• 한국식품영양과학회지
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• 제25권3호
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• pp.379-383
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• 1996

To evaluate the methanol extract from Pinus strobus leave as a possible ingredient of health food, the sensory analysis and an animal experiment were designed using cookie, candy or chewing gum containing the methanol extract. Cookie, candy and chewing gum which contained 0.4%, 0.25% and 0.3% of the methanol extract, respectively, were prepared by Haitai Confectionary CO.. Sensory analysis of the products was evaluated by hedonic scale. Our results indicated that the addition of the methanol extract to the products provides better sensory perception in hedonic score and higher preference number than control, especially in candy and cookie. In the animal experiment, the chickens fed diet containing 10% of the cookie powder for 2 weeks exhibited a reduction of the serum cholesterol level by 18%, compared with the chickens fed basal diet. This result suggested that the methanol extract from P. strobus leave contained a potential ingredient to reduce the concentration of serum cholesterol. Therefore, extract from Pinus strobus leaves can be used as an ingredient of health food.

• 한국산업정보학회논문지
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• 제11권2호
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• pp.69-78
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• 2006

본 연구는 감성공학을 이용하여 승용차의 이미지분석을 하는데 관련된다. 본 연구에서는 감성공학적 접근법으로 제품의 이미지를 표현하는 적합한 형용사 조합을 도출한 다음 의미변별법을 이용하여 감성평가를 실시하고 그 결과를 요인분석법으로 처리하여 형용사 조합을 소수의 요인으로 축약한다. 다음으로 소수의 요인을 축으로 하여 이미지 공간을 구축하고 공간 내에서 개별 제품의 이미지 위치를 파악하는 것이다. 본 연구에서는 국산 승용차 12개 모형에 대해서 감성공학적 접근법으로 이미지 평가실험을 하였는데, 감성평가에는 127명의 패널이 참가하였으며 14개 형용사 조합에 대해서 요인분석으로 이미지 공간을 구성하는 2개의 축, 즉, 요인을 도출하고 이미지공간에서의 개별 제품의 위치를 파악하였다. 그 결과 대체로 자동차 3사가 목표하는 이미지를 달성하고 있음이 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제26권10호
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• pp.1490-1495
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• 2013

Texture and 'tenderness' in particular, is an important sensory characteristic for consumers' satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the evaluation and management of beef quality. This study aimed to apply the sensory scales defined in ISO11036:1994 to evaluate the texture of beef. Longissimus and Semitendinosus muscles of three Holstein steers cooked to end-point temperatures of $60^{\circ}C$ and $72^{\circ}C$ were subjected to sensory analyses by a sensory panel with expertise regarding the ISO11036 scales. For the sensory analysis, standard scales of 'chewiness' (9-points) and 'hardness' (7-points) were presented to the sensory panel with reference materials defined in ISO11036. As a result, both 'chewiness' and 'hardness' assessed according to the ISO11036 scales increased by increasing the cooking end-point temperature, and were different between Longissimus and Semitendinosus muscles. The sensory results were in good agreement with instrumental texture measurements. However, both texture ratings in this study were in a narrower range than the full ISO scales. For beef texture, ISO11036 scales for 'chewiness' and 'hardness' are useful for basic studies, but some alterations are needed for practical evaluation of muscle foods.

• 동아시아식생활학회지
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• 제11권6호
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• pp.485-497
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• 2001

For a period of 5 days, the quality of breads with Paecilomyces japonica powder were investigated using chemical, sensory, and mechanical evaluations at $25^{\circ}C$. The result of analysis of chemical properties revealed that the pH value of dough was increased as the amount of Paecilomyces japonica powder increased, but volume of dough and baking loss rate were decreased. Breads with 1% and 2% Paecilomyces japonica powder showed a good overall preference in sensory evaluation. As storing time passed. moisture content, lightness, and redness were decreased in all breads, but yellowness increased. Hardness and gumminess of texture analysis were increased as storing time passed, but springiness decreased. Springiness of the mechanical properties was negatively correlated with pH value of dough and volume of bread, while was positively correlated with volume of dough and baking loss rate. In the analysis of correlation between sensory and mechanical properties showed that hardness of mechanical properties had negative correlation with softness, moistness, and springiness. Cohesiveness of mechanical properties had positive correlation with acceptability.

