• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.5 s.164
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• pp.788-800
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• 2007

The purpose of this study was to develop a caregiver's uniform that is appropriate for nursing and to improve movement adaptability as well as having a pleasing appearance. Based on the results of preliminary study, I investigated the inconvenience and problems with the existing uniforms and made a sample uniform taking into consideration the design, the material, and the pattern. We carried out a sensory assessment and quantitative assessment in order to compare the sample uniform with existing uniforms. Following are the results of this research. The top is a short-sleeved blouse with a round neckline having no collar and with armpit gussets. The armpit gussets are semicircles and the inverted pleats in the back are an improvement designed for activity. The pants are long reaching to the ankles with elastic in the waist so that the waist measurement may be adjusted. The length of the pants can be adjusted with strings and the pants have a funnel-shaped pocket for adjustment of length. We used a mix of polyurethane and polyester for the outer cloth of the uniform in order to improve activity function and used $Coolever^{TM}$, the sanitary textile that absorbs moisture well and dries in a short time, for gussets in the armpits, which is the heavy sweat area. The appearance assessment and movement adaptability assessment were performed with 5 subjects and 9 experts. For the results of the assessment, the sample uniform was appraised to be better than the existing uniforms in every item of an appearance comparison assessment except for the neckline assessment by the experts. As for the assessment of movement appropriateness and wearing assessment, the same subjects were used for analysis. As the results of the assessment, the sample uniform was rated higher than the existing uniforms in movement adaptability and pleasing appearance.

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.194-203
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• 2016

This study aims to develop the processed foods with chestnut and support their commercialization. Interview was performed with owner of Gongju chestnut food processing company and sensory evaluation was carried out by 103 male and female adults aged 20-70 using Likert 5 point scale-scoring test for chestnut processed food items developed. Nutrient contents of processed foods with chestnut were analyzed by Korea Food Research Institute. Commercialization support contents were high calorie low nutrition distinction, nutrition facts production and expiration date determination. We suggested 27 kinds of feasible chestnut processed foods. Among these, 10 items, chestnut pudding, chestnut glutinous rice cake bread, chestnut poundcake, chestnut burrito, chestnut millet pancake, chestnut soup, Yulpyeon, chestnut yakgwa, chestnut yeot, and chestnut yanggaeng were selected after consultants' assessment. Considering sensory evaluation, consultants' opinions, and company owners' opinion and status, chestnut poundcake and chestnut yakgwa were ultimately selected for commercialization support. Nutrient contents showed that chestnut pound cake and chestnut yakgwa were not high calorie low nutrition food. Expiration date was 10 days for chestnut pound cake and 6 months for chestnut yakgwa. By developing chestnut processed foods with high marketability, and supporting immediate commercialization, it is expected to increase high added value of chestnut.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.413-422
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• 2013

This study investigates the kimchi from Jangsu area (JSK) and its comparison with commercial kimchi (CMK). We conducted a sensory evaluation for the pH, titratable acidity, salinity, hunter's color values and mechanical characteristics of kimchi. The pH of JSK is significantly higher than CMK throughout the fermentation (p<0.001). At 15 days, JSK reached the stage of optimal maturity for pH 4.23~4.55 and CMK showed pH 3.96~4.00 as conditions after the optimal maturity (p<0.001). From the results of acidity analyses, CMK also showed higher acidity values than JSK (p<0.001), indicating that the rate of fermentation progress was faster in CMK. Salinity of JSK was a litter higher than CMK1 and CMK2 (p<0.001) and JSK indicated significantly higher L, a, b values during fermentation (p<0.001). Moreover, the textural values were significantly higher in JSK2 and JSK3 retaining hardness of the tissues. In the sensory assessment, the color, flavor, crispness, taste, and overall preferences were higher in JSK3 at 15 days and 30 days than CMK. Therefore, it seems necessary for recipe developments of kimchi with local characteristics in order to industrialize kimchi by using alpine crops at Jangsu area.

• Journal of the Optical Society of Korea
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• v.20 no.1
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• pp.88-93
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• 2016

Recently laser speckle contrast (LSC) imaging has become a widely used optical method for in vivo assessment of blood flow in the animal brain. LSC imaging is useful for monitoring brain hemodynamics with relatively high spatio-temporal resolution. A speckle contrast imaging system has been implemented with electrical sensory stimulation apparatus. LSC imaging is combined with optical intrinsic signal imaging in order to measure changes in cerebral blood flow as well as neural activity in response to electrical sensory stimulation applied to the hindlimb region of the mouse brain. We found that blood flow and oxygen consumption are correlated and both sides of hindlimb activation regions are symmetrically located. This apparatus could be used to monitor spatial or temporal responses of cerebral blood flow in animal disease models such as ischemic stroke or cortical spreading depression.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.358-366
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• 1998

To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Various Bulkogis were selected as menu items. The followings are summary of the results： 1. Standard recipes to produce Various Bulkogis(Broiled Sliced Meat with Sauce) for cook/chill system have been developed. 2. The microbial quality of Various Bulkogis during 10 days chilled storage was very good. And in this experiment, the stability of storage of standard recipes of Various Bulkogis at cook/chill system was proved for 10 days. 3. All of the items of sensory evaluation of Bulkogis has no significance between the first day and the third day of storage, except the color of Pork Bulkogi (P<0.05).

