• 대한감각통합치료학회지
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• 제7권2호
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• pp.13-22
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• 2009

목적: 본 연구는 그룹 감각통합치료가 학령전기 발달지연 아동의 감각운동 및 행동 변화에 미치는 효과에 대하여 알아보았다. 연구방법: 연구대상은 만 3~5세의 발달지연 아동 5명이었고, 실험기간은 2009년 6월에서 11월까지이었다. 그룹 감각통합치료는 주 1회(매 70분), 총 26회기를 실시하였다. 그룹 감각통합치료의 효과를 알아보기 위해 단일집단 사전-사후 설계(one group pretest-posttest design)를 사용하였다. 그룹감각통합치료 사전/사후의 임상관찰, Behavior during testing의 차이는 윌콕슨 순위검정(Wilcoxon matched-pairs signed ranks test)을 사용하여 분석하였다. 결과: 그룹 감각통합치료 전과후의 임상관찰(Z=-2.023, p=.043) 점수는 소폭 상승하였으나 통계적으로 유의하지 않았다. 행동 변화를 보기 위한 하위 카테고리인 사회성(Z=-2.121, p=.034), 주의집중(Z=-2.032, p=.042)과총B점ehavior during testing (Z=-2.032, p=.042)에서 통계적으로 유의한 차이를 보였다. 결론: 본 연구는 그룹 감각통합치료가 감각운동 발달에 긍정적인 영향을 미치나 확실한 근거를 제시하기 에는 미흡하며, 사회성 및 주의집중과같은 행동 변화에는 효과가 있음을 제시하였다. 이는 개별적인 감각통합치료에 대한 연구는 많으나 그룹 감각통합치료의 효과에 대한 연구는 거의 없는 실정이므로 그룹치료에 대한 근거를 제시하였다는 것에 의의가 있다. 그러나 연구대상자의 수가 적고, 다양한 내적 환경적 요소에 의해 영향을 받을 수 있으므로 연구결과를 일반화하기에는 어려움이 있다. 따라서 향후 연구에서는 대상 아동의 수를 고려하고, 외적변인을 제한하며, 보다 객관적인 자료 수집 방법을 사용해야 할 것으로 사료된다.

• 한국연초학회지
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• 제27권1호
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• pp.141-152
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• 2005

This study focused on the relationships among leaf and smoke components and sensory properties following tobacco leaf blending. A completely randomized experimental design was used to evaluate components of leaf and smoke and sensory properties for sample cigarettes with four mixtures of flue cured and burley tobacco (40:60, 60:40, 80:20 and 100:0). Eleven leaf components, six smoke components, and eight sensory properties of smoking taste were analyzed. A sensory evaluation method known as quantitative descriptive analysis was used to evaluate perceptual strength on a fifteen score scale. Raw data from ten trained panelists were obtained and statistically analyzed. Based on the MANOVA, clustering analysis, correlation matrix and partial least square (PLS) method were applied to find out which smoke component most affected sensory properties. The PLS method was used to remove the influence between explanatory variables in the leaf, smoke components derived from the results. High correlations (p<0.0l) were found among ten specific leaf and smoke components and sensory attributes. Total nitrogen, ammonia, total volatile base, and nitrate in the leaf were significantly correlated (p<0.05) with impact, bitterness, tobacco taste, irritation, smoke volume, and smoke pungency. From the results of PLS analysis, influence variables are used to explain about the correlation. In terms of bitterness, with only two explanatory variables, Leaf $NO_3$ and Leaf crude fiber were enough for guessing their correlation. In the distance weighted least square fitting analysis, carbon monoxide highly influenced bitterness, hay like taste, and smoke volume.

• 방사선산업학회지
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• 제5권1호
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• pp.21-24
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• 2011

This study was conducted to evaluated the sensory properties of Miyukgook, Korean seaweed soup, with gamma-irradiated Undaria pinnadifida for enhancing the storage of the harvested seaweed. The harvested seaweed was irradiated at the doses of 1, 3, 5, and 10 kGy. The Miyukgook was made by following the general recipe. The values of pH and acidity of the Miyukgook were not changed by the irradiation of harvested Undaria. The sensory evaluation result showed that the preference scores in all the sensory properties was a little decreased when it was irradiated, but sensory score of less than 5 kGy samples was similar in all terms. Therefore, it was considered that gamma irradiation with less than 5 kGy was effective for improvement of the storage stability of U. pinnatifida without the changes in the sensory of its major cooked food, Miyukgook.

