• Proceedings of the SCSK Conference
• /
• 2003.09a
• /
• pp.1-12
• /
• 2003

Instead of sensory evaluation, we designed an evaluation method of the setting function of hairstyling products, based on an original theory focusing on changes in bending stress observed when a load with continuous bending is applied to human hair. Specifically, we developed a device to measure bending stress to quickly and objectively evaluate the condition of human hair, particularly its dynamic properties such as the setting function, following the application of hairstyling products. This device generates a load with continuous bending while applying a pendulum motion to a hair tress, one end of which is anchored. The setting function and holding power of resins of various molecular weight and ionic properties were evaluated using this device. The results demonstrated a close correlation with those obtained by experts' sensory evaluation. The evaluation results of bending stress and holding rate confirmed that the combined use of two different resins could improve the function of setting preparations. Evaluation using this device was able to substitute for sensory evaluation, and offers quick objective evaluation and detection of changes in the holding power of hairstyling products over time. We conclude that evaluation using this device is a promising new method.

• Archives of Plastic Surgery
• /
• v.47 no.6
• /
• pp.559-566
• /
• 2020

Background Infraorbital nerve dysfunction is commonly reported after zygomaticomaxillary complex fractures. We evaluated sensory changes in four designated areas (eyelid, nose, zygoma, and lip) innervated by the infraorbital nerve. This evaluation was conducted using the static two-point discrimination test and the vibration threshold test. We assessed the diagnostic significance of the blink reflex in patients with infraorbital nerve dysfunction. Methods This study included 18 patients, all of whom complained of some degree of infraorbital nerve dysfunction preoperatively. A visual analog scale, the infraorbital blink reflex, static two-point discrimination, and the vibration threshold were assessed preoperatively, at 1 month postoperatively (T1), and at a final follow-up that took place at least 4 months postoperatively (T4). The results were analyzed using a multilevel generalized linear mixed model. Results Scores on the visual analog scale significantly improved at T1 and T4. The infraorbital blink reflex significantly improved at T4. Visual analog scale scores improved more rapidly than the infraorbital blink reflex. Two-point discrimination significantly improved in all areas at T4, and the vibration perception threshold significantly improved in the eyelid at T4. Conclusions Recovery of the infraorbital blink reflex reflected the recovery of infraorbital nerve dysfunction. We also determined that the lip tended to recover later than the other areas innervated by the infraorbital nerve.

• Journal of the Optical Society of Korea
• /
• v.20 no.1
• /
• pp.88-93
• /
• 2016

Recently laser speckle contrast (LSC) imaging has become a widely used optical method for in vivo assessment of blood flow in the animal brain. LSC imaging is useful for monitoring brain hemodynamics with relatively high spatio-temporal resolution. A speckle contrast imaging system has been implemented with electrical sensory stimulation apparatus. LSC imaging is combined with optical intrinsic signal imaging in order to measure changes in cerebral blood flow as well as neural activity in response to electrical sensory stimulation applied to the hindlimb region of the mouse brain. We found that blood flow and oxygen consumption are correlated and both sides of hindlimb activation regions are symmetrically located. This apparatus could be used to monitor spatial or temporal responses of cerebral blood flow in animal disease models such as ischemic stroke or cortical spreading depression.

• The Korean Journal of Community Living Science
• /
• v.14 no.2
• /
• pp.63-70
• /
• 2003

In this experiment, the curd was made from soybean and cow's milk in the ratio of 7 to 3, and coagulated with Glucono-delta-lacton(GDL) and $CaSO_4&.$2H_{2}O& in the 1:1 ratio. During the procedure, the mulberry leaf powder was added. The amount of the added powder varied from 0.1 % to 0.5 %. This experiment aimed to show the change of yield, general components, minerals, amino acid, changes of pH, sensory properties of these products. As mulberry leaf powder addition increased, crude protein, crude fat, crude ash content, minerals and amino acids increased. Whereas moisture content decreased, and in particular,$Ca^{++}$, $K^+$ and $Na^+$ increased. On the other hand, in the sensory properties, the levels of satisfaction about the color, appearance, flavor, texture and savory were lower in mulberry leaf powder added than under control.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.5
• /
• pp.858-863
• /
• 1998

The Mixed effect of Salvia miltiorrhiza and Glycyrrhiza uralensis(SG) on kimchi fermentation was investigated by measuring changes of physicochemical, icrobiological and sensory qualities of kimchi during fermentation. The pH of SG-added kimchi was a little higher than that of control during the fermentation. Titratable acidity, viable cell of total bacteria and lactic acid bacteria in mixed medicinal herbs(SG) added kimchi were changed more slowly than those in control. The inhibitory effect of the mixture on kimchi fermentation was increased as the concentration of the mixture was increased from 1% to 5%. Total bacteria and lactic acid bacteria of 3% and 5% SG-added kimchi reduced to 1.3~2.9 and 1.2~4.0 log10 cycle after 15 days fermentatin compared to control. The changes in texture of SG-added kimchi was a higher and sour taste of SG-containing kimchi excepts of 1% SG-added kimchi was more weak than that of control. Sensory score of flavor and overall acceptability did not show any significant difference between SG-added kimchi and control during fermentation. But SG-added kimchi decreased its sensory quality by 5% the other kimch.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.5
• /
• pp.607-614
• /
• 2010

Changes in major volatile odor components (VOC) and sensory properties of kimchi during ripening for 4 days were investigated, and major VOCs of the raw materials of kimchi were also analyzed. Seven of eight major VOCs of kimchi originated mainly from garlic, while one originated from ginger. During 4 days of kimchi ripening, the amount of ethanol, which was substantially higher than that of other VOCs, increased continuously but decreased slightly on the fourth day. The amount of diallyl disulfide decreased during ripening, while that of allyl mercaptan decreased on the first day and increased slightly thereafter. The amount of methyl allyl sulfide, diallyl sulfide, and methyl trisulfide increased continuously during ripening, while that of dimethyl disulfide and methyl propyl disulfide increased until the second day and decreased thereafter. Scores of overall acceptability, taste, and odor for kimchi ripened for 2 days were significantly higher than those of other samples (p<0.05). The correlation between scores of overall acceptability and the amount of dimethyl disulfide or methyl propyl disulfide was higher than that of other VOCs.

