• The Journal of Korean Academy of Sensory Integration
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• v.3 no.1
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• pp.49-56
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• 2005

Objective : The purpose of this study was to indicate the foundational data to standardize MVPT-R for Koreans. Method : This study was conducted on 221 children ranging in all preschool age from 4 to 6 years residing in Busan and Kyungsangnam-do. It was performed from January 12, 2004 to April 30, 2004. Result : First, similar to American children, as Korean children grow older, the mean raw score of MVPT-R increased. Second, Korean children's mean raw score was higher than that of American children; 3.51 in 4 age, 1.52 in 4.6 age, 2.93 in 5 age, 1.72 in 5.6 age, 1.84 in 6 age and 0.48 in 6.6 age. Third, the mean of PQ(106.57) in Korean children was higher than that of PQ in American children. Fourth, The raw score in Korean children was higher than the raw score in American children in most of the subjects(excluding visual closure subjects). Conclusion : The visual perception skill of Korean children is higher than that of American children. If we apply MVPT-R developed in U.S to Korean children, it will be difficult for Korean children to achieve the adequate results. Therefore, we must use the standardized MVPT-R for Korean that can minimize the differences between American and Korean children's visual perception skills.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.389-392
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• 1986

To evaluate a pigment of the flower of cockscomb, Cclosia critata. as a natural food colorant, jelly-po, candy and sherbet were chosen as model foods and colorized to red with the pigment of the flower. Color changes were evaluated by analyses with Hunter color difference colorimeter. Lovibond tintometer and UV-visible spectrophotometer. Also sensory evaluation was carried out. The results obtained indicated that the red pigment of the flower had a good potential as food colorant, when it is utilized under the certain limited conditions: low water activity such as candy or low temperature. Data obtained indicated good correlation between instrumental analyses and sensory evaluation as well.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2004.11a
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• pp.93-94
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• 2004

The experiments was conducted to investigate the effects of dietary supplementation of feather meal and pyridoxine on the taurine content of egg yolk and performance of laying hens. Feeding trial was conducted with 900 31-wk-old Hy-Line Brown layers for 4wks. The experiment consisted of six dietary treatments: control(basal diet), feather meal(FM) 3 % diet(FM 3 %), FM 3 % + pyridoxine supplemented diet(FM 3 % + Pyridox), FM 6 % diet, FM 6 % + pyridoxine supplemented diet(FM 6% + Pyridox), Synthetic taurine 0.25 % supplemented diet(Taurine). Egg production of birds fed FM 3% was highest and those of the FM diets were also higher than those of Taurine and the control. Egg weight of Taurine was significantly lower than those of FM 3 %, FM 6 % and the control but were not significantly different from those of FM 3 % + Pyridox or FM 6 % + Pyridox. Feed intake of the control was greater than those of FM 6 %, FM 6% + Pyridox or Taurine treatment but was not significantly different from those of FM 3 % and FM 3 % + Pyridox. Feed conversion of the control was significantly higher than other treatments in which that of FM 6 % was lowest. Broken and soft egg production of Taurine was highest while that of the control was lowest among treatments. Taurine content of egg yolk significantly increased by supplementation of taurine(64.7 %). FM 6 % + pyridoxine(57 %), FM 3% + pyridoxine (32.1%) and FM 6% (16.6 %). Sensory evaluation data of Taurine has shown the highest score in most of sensory attributes. It is concluded that taurine can be enriched in egg yolk by supplementation of 6 % FM diet and pyridoxine as well as 0.25 % synthetic taurine.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.30 no.6
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• pp.488-496
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• 2004

Oral & Maxillofacial surgery can lead to complications that result in abnormal sensation or movement. Inferior alveolar nerve(IAN) injury can result in dysesthesia, paresthsia of the lower lip and chin, so patients presenting with IAN damage suffer from sensory loss. But diagnosis of the nerve injury is largely limited to the subjective statements made by the patient. Distribution of sympathetic nerves parallels the distribution of the somatosensory nerves. Loss of sensory tone causes a concomitant loss of sympathetic activity, resulting in vasodilation of the cutaneous blood vessels that demonstrates greater heat loss. Digital infrared thermographic imaging(DITI) detects infra-red radiation given off by body. DITI can detect minute difference in temperature from different parts of the body and translates the amount of heat into quantitative data. The area of different temperature correlated with pain or disease can be visualized by corresponding color. The objective of this study was to determine the efficacy of DITI in objectively assessing IAN injury. The 19 normal subjects and the 14 patients underwent DITI scan. The normal subjects received unilateral IAN block anesthesia with 2 ml of 2% lidocaine (IAN bolck group) to evaluate temporary alteration in nerve function. Patient group were patients with unilateral IAN damage (dysesthesia or paresthesia) after surgical treatment(Mn. 3rd molar Extraction, etc.). The surgical procedure performed within 6 months of test. The results were as follows. 1. No significant differences in temperature were found between left and right sides of the lower lip and chin in the control group. 2. Significant temperature differences were found between the anesthetized and non-anesthetized sides of the lower lip and chin in the IAN block group. 3. Significant temperature differences were found between the involved and uninvolved sides of the lower lip and chin areas of the experimental group. The results of the study show that DITI can be an useful and effective means of objectively assessing and visualizing IAN damage.

