• Journal of Physiology & Pathology in Korean Medicine
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• v.32 no.1
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• pp.30-34
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• 2018

This research was practiced to comparative investigate the distribution of sensory and motor neuron linkaged with Yangji(TE4) by using neural-tracer technology. A total 16 S-D rats were used in the present research. After anesthesia, the rats received micro-injection of $6{\mu}{\ell}$ of cholera toxin B subunit(CTB) into the relation positions of the Yangji(TE4), in the human body for observing the distribution of the linkaged sensory neurons in dorsal root ganglia(DRGs) and motor neurons in the spinal cord(C3~T4) and sympathetic ganglia. 3 days after the micro injection, the rats were anesthetized and transcardially perfused saline and 4% paraformaldehyde, followed by routine section of the DRGs, sympathetic chain ganglia(SCGs) and spinal cord. Marked neurons and nerve fibers were detected by immunohistochemical method and observed by light microscope. The marked neurons were recorded and counted. From this study the distribution of primary sensory and motor neurons linkaged with Yangji(TE4) were concluded as follows. Yangji(TE4) dominated by spinal segments of C5~T1, C6~T4, individually.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.2
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• pp.94-99
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• 2006

The tadpole larvae of most ascidians have two sensory pigment cells in their brain vesicle. The anterior otolith pigment cell is sensitive to gravity, whereas the posterior ocellus pigment cell responds to light. Besides these two sensory cells, the larvae also possess another type of sensory receptor cell: hydrostatic pressure receptor (Hpr) cells. The Hpr cells have been presumed to sense hydrostatic water pressure, although no functional analysis has been performed. In larvae of the ascidian Halocynthia reretzi, the development of the Hpr cells and their structure in the brain vesicle are poorly understood. To investigate the morphology and formation of the Hpr cells, we established a monoclonal antibody, Hpr-1, that specifically recognizes Hpr cells. The Hpr-1 antigens became detectable in the brain vesicle at the late tailbud stage. Each Hpr cell projected a small globular body, connected by a short stalk, into the lumen of the brain vesicle. The brain vesicle showed remarkable left-right asymmetry. Pigment cells were located on the right side in the lumen of the brain vesicle, whereas Hpr cells were present in the left side. After metamorphosis, the Hpr cells were observed near the rudimental siphons of the juvenile.

• Applied Microscopy
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• v.46 no.1
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• pp.51-57
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• 2016

The histology and anatomy of the olfactory organ in Luciogobius guttatus was investigated using a light microscopy and scanning electron microscopy. The paired olfactory organs in the dorsal part of the snout are situated in between the upper lip and the eyes. They consist of two nostrils, one anterior and the other posterior openings, and a single olfactory cavity. The anterior nostril, an incurrent opening, forms a short tubular structure from the skin. The posterior nostril, an excurrent opening, forms a circular structure opened to the exterior. The distributional pattern of the sensory epithelium is a continuous type. The sensory epithelium with numerous-motile cilia is made up of receptor cells, supporting cells, basal cells, and mucous cells. In contrast, the non-sensory epithelium is comprised of stratified epithelial cells and two types of mucous cells, acidic and neutral cells. The cilia number of the receptor cell is in range of 3 to 4 units. Such results in L. guttatus may reflect its ecological habit and microhabitat in the tidal zone with a periodic tide.

• Fisheries and Aquatic Sciences
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• v.8 no.4
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• pp.195-200
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• 2005

This study optimized the mixing ratios of seafood sauce with blue crab for maximal sensory attributes using a response surface methodology with central composite design. It evaluated sensory appeal, nutritional value, and some rheological properties. The optimal formulation appeared to be 252 g of tomato paste, 78 g of chopped garlic, and 519 g of blue crab block; this ratio resulted in a predicted sensory score of 5.7 (on a 7-point scale) for overall acceptability. Addition of blue crab block increased moisture, ash, and protein contents in various sauces, but fat contents were similar in every sauce. Major free amino acids such as glutamic acid, phospho serine, asparagine, and arginine composed about $60\%$ of the total amino acid content. Standard and optimized sauces were red and light yellow, and those color values were significantly higher than in American-style sauces. Optimal viscosity was half the value of American-style sauces; more blue crab block added to the sauce resulted in lower viscosity. Adding this sauce to seafood dishes will likely aid development of flavoring substances.

• Journal of the Korean Home Economics Association
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• v.20 no.1
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• pp.47-55
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• 1982

1. Pasts containing 10, 12.5, 15, 17.5 and 20g of butter respectively with identical contents of flor(16.25g) and egg(50g) were prepared. 2. For the five batter samples described above, following tests were conducted. a) Hardness and adhesiveness determination by texturometry b) Light microscopic observation d) Sensory Test 3. Significant differences of hardness, adhesiveness, and viscosity among the five samples were not recognized; but 1% significant difference in volumns were recognized. The best swelling was observed for the 17.5g butter sample; those of 15g and 12.5g butter samples were identical, while those of 10g and 20g showed the lowest swelling. Generally, stirring at 60~7$0^{\circ}C$ gave the best homogenity The degree of emulsification influenced the swelling. Not only large but also small amount of butter gave undestirable swelling. Sensory test for the 15g butter sample also gave best result.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.309-325
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• 2024

The consumption of meat has been increasing, leading to a dynamic meat and meat processing industry. To maintain the quality and safety of meat products, various technologies have been explored, including intense pulsed light (IPL) technology. Several factors affect the inactivation of microorganisms by IPL treatment, including light intensity (fluence), treatment duration, pulse frequency, and the distance between the lamp and the samples. Meat products have been studied for IPL treatment, resulting in microbial reductions of approximately 0.4-2.4 Log. There are also impacts on color, sensory attributes, and physico-chemical quality, depending on treatment conditions. Processed meat products like sausages and ham have shown microbial reductions of around 0.1-4 Log with IPL treatment. IPL treatment has minimal impact on color and lipid oxidation in these products. Egg products and dairy items can also benefit from IPL treatment, achieving microbial reductions of around 1-7.8 Log. The effect on product quality varies depending on the treatment conditions. IPL technology has shown promise in enhancing the safety and quality of various food products, including meat, processed meat, egg products, and dairy items. However, the research results on animal-based food are not diverse and fragmentary, this study discusses the future research direction and industrial application through a review of these researches.