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.14 no.4
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• pp.1796-1816
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• 2020

The health and safety of elderly and disabled patients who cannot live alone is an important issue. Timely detection of sudden events is necessary to protect these people, and anomaly detection in smart homes is an efficient approach to extracting such information. In the real world, there is a causal relationship between an occupant's behaviour and the order in which appliances are used in the home. Bayesian networks are appropriate tools for assessing the probability of an effect due to the occurrence of its causes, and vice versa. This paper defines different subsets of random variables on the basis of sensory data from a smart home, and it presents an anomaly detection system based on various models of Bayesian networks and drawing upon these variables. We examine different models to obtain the best network, one that has higher assessment scores and a smaller size. Experimental evaluations of real datasets show the effectiveness of the proposed method.

• Journal of Korean Society of Water and Wastewater
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• v.25 no.1
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• pp.7-14
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• 2011

This study was motivated by the purpose of improving the O-Index, currently used to quantify water tasty. The authors first develop the M-Index after normalizing Ca, K, and $SiO_{2}$ concentrations in the spring water, in that the concentrations are subject to their log-normal distributions. The M-Index is then compared with the O-Index based on the results of sensory tests, revealing that sensory tests are correlated with the M-Index much more than the O-Index. Furthermore, the developed index is applied to evaluate water sampled from 53 springs in Korea. It is concluded that water, sampled from five most famous springs, has high values in M-Index. In addition, water, collected from springs that are relatively accessible, contains low values, and thus is expected not to tasty good.

• Human Ecology Research
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• v.62 no.2
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• pp.295-302
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• 2024

This study analyzed the quality characteristics of nutritional bars with varying concentrations (0, 0.5, 1.5, 2.5%) of Enteromorpha intenstinalis powder added. To achieve this, color analysis, an assessment of DPPH radical scavenging activities, and sensory evaluations were performed. The results revealed that as the amount of Enteromorpha intestinalis powder (EIP) increased, pH and lightness values decreased. DPPH radical scavenging activities of 75.26%, 56.11%, 71.59%, and 62.49% were exhibited for the 0%, 0.5%, 1.5%, and 2.5% concentrations, respectively at 50 mg/mL. Significant differences were observed between the samples with respect to the color, appearance, texture, taste, and overall preference for the nutritional bars. Overall preference was highest for the nutritional bar with 1.5% Enteromorpha intenstinalis powder added. Therefore, adding 1.5% of Enteromorpha intenstinalis powder to a nutritional bar is most suitable for enhancing preference and quality characteristics.

• The Journal of Korean Academy of Sensory Integration
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• v.13 no.1
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• pp.45-56
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• 2015

Purpose : This study aimed to critically analyze published research papers in Journal of Korean Academy of Sensory Integration and to investigate the research field and trends. Methods : Types of studies, research trends, levels of evidence, participants, funding sources and research areas were analyzed and described by using 97 selected studies published between 2003 and 2014. Results : Every 5 years, the most frequent type of study was experimental research. The numbers of experimental studies and review studies have been increasing. The most frequent level of evidence was one group non-randomized study, followed by case reports. The highest percentage of participants were children with disability and the most common diagnoses were pervasive developmental disorder, developmental delay and intellectual disabilities. Most of the participants was elementary school students and the most frequent sample size was below 10. The percentage of research grant from Korean Academy of Sensory Integration has been over 50% since 2008. The research areas focusing on the standardized assessments were mostly sensory modulation, interaction and development and the non-standardized assessments were behavior observation and clinical observation. Conclusion : Higher level of studies and comprehensive research methods will be needed. The standardized assessment tools with the high sensibility on sensory integration which developed in the domestic need to be developed. Thus, it will be able to contribute to the evidence based practice in occupational therapy.

• The Journal of Korean Academy of Sensory Integration
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• v.12 no.2
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• pp.1-12
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• 2014

Objective : The purpose of this study is to investigate about what autistic-spectrum disorder child's relationship between the sensory process types, the auditory behavioral characteristic and sociality Methods : The study performed from May to June, 2014. Targeting 15 children diagnosed as the autistic spectrum disorder and other 11 children suspected as having the autistic spectrum disorder in their ages of full 2-14 years old. This study used the Auditory Behavioral Checklist, Ewha-Check List for Autistic Children, Social Maturity Scale, School Function Assessment and sensory profile. For the data analysis, the statistical analysis was conducted with the SPSS 18.0. Results : First, in the relationship between the sensory process type and the auditory behavior, the preschool children and the school children showed some positive correlations with the hearing in the background noise and the communication, respectively. Second, the hearing in the background noise and the communication showed some meaningful relationship with sociality. Conclusion : The occupational therapists need to investigate effects of the sensory integrative intervention with sensory diet to improve sociality.