• Title, Summary, Keyword: electronic tongue

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Comparison of the Food Quality of Freshwater Rainbow Trout Oncorhynchus mykiss Cultured in Different Regions (생산 지역을 달리한 담수산 무지개송어(Oncorhynchus mykiss)의 식품학적 품질 특성 비교)

  • Kang, Sang In;Kim, Ki Hyun;Lee, Jun Kyu;Kim, Yong Jung;Park, Su-Jin;Kim, Min Woo;Choi, Byeong Dae;Kim, Dongsoo;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.47 no.2
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    • pp.103-113
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    • 2014
  • This study compared the food quality of freshwater rainbow trout Oncorhynchus mykiss cultured (in Pyeongchang, Pyeongtaek, Jecheon and Geochang) with that of imported salmon Oncorhynchus keta. The proximate composition of the four types of rainbow trout was 74.4-75.7% moisture, 18.3-19.4% crude protein, 3.1-4.3% crude lipid, and 1.3-1.7% ash. There were slight differences in the proximate composition of the four types of rainbow trout. No significant (P>0.05) differences were found in the red color and odor and taste intensities of the four types of rainbow trout based on the Hunter a values, volatile basic nitrogen content, odor intensity using an electronic nose and taste intensity using an electronic tongue. The crude protein, total amino acid, and mineral contents of rainbow trout cultured in Pyeongtaek were superior or similar to those of the trout cultured in the other three places. The rainbow trout cultured in Geochang had the highest hardness, at 858.5 g.

The Effects of Program by PNF on the Articulator Function of Stroke Patients (뇌졸중 환자의 조음기관 기능에 PNF를 이용한 프로그램이 미치는 효과)

  • Park, Yoo-Rin;Gwon, Do-Ha
    • The Journal of the Korea institute of electronic communication sciences
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    • v.9 no.3
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    • pp.303-310
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    • 2014
  • The purpose of this study was to identify an effects of Proprioceptive Neuromuscular Facilitation(PNF) on articulator function of the stroke patients. This study evaluated pre- and post- articulator function, targeting the test group for whom an program by PNF was applied, the contrast group for which an articulator training program was applied, and the control group for which no intermediation was made. Each program were performed total 24 times based on 3 times per 30~50 minutes. In result, MPT, AMR ,SMR of the test group were enhanced. AMR of the contrast group did not show any significant difference in /tə/, /rə/, and /a/. Therefore, Program by PNF is informed to have a effect in advancing the articulator function of the stroke patients, especially it was effective of the tongue movement.

A Study on Knowledge and Use of Oral Hygiene Devices among Adults (성인의 구강위생용품에 관한 지식수준과 사용태도 조사)

  • Yoon, Hyun-Seo
    • Journal of dental hygiene science
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    • v.9 no.3
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    • pp.339-344
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    • 2009
  • The purpose of this study was to examine the knowledge of some adults about oral hygiene devices and their use of the oral hygiene devices. After a survey was conducted from December 3 to 17,2007, the answer sheets from 352 respondents were gathered. and the collected data were analyzed with a SPSS Ver. 17.0 program. The findings of the study were as follows. 1. Concerning the level of knowledge, the adults investigated knew the best that a toothbrush should be kept by making the head upward (76.77). On the other hand, they had little knowledge on water pick, tongue cleaner and interdental brush. 2. As for the level of use, they scored highest on keeping their toothbrushes by making the head upward(76.77), In contrast, they scarcely put water pick, electronic toothbrushes, tongue cleaner to use. 3. Knowledge impact of general characteristics involving mate(62.54). 50s over(66.28) and up, four family members(61.54), graduate school graduate(66.78), self-employed and, professionals(63.63), income of 1 to 1.5 million won(66.66), fathers were smokers(51.89) got the highest marks with a mean. 4. Use impact of the general characteristics female(47.70), 40s over 49s under(47.78), four family members(48.18), graduate school graduate(50.17), professionals(49.79), income of 1 to 1.5 million won(51.89), fathers were smokers(48.10) got the highest marks with a mean.

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Scanning electronic microscopical studies on the development of the tongue in fetuses and neonates of Korean native goats (한국재래산양의 태아 및 신생아 혀유두 발달에 관한 주사전자현미경적 연구)

