• Korean Journal of Acupuncture
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• 제32권3호
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• pp.136-143
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• 2015

This study was performed to comparative investigate the distribution of primary sensory and motor neurons associated with Cheonji(PC1) acupoint by using neural tracing technique. A total 4 SD rats were used in the present study. After anesthesia, the rats received microinjection of $6{\mu}l$ of cholera toxin B subunit(CTB) into the corresponding sites of the acupoints Cheonji(PC1) in the human body for observing the distribution of the related primary sensory neurons in dorsal root ganglia(DRGs) and motor neurons in the spinal cord(C3~T4) and sympathetic ganglia. Three days after the microinjection, the rats were anesthetized and transcardially perfused saline and 4% paraformaldehyde, followed by routine section of the DRGs, sympathetic chain ganglia(SCGs) and spinal cord. Labeled neurons and nerve fibers were detected by immunohistochemical method and observed by light microscope equipped with a digital camera. The labeled neurons were recorded and counted. From this research, the distribution of primary sensory and motor neurons associated with Cheonji(PC1) acupoints were concluded as follows. Muscle meridian related Cheonji(PC1) are controlled by spinal segments of C5~T1, C6~T4, respectively.

• Korean journal of food and cookery science
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• 제15권5호
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• pp.475-482
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• 1999

This study was carried out to prepare green tea by traditional roasting process, Kujeungkupo, and to determine its sensory characteristics. The carotenoid content in green tea was increased by roasting and reached 1,317 mg/100 g by Kujeungkupo. Of all carotenoids, the contents of lutein and $\beta$-carotene were 1,170 mg/100 g and 111.1 mg/100 g, respectively. The total cathechin content in green tea was 14.57 g/100 g after 9th roasting. The more the number of roasting the little contents of cathechin in green teas. Of all cathechin, epigallocathechingallate was the highest(6.80g/100 g) followed by epicathechingallte and epicathechin. total cholrophyll content was 141 mg/100 g of green tea. The free sugar content in Kujeungkupo green tea wet 2.18 g/100 g, of which sucrose comprised 46% (1.01 g/100 g). The color value ($\Delta$E) of Kujeungkupo green tea was 16.25. In sensory evaluation, sweet taste was the highest in green tea roasted 3 times and the flavor was best in that roasted 5 times. The sweet and astringent tastes of green tea had negative relationships with a and b values. The content of cathechin in green tea had a negative relationship with sweet taste and a positive relationship with astringent taste.

• Korean journal of food and cookery science
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• 제33권1호
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• pp.65-71
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• 2017

Purpose: This study was carried out to investigate the availability of raw Astragalus membranaceus as a food ingredient. Methods: Raw and dried A. membranaceus water extracts were used to examine the free radical scavenging activity, polyphenol and flavonoid contents, and antimicrobial activity. Also, the sensory characteristics of each water extracts were evaluated. Results: The free radical scavenging activity and total polyphenol and flavonoid contents of raw A. membranaceus extracts were higher than those of dried A. membranaceus extracts. The antimicrobial activities of raw and dried A. membranaceus extracts were examined against several food borne illness-causing microorganisms using the paper disc diffusion method. Inhibition zones were observed in Staphylococcus aureus subsp. aureus, Bacillus subtilis, Pseudomonas aeruglnosa, Salmonella enterica subsp. enterica, Escherichia coli and Bacillus cereus treated with raw extracts. Inhibition zones were observed in B. subtilis, P. aeruglnosa and S. enterica subsp. enterica treated with dried extracts. Raw A. membranaceus extracts had higher scores than dried extracts in sensory evaluation. Conclusion: Raw A. membranaceus was better in antioxidative, antimicrobial activities, and sensory characteristics than dried one.

