• Journal of the Korean Home Economics Association
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• v.25 no.4
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• pp.57-62
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• 1987

To obtain basic data for the decvelopment of Kimchi preservation method, optimal ripening Kimchi was air-packaged with polyethylene bag, and followed by the microbiological, firmness and sensory evaluations during storage at 5$^{\circ}C$. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total Lactic bacteria(anaerobe) in creased. 2. Textural parameters were remarkably changed according to the elapse of storage period. 3. Sensory evaluation showed that the score was decreased considerably 10 days after storage.

• Korean Journal of Human Ecology
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• v.1 no.2
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• pp.100-112
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• 1998

The purpose of this study is to investigate the torso patterns by analyzing sensory evaluations. The anthropometric measurements for female college students were obtained between March and October in 1998, and a total of 197 anthropomatric data was used for the somatotype analysis. The appearance and fit of three kinds of torso patterns(ESMOD, FIT, and Muller & sohn) were evaluated by expert panel and the subjects. The results of the anthropometric measurements and sensory evaluations are as follows; The mean height of the anthropometric data for 197 students is 158.98cm. The largest proportion of the three somatotypes(H, M and A type) is big hip type(A type) consisting of 47.7% of all the respondents. The result of the torso pattern evaluations by expert panel indicates that the ESMOD pattern obtains the highest rating in general acceptability. A significant difference(p<.05) in the responses to two questions, the placement of the waist dart, and the gapping & creasing at back hip area was found. The ESMOD and Muller & sohn patterns are given the highest rating in the general acceptability. The result of the evaluation was obtained by the subjects. (Korean J. Human Ecology 1(2):100∼112, 1998)

• The Research Journal of the Costume Culture
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• v.16 no.2
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• pp.349-368
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• 2008

The purpose of the study was to examine the effect of internal traits of perceivers on sensory images of fashion materials and dress wearers. Perceiver's internal traits included aspects of Gender-body Ideology (GBI), as well as fashion lifestyles and fashion interest. The research was conducted on a quasi experimental basis, with subjects numbering 187 male and 207 female college students. Data were collected in the period from March 19th to March 31st, 2007. Two sets of stimuli and three measuring tools (to assess GBI, fashion life styles and fashion interest) were used. The stimuli were thirteen fabric specimens and thirteen photographs of dress styles, manipulating by two variables: (a) motif colors (white, grey, pinks and blue); (b) motif categories (plain, paisley, floral, stripes, and zebra effect). The data were analysed by factor analysis, ANOVA, Duncan's multiple range test. The major findings were as follows: Gender-body ideology was separated into agonic and hedonic dimensions. Fashion life style was separated into 3 dimensions(shopping life-style pursuit, social activity pursuits and brand life style pursuits). The internal traits of perceivers influenced preferences and buying intentions. Shopping life-style pursuits had more impact on preferences and buying intentions than other internal traits.

• The Journal of Industrial Distribution & Business
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• v.12 no.10
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• pp.7-17
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• 2021

Purpose: Studies on social exclusion from a sensory perspective are rather limited in state-of-the-art literature, especially in exploring the relationship between social exclusion and shape preference from a sensory marketing perspective. The present study aims to explore the effect of social exclusion on consumers' shape preference (angular vs. rounded) and the underlying mechanism. Research design, data and methodology: The relationship between social exclusion and consumers' shape preference was investigated in Study 1 using a one-way between-subject design (being excluded vs. being included), and the mediation effect of sense of control has been examined in Study 2 via a between-subjects design (being excluded vs. being included) ×2 (angular vs. rounded). Both studies were conducted on the Credamo data platform in China, and evaluated by one-way ANOVA. Results: The results showed socially excluded consumers prefer the product with angular design rather than socially included consumers, and this effect can be mediated by sense of control. Conclusions: This paper contributes academically for investigating the research area of the sense of control and explores the influence of the control needs of humans on consumer behaviors. Furthermore, it also clarifies new potential psychological role of shape preference - the recovery of the sense of control - to enrich the psychological mechanisms of shape preference.

