• Food Science of Animal Resources
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• v.38 no.3
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• pp.544-553
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• 2018

This study was conducted to determine the effects of breed and sex on meat quality and sensory properties of the loin in three-way crossbred pigs: $Landrace{\times}Yorkshire{\times}Duroc$ (LYD) and $Landrace{\times}Yorkshire{\times}Woori$ (LYW) black pig synthesized by Korean native breed. Carcass traits did not differ by breed. Carcass weight and backfat thickness were higher in castrates than in gilts (p<0.01). LYW showed significant high values in fat content, cooking loss, and water-holding capacity (WHC) than LYD (p<0.05). Redness and yellowness of the meat were higher in LYW than in LYD (p<0.01). Further, LYW had lower pH and shear force than LYD (p<0.001). Significant high scores in color and flavor were obtained in LYW or gilts compared to LYD or castrates by sensory panel, respectively (p<0.05). However, other sensory traits did not differ by breed or sex. Capric acid (C10:0) was higher in LYD than LYW (p<0.001). However, stearic acid (C18:0) and saturated fatty acid (SFA) contents were higher in LYW than LYD (p<0.05). Eicosenoic acid (C20:2) and the n6/n3 ratio were higher in gilts than in castrates, whereas SFA content was higher in castrates than in gilts. These results suggest that certain physicochemical qualities of meat and sensory properties are improved in LYW compared to LYD. This study could provide basic data on meat quality of crossbred pigs with Woori black pig as a terminal sire.

• Horticultural Science & Technology
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• v.28 no.4
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• pp.691-695
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• 2010

In order to find correlations between the sensory evaluation and instrumental analysis in 'Campbell Early' grape, grapes were divided into three parts. One-half parts were used for the sensory evaluation and the other half were used as samples for instrumental analysis. Relationship between sensory evaluation and instrumental analysis were studied through correlation study using 48-paired data set obtained during storage. Soluble solid content analysis showed that instrumental quality attributes increased along the passage of storage time with increasing temperature. pH and titratable acidity decreased slightly at lower storage temperatures. Correlations between instrumental quality attributes in grapes were found to be very low. Positive correlation was found between pH and soluble solid content, and negative correlation was found between pH and titratable acidity. The relation of sourness and sweetness to sourness was higher than other sensory evaluation factors, and the shape of the grapes was found to have little relation to their sweetness. Texture ($r^2$=0.890) was found to be the most important factor in preference, followed next by sweetness with sourness ($r^2$=0.860). The correlations between the sensory evaluation and instrumental quality attributes were found to be very low, with overall acceptability given to a relatively high content of soluble solid content. Correlations between pH and titratable acidity in terms of overall acceptability were found to be very low.

• The Journal of Korean society of community based occupational therapy
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• v.8 no.2
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• pp.1-14
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• 2018

Objective : The purpose of this study was to investigate the change in self-efficacy and writing ability after applying a Task-Oriented Multi-Sensory Movement Program to children with ADHD tendency accompanied by learning delays. Methods : A Task-Oriented Multi-Sensory Movement Program was implemented to children with ADHD tendency accompanied by learning delays attending S elementary school. The research proceeded in the order of a pre-test, Task-Oriented Multi-Sensory Movement intervention, and a post-test. The first session involved a pre-test, in which the children's self-efficacy and writing ability were examined using self-efficacy test and type 'A' KNISE-BAAT writing test. The multisensory group activity program intervention was conducted for a total of 8 sessions. In the last session, a post-test was conducted using self-efficacy test and type 'B' KNISE-BAAT writing test. Data collected from the tests were analyzed using SPSS Statistics 18. Results : According to the tests taken before and after implementing the Task-Oriented Multi-Sensory Movement Program, there was a significant improvement in self-efficacy (school, society), writing ability(command of vocabulary and sentence). Conclusion : Task-Oriented Multi-Sensory Movement Program may be used as a beneficial measure to improve the self-efficacy and writing abilities of children with ADHD tendency accompanied by learning delays. It is necessary to design various intervention models by combining educational media based on a multisensory approach.

• Journal of The Korean Society of Integrative Medicine
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• v.3 no.2
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• pp.39-46
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• 2015

Purpose: For this study, low back pain was analyzed by determining the influences of pain threshold, proprioceptive sense, and balance ability. Method: A total of 80 college students participated in this study with 30 adults regarded as normal and 50 adults regarded as having lower back pain. Measurements for participants regarding pain threshold, proprioception, and balance ability were conducted from April 10 to May 16, 2014. Result: Results from this study show significant differences between groups for back with regards to cold pain threshold, warm pain threshold measurements. There were also significant differences in proprioception for extension measurements. Finally, there were significant differences when comparing groups regarding balance for total balance score. Conclusion: With this data, practicing physical therapists can realize that a difference may exist between the patient's perception of treatment received and the actual treatment given by professionals due to differences in threshold, proprioception and balance ability. It is important for physical therapists to understand the reliance on objective data showing the effects of threshold, proprioception and balance ability on patients with back pain.

