• 제목/요약/키워드: Sensory data

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Electrophysiologic Characteristics of Combined Idiopathic Carpal Tunnel Syndrome and Tarsal Tunnel Syndrome (동반이환된 특발성 수근관증후군과 족근관증후군의 전기생리학적 특징)

  • Kim, Sung-Hyouk;Yang, Ji-Won;Sung, Young-Hee;Park, Kee-Hyung;Park, Hyeon-Mi;Shin, Dong-Jin;Lee, Yeong-Bae
    • Annals of Clinical Neurophysiology
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    • v.13 no.1
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    • pp.31-37
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    • 2011
  • Background: Carpal tunnel syndrome (CTS) and tarsal tunnel syndrome (TTS) are thought to share a similar pathophysiology, compression of the median and plantar nerve by the carpal tunnel and flexor retinaculum. A few reports introduced the relationship between idiopathic CTS and TTS without definite evidence of coexistence. The current study was designed to analyze the electrophysiologic characteristics of combined idiopathic CTS and TTS by comparing with each idiopathic CTS or TTS. Methods: We retrospectively collected patients with combined idiopathic CTS and TTS (CTS-TTS group) from June 2001 to February 2009. Patients with each idiopathic CTS or TTS were collected as controls. Electrophysiologic data of median and plantar nerves were compared between CTS-TTS group and controls. Results: CTS-TTS group was composed of 31 patients. Control group of each CTS or TTS were 50 CTS and 49 TTS patients. In comparison of median nerve conduction study between CTS-TTS group and CTS control group, decreased compound muscle action potential amplitude (p<0.001), decreased median sensory nerve action potential amplitude (p<0.001) and sensory nerve conduction velocity at finger stimulation (p=0.013) were prominent in CTS-TTS group. Decreased medial plantar sensory nerve action potential amplitude (p=0.034) was indicated when CTS-TTS groups and TTS control group were compared. Conclusions: If the electrophysiology study of patients with CTS or TTS was suggestive of severe degree of nerve injury, concerns about the possibility of combined CTS and TTS would be helpful.

Characterization and Process Optimization of Cookies Prepared with Steamed Liriopis tuber Extract Using Response Surface Methodology (증숙 맥문동을 첨가한 쿠키의 품질 특성 및 제조조건 최적화)

  • Lee, Hyun Jung;Kim, Minji;Lee, Seoyoun;Kim, Doohyun;Kim, Won Baek;Park, So Hae;Lee, Heeseob
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.46 no.3
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    • pp.381-388
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    • 2017
  • This study was performed to evaluate the effects of Liriopis tuber (SLT) extracts on cookie production conditions for reduction of sugar usage through response surface methodology (RSM). The experimental conditions were designed according to the central composite design with 17 experimental points, including three replicates for three independent variables such as the amounts of SLT extracts, butter, and sugar. The experimental data on quality and sensory evaluation of cookies were fitted with various models, and accuracy of the equations was analyzed by ANOVA. Among various responses, spread ratio, sugar content, lightness, redness, hardness, and sensory properties of color, texture, sweetness, appearance, and overall quality showed significant correlations with the contents of three independent variables. From these results, the optimum formulation of cookies for reduced usage of sugar was calculated as SLT extract 6.84 g, butter 47.20 g, and sugar 36.02 g. Optimized cookies showed improved sensory properties but no difference in sweetness compared to control cookies.

Studies on the effect of Lactobacillus delbruckii on the quality of bread (Lactobacillus delbruckii 첨가가 식빵의 품질에 미치는 영향에 관한 연구)

  • An, Jong-Hun;Yu, Je-Hyeon;Shim, Ui-Jin
    • Journal of Dairy Science and Biotechnology
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    • v.14 no.1
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    • pp.85-95
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    • 1996
  • This study was conducted to obtain basic data about the effect of Lactobacillus delbruckii on the quality and preservability of the bread during bread making. The parameters measured to investigate the bread quality were water content, water activity, pH, hardness, shelf life and sensory evaluation. The results obtained were as follows : 1. During the storage period, moisture evaporated faster in normal bread than the sourdough bread(10, 30, 50%). 2. Normal bread showed 0.94 and sourdough bread resulted from 0.94 to 0.96 in water activity, 3. The concentration rate of sourdough and different dough method resulted in significantly difference value of pH in bread. As the sourdough concentration rate increased the pH changed from 5.5 to 4.5 in sponge dough method. However, the sourdough concentration rate increased, the pH dropped from 5.4 to 4.8 in the bread which made by straight dough method. 4. The normal bread showed tough texture than the sourdough bread as the storage period is extended. 5. As the ratio of sourdough increased, the pH became lower and the production of the off fiavor, the growth of mold delayed for one or two days when stored at 30$^{\circ}$C. 6. The bread with sourdough resulted in higher score than the normal bread by sensory evaluation. 7, The bread with 30% sourdough by straight dough method showed the highest score and the bread with 10% sour dough by sponge dough method resulted in the highest score by sensory evaluation.

