• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.687-693
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• 2009

This study was conducted to investigate the antioxidant activity, fibrinolytic activity and cytotoxic effect of Korean traditional noble rice wine made using different methods (A-C) and commercial rice wine (D-H) on various tumor cell lines. The antioxidant activity of rice wine was measured by DPPH (2,2-dipicryl-1-picrylhydrazyl), ABTS [2,2'-azinobis(3-ethylbenzthiazoline-6-sulphonic acid)] and NO (nitric oxide) radical scavenging assay. In this study, Samhaeju showed the greatest fibrinolytic activity of 13-17U and exhibited the highest antioxidant activity. Among the different Samhaeju, the sample prepared using method C had the highest antioxidant activity. The cytotoxic effect of rice wine were also examined against the human cancer cell line (A549 cells and HeLa cells) based on the results of a WST-1 assay and morphological changes. Rice wine induced the inhibition of cell proliferation and morphological changes in tumor cell lines in a concentration-dependent manner, with Samhaeju diluted 10 fold having the strongest effect on these factors. These findings suggest that Korean rice wine has antioxidant activity and cytotoxic effect, and that these factors are influenced by the method of preparation.

• 주류공업
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• v.12 no.1
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• pp.44-52
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• 1992

• The Science & Technology
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• no.12 s.415
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• pp.48-50
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• 2003

• The Science & Technology
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• v.34 no.11 s.390
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• pp.61-63
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• 2001

[전통음식 전통술] 전통곡주 삼한시대 정착 현재 3백60여종 제조방법ㆍ원료따라 맛ㆍ향기ㆍ기능 다양

• Journal of Korean Society of Forest Science
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• v.82 no.3
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• pp.260-270
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• 1993

This study was carried out to clarifyed a taxonomical relationships of Rutaceae on the subfamily, genus and species level in Korea using venation pattern and stomata types. The results are summarized as follows : The leaf venation of the Rutaceae has revealed three major venation types. Semicraspedodromous, Brochidodromous and Cladodromous. The leaf ufmations type of the genus Evodia and Phellodendron were similar to Cladodromous type. They showed gradual evolution from brochidodromous type of Aurantioideae to cladodromous type of Toddaloideae. The stomata ypes were reconized Anomocytic and Actinocytic type, and epidermal cells were Ansio. Polygonal and Medium type. In the correlation analysis, there were highly significant correlation between frequency and length (r=-0.822), frequency and width (r=-0.780), and length and width(r=0.909) at 1% level.

• Proceedings of the KSME Conference
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• 2005.11a
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• pp.198.2-198.2
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• 2005

• Journal of the Korean Society of Marine Environment & Safety
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• v.26 no.7
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• pp.767-776
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• 2020

Due to the recent climate change caused by global warming, weather changes in a different pattern from the past have occurred, and the increase in seawater temperature has led to an increase in the size and intensity of typhoons. Accordingly, there is an increasing need for bitts that can be used to secure mooring safety of the ship when a sudden gust occurs. Based on 12 scenarios of a mooring safety evaluation program, this study analyzed the criteria for arranging bollard and bitt, and analyzed the sensitivity of mooring safety when using storm bitts. As a result of the evaluation, it was analyzed that the mooring factor value decreased compared to the general mooring line arrangement when the fore and stern breastline were added to the bitts for gusts. The results of this study can be used as basic data for proposing storm bitts arrangements for gusts in consideration of the characteristics of berth ships and ports. From the perspective of ship operators, storm bitts at the pier will be an effective method for securing the ship's mooring safety in case of a gust of wind.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.235-239
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• 2012

This research was conducted to monitor ochratoxin A in wine, beer, $makgeolli$ and fermented alcoholic beverages to estimate the exposure to ochratoxin A in the assorted alcoholic beverages. The analytical method for ochratoxin A was based on immuno-affinity column clean up followed by HPLC-FLD. Ochratoxin A was detected in 30 samples of 177 wine (17%), 25 samples of 106 beer (23.6%), 11 samples of 74 $makgeolli$ (14.9%), and 7 samples of 74 fermented alcoholic beverages (9.5%). The average levels of ochratoxin A were 0.039 ng/mL in wine, 0.010 ng/mL in beer, 0.023 ng/mL in $makgeolli$, and 0.014 ng/mL in fermented alcoholic beverages. The daily dietary exposure level of ochratoxin A estimated by using the report on national health and nutrition survey were 0.039 ng/b.w.day from wine, 0.010 ng/b.w.day from beer, 0.023 ng/b.w.day from $makgeolli$, and 0.014 ng/b.w.day from fermented alcoholic beverage.

• Proceedings of the Korea Water Resources Association Conference
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• 2010.05a
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• pp.699-703
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• 2010

최근 우리나라에서도 워터프론트 개발과 주운에 많은 관심을 보이고 있는 실정이며, 현재 한강의 마곡지구에서는 워터프론트 및 주운수로 개발 사업을 수행하고 있다. 마곡 주운수로는 홍수 발생시 한강 수위 상승 전에 갑문을 폐쇄하여 한강의 홍수량이 주운수로 내부로 유입 되는 것을 방지하도록 계획되었다. 그러나 한강수위 상승 전, 마곡주운수로의 갑문 폐쇄 직전에 한강에 운항중인 선박이 주운수로 내로 긴급히 회항을 할 경우가 발생하며, 회항 선박이 안전하게 주운 수로내로의 진입하기 위해서는 갑문의 개폐 정도에 따른 갑문 내부 유속 및 유향에 대한 검토가 필요할 것으로 판단된다. 따라서 본 연구에서는 마곡 주운 수로로 유입되는 빈도별 홍수량에 따른 수로 내부 유황과 갑문 폐쇄 정도에 따른 갑문부 영향을 수리모형 실험과 수치모의를 통하여 분석하였다. 주운수로 유입 빈도별 홍수량이 증가할수록 내부의 유속은 증가 하였으며 100년빈도 홍수시 갑문부에서의 최대 유속은 2.2m/s 나타났다. 홍수시 갑문을 1/3, 1/2, 2/3 폐쇄하였을 경우에 대한 수치 모의 결과 갑문의 2/3 폐쇄시 갑문부 최대 유속은 1/3 폐쇄시에 비하여 약 53-86% 증가 하였으며, 수위는 약 0.2-0.8m 상승하였다. 갑문 폐쇄에 따른 최대 유속은 선박의 운항을 위한 허용 유속과 비교 검토하였다. 이러한 분석을 통하여 선박이 긴급히 주운수로로 회항할 경우에 대한 비상대응계획 및 운영방안 수립에 활용될 수 있을 것이다.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.109-113
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• 2002

To develop a new traditional liquor by using chamomile, the condition of alcohol fermentation was investigated by the addition of 5%, 10%, 15% nuruk, and 20% chamomile into mash. The maximum amount of ethanol was produced when 20% chamomile and 15% nuruk were added to cooked rice and fermented by Saccharomyces cerevisiae at $25^{\circ}C$ for 10 days. The acceptability and physiological functionalities of chamomile liquors with different concentrations $(1{\sim}20%)$ of chamomile were compared. The C-5 chamomile liquor which was prepared by adding 5% chamomile into mash showed the best acceptability in the sensory evaluation test and color test, and its fibrinolytic activity, tyrosinase inhibitory activity, and nitrite scavenging activity were good.