• Culinary science and hospitality research
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• v.8 no.3
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• pp.295-308
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• 2002

The effect of vinegar concentration (＋30%, 0% and -30%) on the emulsion stability of mayonnaise dressing was studied by the measurement of theological test and sensory evaluation. The emulsion stability of mayonnaise dressing increased with increase in vinegar concentration. The results of steady shear theological test indicated that C sample of the highest vinegar concentration (＋30%) exhibited higher emulsion stability than other samples. The dynamic shear datas were similar to steady shear theological data. The mayonnaise dressing samples showed time dependence, which was quantitatively described by the Weltman model. Parameters A and B indicated that the structure of C sample exhibited more stable than that of A (-30%) and B (0%) samples. The amount of oil separation was less than that of A and B samples. The results of sensory evaluation were similar to those of theological and emulsion tests.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.552-558
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• 2010

This study was performed to provide basic data on the use of green laver for jook. To accomplish this, we tested water content, color, brightness, mechanical qualities and sensory qualities in comparison to a control group. Higher concentration of green laver powder decreased water content, lightness, redness, viscosity and pH. Further, higher concentration of green laver resulted in lowered preference regarding appearance. However, better flavor was with the result of a higher amount of green laver. Therefore, green laver seems to have benefits for use in oriental soup. Accordingly, we expect there is potential for use of green laver for jook.

• Journal of Chest Surgery
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• v.46 no.3
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• pp.165-177
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• 2013

This is the third in a series on coronary artery bypass which reviews three alternative arterial conduits. The radial artery has become the most widely used of the three and accumulating experience demonstrates better patency at 10 years versus saphenous vein. Drawbacks are a long incision on the forearm, the propensity for spasm and persistent sensory disturbance in about 10%. The first is answered by endoscopic harvest which may yield a shorter conduit but reduces sensory nerve injury. Spasm is managed pharmacologically and by less harvest trauma. The gastroepiploic artery is used in situ and free and although the abdominal cavity is entered complications are minimal and patency compares favorably with the radial artery. Use of the inferior epigastric artery remains minimal and its similar length often requires composite use but limited patency data are supportive. Other arteries have had rare use and this is unlikely to change because the three presented here have significant advantages and acceptance.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.656-660
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• 2005

The relationship between the gas chromatographic (GC) patterns of sauce made of barley bran and ranked order in sensory analysis was investigated by multiple regression analysis (MRA). Most of the 42 barley bran sauce samples comprised about 34 peaks, in which the content of 9, 12-octadecanoic acid methyl ester was the highest, followed by those of 2-furanmethanol and 2-furancarboxaldehyde. It is difficult to estimate the aroma quality of barley bran sauce samples on the basis of only one peak. The 34 aroma compounds of the 42 samples were analyzed by an MRA model featuring six transformations. The most precise fit was calculated from the absolute value transformed with the root square of each peak, and the multiple determination coefficient showed that 91.6% of the variation in the sensory score could be explained on the basis of GC data.

• Journal of the Korean Society of Clothing and Textiles
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• v.8 no.1
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• pp.85-94
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• 1984

The purpose of this study was to see if a relationship existed between the level of modesty in clothing ana clothing values of male and female university students. The difference between sex was also investigated. A questionnaire composed of Engelbrecht's 'Modesty in relation to women's dress' and Creekmore's 'Measure of eight clothing values' was administerd to 1, 100 students and the data from 888 respondents (466 male, 422 female) was analyzed by t-tests. findings were as follows : 1. There was no significant difference between male and female in the level of modesty in clothing. 2. Each score of sensory, economic. social, theoretical, and religious clothing value of male students was significantly high and exploratory, aesthetic and politicalclothing value score of female students was significantly high at the .005 level of confidence. 3. Each score of sensory economic, theoretical and religious clothing value was significantly high in Modest group and exploratory, aesthetic and political clothing value in Immodest group was significantly high at .005 level of confidence.

