• Smart Structures and Systems
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• v.7 no.3
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• pp.229-240
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• 2011

Recent developments in Smart Structures with very large scale embedded sensors and actuators have introduced new challenges in terms of data processing and sensor fusion. These smart structures are dynamically classified as a large-scale system with thousands of sensors and actuators that form the musculoskeletal of the structure, analogous to human body. In order to develop structural health monitoring and diagnostics with data provided by thousands of sensors, new sensor informatics has to be developed. The focus of our on-going research is to develop techniques and algorithms that would utilize this musculoskeletal system effectively; thus creating the intelligence for such a large-scale autonomous structure. To achieve this level of intelligence, three major research tasks are being conducted: development of a Bio-Inspired data analysis and information extraction from thousands of sensors; development of an analytical technique for Optimal Sensory System using Structural Observability; and creation of a bio-inspired decision-making and control system. This paper is focused on the results of our effort on the first task, namely development of a Neuro-Morphic Engineering approach, using a neuro-symbolic data manipulation, inspired by the understanding of human information processing architecture, for sensor fusion and structural diagnostics.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.649-655
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• 1991

The quality of Ramyon prepared from hard red winter-western white (HRW-WW) and dark northern spring-western white (DNS-WW) flour blends having protein contents of 9.12-9.78% was examined. The noodles were manufactured by commercial process with the same water absorption. The weight and volume of cooked noodle were decreased as the protein content increased at the same cooking time. No significant differences in cooking properties were observed between noodles prepared from HRW-WW and DNS-WW blends. The weight and volume of noodle prepared from HRW-WW blend cooked for 4 min showed significant negative correlation with farinograph and extensograph data and protein contents of flours, but positive correlation with amylograph data. Such correlations were not found from noodles prepared from DNS-WW blend. Based on the sensory evaluation of cooked noodle it was concluded that the optimum protein content for noodle manufacture was in the range of 9.28-9.62%. The replacement of HRW with DNS flour had no effect on the sensory quality of noodle.

• Journal of Korea Multimedia Society
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• v.5 no.6
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• pp.646-654
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• 2002

The human sense of touch provides us with an important source of information about our surroundings. Because of its unique position at interface between our bodies and the out world, touch sensation supplies sensory data which helps us manipulate and recognize objects and warn of harmful situation. But tactile sensation was recognized less important than visual sense and auditory sense but it plays an important immersing role in virtual reality and computer game. Tactile sensation can be used to influence to objects according to power and supplied sensory feedback to the player in a virtual environment. This paper investigated the characteristics of tactile sensation of human being and proposed method of sturdy using force sensing sensor, simple force modeling and data structure form for virtual reality and computer game. As a result, force distribution, depth, center point can be calculated using sensor output and this information is very effective to specific position for actions and reactions. This study can used as basic information for tactile sensation and it's application in computer game and virtual realty.

• Child Health Nursing Research
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• v.10 no.1
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• pp.80-88
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• 2004

Purpose: The purpose of this study was to explore the fatigue of the mothers of the hospitalized children's mothers in descriptive study. Method: Two hundred eighty three mothers who take care of the hospitalized children in three University hospitals were enrolled from June, 1 to October, 30, 2003. Data were collected using a questionnaire titled 'Symptom Table on Fatigue Perception' designed by the Fatigue Research Committee of Japan, consisted of a total 30 items categorized into three sub-dimensions: the physical, the psychological and the neuro-sensory. SPSS was used for the analysis of data with 0.05 of significance. Result: 1) The mean average fatigue score of subjects was 1.94(SD:.48): the physical fatigue revealed the highest value with a mean of 2.19(SD:.57), followed by psychological fatigue with a mean score of 1.85(SD:.52), neuro-sensory fatigue with a mean of 1.79(SD:.51). 2) With the respect to the general characteristics of hospitalized children and mothers, there were statistically significant differences in the mothers' fatigue perception by the child sex(t=-2.697, p=.008), the character of child(F=9.032, p=.000), the child condition compared to pre-hospitalization(F=3.523, p=.031), with or without support in domestic households(t=-1.981, p=.049), the amount of sleeping time(t=2.704, p=.007), and with or without of night-time sleep disturbance because of the child hospitalization(t=2.082, p=.038). Conclusion: These results suggest that health care professional need to be aware of the persistent presence of the maternal fatigue related to the child hospitalization and the factors worsen the degree of the fatigue.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.303-311
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• 1982

