• Smart Structures and Systems
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• 제8권1호
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• pp.107-117
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• 2011

Biological sensory systems continuously monitor and analyze changes in real-world environments that are relevant to an animal's specific behavioral needs and goals. Understanding the sensory mechanisms and information processing principles that biological systems utilize for efficient sensory data acquisition may provide useful guidance for the design of smart-sensing systems in engineering applications. Weakly electric fish, which use self-generated electrical energy to actively sense their environment, provide an excellent model system for studying biological principles of sensory data acquisition. The electrosensory system enables these fish to hunt and navigate at night without the use of visual cues. To achieve reliable, real-time task performance, the electrosensory system implements a number of smart sensing strategies, including efficient stimulus encoding, multi-scale virtual sensor arrays, task-dependent filtering and online subtraction of sensory expectation.

• The Journal of Korean Physical Therapy
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• 제26권5호
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• pp.365-371
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• 2014

Purpose: The aim of this study is to examine the effects of training in vestibular sensory stimulation on balance and gait of stroke patients. Methods: Twenty patients were randomly assigned to either the experimental group (n=10) or the control group (n=10). Patients in the experimental group received rotational stimulation training, vertical-horizontal stimulation training, gait training on a flat surface with vestibular sensory stimulation, and gait training on soft ground with vestibular sensory stimulation. Patients in the control group received general treadmill gait training. The intervention was applied four times per week, 25 minutes each time, for a period of four weeks. We measured Berg Balance Scale (BBS), Biodex Balance System, Timed up to Go (TUG) test and Dynamic Gait Index (DGI) to evaluate balance and gait ability. Results: BBS differed significantly in both groups between before and after the intervention (p<0.05) and changes in BBS after the intervention differed between the two groups (p<0.05). According to the Biodex Balance System test result, only the experimental group showed significant changes in balance in the conditions of static eyes open (SEC), dynamic eyes open (DEO), and dynamic eyes closed (DEC) (p<0.05). TUG test results differed significantly between prior to and after the training in both the experimental group and the control group (p<0.05) and changes in TUG after the intervention differed significantly between the two groups (p<0.05). DGI results showed significant change after the intervention in the experimental group only (P<0.05). Conclusion: Training in vestibular sensory stimulation was effective in improving static-dynamic balance and gait ability of stroke patients.

• 대한의용생체공학회:의공학회지
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• 제37권3호
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• pp.119-125
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• 2016

Sexual addiction is accompanied with anxiety, psychological and physical dependence. Also, sexual addict want to make their presence through sexual adventures and seem sexually obsessed. In this study, we examined the changes of brain activity related to sexual addiction by utilizing the developed multi-sensory therapy after 4-weeks sex offender treatment program. We analyzed the electroencephalogram (EEG) activity changes in the subjects and regions of brain. As a result, the theta wave significantly increased after treatment than before (p < 0.001). The absolute alpha wave was increased whereas the relative alpha waves were decrease significantly (p < 0.001). The results could conclude that multi-sensory therapy on sex offender shows more stable status against sexual stimulations. Moreover, the reduction of the relative alpha waves in parietal lobe of sex offender is correlated to the less attention on sexual stimulations. The multi-sensory therapy not only provides a neurobiological explanation, but also can be used for clinical implications, i.e. prevention and treatments, for sex addiction.

• 한국식품영양과학회지
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• 제28권4호
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• pp.766-772
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• 1999

In order to improve funtionality of kochujang, red ginseng powder(1, 2 and 5% red ginseng on the total weight basis) was added to the raw material of kochujang. Changes in moisture content, microflora and enzyme activities were investigated in control kochujang(Sunchang kochujang) and red ginseng added kochujang during fermentation at 25oC for 120 days. Kochujang samples fremented for 90 and 120 days were subjected to sensory evaluation test. As the fermentation progressed, the moisture content and titratable acidity were gradually increased whereas pH was decreased. However, red ginseng had no effects on those changes. Bacterial count was maintained at the level of 107 CFU/g during fermentation. The level of yeast count was 104 CFU/g at the early stage of fermentation and increaed to 107 CFU/g after 60 days of fermentation and then maintained at 107 CFU/g. Red-ginseng had no effects on bacterial and yeast counts of kochujang. Amylase activity was gradually reduced during fermentation. Amylase activity was increased until 60 days of fermentation and then reduced by 90 days of fermentation. Acidic protease activity was slightly reduced at the initial stage of fermentation and then rapid increased. Acidic protease activity was at the highest level after 120 days of fermentation. Red ginseng did not alter those enzyme activities of kochujang. There were no differences in sensory properties between kochujang samples fermented for 90 and 120 days of fermentation. The addition of red-ginseng did not affect such sensory properties of kochujang as color, odor, hot taste and salty taste, but overall preference appeared to be improved by red ginseng addition.

• 한국엔터테인먼트산업학회논문지
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• 제14권8호
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• pp.221-230
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• 2020

본 연구는 만성 허리통증환자의 라이프 케어 증진을 위해 중추성과 말초성 자극에 따른 감각변화의 차이를 알아보고자 하였다. 12명의 만성 허리통증환자는 중추성 자극군(central stimulation, CS, n=6)과 말초성 자극군(peripheral stimulation, PS, n=6)으로 무작위 할당하여 정량적감각검사(QST), 압력통각역치(PPT) 그리고 요통기능장애지수(ODI)를 정량적으로 측정 및 분석하였다. 연구결과, QST, PPT 그리고 ODI는 시기별 유의한 차이를 나타냈으나(p<.01) 두 군 간의 차이는 나타나지 않았다(p>.05). 따라서, 두 자극 모두 통증으로 인해 민감해진 근육의 감각역치 증가와 기능개선에 유의한 효과를 보여 만성 허리통증환자를 위한 라이프케어 증진에 상당한 의미가 있다고 생각된다.