• Journal of Korean Physical Therapy Science
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• v.8 no.2
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• pp.977-987
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• 2001

The purpose of this study was to examine the effects of sensory integration therapy (SIT) on sensory' motor development and adaptive behavior of cerebral palsy children. The design of this study was quasi experiments with a non-equivalent pre- and post-test control design. Subjects of the study were arbitrarily chosen based on predetermined selection criteria among the cerebral palsy children who were treated as out-patients at two rehabilitation hospitals one in Seoul, and the other in Kyunggi-do. The study was conducted between early April and late July in 2000. Fifteen children were in the experimental group and eleven in the control group. The allocation was done based on ease of experimental treatment. A five-step SIT program was devised from a combination of SIT programs suggested by Ayres(1985) and Finks(1989), and an author-designed SIT program for cerebral palsy children. The experimental group was subjected to 20 to 30 minutes of SIT per session. two sessions a week for ten -week period. The effects of SIT were measured with respect to 9 sub-areas that can be administered to cerebral palsy children out of a total of 17 sub-areas in the Southern California Sensory Integration Test (SCSIT) developed by Ayres (1980). In addition. the scale developed by Russell (1993) for Gross Motor Function Measure (GMFM). and Perception Motor Development Test developed by 中司利一 et al.(1987) were also applied. Adaptive behavior was analyzed using guidelines in two unpublished documents - School-Age Checklist for Occupational Therapy by the Wakefield Occupational Therapy Associates, and the OTA-Watertown Clinical Assessment by the Watertown Occupational Therapy Associates-, and an author-developed Adaptive Behavior Checklist. Collected data were statistically analyzed by SPSS PC for chi square test, Mann-Whitney test, Wilcoxon signed rank test, and paired t-test. The results were as follows: 1. In sensory development, the experimental group exhibited a score increase compared to the control group, but the difference was not statistically significant, Although the experimental group showed improvements in all. 9 sub-areas compared to the control group, only right-left discrimination exhibited statistically significant change. 2. In gross motor development, the experimental group showed improvements in score compared to the control group, but it was not statistically significant. In fine motor development, the experimental group exhibited statistically significant improvements compared to the control group. In sub-area analysis, figure synthesis showed positive change. 3. In adaptive behavior development, post-experimental adaptive behavior scores were higher compared to pre-experimental scores with statistical significance. Furthermore, sub-areas emotional behavior, perception behavior, gross-fine motor function, oral-respiration function, motor behavior, motor planning, and adaptive response exhibited higher scores after SIT. In conclusion SIT was found to be partially effective in sensory and fine motor development, effective in all adaptive behavior areas, and not effective in gross motor development. Thus, this study has shown that SIT is an effective intervention for sensory development, fine motor development, and adaptive behavior for cerebral palsy children. But, for the effectiveness of SIT on gross motor development, further studies employing longer-time experiments are recommended.

• The Journal of Korean Academy of Sensory Integration
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• v.17 no.2
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• pp.31-40
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• 2019

Purpose : The purpose of this study was to compare the difference between preterm infants and toddlers (PT) and full-term infant and toddler (FT) of sensory processing ability, feeding as well as investigate the correlation of sensory processing ability with feeding of preterm infants and toddlers. Methods : The subjects of a study were 107 including 51 PT and 56 FT. Infant/Toddler Sensory Profile 2 (ITSP 2) was used to assess sensory processing ability. The Behavioral Pediatrics Feeding Assessment (BPFAS) was used to assess feeding behavior. The collected data were analyzed by using SPSS 21.0. Independent sample t-test was used in order to compare the difference between PT group and FT group. Pearson correlation analysis was used in order to investigate the correlation of sensory processing ability with feeding of preterm infants and toddlers. Results : There was a significant difference in sensory sensitivity and oral sensory processing between with PT group and FT group (p<0.05). There was a significant difference in feeding behavior between with PT group and FT group (p<.05). In PT group, there are positive correlations of sensory avoidance (r=.443) and sensory sensitivity (r=.374) with feeding frequency. General behavior (r=.390) and oral sensory processing (r=.513) showed a positive correlation with feeding frequency. In addition, oral sensory processing (r=.529) showed a positive correlation with feeding problem. Conclusion : It is proved that the interrelationship of sensory processing ability with feeding and of preterm infants and toddlers. And it is meaningful to recognize significance of sensory processing characteristics to comprehend feeding and of preterm infants and toddlers.

• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.53-60
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• 2005

This study was conducted to develop the descriptive analysis procedures for evaluating the sensory characteristics of yeast leavened breads. Eleven highly trained panelists identified the following 23 sensory attributes in the bread and defined the terminology for each attribute; yellowness of crumb, roughness of surface, uniformity of cell, density of cell, brownness of crust for appearance characteristics, yeast fermented, chemical, roasted flour, buttery, milky, boiled flour, sweet, and salty for flavor characteristics, springiness, ease to tear, moistness on surface, adhesiveness to lip, hardness, stickiness, cohesiveness of mass, moisture absorption, chewiness, and loose particles for textural characteristics. Reference samples for the flavor attributes were determined. There were significant differences in all of the 23 sensory attributes of commercial bread samples. The principal component analysis (PCA) was performed to summarize the sensory data. The first two principal components explained 89% of the variation of the original variables indicating reliability of procedure developed in this study.

