• 대한통합의학회지
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• 제11권4호
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• pp.237-246
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• 2023

Purpose : This study investigated the effects of personality and sensory processing on college life adaptation in students majoring in occupational therapy. Methods : We conducted a survey study on 251 college students from March to May 2023. Personality, sensory processing, and college life adaptation were measured through the international personality item pool, adolescent/adult sensory profile, and student adaptation to college questionnaire, respectively. The general characteristics of students were analyzed using frequency analysis, and differences in college life adaptation and sensory processing characteristics were analyzed using independent t-tests and one-way ANOVA. The relationship between personality, sensory processing, and college life adaptation scores was analyzed using Pearson correlation analysis. The impact of personality and sensory processing on college life adaptation was analyzed using multivariate regression analysis using SPSS 25.0. Results : Correlations of all five personality factors, except openness to experience, were observed with students' college life adaptation. According to sensory processing characteristics, differences in college life adaption showed significant differences in sensory avoidance, poor registration, and sensory sensitivity. The variance of college life adaptation explained by each factor (based on R²) were 46% by personality and 26% by sensory processing. Among personality traits, neuroticism had a negative effect on college life adaptation, agreeableness and extroversion had positive effects, and low registration during sensory processing had a negative effect. Conclusion : This study suggests the provision of various activities and creation of an environment for college students with low sensory registration and neurotic traits to encourage positive changes. The results can be used to design a program that helps college students adapt to occupational therapy majors.

• International Journal of Automotive Technology
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• 제7권1호
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• pp.35-41
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• 2006

Driving simulations were performed to evaluate the effect of providing both visual information and body sensory information on changes in steering characteristics and the amount of perspiration in drift cornering. When the driver is provided with body sensory information and visual information, the amount of perspiration increases and the driver can perform drift control with a moderate level of tension. With visual information only, the driver tends to easily go into a spin because drift control is difficult. In this case, the amount of perspiration increases greatly as compared with the case where body sensory information is also provided, reflecting a very high perception of risk. When body sensory information is provided, the driver can control drift adequately, feeding back the roll angle information in steering. The importance of the driver's perception of the state of the vehicle was thus confirmed, and a desirable future direction for driver assistance systems was determined.

• 한국시뮬레이션학회논문지
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• 제14권3호
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• pp.55-66
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• 2005

Virtual reality (VR) simulators have been extended to transfer knowledge and education, and demands for exhibition systems for science education and cultural experiences has also increased. Existing VR simulators, which are based on the dynamics equations of motion, cannot easily be adapted to changes in simulation contents. In order to effectively transfer knowledge and maintain interests through educational applications, an experiential system that has multi-sensory effects as well as motion effects is required. In this study, we designed and implemented a motion generation that is tailored to experiential exhibition systems and multi-sensory VR effects. Both the sense of motion which is generated from the movement of the viewpoint of the visual image, and motion effects which are constructed in advance, are applied to motion simulation. Motion effects which occur during interaction between the user and the exhibition system can be easily added. Various sensory cues that are appropriate to the exhibition system are also considered.

• 인간식물환경학회지
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• 제22권3호
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• pp.321-332
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• 2019

The purpose of this study is to investigate the changes of sensory and visual perception of children with intellectual disabilities by conducting psychomotorik (psychomotor activity) in the forest and indoor treatment rooms. Accordingly, this study divided 18 children with intellectual disabilities living in the facility for persons with disabilities located in Seoul into three groups: the experimental group participating in psychomotorik in the forest, the comparative group participating in psychomotorik in the treatment room, and the control group without any treatment at all. The program was conducted for 32 weeks, 4 hours a month. The results showed that psychomotorik promoted the sensory and visual development of children with disabilities. Psychomotorik in the forest showed significant effects on touch and activity level, form constancy and eye-hand coordination. Psychomotorik in the treatment room showed significant improvement in figure-ground with reduced motion. This suggests that psychomotorik in the forest as well as indoors is a positive factor for sensory adaptation reaction and visual development of children with intellectual disabilities.