Sensory evaluations of synthetic extracts prepared on the analytical data in the previous papers (Yang and Lee, 1979, 1930-a, 1980-b, 1982) were undertaken to determine the origin of the taste of wild common carp, Cyprinus carpio, and Korean snakehead: Channa argus. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in taste profile were assessed. The synthetic extracts, prepared with about 40 pure chemicals based on the analytical data from the species satisfactorily revealed the natural taste of the original extracts except slight difference in meaty taste and mildness. From the results of omission test the major components which contribute to produce the taste of the species were assessed as follows: glycine, glutamic acid, arginine, lysine, threonine, alanine, IMP, inosine, hypoxanthine, glucose, succinic acid, $Na^{+},\;Cl^{-}\;and\;PO_{4}^{3-}$ in common carp: glycine, alanine, glutamic acid, IMP, Na+ and $PO_{4}^{3-}$ in Korean snakehead.

• Journal of the Korean Society of Physical Medicine
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• v.10 no.3
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• pp.29-37
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• 2015

PURPOSE: The aim of this study is to investigate the relationship between psychosocial factors and the severity of musculoskeletal pain in veterans with posttraumatic stress disorder (PTSD). METHODS: A total of 60 subjects were recruited from among the veterans with musculoskeletal pain at D Veterans Hospital. PTSD was evaluated by using the Diagnostic and Statistical Manual of Mental Disorders, Fourth Edition; severity of pain was measured by using the short-form McGill Pain Questionnaire (SF-MPQ); depression and anxiety were measured by using the Symptom Checklist-90-Revision; and the quality of sleep was measured by using the Pittsburgh Sleep Quality Index. All data were analyzed using SPSS 18.0 software for Windows. RESULTS: The averages cores of pain intensity ($7.48{\pm}1.67$), SF-MPQ-sensory ($13.84{\pm}7.52$), SF-MPQ-affective ($4.41{\pm}3.79$), depression ($19.30{\pm}11.37$), anxiety ($13.39{\pm}7.99$), and quality of sleep ($10.05{\pm}5.89$) were obtained in veterans with PTSD. SF-MPQ-sensory measures sleep quality (r=0.346, p<0.01), SF-MPQ-affective measures depression (r=0.318, p<0.01) and anxiety (r=0.404, p<0.01), and these showed a statistically significant positive correlation in veterans with PTSD. Pain levels were observed to be higher in veterans with PTSD. Moreover, in these subjects, physical pain had a significant influence on the anxiety variable among the psychosocial factors. CONCLUSION: These findings suggest that musculoskeletal pain provides meaningful information about depression, anxiety, and sleep disorder in veterans with PTSD. Our data suggest that musculoskeletal pain may need to be addressed as part of the health management process of veterans.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.996-1008
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• 2009

In this study, domestic wheat flour was used to develop a native sourdough suitable for the Korean environment, in an attempt to replace the sourdough starter that are currently available in local markets and used to prepare sourdough breads. Nine kinds of domestic wheat flour (available at local market) were examined and to characterized according to their general ingredients, gluten contents, colorimetry data and mixograph measurement. In addition, the flour were used to make sourdough starters that were assessed for pH, TTA, and fermentation rate from which an optimal sourdough starter could be chosen. This study also compared the product characteristics breads prepared from the with one another by adding extracted sourdough starters. In order to analyze the quality characteristics of the breads, a comparative analysis was conducted through on data for dough fermentation rate, specific volume, texture analyses, colorimetry, water activity and sensory tests. According to the results, the sourdough starters KWF 3, KWF 4 and KWF 5 scored well in evaluations for gluten content, wheat flour characteristics and pH, and were deemed the most optimal starters. To characterize the sourdough breads prepared from KWF 3, KWF 4, and KWF 5, their quality characteristics were analyzed and then compared to those sourdough bread (control group) prepared using a sourdough starter made from imported wheat flour. According to the comparative analysis of the quality characteristics, KWF 4 had the largest volume and specific volume, but had the lowest textural hardness, indicating the softest texture of overall. According to sensory tests, the bread prepared from KWF 4 was significantly more preferred than the other specimens.

