• Journal of Korean Physical Therapy Science
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• v.3 no.1
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• pp.929-941
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• 1996

This study was conducted to determine the association between weighted needle pinprick sensory threshold(PPT) and sensory nerve conduction studies. The subjects were 53 healthy controls, 31 diabetic patients without peripheral neuropathic symptoms(DM) and 36 diabetic patients with peripheral neuropathic symptoms(DN). PPT was measured on the index and little fingers, bilaterally, as well as under the lateral malleolus, bilaterally. In electrophysiologic assessment the left and right median, ulnar and sural nerves were studied. Mean PPT in DN, DM and controls was high in turn on each sites tested. Age controlled PPT was significantly different among three groups on right little finger(p<0.05) and left malleolus(p<0.05), but on other sites, not statistically significantly different between DN and DM. The results were as follows: Sensory nerve conduction velocity and amplitude on each nerve tested were statistically significantly different among three groups(p<0.05). Correlation of PPT with sensory nerve conduction velocity and amplitude were statistically significant on each site and ranged from -0.4203(left malleolus) to -0.5649(right index finger) and from -0.3897(left index finger) to -0.6200(right index finger), respectively. When electrophysiological study is not feasible, measurement of PPT may be helpful for the assessment of peripheral sensory neurological function.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.207-215
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• 2017

The study produced a functional sponge cake added with 0~20% proportion of excellently functional flaxseed powder aimed at obtaining basic data for the possibility to develop new products through a physiochemical properties assessment and a sensual assessment of the product. The water content was the lowest in the control, at 27.63%, and the 5~20% water content following the increase in added flaxseed powder failed to display a significant difference (p<0.05). The pH of the dough was 6.77~6.44, and displayed a significant difference according to the added amount of flaxseed powder (p<0.05). The specific weight of the dough appeared to be 0.40~0.51, and displayed a significant increase according to the added amount of flaxseed powder. The DPPH radical scavenging activity of the sponge cake added with flaxseed powder was 12.8%, and the plot added with flaxseed powder displayed a significantly higher percentage of 22.34~55.57% than the control plot. Crumb color change had increased values for value a and value b, and a significantly decreased L value. Texture significantly increased according to the increase in hardness, gumminess, chewiness, and cohesiveness, while springiness significantly decreased. Sensual assessment displayed a high preference for the 10% flaxseed powder additive plot in all items including appearance, taste, color, flaror, softness, and overall acceptability. The assessment of physiochemical properties and sensuality of the sponge cake added with flaxseed powder revealed that 10% flaxseed powder is suitable as the optimum proportion.

• Journal of Oral Medicine and Pain
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• v.32 no.2
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• pp.187-200
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• 2007

This study attempted to contribute to the clinical application of implant operation by making a quantitative nerve examination using a neurometer for the evaluation of sensory disturbances that could be incurred after the implantation in the dental clinics, and it intended to establish an objective guideline in the evaluation of sensory nerve after the operation of implant. An inspection was performed with the frequencies of 2000Hz, 250 Hz and 5 Hz before and after the operations of tooth implant using $Neurometer^{(R)}$ CPT/C (Neurotron, Inc. Baltimore, Maryland, USA) for 44 patients who had performed an implant operation among the patients coming to Daejeon Sun Dental Hospital in 2006 and 30 people for control group. The measuring sites were maxillary nerve ending and mandibular nerve ending of trigeminal nerve according to the implant operating regions. The current perception threshold (CPT) by each nerve fiber was specifically responded under the electric stimulation of 2000 Hz in case of $A{\beta}$ fiber and of 250 Hz in case of $A{\delta}$ fiber and of 5Hz in case of C fiber. The CPT test could be performed to assess the damages of peripheral nerve in the trigeminal nerve area and it stimulated selective nerve fibers by generating the electricity of specific frequency in the peripheral nerve area. The nerve fibers with varied thickness were responsive selectively to the electric stimulation with different frequencies; accordingly, they applied the electric stimulation with different frequencies and the reaction threshold of $A{\beta},\;A{\delta}$ and C fibers selectively responsive to each electric current could be individually evaluated. In the assessment through the CPT, the increase and decrease of the CPT could be measured so that sensory disturbances such as hyperaesthesia or hypoaesthesia could be diagnosed. This study could obtain the following results after the assessment of the CPT before and after the implant operation. 1. In the assessment before and after the implant operation, the CPT in the frequencies of 2000 Hz, 250 Hz, 5 Hz for maxillary branch increased on the whole after the operation and the CPT for mandibular branch in the $A{\beta}$-fiber(2000 Hz) and C-fiber(5 Hz )after the operation increased statistically significantly. 2. For the groups of patients with medically compromised or its subsequent medicinal prescription, there were no significant differences before and after the implant operation and for the control groups, significantly high CPT was shown after the implant operation in the left $A{\beta}$-fiber(2000 Hz) and C-fiber(5 Hz). 3. In the comparison of the measured value of the CPT before the operation between the control group and the implant operation group, the latter group had a significantly high measured value of the CPT in the right $A{\beta}$-fiber(2000 Hz) and C-fiber(5 Hz) and there were significant differences in $A{\beta}$-fiber(2000 Hz) in the CPT assessment after the implant operation for the control group. 4. Male participants had higher CPT than female counterparts; however, there were no statistic significances. In the CPT evaluation before and after implant operation, there were no statistical differences in the male group while the right C-fiber(5 Hz) and left $A{\beta}$-fiber(2000Hz) were significantly high in the female group. 5. In the comparison between the group who complain sensory disturbance and the other group, the CPT increased on the whole in the former group, but there were no statistical significances. In the groups, whom there was an increase in VAS, the CPT after the implant operation in the right C-fiber(5 Hz) increased significantly; meanwhile, in case that the VAS mark was '0' before and after the operation, the CPT after the operation in the left $A{\beta}$-fiber(2000 Hz) increased significantly. This study suggested that the CPT measurements using $Neurometer^{(R)}$ CPT/C, provide useful information of objective and quantitative sensory disturbances for tooth implantation.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.6
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• pp.875-880
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• 2011