  • Kim, Chong-sup;Cho, Gyu-hyen;Lee, Joung-hwan;Kwak, Soo-dong;Song, Chi-won;Won, Chung-kil
    • Korean Journal of Veterinary Research
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    • v.40 no.3
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    • pp.439-450
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    • 2000
  • The morphological development of lingual papillae in fetuses between 60, 90, 120 days gestation and neonates of Korean native goat were investigated by scanning electron microscopy. In 60 day old fetuses, the primordia of lingual papillae were observed on the dorsal surface epithelium and those of papillae were primordial fungiform, vallate and conical papillae. The many of microridges and microplicae were observed on the surface of those epithelial cells. In 90 day old fetuses, the rudiment of lentiform and filiform papillae were appeared. There were microplicaes on the surface of the conical papillae epithelium. In the 120 day old fetuses, the lingual papillaes were well developed. The taste bud were opened on the top of vallate papillae that were compactly many of short microvilli. Moreover, secondary papillae partially were observed on top of vallate papillae. In neonate, the fungiform, vallate and lentiform papillae were similar to the adult lingual papillae, but filiform and conical papillae were different from the mature lingual papillae. The outline of filiform papillae were irregularly in indented, but those of conical papillae were regularly. The diameters of filiform, fungiform, conical, vallate and lentiform papillae were about 80~100, 190~250, 230~470, 360~670 and $730{\sim}1,140{\mu}m$, respectively. The height of filiform and conical papillae were about $130{\sim}140{\mu}m$ and $145{\sim}250{\mu}m$.

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Preparation and Characterization of Canned Oyster Crassostrea gigas in White Sauce (화이트소스를 첨가한 굴(Crassostrea gigas) 통조림의 제조 및 특성)

  • Cha, Jang Woo;Lee, Su Gwang;Park, Sun Young;Kang, Sang In;Kang, Young Mi;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.51 no.5
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    • pp.491-498
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    • 2018
  • The objective of this study was to investigate the composition of canned oyster Crassotrea gigas in white sauce (CO-WS). The proximate composition of CO-WS was 74.1% water, 10.4% crude protein, 4.9% crude lipid, and 3.1% ash. The energy converted based on these percentages was 112.2 kcal/100 g, while the salinity was 1.1 g/100 g. In a taste-intensity test using an electronic tongue, the CO-WS showed higher umami taste intensity than the control (canned oyster in commercial white sauce), whereas the intensities of the other tastes (salty, sour, bitter, and sweet) were lower. Because the odor intensity was low, CO-WS was considered to have a relatively weak odor and showed no difference in hardness compared to the control. Sensory evaluation of CO-WS by a panel yielded higher scores for appearance, taste, and texture, and a lower score for flavor compared to the control. The total amino acid content of CO-WS was 8.91 g/100 g, and its major amino acids were aspartic acid, glutamic acid, and leucine. With respect to mineral content, CO-WS had higher calcium and lower zinc contents than the control. These results suggest that CO-WS has excellent nutritional value.

Oriental Medical Treatment System Based on Mobile Phone (모바일폰 기반 한방 의료 치료 시스템)

  • Hong, You-Shik;Lee, Sang-Suk;Park, Hyun-Sook;Kim, Han-Gyu
    • The Journal of The Institute of Internet, Broadcasting and Communication
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    • v.14 no.3
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    • pp.199-208
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    • 2014
  • At present, the effect of oriental treatment system is proved in the west and using the data of tongue and pulse of body, the doctor can decide the patient's body state without Xray and CT data of large machines. In this paper, the patient's medical data is transmitted to the doctor and the real time decision algorithm is developed and so the doctor can decide the medical treatments. Using the mobile phone, the pulse data and bio data can be sent to the doctor and therefore the patients, who can't care in real time, can be treated in real time in the impossible medical treatment areas. Therefore in this paper, the oriental medical treatment system algorithm and artificial intelligence electrical needle simulation are processed for real time and checked and treated, so anyone can decide patient's state using mobile phone.

Motor Imagery Brain Signal Analysis for EEG-based Mouse Control (뇌전도 기반 마우스 제어를 위한 동작 상상 뇌 신호 분석)

  • Lee, Kyeong-Yeon;Lee, Tae-Hoon;Lee, Sang-Yoon
    • Korean Journal of Cognitive Science
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    • v.21 no.2
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    • pp.309-338
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    • 2010
  • In this paper, we studied the brain-computer interface (BCI). BCIs help severely disabled people to control external devices by analyzing their brain signals evoked from motor imageries. The findings in the field of neurophysiology revealed that the power of $\beta$(14-26 Hz) and $\mu$(8-12 Hz) rhythms decreases or increases in synchrony of the underlying neuronal populations in the sensorymotor cortex when people imagine the movement of their body parts. These are called Event-Related Desynchronization / Synchronization (ERD/ERS), respectively. We implemented a BCI-based mouse interface system which enabled subjects to control a computer mouse cursor into four different directions (e.g., up, down, left, and right) by analyzing brain signal patterns online. Tongue, foot, left-hand, and right-hand motor imageries were utilized to stimulate a human brain. We used a non-invasive EEG which records brain's spontaneous electrical activity over a short period of time by placing electrodes on the scalp. Because of the nature of the EEG signals, i.e., low amplitude and vulnerability to artifacts and noise, it is hard to analyze and classify brain signals measured by EEG directly. In order to overcome these obstacles, we applied statistical machine-learning techniques. We could achieve high performance in the classification of four motor imageries by employing Common Spatial Pattern (CSP) and Linear Discriminant Analysis (LDA) which transformed input EEG signals into a new coordinate system making the variances among different motor imagery signals maximized for easy classification. From the inspection of the topographies of the results, we could also confirm ERD/ERS appeared at different brain areas for different motor imageries showing the correspondence with the anatomical and neurophysiological knowledge.

