• Journal of the Korean Society of Clothing and Textiles
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• v.10 no.3
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• pp.9-16
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• 1986

In this research, we tested the fertile physical and the sensory properties and the handle of the domestic polyester fabrics were treated with the varying alkaline concentrations and temperatures were tested. The tests were conducted to determine the effects of the alkaline treatment on the changes of the physical and the sensory chrateristics of the domestic polyester fabrics. The results were as follows; 1. When treated with the varying alkaline concentrations from $7.5\%$ to $15\%$ at temperatures from $60^{\circ}C$ to $90^{\circ}C$, the weight decreasing phenomena were shown to as a linear equations increase in that range. 2. As the weight loss increased, the softness and the smoothness were increased but the fullness and the tightness were decreased. 3. The positive correlations were found between the sensory and the physical properties, and the fullness ana the tightness, while a negative correlation was found between softness and the smoothness. 4. The regression equations obtained by the sensory chrateristics related with the physical chracteristics were as follows ; Softness: y=84.01-0.74x Fullness : y=0.06+0.78x Smoothness: y=88.67-0.82x Tightness : y= 0.34+0.79x

• Journal of the Korean Society of Physical Medicine
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• v.10 no.3
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• pp.39-45
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• 2015

PURPOSE: The purpose of this study was to investigate the effect of weight shift training with electrical sensory simulation feedback on quiet standing balance in hemiplegic stroke patients. METHODS: 30 stroke patients were equally allocated at random to an experimental group or a control group. Patients in both two groups underwent comprehensive rehabilitation physical therapy for 30 minutes per day for 5 days per week for 4 weeks. Members of the experimental group received additional weight shift training with electrical sensory simulation feedback was conducted for 15 minutes after 30 minute sessions, whereas members of the control group underwent additional leftward/rightward weight shift training by themselves after 30 minutes per day for four weeks. COP (center of pressure) path lengths, COP velocities, and foot forces were measured before and immediately after the 4-week training period in both groups and results were compared. RESULTS: COP path lengths significantly decreased by 3% after training in the experimental group and this was significantly greater than that observed in the control group (p<0.05). In both groups, foot forces of affected sides showed significant increases after intervention, whereas foot forces of unaffected sides showed significant decreases (p<0.05). No significant difference was observed between the two groups with respect to these changes. CONCLUSION: Weight shift training using electrical sensory simulation feedback has a positive effect on quiet standing balance in hemiplegic stroke.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.615-625
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• 2007

The purpose of this study was to evaluate the microbiological and sensory quality changes from packing methods(PE; $85{\mu}m$ thick, vacuum; PE+LLDP+nylon; $50{\mu}m$ thick), and storage temperatures($3^{\circ}C,\;10^{\circ}C\;and\;25^{\circ}C$) and length of storage(1, 2, 4, 6 day) on the different types of processed potatoes(washed, peeled, or cut). Microbiological quality decreased gradually and significantly throughout the storage period in all cases. The processed potatoes stored at $3^{\circ}C$ with vacuum packing after immersion in chlorine water showed the lowest microbiological growth and had higher scores for the sensory quality factors(appearance, flavor and texture). The processed potatoes stored at $10^{\circ}C$ were rated wily better appearance, but they showed unacceptable microbiological quality at up to 4 days of storage. Overall, a temperature of $3^{\circ}C$ is recommended to maintain acceptable of microbiological and sensory quality in processed potatoes used in foodservice operations.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.2
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• pp.65-72
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• 2008

Vinegar and/or sake are often added for preservation hurdle in Korean seasoned beef product, affecting sensory quality. Sous vide packaging formerly developed requires optimization of formulation recipe in these ingredients. Therefore this study looked into the effect of vinegar and sake on the sensory quality attributes by response surface methodology. The addition of vinegar lowered the product pH significantly but sake addition did increase it slightly. Water activity did not change with the addition of these. Ten day storage at $8^{\circ}C$ did not make any significant changes in salt content and water activity. The added vinegar and/or sake in the formulation degraded the hedonic sensory scores of the product. The storage of the product made the degradation effect less pronounced. For the stored product the effect of sake on taste, texture and flavor was greater than that of vinegar. The respective addition of vinegar and sake less 4.0 and 4.5% could maintain the required sensory quality and thus was suggested in this study as their affordable use level for preservation hurdle.

• Journal of Ginseng Research
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• v.20 no.3
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• pp.307-317
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• 1996

This study was undertaken to examine the effects of fresh ginseng addition on the chemical and sensory properties of dongchimi juice fermented under various conditions. The contents of free sugars in dongchimi juice during fermentation increased at the initial stage, but decreased at the palatable stage and then increased again thereafter. Free sugars were higher in dongchlml juice with 4% of ginseng addition than with Soye ginseng and without ginseng addition. Analyses of organic acid contents showed that all three groups contained relatively high amounts of citric, lactic and malic acids. It was also found that, as fermentation progressed, the amounts of tactic and acetic acids in- creased, while that of malic acid decreased at the palatable stage and increased again thereafter. Total saponins were highest in dongchimi juice fermented at 4$^{\circ}C$ with 4% of ginseng addition and panax atrlol ginsenosldes were found more than panaxadiol ginsenosides in dongchimi juice The results of sensory evaluation revealed that dongchimi juice prepared with the addition of $4^{\circ}C$ and 4% ginseng was lower in sour taste and moldy off flavor than the control, thus scoring high In total acceptability. Dongchimi juice with 4% of ginseng addition was best in most sensory characteristics.

