• Journal of Digital Convergence
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• v.20 no.4
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• pp.491-498
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• 2022

Based on Goethe's color theory, this study presented concepts and classification methods through the following research methods for the purpose of defining sensory, emotional, and experiential colors as spatial colors in digital space. First, the concept of spatial color is defined through theoretical consideration and three (3) types of spatial color are classified as the surface, outline, and physical colors. Secondly, the study includes the characteristics of digital space and color sensory type. Third, based on the identified color sensory type through the previous theoretical consideration, the four (4) categorized digital spatial color were derived and presented as techno Chromatic, S.E.N.S.E, pixel, and blur colors were determined and proposed. Based on such research contents, this study is meaningful in that it systematized the meaning of Goethe's color theory in the present age through digital spatial color.

• Physical Therapy Korea
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• v.22 no.2
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• pp.59-69
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• 2015

The purpose of this study was to identify the effects of an upper extremities group exercise program based on motor learning in chronic stroke patients and to assess improvements in upper sensory motor function and activities of daily living (ADL). Five chronic stroke patients participated for the duration of 25 weeks. On the assessment of motor and process skills, there was a statistically significant improvement in motor area functioning in 4 of the subjects. In process area functioning, there was a statistically significant change in 3 of the subjects. Therefore, further studies are needed to assess sensorimotor area and ADL changes in chronic stroke patients to reduce medical cost and assess for positive psychological changes.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.12-135
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• 1997

Color(and appearance)is one of the most important visual attributes in food. The favorite color of food is depend on the nation and its culture. Unfortunately the word on color ash superseded appearance as the description of the total visual perception of food. The optical properties are color, gloss, translucency, the uniformity of these attributes over the surface of the product, and the appearance boundary condition visual flavor. The major purpose of this lecture is to stress the importance of color and gloss on the basis of sensory evaluation for vegetables and these cooking process. These points are as follows: 1. Color and palatability Principle of cooking ; five tastes and five colors 2. Pigments and colorimeter Plant pigments ; Chlorophyll, Carotinoid, Anthocyan Optical properties and colorimeter Correlating instrumental and pigments data 3. Color, gloss of vegetables Effect of color and gloss on several cooking treatments 4. The importance of color of foods to the food industry and consumer

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.458-461
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• 1997

Yogurts were prepared by the fermentation of milk containing purple sweet potato powder(PSPP). The effect of PSPP addition on quality and sensory evaluation were as follow ; acidity, brix and viable cell count of PSPP yogurt was higher than the control. As the level of PSPP lightness and yellowness decreased. Redness increased significantly wit increases in viscosity. In consideration with the sensory evaluation of the PSPP yogurt, texture and color was better than the control, and taste was similar to the control. The sensory test of yogurt ranked highest at 3%~40% PSPP.

• Annals of Clinical Neurophysiology
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• v.9 no.2
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• pp.43-50
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• 2007

Analysis of intraepidermal nerve fibers using skin biopsy is a recently developed technique, providing diagnostic information on small fiber neuropathies. The specimens are obtained by 3 mm punch biopsy, which is safe and minimally invasive. Immunohistochemical staining by Protein gene product (PGP) 9.5 demonstrate not only intraepidermal nerve fibers but dermal structures, such as sweat gland and erector papillae. Up to now, many studies agree that intraepidermal nerve fiber density is dramatically reduced in various sensory neuropathies. The utility of density measure was confirmed with high sensitivity in the diagnosis of sensory neuropathy, comparable to sural nerve biopsy or quantitative sensory testing. Besides quantitative methods, morphological changes like axonal swelling and fragmentation can be used as predegenerative markers. This article reviews the technique of skin biopsy and clinical and experimental usefulness of skin biopsy in diagnosing and monitoring peripheral neuropathies.

