• The Journal of the Korea Contents Association
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• v.10 no.5
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• pp.144-151
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• 2010

Five Plus One' is a result of visual expressions on five senses such as the sense of sight, hearing, smell, taste, and touch. Although I searched for the data on five senses, there were only information which was quoted in various languages and scientific bases, and also most of the books written were far from artistic expressions including visual pleasure and emotional expressions. In addition, most materials were mainly textbooks for children's intellectual development, academic papers, and medical publications. Therefore, I made this book that makes us to communicate about five senses and an inspiration even though we have a problem to read writings in both Korean and English. I arranged visual elements using illustrations and typography in various ways based on the scientific evidence.

• Journal of Life Science
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• v.21 no.3
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• pp.412-416
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• 2011

Taste sensation plays a crucial role in selecting and ingesting foods with different qualities which convey information about their nutrient content and/or safety. Sweetness is one of the five modalities in humans and serves as an energy resource for metabolism. There are reports on allelic polymorphisms which influence perception of sweetness in mice and humans. Since the influence of genetic factors on taste disorder has not been studied, we investigated the association of genetic polymorphisms in TAS1R3 and guanine nucleotide binding protein, alpha transducing 3 (GNAT3) genes and taste disorder. A total of 150 individuals composed of 50 patients with taste disorder and 100 healthy controls were recruited for the study and PCR-mediated directing sequencing method was used to genotype for two different single nucleotide polymorphisms (SNPs) - rs307355 (T>C) and rs35744813 (T>C) in the TAS1R3 gene, and rs7792845 (T>C) and rs1524600 (C>T) in the the GNAT3 gene. The allele and genotype frequencies of rs307355 and rs35744813 in the TAS1R3 gene showed a significant association between patients with taste disorder (p=0.022 and p=0.013 in both of SNPs, respectively). In addition, the frequency of T-T haplotype in the TAS1R3 gene was higher in taste disorder cases than in the controls (OR, 1.93: 95%. CI, 1.09-3.39, p=0.022). In the GNAT3, the genotype frequency of rs7792845 in the patients was also different from the controls (p=0.048), but allele frequency was not significantly associated in either group. Our result provides the frequencies of SNPs and haplotypes of the TAS1R3 and GNAT3 genes for the fundamental information of nutrigenetics in perception of the taste of sweetness in the Korean population. Also, the study suggests that the allelic polymorphisms of TAS1R3 and GNAT3 genes may be useful as a molecular marker for evaluating patients with taste disorder. Further studies with large samples are required to clarify our observation.

• Korean Journal of Oriental Medicine
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• v.3 no.1
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• pp.169-181
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• 1997

Kimi(氣味) means five tastes(五味), sour, bitterness, sweetness, hot taste and astringency, and four conditions(四氣), cold, hot, warm and cool, in the oriental medicine. This is defined based on yn-yang 5 evolutive phasis(陰陽五行), and 5 evolutive phasis on the change of season. Four seasons, spring, summer, autumm, winter are clearly different but, the rainy season(長夏) is not. In the thee of Ki (氣), not worm not hot(平) is included in addition to the four conditions that is because the rainy season is not differentiated clearly. KImi have realations to the four seasons, that is, warm and hot taste is considered as spring, hot and astringency as summer, not worm not hot and sweetness as rainy season, cool and sour as autumm, and cold and bitterness as winter. 4 conditions can be classified more detail, because the changes of the seasons are continuous. In the action mechanisms, Gardeniae Fructus reduces Heat of Insufficency Type(虛熱) of the upper class of medicinal herbs(上焦), and Rhel Rhizoma reduces Exessive Heat(實熱) of the under class of them(下焦). The assay methods for four groups medicines can be developed in three ways according to the indicators as follows. First, by the indicator which defines cold-acting medicine(寒性藥) such as Rhei Rhizoma, Coptidis Rhizoma, Scutellariae Radix, Gardeniae Fructus and is differentiated clearly from Hot-acting medicine(熱性藥) at the same time. Second, when the medicines are classified into another four groups as Drugs for Dispelling Internal Cold(溫裏藥), Drugs for Relieving Exterior Syndrome(解表藥), Drugs for Dispelling Phlegm(祛痰藥), Drugs for Regulatings Ki Flow(理氣藥), by the indicator which satisfies each group and is differentiated from other groups, at the same time. Third, by the indicator which has to be defined for each medicinal herb for four classification, individually.

