• 대한인간공학회지
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• 제12권2호
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• pp.85-91
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• 1993

Data obtained for sensory evaluation have a wide dispersion and fuzziness since human sensory organs are used as a means of measuring sensation instead of measuring instruments. Such dispersion and fuzziness are caused by all kinds of time error and have a great influence on the sensory evaluation, but most of previous papers not consider time errors. In this study, the comparative judgement capability of the evaluator was discriminated by means of the eigen- structure analysis on the premise that evaluation values of sensory evaluators obtained by a paired-comparison become different by the order of sample presentation.

• 대한인간공학회:학술대회논문집
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• 대한인간공학회 1993년도 추계학술대회논문집
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• pp.113-123
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• 1993

In a sensory evaluation, the data obtained by a result of evaluation have a wide dispersion and fuzziness because human sense organ is used as a means of measuring sensation instead of measuring instruments. These dispersion and fuzziness are caused by all kinds of time error and have a great influence on a sensory evaluation, but most of previous papers don't deal with these time errors. In this study, a comparative judgement capacity of an evaluator is discriminated by means of the eigen-structure analysis on the premise that evaluation value of sensory evaluators obtained by a paired-comparison become different by the order of sample presentation

• 품질경영학회지
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• 제21권2호
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• pp.215-223
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• 1993

A paired comparison which is a method of comparative judgements is widely used to increase the amount of information transmitted to human sense organ. In this study, a paired comparison method is proposed for the discrimination capacity and preference analysis of non-skilled sensory inspectors. We consider on order effect, that is, difference of evaluation occurred as a result of sample presentation by random order. The purpose of this paper is to determine a sample with the highest preference degrees by analyzing a discrimination capacity and evaluating preference degrees of sensory inspectors. An analysis of a discrimination capacity is bared on the capacity index obtained by an eigen-vector method and an evaluation of preference degrees is performed by a significance test.

• 한국멀티미디어학회논문지
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• 제24권10호
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• pp.1449-1460
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• 2021

The visual design elements of packaging play an vital role in attracting consumers' attention, forming their sense of pleasure and sensory expectations, as well as having an important impact on the actual product experience. This study aims to explore whether the colors and textures in the packaging design elements of canned beer will affect consumers' senses, judgments and taste perception of canned beer. Participants in Survey I (N=193) evaluated their expectations for beer freshness, softness, bitterness and alcohol content by observing the packaging of canned beer, then recorded whether they could get the expected experience when tasting beer, and evaluated their preference and purchase intention. In the Survey II, 4 kind of colors and 2 types of texture shapes were applied, and all participants were provided with the same beer for multivariate cross contract analysis to evaluate the specific impact of color and texture of packaging design elements on consumers' taste and the interaction between sensory judgment and taste perception.The results showed that both colors and textures had a significant affect on the sensory expectation (pre-tasting score) of canned beer, but their effects on the sensory score after tasting (actual perception)were inobvious. The analysis of the influence of the interaction between color, texture and shape on taste perception shows that when the expected packaging appearance perception is similar to the actual drinking perception (i.e., straight line and B/G or arc line and Y/R), it is more likely to obtain consumers' favor and higher purchase intention evaluation than the inconsistent canned beer packaging (i.e., straight line and Y/R and arc line and B/G). This paper discusses the influence of these results on the packaging design of canned beer and the possibility of improving the brand efficiency by meeting the visual elements of packaging design expected by consumers.

• 대한한의학회지
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• 제16권1호통권29호
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• pp.468-474
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• 1995

After bibliographic study on function of the brain(腦, nao) on the basis of zangxiang theory(藏象論的), the theory of visceral activities), the following conclusions were obtained: 1. Brain is the organ conglomerated with marrow(隨, sui) between Baihui(百會) and Fengfu(風府) 2. Brain has different function and names according to the parts. 3. Brain is on anatomical view the extraordinary organ(奇恒之府, qiheng zhi fu) and stores clarified air(氣, qi) of fresh air. 4. Brain is the places where the viral essence (精, jeong) of five viscera is activated. 5. Brain is the places where the vital essence congeries into the mind(神, shen) Yang form of the essence. 6. The mind converted from the brain emerges in the whole body the sensory organs and carries vital function. 7. Brain reservoirs the mind, while the heart(心, xm) is thought to make judgement inroyght the speculation on the outward stimulus of matter and give orders to the mind in the chest.

• Journal of Computing Science and Engineering
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• 제7권2호
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• pp.112-121
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• 2013

The last years have seen a rise of interest in using electroencephalography-based brain computer interfacing methodology for investigating non-medical questions, beyond the purpose of communication and control. One of these novel applications is to examine how signal quality is being processed neurally, which is of particular interest for industry, besides providing neuroscientific insights. As for most behavioral experiments in the neurosciences, the assessment of a given stimulus by a subject is required. Based on an EEG study on speech quality of phonemes, we will first discuss the information contained in the neural correlate of this judgement. Typically, this is done by analyzing the data along behavioral responses/labels. However, participants in such complex experiments often guess at the threshold of perception. This leads to labels that are only partly correct, and oftentimes random, which is a problematic scenario for using supervised learning. Therefore, we propose a novel supervised-unsupervised learning scheme, which aims to differentiate true labels from random ones in a data-driven way. We show that this approach provides a more crisp view of the brain states that experimenters are looking for, besides discovering additional brain states to which the classical analysis is blind.