• Speech Sciences
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• v.8 no.1
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• pp.115-122
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• 2001

This paper explored the effectiveness of a hierarchical Treatment of Aphasic Perseveration (TAP) program on an aphasic in two regards: decrease in the frequency of perseveration and improvement in naming ability. The subject was a 54-year-old female with Transcortical Sensory (TCS) aphasia following a left ischemic Cerebrovascular Accident (CVA). It was concluded that the hierarchical TAP program was more effective and efficient in terms of decreasing perseveration and increasing correct naming performance. Within the data of the hierarchical TAP program, however, a substantial decrease in the frequency of occurrence of perseverative behaviors did not necessarily result in proportionate improvement of naming ability. The probable causes and reasons were discussed.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.8-17
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• 2007

The main purpose of flavor research using conventional extraction methods, such as solvent extraction, distillation, and dynamic headspace, is to effectively extract, identify, and quantify flavor volatiles present in food matrices. In recent flavor research, the importance of understanding flavor release during mastication is increasing, because only volatiles available in the headspace contribute to the perception of food 'flavors'. Odor potency differs among flavor volatiles, and the physicochemical characteristics of flavor volatiles affect their release behavior and interaction with various food matrices. In this review, a general overview of flavor release and flavor-food interactions within frozen dessert systems is given with emphasis on chemical, physiological, and perceptual aspects. Chemical and sensory analysis methods competent for investigating such flavor-food interactions are illustrated. Statistical analysis techniques recommended for data acquired from such experiments are also discussed.

• Journal of Life Science
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• v.7 no.4
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• pp.309-315
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• 1997

The fermented black tea with tea fungus (FBTF) was prepared by culturing tea fungus biomass in black tea with 10% sucrose (BT) at 30$\circ$ for 14 days. The flavor quality of FBTF was investigated by sensory and chemical analysis, and the results were compared with BT. The data of sensory analysis indicated that fruity, wine-like, sharp-pungent, and vinegar-like flavor notes were increase, while earthy note was reduced during fermentation. GC-MS analysis of volatile compounds collected from FBTF and BT by Tenax trap showed that linalool, liinalool oxide other flavor compounds known as black tea flavor compounds were disappeared. Some major flavor compounds produced during fermentation were acetic acid, ethanol, limonene, $\alpha$-terpineol, and these volatiles may be attributed to the flavor of characteristic FBTF. Biosynthetic pathway for the formation of limonene and $\alpha$-terpineol are proposed through mevalonic acid pathway using acetic acid as precusor and/or through transformation of linalool and linalool oxide.

• Journal of the Korean Society of Food Culture
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• v.34 no.1
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• pp.61-67
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• 2019

This study examined the quality characteristics of dumpling shells prepared with 0, 2, 4, 6, and 8% mulberry leaf powder. According to the amylograph data, the composite of mulberry leaf powder-wheat flour samples reduced the gelatinization temperatures, viscosities at $95^{\circ}C$, and maximum viscosity with increasing mulberry leaf powder content. The lightness (L) and redness (a) values decreased with increasing mulberry leaf powder content, whereas the yellowness (b) value increased. In addition, the weight, volume, and turbidity increased after cooking. In terms of the textural characteristics, addition of mulberry leaf powder increased the hardness, springiness, cohesiveness, chewiness, and adhesiveness. The DPPH free radical scavenging activity of the dumpling shells increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The taste, chewiness and texture of the dumpling shells prepared with added 4% mulberry leaf powder were preferred. The sensory evaluation showed that the overall preference of the dumpling shell with the addition of 4% mulberry leaf powder was more effective than the control.

• Journal of Sport and Applied Science
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• v.7 no.3
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• pp.1-11
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• 2023

Purpose: The purpose of this research was to examine the effect of the sensoryscape (sport fans' stadium experiences via the five senses) on connectedness and elation that sport fans have about their teams. Research design, data, and methodology: To achieve this purpose, structural equation modeling was conducted with a total of 417 KBO baseball fans. Results: The results of the research are as follows. First, stadium experiences via sport fans' sight, sound, and touch had positive effects on connectedness that consists of passion, nostalgia, supportive, and connected. Second, stadium experiences via sport fans' sight, sound, and taste had positive effects on elation that consists of happy, excited, pleased, proud, optimistic, and entertained. Conclusions: This research provides the first empirical evidence of the effects of sport fans' sensory experiences on emotions associated with sport teams. In order to maximize connectedness and elation that sport fans have about their teams, sport marketers need to develop specific sensory strategies that affect stadium experiences. Further implications were discussed.