• 대한중풍순환신경학회지
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• 제24권1호
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• pp.55-66
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• 2023

■Objective The aim of this study is to report the effects of Korean medicine treatment on patients complaining of sensory disorder of Lateral medullary syndrome caused by lateral medullary infarction. ■Method The patient received Sogyeonghwalhyeoltang, acupuncture, electroacupuncture, TENS and Jungsongouhyul pharmacopuncture treatment for 18 days. Abnormal sensation was evaluated using the Numerical Rating Scale (NRS), and sensory ataxia was evaluated using quantitative sensory evaluation for light touch, pain, and temperature, and then the sensation was evaluated using % compared with sensation felt when normal was 100%. Symptoms were evaluated over a total of 3 weeks on 2/7, 2/14, and 2/21. ■Results After treatment, NRS scores decreased both when the abnormal sensation was stable and when stimulated. The recovery score for sensory ataxia increased, with more pronounced recovery in the trunk area and slower recovery in the peripheral area. ■Conclusion This case shows that combined Oriental medicine treatment helps recover from sensory disorder in Lateral medullary syndrome.

• 동아시아식생활학회지
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• 제25권3호
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• pp.513-524
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• 2015

The effects of four different oligosaccharides with 2, 4, 6% (w/w) (fructo-oligosaccharide, xylo-oligosaccharide, chito-oligosaccharide and soybean-oligosaccharide) on gelatinization and retrogradation of sulgidduks (Korean rice cake) were examined. The amylograph results of rice flour showed that chito-oligosaccharide hastened gelatinization, and delayed retrogradation. Blue value results of chito-oligosaccharide added sulgidduks showed retarded retrogradation during storage (1, 2 and 3 days). Chitooligosaccharide and xylo-oligosaccharide added sulgidduks showed significantly lower hardness during storage. Lightness (L) decreased and redness (a) and yellowness (b) increased with increasing oligosaccharide amounts. In the sensory evaluation of sulgidduks, color of fructo-oligosaccharide added sulgidduks obtained the highest score among oligosaccharide added sulgidduks. During storage, xylo-oligosaccharide and fructo-oligosaccharide added sulgidduks had higher flavor, taste, graininess and overall quality scores than the control. Physicochemical tests showed that chito-oligosaccharide retarded retrogradation, whereas chitooligosaccharide- added sulgidduks had low scores in sensory tests due to aftertaste of chito-oligosaccharide. To improve the sensory quality of chito-oligosaccharide added sulgidduks, mixtures of chito-oligosaccharide with xylo-oligosaccharide and fructooligosaccharide were applied at ratios of 3%:3%, 2%:4% and 1%:5%, respectively. The addition of chito-oligosaccharide and xylo-oligosaccharide at ratios of 2%:4% and 1%:5% to sulgidduks showed relatively high scores in the sensory evaluation retarding retrogradation.

• 한국자원식물학회지
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• 제21권1호
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• pp.103-109
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• 2008

Nelumbo nucifera root(NNR) is used to clear summerheat(暑熱), bear Yang(陽) upwards and stop bleeding as mentioned in traditional Korean medicine. Also, it has been known that NNR is effective for lowering blood pressure and hyperlipidemia. The rhizome is considered to be nutritive, demulcent, diuretic and cholagogue and is used to treat piles, dyspepsia and diarrhea. An increasingly growing market for nutraceuticals and functional foods has triggered the study on natural sources for nutraceuticals, health foods and functional foods. But rhizome was inconvenient to formulate liquid dosage form(extract) by way of hot water because of its limited storage. Also the majority of the consumers have a complaint against the dosage. The purpose of this study was to develop the functional materials from NNR without side effects. We formulated the solid dosage form viz tablet and granule from the lotus root. Sensory evaluation was performed in terms of smell, taste, color and overall of lotus root and all colored forms(brown, dark brown, light green and yellow) of tablet and granule to evaluate the acceptability of the formulated tablets and granules. In sensory evaluation, among the formulated tablets and granules, light green granules obtained best score overall and yellow tablets showed the overall improved acceptability. In conclusion, lotus rhizome could be recommended as functional food. Further studies to clarify bioactive functions of Nelumbo nucifera in experimental animal model on atopic dermatitis are in progress.

