• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.27 no.3
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• pp.250-257
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• 2001

Sensory dysfunction following the injury of the inferior alveolar nerve requires objective examination to get a reproducible data and to provide necessary treatment. This study was designed to evaluate if the SEP(somatosensory evoked potentials) of the mental nerve can be used as an objective method for the diagnosis of nerve injury and sensory disturbances. The subjects were nineteen patients ($37.4{\pm}11.3$ years old) who had been suffered from sensory disturbance of the unilateral lower lip and mental region for over 6 months after the inferior alveolar nerve injuries confirmed by the microsurgical explorations. The clinical neurosensory tests as SLTD(static light touch discrimination), MDD(moving direction discrimination), 2PD(two point discrimination), PPN(pin prick nociception) and accompanied pain were preceded to electro-physiologic examinations as SEP. The score of sensory dysfunction (sum score of all sensory tests) ranged from 0 to 8 were compared to the latency differences of the mental nerve SEPs. The correlation between clinical sensory scores and SEPs were tested by Spearman nonparametric rank correlation analysis, the differences in SEP latency by Kruskal-Wallis test and the latency differences according to PPN and accompanied pain by Mann-Whitney U test. This study resulted that the difference of the latencies between normal side and affected side was $2.22{\pm}2.46$ msec and correlated significantly with the neurosensory dysfunction scores (p=0.0001). Conclusively, the somatosensory evoked potentials of the mental nerve can be a useful diagnostic method to evaluate the inferior alveolar nerve injuries and the change of sensory dysfunction to be reproduced as an objective assessment.

• The Journal of Korean Academy of Sensory Integration
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• v.18 no.2
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• pp.55-68
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• 2020

Objective : The purpose of this study is to summarize the best-available intervention evidence for children's sensory integration therapy, drawn from studies published domestically in Korea over the last 10 years. Methods : The articles evaluated in this study were collected from the RISS and DBpia databases using the search terms "sensory integration," "sensory processing," and "Ayres Sensory Integration (ASI)". A total of 19 papers were analyzed. The selected studies were then assessed using the Population, Intervention, Outcomes, and Comparison method, the International Classification of Functioning, Disability and Health (ICF) method, and the modified Evidence Alert Traffic Light Grading System. Results : Development delay was the most commonly applied diagnosis for children's sensory integration therapy and individual sensory integration therapy was the most frequently used intervention method. The intervention effect was 91 percent in the body structure and function of ICF. The areas concentrated on were sensory modulation, sensory processing, fine and gross motor, body scheme, body-self concept, balance, basic movement, postural control and hand function, attention, and self-esteem. Conclusion : This simple overview of the efficacy of children's sensory integration therapy provides a basis for easy understanding and use by therapists, researchers and families with children.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.593-605
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• 2018

The present study was undertaken to assess the efficacy of sapota powder (SP) as natural preservatives and its better utilization in food processing with the incorporation of various levels of SP (2, 4, and 6%) by replacing lean meat. Based on the sensory attributes, pork patties with 4% incorporation of SP was found optimum and selected for further storage studies with control under aerobic and modified atmosphere packaging at refrigeration temperature ($4{\pm}1^{\circ}C$) for 42 days for assessing its antioxidant and antimicrobial efficiency. During entire storage period, indicators of lipid oxidative parameters such as thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and peroxide value (PV) followed an increasing trend for control as well as treated products; however, treated product showed a significantly (p<0.05) lower value than control. A significantly lower (p<0.05) microbial count in treated patties than control was noted during entire storage. The sensory attributes are better retained in treated product as compared to control and even on $42^{nd}$ day, overall acceptability of treated patties was found to fall in moderately acceptable category (5.95 in aerobic packets and 5.91 in modified atmosphere packets). Therefore SP has potential to enhance antioxidant and antimicrobial properties of pork patties during storage.

