• Title/Summary/Keyword: Light Sensory

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Localization of Sensory Neurons Innervating the Rat Intestine Using the Cholera Toxin B Subunit(CTB) and Wheat Germ Agglutinin-Horseradish Peroxidase(WGA-HRP) (표지방식을 이용한 흰 쥐 복강 내장을 지배하는 감각신경세포체와 신경섬유의 표지부위)

  • Lee, Dong-Hyup;Lee, Chang-Hyun;Lee, Moo-Sam
    • Journal of Yeungnam Medical Science
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    • v.15 no.1
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    • pp.75-96
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    • 1998
  • The local arrangement of sensory nerve cell bodies and nerve fibers in the brain stem, spinal ganglia and nodose ganglia were observed following injection of cholera toxin B subunit(CTB) and wheat germ agglutinin-horseradish peroxidase(WGA-HRP) into the rat intestine. The tracers were injected in the stomach(anterior and posterior portion), duodenum, jejunum, ileum, cecum, ascending colon or descending colon. After survival times of 48-96 hours, the rats were perfused and their brain, spinal and nodose ganglia were frozen sectioned ($40{\mu}m$). These sectiones were stained by CTB immunohistochemical and HRP histochemical staining methods and observed by dark and light microscopy. The results were as follows: 1. WGA-HRP labeled afferent terminal fields in the brain stem were seen in the stomach and cecum, and CTB labeled afferent terminal fields in the brain stem were seen in all parts of the intestine. 2. Afferent terminal fields innervating the intestine were heavily labeled bilaterally gelalinous part of nucleus of tractus solitarius(gelNTS), dorsomedial part of gelNTS, commissural part of NTS(comNTS), medial part of NTS(medNTS), wall of the fourth ventricle, ventral border of area postrema and comNTS in midline dorsal to the central canal. 3. WGA-HRP labeled sensory neurons were observed bilaterally within the spinal ganglia, and labeled sensory neurons innervating the stomach were observed in spinal ganglia $T_2-L_1$ and the most numerous in spinal ganglia $T_{8-9}$. 4. Labeled sensory neurons innervating the duodenum were observed in spinal ganglia $T_6-L_2$ and labeled cell number were fewer than the other parts of the intestines. 5. Labeled sensory neurons innervating the jejunum were observed in spinal ganglia $T_6-L_2$ and the most numerous area in the spinal ganglia were $T_{12}$ in left and $T_{13}$ in right. 6. Labeled sensory neurons innervating the ileum were observed in spinal ganglia $T_6-L_2$ and the most numerous area in the spinal ganglia were $T_{11}$ in left and $L_1$ in right. 7. Labeled sensory neurons innervating the cecum were observed in spinal ganglia $T_7-L_2$ and the most numerous area in the spinal ganglia were $T_{11}$ in left and $T_{11-12}$ in right. 8. Labeled sensory neurons innervating the ascending colon were observed in spinal ganglia $T_7-L_2$ in left, and $T_9-L_4$ in right. The most numerous area in the spinal ganglia were $T_9$ in left and $T_{11}$ in right. 9. Labeled sensory neurons innervating the descending colon were observed in spinal ganglia $T_9-L_2$ in left, and $T_6-L_2$ in right. The most numerous area in the spinal ganglia were $T_{13}$ in left and $L_1$ in right. 10. WGA-HRP labeled sensory neurons were observed bilaterally within the nodose ganglia, and the most numerous labeled sensory neurons innervating the abdominal organs were observed in the stomach. 11. The number of labeled sensory neurons within the nodose ganglia innervating small and large intestines were fewer than that of labeled sensory neurons innervating stomach These results indicated that area of sensory neurons innervated all parts of intestines were bilaterally gelatinous part of nucleus tractus solitarius(gelNTS), dorsomedial part of gelNTS, commissural part of NTS (comNTS), medial part of NTS, wall of the fourth ventricle, ventral border of area postrema and com NTS in midline dorsal to the central canal within brain stem, spinal ganglia $T_2-L_4$ and nodose ganglia. Labeled sensory neurons innervating the intestines except the stomach were observed in spinal ganglia $T_6-L_4$. The most labeled sensory neurons from the small intestine to large intestine came from middle thoracic spinal ganglia to upper lumbar spinal ganglia.

