• Journal of Korea Multimedia Society
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• v.20 no.9
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• pp.1574-1583
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• 2017

This paper proposes how to develop a multi-sensory virtual reality system based on realistic media that can improve the sense of immersion and reality experienced by the user. We suggest four types of multi-sensory virtual reality system; a realistic media experience system which provides sensory experiences to user by interlocking the media file with the sensory informations and reproducing the sensory information suitable for the scene, a real image-based panorama experience system which maximizes the sense of reality, an experience ball system in which users engage themselves into the system environment to lead the story and immersion of the content through interaction with the system, and a cultural heritage experience system based on hand movement recognition. The suggested systems can be applied in a various area such as education, advertisement, culture and arts, performance, exhibition, sports, game, 4D Experience Center, and so on. We supposed that it can contribute to create a variety of sensible contents services in the realistic media industry through the convergence of media, contents, and devices.

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.117-125
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• 2020

The antioxidant, physicochemical, and sensory properties of muffins using fermented Curcuma longa L. were investigated. Sensory properties of the samples were examined, and the correlation between the physicochemical, antioxidant, and sensory properties was studied. The pH of the samples was pH 7.26-7.42, which was the optimal pH range for the air formation of the dough, color, or volume. The antioxidant activities of the sample group were significantly higher than the control (p<0.05). In the sensory intensities, the 1.0 and 1.5%-added sample groups showed a similar savory aroma, sweet aroma, savory taste, sweet taste, and texture to those of the control. Samples containing 1.0 and 1.5% showed similar overall acceptance values to the control. The muffin containing 1.0 or 1.5% fermented Curcuma longa L. powder was developed successfully, and it was concluded that the developed muffin with the fermented turmeric powder could be a highly valued product in the increasingly competitive muffin food industry.

• Therapeutic Science for Rehabilitation
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• v.4 no.1
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• pp.63-73
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• 2015

Objective : The purpose of this study was to investigate the effects of sensory diet home program for children with autism spectrum disorder who have sensory defensiveness and explore how this intervention affect to sensory modulation and social interaction ability. Methods : The subject of this case study was a 12-year-old girl with autism spectrum disorder who was struggling with her sensory modulation problem. Parent interview and evaluations were conducted and subject-tailored sensory diet home program was made by the therapist. Parent education for the home program was provided to parents and everyday, 3 times, 30minutes of home program activities were conducted to the child for 23 days. Adolescent/Adult Sensory Profile and Social Maturity Scale were measured at pre and post intervention and parent wrote daily observation record about child during the intervention. Results : After the intervention, Low Registration, Sensory Sensitivity, Sensation Avoiding area of Adolescent/Adult Sensory Profile included to the normal range and the scores of the Social Maturity Scale improved. Conclusions : Child's sensory defensiveness was relieved and sensory modulation and controling emotion ability were improved. While there was significant improvement for sensory modulation and social interaction ability, this was a case study and there was only one subject. So we need to study with larger sample size to generalize this intervention's effectiveness.

• Bulletin of the Korean Chemical Society
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• v.27 no.11
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• pp.1910-1912
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• 2006

• International Journal of Contents
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• v.6 no.1
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• pp.53-58
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• 2010

This study details the neuroscientific concept of somatosensation, general sensory stimulation therapy and virtual reality therapy. Somatosensation is a method that the human body uses to accept information from the inner and outer parts of the body. A traditional sensory stimulation therapy was designed to maximize neural recovery, but the neural recovery is most effective when the therapeutic environment is similar to real life. The virtual reality provides natural environment that users may perceive as meaningful and even participants with significant impairment can perform some of the activities of their daily lives within the virtual environment. The virtual reality will become a complementary part of somatosensory rehabilitation.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.977-986
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• 2007

This study was conducted to evaluate the mechanical (texture and color) and sensory characteristics of mulberry leaf sulgi (MLS) and lotus leaf sulgi (LLS) that contained different ratios of ingredients. MLS and LLS with final concentrations of 0%, 1%, 3% and 5% of powdered mulberry and lotus leaf respectively, were prepared. The texture characteristics (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness), color values (lightness, redness, yellowness), and sensory characteristics (color, flavor, moistness, taste, brittleness, chewiness and after-taste) of the different sulgis were then measured and compared. With the exception of gumminess and chewiness, the texture characteristics of 0% MLS, 1% MLS and 3% MLS were not significantly different. The sensory characteristics of 0% MLS had the highest scores, whereas those of 5% MLS were the lowest for all factors except for brittleness. However, with the exception of chewiness, the scores obtained from 0% and 1 % MLS did not differ significantly. In addition, 1% MLS and 3% MLS were not significantly different from each other. Furthermore, the texture characteristics of 0% LLS and 1 % LLS were not different significantly, although the characteristics of 1% LLS were significantly different from those of 3% and 5% LLS when springiness, cohesiveness, and chewiness were considered. Additionally, the sensory characteristics of 0% LLS and 1% LLS were not significantly different, with the exception of brittleness, and the characteristics of 1% LLS and 3% LLS were not significantly different, with the exception of taste and after-taste.

