/externalizing maladaptive problems, that sensory processing difficulties were more related to emotional and behavioral issues.

• The Journal of Korean Academy of Sensory Integration
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• v.16 no.1
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• pp.25-34
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• 2018

Objective : This study aims to figure out the effect that sensory integration group therapy has on the fine motor, social interaction and playfulness of preschool children with intellectual disability. Methods : Participants were four children from three to five years old who were diagnosed with intellectual disabilities and they participated in twelve sessions of sensory integration group therapy, sixty minutes per session and once a week. Sensory integration group therapy was composed of parallel and peer play-centered gross motor activities, art activities and sensory plays that were related to each theme. Erhardt Developmental Prehension Assessment (EDPA), Penn Interactive Peer Play Scale (PIPPS) and Test of Playfulness (ToP) were used to evaluate participants' fine motor, social interaction and playfulness before and after the intervention. Results of fine motor, social interaction and playfulness before and after the intervention were compared using Wilcoxon matched-pair signed rank test. Results : After sensory integration group therapy intervention, the fine motor skills of participants did not show significant increases, but social interaction and playfulness showed significant increases (p< .05). Conclusion : Although sensory integration group therapy with preschool children with intellectual disability did not show positive improvement in fine motor skills, it showed positive effect on social interaction and playfulness. Group sensory integration therapy might be an intervention approach for all children with disabilities.

• The Journal of Korean Academy of Sensory Integration
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• v.13 no.2
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• pp.21-29
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• 2015

Objective : This study compares sensory processing ability of children with and without spastic diplegia. In addition, it investigates characteristics of sensory processing differentiated by developmental phase such as pre-school age versus school age. Methods : Participants in this study are ordinal children without specific condition and children with spastic diplegia who are aged 3 to 10 years olds. Using Short Sensory Profile (SSP), sensory processing function of the participants was measured. The survey was distributed to caregivers of the children from November, 2013 to February, 2014, and it was suggested that the caregivers to record the questionnaire directly after approval from a rehabilitation hospital, a university hospital, welfare center, day care center, preschool and elementary school to participate in our study. Results : Group of children with spastic diplegia showed lower score than group of children with no special condition in the total score and the each score of all items of Short Sensory Profile. There was significant difference between the two groups in terms of the total score of sensory processing and the 5 factors except tactile sensitiveness and taste/smell sensitiveness among the 7 factors of test. In the comparison of different age groups, pre-school age group showed lower total score than school age group. Conclusion : This study provides a foundational evidence that can be used when therapist evaluate sensory processing function of children with spastic diplegia. There is need for more study about sensory processing functions of various types of children with cerebral palsy.

• Korean Journal of Food Science and Technology
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• v.19 no.3
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• pp.250-256
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• 1987

An attempt was made to establish a simple and rapid method for the evaluation of Kimchi quality. Four kinds of Kimchi included one home made traditional Kimchi were stored at $4^{\circ}C$ and$25^{\circ}C$ and biochemical changes, including pH, total acidity, volatile acidity, volatile basic nitrogen, vitamin C, NaCl, glucose, nitrite and resazurin value were determined and tested for the relationship with sensory evaluation. The change in pH, total acidity and resazurin value were highly correlated with the sensory maturity of Kimchi-Resazurin value was strongly influenced by the sample dilution and fermentation temperatures. It was concluded that resazurin test with sample solution of $2{\sim}4%$ could be used as a rapid method for the estimation of the maturity of Kimchi.

• Physical Therapy Korea
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• v.26 no.1
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• pp.19-27
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• 2019

Background: Compared to healthy people, patients with chronic lower back pain have reduced balance abilities which may cause proprioception problems, patients with chronic lower back pain avoid physical activities due to pain, and reduced activity levels lead to muscle weakening, which can further exacerbate pain. Recently, there have been many studies on the use of sensory stimulation; and among these studies, interventions that use vibrational stimulation have shown functional improvements in the patients. Objects: This study examined the effects of a stabilization exercise with vibration stimulation on the balance ability and disability in patients with chronic back pain. Methods: The subjects of the study were 30 persons who were randomly assigned to the experimental group and the control group, with 15 subjects in each. The subjects were evaluated before and after intervention via a balance ability test, the Korean Oswestry disability index (KODI) test, a pain test, and a proprioceptive sensory test. Both groups received general physical therapy. The experimental group performed the stabilization exercise with vibration stimulation, and the control group performed a general stabilization exercise, three times a week for six weeks. Results: After the intervention, both groups showed significant improvements in the balance ability test, the KODI test, the pain test, and the proprioceptive sensory test. The experimental group showed statistically significant, higher improvements than the control group in the balance ability test, the KODI test, and the proprioceptive sensory test. Conclusions: The stabilization exercise with vibration stimulation for patients with chronic back pain has been reported to provide greater functional improvements than the conventional intervention method. Therefore, the stabilization exercise in a vibration stimulation environment could be a useful intervention for patients with chronic back pain.

• Journal of the Korean Society of Costume
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• v.59 no.9
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• pp.16-25
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• 2009

The purpose of this study is to develop pattern of a Upper Garment Prototype for late elementary school aged girls. The body of late elementary school aged girls changes steadily up to the adult and is characterized by its periodic noticeable physical distinctions. This study is selected a test pattern from 3 existing patterns through a preliminary wearing test, conducted wearing tests, and sensory evaluations three times to review and improve the pattern, and presented the pattern of late elementary school aged girls. The research pattern was developed considering aesthetic and functional aspect. The average score of sensory evaluation on appearance was 4.13 for the research pattern, which was higher than 2.74 for the test pattern. The according to the results of verifying significant differences in the test items between the two patterns through the t-test, in the items such as pleats in the line of a waist, the ease of the girth of a waist, the location of shoulder line was superior to the test pattern. The average score of the sensory evaluation on functionality was 4.91 for the research pattern, which was higher than 3.90 for the test pattern. The research pattern is superior to the test pattern in static posture, dynamic posture than the test pattern.

• Journal of Digital Convergence
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• v.16 no.12
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• pp.647-654
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• 2018

This study was designed to compare the effects of individual sensory integration treatments on the improvement of motor skills and group psychomotorik activities that produce a wide range of interactions with peers. The research targets two 4-year-old children, who are currently in the main building, and 40 minutes of psychomotorik and sensory integration treatment were applied to them twice a week from April 2017 to January 2018. The study method used assessment tools such as B-O test, DeGangi-Berk Test of Sensory Integration (TSI), and MOT4-6 respectively. The results of the study showed that programs in both areas had positive effects on motor skills, with significantly improved performance in balance and postural control, in particular.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.150-157
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• 1980

In an attempt to evaluate the quality of food by sensory testing, the difference testing for commercial milk was conducted by selected members of a sensory panel. The results were summarized as follows: 1. Sensory panel of 40 persons were selected by the general basis of selection of panel members, by sensitivity test for primary taste, and by discriminatory ability test and trained to have normal abilities on the sensory testing for the quality of milk. 2. As a result of sensitivity test for 4 primary tastes by panel members, the solution concentration of salt, sour, bitter and sweet for which average recognition threshold was located were 0.0128 M sodium chloride, 0.0008 M citric acid, 0.0016 M caffeine and 0.0256 M sucrose, respectively. 3. As results of difference test of single stimuli, paired comparison test, duo-trio test and triangle test, a significant difference was recognized at higher level than the 1% among the samples of commercial milk produced by 5 companies.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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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.