• The Journal of Korean Academy of Sensory Integration
• /
• v.18 no.3
• /
• pp.14-26
• /
• 2020

Objective : The purpose of this study was to investigate the effect of therapeutic listening on task performance, auditory behavior problems, and attention in children with sensory modulation disorder. Methods : Sixteen children aged four to seven years who were classified as children with sensory modulation disorder were randomly assigned to either the experimental group (n = 8) or the control group (n = 8). From July 1 to October 18, 2017, both groups participated in sensory integration programs, while therapeutic listening training was administered only to the experimental group. Sensory integration therapy was conducted in two sessions per week for six weeks (12 sessions); each session consisted of 40 minutes of therapy and 10 minutes of parent education. Therapeutic listening was conducted in three thirty-minute sessions per week for six weeks (18 sessions). We used the Canadian Occupation Performance Measure (COPM) to evaluate changes in the participants' occupational performance between pre- and post-intervention. We used Fisher's Auditory Problems Checklist (FAPC) to observe changes in behavioral problems related to hearing. The Child Attention Scale for Teacher (CAST) was used to evaluate changes in attention. Results : No significant differences pre- and post-intervention between the two groups were observed. The participants' auditory behavioral problems improved significantly in the experimental group, but no significant difference was found between the two groups. There was no significant difference in attention between the two groups, but there was a significant difference between the two groups in the "adaptability" and "emotion" domains (p < .05). Conclusion : The results suggest that therapeutic listening training has a positive effect on reducing problematic behaviors related to hearing and improving the occupational performance of children with sensory modulation disorder. This study provides a basis for improving the sensory processing ability of children with sensory modulation disorder by applying listening training in the clinical field and at home.

• The Korean Journal of Community Living Science
• /
• v.25 no.4
• /
• pp.601-608
• /
• 2014

This study evaluates changes in yogurt with Ulmus davidiana var. japonica (U. davidiana) in terms of its physicochemical, microbial, and sensory properties during storage. The pH value and mean microbial counts of this yogurt with 0.2 to 0.8% of U. davidiana added ranged from 4.1 to 4.3 and from $1.4{\times}10^8$ to $2.3{\times}10^8cfu/mL$, respectively, during storage at $7^{\circ}C$ for 16 d. In terms of its color, the L value was significantly higher in the control and U. davidiana yogurt 0.2 to 0.4% up to 4 d, than other yogurt samples, and the b value was influenced by the addition of U. davidiana over 0.6% throughout the storage. According to a sensory test, there was a significant difference in the yellowness score between U. davidiana yogurt and the control, but earthy, and bitterness, and viscosity scores were similar. Overall acceptability was not significantly influenced after 8 d of storage in all yogurt samples, including the control. According to these results, concentrations (0.2 and 0.4%) of U. davidiana yogurt had no significantly adverse effects on its physicochemical, microbial, and sensory properties.

• The Journal of Korean Medicine
• /
• v.24 no.4
• /
• pp.139-148
• /
• 2003

Objectives : Polyneuropathies are diseases of multiple peripheral nerves. They are usually characterized by symmetrical, bilateral distal motor and sensory impairment with a graded increase in severity distally. It is generally regarded that the natural courses are poor, so we wanted to study the effects of Oriental medical treatment on a patient with polyneuropathy. Methods : We treated by conservative Oriental medical treatment a woman of 68 years who was diagnosed as a polyneuropathy and was hospitalized at Seoul Oriental Hospital, Kyungwon University, from 12th Mar. to 31st May, 2003. Changes of functional disability were checked by Amyotrophic Lateral Sclerosis Functional Rating Scale (ALSFRS), muscle atrophy was checked by measuring circumference of the thighs, calves, arms, and sensory impairment was checked by a sensory test. Results : 1. Functional disability caused by motor impairment was reduced after the Oriental medical treatment 2. Muscle atrophy was reduced after the Oriental medical treatment 3. Sensory impairment was reduced after the Oriental medical treatment Conclusion : We treated a patient who was diagnosed with polyneuropathy for over 80 days and recorded good effects of Oriental medical treatment on polyneuropathy.

• Korean journal of food and cookery science
• /
• v.29 no.3
• /
• pp.309-316
• /
• 2013

Quality changes of cooked meat products are dependent upon cooking temperature and heating methods. Pork ham is the most preferred pork dish using pork hams in South Korea although it is not suited to various cooking methods because its low fat content does not provide desirable physiochemical and sensory properties to consumers. Therefore, the objective of this study was to evaluate the effect of four different cooking methods on pork legs by comparing Ocoo, Sous-vide, steaming, and boiling technique at $80^{\circ}C$ and $100^{\circ}C$. Ultimately, the most effective cooking method and temperature to improve the quality of cooked pork hams was investigated. As the results of texture analysis, the samples cooked using Ocoo and Sous-vide methods showed higher springiness and cohesiveness than those using steaming and boiling methods. For the sensory evaluation, participants liked the hardness, juiciness, chewiness, tenderness of the samples using the OC method, resulting in the highest overall acceptance rate. The results of this study showed that using Ocoo or Sous-Vide cooking methods can improve the quality of cooked pork hams in both physicochemical and sensory properties.