• Journal of the Korean Society of Clothing and Textiles
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• v.42 no.1
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• pp.121-132
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• 2018

Recent beauty trends focus on suitability to individual features. A personal color system is a recent aesthetic concept that influences color make up and coordination. However, a personal color concept has several weaknesses. For example, type classification is qualitative and not quantitative because its measuring system is a sensory test with no industry standard of personal color system. A quantitative personal color type classification model is the purpose of this study, which can be a solution to above problems. This model is a kind of mapping system in a 3D Cartesian coordinate system which has own axes, Value, Saturation, and Yellowness. The cheek color of the individual sample is also independent variable and personal color type is a dependent variable. In order to construct the model, this study conducted a colorimetric survey on a 993 sampling frequency of Korean women in their 20s and 30s. The significance of this study is as follows. First, through this study, personal color system is established on quantitative color space; in addition, the model has flexibility and scalability because it consisted of independent axis that allows for the inclusion of any other critical variable in the form of variable axis.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.151-163
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• 2013

The purpose of this study was to examine the optimization and quality characteristics of balsamic vinegar jelly by the addition of various gelling agents: agar, gelatin, arrowroot starch, potato starch. For this purpose, mechanical tests(moisture content, color value, pH, sugar content, texture) and sensory tests(quantitative descriptive analysis & acceptance test) were conducted, showing the following results. The moisture content of balsamic jelly was the highest in the gelatin addition group, the color intensity of the L value in the potato starch addition group, redness a value in the gelatin addition group, and the b value(yellowness) in the agar addition group. The pH of balsamic jelly was the highest values in the gelatin addition group while its sugar content was the highest values in the arrowroot starch addition group. As a result of measuring balsamic jelly texture, there were significant differences in hardness, chewiness and gumminess by gelling agents. In the quantitative descriptive analysis of sensory test, the gelatin addition group showed the most high level in purple color intensity, glossiness, transparency, and chewiness. As for the acceptance in the sensory test, the gelatin addition group showed the most high level in appearance, taste, texture, and overall acceptance, which also had a significant difference. In case of balsamic flavor, Arr added arrowroot starch showed the highest values, which also had a significant difference. The result of this study showed that the gelatin addition group made a positive acceptance and improvement of sensory and machinery quality characteristics.

• Physical Therapy Korea
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• v.14 no.3
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• pp.64-71
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• 2007

The purposes of this study were to determine correlations between the Berg Balance Test (BBS), Timed -UP & Go Test, Fugl Meyer-L/E, Balance, Sensory (FM-L/E, B, S), Motor Assessment Scale-Gait (MAS-G), Comfortable maximal Gait Speed (C MGS), and the Modified Barthel Index (MBI). The subjects were 40 stroke patients of the Korea National Rehabilitation Center in Seoul. Main outcome measures were Balance control (BBS, FM-B), Gait (TUG, C MGS, MAS-G), ADL (MBI) and Motor Function of Lower Extremities (FM-L/E, S). The data were analyzed using Pearson product correlation. FM scales between other clinical and instrumental indexes and multiple stepwise regression analyses were performed to identify prognostic factors for Balance, Gait and ADL Motor Function of Lower Extremity inclinations. The results of this study were as follows: The BBS, FM-L/E, balance, sensory and MBI showed positive correlation relations, but TUG and C MGS showed negative correlations. The sensory factor of the FM-scale showed the strongest variance in predicting BBS. However the FM-balance showed the strongest variance in predicting TUG, MAS-G and C MGS. The use of both quantitative and qualitative scales was shown to be a good measuring instrument for the classification of the general clinical performance of the patients.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.105-115
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• 2017

Water is an essential ingredient to brew coffee. Mineral contents in the water can affect both water quality and taste quality of coffee. The effects of minerals in the water on sensory characteristics of coffee were investigated in different water samples (A: Arisu, B: Claris, C: Spring water, D: Samdasoo, E: Evian, Distilled water as control). Based on the results of quantitative descriptive analysis (QDA), there were statistically significant (p<0.01) in flavor, acidity, bitterness, sweetness, body and aftertaste according to different water samples used to brew coffee. The canonical correlation analysis of minerals (Ca, Mg, Na, K) and taste (acidity, bitterness, sweetness) indicated that there were highly correlated in the relationship between bitterness and Mg content. A strong negative relationship was shown between bitterness and acidity, sweetness. A result of preference test using hedonic scale showed an inverse linear relationship between taste quality and total mineral contents.