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G Protein-Coupled Receptors: Molecular Organization and Regulatory Mechanisms

  • Caron, Marc G.
    • Proceedings of the Korean Society of Applied Pharmacology
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    • 1994.04a
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    • pp.82-87
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    • 1994
  • Signal transduction through G protein-coupled receptors comprises three functional components, a receptor, a G protcin and a effector protein. Work over the last sevcral ycars has led to the characterization or virtually all of the components or these systems. what has come out or those studies is that these mechanisms of signal transduction are pervasive in nature being found in mammalian and avian species, as well as lower organisms such as yeast and slime mold. It is known that G protein-coupled receptors mediate the action of such diverse molecules such as small hormones and neurotransmitters, small peptide molecules as well as glycoprotein hormones and various sensory perceptions such as light, olfaction and most likely taste.

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Dynamics regression analysis techniques for sensory and pain stimulation: fMRI study

  • 박태석;한재용;이수열
    • Proceedings of the KSMRM Conference
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    • 2003.10a
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    • pp.31-31
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    • 2003
  • 목적: 통증에 대한 fMRI 연구에 있어서 differential-regression-analysis (DRA) 기법을 사용하여 대뇌 피질에서 통증 처리에 관련된 영역의 순시적인 변화를 관찰하였다. 대상 및 방법: 우선 통증과 일반적인 감각자극과의 생리학적 차이를 밝히기 위해 운동 (finger tapping) 및 시각 (flickering light) 자극 실험이 선행되었다. 통증 유발을 위해서는 50C에서 52C의 뜨거운 물을 이용한 온도자극이 왼손의 검지와 중지에 30초 동안 가해졌다. fMRI 실험은 Marconi (Philips) 1.5 T scanner를 이용하여 gradient echo EPI sequence(TR / TE / FA = 3 sec / 35 msec / 90)로 수행되었다. 감각자극과 통증자극에 대한 반응의 동적인 변화를 관찰하기 위하여 fMRI 결과 분석에 기존의 box-car function과 DRA 기법이 사용되었다.

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Optimization of the Processing Parameters for Green Banana Chips and Packaging within Polyethylene Bags

  • Mitra, Pranabendu;Kim, Eun-Mi;Chang, Kyu-Seob
    • Food Science and Biotechnology
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    • v.16 no.6
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    • pp.889-893
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    • 2007
  • The demand of quality green banana chips is increasing in the world snacks market, therefore, the preparation of quality chips and their subsequent shelf life in packaging were evaluated in this study. Banana slices were fried in hot oil to the desired moisture content (2-3%) and oil content (40%) in chips at 3 different temperatures, and the impact of different pretreatments were compared by sensory assessment. A linear relationship between time and temperature was used to achieve the optimal processing conditions. Banana slices fried at the lower temperature of $145^{\circ}C$ took longer to reach the desired chip qualities, but gave the best results in terms of color and texture. Blanching was the most effective pre-treatment for retaining the light yellow color in finished chips. For extending the shelf life of chips, moisture proof packaging in double layer high density polyethylene was more effective than single layer low density polyethylene.

A Study on the Organoleptic Characteristics and Changes in Freshness of Cultivated and Wild Paralichthys olivaceus During Storage (양식산 넙치와 자연산 넙치의 관능적 특성 및 저장중 신선도 변화 연구)

  • 박병학;박소희;조재선
    • Korean journal of food and cookery science
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    • v.19 no.1
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    • pp.72-78
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    • 2003
  • This study was conducted to investigate the physicochemical and organoleptic characteristics and freshness of wild and cultivated Paralichthys olivaceus during storage. By the results of morphological observation, wild Paralichthys olivaceus had white abdomen, light black skin and transparent muscle, but cultivated Paralichthys olivaceus had black spotted abdomen, dark black skin and dark pink muscle. Moisture contents of wild and cultivated Paralichthys olivaceus were similar, but the lipid content was higher in cultivated Paralichthys olivaceus than that of wild Paralichthys olivaceus. Sensory scores of appearance, taste, texture and overall acceptability were higher in wild Paralichthys olivaceus than that of cultivated Paralichthys olivaceus. The reason was that lipid content was higher in cultivated Paralichthys olivaceus The freshness of cultivated Paralichthys olivaceus seemed to last shorter than that of wild one due to rapid increase of the volatile basic nitrogen content, pH and total microbial count during storage.