• The Journal of the Convergence on Culture Technology
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• v.10 no.2
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• pp.357-363
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• 2024

As AR display virtual technology enters public learning life extensively, the way in which reality and virtual connection are connected is also changing. The purpose of this paper is to study the expression between the 3D connection sensory information visualization experience and virtual reality enhancement through the visual direction sensory information visualization experience of the plane. It is analyzed by examining the basic setting method compared to the current application of AR display and flat visualization cases. The scope of this paper is to enable users to have a better experience through the relationship with sensory visualization, centering on eye tracking technology in the four categories of AR display connection design: gesture connection, eye tracking, voice connection, and sensor. Focusing on eye tracking technology through AR display interaction and current application and comparative analysis of flat visualization cases, the geometric consistency of visual figures, light and color consistency, combination of multi-sensory interaction methods, rational content display, and smart push presented sensory visualization in virtual reality more realistically and conveniently, providing a simple and convenient sensory visualization experience to the audience.

• Food Science and Preservation
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• v.19 no.3
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• pp.354-360
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• 2012

The effect of the wavelength of the light emitted by the light-emitting diode (LED) on the growth characteristics and physicochemical and sensory qualities of Pleurotus eryngii were investigated. Pleurotus eryngii were grown under different light sources: blue light (450 nm), red light (650 nm), green light (525 nm), UV-A (365 nm), and mixed light ($B^*R$, $B^*G$, $R^*G$, $B^*R^*G^*UV-A$). The quantity of LED light was set up at 50% (LED: 64.9-108.0 $pmolm-2{\cdot}s-1$;fluorescentlight:11.7lux). Fluorescent light was used as control. There were no significant differences in the flesh firmness. In the case of the Pleurotuseryngii cultivated under red, green, and mixed light ($R^*G$), the color of the pileus and the length of the stipe were similar to those of the control group. The sensory scores were not significantly different between the LED lights (red, green, and $R^*G$) and the control. Among the three LED light conditions, the sample cultivated under red light recorded the highest score. The samples under UV-A, blue, and mixed light ($B^*R$, $B^*G$, $B^*R^*G^*U$) had a dark pileus color and had a short stipe. These results showed that the wavelength of LED light affected the growth and quality characteristics of Pleurotus eryngii, and that using red LED light is preferable for the cultivation of Pleurotus eryngii with better quality.

• Physical Therapy Korea
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• v.24 no.4
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• pp.54-59
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• 2017

Background: Light touch cue is a sensory input that could potentially help in the control of posture. The immediate stimulatory effect of light touch cues using a cane during gait is associated with postural stability. This strategy can help post-stroke individuals regain their ability to perform the sit-to-stand (STS) transfer safely. Objects: The effects of light grip on postural control during the STS transfer in post-stroke subjects were investigated. Methods: Eleven participants (6 men, 5 women) with hemiplegia due to stroke were recruited in the study. The subjects with hemiparesis performed STS transfer in three randomly assigned conditions (1) without a cane (2) light grip with a cane (3) strong grip with a cane. Results: The difference in weight-bearing distribution between the left and right feet, when the subjects were instructed to stand up, was $52.73{\pm}2.13%$ without a cane, $42.75{\pm}3.26%$ with a strong grip, and $43.00{\pm}2.55%$ with a light grip (p<.05). The rate of rise in force indicates the peak power provided by subjects during their STS transfers. The rate of rise in force was statistically significantly lower without a cane than that with a light grip or a strong grip (p<.05). The subjects' centers of pressure sway on the mediolateral side during STS transfers statistically significantly declined with a light grip or a strong grip when compared to those without a cane (p<.05). Conclusion: When the subjects with hemiparesis used a cane during STS transfers, their duration, center of pressure sway, and difference in weight-bearing distribution were all reduced. The subjects also exhibited similar results during STS transfers with a cane gripped lightly. This result may provide guidelines for the use of assistive devices when patients with hemiparesis practice STS transfers in clinical settings.

• Journal of Microbiology and Biotechnology
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• v.17 no.1
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• pp.138-145
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• 2007

Anabaena sensory rhodopsin is a seven transmembrane protein that uses all-trans/13-cis retinal as a chromophore. About 22 residues in the retinal-binding pocket of microbial rhodopsins are conserved and important to control the quality of absorbing light and the function of ion transport or sensory transduction. The absorption maximum is 550 nm in the presence of all-trans retinal at dark. Here, we mutated Pro206 to Glu or Asp, of which the residue is conserved as Asp among all other microbial rhodopsins, and the absorption maximum and pKa of the proton acceptor group were measured by absorption spectroscopy at various pHs. Anabaena rhodopsin was expressed best in Escherichia coli in the absence of extra leader sequence when exogenous all-trans retinal was added. The wild-type Anabaena rhodopsin showed small absorption maximum changes between pH4 and 11. In addition, Pro206Asp showed 46 nm blue-shift at pH7.0. Pro206Glu or Asp may change the contribution to the electron distribution of the retinal that is involved in the major role of color tuning for this pigment. The critical residue Ser86 (Asp 96 position in bacteriorhodopsin: proton donor) for the pumping activity was replaced with Asp, but it did not change the proton pumping activity of Anabaena rhodopsin.