• Asia pacific journal of information systems
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• v.28 no.3
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• pp.204-219
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• 2018

This paper touches the limitations of existing theories related to technology acceptance, which mainly focus on users' perceived ease of use and usefulness, and proposes the role for sensory capabilities and enjoyment in understanding smartphone use. Furthermore, we develop a model that explains smartphone usage and intention to use it for a task and analyzes 442 questionnaire survey responses of smartphone users. First, perceived usefulness, perceived sensory capability, and perceived enjoyment influenced smartphone usage. Second, we found that both perceived usefulness and smartphone use were significantly associated with users' intention to utilize the smartphone for their job-related tasks. Finally, both perceived sensory capability and enjoyment were found to be more powerful factors than ease of use in explaining smartphone use. From the study findings, implications and future research directions are also discussed.

• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.40-44
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• 2008

Response surface methodology (RSM) was used for analyzing the manufacturing process of Prunus mume extract-added vinegared red pepper paste (maesil chokochujang) with respect to sensory quality properties. Experiments were carried out according to a central composite design, selecting the amount of kochujang, amount of maesil extract, and type of sugar in the mixture as independent variables; sensory attributes such as flavor, taste, color, and mouthfeel viscosity as response variables. The polynomial models developed by RSM for sensory color and mouthfeel viscosity were highly effective to describe the relationships between the factors studied and the responses. The estimated response surfaces confirmed that the amount of kochujang had a positive effect on color (p<0.001) whereas the amount of maesil extract had a positive effect on mouthfeel viscosity (p<0.001). Increase in the amount of kochujang led to a sharp increase of the sensory score on color at all the maesil extract and sugar type levels. On the other hand, increase in the amount of maesil extract caused a sharp increase in the mouthfeel viscosity value regardless of kochujang concentration and type of sugar. The differences among samples made with different types of sugar were not significant (p>0.05).

• Journal of Korean Academy of Nursing
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• v.31 no.4
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• pp.703-711
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• 2001

Purpose: The purpose of this study was to examine the effects of sensory stimulation on premature infants. Method: Thirty three premature infants admitted to NICU of D University Hospital in C city were randomly assigned in two groups (Experimental group: 16, Control group:17). For the experimental group, tactile and kinesthetic stimulation developed by Dr. Field was applied 2 times a day for 10 days. Behavioral state was measured using the Anderson Behavioral State Scale (ABSS). Heart rate, respiration, and oxygen saturation were obtained for each infant before and after sensory stimulation. Hypothesis testing was done using the $\chi$$^2$- test, student t-test, and repeated measures of ANOVA. Result: Hypothesis 1: There was a significant difference in the daily body weight gain between experimental and control group (F= 40.77, p= .0001). Hypothesis 2: There was a significant difference in the frequency of 'inactive awake state' between two groups ($\chi$$^2$= 39.778, p= .001). Hypothesis 3: There were significant differences in the mean of heart rate and $O_2$saturation between two groups (t= -2.174, p= .037; t= 3.080, p= .005). However, there was no significant difference in the mean of respiration rate between two groups (t= -1.966, p= .581). Conclusion: The effectiveness of a sensory stimulation on weight gain and behavioral state in premature infants was supported. Further study is recommended to develop a sensory stimulation method as an independent nursing intervention for premature infant.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.666-680
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• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

• The Korean Journal of Physiology and Pharmacology
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• v.3 no.1
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• pp.35-45
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• 1999

Excitatory amino acid (EAA) and substance P (SP) have been known to be primary candidates for nociceptive neurotransmitter in the spinal cord, and calcium ions are implicated in processing of the sensory informations mediated by EAA and SP in the spinal cord. In this study, we examined how $Ca^{2+}$ modified the responses of dorsal horn neurons to single or combined iontophoretical application of EAA and SP in the rat. All the LT cells tested responded to kainate, whereas about 55% of low threshold (LT) cells responded to iontophoretically applied NMDA. NMDA and kainate excited almost all wide dynamic range (WDR) cells. These NMDA- and kainate-induced WDR cell responses were augmented by iontophoretically applied EGTA, but suppressed by $Ca^{2+},\;Mn^{2+},$ verapamil and ${\omega}-conotoxin$ EVTA, effect of verapamil being more prominent and well sustained. $Ca^{2+}$ and $Mn^{2+}$ antagonized the augmenting effect of EGTA. On the other hand, prolonged spinal application of EGTA suppressed the response of WDR cell to NMDA. SP had triple effects on the spontaneous activity as well as NMDA-induced responses of WDR cells: excitation, inhibition and no change. EGTA augmented, but $Ca^{2+},\;Mn^{2+}$ and verapamil suppressed the increase in the NMDA-induced responses and spontaneous activities of WDR cells following iontophoretical application of SP. These results suggest that in the spinal cord, sensory informations mediated by single or combined action of EAA and SP can be modified by the change in calcium ion concentration.