Trends on Non-contact Haptic Display Technology (비접촉식 촉감 디스플레이 기술 동향)

  • Hwang, I.;Kim, J.R.;Yun, S.
    • Electronics and Telecommunications Trends
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    • v.33 no.5
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    • pp.95-102
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    • 2018
  • With the widespread use of multifunctional devices, haptic sensation is a promising type of sensory channel because it can be applied as an additional channel for transferring information for traditional audiovisual user interfaces. Many researchers have shed new light on non-contact haptic displays for their potential use on ambient and natural user interfaces. This paper introduces several of the latest schemes for creating a mid-air haptic sensation based on their transfer medium: ultrasonic phased arrays, air nozzles, thermal and plasmonic lasers, and electromagnets. We describe the principles used in delivering haptic sensation in each technology, as well as state-of-the-art technologies from leading research groups, and brief forecasts for further research directions.

A Study on Haptic Presentation Methods in the Experience Exhibition Spaces - With Experience Exhibition Space - (전시공간에서의 촉지적(Haptic)연출 방법에 대한 연구 - 체험전시 공간 중심으로 -)

  • Cho, Min-Hwa
    • Korean Institute of Interior Design Journal
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    • v.24 no.6
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    • pp.229-239
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    • 2015
  • The 21st century is a multiplication age and social and cultural phenomena have become diverse and peoples' desires and individuality have become important. Accordingly, the sensibility that reflects human taste is also required in the exhibition space. The exhibitions in this age induce the direct cognition of senses or take interactive forms that contact diverse media and react. The purpose of this research is to define the concept of haptic presentation method in which the audience perceive in the exhibition space by themselves and the visual elements spread into other senses and perceive complexly, and to present the directional nature. To conduct this research, first, this researcher recognized that haptic sensory experiential research by analyzing the roles and transition history of exhibition space is needed for the present age Second, based on philosophical theories, four haptic sensory expression characteristics (medium nature, experiential nature, attractiveness, sensitiveness) were derived by substituting Giles Deleuze's four haptic spatial characteristics (grasping short distance, dispersed gaze, cognition of bodily movement, formation of synesthesia through complex senses) and six formative factors of exhibition space (space, form, size, light, quality of materials, and color). And the effective exhibition presentation methods were analyzed through six cases of experiential exhibition spaces. Accordingly, what matters in the experiential exhibition space is to produce the four characteristics: medium nature, experientiality, attractiveness, and sensitiveness in equilibrium. It is necessary for the designers to reflect it appropriately in producing so that the audience can think and experience by themselves. Accordingly, in this thesis, it could be seen that to produce the haptic production characteristics in the experiential exhibition space in equilibrium is the important factor in the experiential exhibition space. In conclusion, experiences in the exhibition space should be approached with the transcendental haptic presentation method by which even the space of actually unexperienced cognition can be expanded and experienced through the metastasis and tension of various senses. Also, researches on such senses should be developed continuously, and this researcher expects that this will become a stimulant to present a new directivity.

Study on Sensory Papillae of Metagonimus yokogawai Cercaria (Metagonimus yokogawai 세르카리아의 감각유두에 관한 연구)

  • 김재진;민득영소진탁
    • Parasites, Hosts and Diseases
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    • v.22 no.1
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    • pp.11-20
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    • 1984
  • A number of studies on the papillae of cercariae of trematodes reported that the papillar patterns (or chaetotaxy) of cercariae might be an excellent method to attain better understanding of the digenetic trematodes (Richard, 1971 ; Short and Cartrett, 1973; Bayssade-Dufour, 1979) . The present study was aimed to determine the number, distribution pattern and structure of the sensory papillae of Metagonimus yokogawai cercariae, and to elucidate the chaetotaxy of this digenetic trematode. M. yokogawai cercariae were pipetted from a vial in which infected snails (Semisulcospira libertina) had been kept for 3 hours. The snails were collected from an endemic area of M. yokogawai, Boseong river in west-southern part of Korea. Observations of papillae were based on light microscopy of those stained with silver nitrate, and on scanning electron microscopy The results are summarized as follows: 1, All papillae observed were uniciliated. 2. Cilia in anterior tip were shorter than the others in other portions. 3. The body papillae were arranged in essentially symmetrical patterns, Total number of the papillae was 126(63 pairs) in average; anterior tip 40(20 pairs), ventral 20(10 pairs), lateral 42(21 pairs), and caudal 8(4 pairs). 4. The chaetotany of M. yokogawai cercaria was: Ci cycle ($3+3C_{I}V,{\;}2+2C_{I}L,{\;}2+3C_{I}D),{\;}C_{II}{\;}cycle(2C_{II}V,{\;}1C_{II}L,{\;}2C_{II}D),{\;}C_{lll}{\;}cycle{\;}(1+lC_{III}V,{\;}1C_{IlI}L),{\;}C_{IV}{\;}cycle{\;}(1C_{IV}V,{\;}IC_{lV}L){\;}in{\;}cephalic{\;}region:{\;}A_I(1A_{IV}V,{\;}1+2A_{I}L,{\;}1A_{I}D),{\;}A_{II}(1A_{II}V,{\;}1+3A_{II}L,{\;}1A_{II}D),{\;}A_{III}(1A_{III}V,{\;}1+1A_{III}L,{\;}1A_{III}D){\;}and{\;}A_{IV}(1A_{IV}V,{\;}2A_{IV}L)$ in antacetabular region: $1M_{I}V{\;}and{\;}2M_{I}L$ in median: $1+1P_{I}L,{\;}1P_{II}L,{\;}1P_{II}D,{\;}1P_{III}L,{\;}1P_{IV}L{\;}and{\;}1P_{IV}D$ in postacetabular region: 2-2-2-2 in caudal region.