• Research in Community and Public Health Nursing
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• v.19 no.2
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• pp.260-269
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• 2008

Purpose: The purpose of this study was to identify differences in health status and the utilization of long-term care service between urban and rural aged residents in Korea. Methods: Through convenience sampling, 1,405 elders (829 from urban areas and 576 from rural areas) were selected during March 1 to May 31 in 2004. All the subjects agreed to participate and filled out the survey questionnaire after signing the consent form. The instruments utilized in this study were the impairment of physio-sensory function, ADL IADL, cognitive function, and psycho-social function scale. This instrument was developed by modifying the scab developed by Gurland & Wilder (1984). Data was analyzed using the SPSS Win program. Results: There were significant differences in economic status, duration of living and type of medical insurance between rural and urban elderly(p<.05). Physio-sensory functions (t=4.53. p<.001), ADL (t=3.61. p<.001), IADL (t=2.45, p=.014), cognitive functions (t=-2.63. p=.024) and psycho-social functions (t=3.69. p<.001) were significantly different between the two groups. The utilization of long-term care facility in the urban elderly was significantly higher than that in the rural elderly ($x^2=10.14$, p<.001). Conclusion: Considering these findings. the need for long-term care should be assessed by residence characteristics. Because of different utilization of long term care facility according to the elderly's needs, long-term care services should be considered the residence characteristics.

• Journal of Biosystems Engineering
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• v.43 no.2
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• pp.128-137
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• 2018

Purpose: This study was designed to elucidate the energy-utilization patterns for five methods of robo production. Methods: Robo (fried melon cake) was produced using five different methods, and the energy used for each unit operation was calculated using standard equations. The sensory attributes of the products were determined by panelists. Data were analyzed using descriptive analysis and analysis of variance at p < 0.05. Results: The energy demands for processing 2.84 kg of melon seed into robo (fried melon cake) using processes 1 (traditional method), 2, 3, 4, and 5 (improved methods) were 50,599.5, 21,793.6, 20,379.7, 21,842.9, and 20,429.3 kJ, respectively. These are equivalent to energy intensities of 1,7816.7, 7,673.8, 7,175.9, 7,691.2, and 7,193.4 kJ/kg, respectively. For the traditional process, the frying operation consumed the highest energy (21,412.0 kJ), and the mixing operation consumed the lowest energy (675.0 kJ). For the semi-mechanized processes, the molding operation consumed the highest energy (6,120.0 kJ), and the dry milling consumed the lowest energy (14.4 kJ). Conclusions: The energy-consumption patterns were functions of the type of unit operation, the technology involved in the operations, and the size of the equipment used in the whole processing operation. Robo produced via the milling of dried melon seed before oil expression was rated highest with regard to the aroma and taste quality, as well as the overall acceptability of the sensory evaluation, and required the lowest energy consumption. Full mechanization of the process line has potential for further reduction of the energy demand.

• Science of Emotion and Sensibility
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• v.15 no.4
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• pp.585-592
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• 2012

Food is crucial for the nutrition and survival of humans. Taste system is one of the fundamental senses. Taste cells detect and respond to five basic taste modalities (sweet, bitter, salty, sour, and umami). However, the cortical processing of taste sensation is much less understood. Recently, there were many efforts to observe the brain activation in response to taste stimulation using functional magnetic resonance imaging (fMRI), magnetoencephalography (MEG), and optical imaging. These different techniques do not provide directly comparable data each other, but the complementary investigations with those techniques allowed the description and understanding of the sequence of events with the dynamics of the spatiotemporal pattern of activation in the brain in response to taste stimulation. The purpose of this study is the understanding of the brain activities to taste stimuli in sensory and affective aspects and the reviewing of the recent research of the gustotopic map by functional brain mapping.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.11
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• pp.1594-1608
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• 2009

