• Archives of Plastic Surgery
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• v.35 no.5
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• pp.533-538
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• 2008

Purpose: Sensory changes in the upper limb are complications of a mastectomy with immediate breast reconstruction with the treatment of breast cancer. The purpose of this study is to clarify whether immediate breast reconstruction worsens the sensory changes. Methods: From March 2004 to December 2005, 20 patients who had a mastectomy with immediate breast reconstruction(reconstruction group) were compared with 23 patients who had a mastectomy alone(control group). All patients had stage I or II breast cancer. The sensory changes were assessed in a blind manner by one examiner that used light touch sensation, static two-point discrimination, pain, vibration, hot and cold temperature perception. The sensory changes were identified along the sensory dermatome for diagnosing the damaged nerves. The following factors and their relationship with the sensory changes were analyzed : age, complications, and the mastectomy method. Results: There was no statistical difference in the static two-point discrimination, pain, vibration, hot and cold temperature perception between the two groups. However, the ability to recognize light touch was significantly better(p=0.045) in the reconstruction group than in the control group. The main site of sensory change was the proximal and medial portion of the upper limb in both groups. At these sites, the mean value of Semmes-Weinstein monofilament was $1.01g/mm^2$(reconstruction group 0.82, control group 1.17) and 2-point discrimination was 51.74(converted to perfect score of 100; reconstruction group 42.50, control group 59.78). The total rate of early complications was found to be significantly lower(p=0.006) in the reconstruction group than in the control group. Conclusion: These findings suggest that an immediate breast reconstructive procedure following a mastectomy is as safe as or safer than a mastectomy alone with respect to postoperative sensory changes of the ipsilateral upper limb.

• Archives of Craniofacial Surgery
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• v.23 no.6
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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.

• Physical Therapy Rehabilitation Science
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• v.8 no.1
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• pp.15-21
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• 2019

Objective: The purpose of this study was to identify whether cutaneous sensory (CS) changes induced by mechanical intervention (MI) increases the trigger point threshold of the same spinal segment as well as to investigate the relationship between the amounts of change in CS pressure pain thresholds (PPT). Design: Randomized controlled trial. Methods: Thirty-nine persons with myofacial pain (MFP) were recruited in this experiment. The subjects consisted of 20 men and 19 women (age 20-39). MI was applied on the subjects using the Graston technique for 5 minutes to induce CS changes. The CS changes were measured with sensory tests by using the Von Frey Filament, and PPT changes were estimated by using the pressure threshold meter. For the observation of sensory and PPT changes with time, the test was conducted for 15 minutes including a pre, post, and after intervention session. Results: CS threshold increased significantly when MI was applied (p<0.001). On the same spinal segment, changes in the right infraspinatus PPT was observed (p<0.001) but the PPT changes in other muscles were not significantly different. Furthermore, the control group CS and PPT were not significantly different. In addition, regression analysis showed that the CS changes have a larger impact on PPT in the same spinal segment (p<0.001). Conclusions: CS changes induced by MI make to change PPT on the same spinal segment. In other words, it is possible to identify PPT changes following CS changes except for the muscle which belongs to a different spinal segment. Therefore, application of MI is necessary for the CS changes in the same spinal segment. Furthermore, it can be useful in the clinical fields as a method of providing pain control and increasing the PPT.

• Journal of Korean Neurosurgical Society
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• v.58 no.3
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• pp.286-290
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• 2015

We report a case of neurilemmoma of deep peroneal nerve sensory branch that triggered sensory change with compression test on lower extremity. After resection of tumor, there are evoked thermal changes on pre- and post-operative infrared (IR) thermographic images. A 52-year-old female presented with low back pain, sciatica, and sensory change on the dorsal side of the right foot and big toe that has lasted for 9 months. She also presented with right tibial mass sized 1.2 cm by 1.4 cm. Ultrasonographic imaging revealed a peripheral nerve sheath tumor arising from the peroneal nerve. IR thermographic image showed hyperthermia when the neurilemoma induced sensory change with compression test on the fibular area, dorsum of foot, and big toe. After surgery, the symptoms and thermographic changes were relieved and disappeared. The clinical, surgical, radiographic, and thermographic perspectives regarding this case are discussed.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.46-59
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• 2003

Backsulgi were prepared with the addition of nutriprotein powder at 0%, 2%, 4%, 6%, 8%, and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textural characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. In the sensory evaluation, Backsulgi with 4% nutriprotein powder showed the highest score in overall quality. In the measurement of color changes, L value (lightness) was decreased, but a value (redness) and b value (yellowness) increased as the addition of nutriprotein powder increased. In textural characteristics, the hardness, gumminess and cohesiveness of Backsulgi were decreased by the increase of nutriprotein powder. The hardness and gumminess were increased as the storage time increased.

