• 대한수의학회지
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• 제41권3호
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• pp.269-273
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• 2001

The expression of protein kinase C(PKC) isoforms and nitric oxide synthase (NOs) isoforms was studied in the equine vomeronasal organ(VNO), a pheromone receptor organ, using immunohistochemistry. All PKC isoforms including PKC $\alpha$, ${\beta}I$, $\delta$, and $\theta$ were detected in the supporting cells, sensory receptor cells, and basal sensory epithelial cells, while constitutive PKC $\alpha$ and ${\beta}I$ were stained more intensely than novel PKC $\delta$ and ${\theta}$. There was also a varying degree of immunostaining for PKCs in the glandular acini and VNO nerve. Constitutive neuronal and endothelial NOSs, and inducible NOS were detected in the VNO sensory epithelia. There was intense immunoreactivity for endothelial NOS in the VNO sensory epithelia but weak reactivity for neuronal NOS, while inducible NOS showed little immunoreactivity in the adjacent section. These findings suggest that both PKCs and NOSs may be involved in the process of pheromone reception in the horse. Constitutive isoforms of these enzymes may play a more important role in signal trasduction in the VNO of the horse.

• 한국식품과학회지
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• 제20권5호
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• pp.683-690
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• 1988

시중에서 판매되는 캔상태와 냉동상태의 당근쥬스와 신선하게 제조된 쥬스의 대한 관능적 평가 및 물리적 성질과 카로텐 함량을 연구하였다. 물리적 성질로서 점성과 산도를 측정하였고, HPLC와 spectrophotometry에 의해 알파와 베타 카로텐 및 총 카로테노이드 함량이 관찰되었다. 관능평가 결과, 캔쥬스는 냉동이나 신선한 시료에 비해 낮은 수응력을 보였으며, 특히 향기와 질감에서 낮은 적응성을 나타내었다. 또한 다른 시료에 비해 10배의 높은 점성과 낮은 산도를 나타내었다. 두 종류의 냉동시료중 한 시료는 신선한 상태의 쥬스와 모든 측정에서 같은 결과를 나타내었고, 다른 한 시료는 알파카로텐 함량이 유의적으로 낮았으나 캔보다는 2배의 함량이었다. 캔쥬스는 총 카로테노이드와 베타 카로텐 함량에서 신선한 상태나 냉동상태의 70-77%를 나타내었고, 특히 알파카로텐은 신선한 경우의 24%를 함유하였다. 관능적 평가와 물리적 성질 및 카로텐 함량면에서 볼 때, 이와 같은 결과들은 냉동가공이 당근쥬스의 좋은 보존방법임을 시사해 주고 있다.

• Journal of Microbiology and Biotechnology
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• 제20권7호
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• pp.1121-1127
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• 2010

This study was performed to investigate the effects of adding a dual starter on the chemical and sensory characteristics of red wine made of Campbell Early grape. The yeast starter, Saccharomyces cerevisiae, and lactic acid bacteria (LAB) starter, Oenococcus oeni, were used for inoculation in the winemaking process for alcoholic fermentation and malolactic fermentation (MLF), respectively. After 200 days of incubation, the chemical compositions of yeast/LAB-added wine (YL-wine) were compared with those of no-starter-added wine (control) and yeast-added wine (Y-wine). The results show that no significant differences were observed in pH, total sugar, and alcohol content among the wine samples, but the malic acid content in YL-wine was significantly reduced, and various esters and higher alcohols were synthesized. The sensory test revealed that the addition of dual starters resulted in improved overall acceptability in wine. This study emphasizes the importance of O. oeni in addition to yeast in making Campbell Early wine.

• 한국의류산업학회지
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• 제18권5호
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• pp.695-707
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• 2016

This study presents quantitative evaluation standards for the shape fitness test, conducted in the process of the slacks fit test. This study aims to quantify appearance sensory test of slacks for the objectification of qualitative evaluation methods in existing shape fitness tests. The subjects were women of standard body type between the ages of 18 and 24. Slacks differing in their ease in waist girth, hip girth, crotch length and knee length were designed to test their shape fitness. The gap volume distribution between the body and slack, angle of the baseline by body part, and ratio of total thickness from the sideline using 3D human body scan data (which reflect the results of the appearance sensory test) were presented as quantitative evaluation standards. There were less wrinkles in the wrinkle/overstretch and ease categories of the appearance sensory test; in addition, ease was adequate and small enough to comfortably perform basic human activities in the standing upright posture. The gap volume distribution analysis between body and slacks showed that curves increased in the slacks surface along with an increase of ease in slacks and suggested that wrinkles also increased. In the baseline's horizontal categories in terms of a $0^{\circ}$ horizontal angle, the range of angles were evaluated as adequate by the clothing expert group. The total thickness ratio of 0.5:0.5 divides into the sideline from the baseline.

