• Journal of the Korean Society of Food Culture
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• v.29 no.4
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• pp.348-354
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• 2014

The purpose of this study was to investigate the effects of Curcuma aromatica powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour along with addition of various amounts of Curcuma aromatica powder, after which instrumental characteristics and sensory evaluations were investigated. According to the amylograph data, the composite Curcuma aromatica powder-wheat flour samples showed increased gelatinization temperatures with increasing Curcuma aromatica powder content, whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L value decreased while a and b values increased with increasing Curcuma aromatica powder content. Besides cooked weight, cooked volume and turbidity of Mandupi increased as the addition level of Curcuma aromatica powder increased. In terms of textural characteristics, addition of Curcuma aromatica powder increased springiness, chewiness, and brittleness, whereas springiness and adhesiveness decreased. Based on sensory evaluations, the overall preference of Mandupi with 3% added Curcuma aromatica powder was higher than that of control.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.228-234
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• 2002

In this paper, we proposed a preparation of Jeung- pyun (Korean fermented steamed rice cake with sour taste and spongy texture) using fuzzy theory. Before this preparation was introduced, it thoroughly analyzed the existing data of Jeung-pyun preparation with sensory evaluation and instrumental measurement. It defined a membership auction of Fuzzy set by analyzed three sorts of data on Jeung-pyun. And it established the Fuzzy model using the quantity of materials as input, such as rice, flour, wheat flour and fermentation time, and the sensory test scores as output, such as grain, softness, sourness, chewiness, overall quality, pH value and volume, respectively. We got the results that the Fuzzy model was accord with the conventional method with sensory evaluation. And the validity of this method is shown through the computer simulation of the test data. Therefore, the proposed method by Fuzzy model will apply to make Jeung-pyun without sensory evaluation. This study will contribute to develop standard preparation for korean foods and expert system of preparation using computer system.

• Journal of Korean Academy of Nursing
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• v.29 no.2
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• pp.445-455
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• 1999

This study has been conducted on the nonequivalent control group pretest-posttest design in quasi experimental basis and newly born premature infants from intensive care unit of G Medical University Hospital in Inchon Metropolitan were selected in two groups of 21 infants each. The first group for experimental and the other for control. Data has been collected form October 30, 1997 to August 29, 1998. For the experimental group tactile and kinesthetic stimulation was applied 2 times a day for 10 days(10 : 00~11 : 00 hours in the morning and 17 : 00~18 : 00 in the afternoon). As a weight weighing instrument. electronic indicator scale(Cas Co. korea) was used. To determine urine cortisol concentration level in stress hormone, radio immune assay method was used. And high performance liquid chlomatography was used to determine urine norepinephrine, concentration level To determine behavior status, tools developed by Anderson et at(1990) and remodeled by Kim Hee-Sook(1996) were used. Collected data were analyzed with the SAS program using x$^2$-test, student t-test, repeated measures ANOVA and paired t -test. The result were as follow. 1. As for the daily weight gain. the experimental group showed first change in weight and this group also showed higher weight in the average weight than the control group. Statistically, however, there was no significant factor between the two group. 2. The cortisol concentration in urine showed decrease in the experimental group norepinephrine concentration in urine showed increase in both experimental and control groups. No statistical significance was shown between the two groups. 3. In the aspect of behavior status. the experimental group showed statistical significance by showing inactive in the state of alert and conversion to a positive state than the control group. In conclusion, the sensory stimulation in this study showed a positive aspect through there was no statistical significance in the weight gain and urine stress hormone concentration. In the behavior status, there was statistical significance in the frequency of staying inactive in the state of alert and conversion to a positive state.

• IE interfaces
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• v.11 no.3
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• pp.193-207
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• 1998

The agriculture and fishery share in the Korean GDP is continuously decreasing after 1960s. Furthermore the proportion of these industries in the GDP has diminished as low as 10 percent in recent years. However, the stockbreeding sector in these industries are considerably expanded. More than 50 percent of the whole farmhouses are involved in the livestock farming, and the stock farming portion is steadily increased in its size and scope. Thus, the mechanization and the automization of stockbreeding equipments are greatly required to reduce down production cost, as well as to win the competitiveness in the global market. From this aspect, developed in this paper is a stockbreeding management system (SMS) for dairy cattle, which can be used in small and medium sized dairy farms. First, the basic schema of the stockbreeding management system are addressed in view of stockbreeding management for individual dairy cattle. Electronic identification (EI) systems and sensory devices have changed stockbreeding management strategy from group stock control into individual stock control manner. The SMS receives stock body measurement data through the sensory devices such as weight, temperature, and milk conductivity meters. A common database then integrates those measuring data together so that the SMS can determine the appropriate solution on each stock's breeding such as feeding and milking. Thus, each stock can be supervised by a sophisticated SMS that provides the best solution to the stockbreeding throughout the stock's whole life-cycle. Secondly. six major submodules of the SMS, based on the EI and sensory devices, are proposed. They are individual stock management, disease management, health management, feeding management, milking management, and a propagation management submodule. Finally, a prototype system for the SMS is demonstrated. The system is developed using Delphi 2 client-server system run under the Windows 95 environment.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.3
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• pp.179-189
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• 2001

