• Applied Biological Chemistry
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• v.27 no.3
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• pp.198-203
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• 1984

Ethanol fermentation of chemically gelatinized starch and uncooked raw starch was nested with various starchy materials. Starches were gelatinized by 5.4% NaOH and neutralized by sulfuric acid. The patterns of $CO_2$ evolving and the ethanol yield for the chemically gelatinized starch resemble those obtained with thermally gelatinized starch. The alcoholic fermentation of raw starch was carried out by the simultanous saccharification-fermentation using a commercial glucoamylase and yeast. Ethanol yield from uncooked rice starch fermentation was highly comparable to that from cooked one. $CO_2$ evolving rates of the uncooked starches of corn, barley, tapioca and sweet potato were lower than those of the cooked starches. However, the final ethanol yields were similar or slightly lower, depending on the types of starch.

• Journal of Korean Ophthalmic Optics Society
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• v.18 no.2
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• pp.101-106
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• 2013

Purpose: This research was to evaluate the sterilization effectiveness for bacterial contamination by general cleaning method of glasses for vision correction. Methods: From 82 eyeglass wearers the number of bacteria before and after cleaning was counted to check the status of the eradication. Results: The results after ultrasonic cleaning by using the tap water did not showed change of bacterial species. Ultrasonic cleaning using the 70% rubbing alcohol showed cleaning of 46.2% of bacteria. Ultrasonic cleaning using the 70% rubbing alcohol after brushing with general detergent showed clearing of 85.7% of bacteria. Conclusions: When glasses were brushed with a detergent, opportunities infectious bacteria in glasses for vision correction were removed effectively. These results can be suggested as a guideline for management of clean glasses.

• Journal of the Korean Wood Science and Technology
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• v.26 no.4
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• pp.78-85
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• 1998

The antifungal activity of methanol extracts against dermatophytes was the highest at root-bark methanol extract, and the highest inhibitory effect was revealed in petroleum ether fraction of root-bark methanol extract. Compound I and compound II with significant antifungal activity were isolated from the fractions by silica gel column chromatography. As a result of the instrumental analyses, compound I and compound II were already known alkaloids. Compound I was identified as 4-methoxyfuro[2,3-6]quinoline (dictamnine ; $C_{12}H_9NO_2$) and compound II was identified as 4-methoxy-lmethyl-2(1H)-quinolinone ($C_{11}H_{11}NO_2$). The MIC of compound I against T. mentagrophytes and T. rubrum was $40{\mu}g/m\ell$ and the MIC of compound II against the same fungi was $800{\mu}g/m\ell$.

• Applied Chemistry for Engineering
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• v.29 no.6
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• pp.799-804
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• 2018

The separation and purification of 2,6-dimethylnaphthalene (2,6-DMN) present in the light cycle oil (LCO) fraction was investigated by a crystallization operation. Solute crystallization (SC) was performed using LCO fraction and iso-propyl alcohol as a raw material and a SC solvent, respectively. Increasing the operation temperature and volume ratio of the solvent to the raw material (S/F) resulted in improving the purity of 2,6-DMN, whereas the yield decreased. As a result of the crystallization operation in three steps containing the SC using LCO fraction (13.9% 2,6-DMN) and isopropyl alcohol, the re-crystallization 1 (RC 1) using the crystals recovered by SC and methyl acetate, and RC 2 using the crystals recovered by RC 1 and methyl acetate, the crystal with 99.9% 2,6-DMN was recovered with 19.5% yield. Furthermore, the separation and purification process of 2,6-DMN present in the LCO fraction was reevaluated by using the experimental results obtained through each operations of SC, RC 1, and RC 2.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.128-142
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• 2016