• 한국한의학연구원논문집
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• 제2권1호
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• pp.40-70
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• 1996

In the literatual study on the cerebral vascular dementia, the results were as follows : 1. Cerebral vascular dementia is so called apoplectic dementia, because it almost occurs after apoplexy, the attack rate has gradually increased by increase of life, so it exert a harmful influence to geriatric diseases. 2. The etiological factors are summarized on deficiency in the heart, kidney, liver(心, 腎, 肝虛), pathogenic wind(豊) pathogenic fire(火) phlegm(痰) and stagnated blood(瘀血) in the oriental medicine, and multiple cerebral infarction, cerebral anemia, decrease of cerebral vascular flow are etiological factors in the occidental medicine. 3. The region of infarction and attack of cerebral vascular dementia have a close connection, and generally the cerebral vascular dementia easily occur in injury of white matter of brain. 4. Symptoms of cerebral vascular dementia are dysphasia, walking disorder, hemiplegia, sensory paralysis, disturbance of memory, judgement, calculation, emotion incontinence, speech impediment, silence or talkative, lower thinking ability and depersonalization, and symptoms are aggravated by stage. 5. Therapeutic herb medicines are Palpungsan(八風散), Baepungsan(排風散), Jinsaanshinhwan(辰砂安神丸), Sabacksan(四白散), Kanghwalyupungsan(姜活愈風散), Woohwangchungshimhwan(牛黃淸心丸), and they are used to dispelling pathogenic wind(祛風), soothe the nerves(安神), dispel pathogenic heat from lung, nourish the blood(淸肺養血).

• 한국식품과학회지
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• 제23권5호
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• pp.527-531
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• 1991

냉동만두의 동결저장온도가 저장성에 미치는 영향을 살펴보기 위하여 $0,\;-5,\;-10,\;-20^{\circ}C$ 및 $-30^{\circ}C$에서 6개월간 저장하면서 주요 품질지표성분의 변화를 조사하였다. 저장온도별 저장기간에 따른 관능검사, 이화학적 및 미생물학적 품질변화는 $0^{\circ}C$에서는 1개월 이후부터, $-5^{\circ}C$에서는 3개월 이후 그리고 $-10^{\circ}C$에서는 5개월 이후부터 비교적 빠르게 진행되는 것으로 나타났으나, $-20^{\circ}C$ 이하에서는 저장 6개월까지 저장초기의 상태와 거의 차이가 없는 것으로 나타났다. 또한 품질평가방법을 도출한 결과, 냉동만두의 품질유효지표성분은 POV 및 AV로서 그 함량의 상한선은 각각 19.35meq/kg 및 2.56 이었으며, 이와 관련하여 냉동만두의 저장온도별 유통 기간도 설정하였다.

• 한국식품과학회지
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• 제20권1호
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• pp.45-51
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• 1988

포장방법이 칼치 Chunk의 저장성에 미치는 영향을 알아보기 위하여 시료를 염장 혹은 무염처리 상태로 진공포장, 탈산소제 포장 및 대조구로 하여 $0^{\circ}C$ 또는 $5^{\circ}C$에 저장하면서 실험한 결과는 다음과 같았다. 염장 칼치의 적정 염농도를 4% 내외로 하였을때 적정 식염수의 농도는 15%였고 염장기간은 24시간 이었다. 염장 혹은 무염 처리구의 VBN, TMA, 생균수는 저장 기간이 길어짐에 따라 증가하는 경향이었으나 TBA 값은 $5{\sim}15$일 경에 최고값에 달한후 감소하였다. 칼치 Chunk의 품질 유효지표 성분은 VBN 이었으며 그 함량의 상한선은 29mg%였다. 칼치 Chunk의 간이 품질 평가방법을 도출하였다. $0^{\circ}C$에 저장한 무염처리 칼치의 진공포장, 탈산소제 포장 및 대조구의 경우, 저장 가능기간은 14, 10 및 6일 이었으며, $5^{\circ}C$의 경우는 7, 6 및 4일 이었다. 또한 염장한 칼치를 $5^{\circ}C$에 저장할 경우는 각각 14, 13 및 10일 이었다.

• 한국식품과학회지
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• 제20권1호
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• pp.6-12
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• 1988

포장방법이 고등어 fillet계품의 저장성에 미치는 영향을 알아보기 위하여 시료를 무염 및 염장처리한 후 $CO_2$ gas치환포장, 진공포장 및 대조구로 하여 $0^{\circ}C$ 및 $5^{\circ}C$에 저장하면서 실험한 결과는 다음과 같았다. 염장 고등어 fillet의 제조의 경우, 시료 육에 침투한 적정 염농도를 4%내외로 하였을 때 적정 식염수의 농도는 15%였고 염장기간은 24시간 내외였다. 무염 및 염장 고등어 fillet의 VBN, TMA, 생균수, Histamine은 저장기간이 길어짐에 따라 증가 하였으나 TBA값은 저장 $4{\sim}9$일 경에 최고값에 달한 후 곧 감소하는 경향이었다. 고등어 fillet의 품질 유효 지표성분은 VBN이였고 그 함량의 상한선은 25mg%였다. 온도별, 포장별 간이 품질 평가방법을 도출하였다. $0^{\circ}C$에 저장한 무염처리 고등어 fillet의 $CO_2$ gas 치환포장, 진공포장 및 대조구의 경우, 저장 가능기간은 25, 22및 16일 이었으며, $5^{\circ}C$의 경우는 19, 14및 12일 이었다. 또한 염장한 고등어 fillet을 $5^{\circ}C$에 저장할 경우는 각각 29, 27 및 18일 이었다.