• Annals of Clinical Neurophysiology
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• 제6권1호
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• pp.14-19
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• 2004

Backgrounds and objectives: POEMS (polyneuropathy, organomegaly, endocrinopathy, M protein, and skin changes) syndrome is the rare cause of polyneuropathy. Although the polyneuropathy is essential for the diagnosis of the disease, the pattern of electrodiagnostic abnormalities has not been characterized in detail. The purpose of this study was to elucidate the features of nerve conduction abnormalities in POEMS syndrome. Methods: We reviewed the medical records and nerve conduction studies (NCS) of 12 consecutive patients with POEMS. Results: A total of 68 motor and 46 sensory nerves were examined. Compound muscle action potentials (CMAPs) and sensory nerve action potentials were abnormally attenuated or not elicited in majority of motor and sensory nerves (80.88% in motor, and 82.6% in sensory nerves). Frequency of the nerves with no potential was significantly higher in lower limbs than in upper limbs (p<0.01 in both motor and sensory nerves), and CMAP amplitude was more reduced in lower limbs than in upper limbs (p<0.01). Conduction slowing was very frequently observed with 95% and 76% of motor and sensory nerves, respectively, having the abnormally reduced values of conduction velocity. Distal motor latencies were abnormally prolonged in 75% of motor nerves, and terminal latency indices were significantly higher in patients than in normal controls (p < 0.05). Conduction block was observed only in 5% of motor nerves. Conclusions: NCS in POEMS syndrome showed characteristic patterns, in which conduction abnormalities were more frequently and severely affected in the lower limbs, and more predominantly in the intermediate nerve segments than in the distal portions. The recognition of these characteristic patterns may be helpful in early diagnosis of polyneuropathy in POEMS syndrome.

• 한국식생활문화학회지
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• 제4권4호
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• pp.405-410
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• 1989

탁주의 맛을 표현하는 용어를 설문조사 방식으로 수집하여 맛, 냄새, 색깔, 입속의 감촉 등 관능적 특성에 따라 분류하고 이를 바탕으로 하여 가열살균에 의한 탁주의 관능적 품질변화를 통계적 방법으로 평가하였다. 탁주의 주요 품질요소로는 색깔에서 백색, 회색, 황색 냄새로는 시큼한 냄새, 쉰냄새, 맛으로는 신맛, 떫은맛, 쓴맛, 단맛, 입속의 감촉으로는 텁텁하다, 걸죽하다, 청량감 등으로 밝혀졌다. 82, $93^{\circ}C$ 및 $135^{\circ}C$에서 각 9초간 실시된 열처리에 의하여 회색, 쉰냄새, 화독냄새, 떪은맛, 쓴맛, 걸쭉함이 증가하였으며 신맛, 단맛, 황색, 텁텁함 및 청량감이 감소하였다. 이러한 변화는 기호도의 전반적인 저하로 나타났다. 열처리 온도에 따라 이들 변화는 다소 차이를 나타내었다.

• 대한통합의학회지
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• 제11권1호
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• pp.113-120
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• 2023

Purpose : This study aims to investigate occupational therapy students' perceptions of sensory integration therapy and the effect of an educational program on these perceptions and future preferences. Methods : The participants were 200 occupational therapy students in Busan and Gyeongsangnam-do. A primary survey was first conducted to shed light on students' perceptions of sensory integration therapy, followed by an education program on sensory integration provided through an online video. After this training on sensory integration therapy, an additional survey assessed the their preferred employment routes and intention to take educational courses on clinical sensory integration therapy in the future. A secondary survey was then conducted, using the same form as the primary survey, to identify changes in the students' perceptions of and preferences for sensory integration therapy. A frequency analysis using descriptive statistics was employed to identify the participants' general characteristics, employment-related preferences, and intention to take courses on sensory integration, and a paired samples t-test was used for a comparative analysis of the students' perceptions before and after the education program. Results : In terms of the students' perceptions of sensory integration therapy, the variables of efficiency, facilitation, and expertise showed statistically significant differences before and after the educational program, which resulted in a positive change in their overall perceptions of the therapy after the program. In relation to their preferred employment routes after the program, 100 students (50 %) answered the "field of adults," and 100 (50 %) students answered the "field of children." Conclusion : The findings of this study demonstrated that sensory integration education positively influences occupational therapy students' preferences for and perceptions of sensory integration therapy. Additional research is recommended to organize a more systematic education program and investigate employees in organizations related to children with disabilities.

