• 한국멀티미디어학회논문지
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• 제17권1호
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• pp.104-112
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• 2014

가상현실 기술의 발전과 해양개발 산업의 급성장으로 해양 산업 분야에서 데이터 분석, 가상 체험, 교육 및 모의 훈련 등의 목적에 활용할 수 있는 가상 해저 시뮬레이션에 대한 연구가 다양하게 진행되고 있다. 가상 해저 시뮬레이션 시스템은 3차원 그래픽 기술을 통한 시각적인 체험을 위주로 개발되고 있어 체험자가 현실감을 경험하기에는 한계가 있다. 가상현실을 이용한 해저 시뮬레이션을 구현하는데 있어서 현실감 향상을 위해서는 모의적으로 생성된 가상환경에서 시청각적인 요소 이외의 감각적인 부분을 통해 사실적인 체험이 가능한 요소가 필요하다. 본 논문에서는 해저환경의 물리적 현상에 따라 다감각 효과를 제공할 수 있는 가상 해저 체험 시뮬레이션 시스템을 개발 하였다. 또한 제안 시스템의 유효성을 검증하기 위하여 참가자 실험을 통하여 현실감에 대하여 평가 하였다.

• 한국식품조리과학회지
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• 제16권6호
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• pp.584-592
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• 2000

Standard recipes of various Korean soups for cook/chill system were developed to provide foodservice managers in kindergarten with more effective management system. Three kinds of soup, Miyuck-gook (Korean sea mustard soup), Soup of beef and radish and Chige of beef and soybean paste (Korean thick soup made of beef and soybean paste) were selected as menu items in this study, and the standard recipes for these soups were developed through sensory evaluation, and microbiological analyses were performed to assure the quality of soup. The microbial counts of the soups which were chilled at 0-3$^{\circ}C$ and stored for 10 days in refrigerator were as follows: Aerobic bacteria were not detected in Miyuck-gook; however, those in Soup of beef and radish were 0.00-1.32${\pm}$0.28 log CFU/g and those in Chige of beef and soybean paste were 3.36${\pm}$0.10- 4.67${\pm}$0.08 log CFU/g. Coliform bacteria were not detected in any soups. All the items of sensory evaluation showed no significant differences between the first and third day of storage, except the flavor, tenderness, chewiness, feeling after swallowing of Soup of Beef and Radish and color of Chige of Beef and Soybean Paste. Overall acceptability scores of chilled stored foods in the first and third day were 6.40:t0.83 and 6.07 :to.46 in Miyuck-gook, 6.93 ${\pm}$0.80 and 6.27${\pm}$1.16 in Soup of beef and radish, and 6.40${\pm}$1.40 and 6.07${\pm}$1.44 in Chige of beef and soybean paste, respectively.

• The Korean Journal of Pain
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• 제35권3호
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• pp.291-302
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• 2022

Background: Spinal cord injury (SCI) is one of the most debilitating disorders throughout the world, causing persistent sensory-motor dysfunction, with no effective treatment. Oxidative stress and inflammatory responses play key roles in the secondary phase of SCI. Naringenin (NAR) is a natural flavonoid with known anti-inflammatory and antioxidative properties. This study aims at evaluating the effects of intrathecal NAR administration on sensory-motor disability after SCI. Methods: Animals underwent a severe compression injury using an aneurysm clip. About 30 minutes after surgery, NAR was injected intrathecally at the doses of 5, 10, and 15 mM in 20 µL volumes. For the assessment of neuropathic pain and locomotor function, acetone drop, hot plate, inclined plane, and Basso, Beattie, Bresnahan tests were carried out weekly till day 28 post-SCI. Effects of NAR on matrix metalloproteinase (MMP)-2 and MMP-9 activity was appraised by gelatin zymography. Also, histopathological analyses and serum levels of glutathione (GSH), catalase and nitrite were measured in different groups. Results: NAR reduced neuropathic pain, improved locomotor function, and also attenuated SCI-induced weight loss weekly till day 28 post-SCI. Zymography analysis showed that NAR suppressed MMP-9 activity, whereas it increased that of MMP-2, indicating its anti-neuroinflammatory effects. Also, intrathecal NAR modified oxidative stress related markers GSH, catalase, and nitrite levels. Besides, the neuroprotective effect of NAR was corroborated through increased survival of sensory and motor neurons after SCI. Conclusions: These results suggest intrathecal NAR as a promising candidate for medical therapeutics for SCI-induced sensory and motor dysfunction.