• 한국지역사회생활과학회지
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• 제13권2호
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• pp.25-36
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• 2002

The purpose of this study is to investigate the sensory characteristics of Toha-jeot added mustard leaf kimchi by Koreans and Japanese in Jeonnam Province. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. The test was done by the group of kimchi was tested by Koreans or Japanese with the age from 30 to 50 years, and each group contained 20~25 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th during fermentation at $4^{\circ}C$ for 4weeks was evaluated. During the fermentation period saltiness of kimchi was 2.25~1.77% and pH of kimchis was decreased from pH 5.6~5.8 to 4.2~4.6. The score for the sour taste, texture and overall preference of Toha-jeot added mustard leaf kimch increased as the fermentation proceeded in Japanese group. The overall preference of Korean and Japanese groups for Toha-jeot added mustard leaf kimchi was higher than that of control mustard leaf kimchi tested at 10th and 18th days fermentation.

• 한국식품영양과학회지
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• 제25권3호
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• pp.379-383
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• 1996

To evaluate the methanol extract from Pinus strobus leave as a possible ingredient of health food, the sensory analysis and an animal experiment were designed using cookie, candy or chewing gum containing the methanol extract. Cookie, candy and chewing gum which contained 0.4%, 0.25% and 0.3% of the methanol extract, respectively, were prepared by Haitai Confectionary CO.. Sensory analysis of the products was evaluated by hedonic scale. Our results indicated that the addition of the methanol extract to the products provides better sensory perception in hedonic score and higher preference number than control, especially in candy and cookie. In the animal experiment, the chickens fed diet containing 10% of the cookie powder for 2 weeks exhibited a reduction of the serum cholesterol level by 18%, compared with the chickens fed basal diet. This result suggested that the methanol extract from P. strobus leave contained a potential ingredient to reduce the concentration of serum cholesterol. Therefore, extract from Pinus strobus leaves can be used as an ingredient of health food.

• 한국식품영양학회지
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• 제20권2호
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• pp.185-194
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• 2007

This study was performed to evaluate the physicochemical, sensory evaluation of Backsulgi changed with germinated brown rice flour(GBRF) at different ratio. Moisture content decreased gently during storage and the decrease was less in GBRF-added groups than the control group. The color L value decreased significantly by with increasing the GBRF, wherease the redness(a) and yellowness(b) were both increased. As the result of measurement with texture analyzer, hardness, gumminess, chewiness, adhesiveness and fracturability of Backsulgi tended to decrease in proportion to the amount of GBRF in the formula. The thermal properties of Backsulgi were investigated by differential scanning calorimetry(DSC). Onset temperature and peak temperature of gelatinizatino in thermal characteristics showed low in case of addition of GBRF into Backsulgi. All samples changed with GBRF had low values in change of melting enthalphy. In the sensory evaluation, Backsulgi with GBRF were superior in flavor, cohesiveness, hardness, chewiness and moistureness than that of control. And Backsulgi with 20% GBRF showed the highest score in overall acceptability. Therefore we concluded that the addition of GBRF on Backsulgi improve the sensory characteristics as well as delay the retrogradation.

• 한국식품조리과학회지
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• 제31권3호
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• pp.318-327
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of Seolgiddeok prepared with different amount of radish leaf powder, and stored for 3 days. The moisture content decreased gradually during storage and the decrease was less in the groups with radish leaf powder than in the control. The color L value decreased significantly as the amount of radish leaf powder increased, while the redness (a) and yellowness (b) both increased. Measurements with a texture analyzer, showed that the hardness, chewiness, gumminess and adhesiveness of Seolgiddeok tended to decrease in proportion to the amount of radish leaf powder in the formula. The gelatinization properties of Seolgiddeok were investigated by amylograph. Breakdown and setback in Seolgiddeok were low following the addition of radish leaf powder. In the sensory evaluation, Seolgiddeok with radish leaf powder was superior in flavor, chewiness, and softness than the control. Seolgiddeok with 3% radish leaf powder had the highest overall acceptability score. Therefore, we concluded that the addition of radish leaf powder to Seolgiddeok improves the sensory characteristics and delays retrogradation.