• Nutrition Research and Practice
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• v.7 no.4
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• pp.336-341
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• 2013

This study is to verify the effects of sensory education based on classroom activities for $2^{nd}$ and $3^{rd}$ grade children. The hypothesis is that children who participated in sensory education would demonstrate positive changes in eating behaviors through sensory experiences. The sensory education program consists of 12 lessons. Twenty-six children were being recruited from one school in Changwon, Korea. Two control groups, one of which was the same age as the educated group and the other group of sixth graders, were selected by random sampling from the same school. Children answered a self-administered questionnaire. The parents (n = 20) of the children who participated in the program, took part in evaluating the program through self-administered questionnaires after the program ended. The questionnaire contained variables of general characteristics, education satisfaction, nutrition knowledge, eating attitude and behavior concerning unfamiliar foods. The score of nutrition knowledge was improved in educated children (P < 0.05). Food neophobia score towards unfamiliar foods (P < 0.05) was increased in educated children, but there are no changes in eating behaviors in all groups towards unfamiliar foods. In conclusion, sensory education is useful for having a positive eating attitude among children. Its consistent implementation could lead to healthier and well-balanced eating behaviors for children.

• The Journal of Korean Physical Therapy
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• v.24 no.5
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• pp.306-312
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• 2012

Purpose: The purpose of this study was to examine the effect of changes in foot cutaneous sensation on plantar pressure distribution during gait. Methods: Sixteen healthy young subjects participated in this experiment. All subjects performed two trials of walking under three somatosensory conditions induced by a normal facilitatory insole that provides increased plantar sensory stimulation, and application of lidocaine cream to the plantar surface of the foot to reduce the sensitivity of the soles. Semmes-Weinstein monofilaments were used for evaluation of reduced plantar sensation. The Pedar system was used for measurement of pressure distribution at the plantar surface of the foot. Results: Pressure in the lateral midfoot area showed an increase with increasing and decreasing sensory inputs. When sensory input was increased, plantar pressure showed a decrease in the forefoot area. When sensory input was decreased, plantar pressure showed an increase in the lateral forefoot area and a decrease in the hallux area. Conclusion: By altering sensory feedback, plantar pressure distribution is changed during gait. Plantar cutaneous afferents play an important role in plantar distribution.

• Journal of Food Hygiene and Safety
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• v.11 no.1
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• pp.51-55
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• 1996

As a preliminary experiment to investigate the effect of ozone sterelization on the ginseng powder, the changes of fatty acid composition and organic acid content and sensory properties in ginseng powder treated with ozone was investigated. Ginseng powder was treated with 0.5 ppm ozone for 24 hours and 48 hours, respectively. With increase in ozone treatment time, the content of crude lipid and increase. Contents of unsaturated fatty acid-linolenic acid, linoleic acid, and oleic acid, etc.-decreased with ozone treatment time, whereas saturated fatty acid or same number-stearic acid-increased odor, bitter taste, roasted taste and sweet taste were thiner with ozone treatment times, but pungent taste was thicker with those treatment. These changes of ordors and tastes of ginseng powder with ozone treatment were predicted by oxydation of lipids, flavor components and saponins.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.410-416
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• 1997

Changes in sensory and physical characteristics of Wanjajeon (Korean pan fried meat balls) were investigated during chill storage for a hospital cook/chill foodservice system. Wanjajeon was cooked, stored at 2$^{\circ}C$ or 7$^{\circ}C$ for 4 weeks, and reheated by using a microwave oven. The physical characteristics such as texture, color and organoleptic properties were measured. The chewiness of Wanjajeon increased during 4 weeks of storage at both temperatures. Reheating of stored Wanjajeon resulted in a significant increase in the hardness and chewiness. The redness (a value) was significantly increased, while the lightness and yellowness (L and b values) were changed slightly. Sensory evaluation showed that Wanjajeon was acceptable for up to 3 weeks of storage at 2$^{\circ}C$ and to 2 weeks at 7$^{\circ}C$. The sample stored at 2$^{\circ}C$ was more acceptable than that of 7$^{\circ}C$ storage through the whole period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.419-424
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• 1998

This study was carried out to investigate changes in the physicochemical and sensory characteristics of Oiji(Korean pickled cucumbers) prepared with different salts(bay, refined and purified salt). The pH of Oiji prepared with bay salt was higher than those prepared with refined and purified salts. The salt concentration of Oiji prepared with purified salt showed the highest value during fermentation period. The cutting forces at middle part of Oiji prepared with bay and refined salts were higher than those of raw cucumber, and bay salt resulted in the highest force during fermentation period. The result of sensory evaluation indicated significant differences in color, odor, taste, texture and overall acceptability among salts at 5% level. Oiji prepared with bay salt showed the highest score in most the sensory characteristics.