• The Korean Journal of Pain
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• 제36권2호
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• pp.173-183
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• 2023

Background: Understanding the stability of quantitative sensory tests (QSTs) over time is important to aid clinicians in selecting a battery of tests for assessing and monitoring patients. This study evaluated the short- and long-term reliability of selected QSTs. Methods: Twenty healthy women participated in three experimental sessions: Baseline, 2 weeks, and 6 months. Measurements included pressure pain thresholds (PPT) in the neck, upper back, and leg; Pressure-cuff pain tolerance around the upper-arm; conditioned pain modulation during a pressure-cuff stimulus; and referred pain following a suprathreshold pressure stimulation. Intraclass correlation coefficients (ICC) and minimum detectable change (MDC) were calculated. Results: Reliability for PPT was excellent for all sites at 2 weeks (ICC, 0.96-0.99; MDC, 22-55 kPa) and from good to excellent at 6 months (ICC, 0.88-0.95; MDC, 47-91 kPa). ICC for pressure-cuff pain tolerance indicated excellent reliability at both times (0.91-0.97). For conditioned pain modulation, reliability was moderate for all sites at 2 weeks (ICC, 0.57-0.74; MDC, 24%-35%), while it was moderate at the neck (ICC, 0.54; MDC, 27%) and poor at the upper back and leg at 6 months. ICC for referred pain areas was excellent at 2 weeks (0.90) and good at 6 months (0.86). Conclusions: PPT, pressure pain tolerance, and pressure-induced referred pain should be considered reliable procedures to assess the pain-sensory profile over time. In contrast, conditioned pain modulation was shown to be unstable. Future studies prospectively analyzing the pain-sensory profile will be able to better calculate appropriate sample sizes.

• International Journal of Contents
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• 제9권3호
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• pp.62-66
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• 2013

Insulin resistance is a risk factor for stroke or recurrent stroke. Sedentary behavior increases insulin resistance. This study aimed to identify the relationship between physical impairments and functions and insulin resistance, examining which physical impairments specifically influence insulin resistance the most. The subjects of this study were 63 stroke patients. The subject's insulin resistance and physical impairments and functions were measured using the Chedoke-McMaster Stroke Assessment (CMSA) and Stroke Impairment Assessment Set (SIAS). The study results exhibited that insulin resistance is statistically significantly related to the variable of foot according to the CMSA(r=.95, p<.05) and to the variable of lower extremity sensory function (touch) in relation to the SIAS(r=.91, p<.05). This study also revealed close correlations between insulin resistance and the variables of ankle control(${\beta}=-1.05$, p<.05) and low extremity tactile sensations(${\beta}=-1.82$, p<.05).

• 대한의용생체공학회:의공학회지
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• 제29권3호
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• pp.179-186
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• 2008

This paper presents a portable tele-assessment system designed for remote evaluation of the hypertonic elbow joint of neurologically impaired patients. A patient's upper limb was securely strapped to a portable limb-stretching device which is connected through Internet to a portable haptic device by which a clinician remotely moved the patient's elbow joint and felt the resistance from the patient. Elbow flexion angle and joint torques were measured from both master and slave devices and bilaterally fed back to their counterparts. In order to overcome problems associated with the network latency, two different tele-operation schemes were proposed depending on relative speed of tasks compared to the amount of time delay. For slow movement tasks, the bilateral tele-operation was achieved in real-time by designing control architectures after causality analysis. For fast movement tasks, we used a semi-real-time tele-operation scheme which provided the clinicians with stable and transparent feeling. The tele-assessment system was verified experimentally on patients with stroke. The devices were made portable and low cost, which makes it potentially more accessible to patients in remote areas.

• 한국식품영양과학회지
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• 제15권1호
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• pp.39-44
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• 1986

Kacdugi fermented in the subatomospheric pressure(350mmHg) and polyethylene film package to improve the quality and to investigate the effect of fermentative control at $25^{\circ}C$. Brix degree, acidity, vitamin C content and number of total microbe and Lactobacilli was determined and also, the edible period of kacdugi was checked up by sensory assessment. The increasing rate of brix degree during kacdugi fermentation was high in the subatomospheric pressure, but decreased at the last period of fermentation as same tendency to the control, and it was preferably increased at the last period of fermentation in the polyethylene film package. However, the acidity was higher in the control than sbuatomospheric pressure but it was low in the polyethylene film package. Vitamin C content was high in the control at beginning and middle period of fermentation but high in sbuatomospheric pressure, and was low in the polyethylene film package at the last period of fermentation. The number of Lactobacilli was more in the subatomospheric pressure and polyethylene film package than the control, but it was suddenly incressed for the total microbe in the polyethylene film package at last period of fermentation. The edible periods of kacdugi by the sensory assessment of sour flavor, hardness and complex flavor was second days in the control. third days in the polyethylene film package, and fifth days in the subatomospheric pressure after soaking.