• Korean Journal of Ichthyology
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• v.36 no.1
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• pp.40-47
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• 2024

The anatomy and histology of the olfactory organ of Monopterus albus was investigated using stereo microscopy, light microscopy, and scanning electron microscopy. The external structure of the olfactory organ exhibited closed anterior and posterior nostrils parallel to the skin surface. The interior structure consisted of a pipe-like chamber, and lower and upper accessory nasal sacs. The olfactory chamber was composed of the sensory and non-sensory epithelium, and an unidentified organ. The sensory epithelium of the pseudostratified epithelial layer was composed of olfactory receptor neurons, supporting cells, basal cells, and lymphatic cells; and the non-sensory epithelium of the stratified squamous layer contained stratified epithelial cells and mucous cells with acidic mucopolysaccharides. The presence of intraepithelial blood capillaries and abundant dermal vascularization in the sensory epithelium of the olfactory chamber may provide strong histological evidence that respiration occurs through the olfactory epithelium.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.28-36
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• 2009

The purpose of this study is to evaluate the quality and sensory characteristics of soybean dasik prepared by additions of Dioscorea japonica flour. As the Dioscorea japonica contents flour level in the formula increased, the moisture contents of the samples increased. The lightness values, redness values and yellowness values decreased with Dioscorea japonica flour increased. In the mechanical evaluation, hardness increased with the amount of Dioscorea japonica flour increased, and cohesiveness, gumminess and chewiness decreased with the amount of Dioscorea japonica flour increased. Adhesiveness and springiness did not show significant difference according to the level of Dioscorea japonica flour. In conclusion, soybean dasik with 6% of Dioscorea japonica flour was most proper in taste, flavor and overall acceptability.

• The Journal of Korean Academy of Sensory Integration
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• v.20 no.1
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• pp.26-38
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• 2022

Objective : The aim of this study was to determine the priority competency by analyzing the importance, performance, and educational requirements of occupational therapists to develop a competency in performing sensory integration intervention. Methods : Occupational therapists were surveyed by gender, age, educational background, work location, occupational therapy experience, and sensory integration therapy experience. The difference was investigated through the importance-performance analysis of competency, and the priority of the competency was investigated using the Borich demand analysis method. Results : The therapists recognized professional competency as the most important, whereas performance was the least important. In all sub-competencies, the importance was high, but the performance was low. As a result, the education requirement was highest for professional competency. The importance-performance analysis revealed that professional competency was the area requiring the most urgent improvement. As a result of the Borich demand analysis, statistically significant differences between the importance of all competencies and the actual performance. The most significant difference was found in the professional competency group. Conclusion : The occupational therapists in this study who performed sensory integration interventions recognized professional competency as the most important but most lacking in actual clinical practice. The results of this study will be used as guidelines for developing competency-based sensory integrated intervention curricula.

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.194-203
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• 2016

This study aims to develop the processed foods with chestnut and support their commercialization. Interview was performed with owner of Gongju chestnut food processing company and sensory evaluation was carried out by 103 male and female adults aged 20-70 using Likert 5 point scale-scoring test for chestnut processed food items developed. Nutrient contents of processed foods with chestnut were analyzed by Korea Food Research Institute. Commercialization support contents were high calorie low nutrition distinction, nutrition facts production and expiration date determination. We suggested 27 kinds of feasible chestnut processed foods. Among these, 10 items, chestnut pudding, chestnut glutinous rice cake bread, chestnut poundcake, chestnut burrito, chestnut millet pancake, chestnut soup, Yulpyeon, chestnut yakgwa, chestnut yeot, and chestnut yanggaeng were selected after consultants' assessment. Considering sensory evaluation, consultants' opinions, and company owners' opinion and status, chestnut poundcake and chestnut yakgwa were ultimately selected for commercialization support. Nutrient contents showed that chestnut pound cake and chestnut yakgwa were not high calorie low nutrition food. Expiration date was 10 days for chestnut pound cake and 6 months for chestnut yakgwa. By developing chestnut processed foods with high marketability, and supporting immediate commercialization, it is expected to increase high added value of chestnut.