• Physical Therapy Korea
• /
• v.21 no.4
• /
• pp.1-8
• /
• 2014

Transcranial direct current stimulation (tDCS) is a neuromodulatory technique that delivers low-intensity direct current to cortical areas, thereby facilitating or inhibiting spontaneous neuronal activity. This study was designed to investigate changes in various sensory functions after tDCS. We conducted a single-center, single-blinded, randomized trial to determine the effect of a single session of tDCS with the current perception threshold (CPT) in 50 healthy volunteers. Nerve conduction studies were performed in relation to the median sensory and motor nerves on the dominant hand to discriminate peripheral nerve lesions. The subjects received anodal tDCS with 1 mA for 15 minutes under two different conditions, with 25 subjects in each groups: the conditions were as follows tDCS on the primary motor cortex (M1) and sham tDCS on M1. We recorded the parameters of the CPT a with Neurometer$^{(R)}$ at frequencies of 2000, 250, and 5 Hz in the dominant index finger to assess the tactile sense, fast pain and slow pain, respectively. In the test to measure CPT values of the M1 in the tDCS group, the values of the distal part of the distal interphalangeal joint of the second finger statistically increased in all of 2000 Hz (p=.000), 250 Hz (p=.002), and 5 Hz (p=.008). However, the values of the sham tDCS group decreased in all of 2000 Hz (p=.285), 250 Hz (p=.552), and 5 Hz (p=.062), and were not statistically significant. These results show that M1 anodal tDCS can modulate sensory perception and pain thresholds in healthy adult volunteers. The study suggests that tDCS may be a useful strategy for treating central neurogenic pain in rehabilitation medicine.

• Journal of the Korean Society of Food Culture
• /
• v.2 no.1
• /
• pp.71-79
• /
• 1987

The sensory quality characteristics of 5 different types of traditional Korean cookies, i.e. Yackwa, Gangjung, Sanja, Dasik and Yutgangjung were investigated. A total of 77 questionnaires were collected and over 90 different terms describing the sensory characteristics of Hankwa were appeared, among which 58 terms were explained in Korean Dictionary. The important quality characteristic of Korean cookies were identified from the frequency of the appearance of sensory describing terms. The cookies were stored at room temperature for 10 days in various relative humidity of $0{\sim}68%$, and the changes in the quality characteristics were examined organolleptically by scalar scoring test. The changes in overall acceptance were evaluated by hedonic test. The results were shown by quantitative descriptive analysis(QDA) diagram The QDA diagram could visualize the effects of storage relative humidity on the sensory quality profile of the cookies.

• Food Science of Animal Resources
• /
• v.39 no.2
• /
• pp.266-275
• /
• 2019

Although the production of dry-aged beef has been increasing, most purveyors are unaware of the changes in quality that ensue after completion of the aging period and do not adhere to specific guidelines for its packaging and storage. The objective of this study was to investigate the storage stability of vacuum-packaged dry-aged beef based on changes in microbial, physicochemical, and sensory properties during refrigeration at $4^{\circ}C$ for 21 d. The total aerobic bacterial count exceeded 6 Log CFU/g at approximately day 11 and significantly increased after day 14. Freshness indicators such as pH and volatile basic nitrogen content were acceptable until day 14 and 21, respectively. Based on the evaluation of overall sensory acceptability, the dry-aged beef was acceptable until 14 d without any sensory deterioration. Therefore, vacuum-packaged dry-aged beef could be stored for 11 d at $4^{\circ}C$ without any adverse effect on its microbial and sensory quality.

• The Journal of Korean Academy of Sensory Integration
• /
• v.20 no.1
• /
• pp.39-54
• /
• 2022

Objective : The purpose of this study was to identify the experiences of novice occupational therapists working at a child private clinic center in the clinical experience process of sensory integration therapy and to understand the adaptation process in child private clinic center. Methods : The participants were four occupational therapists with less than 1 year of clinical experience. Data collection was conducted through in-depth interviews, and the recorded interview responses were transcribed and analyzed. The analysis of the data was made by phenomenological analytic method suggested by Giorgi. Results : As a result of analyzing the adaptation process of novice occupational therapists working at the child private clinic center, 3 categories, 6 themes, and 16 main meanings were derived. Novice occupational therapists experienced difficulties arising from clinical, obstacles from the working environment, positive factors inside the center, support from outside the center, self-effort, and changes through adaptation experience. Conclusion : Along with changes to the social system and pediatric rehabilitation institution, one's own effort are also required so that novice child occupational therapists working at child private clinic centers can adapt and perform at their roles.

• Korean Journal of Food Science and Technology
• /
• v.31 no.1
• /
• pp.45-53
• /
• 1999

Physicochemical and sensory characteristics of cooked rice during warm-keeping with different temperature $(70,\;75,\;80^{\circ}C)$ and period (0, 6, 12, 24, 48 hr) were investigated. As the storage temperature increased, sweet flavor, glossiness, moistness, taste and moisture content decreased but off-flavor, color and sensory and texturometric hardness increased. This trend was significant with storage period. As the storage time and temperature increased, yellowness(b) measured by Hunter color difference meter increased while lightness(L) and whiteness decreased. Degree of retrogradation of cooked rice during storage increased, particularly did in cooked rice stored at $80^{\circ}C$. Cooked rice stored at 70 and $75^{\circ}C$, 6 hr had the least changes in flavor and appearance but more changes in them longer storage time. Cooked rice stored at $80^{\circ}C$ had rapid changes in flavor, appearance and texture at initial state of storage. These results showed that the changes in moisture content of cooked rice stored at various conditions had the most important effect upon sensory characteristics of cooked rice.