This study introduces the addition of wheat fiber, oat fiber, and inulin to Chinese-style sausages, in amounts of 3.5% and 7%, respectively. Researchers used analysis of general composition and texture properties, and sensory evaluation to assess the influence of these three types of dietary fiber on the quality and palatability of Chinese-style sausages. Results showed that the type and amount of dietary fiber introduced did not significantly influence the general composition, color, and total plate count of sausages. However, the addition of wheat fiber and oat fiber significantly hardened the texture of Chinese-style sausages (p<0.05). A greater amount of dietary fiber added implied a harder texture. Added inulin did not influence the texture of Chinese-style sausages (p>0.05). Results of product assessment showed that, aside from sausages with 7% wheat fiber scoring less than 6 points (on a 9-point scale) in terms of overall acceptability, the other groups of Chinese-style sausages scored over 6 points. Judges preferred the sausage groups with 3.5% added oat and wheat fiber. This study demonstrates that adding fiber to Chinese-style sausages to increase the amount of dietary fiber is feasible.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2015.11a
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• pp.36-37
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• 2015

Recently, there has been a rapid increase in demand for lightweight walls for their use as interior partitions, as types of structure have gradually changed from shear wall structures to column structures or flat plate column wall systems. The lack of resisting force in lightweight walls is found by measuring the depth of dents in impact resistance tests, but it is not a direct factor of impact resistance. However, in the user's position, dents of over a certain size are clearly a factor that visually reminds the need for repair. In this study, we reviewed relative methods of assessment of the need for repair based on the visual means of determination (sensory test) on the dents on lightweight walls. Dents were found to stand out starting from depths of about 4mm, and the depth of roughly 5mm was found to be the criterion for determining the necessity of repair for men, while it was 4mm for women.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.267-274
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• 2009

The principal objective of this study was to evaluate the quality characteristics of dried wheat flour noodles made with different concentrations of added shrimp powder, for use in elderly foodservice operations. The cooking quality, mechanical textural properties, and viscosity of the noodle samples were measured, and sensory evaluations were conducted with the prepared noodles. As measured by an amylograph, the gelatinization points of the composite shrimp powderwheat flour noodles increased, whereas viscosity at 95$^{\circ}$C, viscosity at 95$^{\circ}$C after 15 minutes, and maximum viscosity values decreased, with increasing shrimp powder content L and b color values were reduced, and the a value increased, with increasing amounts of shrimp powder, Also, greater concentrations of shrimp powder caused increases in the weight and volume of cooked noodles as well as the turbidity of the soup. With regard to the textural characteristics, the shrimp powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, according to the sensory evaluation results, the noodles prepared with 15% shrimp powder were more preferred than the other samples.