• Journal of the Korean Society of Food Culture
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• v.36 no.3
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• pp.300-307
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• 2021

In this study, consumers' perception and consumption behavior of blended tea were investigated. Also, consumer perception of Siberian chrysanthemum, consumption behavior, and awareness of efficacy were investigated. As a result of the survey, it was confirmed that it was necessary to develop a blended tea with taste and flavor characteristics that consumers prefer, having the capability of relieving stress, and preventing cold or respiratory disease. In addition, the degree of recognition of Siberian chrysanthemum was very low, and the recognition of the efficacy appeared in the order of 'cold relief' and 'respiratory disease relief'. Factor analysis results, safety attributes, health attributes, product attributes, marketing attributes, and sensory attributes were factorized into five factors, and after analysis, it was concluded that the sensory attributes of taste and aftertaste were considered the most important. Consumers surveyed appeared to consume blended tea for 'relieving mood or stress relief', to enjoy the taste, and to prevent cold or respiratory diseases. Siberian chrysanthemum displays efficacy in cold relief and relief of respiratory diseases. Therefore, developing Siberian chrysanthemum as a blended tea could be a practical application that can expand the range of its use, making it more popular and increase its commercial applications.

• The Journal of Korean Academy of Sensory Integration
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• v.13 no.1
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• pp.57-66
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• 2015

Objective : The purpose of this study was to investigate the effect of a time management program on self-efficacy and drinking-habit of college student with problematic drinking. Methods : Thirty subjects with problematic drinking were randomly assigned to either a experimental group or control group. The intervention applied to the experimental group was a time manage program which was consisted of two times of sessions per week and provided for five weeks. There was no specific intervention applied to the control group. Alcohol Use Disorder Identification Test-Korean (AUDIT-K) was used to measure problematic drinking behaviors and Self-Efficacy Test was used to evaluate self-efficacy of the subjects. Results : Experimental group showed a significant improvement in AUDIT-K after intervention between groups. In change scores within group, experimental group showed a significant improvement in both AUDIT-K and Self-Efficacy Test, and control group showed a significant improvement in AUDIT-K only. Conclusion : The result of this study showed that time management program is an effective method for college student with problematic drinking.

• Journal of Korean Medical classics
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• v.36 no.2
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• pp.97-128
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• 2023

Objectives : This study aims to examine the efficacy and application of Cannabis according to its parts. Methods : Contents on efficacy, treatment, and application of Cannabis in Material Medica and other texts of East Asian Medicine were collected and interpreted to deduce each characteristic. Results : Cannabis was found to be applicable to various wind symptoms and wind stroke, various pain and injuries, skin diseases, blockage or leaking of urine or feces, disease related to genitalia and anus, chronic ague, women's disease related to menstruation, birth, pregnancy, and to have the effects of heightening perceptive and sensory organs, detoxification and anesthesia, stimulating hair growth, and eradicating parasites. It drives out wind-heat pathogenic qi, circulates qi and blood, which allowed it to be applied not only to blockages but to symptoms of leakage. In other words, Cannabis was used when both excess and deficiency diseases were present, the former caused by acute blockage and the latter accompanied by stagnation. Conclusions : Based on the findings of this study, future researches on the efficacy and application of Cannabis could be done more systematically. In line with recent trend of wide application of medical Cannabis, we hope for it to be more actively used in the field of East Asian Medicine based on objective evidence.

• Speech Sciences
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• v.8 no.1
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• pp.115-122
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• 2001

This paper explored the effectiveness of a hierarchical Treatment of Aphasic Perseveration (TAP) program on an aphasic in two regards: decrease in the frequency of perseveration and improvement in naming ability. The subject was a 54-year-old female with Transcortical Sensory (TCS) aphasia following a left ischemic Cerebrovascular Accident (CVA). It was concluded that the hierarchical TAP program was more effective and efficient in terms of decreasing perseveration and increasing correct naming performance. Within the data of the hierarchical TAP program, however, a substantial decrease in the frequency of occurrence of perseverative behaviors did not necessarily result in proportionate improvement of naming ability. The probable causes and reasons were discussed.

