• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.348-356
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• 2016

The purpose of this study was to investigate the chemical contents (sugar, nitrogen, and amino acids) and sensory characteristics of traditional soy sauce according to three different methods. The samples were taken from four different periods (0, 20, 40, and 60 days after fermentation). Total sugar contents increased in all groups according to ripening period, and Gyupjang (G) showed the highest sugar content among the groups. Total nitrogen and amino acid contents of all groups increased after 60 days of ripening, and Gyupjang (G) and Gyupjang mixed with salt water (SG) had higher total nitrogen content compared to Chungjang (S) at the same period. The results from the sensory evaluation show that preferable sensory characteristics, such as color preferences, sweetness, umami taste, and overall preference, were significantly higher in Gyupjang (G) and Gyupjang mixed with salt water (SG) than in Chungjang (S). Preferable sensory characteristics had significantly high positive correlation with most amino acids, total nitrogen, and sugar contents, except for glutamine. Based on the significant difference in preferable sensory characteristics between Gyupjang mixed with salt water (SG) and Chungjang (S), Gyupjang mixed with salt water (SG) can be used to improve sensory characteristics. This research implies that adding salt water during the manufacturing Gyupjang process is advisable to yield high quality soy sauce.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.201-215
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• 2007

This study was carried out to examine the sensory characteristics of Demi-glace sauce prepared by fresh basil with different amount of salt added. The evaluation of the sensory quality of Demi-glace sauce prepared by fresh basil was conducted by unexperienced and trained panel with regard to color, odor, taste, appearance, texture, viscosity, and overall acceptability while varying the quantity of salt added, the time of preparation, and the conditions of sauce offered in which each panel was supposed to evaluate both sauce itself and sauce with meat. It was found that Demi-glace sauce prepared by fresh basil with 0.3% salt added was gained the highest score from both panels in most properties and the second was the one with 0.1% salt added. In the sensory properties correlation analysis according to the time of preparation and the conditions of sauce offered, there was no significant correlation in most sensory properties for the unexperienced panel, except some significantly positive correlation between taste and overall acceptability of the sauce. Whereas there was a positive correlation in the majority of sensory properties for the trained panel regardless of the time of preparation and the conditions of sauce offered. The sauce with 0.3% salt added ranked as the best recipe by both panels among four different ratios of salt adding regardless of the time of preparation and the conditions of sauce offered. Triangle test showed that the sauce B with 0.1% salt added before the preparation was more highly appreciated in terms of taste than the sauce A with 0.1% salt added in the final step of preparation. In conclusion, it could be suggested that Demi-glace sauce prepared by fresh basil with 0.3% salt added is the best recipe for commercial products. Also, there seems to be the need of further sensory evaluation studies on the Demi-glace sauce according to the time of addition during the process of preparation.

• Journal of Physiology & Pathology in Korean Medicine
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• v.16 no.3
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• pp.563-566
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• 2002

To evaluate the effect of Jingansikpung-tang(JST) water extract on cultured mouse spinal sensory neuron which was inhibited by glucose oxidase(GO)-induced cytotoxicity, MTT and LDH activity assay were carried out after the cultured mouse spinal sensory neuron were pre-incubated with various concentrations of JST extract for 3 hours prior to exposure of GO. The results obtained were as follows: GO, a oxygen radical, decreased the survival rate of the cultured mouse spinal sensory neuron cells on MTT assay. JST water extract have efficacy of decreasing LDH activity increasing by GO in cultured mouse spinal sensory neuron. From above the results, it is concluded that JST water extract has marked efficacy as a treatment for the damages caused in the GO-mediated oxidative process.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.823-832
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• 2017

The objective of this study was to determine the effect of aging method (dry or wet) and time (20 d or 40 d) on physical, chemical, and sensory properties of two different muscles (top round and shank) from steers (n=12) using an electronic tongue (ET). Moisture content was not affected by muscle types and aging method (p>0.05). Shear force of dry aged beef was significantly decreased compared to that of wet aged beef. Most fatty acids of dry aged beef were significantly lower than those of wet aged beef. Dry aged shank muscles had more abundant free amino acids than top round muscles. Dry-aging process enhanced tastes such as umami and saltiness compared to wet-aging process according to ET results. Dry-aging process could enhance the instrumental tenderness and umami taste of beef. In addition, the taste of shank muscle was more affected by dry-aging process than that of round muscle.

• The Journal of Korean Academy of Sensory Integration
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• v.17 no.2
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• pp.1-17
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• 2019

Objective : The purpose of this study was to investigate the effects of a sensory integration intervention to improve sleep quality in adults. Methods : The subjects of the study were three sleepless adults with sensory defensiveness. This study applied a multiple baseline design out of a single-subject study, with the process comprising 4 basic lines, 7 basic lines, and 14 basic lines. The intervention was conducted 3 times per week for a total of 12 times. Overall sleep time, sleep latency, and the number of times that participants awoke at night were measured during every session. Sleep quality, sensory integration capabilities (including sensory defensiveness), and sleep satisfaction were measured before and after treatment. Results : A visual analysis of total sleep time, sleep latency, and number of waking times during the night as measured daily after the sensory integration intervention was applied showed no noticeable improvement in any of the subjects. Conclusion : This study is meaningful in that it applied a sensory integration intervention to adults and proposed sensory integration therapy as a new method of intervention to treat sleep disorders.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.632-638
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• 1997

