• Investigative Magnetic Resonance Imaging
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• v.9 no.1
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• pp.30-35
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• 2005

Purpose : The purpose of this study is to observe the blood oxygen level dependent (BOLD) contrast changes due to the reaction of human brain at a gustatory sense in response to a salty-taste stimulation. Materials and Methods : Twelve healthy, non-smoking, right-handed male subjects (mean age: 25.6, range: 23-28 years) participated in this salty-taste stimulus functional magnetic resonance (fMRI) study. MRI scans were performed with 1.57 GE Signa, using a multi-slice GE-EPI sequence according to a blood-oxy-gen-level dependent (BOLD) experiment paradigm. Scan parameters included matrix size $128\times128$, FOV 250 mm, TR 5000 msec, TE 60 msec, TH/GAP 5/2 mm. Sequential data acquisitions were carried out for 42 measurements with a repetition time of 5 sec for each taste-stimulus experiments. Analysis of fMRI data was carried out using SPM99 implemented in Matlab. NaCl solution $(3\%)$ was used as a salty stimulus. The task paradigm consisted of alternating rest-stimulus cycles (30-second rest, 15-second stimulus) for 210 seconds. During the stimulus period, NaCl-solution was presented to the subject's mouth through plastic tubes as a bolus of delivered every 5 sec using -processor controlled auto-syringe pump. Results : Insula, frontal opercular taste cortex, amygdala and orbitofrontal cortex (OFC) were activated by a salty-taste stimulation $(NaCl,\;3\%)$ in the fMRI experiments. And dosolateral prefrontal cortex (DLPFC) was also significantly responded to salty-taste stimuli. Activation areas of the right side hemisphere were more superior to the left side hemisphere. Conclusion : The results of this study well correspond to the fact that both insula, amygdala, OFC, DLPFC areas are established as taste cortical areas by neuronal recordings in primates. Authors found that laboratory-developed auto-syringe pump is suitable for gustatory fMRI study. Further research in this field will accelerate to inquire into the mechanism of higher order gustatory process.

• Proceedings of the Korean Nutrition Society Conference
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• 1997.05b
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• pp.37-37
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• 1997

• Proceedings of KHEA Conference
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• 2003.10a
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• pp.128-128
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• 2003

• Electrical & Electronic Materials
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• v.20 no.11
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• pp.25-34
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• 2007

• The Journal of Art Theory & Practice
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• no.6
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• pp.147-163
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• 2008

The 1960s is a decade that is marked by new concepts of art making and art appreciation. Starting from Fluxus, the new art in the 1960s such as Happenings and performance art pursued the process of art making as an integral part of artistic experience. The traditional concept of art works that only appeal to vision soon became a site of contentious experiments and innovations in which the experience of seeing is accompanied by other sensual encounters of sound, smell, touch, and taste. These attempts can be seen as a revolutionary move to restore the sense of corporeality to the act of seeing that has been disembodied by the way in which western art has built the unifying, homeogenous field of vision. This paper delves into the works of Fluxus artists - Daniel Spoerri, Ben Vautier, Alison Knowles, Ay-O, and Takako Saito - who were central figures in taking art into the new age of post-ocularcentrism. Exploring the sense of smell, touch, and taste, these artists led the viewer to participate in their art making with the incorporated vision.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2007.10a
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• pp.141-144
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• 2007

유비쿼터스시대에 발맞추어 사용자가 언제 어디서나 편리하게 사용할 수 있는 컴퓨팅 환경의 제공이 가능해졌고 이에 따라 차세대 컴퓨팅으로서 휴대형 PC가 실용화될 전망이다. 차세대 휴대형 PC에서는 지금까지의 시각, 청각에 의한 인터페이스 외에도 촉각, 후각, 미각과 같은 인간의 오감을 통한 실감형 서비스를 제공할 수 있는 인터페이스가 등장할 것으로 예상된다. 따라서 본 연구에서는 사용자 중심의 실감형 인터페이스를 구현하기 위하여 다른 삼감 즉 촉각, 후각, 미각 가운데에서 후각에 대하여 이를 어떻게 부호화 할 것이며 또한 MPEG7 기반에서 XML로 기술하는 방법과 활용문제에 대해 기술한다. 본 논문에서는 인간의 오감 가운데 기억과 밀접한 관계가 있는 후각정보를 기반으로 이를 표현, 재생, 검색할 수 있는 방법에 관하여 기술한다.

• Journal of Oral Medicine and Pain
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• v.26 no.2
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• pp.127-131
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• 2001

The authors performed the taste threshold tests in two patients complaining taste problem who visited the Department of Oral Diagnosis, Seoul National University Dental Hospital. The taste thresholds were determined using a concentration series of five tastants, sucrose ( sweet ), NaCl ( salty ), citric acid ( sour ), quinine hydrochloride ( bitter ) and monosodium glutamate ( umami ). The taste solutions were diluted by half quarter logarithmic steps. The two patients showed higher taste thresholds level than normal but the taste threshold results did not coincide with the patients appeal. Further researches are needed for developing simple and precise diagnostic methods which can be applied to the patients with taste disorder.

• Proceedings of the Korea Information Processing Society Conference
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• 2014.04a
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• pp.861-864
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• 2014

본 논문은 혀 미각 영역별 분석을 통해 신체의 이상 여부에 대한 정보를 제공하는 설진 진단 시스템의 첫 단계로 얼굴 영상에서 혀 영역을 검출하는 실험을 통하여 미각 영역별 분석의 기반을 다진다. 제안하는 알고리즘은 혀 영상을 획득한 후, Haar-like Feature를 이용하여 혀를 검출한다. 검출된 혀 영역은 HSV컬러모델의 특징을 이용하여 이진화 한 후, Connected Component Labeling을 이용하여 혀 영역 분리한다. 한방병원의 환자들의 혀 사진 100장을 이용하여 90%의 검출률을 확인하였다.

• Bulletin of Food Technology
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• v.22 no.2
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• pp.311-320
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• 2009

• KAPE Magazine
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• s.229
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• pp.30-32
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• 2015

우리나라는 식육 역사가 짧다. 여기에 부정확한 자료가 사실인 냥 유통되고, 과열 먹방이 더해지고 있어 더 많은 육식 괴담이 성행할 것이다. 영화와 TV프로그램 가이드가 있듯, 원초적 미각 단계에서 '식문화(食文化)'단계로 업그레이드 시키는 음식문화 가이드의 양성이 긴요하다.