• Annals of Clinical Neurophysiology
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• v.10 no.1
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• pp.29-32
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• 2008

Although various criteria on the diagnosis of diabetic neuropathy are applied from trial to trial, being tailored in concert with its purpose, the utmost evidences of the diagnosis are subjective symptoms and objective signs of neurologic deficit. The application and interpretation of auxiliary electrophysiological test including nerve conduction study (NCS) should be made on the context of clinical pictures. The evaluation of the functions of small, thinly myelinated or unmyelinated nerve fibers has been increasingly stressed recently with the advent of newer techniques, e.g., measurement of intraepidermal fiber density, quantitative sensory testing, and autonomic function test. And the studies with those techniques have shed light to the nature of the evolution of diabetic neuropathy. The practical application of these techniques to the diagnosis of diabetic neuropathy in the individual patients, however, should be made cautiously due to several shortcomings: limited accessibility, wide overlapping zone between norm and abnormality with resultant unsatisfactory sensitivity and specificity, difficulty in performing subsequent tests, unproven quantitative correlation with clinical deficit, and invasiveness of some technique. NCS, as an extension of clinical examination, is still the most reliable electrophysiological test in evaluating neuropathy and gives the invaluable information about the nature of neuropathy, whereas the newer techniques need more refinement of the procedure and interpretation, and the accumulation of large scaled data of application to be considered as established diagnostic tools of peripheral neuropathy.

• Food Science and Preservation
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• v.23 no.7
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• pp.1065-1073
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• 2016

This study investigated the sensory attributes and quality characteristics of Fuji apples based on market commodity price to provide data for quality index of Fuji apples. Samples were purchased from the Garak market (Seoul Agro-Fisheries & Food Corporation) and divided into four groups depending on the price such as group A, B, C, D. There were no significant differences in their volume and weight among groups. In the soluble solid content and total free sugar, A and B group (high price) showed higher content than those of C and D (low price) group. And also, the A group and B, C, D group showed 386.29 mg% and 320.09~359.28 mg% in the total organic acid content, respectively. As an sensory evaluation results, A group and B group were evaluated higher score than those of C and D group in the uniformity of red color and glossiness of skin and unique apple sensory attributes using quantitative descriptive analysis. Consumer test showed similar to quantitative descriptive analysis results in the various sensory attributes. In the analysis results between quality characteristics and sensory attributes of Fuji apples, total acceptability was correlated positively with titratable acidity (r=0.58), soluble solid (r=0.89), soluble solid content/titratable acidity ratio (r=0.42), total free sugar (r=0.36) and total organic acid (r=0.38). Based on principal component analysis of apple's quality characteristics, apples were primary separated along the first principal component (pH, acidity, soluble solid content, total free sugar, organic acid), which accounted for 66.01% of total variance. In addition, principal component analysis of sensory evaluation revealed a total variance for the quantitative descriptive of 55. 65% and a total variance for the consumer test of 55.84%.

• The Journal of Korean Physical Therapy
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• v.18 no.2
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• pp.25-34
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• 2006

Purpose: This study conducted quantitative sensory test and nociceptive flexion reflex(NFR) measurement to examine degree of pain depending on polarity of high voltage pulsed current(HVPC) of hyperalgesia site in hyperalgesia rat by local thermal injury. mechanical pain threshold, thermal pain threshold and root mean square of NFR were measured. Methods: This study was conducted with control group I of hyperalgesia rat at hind paw by thermal injury and experimental groups divided into cathodal HVPC group II, anodal HVPC group III and alternate HVPC group IV. It measured pain threshold and root mean square(RMS) of NFR and obtained the following results. Results: Mechanical pain threshold of hyperalgeisa site was significantly increased at groups II, III and IV applying HVPC group compared to control group, but there was no difference among HVPC groups. Thermal pain threshold of hyperalgesia site showed a significant increase in group II. Group III showed significant difference after 4 days of hyperalgesia. RMS of NFR at hyperalgeisa site was significantly reduced in group II after 2 days of hyperalgesia. Group III showed significant decrease after 5 and 6 days of hyperalgesia. Conclusion: Consequently it was found that application of HVPC of hyperalgesia site increased pain threshold at hyperalgesia site by mechanical stimuli and thermal stimuli. NFR by electrical stimuli was similar to pain threshold by mechanical stimuli. Effects by polarity of HVPC showed the greatest reduction of hyperalgesia when cathodal electrode was used.