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The Effect of Nonpharmacologic Interventions on Behavioral and Psychological Symptoms of Dementia : A Meta-Analysis (치매환자의 행동심리증상에 비약물적 중재가 미치는 효과 - 메타분석)

  • Kwon, Mi-Hwa;Lee, Jae-Shin
    • The Journal of the Korea Contents Association
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    • v.17 no.6
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    • pp.540-550
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    • 2017
  • To investigate a variety of nonpharmacologic interventions have confirmed what the symptoms and effects, mainly interventions by acting on behavioral and psychological symptoms of dementia was conducted a meta-analysis. Data were collected from online search engines using search words from domestic and foreign article database. The researcher independently and among the pre-post experimental studies published from January 2000 to June 2016, recalled applying for the elderly with dementia presents the effect of treatment group and the control group RCT in this study were included in the study. The results of this meta-analysis showed that, effect size of the nonpharmacologic interventions of total -0.33, occupational therapy - 0.26, multi-sensory stimulation intervention -0.65 was significant beneficial effects to elderly with dementia(p<.05). According to interventions as a major affected the symptoms associated with behavioral problems, mainly aggression, memory-related problem behavior in the home-based program. Also, reminiscence therapy and occupational therapy is generally apathy, multi-sensory stimulation and music therapy was confirmed that there was a major change in behavior anxiety or agitation. The results of this study confirmed that various nonpharmacologic interventions were effective on behavioral psychological symptoms of dementia patients and confirmed the main symptoms of intervention.

A Study on Pain, Discomfort, Depression and Coping Patterns in Chronic Arthritis Patients (만성관절염 환자의 동통, 불편감, 우울과 대응양상의 관계)

  • Mun, Mi-Suk
    • Journal of muscle and joint health
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    • v.1 no.1
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    • pp.71-87
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    • 1994
  • The purpose of this study was to assess pain, discomfort, depression and coping patterns and the relations between these in chronic arthritis patients. The sampling method was a purposive sampling technique. 1) Who have been diagnosed as having chronic arthritis and. 2) Who were at the out patients clinic of rheumatoid arthritis departments of one University hospital in seoul between september, 11, 1993 to september, 18, 1993. The instruments used for this study were Graphic Rating Scales of pain, discomfort level of the activities of daily living(ADL) developed by Lee, Eun Ok and The Beck Depression inventory. The research used to measure coping patterns was a tool developed by the present study researcher. Analysis of data was done frequency, Pearson correlation coefficients, ANOVA, regression and ANCOVA. The results were summerlized as follows ; 1. Female exceed male patients in number and onset of joint pain were more prevalent in the age groups of the 40s and the 50s. The average duration of suffering from the pain were seven years six mounths. 2. The mean pain score : The mean sensory score was 119mm and the affective score was 109mm. 3. The discomfort level of ADL, the mean score was 2.95 out of a possible score of 5.0 and depression syndrome subjects were 62.2%. 4. The coping responses for each pattern were as follows : 1) "Active coping" mean score was 2.28. 2) "Wishful coping" mean score was 2.89. 3) "Receptive coping" mean score was 3.31. 4) "Negative coping" mean score was 1.82. 5. Significant differences were found in age, religion, marriage status and the coping patterns of patients. 1) In the coping pattern of "receptive coping", the score of the age groups of the 50s were higher than that of 20s, and in the coping pattern of "negative coping", the score of the age groups of the 20s were higher than other age groups. 2) In the coping pattern of "wishful coping", the score of the christian were higher than other religion groups. 3) In the coping pattern of "negative coping", the score of the marrieds were lower than other groups. 6. Patients who scored low on factor 2, wishful coping, were much more likely to report having pain sensory than patioets scoring high on this factor. 7. Patients who scored high on factor 4, negative coping, were significantly more likely to report having pain sensory than patients scoring high on this factor. Consider overall, chronic arthritis patients report using a wide varity of strategies, certain strategies such as receptive, wishful and active coping are used frequently, whereas other strategies such as negative coping are rarely used. One of the most important finding of present study is that the reported use of coping strategies is related to adjustment to a chronic pain problem. The present study suggests that negative coping is related to poor emotional adjustment as assessed by depression, but not pain ratings. Considered overall, this pattern of findings suggests that counseling patients to decreased their use of negative coping may be useful. The present study has a number of limitations. First, the sample is restricted to chronic arthritis patients. Weather chronic pain patients suffering from other types of pain syndromes use similar coping strategies needs to be determined in subsequent research. Second, the tool of coping pattern must be studied further to obtain reliability.