The study was carried out to investigate housewive's consumption pattern and preference of mayonnaise for the development of egg-white mayonnaise. Data was collected from 515 housewives in Ulsan by self-administered questionnaire. The collected data were analyzed by SPSS package program. The results were as follows: 1. Most(98.1%) of housewives were concerned about nutrition and health and they considered that nutrition was the most important factor when purchasing food related items. 2. The frequency of using processed foods was two to three times a week and the reason for use it was the convenience. Usually the housewives obtained nutrition related information through mass media such as TV, radio(37.5%) , and newspaper, magazine(32.1%). 3. 75.9% of the subjects thought mayonnaise is a high calorie food and 57.5% of them knew the basic ingredients of mayonnaise. Most(79.3% ) of housewives perceived that cholesterol which is rich in egg yolk is related to cardiovascular disease and arteriosclerosis. Among family members, children showed high degree in the preference for mayonnaise. 4. Comparison of the low cholesterol mayonnaise which was made by egg white for egg yolk with commercial product was made by sensory evaluation and mechanical test. The viscosity and turbidity did not show any difference. Overall taste of low cholesterol mayonnaise was better than of commercial product. Based on these results of this study provided useful information for development of egg-white mayonnaise (low-cholesterol mayonnaise) and expected the possibility of using low cholesterol mayonnaise will be high.

• Journal of muscle and joint health
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• v.10 no.1
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• pp.44-53
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• 2003

Purpose : This study was to identify Korean terms appropriate for a new scale using pain terms to assess the pain of the arthritis patients. Method : This study was conducted by secondary analysis of two previous studies, one from Kim's data (1994) and the other from Lee and Choi's(1988). The subjects were 482 patients with arthralgia. Data were analyzed by SPSS Win 11.0, for frequencies, percentages, and means. Results : Five pain groups were sorted out from the sensory pain category, three in the affective pain category, and two in the miscellaneous pain category by selecting groups of pain terms expressed more than 50% by all subjects. Local inflammatory repeated pain terms, simple irritative pain terms, superficial pressure pain terms, traction pain terms, and peripheral nerve terms were included in the sensory pain category, fatigue-related pain terms, digestion-related terms, and suffering-related terms in the affective category, and dull pain terms and body cavity pressure pain category. Among five sample groups terms selected by more than 3 groups with more than 30% of patients were dugumhada, sikungorinda, wooksinwooksinhada, nurudusi apuda, and dangginda in the sensory pain category; nogonhage apuda, gobukhada, and jajungsurupge apuda in the affecte pain category; and buctjockgigunhada and manjimyon apuda in the miscellaneous pain category. Conclusion : Ten pain groups were tentatively selected out of 20 pain groups; 10 pain terms composed of 1 pain term from each group were selected out of 90 pain terms from thesecondarydataofarthriticpainpatients. Implications More detailed clinical studies are needed for the refinement of the scale.

• Annals of Clinical Neurophysiology
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• v.8 no.2
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• pp.152-157
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• 2006

Background: Meralgia paresthesia (MP) is characterized by sensory impairment in the anterolateral aspect of the thigh and usually caused by a lateral femoral cutaneous nerve (LFCN) lesion. It is well known that several physiologic factors including age, obesity, and sex can affect nerve conduction. This study aimed to determine whether body mass index (BMI) and age can influence on the conduction velocity and action potential amplitude of the LFCN. Methods: Fifty six individuals without any previous neuromuscular disease participated in this study. LFCN was studied orthodromically, distally from the anterior superior iliac spine. The values, such as sensory nerve action potential (SNAP) amplitude and sensory nerve conduction velocity (NCV) were obtained. SNAP of the LFCN were formed on both sides in forty three individuals. Results: No difference of demographic factors was observed between two groups divided according to the presence of SNAP formation. BMI had a significant relationship with SNAP amplitude and NCV of the LFCN. Moreover, Multiple regression analyses of nerve conduction values showed the significant correlation of body mass index and age with nerve conduction velocity. Conclusions: We may suggest that nerve conduction of the LFCN can be affected by age and BMI. Further study to obtain normal nerve conduction data and compare these data with those of meralgia paresthetica patients should be continued.