• The Korea Journal of Herbology
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• v.29 no.6
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• pp.55-62
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• 2014

Objectives : The objective of this study is to determine the best numbers of steaming-drying cycles of Gastrodiae Rhizoma for both efficacy and taste. We investigated various characteristics among Gastrodiae Rhizoma samples (GSD1, GSD3, GSD5 and GSD7) through the number of steaming-drying cycles increased. Methods : Gastrodiae Rhizoma were steamed and dried at different repeated numbers. They were divided into samples (GSD1; steamed and dried once, GSD3; steamed and dried three times, GSD5; steamed and dried five times, GSD7; steamed and dried seven times) for experiment. They were extracted using water, freeze dried and powdered to analyze proximate composition, free sugar amount, functional components, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma did not have meaningful differences among samples. Phenolic and flavonoid content of samples were increased by increasing steaming-drying numbers. Gastrodin content had different values and GSD7 was the highest in comparison with others. Increasing steaming-drying numbers led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, GSD5 was selected as the best sample according to its highest hedonic score mean (5.54/7) among all samples for appearance, color, taste and overall acceptability. Conclusions : The results indicated that 5th-cycling sample was effective in views of functional components, antioxidant activity and sensory characteristics. Moreover, it was suggested that steaming-drying process improved remarkably the effects of Gastrodiae Rhizoma.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.841-846
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• 2013

Developing a menu for foodservice operations utilizing a Yaksun meets with the desire of customers who have keen interest in health food. In addition, it is possible to expect the additional advantage of decreasing hygiene risk, which can be caused by large quantity cooking, by the efficacy of medicinal herbs used in Yaksun. Accordingly, this study provides with basic information for the development of a Yaksun menu for foodservice operations utilizing Gwackhyang by evaluating the sensory quality and microbiological quality of bean soup added of Gwackhyang. The standard plate counting significantly decreased as the addition quantity of Gwackhyang increased (p<0.001). All bean soups, which were kept at room temperature and refrigerator for 3 hours after cooking, met the safety standard 5.00 CFU/g. The number of coliforms also significantly decreased as the addition quantity of Gwackhyang increased. The bean soups in control group exceeded the safety standard of 2.00 CFU/g after 1 hour at room temperature and in refrigerator. On the other hand, all Gwackhyang bean soups met safety standard, only excluding G1 with 1% Gwackhyang kept at room temperature. Accordingly, it has been confirmed that the addition of Gwackhyang during bean soup production decreases the microorganism level of bean soup. Both standard plate counting and the number of coliforms significantly increased after 3 days in refrigerator; however, the increasing extent of Gwackhyang bean soups were less than the control group bean soups. The control group received scored highest in 3 sensory characteristics out of 5 sensory characteristics. However, G1 with 1% Gwackhyang also scored highest in 2 sensory characteristics, which were taste and overall preference. G2 also scored 4.45 in color and 4.15 in fragrance, which were lower than the control group but were above average.

• Animal Bioscience
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• v.34 no.10
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• pp.1695-1704
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• 2021

Objective: The aim of this work was to assess the effect of ergothioneine (ESH)-enriched mushroom extract on oxidative stability, volatile compounds, and sensory quality of emulsified sausage. Methods: The ESH content was determined by high performance liquid chromatography. The antioxidant activity of Flammulina velutipes (F. velutipes) extract was determined through radical-scavenging activity of 1,1 diphenyl-2-picryl-hydrazyl, 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) and hydroxyl radicals. Four different groups of emulsified sausage were manufactured: control, no antioxidants; BHA, 0.01% butylated hydroxyanisole; EEME, 0.8% ESH-enriched mushroom (F. velutipes) extract; AE, 0.012% authentic ESH, after storage for 14 days (at 4℃), the quality of sausage including oxidative stability (2-thiobarbituric acid reactive substances and protein carbonyls content), volatile compounds and sensory quality were studied. Results: It was demonstrated that adding ESH-enriched F. velutipes extract to sausage could effectively prevent lipid and protein oxidation, and its efficacy was equivalent with 0.01% BHA. During meat processing, the ESH mainly contributed to the antioxidative activity of F. velutipes extract. The flavor and sensory attributes of emulsified sausage were improved through adding ESH-enriched F. velutipes extract. Conclusion: Accordingly, the extract of F. velutipes contained high-level of ESH and could be a good antioxidant candidate for processed meat production.