• Food Science and Industry
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• v.52 no.1
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• pp.32-39
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• 2019

The domestic food industry intends to expand overseas market. In order to succeed, in-depth research on local consumers is essential. This paper examined consumer research methodology and case studies based on sensory and consumer science for developing products targeting overseas market. Consumer research should be prece ded by overseas consumer panel construction. Then, this can be followed by application of various consumer research methodologies on new product development process. The most important consideration in this case is that application of same research methods or criteria as for domestic market could lead to significant errors in terms of reliability of results. Therefore, in order to develop successful products that accurately meet the needs of overseas consumers, careful study and consideration of the differences between markets would be essential from consumer researcher and decision-maker's sides.

• Journal of Digital Convergence
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• v.11 no.4
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• pp.383-389
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• 2013

The purpose of this study was to investigate evidence-based practice (EBP) for sensory integration (SI) intervention in children with cerebral palsy (CP) through a systematic review and meta analysis. The screening strategy was performed to select studies for analysis after that, a meta-analysis was implemented for calculating the effect size (ES) in group studies. Twenty-four studies were included for a systematic review and included seven case reports, three single-subject designs, and fourteen group experimental design studies(three randomized controlled trials, three two groups nonrandomized studies, and six one group nonrandomized studies). The ES of the experimental group studies was moderate size of 0.272. The results of the ES according to the dependent variables, the ES was the largest in the fine motor development. The effect size of the published papers was greater than the unpublished paper's and two groups nonrandomized studies' size effect was the largest in the design. The ES of the infants was larger than the children. The ES for a period of 8 weeks, the number of five times a week, and time in 90 minutes showed the biggest in SI program. Although the ES of SI intervention in children with CP showed moderate effect, accumulation of research well be needed.

• The Journal of Korean Academy of Sensory Integration
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• v.13 no.2
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• pp.31-41
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• 2015

Objective : Purpose of this study is to develop a Sensory Processing Scale for Children (SPS-C) to screen sensory processing problems for children aged 3 to 5, and examine validity of the assessment. Method : A draft version of Sensory Processing Scale for Children (SPS-C) has been developed and it was utilized to 138 caregivers of children who are 3 to 5 years old. Rasch analysis was used to test construct validity of SPS-C. Through the Rasch analysis, unidimensionality and adequacy of the rating scale were examined. Results : Based on the Rasch analysis, it was found that six items out of 56 items (10.7%) are misfits. And the results also showed that 3-points rating scale is more adequate than 5-points scale for SPC-C. Conclusion : The construct validity of a newly developed assessment, Sensory Processing Scale for Children (SPS-C), was established through this study. Further studies are needed to examine other psychometric properties of the assessment, using the one modified based on the results in this study.

• Food Science and Industry
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• v.48 no.3
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• pp.13-19
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• 2015

• Cartoon and Animation Studies
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• s.19
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• pp.161-181
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• 2010

Human beings experience the outside world through senses and have developed various ways of representation to preserve what they've experienced. The rapid progress of digital technology has opened a new era of representation technology, and furthermore, is functioning as a technology which offers new experiences. The sensory experiences through the sense of sight, which humans depend on more than 70% to perceive the outside world, have been becoming the center of representing the reality as the 3-D graphics technology has been growing, and developing by being grafted onto different areas of study. Various technologies to express the sense of reality, such as the technology to reinforce the virtual reality and to represent it in the reality, computer graphic, TUI technology, and five sensory technologies which apply humans' senses, are making advancement based on humans' visual features and sensory elements. In particular, the 3-D technology to display solidness provides not only representation but also new sensory experiences, and is emerging as the key technology to image contents. However, compared to the development of technology of 3-D graphics, there have been few basic studies on the principles of the sense of vision. Therefore, in this study, the principles and elements to sense videos will be examined. The sensory features of 3-D images to represent the sense of reality will be researched into, especially focusing on the experiential and physiological elements to sense 3-D structures, and the physical and psychological elements to sense shapes, which might be hopefully the basic study for producing 3-D contents.