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Retrospective Study on 469 Halitosis Patients (구취환자 469례에 대한 후향적 연구)

  • Kim, Dae Bok;Kim, Jae Ik;Nam, Seung Kyu;Jeong, Gi Hoon;Kim, Chul Jung;Cho, Chung Sik
    • Journal of Physiology & Pathology in Korean Medicine
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    • v.29 no.5
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    • pp.370-377
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    • 2015
  • There is a growing interest in halitosis and diverse Korean medical studies are being conducted about it. But there are few study about teatment effect of halitosis after Korean medical care, treatment duration, and factor affecting recovery rate. Thus, the purpose of this study is to research clinical characteristic of halitosis patients, factor affecting halitosis, recovery rate of halitosis, treatment duration, factor affecting recovery rate by analyzing halitosis patients retrospectively. People who were over 19 and visited Korean medical clinic in Seoul to want to be treated halitosis in 2014 were analyzed retrospectively. We analyzed general and living characteristics of halitosis patients, halitosis-related symptoms and diseases, level of halitosis and halitosis-related symptoms both before and after treatment, treatment duration of halitosis patients, prescription of halitosis patients, recovery rate of level of halitosis and halitosis-related symptoms by general characteristic and duration of symptoms. Female, thirties, and Nonsmoker had the highest proportion in general characteristic. The average duration of halitosis is 41.6months and treatment duration is 2.55months. The average of sensory evaluation score is 3.40±2.53, subjective evaluation score is 5.02±1.53, lump sensation on throat is 3.52±2.50, postnasal drip is 1.11±1.88, dry mouth is 4.13±2.17, quality of life is 6.07±1.13. Gamichiuitang is used the most among prescriptions. Sensory evaluation, subjective evaluation, lump sensation on throat, postnasal drip, dry mouth, and quality of life had better score compared with pre-treatment. Duration of symptoms is in weak inverse proportion to sensory evaluation, subjective evaluation, dry mouth, quality of life. This study is meaningful in the way to find recovery rate of halitosis after korean medical care, treatment duration, and factor affecting recovery rate not progressed until now. But this study also has limits such as not analyzing objective data using halitosis measuring instrument and lack of methodical scale about quality of life. Therefore, succeeding study such as clinical trials is needed to verify reliability of Korean medical treatment.

Factors Related to Balance Ability in Healthy Elderly (노인의 균형유지 능력에 영향을 미치는 요인)

  • Kim, Won-Ho;Yi, Chung-Hwi;Chung, Bo-In;Cho, Sang-Hyun
    • Physical Therapy Korea
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    • v.5 no.3
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    • pp.21-33
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    • 1998
  • The purposes of this study were to ascertain differences of the sensory system, central processing system, effector system, and balance ability according to general characteristics (sex, fall experience, and age), and to identify the contributions of the sensory, central processing, and effector system to balance ability in 83 healthy elderly subjects. The subjects were elderly (over 60 years) who live in Wonju City. All subjects participated in six tests (position sense test, visual acuity, vestibular stepping test, Mini-Mental Status Exam-Korea, strength of dorsiflexors, and Berg Balance Test). Collected data were analyzed by the independent t-test, one-way ANOVA, and stepwise multiple regression. The results were as follows: 1. The results of the six tests according to sex showed that vestibular function was significantly better in women than in men. But visual acuity, cognitive function, strength of dorsiflexors, and balance ability were significantly better in men than in women (p<0.05). 2. There were no significant differences in position sense, visual acuity, vestibular function, cognitive function, strength of dorsiflexors, and balance ability between fallers and non-fallers (p>0.05). 3. However, the results of the six tests according to age (group A: 60-69 years, group B: 70-79 years, group C: 80-89 years) showed significant differences in five tests. In the Scheff$\acute{e}$ test, position sense, visual acuity, and cognitive function showed significantly different results between in group A and group C: the strength of the dorsiflexors was significantly different between in group A and group B, and balance ability was significantly different between in group A and group C, and between in group B and group C (p<0.05). 4. Cognitive function and position sense were positively associated with balance ability. Their power of explanation regarding balance ability was 38% (p<0.05). These results suggest that cognitive function and position sense play an important role in balance ability. This would seem to suggest that programs for evaluation or improvement of elderly's balance ability in the elderly should consider cognitive function and position sense.