• Korean Journal of Community Nutrition
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• v.27 no.4
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• pp.309-320
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• 2022

Objectives: This study aimed to analyze the consumption values of fast foods among American consumers and compare the consumption values according to the levels of health consciousness. Methods: An online survey using a self-administered questionnaire was conducted on 351 American consumers. Based on the median health consciousness score (3.83 out of 5 points), the subjects were classified into the low health-conscious group (Low group) and the high health-conscious group (High group). Factor analysis was used to extract factors for the five consumption values (functional, social, emotional, conditional, and epistemic values). The differences in the consumption values between the two groups were analyzed. Results: A total of 14 factors were extracted for the five consumption values and 9 factors among them (convenience, healthiness, and taste in functional values; health-conscious people, young, busy, obese people, low class, and budget restricted people in social values; guilt in emotional values; accidental situations in conditional values) showed significant differences between the two groups. The Low group had a higher perception of the factor of healthiness (P < 0.001) than the High group. The High group had a relatively higher perception of the factors of convenience (P < 0.001), taste (P < 0.001), and guilt (P < 0.001). In addition, the High group perceived the social values of fast foods more negatively. The High group consumed fast foods less frequently than the Low group and perceived their health status and healthiness of eating habits more positively. Conclusions: The results reveal that the health consciousness level significantly influences consumption value perceptions about fast foods in American consumers. Policymakers and marketers can develop effective strategies based on the results of this study.

• Journal of the Korea Furniture Society
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• v.21 no.2
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• pp.133-143
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• 2010

Although past design developments that emphasized only the outer appearances of products were mostly concentrated on the areas of forms and colors in an attempt to satisfy humans' visual needs, it is expected that future designs to come will go in the direction to stimulate more diversified human senses. This means expansions to the five senses including the auditory sense, the sense of smell, the tactile sense and the taste and even to the area of synesthesia where two or more senses are stimulated or coexist. Although the dictionary definition of synesthesia is a concept of arousing another sense through a sense, studies of synesthesia in design go one step further from here to mean compound senses, that is, the synesthesia in an expanded meaning to feel an object (thing) through many sensory organs simultaneously. The synesthesia in the expanded meaning is applying multiple senses simultaneously in recognizing one thing to comprehensively judge and feel the thing. Recent design trends are going in a direction to basically satisfy humans' visual needs through controlled forms and colors while inducing another new feeling through expressions of diverse feels of materials within existing forms. In this change of the times, studies on furniture designs are conducted through factors of in synesthesia linked with other senses and have an important meaning that can enhance the value of designs.

• Journal of Korean Medical classics
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• v.29 no.2
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• pp.203-212
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• 2016

Objectives : In order to infer the effect of blood-activating and stasis-dispelling herbs by the analysis of effect terms which have extracted and refined, based on five tastes. Methods : I extracted the effect terms and five tastes of blood-activating and stasis-dispelling herbs written in Herbology. Extracted effect terms was divided into single meaning term and was refined as typical term. After that, I sorted herbs according to the five tastes and find the most highly mentioned effect terms. And I infered each herb's effects based on the relationship between five tastes and most highly mentioned terms. Results & Conclusions : I extracted 5 tastes and 53 effect terms and refined it as 43 effect terms. As the result of analyzing the effect term based the tastes, blood-activating and stasis-dispelling herbs are usually have blood-activating and pain-relieving. The herbs that have the hot taste, have the effect of moving-qi, stasis-breaking and aggregation-dispersing. And I supposed new effects of 5 kinds of herbs among them. The herbs that have the sweet tastes, have the effect of stasis-dispelling. And I supposed new effects of 2 kinds of herbs among them by analyzing the relationship between the tastes and effect terms.

• Journal of Haehwa Medicine
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• v.12 no.1
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• pp.79-102
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• 2003