• 한국식품과학회지
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• 제40권6호
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• pp.721-725
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• 2008

더덕을 생식 원료로 동결건조 및 열풍건조를 통하여 생식을 제조하여 제조된 생식의 이화학적 및 관능적 특성, 기능성 성분의 함량 조사를 통하여 합리한 제조방법을 찾고자 하였다. 수분, 단백질, 탄수화물, 지방, 회분 등 일반성분 함량은 동결건조 및 열풍건조를 실시한 시험구들 사이에 변화가 없는 것으로 나타났고 색도는 동결건조는 실시한 시험구가 열풍건조를 실시한 시험구에 비해 L값은 높게, b값은 낮게 나타났다. 식이섬유 함량은 열풍건조를 실시한 시험구가 동결건조를 실시한 시험구보다 높게 나타났고 총 페놀성 화합물과 조 사포닌 함량은 동결건조를 실시한 시험구가 높게 나타났다. 관능검사 결과 동결건조를 실시한 시험구가 색, 맛, 향, 전체적 기호도 등에서 모두 열풍건조를 실시한 시험구 보다 높게 나타났다. 위의 결과로부터 더덕을 원료로 생식을 제조 시 동결건조 방법을 사용하는 것이 적절하다고 생각된다.

• 한국축산식품학회지
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• 제32권4호
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• pp.428-433
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• 2012

The objective of this study was to identify appropriate aging conditions, changes in nucleotide-related compounds, chemical changes, and a sensory evaluation of duck meat during aging at $0^{\circ}C$ for 7 d. Twenty one 45-day-old Pekin white ducks samples were separated into breast and leg meat. ATP was not detected for almost the entire aging period because ATP was depleted immediately after slaughter. Inosine monophosphate (IMP) was highest on day 1 ($26.69{\mu}mol/g$), and then it rapidly decreased to $7.11{\mu}mol/g$ on day 7. However, this level was not different between breast and leg meat. Hypoxanthine (Hx) content of breast meat was $14.88{\mu}mol/g$, whereas that of leg meat was $16.41{\mu}mol/g$. Inosine content of breast meat was double than that of leg meat. The pH values of breast and leg meat were 5.90-6.05 and 6.23-6.73, respectively, during the aging period. Volatile basic nitrogen content of breast and leg meat increased during aging. Breast meat had good sensory evaluation scores for flavor (7.4), juiciness (6.8), tenderness (7.2), and overall acceptance (7.4) on day 3. Similar to breast meat, leg meat also had good sensory evaluation scores. Therefore, it is concluded that the appropriate aging period is 3 d for duck breast meat and 1 day for leg meat at $0^{\circ}C$.

• Preventive Nutrition and Food Science
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• 제1권1호
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• pp.30-36
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• 1996

This study was conducted to investigate the changes in chemical, microbial, sensory characteristics and volatile flavor components of wooung(burdock, Arctium lappa, L) kimchi during fermentation at 15$^{\circ}C$, Three types(A, B, C) of wooung kimchi were prepared. Sample A was prepared with basic ingredients, in the other hand, sample B was prepared with all sorts of ingredients. These samples were mixed after salting the sliced burdock with 4% brine for 30min. Sample C was prepared mixing with all sorts of ingredients after blanching the sliced burdock with 2% vinegar solution. pH decreased slowly until 3 day, and then decreased rapidly for 4~7 days in all samples. Total acidity increased gradually in all samples. The changes of pH and total acidity were the sample C and were the greatest in sample B. The reducing sugar contents decreased slowly until 7 day, and decreased rapidly for 8~14 days in sample A and B, and at 10 day in sample C, respectively. The numbers of lactic acid bacteria and total bacteria of sample B were much greater than those of other sample. In sensory evaluation, sample B exhibited the best scores and sample C showed the worst scores in all characteristics. The major volatile components in wooung kimchi were identified as ethanol, hexanal, 2-hexenal, disulfide dl- 2-prophenyl, zingiberene and $\beta$-sesquiphellandrene. The relative amounts of hexanal, 1-hexanol and ethanol were decreased, while the relative amounts of acetic acid ethyl ester, 3-htdroxy-2-butanone and acetis acid were increased gradually during fermentation.