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Quality Characteristics of Kongnamulguk with Commercial Soy Sprouts (시판 콩나물로 제조한 콩나물 국의 품질 특성)

  • Shon, Hee-Kyung;Kim, Yong-Ho;Lee, Kyong-Ae
    • Korean Journal of Human Ecology
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    • v.18 no.5
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    • pp.1147-1158
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    • 2009
  • The physicochemical and sensory characteristics of Kongnamulguk with commercial film-packed soy sprouts from domestic cultivars were investigated. The color determination showed that the solid part of Kongnamulguk had a light green color and did not change even when cooking for 9 minutes. The solid part of Kongnamulguk was much higher in insoluble dietary fiber than soluble dietary fiber. Soluble and insoluble dietary fiber of the soy sprout tended to increase upon cooking. The acceptability of the solid part of Kongnamulguk was negatively correlated with a bean odor and flavor, and a grassy odor and flavor, but positively correlated with a nutty odor and flavor. In addition, the acceptability of the liquid of Kongnamulguk was negatively correlated with a bean odor, a grassy and bitter flavor, while it was positively correlated with a sweet flavor. These results suggest that soy sprout with a less bean odor and flavor would be highly acceptable, so it would probably be suitable for Kongnamulguk.

Development of Cosmetic Emulsion Using Blueberry Fruit Extract and Agarose from Gracilaria verrucosa (꼬시래기 유래 아가로즈와 블루베리 열매 추출물을 이용한 화장용 에멀젼 개발)

  • Choi, Moon-Hee;Kim, Yong-Woon;Kim, Mi-Sook;Shin, Hyun-Jae
    • KSBB Journal
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    • v.31 no.4
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    • pp.256-262
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    • 2016
  • The need for natural cosmetic ingredients has been increasing over the world nowadays. Agarose, a natural polymer from red seaweeds, has high hydrophilic character and a function of scaffolder. As skin moisturizer, agarose is adequate for percutaneous absorption. While, blueberry fruits extract possesses rich procyanidins and anthocyanins which show health benefits, anti-oxidant effect, anti-aging and anti-melanogenesis. Stability, sensory preference, skin trouble of the emulsion formula are important for cosmetic product development. In this study, we manufactured an emulsion formula for skin moisturizers using the two ingredients and tested emulsion stability and skin trouble. Total phenolic contents of the blueberry fruits extract were evaluated as well as tyrosinase inhibitory and collagenase inhibitory activities. $IC_{50}$ values of blueberry fruits extract for anti-tyrosinase and anti-collagenase activities were 168 and $112{\mu}g/mL$, respectively using gallic acid as a control ($64.8{\mu}g/mL$). The stability (pH and viscosity) of the formula containing 2% blueberry fruits extracts and 0.1% agarose was measured at five different temperatures (room temp., $25^{\circ}C$, $55^{\circ}C$, $45^{\circ}C$, $55^{\circ}C$) under the sun light at 2 day intervals for 12 days. There has been little pH change at the different temperatures. According to the sensory evaluation, there was no significant flavor, discoloration and physical changes of the formula at $25-65^{\circ}C$. These results suggest that emulsion formula containing blueberry extract and agarose could be used as a candidate for lotion and essence products.