This study was carried out to investigate the effect of memory impairment in rats fed alcohol liquid diets. The rats were randomly divided into 4 groups. While the control(C) group received a diet containing 12% of the daily calories with isocarbohydrate, the other groups received a diet containing 12% of the daily total calories with 36% Soju (A), 25% Cynanchi wilfordii radix liquors (WA), and 25% Polygoni multiflori radix liquors (RA) for 6 weeks. After 6 weeks, ADH activity in the brain tissue of the Group A was found to be significantly lower than Group C but significantly higher than both Groups WA and RA(p<0.05). ADLH activity was revealed to be the highest in the Group WA (p<0.05). The concentration of acetaldehyde, a highly toxic metabolite, was the highest in the Group A, but its concentration decreased significantly if fed a liquid diet containing WA. The concentration of acetylcholine, which has a high correlation with memory impairment, was significantly lower in Group A, although Group RA group was the highest compared to the other groups (p<0.05). AChE activity of the Group A was higher than Group C but lower in Groups WA and RA (p<0.05).

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.541-546
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• 2009

The objectives of this study were to evaluate the physico-chemical and sensory characteristics of a Korean traditional alcoholic beverage (yakju) prepared using different nuruk (Korean-style koji) concentrations and yeasts such as the fusant FA776 and Saccharomyces cerevisiae KOY-1, respectively. The fusant FA776, which has alcohol-fermenting and starch-utilizing properties, was formed by Saccharomyces cerevisiae KOY-1 and Saccharomyces diastaticus KCTC1804. The fermentation trial was conducted in a 5 L lab-scale jar at $25^{\circ}C$. The maximum alcohol production of the K-100 and F-50 reached levels of 135.0 mg/mL and 119.4 mg/mL, respectively. The pH values were in a range of 4.3-4.5. Total acidity was in a range of 0.47-0.60%. Organic acids and amino acids were analyzed in order to evaluate variations in its composition and content via HPLC analysis. Organic acids including lactic acid, citric acid, malic acid, and pyruvic acid, and 16 kinds of amino acids, including aspartic acid, were detected in all treatments. K-100 showed the highest amino acid contents, whereas F-50 exhibited the lowest amino acid contents. Volatile flavor components such as phenylethyl alcohol, isoamyl alcohol, 2-methylthiophane, isobutyl alcohol, and ethyl succinate were detected as a major component in all treatments, as determined via gas chromatography. The results of our sensory evaluation demonstrated that Yakju fermented by the FA776 fusant yielded more favorable results than S. cerevisiae KOY-1.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.2
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• pp.103-111
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• 1979

For the effective utilization of the coastal fish resources in Korea, an investigation on the optimum processing conditions and the quality of a textured fish protein concentrate similar to the texture of animal meat has been carried out with the fish meat of Alaska pollack and mackerel. A noodle shaped product was prepared with the fish meat paste after the adjustment of pH and salt content. The product was soaked in $96\%$ ethyl alcohol to produce textured fish protein concentrate and then dried. The processing conditions were estimated with the rehydration capacity of the textured fish protein concentrate(FFC). The quality of the final product was evaluated with chemical composition, sensory test and texture measurement. The optimum pH and salt content of the fish meat for the processing of meaty textured FPC were 7.5 and $1.0\%$ respectively. The most effective soaking conditions were as follows:soaking time, 40 min. ; temperature of alcohol, 5 to $20^{\circ}C$;amount of alcohol, 4 times the weight of tile fish meat paste, number of soaking in alcohol, 4 times. The alcohol remaining in meaty textured FPC could be removed effectively by forced air drying. The yield and the contents of protein and lipid in the meaty textured FPC from Alaska pollack were $19.9\%\;84.3\%\;and\;0.5\%$ and those from mackerel were $29.8\%,\;78.1\%\;and\;3.6\%$ respectively. The content of essential amino acid in the meaty textured FPC from Alaska pollack and mackerel was not inferior to that of beef, textured soybean protein and FAO pattern. Beef meat can be substituted with the meaty textured FPC up to $50\%$ in processing meat balls withoutanysignificantlossinthetaste, ordor and texture.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1044-1049
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• 1999