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A Study on Relationship between Halitosis and Stress & Compulsion in Some of the Dental Hygiene Students (일부 치위생학과 학생들의 구취실태와 스트레스 및 강박증과의 관계 연구)

  • Ji, Min-Gyeong;Lee, Mi-Ra
    • The Journal of the Korea institute of electronic communication sciences
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    • v.7 no.5
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    • pp.1221-1228
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    • 2012
  • This study was carried out in order to offer basic data for preventing halitosis by understanding about the factors related to self-awareness of halitosis and about the relationship with stress and compulsion targeting students for the Department of Dental Hygiene. As a result of research, the whole subjects were indicated to be 1.76 points for the mean in stress, 1.62 points for the mean in compulsion, and 1.84 points for the mean in self-awareness of halitosis. The group of feeling the tongue to be white and the inside of the mouth to be sticky in own symptom inside the mouth was indicated to be 2.02 points(p=0.000) for stress and 2.00 points(p=0.000) for self-awareness of halitosis. The group of often feeling a sense of oral dryness was indicated to be 2.23 points(p=0.000) for stress, 1.95 points(p=0.000) for compulsion, and 1.89 points(p=0.046) for self-awareness of halitosis. The self-awareness of halitosis stood at r=0.133 with compulsion, thereby having indicated slight positive correlation. Stress and compulsion showed high positive correlation with r=0.425. Accordingly, there is a need of infusing recognition through steady education as a dental hygienist who will have interest in emotional factor along with grasping diverse causes for halitosis, and who will be in charge of a future patients' halitosis.

Physicochemical quality characteristics of hot water extracts of processed ginseng based on different heat treatments (열처리 방법에 따른 가공 인삼 열수추출물의 이화학적 품질 특성)

  • Kang, Yoon-Han;Zhou, Rui;Kim, Hyo Jin;Kim, Ji Eun;Shin, Il Shik
    • Korean Journal of Food Preservation
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    • v.25 no.1
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    • pp.155-163
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    • 2018
  • The present study was carried out to investigate the physicochemical properties of hot water extracts of red ginseng powder prepared by two-stage hot air drying method using steamed ginseng and steaming liquid for 2.5 h under high-temperature and high-pressure autoclave condition. The total polyphenols, total flavonoids, total sugar, acid polysaccharides and crude saponin in hot water extracts from red ginseng powder were analyzed and determined, and the flavor components of ginseng were measured using color difference meter and an electronic tongue. The total polyphenol, total flavonoid, total polysaccharide, and acid polysaccharide of the red ginseng hot water extract obtained by autoclaving (ARG) were 9.06 mg GAE/g, 3.38 mg NE/g, 35.22 g/100 g, and 10.90 g/100 g, respectively. The final contents of the total polyphenols, total flavonoids, crude saponin were higher than those determined using other red ginseng methods; the time required for steamed red ginseng production reduced. The total ginsenoside content of ginseng including Rb1 was 10.69 mg/g, which is the lowest ARG. The processing conditions affected the conversion to ginsenosides unique to red ginseng. Red ginseng and steaming liquid obtained from the autoclave are expected to be in need for non-food materials and products as well as foods by improving the flavor components through conversion of red ginseng components into low molecular weight.

Combination Effect of ʟ-Arginine and ʟ-Aspartic acid on Saltiness Enhancement of NaCl Solution (ʟ-아르기닌과 ʟ-아스파라긴산 혼합이 NaCl 짠맛 향상에 미치는 영향)

  • Kim, Yong-Duk;Park, Jung-Ha;Park, Bok-Jun;In, Man-Jin;Park, Dong-Chel;Oh, Nam-Soon
    • Journal of Applied Biological Chemistry
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    • v.57 no.3
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    • pp.251-254
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    • 2014
  • In order to investigate the combination effect of $\small{L}$-arginine and $\small{L}$-aspartic acid on salt enhancement, the saltiness and bitterness of various mixtures of $\small{L}$-arginine and $\small{L}$-aspartic acid were evaluated using the electronic tongue and sensory tests. Increasing the molar ration of $\small{L}$-arginine against $\small{L}$-aspartic acid enhanced the salty taste of NaCl, whereas increasing the molar ration of $\small{L}$-aspartic acid against $\small{L}$-arginine significantly suppressed the bitter taste of $\small{L}$-arginine. Therefore, combination of $\small{L}$-arginine and $\small{L}$-aspartic acid can be utilized as a saltiness enhancer and its suitable combination ratio was showed as $\small{L}$-arginine : $\small{L}$-aspartic acid = 1.00:0.98-1.00 on basis of molar concentration.