• Archives of design research
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• v.20 no.3 s.71
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• pp.39-48
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• 2007

This study explored the Eye Movement, the horizontal and vertical flow of vision, and genetic, cultural and empirical schema, and the differentiation of the visual system of the cerebrum through the engineering psychological or the cognitive neuroscientific experiments measuring Eye Movement to maximize the efficiency of the Public Sign System in the urban environment. Accordingly, the study derived an algorithm that can bring out the most efficient visual design measurement by using EMR test and bitmap counting method. The scientific test data in this study will show the existence of the momentum of differentiation and visual sampling by the Schema and Sensory Qualia of the human.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.224.1-224
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• 2003

The production of black rice in Korea has been increasing, as more Koreans are tending to blend black rice with medium-grain rice for serving. This increased production creates an opportunity for developing new products. In this study, the properties of sponge cakes produced from a blend of black rice flour (BRF) and wheat flour (WF) are investigated. Black rice sponge cakes (BRSC) were produced with constant process variables (e.g. baking temperature, fermentation time and BRP content (10, 20 & 30%)). Proximate compositions, farinogram, amylogram and extensogram analyses of BRSC were determined by AACC method. BRSC color was expressed to Hunter L, a and b values using a colorimeter. Sensory properties were evaluated by a trained 5-member panel. Moisture contents in BRSC decreased with increasing contents of BRF, while ash and protein contents were increased. Farinograph and amylograph data did not differ significantly between treatments, while extensograph data decreased with increasing BRF contents. With increasing BRF contents, Hunter L value decreased, while Hunter a value increased. When using 20% of BRP, sensory scores of BRSC were the highest in color, flavor and taste. In conclusion, 20% of BRF would be the optimum amount for producing sponge cake with BRP and WF.

• Journal of Platform Technology
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• v.9 no.2
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• pp.3-9
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• 2021

The management of sensor information requires the functions for registering, modifying and deleting rapidly sensor information about various many sensors. In this research, Celery and MongoDB are used for developing a sensory data management system. Celery supplies a queue structure based on asynchronous communication in Python. Celery is a distributed simple job-queue but reliable distributed system suitable for processing large message. MongoDB is a NoSQL database that is capable of managing various informal information. In this experiment, we have checked that variety of sensor information can be processed with this system in a IoT environment. To improve the performance for handling a message with sensory data, this system will be deployed in the edge of a cloud infrastructure.

• Journal of the Korean Society of Industry Convergence
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• v.22 no.4
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• pp.427-433
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• 2019

This paper propose a fuzzy inference model for map building and navigation for a mobile robot with an active camera, which is intelligently navigating to the goal location in unknown environments using sensor fusion, based on situational command using an active camera sensor. Active cameras provide a mobile robot with the capability to estimate and track feature images over a hallway field of view. In this paper, instead of using "physical sensor fusion" method which generates the trajectory of a robot based upon the environment model and sensory data. Command fusion method is used to govern the robot navigation. The navigation strategy is based on the combination of fuzzy rules tuned for both goal-approach and obstacle-avoidance. To identify the environments, a command fusion technique is introduced, where the sensory data of active camera sensor for navigation experiments are fused into the identification process. Navigation performance improves on that achieved using fuzzy inference alone and shows significant advantages over command fusion techniques. Experimental evidences are provided, demonstrating that the proposed method can be reliably used over a wide range of relative positions between the active camera and the feature images.

• Journal of Distribution Science
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• v.20 no.5
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• pp.105-117
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• 2022

Purpose: This research investigates ready-to-drink (RTD) coffee. Although the RTD coffee market is growing competitively, few studies have examined behavioral re-intention or repurchase intention in the context of this industry. Therefore, the objective of this study was to explore factors affecting the behavioral re-intention to purchase RTD coffee. Research design, data and methodology: Using the theory of planned behavior (TPB) as the underpinning theoretical framework, this study hypothesized that behavioral re-intention to purchase RTD coffee is influenced by the variables of the TPB and additional variables. A mixed-method research design was applied, starting with qualitative in-depth interviews and followed by a quantitative method. Data were collected using an online survey of coffee lovers. Multiple linear regression (MLR) was used to assess the hypothesized relationships in the proposed conceptual framework. Results: The results reveal that content sensory attribute beliefs are the strongest positive predictor of behavioral re-intention in Thailand, followed by perceived utilitarian value. In contrast, price signaling was negatively related to behavioral re-intention. Conclusions: The findings can help food and beverage companies to develop new coffee product lines to gain more market share, create integrated marketing communications to build brand awareness, and manage distribution channels and the supply chain.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.144-150
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• 2008

The main objective of this study was to understand the factors affecting the acceptance of fermented soybean products. Seventy-six consumers rated the acceptance and perceived intensity of 4 types of Korean and 4 types of Japanese style fermented soybean products. The consumer's food variety seeking tendency and the general attitude toward various fermented soybean products were measured. Ten descriptive analysis panelists evaluated the sensory characteristics of the 8 samples. Univariate and multivariate statistical analyses were applied to the data sets. Fermented soybean products consisting of sweet and moist sensory characteristics were preferred the most. The variety seeking tendency was not an effective predictor for understanding the acceptance of the products tasted in the experiment. K-means cluster analysis identified 3 sub-consumer segments sharing a common preference pattern for the 8 samples within each group. These 3 groups somewhat differed in the consumption frequency, acceptance, and familiarity of various fermented soybean products in general.