• Child Health Nursing Research
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• v.5 no.3
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• pp.250-261
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• 1999

This study has been conducted on the nonequivalent control group Pretest-posttest design in quasi experimental basis and newly born premature infants from intensive care unit of G Medical University Hospital in Inchon Metropolitan were selected in two groups of 21 infants each. The first group for experimental and the other for control. Data has been collected form October 30, 1997 to August 29, 1998. For the experimental group tactile and kinesthetic stimulation was applied 2 times a day for 10 days(10:00～ll:00 hours in the morning and 17:00～18:00 in the afternoon). As, a weight weighing instrument, electronic indicator scale(Cas Co. korea) was used. Collected data were analyzed with the SAS program using x²-test, student t-test, repeated measures ANOVA, Pearson correlated coefficient and Stepwise multiple regression. The result were as follow. 1. As for the daily weight gain, the experimental group showed first change in weight and this group also showed higher weight in the average weight than the control group. Statistically, however. there was no significant factor between the two groups. 2. In the correlation between general characteristics and weight gain, gestation Period. apgar score, admission Period before study, N.P.O. period after birth, recovery Period to birth weight showed statistical significance negative correlation with weight gam in the experimental group than control group. 3. In the factor with affected the weight gain by general characteristics showed recovery period to birth weight and head circumference in the experimental group, control group showed recovery period to birth weight, N. P. O. period after birth. admission period before study, feeding amount, weight of study. In conclusion. the sensory stimulation in this study showed a Positive aspect through there was no statistical significance in the weight gam. Tn the correlation of general characteristics and weight gam showed statistical significance negative correlation The main factor which affected the weight gain by general characteristics showed recover period to birth weight.

• Journal of Drive and Control
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• v.18 no.4
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• pp.77-83
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• 2021

With the progress in virtual reality technology, various virtual objects can be displayed using head-mounted displays (HMD). However, force feedback sensations such as pushing against a virtual object are not possible with an HMD only. Focusing on force feedback, desktop-type devices are generally used, but the user cannot move in a virtual space because such devices are fixed on a desk. With a wearable force feedback device, users can move around while experiencing force feedback. Therefore, the authors have developed a wearable force feedback device using a magnetorheological fluid clutch and pneumatic rubber artificial muscle, aiming at presenting the elasticity, friction, and viscosity of an object. To date, we have developed a wearable four-degree-of-freedom (4-DOF) force feedback device and have quantitatively evaluated that it can present commanded elastic, frictional, and viscous forces to the end effector. However, sensory evaluation with a human has not been performed. In this paper, therefore, we conduct a sensory evaluation of the proposed method. In the experiment, frictional and viscous forces are rendered in a virtual space using a 4-DOF force feedback device. Subjects are asked to answer questions on a 1- to 7-point scale, from 1 (not at all) to 4 (neither) to 7 (strongly). The Wilcoxon signed rank test was used for all data, and answer 4 (neither) was used as compared standard data. The experimental results confirmed that the user could feel the presence or absence of viscous and frictional forces. However, the magnitude of those forces was not sensed correctly.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.17 no.4
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• pp.1216-1233
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• 2023

Conventional occupational therapy (OT) is conducted under the observation of an occupational therapist, and there are limitations in measuring and analyzing details such as degree of hand tremor and movement tendency, so this important information may be lost. It is therefore difficult to identify quantitative performance indicators, and the presence of observers during performance sometimes makes the subjects feel that they have to achieve good results. In this study, by using the Unity3D and artificial intelligence (AI) speaker, we propose a system that allows the subjects to steadily use it by themselves and helps the occupational therapist objectively evaluate through quantitative data. This system is based on the OT of the sensory integration approach. And the purpose of this system is to improve children's activities of daily living by providing various feedback to induce sensory integration, which allows them to develop the ability to effectively use their bodies. A dynamic OT cognitive assessment tool for children used in clinical practice was implemented in Unity3D to create an OT environment of virtual space. The Leap Motion Controller allows users to track and record hand motion data in real time. Occupational therapists can control the user's performance environment remotely by connecting Unity3D and AI speaker. The experiment with the conventional OT tool and the system we proposed was conducted. As a result, it was found that when the system was performed without an observer, users can perform spontaneously and several times feeling ease and active mind.