• 한국식품과학회지
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• 제32권3호
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• pp.674-680
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• 2000

닭머리를 이용한 육수 제품을 개발하기 위한 기초 단계로서 닭머리의 침지 및 데침 과정 등 전처리에 따른 닭머리 육수의 품질 특성을 조사하였다. 닭머리의 침지 시간이 길어질수록 관능검사 결과 외관, 혈액 향미 및 내장육 향미의 강도가 낮아졌다. 특히 혈액과 내장육 향미의 경우 30분 이상 핏물을 뺀 시료간에는 유의적인 차이가 없었는데, 이를 근거로 닭머리의 핏물 제거를 위한 침지 시간으로 30분이 제시되었다. 데친 닭머리로 제조한 육수는 데치지 않은 닭머리로 제조한 육수보다 유리 아미노산, 핵산 관련물질의 함량이 더 적었으며 삼점검사 결과 두 육수 사이에는 관능적 특성에서 유의적 차이가 없었으므로 닭머리 육수 제조시 닭머리 데침 과정이 필요하지 않음을 확인하였다.

• 사상체질의학회지
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• 제13권1호
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• pp.88-96
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• 2001

To evaluate the effect of Yuldahansotang(YHT) water extract on cultuted mouse spinal sensory neuron which was inhibited by xanthine oxidase(XO) and hypoxanthine(HX)-induced oxigen radicals, MIT assay, NR assay, Neurofilament enzymeimmuno assay and LDH activity assay were carried our after the cultured mouse spinal sensory neuron were preincubated with various concentrations of YHT water extract for 3 hours prior to exposure of XO/HX. The results obtained were as follows: 1. XO/HX, a oxigen radical, decreased the survival rate of the cultured mouse spinal sensory neuron cells on NR assay and MTT assay. 2. MTT50 value and NR50 value pf XO/HX were 20 mU/ml XO/0.2 mM HX and 40 mU/ml XO/0.2 mM HX. 3. YHT water extract have efficacy of increasing neurofilament. 4. YHT water extract have efficacy of increasing LDH activity. From above the results, It is concluded that YHT has marked efficacy as a treatment for the damages caused in the XO/HX-mediated oxidative process.

• 산업융합연구
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• 제21권10호
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• pp.13-19
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• 2023

본 연구는 감각적 어포던스, 기능적 어포던스, 지각적 어포던스가 메타버스 내 소비자의 참여도와 체류의도에 미치는 영향을 검증하였다. 연구 결과는 감각적 어포던스, 기능적 어포던스, 지각적 어포던스는 모두 소비자 참여에 정의 영향을 미쳤는데, 감각적 어포던스의 영향력이 가장 높은 것으로 확인되었다. 또한 소비자 참여는 체류의도를 증가시키는 것으로 나타났다. 메타버스 플랫폼을 제공하는 서비스 기업들은 고객이 서비스 과정에 적극적으로 참여를 유도하기 위해서는 메타버스 구축시 다양한 감각과 물리적 요소들을 통해 가상공간을 실재감 있게 구현하는데 무엇보다 신경을 써야 할 것이다. 또한 4차 산업을 기반으로 한 서비스는 서비스의 생산과 활용에 참여하는 소비자로부터 발생한다고 할 수 있으므로, 소비자의 참여가 더 적극적으로 검토될 필요가 있다. 어포던스 관점에서 볼 때 메타버스 환경의 실재감 있게 구현하는 것과 공간내 다양한 컨텐츠 또는 아바타들과의 상호작용은 소비자 참여를 높일 수 있을 것이다.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1094-1099
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• 1998

Newly introduced aseptic process for cooked rice was optimized by evaluating the process parameters. The optimal conditions were as follows: ratio of washing water to rice, 3:1 by weight; steeping at 20oC for 20min; heat shock at 140oC for 7sec with 8 repetitions; addition of 0.2% glucono lactone solution; cooking at 103oC for 30min. The final products were incubated at 37oC and 50oC for 8 weeks and no spoilage was occurred at both temperatures. Furthermore, any significant losses of sensory and physicochemical qualities were not observed.

• 한국생산제조학회지
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• 제7권3호
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• pp.14-21
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• 1998

The in-process detection of the state of cutting tool is one of the most important technical problem in Intelligent Machining System. This paper presents a method of detecting the state of cutting tool in turning process, by using Artificial Neural Network. In order to sense the state of cutting tool. the sensor fusion of an acoustic emission sensor and a force sensor is applied in this paper. It is shown that AErms and three directional dynamic mean cutting forces are sensitive to the tool wear. Therefore the six pattern features that is, the four sensory signal features and two cutting conditions are selected for the monitoring system with Artificial Neural Network. The proposed monitoring system shows a good recogniton rate for the different cutting conditions.

• 수면정신생리
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• 제4권1호
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• pp.1-14
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• 1997

This paper reviewed models to explain memory and neuropsychological tests to assess memory. Memory was explained in cognitive and neuroanatomical perspectives, Cognitive model describes memory as structure and process. In structure model, memory is divided into three systems: sensory memory, short-term memory(working memory), and long-term memory. In process model, there are broadly three categories of memory process: encoding, storage, and retrieval. Memory process work in memory structure. There are two prominent models of the neuroanatomy of memory, derived from the work of Mishkin and Appenzeller and that of Squire and Zola-Morgan. These two models are the most useful for the clinician in part because they take into account the connections between the limbic and frontal cortical regions. The major difference between the two models concerns the role of the amygdala in memory processess. Mishkin and his colleagues believe that the amygdala plays a significant role while Squire and his colleagues do not. The most popular and widely used tests of memory ability such as WMS-R, AVLT, CVLT, HVLT. RBMT, CFT, and BVRT-R, were reviewed.