• Korean journal of food and cookery science
• /
• v.3 no.2
• /
• pp.50-58
• /
• 1987

This study was conducted to examine the changes of sensory and instrumental characteristics focusing on flavor and texture of cooked rice with Akibare(Japonica type) and Milyang 23(hybrid of Japonica and Indies) under two different storage temperatures. The changes of sensory characteristics were not significant throughout the storage of 70 days at $5^{\circ}C$, but were significant after 30 days storage at $30^{\circ}C$. The stepwise regression showed that stickiness, gloosiness and off-flavor of rice effected on overall preference in old rice stored at $30^{\circ}C$. As making storage temperature be tiger and period be longer, hardness, springiness, gumminess and chewiness were increased further but cohesiveness and adhesiveness were decreased in the texture changes of cooked rice measured by Instron.

• Applied Biological Chemistry
• /
• v.39 no.2
• /
• pp.127-133
• /
• 1996

To industrialize the Korean traditional Kochujang, we investigated the process and changes of chemical components of glutineous rice Kochujang and barley Kochujang, which are our major traditional Kochujangs. We prepared traditional glutineous rice Kochujang and barley one in Sunchang and Keosan, respectively. To establish the optimal aging time, we investigated changes of the chemical components and sensory evaluation of the Kochujang during fermentation of 180 days. Changes of chemical components of glutineous rice Kochujang were similar to those of barley Kochujang. The results of sensory evaluation on color, flavor, taste, texture and overall acceptibility indicated that glutineous rice Kochujang was preferred to barley one, and the highest score was obtained at the aging of $90{\sim}120$ days for both Kochujangs. However, we established that the optimal aging time was 150 days by considering changes of permissible chemical components and the results of sensory evaluation at the same time.

• Journal of the Korean Society of Tobacco Science
• /
• v.25 no.2
• /
• pp.144-153
• /
• 2003

This study was carried out to determine the relationship between smoke components and sensory evaluation by changes tobacco leaf blending. Seven different cigarettes were made by adding different types of oriental, reconstituted and expanded tobacco leaves. 62 kinds of smoke components which were 6 of general components, 34 of semi-volatile and volatile components, 9 of acid components, and 13 of phenolic components were analyzed. Eight kinds of sensory item were evaluated and also electronic nose system data was collected. All smoke components and sensory characteristics of mainstream smoke were changed by the different blending. To determine the relationship between smoke components and sensory test, the correlation and regression analysis were carried out by using SPSS statistical program. Tar, pH, and CO showed a high correlation with sensory evaluation item. As tar related to hotness, CO have a high correlation with offensive aroma. Semi-volatile and volatile components of smoke related to sensory characteristics such as aroma, taste, irritation, hotness and smoothness. When propylene, l,3-butadiene, butane, isoprene, and 2-methylfuran showed a high correlation with aroma; methyl chloride, methanol, toluene, ethyl benzene showed a high correlation with irritation. Some acidic components and phenolic components of smoke also had a high relation to smoke volume. Especially the acidic components such as 2-furoic acid, 2-hydroxybutyric acid, phenylacetic acid and palmitic acid; the phenolic components such as 4-vinyl phenol, pyrocatechol, 3-methyl catechol, hydroquinone showed a high correlation with smoke volume. As using regression analysis, it was possible to estimate the results of sensory evaluation from the smoke analysis data. From the results of electronic nose system analysis, we can find the different pattern by adding expanded tobacco leaf.

• Journal of the Korean Academy of Clinical Electrophysiology
• /
• v.1 no.2
• /
• pp.11-19
• /
• 2003

The purpose of this study investigated the anesthetic effects of lidocaine gel by phonophoretic transdermal delivery. The anesthetic effects were evaluated by two aspects as quantitative sensory testing and sensory nerve conduction study. Twelve healthy males(aged $23.25{\pm}2.09$ years) were studied. Exclusion criteria were ; pain, history of sensory disturbances and skin conditions in the areas to be examined. The subjects were divided into two groups; group I(lidocaine gel without ultrasound) and group II(lidocaine gel with ultrasound). The following results were obtained; 1. In changes of tactile threshold and electrical pain threshold, all groups were significantly increased(p<0.05). 2. In changes of electrical pain threshold, it was significantly differenced between the groups(p<0.05). We conclude that the transdermal delivery of lidocaine gel by phonophoresis has a possibility to use for surface anesthesia and the pain control of the superficial tissue.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.37 no.5
• /
• pp.366-371
• /
• 2004

Powder and liquid products of the seasoned and smoked fish were manufactured with small-sized skipjack tuna (Euthynus pelamis) captured in the East Sea, Korea. The property changes of nucleotides and their related compounds, amino acid, and sensory attribute during storage were analyzed. IMP content was the highest among the nucleotides and their related compounds followed by inosine in both powder and liquid products. Nucleotides and their related compounds of the powder product increased slightly as storage period increased, while those of liquid product were constant. Glutamic acid $(15.6{\%})$, aspartic acid $(10.7{\%})$, and lysine $(9.3{\%})$ were major amino acids of the power product, while histidine $(36.2{\%})$ and taurine $(10.6{\%})$ were high in the liquid product. Free amino acid contents of liquid product increased during storage periods. There was no significant difference In the concentration of nucleotides and their related compounds, and composition of free amino acid between the products with/without liquid smoke. Aroma and acceptance were good in both products, while bitterness and sweetness were poor.