• Fisheries and Aquatic Sciences
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• v.5 no.2
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• pp.136-140
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• 2002

Every year fish skin, bone and intestines are discarded as processing waste material. The use of fish processing waste material is more economical and environmental-friendly. The leather-like material was produced using shark intestine. Physical charactistics such as tensile strength, elongation, tongue tearing strength, and bursting strength of the leather-like material were measured, and compared with those of a commercial leather product. The values of tensile strength, elongation, tongue tearing strength, and bursting strength of the leather-like material were $3.3kg/mm^2$, $53\%$, 13.0kg/mm and $18kg/cm^2$, respectively. Elongation $(l09\%)$ of the leather-like material coated with lacquer was higher than that of a commercial leather material, and the other factors were similar. The tensile strength and tongue tearing strength of the leather-like material was higher than those of shoes leather, but bursting strength was lower. These results suggested a potential value to use the leather-like material from shark intestines as a substitute for commercial leathers.

• Proceedings of the KSR Conference
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• 2010.06a
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• pp.1663-1668
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• 2010

The terms of track is a train-only line for a train service, in premises of station of a station, that the unit over the track for turnout the track from one track to another track, which it changes the course from the main track that is used for operating a train to the side track, is called a turnout The stick strength of tongue rail is adjusting uniform pressure on the both sides, the adhesion strength between a basic rail and tongue rail has to maintain over 100kg of power value to open over 1mm the ends. This study suggested developing a measuring instrument that can measure a basic rail and the stick strength of a movable rail in according with a switch, such as a switch point, and a performance test. This study ties to be helped that it improves measuring usability for the maintainers through improving quality in a stick measuring instrument, that it solves a technique in the site difficulties through improving a measuring instrument, with reducing the obstacles and expenses.

• Journal of International Academy of Physical Therapy Research
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• v.12 no.1
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• pp.2267-2271
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• 2021

Background: Recently, a new home-based dysphagia rehabilitation method using information and communications technology (ICT) has been reported, but clinical evidence is still lacking. Objectives: To investigate the effects of home-based dysphagia rehabilitation using ICT on tongue muscle strength and volume in patients with developed dysphagia after stroke. Design: Randomized controlled trial design. Methods: Twenty patients who developed dysphagia after stroke were enrolled. The experimental group received dysphagia rehabilitation in the form of ICT-based home care. In contrast, the control group received traditional rehabilitation based on swallowing under the supervision of occupational therapists. All interventions were conducted five times a week for four weeks. Results: Both groups showed statistically significant increases in tongue muscle strength and volume after the intervention (P<.05, both). However, there were no significant differences in tongue strength or volume between the two groups after the intervention (P>.05, both). Conclusion: Home-based dysphagia rehabilitation using ICT showed effects similar to those of conventional swallowing rehabilitation in patients who developed dysphagia after stroke. These findings suggest that dysphagia rehabilitation can be conducted at home without the help of a therapist.

• Phonetics and Speech Sciences
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• v.16 no.3
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• pp.59-69
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• 2024

Among the subgroups of speech sound disorder (SSD), the motor speech disorder (MSD) group is characterized by weak articulatory force. This study quantitatively measured and compared articulatory muscle strength between SSD and typically developing (TD) children. The Iowa Oral Performance Instrument (IOPI) was used to measure lip and tongue strength in 15 children with SSD and 15 TD children. We additionally measured peak lip and tongue pressure and endurance, and analyzed the correlation between each strength measure and the percentage of consonants correct (PCC). The findings were as follows: First, lip strength for the bilabial sounds did not differ between the two groups in the initial position but was significantly weaker in the SSD group in the final position. Tongue strength for alveolar sounds was weaker in the SSD group than in the TD group for the initial and final positions. Second, for lip and tongue strength, the difference in voicing features was significant in the TD group but not in the SSD group. Third, the peak pressure and endurance of the lips and tongue were significantly lower in the SSD group than in the TD group. Fourth, significantly higher static correlations were observed between most strength measures and the PCC. These findings suggest that weakness in articulatory motor execution may be an unrecognized underlying problem of SSD with unknown origin.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.4
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• pp.303-310
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• 2019

The purpose of this study was to compare the oralmyofunctions (occlusal force, tongue pressure, lip force) of adults and elderly people. And analyzed the factors affecting oral health related quality of life and dysphagia. The study was conducted on 73(over 20 years of age) Residing in Daejeon and Nonsan From December 2017 to May 2018. The data was analyzed using one-way ANOVA, pearson's correlation and multiple regression. The masticatory strength of each age group evaluated the right and left posterior occlusal forces. the elderys group (8.93, 10.80) were lower than adults group(12.51, 14.61) and middle age group(11.63, 14.75)(p>0.05). The tongue pressure was statistically significant lower in eldery group(37.43) than the adult group(60.55), middle-aged group(50.61) (p=0.000). In addition lip force was significantly lower in eldery group(8.57) than adult(12.01), middle-aged(11.37)(p= 0.000). The tongue pressure was positively correlated with the number of natural teeth(r=.566, p<.05), and the lip force (r=.497, p<.05). The quality of life quality related to oral health and dysphagia was tongue strength(p<0.05). It is necessary to recognize the risk of declining oral muscle function caused by aging. especially tongue strength is associated with quality of life and dysphagia. In order to improve the quality of life related to oral health in the aged society, the necessity of regular oral administration and oral muscle training was proposed.