• The Journal of the Korea Contents Association
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• v.13 no.12
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• pp.851-859
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• 2013

This study is conducted to provide basic data through the Quantitative Sensory Testing(QST) about edema of the upper extremity with hemiplegia for subacute and chronic patients in management and treatment. For the purposes of the study group I, subacute stroke patients(n = 15) and group II, chronic stroke patients(n = 17), was targeted, it was performed difference between the unaffected side and affected side of the upper extremity volume, MPT, CST, WST, CPT, WPT and QST of VST. As the results, all measurement items showed significant differences when comparing each group of all(p<.001), group I and group II of patients affected side, there was a significant difference in the measurements, with the exception of items MPT sensory test(p<.05). In subacute than chronic numbness due to increased sensory threshold appears in the upper extremity edema was able to confirm. It was focused on the difference in sensory properties according to the edema of stroke patients through quantitative test.

• Korean Journal of Human Ecology
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• v.20 no.5
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• pp.1025-1034
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• 2011

The purpose of this study was to examine the evaluation of fabric characteristics on the drapability, texture image and preference of blouse fabrics, and to analyze the effects of the texture image, objective and subjective drapability on the preference. As specimen, silk and polyester fabrics were collected. 52 female subjects evaluated 16 specimens with semantic differential scale of 18 fabric image and 20 sensibility. Data were analyzed through factor analysis, pearson correlational coefficient using spss win 12.0. For the evaluation, structural characteristics such as fiber contents, weave type, weight and thickness were analyzed. The results were as follows: The evaluation results of objective and subjective drapability showed differences. Sensory image factors of blouse fabrics were 'surface smoothness', 'elasticity', 'weight' and 'flexibility'. Sensibility image factors were 'elegance', 'classic', 'characteristic' and 'mannish'. 'Elegance', 'classic' and 'characteristic' of sensibility images showed high correlation with 'surface smoothness' and 'elasticity' of sensory image, also 'mannish' of sensibility image showed significant correlation with 'weight' of sensory image. The significant fabric characteristics affecting objective drapability were density, weight, thickness. The significant texture image factors affecting objective drapability were 'weight', 'flexibility' of sensory image and 'elegance' of sensibility image. On the other hand, the significant factors affecting subjective drapability were thickness of fabric characteristics and 'elegance', 'characteristic', 'mannish' of sensibility images. 'Elegance', 'characteristic' and 'classic' of sensibility image, 'elasticity' of sensory image and subjective drapability affected on the purchase preference.

• Agricultural and Biosystems Engineering
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• v.1 no.2
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• pp.81-87
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• 2000

Quality characteristics of tomatoes irradiated with light (red light of far-red light followed two days later with a red light treatment), treated with ethylene, and stored in darkness were evaluated by subjective sensory and objective physical and chemical evaluations. Overall and individual liking evaluations and sensory evaluations were made by an untrained panel of eighteen people. A rankin gof treatments for consumer (panelist) acceptability was also conducted by the panel. Physical and chemical evaluations included surface color measurement (L*, a*, and b*), mechanical puncturing (firmness), soluble solids content (SSC), titratable acidity(TA), and tomato juice pH. Sensory data showed that outside color, inside color, and flavor of tomatoes treated with red light (R) and far-red light/red light (FR/R) were scored significantly higher than those of tomatoes treated with ethylene and those kept in darkness. The L* values for tomatoes treated with R and FR/R were lower (more darkening) than those for tomatoes treated with ethylene and those stored in darkness. Tomatoes treated with FR/R had the highest A* values, followed by those irradiated with R, treated with ethylene, and kept in darkness, respectively. Sensory values for firmness were similar for tomatoes treated with R, FR/R, and ethylene. Treatments had no significantly different effects on sweetness and acidity. There were no significantly different effects between treatments for pH, SSC, TA, and SSC/TA. From observations made during the study, it was suggested that R irradiation stimulated red color development in tomatoes after it had been delayed by FR irradiation. Consumer acceptability for tomatoes with either R or FR/R treatment was significantly higher than that for tomatoes treated with ethylene or stored in darkness. panelists' overall liking scores correlated well with all sensory variables except acidity, and also correlated highly with inside color, flavor, and sweetness (P<0.001). Overall liking versus flavor had the most pronounced relationship (r=0.78, P<0.001).