• 대한감각통합치료학회지
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• 제18권1호
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• pp.13-22
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• 2020

목적 : 일반 여성의 감각처리 특성에 따른 섭식 태도의 차이를 확인하였다. 연구방법 : 241명의 일반 여성을 대상으로 청소년/성인 감각프로파일(Adolescent/Adult Sensory Profile; AASP)과 섭식 태도 검사(Eating Attitude Test; EAT-26)를 이용하여 설문조사를 실시하였다. 감각처리 특성에 따른 섭식 태도는 독립표본 t-검정과 일원배치분산분석(one-way ANOVA)을 사용하여 분석하였고, 사후분석은 Scheffe Test를 실시하였다. 결과 : 감각처리 특성 중 등록저하와 섭식 통제, 감각회피와 폭식 및 음식몰두를 제외하면, 감각처리 특성에 따라 섭식 태도는 모두 유의한 차이가 나타났다(p<.05). 등록저하가 대부분의 사람보다 (매우) 많은 경우 거식과 폭식 및 음식몰두의 태도가 부정적인 것으로 나타났고, 감각추구가 대부분의 사람과 유사하거나 (매우) 많은 경우 모든 섭식 태도가 부정적인 것으로 나타났다. 감각민감성이 대부분의 사람보다 (매우) 많은 경우 폭식 및 음식몰두의 태도가 부정적인 것으로 나타났으며, 감각회피가 대부분의 사람보다 (매우) 많은 경우 거식의 태도가 부정적인 것으로 나타났다. 결론 : 감각처리 특성에 따라 섭식 태도에 차이가 있었으며, 이를 토대로 일반 여성들의 섭식 태도를 조절하기 위한 하나의 방안으로 감각통합 중재를 제안할 수 있다.

• 대한감각통합치료학회지
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• 제19권2호
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• pp.1-11
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• 2021

목적 : 본 연구는 스마트폰 중독군 아동과 스마트폰 정상사용군 아동의 감각처리능력을 비교하고, 중독군 아동의 스마트폰 중독과 감각처리능력과의 관계를 알아보고자 하였다. 연구방법 : 본 연구의 대상자는 3~6세 아동 324명이었다. 연구도구는 스마트폰 중독군과 정상사용군을 구분하기 위해 유아동 스마트폰 중독 관찰자 척도를 사용하였고, 감각처리능력을 측정하기 위해 단축감각 프로파일을 사용하였다. 분석방법은 스마트폰 중독군과 정상사용군의 감각처리능력을 비교하기 위해 독립표본 t-test, 중독군에서의 스마트폰 중독과 감각처리능력과의 관계를 알아보기 위해 Pearson 상관분석을 사용하였다. 결과 : 스마트폰 중독군과 스마트폰 정상사용군은 감각처리능력 중 촉각 민감성(p=.020), 맛/냄새 민감성(p=.021), 움직임 민감성(p=.042), 과소반응/특정자극 찾는 행동(p=.000), 청각 여과하기(p=.000), 활력이 부족하고 허약함(p=.000), 시각/청각민감성(p=.000), 총점(p=.000)에서 통계학적으로 유의한 차이를 보였다. 스마트폰 중독군은 감각처리 영역 중 청각여과하기(r=-.293), 시각/청각민감성(r=-.393)과 유의한 음의 상관관계를 보였다. 결론 : 3~6세 학령전기 아동의 스마트폰 중독은 스마트폰 정상사용군과 감각처리능력에 차이가 있었고, 스마트폰 중독은 감각처리능력과 상관관계가 있는 것을 확인하였다. 본 연구의 결과는 스마트폰 중독 아동의 감각처리 특성과 스마트폰 중독 예방을 위한 기초자료를 제공하였다는 점에서 의의를 갖는다.

• Child Health Nursing Research
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• 제8권3호
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• pp.322-333
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• 2002

Purpose: The purpose of study was : 1) to analyse the trend of research on the sensory stimulation in newborn in Korea, 2) to suggest direction for further study on the sensory stimulation in newborn and contributing to the use of intervention in newborn. Method: Research studies on the sensory stimulation in newborn were selected from the dissertations, parents-child health. Academic Society Journal, and from Korean Journal of Pediatrcs which were conducted between 1984 and 2002. The total numbers of the studies were 15. These studies were analyzed for 1) time of publication or presentation 2) thesis for a degree or nondegree 3) characteristics of subjects 4) sample size 5) research design 6) type of sensory stimualtion 7) meaurement tool 8) result. Result : 1)The most year of studies were the 1996's～ 2000's. 2) The degree of studies were higher than nondegree. 3) The most characteristics of subjects were the premature infants. 4) The most frequent sample sizes were 11-20. 5) The all research design was nonequivalent control group pretest-posttest design in quasi experimental basis. 6) The most type of sensory stimulation was Field massage(tactile and kinesthetic). 7) The measurement tool used all objective tools. 8) The most research data were collected by the measure of the weight, heart rate, behavior state, respiration, stress hormon and positive results. Conclusion: 1) Human sensory stimulation did not seem to harm the infants. 2) several positive effects of sensory stimulation that have been reported previously must be reevaluated. 3) further research will be required large sample size, long-term outcome, individualized stimulation program, early parent-infant contact in order to enhance the development of attachment, to determine the underlying mechanism and theorical frame for these stimulation effect.