To develop the Instant Nuroong-gi in a short reconstitution time, we made puffed Instant Nuroong-gi samples and investigated their physicochemical characteristics. The Nuroong-gi was prepared using a Japonica variety with three different cooking conditions: steam cooker(process A), pressure cooker (process B) and cabinet cooker(process C). The Instant Nuroong-gi is produced by adding water to the Nuroong-gi which is broken into the size of 0.5~1.0cm. The amount of the added water is 40% of the weight of the broken Nuroong-gi. And it was puffed at 160~17$0^{\circ}C$ for 30 secands. The water binding capacity of Instant Nuroong-gi samples was 7.2 at process A, 6.5 at process B and 6.6 at process C. The total sugar content of Instant Nuroong-gi samples in hot water reached at the highest level at 3-minute cooking time. Through the sensory evaluation by a panelists, we discovered that Instant Nuroong-gi prepared by a steam cooker showed the highest roasted nutty taste, hardness, stickiness and overall acceptability. And Instant Nuroong-gi prepared by a pressure cooker showed the highest color, clearness, and roasted nutty flavor. Correlation coefficients between overall acceptability and other sensory attributes of Instant Nuroong-gi indicated that hardness had the most significant correlation to sensory evaluations. When we compared the results of color test with those of sensory evaluation of Instant Nuroong-gi prepared by three different cookers, we discovered that panelists preferred yellow Instant Nuroong-gi prepared by a pressure cooker. We found some morphological properties of Instant Nuroong-gi as a result of the comparison of the crystalization by a X-ray diffraction analysis and the observation of the shapes by a the scanning electron micrographs.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.2
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• pp.114-118
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• 2001

In manufacturing process of Changran-Jeotgal, agitation with 10 rpm for 10 min/4 hrs of Changran-Jeotgal without released extract was carried out during the fermented process at $0\pm2^{\circ}C$ to shorten the fermentation period and uniform product quality, This step was called Improved process, while the step with release extract and standing fermentation was Conventional process. During 60 days of fermentation period, chemical, microbiological changes and sensory evaluation were examined, Brix, VBN and $NH_2-N$ were 27.4, $54.3\;mg\%\;and\;87.9 mg\%$ on 30th day in Improved process, respectively, but they were 27.1, $57.8\;mg\%\;and\;96.6\;mg\%$ on 50th day in Conventional process. The pH value was decreased from 7.0 to $\6.3\~6.5$ in both of them, The viable cell counts in Improved process was increased from $6.6\times10^3CFU/g\;to\;2.6\times10^6CFU/g$ during 30 days, in Conventional process, slowly increased from $5.8\times10^3CFU/g\;to\;1.9\times10^6CFU/g$ during 50 days. Sensory evaluation showed that products on 30th day in Improved process and products on 50th day in Conventional process were best favorable. From above results, we found that the fermentation with agitation shortened the fermentation period by 20 days compare to standing fermentation.

• Information Systems Review
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• v.24 no.4
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• pp.119-142
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• 2022

Organizations are attempting a digital transformation that converts physical business processing into virtual business processing. Through this digital transformation, organizations are overcoming time and space constraints and creating competitiveness. The digital transformation of this work environment has been accelerated as many organizations have implemented remote work due to the recent COVID-19 pandemic. This study focused on business process virtualizability, which is the result of the rapid digital transformation of the work environment. Business process virtualizability is the resulting quality, such as the suitability or excellence of business processing in a virtual environment. This research model is the effect of process, IT and organizational characteristics on business process virtualizability. As a result of the verification of people who have experienced remote work in a virtual environment, first, it was confirmed that, in terms of process characteristics, sensory requirements affect business process virtualizability, but relationship requirements, synchronism requirements, and identification and control requirements do not. Second, in terms of IT characteristics, it was confirmed that representation and reach affect business process virtualizability. Third, it was confirmed that, in terms of organizational characteristics, job autonomy affects business process virtualizability, but evaluation unfairness does not. This study found that representation and reach of IT had the most significant influence on business process virtualizability, job autonomy was next, and sensory requirements had the lowest influence. This presents practical implications for organizations to increase the success potential of business process virtualizability.

• Physical Therapy Korea
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• v.23 no.1
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• pp.87-93
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• 2016

Background: Posture balance control is the ability to maintain the body's center of gravity in the minimal postural sway state on a supportive surface. This ability is obtained through a complicated process of sensing the movements of the human body through sensory organs and then integrating the information into the central nervous system and reacting to the musculoskeletal system and the support action of the musculoskeletal system. Motor function, including coordination, motor, and vision, vestibular sense, and sensory function, including proprioception, should act in an integrated way. However, more than half of stroke patients have motor, sensory, cognitive, and emotional disorders for a long time. Motor and sensory disorders cause the greatest difficulty in postural control among stroke patients. Objects: The purpose of this study is to determine the effect of visual and somatosensory information on postural sway in stroke patients and carrying out a kinematic analysis using a tri-axial accelerometer and a quantitative assessment. Methods: Thirty-four subjects posed four stance condition was accepted various sensory information for counterbalance. This experiment referred to the computerized dynamic posturography assessments and was redesigned four condition blocking visual and somatosensory information. To measure the postural sway of the subjects' trunk, a wireless tri-axial accelerometer was used by signal vector magnitude value. Ony-way measure analysis of variance was performed among four condition. Results: There were significant differences when somatosensory information input blocked (p<.05). Conclusion: The sensory significantly affecting the balance ability of stroke patients is somatosensory, and the amount of actual movement of the trunk could be objectively compared and analyzed through quantitative figures using a tri-axial accelerometer for balance ability.

• 한국해양학회지
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• v.27 no.3
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• pp.247-249
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• 1992

A hook-shaped process on the cephalosome of the female of Centropages dorsispinatus was obseryed using scanning electron microscopy. Two raw of sensory pores, each with a central cilium were found just anterior to the process. The tip of the process was bifurcated.