It has been believed that the human body can be effected by color, sound, smell, and taste - each of them is based on the original character. Out of these elements, the color can be a mediation that absorbs energy into human body and adapts it to the creatures whose life are definitely based on the solar energy. This thesis makes a study of the possibility of applying the color to the oriental medical science by researching the color psychology and therapy which are studied in the west medical science, the recognition and application of color developed from orientalism, and the opinion of color in the oriental medical science. Color therapy is one of the psychological treatment techniques that are able to recover and maintain the health with the rays of the sun rays and the color. The light and the color have its energy that may relax, harmonize, encourage, or excite a human being. This is because the wavelength and the vibration of each color will take effects to human body. The core energy of absorbing and distributing the color vibration is made in the 7 "chakras" in the body, which are the pith and marrow of bio-energy directly connected with the center of the nervous system. There are several methods in the color therapy - the treatment of solar ray, the color-bath, the water-therapy using color energy, the inducement of the solar energy into the body, the acupuncture, the therapy of crystal and jewel, and the self-suggestion dependent upon the color. The color therapy can help us to keep our balance by changing the emotion into the positive energy that will cure the disease with color. As a result, this method not only must be useful to cure physical disease, or develop into good health but also will be used in conforming itself to the mental disease. The color therapy mainly uses the eight colors, which are made by mixing Red, Yellow and Blue basic colors in the field. They are never used in the treatment, but they will go along with complementary colors. This rule is closely connected with the theory of yin and yang which lies at the root of oriental philosophy, and with the treatment principle of oriental medical science whose field is focused on the balancing the body mentally as well as physically. In the East, it is the Obangsaek - the color of blue, red, yellow, white, and black in the theory of yin and yang and the five elements that have been used in helping people having trouble with their health for a long time. In the view of the oriental medical science, these five colors attached the theory of five-elements have been very useful to the physiology, the pathology, or the diagnosis, and been applied to the medical treatment, combining themselves with a five-taste in medicinal herbs. Since the study of color and human physiology has been made in some different interest and fields these days, it goes to prove that the different function of color we couldn't have got before becomes very useful to the medical science. The color must be worth researching the diversity for applying itself to the oriental medical science.

• Journal of the Korean Institute of Landscape Architecture
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• v.34 no.3 s.116
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• pp.23-31
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• 2006

Multi-sensory design results from sensory design paradigm and image centricism, which stimulates 5 sensation; visual, auditory, haptic, smell and taste sensation when we experience environment. This is helpful for designing outdoor space considering integrated sensation not only visual and auditory sensation as well as for improving visitor's satisfaction. Therefore, this study mainly intended to analyse the multi-sensory preference and the image influence of outdoor leisure space. For these purpose, this study selected 3 leisure spaces around Seoul city; Gwan-ak mountain(the type oriented natural resource), Insa-dong(the type oriented cultural resource) and Seoul land as theme park(the type oriented facility) and a survey was performed with a total of 204 visitors at the above spaces in winter and summer. The results of this study indicate that visual sensation was evaluated most high at 3 outdoor leisure spaces in both winter and summer. Visitors at Gwan-ak mountain and Seoul land prefer visual and haptic sensation, but visitors at Insa-dong prefer visual and haptic sensation in summer, visual and taste sensation in winter. Above all, this study led the designer to consider diverse sensation to access leisure space, especially haptic sense, which can be an effective design strategy to satisfy visitors.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.1-8
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• 2009

The purpose of this study was to investigate consumption behaviors regarding red pepper paste according to the food-related lifestyles of housewives. Data were collected from 210 housewives living in the Gyeongnam region of Korea through a self-administered questionnaire on November, 2008. Frequencies, factor analysis, Cronbach's alpha, cluster analysis, one-way analysis of variance, and chi-square tests were conducted using SPSS v. 14.0. Food-related lifestyles were categorized into one of five factors: popularity-seeking type, health-seeking type, convenience-seeking type, safety-seeking type, and taste-seeking type. In addition, the respondents were divided into four groups by cluster analysis: safety-seeking group, convenience-seeking group, popularity-seeking group, and taste-seeking group. The chi-square tests revealed that there were significant differences in awareness regarding how to prepare red pepper paste, the reason for buying it at the market, where to buy it, where to obtain information regarding it, the most important factor considered when buying it, and the reason for dissatisfaction with it at the market.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.623-634
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• 2015

This study was performed to analyze the JAR (Just-About-Right) Rating and CATA (Check-All-That-Apply) Method for commercial Yugwa (Korean oil pastry products) containing Baeknyeoncho (Opuntia ficus-indica var. saboten). The survey was conducted with 50 participants, and five kinds of Yugwa samples (Control, B-YG, B-RY, B-WY and B-GB) were used. According to the results of the study with these samples, the B-RY sample received the highest score in 'Try again (6.30/9)' and 'Recommend (6.24/9)'. The Control Sample, which was the traditional Yugwa, received the second highest score (Try again: 5.62/9, Recommend: 5.70/9). The liking attributes for these samples were related to eating convenience, familiar taste, traditional type and size. These findings suggest that the factors to be considered in the development of commercial Yugwa are the maintenance of traditional taste and familiarity in an easy-to-eat size for consumers.