• The Korean Journal of Food And Nutrition
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• 제28권2호
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• pp.189-195
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• 2015

Failure of the functions involved in ingestion leads to, not only loss of enjoyment of eating, but also protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but aging is a major cause. In the aging society, the proportion of elderly people with dysmasesis and difficulty of swallowing is expected to increase rapidly. Developing foods for the elderly that are easy to chew and swallow is thus required. This study was conducted to develop easily chewable and swallowable foods for the elderly who can crush foods and ingest with their own tongues, but occasionally have difficulty in drinking fluids such as water and tea. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in saltiness (p<0.05), sweetness (p<0.05), and overall quality (p<0.05). The optimum formulation of stir fried anchovy calculated by numerical and graphical methods was 3.74 g of soy sauces and 30.17 g of oligo-saccharides. Stir fried anchovy had a moisture content, hardness and adhesiveness of 76.52%, 2.10, and -1.57, respectively.

• The Journal of Korean Academy of Sensory Integration
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• 제6권1호
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• pp.35-46
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• 2008

Objective : This study verifies the effects of sensory integrative (SI) therapy on vestibular- and proprioceptive sensory (BPS) processing ability of a child with Asperger Syndrome (AS). Method : A boy who is 11 years and 2 months old took the Functional Independence Measure for Children (Wee-FIM), Canadian Occupational Performance Measure (COPM), Short Sensory Profile, Bruininks-Oserestky Test of Motor Proficiency-2 (BOT-2), and Test of Playfulness (ToP) for the baseline. The child participated in 3 evaluation sessions and 8 therapy sessions based on the AB research design. Duration of each session is 50 min and the therapy session is divided into 40 minutes for treatment and 10 minutes for evaluation. Since the vestibular sense and proprioception build up one's ability of postural control, several tests were employed to evaluate the child' postural control as outcome measure; distance from front leg of chair to heel of the child with sitting (C-H distance), angle between trunk and thigh (hip joint angle) with sitting, and the 'prone-extension posture' which is a subtest of Clinical Observation of Motor and Postural Skill (COMPS) to examine postural control embodied with integration of reflex and BPS processing. Result : During the therapy, average data of the C-H distance is decreased from 27.33cm to 11.69cm, average data of the hip joint angle is also decreased from $43.3^{\circ}$ to $20^{\circ}$, and average time for the prone-extension posture is increased from 13.15seconds to 24.84seconds. Conclusion : This result indicates that the ability to postural control in sitting and to maintain the prone-extension posture can be improved by sensory integrative therapy, with enhanced BPS processing.

• The Journal of Korean Academy of Sensory Integration
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• 제7권1호
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• pp.59-69
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• 2009

Objective : The purpose of the study is to examine the length of institutionalization and sensory modulation for preschooler without disabilities, and to investigate the relationship between the length of institutionalization and behavioral problem. Method : Mothers of preschoolers without disabilities between ages of 3 and 7 who attend D kindergarten was participated. Nursery school teacher of institutionalized children without disabilities between ages of 3 and 7 who attend child-welfare facilities was participated. We used Short Sensory Profile(SSP) and Children Behavior Check list. The results were analyzed with SPSS 11.0. Results : There was no significant difference between longer length of institutionalization and shorter length of institutionalization in sensory modulation and behavioral problem. Regarding the sensory modulation and behavior problem according to child-welfare facilities, means showed the statistically significant difference. Regarding sensory modulation of test items, movement sensitivity and low energy/weak showed the statistically significant difference in home-reared children than institutionalized children. Conclusions : The results of the study showed high correlation environmental effect in institutionalized children. Further research is needed to improve environmental for institutionalized children.

• The Journal of Korean Academy of Sensory Integration
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• 제7권1호
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• pp.37-46
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• 2009