• 동아시아식생활학회지
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• 제26권1호
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• pp.34-43
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• 2016

This study was performed to improve the quality index of paprika by assessment of instrumental test and sensory attributes. Red paprika (11 cultivars), orange paprika (9 cultivars), and yellow paprika (10 cultivars) were provided by GyeongNam (GN) and JeonBuk Agricultural Research and Extension Services (JB). We measured hardness and color values using a colorimeter and TPA as well as developed new terminology such as cucumber taste, grass taste, green pepper flavor and appearance (size, color size, color, and glossiness), texture (hardness, juiciness), and taste (sweetness, pungency, sourness) to describe paprika quality attributes by trained panels. a* value of red 'Nagano' cultivar provided by JB was significantly low, and only b* value of orange paprika was significantly different among the samples. In the case of yellow paprika, b* values were not significantly different, and hardness was significantly different. Overall color values were different among samples provided by GN. Oranos, orange paprika, L value, b value, and hardness were different among the samples. Bitterness was negatively correlated with sweetness and positively correlated with green pepper aroma (p<0.05). Overall acceptability was positively correlated with size, juiciness, and sweetness (p<0.01) and negatively correlated with pungent (p<0.05) and bitterness (p<0.01). In conclusion, negative attributes such as bitterness and pungentness as well as positive attributes such as size, juiciness, and sweetness must be considered as important factors for consumer preference and breeding of new cultivars.

• 대한화장품학회지
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• 제46권3호
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• pp.265-272
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• 2020

피부변화에 대한 연구뿐 아니라 바디냄새 또한 중요한 이슈가 되었다. 인간은 성별과 나이에 따라 각각의 특정한 냄새를 갖는다. 또한 냄새는 인간의 사회적 관계에 영향을 미치는 것으로 알려져 있다. 본 연구에서는 기존의 전문가를 통한 냄새평가 방법에 새로운 뇌파 측정 평가법을 접목하여 체취를 평가할 수 있는 평가항목으로서의 가능성을 확인 하고자 하였다. 본 시험은 50 세에서 61 세 피험자 15 명을 대상으로 하였다. 체취 포집을 위하여 72 h 동안 면 티셔츠를 착용하게 하고 샤워를 금하도록 하였다. 전문가에 의한 냄새평가와 냄새를 맡는 동안 뇌파 변화를 측정하여 두 평가 사이의 상관관계를 분석하였다. Pearson 상관관계 분석결과 EEG 측정 파라미터중 '흥분'과 음의 상관관계(r = - 0.649, p = 0.009)가 나타났고 '스트레스' 항목과는 양의 상관관계(r = 0.704, p = 0.003)가 나타났다. 결론적으로, EEG 측정을 통한 체취의 평가는 전문가에 의한 냄새평가를 보완하는 방법으로 사용이 가능할 것으로 생각된다.

• 대한감각통합치료학회지
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• 제15권1호
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• pp.10-20
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• 2017

목적 : 본 연구는 고유-전정감각 중심의 감각통합 중재가 초등학교 저학년 아동의 글씨쓰기와 소근육 능력 향상에 영향을 미치는지 알아보고자 하였다. 연구방법 : 본 연구는 부산 소재 초등학교에 재학 중인 저학년 아동 8명을 대상으로 단일집단 사전-사후 설계(one group pretest-posttest design)를 사용하였다. 2016년 5월에서 10월까지 주 2회, 총 14회기의 고유-전정감각 중심의 감각통합중재를 실시하였으며 글씨쓰기와 소근육 능력에 대한 측정은 한글자모쓰기검사와 Bruininks-Oseretsky Test of Motor Proficiency (BOTMP)의 Fine motor영역 검사를 실시하였다. 결과 : 중재 후 한글자모쓰기검사 결과 자음쓰기와 전체 총점은 통계적으로 유의한 차이를 나타냈으며 모음쓰기는 통계적으로 유의한 차이는 없었으나 점수의 향상을 나타내 글씨쓰기 능력의 향상을 나타냈다. BOTMP-Fine motor결과 Response Speed항목은 통계적으로 유의한 차이를 나타냈으며 Visual-Motor control항목은 중재 전후로 점수의 증가가 있었으나 통계적으로 유의한 차이는 없었다. 결론 : 본 연구는 고유-전정감각 중심의 감각통합 중재가 초등학교 저학년 아동의 글씨쓰기와 소근육 능력 향상에 긍정적 영향을 미치는 것을 확인하였다.