• Restorative Dentistry and Endodontics
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• v.20 no.2
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• pp.423-431
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• 1995

Trigeminal spinal sensory nucleus is a main relay site in transmission of orofacial pain. Glutamate and aspartate playa role in transmission of primary afferents. This experiment was performed to study the role of capsaicin, KR-25018 and shogaol on the release of glutamate and aspartate from trigeminal spinal sensory nucleus. Release of excitatory amino acids(EAAs) was induced by electrical stimulation of oral mucosa with innocuous or noxious stimuli. Capsaicin($10{\mu}M$), KR-25018($10{\mu}M$), shogaol($10{\mu}M$), ruthenium red and capsazapine were added to perfusion solution to observe the changes in EAA release, and glutamate and aspartate were determined by HPLC. Release of glutamate and aspartate from trigeminal sensory nucleus was increased by noxious stimulation of oral mucosa, but innocuous stimulation did not affect on the release of EAA Capsaicin and KR-25018 increased the release of glutamate and aspartate, and effect of KR-25018 on release of EAA was more potent than capsaicin. But shogaol had a weak effect on release of EAA. Effect of capsaicin and KR-25018 was partially blocked by capsaicin antagonists, ruthenium red and capsazepine.

• The Journal of the Korea Contents Association
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• v.11 no.11
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• pp.286-295
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• 2011

This case study was to examine the effect of the sensory integration therapy on the Goldenhar syndrome child with tactile defensiveness, developmental delay and occupational performance difficulties. The child was 7.10 year old boy. For intervention, four evaluations were used and the results are as follows. First, in Canadian Occupational Performance Measure showed occupational performance goal as reading and writing in upright position. Second, in Short sensory profile and sensory history, significant differences between sensory sensitivity and tactile processing. Third, in Developmental Profile-3 showed delay. Fourth, in Bruininks-Oseretsky Test of Motor Proficiency-2 showed below average. After intervention, the results of which showed a positive changes. Therefore, this case study is found that the sensory integration therapy is effective in the Goldenhar syndrome child with tactile defensiveness and developmental delay.

• The Journal of Korean Academy of Sensory Integration
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• v.19 no.3
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• pp.1-12
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• 2021

Objective : The purpose of this study was to investigate the effect of the environmental enrichment therapy (EET) program on the task performance and sensory processing of children with delayed development. Methods : This study was conducted with a single-subject ABA research design for two children with developmental delay findings, and intervention was conducted 7 times a week for 4 weeks. Both children confirmed changes in task performance and sensory processing after intervention. Results : After intervention, task performance improved from an average of 200% to a maximum of 354% compared to the baseline period, and the score in the sensory processing area, which affects tactile processing, emotional response, and activity level, was improved to the normal category. Conclusion : Through this study, it was confirmed that the EET program was effective in performing tasks and sensory processing for children with developmental delays, and its usefulness was confirmed as a program that can be implemented at home.

• The Journal of Korean Academy of Sensory Integration
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• v.21 no.2
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• pp.12-23
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• 2023

Objective : The purpose of this study was to investigate the effect of sensory integration therapy and home program intervention on the visual attention of children with Down syndrome. Methods : This study used a single subject design for one child with Down syndrome, Sensory integrated treatment intervention was conducted once a week for 16 weeks, and home programs were conducted four times a week for 16 weeks. Changes in visual attention were measured after intervention in the target child. Results : After the intervention, the average values of object gaze, object horizontal pursuit, and object vertical pursuit time increased compared with the baseline period. In object gaze, object horizontal pursuit, and object vertical pursuit, a section higher than the ±2 standard deviation of the baseline period was observed during the intervention period. Conclusion : This study confirmed that the combination of sensory integrated therapy and home program intervention improved visual attention and visual perception in children with Down syndrome, and it is meaningful that it presented an effective intervention method.

• The Korean Journal of Food And Nutrition
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• v.6 no.1
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• pp.31-36
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• 1993

Strawberry pulp was separated into serum and insoluble pulp by centrifugation and the serum was concentrated in vacuo to five folds at 55~58$^{\circ}C$ and 30~60mmHg. Concentrated strawberry pulp was prepared by mixing of concentrated serum and insoluble pulp. To evaluate the quality changes of straw-berry pulp, color, physicochemical and sensory properties were analyzed after concentration and during 18 weeks storage at -18'2. The results obtained from the study were as follows : during 18 weeks storage at - l8$^{\circ}C$, soluble solid, browning, reducing sugar content were increased and total anthocyanin, vitamin C, apparent viscosity were decreased. The result of sensory evaluation indicated that texture of concentrated pulp was inferior to that of control but flavor, color intensity and overall acceptance were not different from each other.