Background : Theory of Sensory Integration (SI) was initially developed with an effort to understand children's behavior by Jean Ayres and has been evolved with extensive research by occupational therapist practitioners and researchers since in the latter of the 20 century. With extension of recognition to SI, various professions begin to refer their clients who are children with sensory integration dysfunction. Upon those referrals, occupational therapists normally use Short Sensory Profile (SSP) to screen and decide whether SI therapeutic intervention is needed or not. Objective : Purpose of this study is (1) to examine any difference between different age groups and genders for children who are seven to nine years old; (2) to compare the score results of those Korean children with the original Standard which is established for American children: and (3) to compare tendency of response for each item between children with- and without SI dysfunction. This study was intended to validate test items of the SSP and determine whether the original standard of SSP is applicable for Korean children. Method : 155 students (81 for male, 74 for female) underwent SI evaluation using the Korean-translated SSP. 52 student (22 for male, 30 for female) were 7 years old, 54 students (32 for male, 22 for female) were 8 years old, 49 students (27for male, 22 for female) were 9 years old. Results : There is no significant difference of SSP score by neither age nor gender. In comparison the average score and sensory integrative disorder with the American Standard, there is significant difference on score of sub-item and total score. For six items, there is no significant difference on the tendency of response between children with- and without SI dysfunction. Conclusions : It is concluded that the original standard is suitable for Korean children aged seven to nine. The six test items that children without SI dysfunction shown similar tendency to respond are questionable to be appropriate as screening test item. It is suggested to proceed to do further item analysis study and extend the study to broad age groups, so develop the most appropriate Standard of SSP for Korean children.

• Journal of the Korean Society of Food Culture
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• 제6권3호
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• pp.251-255
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• 1991

The flavor and organoleptic properties of Hongju prepared by Kokja and Koji method were tested. There was no great difference of total acid in Hongju with different fermentation methods. The alcohol content of Hongju prepared by Koji method was higher than that of Kokja method and methanol content was very little as about $0.02{\sim}0.03$ mg/ml in all samples. The aldehyde content was $7.5{\sim}32$ mg% and fusel oil was higher in Hongju prepared by Koji method than that of Kokja method. As the result of sensory evaluation, new Hongju, S-N prepared by Kokja method with wheat and rice was to be best quality.

• Korean journal of food and cookery science
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• 제26권4호
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• pp.428-433
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• 2010

The aim of this research was to determine the relationship between quality of puffer fish and soak time in maturing water. This research used the cutting cranial nerve method, which is called the MSK method. The data was analyzed using the SPSS program. Based on salinity analysis result, both moisture content and pH were measured after 20 min of soaking. As the salinity of the maturing water increased, the moisture content initially decreased then increased once the salinity was greater than 3%. However, the concentration of the maturing water did not influence the pH level. The texture properties were measured to assess the effect of soak time in the maturing water. Hardness of the sample was highest (3.99) at 20 min, and cohesiveness also showed a maximum value (0.26) at 20 min. Gumminess and chewiness were highest 1.04 and 4.09, respectively, when the fish was matured for 20 min. Sensory properties were evaluated, and springiness, umami flavor, texture, and overall preference were highest at 20 min of soak time. The results showed that maturing the puffer fish for 20 min provided the best quality of texture and sensory characteristics for the fish.

• Annals of Clinical Neurophysiology
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• 제7권2호
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• pp.83-87
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• 2005

Background: The study of the medial antebrachial cutaneous nerve (MABCN) is an underused electrodiagnostic tool. But its use is often crucial for assessing mild lower brachial plexus or MABCN lesions, and sometimes for differentiating an ulnar mononeuropathy from a lower brachial plexopathy. This study was designed to know the difference of amplitude and velocity in a stimulation method (orthodromic vs antidromic), side of an arm and sex according by age. Method: MABCN conduction studies were performed orthodromically and antidromically in 90 subjects (42 women and 48 men, ranging from 22 to 79 years of age). We divided subjects into three groups by age (group 1: 20-39 years, group 2: 40-59 years, group 3: 60-79 years). The mean sensory nerve action potential amplitudes and sensory nerve conduction velocities in each group was compared by stimulation method, side of an arm and sex. Result: The amplitudes and velocities made a significant difference between orthodromic and antidromic method in all age groups. At comparison in amplitude and velocity by side of an arm, only amplitude was significantly higher in right arm than left by any stimulation method. The amplitudes and velocities were of no statistically differences in sex except amplitude checked orthodromically in right arm. Conclusion: This study suggests that there is the differences in conduction study of MABCN by stimulation method and side of an arm.