• Therapeutic Science for Rehabilitation
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• v.11 no.3
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• pp.7-22
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• 2022

Objectives : This study was a systematic review of tongue movements in stroke patients with dysphagia. This study aimed to provide a basis for verifying the effects of tongue movement and identifying the tendency of tongue movement. Methods : A systematic review was conducted using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses checklist and flow chart. PubMed, MEDLINE, CINAHL, RISS, and e-articles databases were searched. A total of six documents were investigated, and the PEDro scale was used to evaluate the quality of the papers. Results : Three intervention methods were included in the six papers analyzed. Regarding the type of tongue exercise, three TPRT (Tongue to Palate Resistance Trainings) and two TSAT (Tongue Strength and Accuracy Training) were mediated through the IOPI (Iowa Oral Performance Instrument), and only one study applied TSE (Tongue Stretching Exercise). The treatment effects for each intervention implemented in the literature were confirmed to be effective. However, generalizability of findings is difficult because of the small sample size. Further, no significant difference was found between the experimental and control groups. Conclusions : This study can help occupational therapists provide efficient swallowing rehabilitation treatment by applying tongue exercises to stroke patients with dysphagia. More research should be conducted to determine the effects of tongue exercise.

• The Journal of the Korea institute of electronic communication sciences
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• v.11 no.10
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• pp.995-1002
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• 2016

The aim of this study was investigated the effect of orofacial exercise program using smart phone on swallowing function and tongue strength in acute stroke patients with dysphagia. This study participated in sixteen acute stroke patients with dysphagia. All subjects allocated that randomized each eight patients in experimental and control groups. Subjects of both group received to conventional dysphagia therapy during 30 min/day, 5 times per week, for 4 weeks. Experimental group performed additionally that orofacial exercise program using smart phone, supervised under caregivers, during 30 min/day. The outcome measures were the IOPI(: Iowa Oral Performance Instrument), VR(: Vellecula Residue), PSR(: Pyriform Sinuses Residue), MIP(: Maximum Isometric Pressures). In results of study. Both group showed significant improvements after intervention in all assessments(p<.05). In comparison of change score between two groups, experimental group showed significant improvements than control group in PSR and MIP(p<.05). Orofacial exercise program using smart phone suggested that expected to positive effects the reduction of residue in pharynx and improvements of tongue strength in acute stroke patients with dysphagia.

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.420-430
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• 2016

This study was conducted to investigate the awareness and preference regarding Korean Samgyetang by the Chinese. An online survey was conducted to determine the awareness regarding Korean Samgyetang among the local Chinese, and a consumer preference test was performed to design the recipe of Samgyetang for Chinese students in Korea during April 2016. The results of the online survey showed that 88.2 % and 88.4 % of local Chinese men and women, respectively, were aware of Korean Samgyetang. Samgyetang recognition by the local residents of China was the highest in the Hubei region that includes Beijing. Traditional Samgyetang received the highest preference and Samgyetang with mung bean received the lowest preference in the preference test based on the Samgyetang type. In consumer preference tests among Chinese students, Samgyetang with broth of chicken feet (Sample-1) and Samgyetang with medicinal herbs (Sample-3) showed high acceptability than Samgyetang in water (Sample-2) in terms of the overall sensory properties. According to the results of the electronic tongue, Sample-1 showed a high value in terms of the strength of the saltiness and Sample-3 showed a high value in terms of the strength of bitterness and sweetness. Sample-2 showed a high value in terms of the strength of umami and sourness.

• Therapeutic Science for Rehabilitation
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• v.9 no.1
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• pp.91-99
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• 2020

Objective : The purpose of this study was to investigate the effects of the IOPI articulator strength training program on articulator(tongue and lip) muscle strength, numbers of /l, s, ʨ/ articulation accuracy, articulatory numbers, articulation regularity and accuracy in the alternate motion rates, and sequential motion rate changes in patients with spastic dysarthria. Methods : Three cases of patients with spastic dysarthria living in Jeju, Korea, were included in this study. A single subject design was selected to study changes in articulator(tongue and lip) muscle strength, numbers of /ㄹ, ㅅ, ㅈ/ articulation accuracy, articulatory numbers, articulation regularity and accuracy in the alternate motion rates and sequential motion rates. Results : After the articulator strength training program was conducted on patients with spastic dysarthria, there were positive changes in articulator(tongue and lip) muscle strength, numbers of /ㄹ, ㅅ, ㅈ/ articulation accuracy, articulatory numbers, articulation regularity and accuracy on the alternate motion rates and sequential motion rates. Conclusion : Our findings suggest that IOPI articulator strength training program could be very useful for the most representative childeren with cerebral palsy if conducted in various subtypes of dysarthric patients and linked with articulatory function training with IOPI at home.

• Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.145-157
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• 2023

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.