• Journal of the Korean Society of Food Culture
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• v.15 no.3
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• pp.189-194
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• 2000

Freshly squeezed juices were prepared using the domestic Chunggyun, Hanrabong, and imported oranges and physicochemical and sensory characteristics of the juices were investigated. The Chunggyun had significantly the lowest pH value of 3.35, and imported and Hanrabong showed the pH values of 3.82 and 3.93, respectively(p<0.05). The refractive index of Hanrabong showed significantly the highest values of $14.7^{\circ}Bx$ (p<0.05), and the samples of imported and Chunggyun did not show significant differences with indices of 12.5 and 12.2, respectively. The quantitative descriptive analysis(QDA) showed imported sample had significantly the highest values of sweet and sour aroma with values of 11.57 and 11.08, respectively. However, Hanrabong showed significantly the highest value of sweet flavor with value of 12.31. Consumer acceptance test represented the Chunggyun was the most accepted one but did not show any great differences in overall, appearances, and flavor among the samples.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.1-12
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• 2013

The purpose of this study was to find the effects of guava leaf powder as a natural tenderizing ingredient for low-fat pork seasoned with meat sauce, and to promote a consumer demand and practical use of low-fat pork. Moisture content, pH, color, texture, and sensory tests (quantitative descriptive sensory evaluations and acceptance) were conducted to the control and 5 samples of pork seasoned with 0.75, 1, 1.5, 2, 3% guava leaf powder) to determine the highest effectiveness on tenderizing pork. Moisture content and pH values were the highest in the samples with 1% and 1.5% of guava leaf powder added. L-value of cooked meat decreased, while a-value increased. In the texture test, most of the experiments showed the best values in the sample with 1.5% added. Based on quantitative descriptive sensory evaluations, the unpleasant smell of meat tended to decrease with more guava leaf powder, and the scores of the others were highest in the sample with 1.5% added. This sample also got the highest score in the acceptance test. These results can be used as primary data for research on the tenderizing effect of a functional ingredient and solutions to unbalanced consumption of pork.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1192-1201
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• 2016

This study was conducted to investigate sensory characteristics and consumer acceptance of sliced raw fish. The two most popular varieties in Korea, flounder and rockfish, were used. Samples of each variety were prepared as follows to create consistent perceptible sensory differences: 'fresh' (consumed within 2 h after sacrifice), 'aged' (stored at $1^{\circ}C$ for 24 h), 'frozen' (frozen at $-16^{\circ}C$ for 23 h then thawed at $23.5^{\circ}C$for 1 h), and 'immersed' (immersed in sterilized water at $1^{\circ}C$ for 24 h). Sensory profiles of samples were determined through quantitative descriptive analysis using 10 trained panelists. Consumer acceptance test was conducted using 47 consumers. Analyses of variance were conducted to test significance of differences in sensory profiles and hedonic ratings among samples. Consumers were clustered according to their overall liking scores, and their preference patterns were cross-checked with sensory profiles. For both fish varieties, 'fresh' was characterized by stronger hardness, cohesiveness, springiness, cartilage-like texture (applied to only rockfish), and fishy flavor, whereas 'frozen' and 'immersed' were distinguished from other samples for their stronger wetness, juiciness, and fresh fish flavor than those of other samples. 'Aged' was significantly less hard, cohesive, and springy than 'fresh' as well as less juicy and wet than 'frozen' and 'immersed'. Consumers significantly preferred 'fresh' flounder and rockfish to others for their strong cohesiveness and springiness, indicating textural attributes were main factors affecting consumer preferences. However, for both flounder and rockfish, 40~50% of respondents preferred 'frozen' and 'immersed' to 'fresh' for their tenderness and fresh fish flavor. For this group of consumers, flavor liking had a greater effect on overall preference than texture preference. The result suggests that cohesive and springy textures and fresh fish flavor are major drivers of preferences for raw fish slices, but their relative importance and optimal levels varied across individual consumers.