• The Korean Journal of Physiology and Pharmacology
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• 제5권1호
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• pp.27-32
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• 2001

We have characterized the aftereffects of impulse activities on the transmission of afferent sensory to the primary somatosensory (SI) cortex of the anesthetized rats (n=22). Following conditioning stimulation (CS, 10 sec, either 5 Hz or 200 Hz) to the receptive field (RF), quantitative determination of the changes of afferent sensory transmission was done by generating post-stimulus time histogram of unit response to the testing stimulation (TS, at 0.5 Hz) to the RF center (RFC) for 60 min. In one group of experiments, CS was delivered to the RF center (RFC). In another group of experiments, CSs were simultaneously given to both RFC and RF outside (RFO, either forepaw or hindpaw). CS of 5 Hz to RFC exerted irreversible facilitation of sensory transmissions evoked by TS. Simultaneous CSs of 5 Hz to RFC and hindpaw RFO exerted reversible suppression of afferent transmission. However, CSs of 5 Hz to RFC and forepaw RFO did not significantly altered afferent sensory transmission to SI cortex neurons. CS of 200 Hz to RFC exerted irreversible suppression of sensory transmissions up to 60 min of experimental period. Simultaneous CSs of 200 Hz to RFC and RFO did not significantly altered afferent sensory transmission to SI cortex neurons. The profiles of CS-induced modulation of afferent sensory transmission were significantly different between two CS conditions. Thus, this study suggests that activity-dependent modulation of afferent transmission from a RF center to the SI cortex may be significantly altered when remote body part was simultaneously activated.

• 한국식품조리과학회지
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• 제11권1호
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• pp.83-91
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• 1995

For the accurate interpretation and objective measurement of textural characteristics of fermented vegetables, first of all, the studies on the microstructure and chemical compositions of vegetable cell, and the changes in the textural properties of vegetables during salting, blanching and fermentation should be carried out. And the mechanical textural parameters were needed to compare with and analyze in relation to the sensory parameters. In this review, the thypical force-distance curves of fermented vegetables were obtained from the compression, cutting and puncture test. And it was showed that the compression force was a more effective textural parameter to express the hardness of fermented vegetables, and the sensory chewiness and toughness were related to the changes in cutting force. In the puncture test, the puncture force was related to the hardness and varied with the size and form of puncture probe; the changes in puncture force by small probe could express the decrease in hardness and crispness, whereas those by large probe could represent the changes in toughness. And the brittleness and crispness could be measured by the break point and the numbers of peak obtained from the force-distance curves.

• The Korean Journal of Physiology
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• 제30권2호
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• pp.289-297
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• 1996

Excitatory amino acids (EAA) are thought to play an important role in producing cell death associated with ischemic and traumatic spinal cord injury. The present study was carried out to determine if the response characteristics of spinal sensory neurons in segments adjacent to degeneration sites induced by EAA are altered following these morphological changes. Intraspinal injections of quisqualic acid (QA) produced neuronal degeneration and spinal cavitation of gray matter. The severity of lesions was significantly attenuated by pretreatment with a non-NMDA antagonist NBQX. In extracellular single unit recordings, dorsal horn neurons in QA injected animal showed the increased mechanosensitivity, which included a shift to the left in the stimulus-response relationship, an increased background activity and an increase in the duration of after-discharge responses. Neuronal responses, especially the C-fiber response, to suprathreshold electrical stimulation of sciatic nerve also increased in most cases. These results suggest that altered functional states of neurons may be responsible for sensory abnormalities, e.g. allodynia and hyperalgesia, associated with syringomyolia and spinal cord injury.

• 대한영양사협회학술지
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• 제3권1호
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• pp.23-29
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• 1997

This study was attempted to investigate changes in physiochemical properties of the preparation of saccharification kochujang with retrogradated cooked rice, bread, rice cake and sensory evaluation during 60days aging. 1. Moisture content in 4 samples were slowly increased and pH of kochujang was slowly decreased during aging. 2. Reducing sugar content were about 1.4~2 times higer than $T_3$ and $T_2$ at 50days of aging. 3. In no significant difference 4 samples, the level of adipic acid, citric acid, malic acid was the most and that of acetic acid, iso-butyric acid, fumaric acid, lactic acid, tartaric acid was smaller. 4. Sensory evaluation conducted by fifteen university students as panelist showed that their were more significant difference among four samples and notable preferance for $T_3$ over $T_0$, $T_1$, $T_2$.

• 한국식품영양과학회지
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• 제27권3호
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• pp.477-481
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• 1998

Sea mustard paste was prepared by treating wet and dried sea mustard with 0.1M Na2CO3, which mainly aimed to extract alginate from the cell wall of sea mustard. The pastes were added to beef, chicken and pork to manufacture the meat patties. The effects of adding the paste were investigated in terms of sensory properties, texture(hardness)and weight changes after cooking. The sensory attributes such as taste, color, texture and juiciness were generally enhanced by adding the paste. The hardness of cooked patties was significantly decreased, so the paste provided softer texture. The addition of paste also resulted in decreasing the weight loss of meat patties after cooking.