• Child Health Nursing Research
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• v.9 no.1
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• pp.36-45
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• 2003

The purpose of this study was to explore the various aspects of the fatigue in the mothers of infants and toddlers in descriptive study. Three hundred eighty mothers who visited the public primary health care center in subrural area were enrolled from October, 2001 to June, 2002. Data were collected using a questionnaire titled 'Symptom Table on Fatigue Perception' designed by the Fatigue Research Committee of Japan, consisted of a total 30 items categorized into three subdimensions: the physical, the psychological and the neuro-sensory. SPSS was used for the analysis of data with 0.05 of significance. The results were as follows: 1. The mean average fatigue score of subjects was 1.81(SD:.41): the physical fatigue revealed the highest value with a mean of 1.92(SD:.50), followed by psychological fatigue with a mean score of 1.79(SD:.48), neuro- sensory fatigue with a mean of 1.72(SD:.44). 2. With the respect to the general characteristics of subjects, there were statistically significant differences in the mothers' fatigue perception by with or without a job or not(t=2.213, p=.028), the number of children(t=-2.157, p=.032), the degree of spouse support in domestic households(F=3.315, p=.045), the degree of spouse support in the care of children(F=12.616, p=.000), and the amount of sleeping time(t=.130, p=.000). These results suggest that health care professional need to be aware of the persistent presence of the maternal fatigue related to the child rearing and the factors worsen the degree of the fatigue.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.449-453
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• 1992

We investigated main effective taste components and optimization of taste component composition in traditional Korean soybean paste. In optimization of taste components the original data with 19 kinds of taste components which is consisted of bitter taste transformed with square root could explain the taste up to 78% (contributing proportion of leucine was 14.7%, isoleucine 12.7%, methionine 5.0%, higtidine 4.7% and arginine 1.1%), palatable taste (cysteine 8.4%, aspartic acid 2.0% and glutamic acid 0.7%), sweet taste (threonine 6.3%, serine 5.6%, sucrose 4.7%, glycine 1.6%, lysine 1.2％, fructose 0.6%, alanine 0.4% and glucose 0.3%), sour taste (oxalic acid 3.9% and succinic-fumaric-citric acid 3.6%) and saline taste (ash 0. 3%). In order to optimize the taste of traditional soybean paste, the constitution of taste components was analysed by multiple regression between the original data transformed with square root sensory scores of the soybean paste. This way explained the sensory evaluation best score.

• Annals of Clinical Neurophysiology
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• v.21 no.1
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• pp.36-43
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• 2019

Background: Diabetic peripheral polyneuropathy (DPN) is associated with a variety of symptoms. Nerve conduction studies (NCSs) are considered to be the gold standard of nerve damage assessments, but these studies are often dissociated from the subjective symptoms observed in DPN patients. Thus, the aim of the present study was to investigate the correlations between NCS parameters and neuropathic symptoms quantified using the Michigan Neuropathy Screening Instrument (MNSI). Methods: Patients with type 2 diabetes mellitus (T2DM) with or without symptoms of neuropathy were retrospectively enrolled. Demographic data, clinical laboratory data, MNSI score, and NCS results were collected for analysis; DPN was diagnosed based on the MNSI score (${\geq}3.0$) and abnormal NCS results. Pearson's correlation coefficients were used to evaluate the relationships between MNSI score and NCS variables. Results: The final analyses included 198 patients (115 men and 83 women) with a mean age of $62.6{\pm}12.7$ years and a mean duration of diabetes of $12.7{\pm}8.4$ years. The mean MNSI score was 2.8 (range, 0.0-9.0), and 69 patients (34.8%) were diagnosed with DPN. The MNSI score was positively correlated with the median motor nerve latency and negatively correlated with the median motor, ulnar sensory, peroneal, tibial, and sural nerve conduction velocities (NCVs). When the patients were categorized into quartiles according to MNSI score, peroneal nerve conduction velocity was significantly lower in the second MNSI quartile than in the first MNSI quartile (p = 0.001). A multivariate analysis revealed that the peroneal NCV was independently associated with MNSI score after adjusting for age, sex, and glycosylated hemoglobin A1c (HbA1c) levels. Conclusions: The present results indicate that a decrease in peroneal NCV was responsible for early sensory deficits in T2DM patients.