• 국제물리치료학회지
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• 제10권1호
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• pp.1700-1705
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• 2019

Background: Mild cognitive impairment (MCI) is also called as aging related memory damage. Decreased cognitive function due to aging is known to be associated with the frontal lobe. Alpha wave is generated in the dominance in the frontal lobe or a wide range of regions in the brain, it should be doubted that the brain function might be degraded. Objective: To determine the effect of sensory stimulation type on learning and brain activity pattern of elderly persons with MCI. Design: Randomized Controlled Trial (single blind) Methods: Twenty elderly persons aged more than 65 with MCI were randonmized to simultaneous visual/auditory stimulation group (SVASG) and or auditory stimulation group (ASG). Ten peoples were assigned to each group and lectroencephalogram test was performed to individuals. In the electroencephalogram test, electroencephalography of prior to sensory stimulation, and during sensory stimulation were measured to compare brain activity pattern according to the study groups and measurement period. Results: The relative alpha power due to a sensory stimulation type showed that the SVASG significantly decreased in the left frontal lobe and the left parietal lobe statistically compared to those of the ASG while sensory stimulation was given (p<.05). The relative beta power due to a sensory stimulation type showed that the SVASG significantly increased in the left and right frontal lobes, the left and right parietal lobes, and the left temporal lobe statistically compared to those of the ASG while sensory stimulation was given (p<.05). Conclusions: Electroencephalographic analysis showed that the type of sensory stimulation can affect the brain activity pattern. However, the effects were not studied that which brain activity pattern help to improved cognitive function of elderly persons with mild cognitive impairment.

• 대한두개안면성형외과학회지
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• 제23권6호
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• pp.262-268
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• 2022

Background: To compare the sensory change and recovery of infraorbital area associated with zygomaticomaxillary and orbital floor fractures and their recoveries and investigate the factors that affect them. Methods: We retrospectively reviewed 652 patients diagnosed with zygomaticomaxillary (n= 430) or orbital floor (n= 222) fractures in a single center between January 2016 and January 2021. Patient data, including age, sex, medical history, injury mechanism, Knight and North classification (in zygomaticomaxillary fracture cases), injury indication for surgery (in orbital floor cases), combined injury, sensory change, and recovery period, were reviewed. The chi-square test was used for statistical analysis. Results: Orbital floor fractures occurred more frequently in younger patients than zygomaticomaxillary fractures (p< 0.001). High-energy injuries were more likely to be associated with zygomaticomaxillary fractures (p< 0.001), whereas low-energy injuries were more likely to be associated with orbital floor fractures (p< 0.001). The sensory changes associated with orbital floor and zygomaticomaxillary fractures were not significantly different (p= 0.773). Sensory recovery was more rapid and better after orbital floor than after zygomaticomaxillary fractures; however, the difference was not significantly different. Additionally, the low-energy group showed a higher incidence of sensory changes than the high-energy group, but the difference was not statistically significant (p= 0.512). Permanent sensory changes were more frequent in the high-energy group, the difference was statistically significant (p= 0.043). Conclusion: The study found no significant difference in the incidence of sensory changes associated with orbital floor and zygomaticomaxillary fractures. In case of orbital floor fractures and high-energy injuries, the risk of permanent sensory impairment should be considered.

• 한국식품조리과학회지
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• 제19권3호
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• pp.271-279
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• 2003

This study was conducted to investigate the sensory and physicochemical properties of beef consomme made with different boiling times (1, 2, 3 and 4hrs). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouth feel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for color, smell, mouth feel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the product, the color, smell and taste gave higher scores with increases in the boiling time. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values (L) decreased, and redness (a), yellowness(b) and color difference values (ΔE) increased with increasing boiling time. There were 18 free amino acids identified; the alanine, glutamic acid, arginine and leucine contents were high in the free amino acids of the consomme made with different boiling times. There were 3 free sugars identified, glucose, fructose and sucrose. The free sugar contents increased with increasing boiling time. There were changes in the mineral contents of the consomme made with different boiling time; with high K, Na and P contents. The mineral contents increased with increasing, boiling time. The results showed the consomme made by boiling for 3hrs was superior in both its sensory and physicochemical qualities.