• Fisheries and Aquatic Sciences
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• v.23 no.9
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• pp.21.1-21.10
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• 2020

Background: This study aimed to provide a basic standard for assessing freshness and acceptability of whiteleg shrimp (Litopenaeus vannamei). Methods: It was divided into whole body and meat and stored at 25 ℃ to evaluate both quality and freshness changes that occur over time. The shelf life of shrimp was estimated as 17 and 20 h for whole body and meat, respectively. Results: In chemical analysis, K-value increased from 9.96 to 12.32% to a maximum of 75.14%, and TVB-N increased from 1.86 mg/100 g to 34.71 mg/100 g. For volatile sulfur compounds, methyl mercaptan and dimethyl disulfide increased from 0.00 mg/100 g to 1.10 mg/100 g and 1.26 mg/100 g, respectively, rapidly increasing with decreasing freshness. Conclusion: Changes in all biochemical indicators significantly correlated with the sensory evaluation results. This study contributes to the knowledge about whiteleg shrimp spoilage and freshness, providing a basis for developing methods to improve shrimp quality control and management.

• Korean Journal of Community Nutrition
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• v.6 no.5
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• pp.830-836
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• 2001

The purposes of this study were to : (a) analyze the portion size & plate waste of normal & soft diets provided by dietetic departments in hospital, (b) investigate the factors affecting plate waste, and (c) determine the nutritional & monetary value of plate waste. A questionnaire for food preference and sensory evaluation was developed and a survey was carried out for the 46 normal diet and 56 soft diet patients in Sanggye Paik hospital in Seoul. Serving size and plate waste were weighed by the electric scale, and CAN-Pro program was used to evaluate the nutrition value. The data were analyzed using the SAS package program for descriptive analysis, t-test, ANOVA, and Pearson correlation. The average plate waste rate for normal diet and soft diet were 30.3% and 49.6%. More plate waste amount occurred on female patients'diet than male patients'diets regardless of the kind of diet. The plate waste percentage of male patients were higher than those of female on normal diet. On soft diet, patients who hospitalized in surgery or pediatrics department were higher than in other wards. Plate waste of normal diet and amount were correlated positively, but wastage and preference were correlated negatively Negative correlation was between taste and plate waste, and between temperature and plate waste, too. On the other hand, plate waste caused the deficiency of some nutrients such as Ca, Fe, Vit. B$_2$and a great monetary loss.

• Journal of The Korean Dental Society of Anesthesiology
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• v.14 no.2
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• pp.89-94
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• 2014

Local anesthesia known as the safe and essential procedure to control pain in dentistry may cause sensory changes such as paresthesia or altered taste at the affected sites after even successful local anesthesia. Although the prognosis of the nerve injuries after local anesthesia is favorable, it might cause prolonged problems such as dysesthesia. The lingual nerve is a single fascicle at the level of the lingual among 1/3 of patients and more movable during regeneration compared to the inferior alveolar nerve after the injury. As a result, the lingual nerve is more vulnerable and has poorer outcomes. More vigilant clinical considerations are required to the lingual nerve injury after local anesthesia. Generally, more than 80% of cases are spontaneously resolved within 2 weeks after the local anesthesia even without any specific treatment. However, the patient having long lasting abnormal sensations more than 2 weeks needs specialists' care for further assessment. In case of dysesthesia which is a symptom of neuropathic pain, immediate referral to specialists is mandatory. The exact mechanism, how to prevent its occurrence, or specific treatments of the nerve injury related to the local anesthesia have not been elucidated. To prepare clinical or medicolegal problems, many cautious considerations are given to the patients who complain sensory changes after local anesthesia.

• The Korean Journal of Food And Nutrition
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• v.36 no.5
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• pp.387-394
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• 2023

With the advancement and diversification of the bread industry, eco-friendly products with less sugar and salt, and containing functional ingredients are being developed. To develop healthy bread, Korean pine leaf powder was added in different proportions (0%, 1%, 3%, 5%, and 7%), and the quality characteristics of the bread, namely height, moisture, color value, texture, antioxidant property, and sensory characteristics were evaluated. As the amount of leaf powder was increased in the bread, L-value in the range of 53.45~85.05 (p<0.001) and adhesiveness in the range of 0.13~0.32 mJ (p<0.001) decreased significantly, whereas b-value in the range of 16.75~30.74 (p<0.001), total polyphenol content in the range of 466.83~669.13 ug/mL, ABTS- in the range of 0.46~43.23%, DPPH-radical in the range of 1.39~45.76%, scavenging capacities (p<0.001), color in the range of 3.27~5.40 (p=0.017) and texture in the range of 4.33~4.80 (p=0.006) preferences increased significantly. This study could increase the utilization of Korean pine leaf and the production of healthy food with antioxidant properties.