• The Journal of Korean Academy of Sensory Integration
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• v.9 no.2
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• pp.29-39
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• 2011

Objective : The purpose of this study is to verify the effect of sensory integrative intervention focused on proprioceptive-vestibular stimuli on adaptive response of children with sensory defensiveness. Methods : Subject of this study was a 6 years and 5 month old boy. The subject underwent a sensory integration (SI) treatment which was part of the SI treatment course administered by the Korean Sensory Integration Society, in 2011. The treatment goal and treatment plan had established based on the evaluation results. Treatment was done with 4 sessions and the adaptive responses of the subject were measured as outcome of the SI treatment. Results : During the SI treatment, the subject could participate in activities involving tactile stimulation without over-arousal. He also showed improved social interaction skills and his play was qualitatively extended. Conclusion : According to the results of this study, it was verified that sensory integrative intervention focused on proprioceptive-vestibular stimuli has positive effective on adaptive response for children with sensory defensiveness. For the future study, it is suggested to use standardized assessments in evaluation and provide information in changes of daily occupation as outcome data.

• The Korean Journal of Physiology and Pharmacology
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• v.4 no.6
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• pp.455-461
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• 2000

Zinc contained in the neurons of central nervous system is activity-dependently released and then attenuates NMDA (N-methyl-D-aspartate)-induced neurotoxicity while augmenting non-NMDA-induced neurodegeneration. Zinc also has been reported to produce antinociceptive action on the inflammation- and nerve injury-induced hyperalgesia in the behavioral test. In this study, we investigated the effects of zinc on the responses of dorsal horn cells to NMDA, kainate and graded electrical stimulation of C-fibers. In the majority of WDR cells (70.6%), zinc current-dependently inhibited WDR cell responses to NMDA and in the remaining cells, produced biphasic responses; excitation followed by inhibition. Zinc augmented the responses of WDR cells to iontophoretical application of kainate. The dominant effect of $Zn^{2+}$ on the responses of WDR cells to C-fiber stimulation was excitatory, but inhibition, excitation-inhibition and no change of the responses to C-fiber stimulation were induced. $Ca^{2+}-EDTA$ antagonized the excitatory or inhibitory effects of $Zn^{2+}$ on the WDR cell responses. These experimental findings suggest that $Zn^{2+}$ modulates the transmission of sensory information in the rat spinal cord.

• The Journal of Korean Academy of Sensory Integration
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• v.6 no.1
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• pp.25-33
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• 2008

Objective : To identify the effectiveness of a short-term intensive intervention program on the improvement of adaptive response of a child with mixed sensory integration disorder. Method : Four and half years old boy who has been diagnosed of PDD received 40 min of one intervention session and 50 min of 3 intervention sessions. The intervention was a part of the 2008 Sensory Integration Treatment Course developed by the Korean Academy of Sensory Integration (KASI) and all sessions were implemented under supervision by experts. Result : Adaptive responses of the child were enhanced throughout the intervention process in terms of postural response and peer interaction. His oral defensiveness is improved. As the intervention progressed, he exhibited more active movements, louder voice, and coherence within peer group. Conclusion : This case report demonstrates effectiveness of a short-term intensive intervention program in terms of improving adaptive response. To enrich the effectiveness, tt is suggested to educate parents about neurological base of the child's behaviors so the they understand the importance of various sensory experience within play.

• Food Science and Industry
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• v.52 no.1
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• pp.40-51
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• 2019

For better understanding the relationship between consumers' perception and sensory characteristics of products, diverse types of rapid sensory profiling technique have been suggested as alternatives to conventional descriptive analysis. Among these, check-all-that-apply (CATA) method has gained popularity for studying consumers' perception and intuitive responses to products due to their simplicity, speed, and ease of use. CATA method has been used to gather consumers' perception derived from sensory characteristics of products as well as consumers' emotion responses to products in recent years. Moreover, many researchers reported that CATA method can be used to provide valuable information for product optimization by applying a penalty analysis and collecting responses to ideal product. Thus, this article reviews recent research using CATA in the field of sensory and consumer science and introduces practical applications to achieve various business objectives in food industry.

• The Korean Journal of Physiology
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• v.25 no.1
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• pp.87-99
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• 1991

In order to elucidate whether capsaicin applied topically acts as a pain-producing subastance or as a tastant, neuronal activities of the chorda tympani nerve(CN), lingual nerve(LN), solitary tract nucleus(STN), and trigeminal nucleus(TGN) were recorded while thermal and taste stimuli, and capsaicin were being applied topically, and algesics intra-arterially to the tongue of cats anesthetized with ${\alpha}-chloralsoe$. In addition, the STN neurons were examined after wheat germ agglutinin-horseradish peroxidase(WGA-HRP) was applied to the CN. The CN fibers responded to taste and thermal stimuli, algesics, and capsaicin. Responses to capsaicin were significantly correlated with those to taste and thermal stimuli. The LN fibers mainly responded to mechanical and thermal stimuli, algesics, and capsaicin. Responses to capsaicin were significantly correlated with those to algesics. The STN neurons responded to taste and thermal stiumli, algesics, and capsaicin. Responses to capsaicin were significantly correlated with those to taste and thermal stiumli in somewhat different fashion from those of the CN fibers. The TGN neurons mainly responded to mechanical stimuli, algesics, and capsaicin. Correlations between responses to capsaicin and any others were not significant. After WGA-HRP was applied to the CN, the STN neurons which receive input from the CN were identified largely in the medio-ventral portion to the solitary tract. These results suggest that capsaicin produce taste as well as pain sensation. Sensory information evoked by capsaicin can be conveyed to the STN, especially medio-ventral portion, via the CN as gustatory information on the one hand, and to the STN or TGN via the LN as noxious information on the other. In addiation, the noxious information may be conveyed to the STN via the CN.