Fermentation characteristics for the production of honey wine (mead and melomel) was investigated. Among the yeast strains tested, Saccharomyces bayanus showed higher alcohol production and better fermentability than the other strains at low temperature. Optimum pH and temperature for the production of honey wine by Saccharomyces bayanus were pH 4.0 and $20^{\circ}C$, respectively, and optimum soluble solid content of diluted honey solution for the fermentation was between 24 and $27^{\circ}Brix$. Total acidity and pH of honey wine (mead) did not change considerably during the whole period of fermentation, but those of Tangerine and Japanese apricot honey wine (melomel) changed during the fermentation. As the fermentation progressed, reducing sugar decreased continuously until the late period of fermentation, while alcohol content increased continuously during the same period. After fermentation of 21 days, honey wine consisted of about $8.5{\sim}9.1^{\circ}Brix$ of soluble solid, $1.90{\sim}2.32%$ of reducing sugar with the conversion rate of $90{\sim}92%$. After 21 days of fermentation, alcohol contents of mead fermented with polyflower and acasia flower were 13.3 and 13.7%, respectively. Final alcohol content was not affected significantly by the source of honey. While pH of the osmotically extracted fruit honey juice decreased rapidly to pH $2.92{\sim}2.97$ after 13 days of fermentation, total titratable acidity of Tangerine and Japanese apricot honey wine were 0.30 and 0.53%, respectively. After 13 days of fermentation, reducing sugar of fruit honey wines were reduced to $2.03{\sim}2.87%$, alcohol content were reached up to 13.1 and 12.5% for Tangerine and Japanese apricot honey wine, respectively. Generally, honey extracted fruit juices were fermented more efficiently than diluted honey juice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.155-159
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• 2016

The objective of this study was to investigate the effect of fermentation temperature on quality characteristics of apple wine. Apple wine mashes were fermented in 15, 20, and $25^{\circ}C$ water bathes for 9 days. The pH levels of all samples were below 4 from 24 h of fermentation until the end. Total acidities of 0.05% acetic acid solution were 7.8, 7.4, and 7.0% in the 15, 20, and $25^{\circ}C$ fermented samples, respectively. The evaporation of esters generated by combining alcohol and organic acids might be the reason for lower total acidity for high temperature fermentation. Alcohol contents of the 20 and $25^{\circ}C$ fermented samples were 6.5 and 6.6% (v/v), respectively, whereas that of the $15^{\circ}C$ fermented sample was 5.6% (v/v) and significantly lower than the others (P<0.05). Methanol contents were 0.68, 0.82, and 1.69 mg/L in the 15, 20, and $25^{\circ}C$ fermented samples, respectively. Fermentation at higher temperatures generated higher methanol content in apple wine. On the other hand, acetaldehyde contents were 3.43, 2.39, and 1.02 mg/L in the 15, 20, and $25^{\circ}C$ fermented samples, respectively, due to the lower boiling point of acetaldehyde ($20.2^{\circ}C$). Based on the results, a fermentation temperature of $20{\sim}25^{\circ}C$ is effective for apple wine fermentation.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.232-241
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• 1979

For the effective utilization of the fish resource in coastal regions, an investigation on optimum processing conditions and meat quality textured fish protein concentrate (FPC) was carried out with the fish meat of filefish and sardine. Optimum pH and sodium chloride content of fish meat were 7.5 and 1.0 %, respectively. The most effective soaking conditions were as follows ; soaking time, 30 min ; temperature of ethanol, 5 to $20^{\circ}C$ ; amount of added ethanol, 3 times the weight of the fishmeat paste ; repeated number of soaking in ethanol for filefish and sardine, 2 and 4, respectively. The ethanol remaining is meaty textured FPC could be removed effectively by forced-air drying. Yields of the product to the minced meat weight and the contents of protein lipid in meaty textured from filefish were 21.1, 77.6 and 0.2 % and those from sardine were 24.3, 75.8 and 3.6 %, respectively. Contents of essential amino acids in meaty textured FPC of filefish and sardine were not inferior to those of beef, textured soybean protein and FAO pattern. Beef meat could be substituted with the meaty textured FPC up to 50 % in the processing of typical meat balls and hamburger without any significant loss in its taste, odor and texture.