Research on barley as an animal feed started some decades ago but its utilization in animal production has been limited to countries that grow the crop extensively. Corn has been the most popular energy feed in cattle rations, but the high price of corn and the decreased supply of the grain in the international market have shifted the focus of the animal industry to other cereal crops like barley. Studies have indicated that growth performance of cattle fed barley-based diets has been generally comparable with that of those fed corn-based diets, while results for cattle fed whole-crop barley silage have been more variable. Beef from cattle fed barley-based diets has proved to be as tender and as acceptable for taste as that from animals fed other finishing diets when compared at similar growth rates and degree of finish. The barley crop contains good amounts of antioxidants like 2"O-GIV isovitexin, so from the meat science point of view, a desirable influence of these components on meat quality traits such as meat color, oxidative stability and sensory characteristics might be expected. Furthermore, the effect of the distinctive fatty acid profile of beef fed from whole-crop barley silage on sensory traits is also an important subject to be elucidated. A lot of studies have been made over past decades on the effect of barley, and especially whole crop barley, on beef cattle production and meat quality, but these data have not been collectively documented in a review. The current review re-visits previous literature to underline the effects of barley in the diet on beef quality traits and to identify areas for further studies.

• The Korean Journal of Pain
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• v.30 no.4
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• pp.296-303
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• 2017

Background: To achieve a prolonged therapeutic effect in patients with lumbar facet joint syndrome, radiofrequency medial branch neurotomy (RF-MB) is commonly performed. The purpose of this study was to evaluate the prognostic value of paravertebral muscle twitching when performing RF-MB in patients with lumbar facet joint syndrome. Methods: We collected and analyzed data from 68 patients with confirmed facet joint syndrome. Sensory stimulation was performed at 50 Hz with a 0.5 V cut-off value. Patients were divided into 3 groups according to the twitching of the paravertebral muscle during 2 Hz motor stimulation: 'Complete', when twitching was observed at all needles; 'Partial', when twitching was present at 1 or 2 needles; and 'None', when no twitching was observed. The relationship between the long-term effects of RF-MB and paravertebral muscle twitching was analyzed. Results: The mean effect duration of RF-MB was 4.6, 5.8, and 7.0 months in the None, Partial, and Complete groups, respectively (P = 0.47). Although the mean effect duration of RF-MB did not increase significantly in proportion to the paravertebral muscle twitching, the Complete group had prolonged effect duration (> 6 months) than the None group in subgroup analysis. (P = 0.03). Conclusions: Paravertebral muscle twitching while performing lumbar RF-MB may be a reliable predictor of long-term efficacy when sensory provocation under 0.5 V is achieved. However, further investigation may be necessary for clarifying its clinical significance.

• Journal of Distribution Science
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• v.17 no.2
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• pp.91-100
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• 2019

Purpose - The importance of customer experiences has been increasing in retail industry as wells as theme park industry. The purpose of this research is to investigate relationships among brand experience, customer perceived value and brand support behavior in theme park industry. Furthermore, we tried to examine the moderating effects of interaction with customers in the relationships between brand experience and customer perceived value. Besides, we provided some implications for not only the theme park industry but also other service industries such as retail industry. Research design, data, and methodology - The research model has nine hypotheses, and we examined them empirically in this study. Five hypotheses were about relationships among theme park brand experiences, customer perceived value, and brand support behavior. The other four hypotheses were about the moderating effects of customer interactions in the causal relationship between brand experiences and customer perceived value. A total of 167 samples who had visited the theme park were surveyed and the hypotheses were tested with the statistical package programs such as SPSS 21.0 and AMOS 21.0. Results - The results of this study are as follows. First, it was proved that theme park visitors' sensory experience, emotional experience, and cognitive experience have significant positive effects on perceived value, although the hypothesis about the causal relationship between behavioral experience and perceived value is not supported. Second, the customer perceived value has a positive effect on brand support behavior. Third, customer interaction has a positive moderating effect between brand experiences and perceived value, except for behavioral experience. Conclusions - Based on the results of this study, there can be following significances and implications from both theoretical and practical perspectives. First, we confirmed the importance of experiential marketing in other service industries such as retail industry as well as the theme park industry. The marketing managers in these industries need to design various experience programs considering the various characteristics of experiences such as sensory, emotional, and cognitive experiences. Second, it will be necessary for the theme park managers to encourage active participation of customers, and raise the level of interaction between employees and customers.