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Study of Quality Change in Chonggak-kimchi during Storage, for Development of a Freshness Indicator (신선도 표시계 개발을 위한 총각김치의 저장 중 품질변화 척도)

  • Kim, Yun-Jung;Jin, You-Young;Song, Kyung-Bin
    • Food Science and Preservation
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    • v.15 no.4
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    • pp.491-496
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    • 2008
  • To develop a freshness indicator of Chonggak-kimchi for marketing purposes, Chonggak-kimchi was prepared and pH, total acidity, total aerobic bacterial load, lactic acid bacterial levels, and reducing sugar content were measured. Sensory evaluation tests on product stored at $4^{\circ}C,\;10^{\circ}C,\;and\;20^{\circ}C$, were performed. The pH increased slightly early in storage, and then decreased to pH 4.2-4.3 for all samples. The rate of decrease of pH rose with increasing storage temperature. Total acidity values rapidly increased after 1, 5, and 7 days of storage at $20^{\circ}C,\;10^{\circ}C,\;and\;4^{\circ}C$, respectively. Populations of total aerobic bacteria and lactic acid bacteria increased slightly until 4 days, 10 days, and 30 days of storage at $20^{\circ}C,\;10^{\circ}C,\;and\;4^{\circ}C$, respectively, and then decreased drastically. Sensory evaluation data showed that Chonggak-kimchi was edible until 4 days(pH 4.5), 10 days(pH 4.4), and 30 days(pH 4.3) of storage at $20^{\circ}C,\;10^{\circ}C,\;and\;4^{\circ}C$, respectively. These results clearly suggest that the shelf-life of Chonggak-kimchi depends on storage temperature, and the pH limit for marketing is 4.3; this is a freshness indicator for Chonggak-kimchi.

Effect of Packaging Material and Oxygen Absorbant on Quality Properties of Yukwa (포장재질 및 탈산소재가 유과의 품질특성에 미치는 영향)

  • Lee, Yong-Hwan;Kum, Jun-Seok;Ahn, Yong-Sik;Kim, Woo-Jung
    • Korean Journal of Food Science and Technology
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    • v.33 no.6
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    • pp.728-736
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    • 2001
  • Effects of packaging material and oxygen absorbant on physical and chemical properties of Yukwu were studied during storage to develop packaging conditions. The packaging materials used were PET/EVOH $(16\;{\mu}m)/PL$ : P1 and PET/EVOH $(24\;{\mu}m)/PL$ : P2 with or without oxygen absorbent (E1A : P1 and E2A : P2 for w/ $O_2$, absorbent, E1EA : P1 and E2EA : P2 for w/o $O_2$, absorbent). Color values for Yukwu indicated that L values of E1A, E1EA, E2A and E2EA were decreased during storage while those b values were increased. Hardness and chewiness of Yukwa were generally decreased, however those of E1A and E1EA were rather increased after 6 weeks of storage. Acid value of E2A had maintained less than 2.0 during 12 weeks of storage. E1A, E2A had the below of 20 in peroxide during 12 weeks. Aroma data by using electronic nose showed that there was no difference after 6 week storage time in different packaging materials. Sensory evaluation (Yukwa odor and rancid odor) showed very similar results with electronic nose one. E2A had the highest value of overall acceptability for sensory evaluation. Hardness and cheweness in physical measurement results had the highest correlation with hardness, crispness, overall-acceptability in sensory evaluation results.

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Quality Characteristics of Ginger Tea (생강차의 품질특성)

  • 성태화;엄인숙;허옥순;김미리
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.1
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    • pp.47-51
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    • 2003
  • To evaluate the quality of commercial ginger tea, we compared physicochemical (sugar content, pH, acidity, color, viscosity, transparancy) and sensory (7-point scoring test, 18 experienced panel members) characteristics of commercial ginger tea with home-made one. Additionally, we assessed the opinion of Food and Nutrition specialists, about commercial ginger tea. Questionaires were hand delivered to 530 subjects consisted of University students and faculties of Department of Food and Nutrition at 8 cities (Seoul, Incheon, Youngin, Taejon, Chungju, Taegu, Kwangju, Pusan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Program for Window (mean, ANOVA, $\chi$$^2$). The questionaires were consisted of sociodemographics, frequency and occasion of purchasing, opinion of quality and improvement points. Commercial ginger tea was lower in transparancy, Hunter color (L and b value) and viscosity than home-made one. However, commercial tea was not significantly different in sugar content, pH, acidity and Hunter color a value compared to home-made one. Also, among sensory attributes, over-all preference and flavor, sweetness were not significantly different between commercial and home - made one, However, scores of color, taste and pungency of home-made ginger tea were significantly higher than commercial one (p<0.05). Factors to be improved for commercial ginger tea were in the order of ginger content (28.6%), flavor (25.2%) and sweetness (24.5%).