• Applied Biological Chemistry
• /
• v.42 no.1
• /
• pp.29-33
• /
• 1999

To investigate the effects of Angelica gigas Nakai diet on lipid metabolism, alcohol metabolism and liver function of rats administered with chronic ethanol, Sprague-Dawley male rats were fed either AIN-76 diet (control), control diet with ethanol, control plus Angelica gigas Nakai diet, or control plus Angelica gigas Nakai diet with ethanol for 30 days. On the 21st day, all of the rats were given an oral dose of ethanol and blood-ethanol concentration was monitored for the next 5 hours. The results obtained were: 1) Upon ethanol administration, the blood ethanol concentration was decreased from 2 hr significantly in the group of control plus Angelica gigas Nakai diet compared with control diet group; 2) The blood ethanol oxidation rate was increased in the group of control plus Angelica gigas Nakai diet with ethanol compared with control diet group or control plus Angelica gigas Nakai diet group. After 30 days, rats were sacrificed and then lipid and enzyme determinations in blood and liver were carried out. The results obtained were: 1) LDL-cholesterol in the blood of control plus Angelica gigas Nakai diet group was decreased significantly compared with control diet group; 2) Angelica gigas Nakai diet decreased liver triglyceride and total lipid and blood ${\gamma}-GTP$ level increased due to the chronic ethanol administration. These data suggest that Angelica gigas Nakai can have a recovery function on the symptoms of alcohol related diseases.

• Proceedings of the Ginseng society Conference
• /
• 1988.08a
• /
• pp.25-27
• /
• 1988

To assess the effect of Panax ginseng on the detoxification of ethanol. we examined its effect on blood ethanol clearance in both man and experimental animals and on the rate of ethanol oxidation to carbon dioxide in experimental animals. Fourteen healthy male volunteers were subject to studies. The blood alcohol level in the test group receiving ginseng extract (3g/kg b.w.) along with alcohol (70g/65kg b.w.) was about $35\%$ lower than their control levels at 40 min after ethanol intake. When the blood alcohol level was compared on individual bases. blood alcohol concentrations in 10 subjects ranged from 32 to $51\%$ lower than their control values. The remaining 4 subjects appeared to have a high tolerance level. In experimental animals. the blood alcohol clearance was also much faster in test animals receiving ginseng along with ethanol. The rate of ethanol elimination was determined by the amount of $^{14}CO_2$ in exhaled air following the administration of [$^{14}C$] ethanol. During the first 7 1/4 hr (Phase I) after the ethanol administration. the $CO_2$ output was greater in test animals receving ginseng along with ethanol. whereas from beyond 7 1/4 hr to the near end (Phase II). the $CO_2$ output in control animals was over twice that in test animals. The present studies clearly demonstrate that ginseng promotes the overall metabolism of ethanol. resulting in an enhanced blood alcohol clearance and alcohol elimination.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.3
• /
• pp.388-392
• /
• 2003

This study was conducted to examine the effect of soy flour on tapioca non- steamed fermentation. A whole soy flour was higher than roasting soy flour in alcohol content. Alcohol content was increased up to 2% of soy flour, and decreased after adding 3% soy flour. The pH and total acidity were showed no significant differences by adding soy flour, roasted soy flour, water and enzyme. The optimum conditions for alcohol production were 2% (w/w) of soy flour,0.5% (w/w) of enzyme and 250% (v/w) of water at 96 hr. Addition of soy flour increased yield of alcohol.

• Korean Journal of Food Science and Technology
• /
• v.16 no.2
• /
• pp.165-168
• /
• 1984

The three kinds of Kochujang were prepared with liquid koji equivalent to 30, 50 and 70% of brewing water and the composition of fatty acid and alcohols in the Kochujang aged at $25^{\circ}C$ for 3 months were compared with solid koji Kochujang. Palmitic, oleic and linoleic acid were found in all Kochujangs; but myristic, stearic and linolenic acid were detected in only the 50 and 70% liquid koji group. The predominant fatty acid of all Kochujang was linoleic acid, followed by oleic and palmitic acid. The total percentage of linoleic acid in the Kochujang was 58.47-83.39%. Linolenic, myristic and stearic acid were less than 3%. Ethyl, iso-butyl and iso-amyl alcohol were detected from all kinds of Kochujang. Iso-propyl alcohol was found in the Kochujang prepared from solid koji and 30% liquid koji. The contents of iso-butyl and iso-amyl alcohol were high in solid koji Kochujang and 50% liquid koji Kochujang. There were no significant difference in the contents of ethyl alcohol among tested Kochujangs.

• Applied Biological Chemistry
• /
• v.26 no.2
• /
• pp.119-124
• /
• 1983

To investigate the possibility of ethanol production from jerusalem artichoke tubers (Helianthus tuberosus L.), various yeast strains were evaluated for their potential in metabolizing carbohydrate from jerusalem artichoke tubers to ethanol. Among them, Kluyveromyces fragilis CBS 1555 showed the highest inulase activity and ethanol fermentability. On the batch kinetic analysis, K. fragilis also showed the highest in parameters for ethanol production and substrate utilization, although lower than Saccharomyces cerevisiae Y-10 in cell mass yield and ethanol production yield.

• Korean Journal of Food Science and Technology
• /
• v.36 no.1
• /
• pp.92-96
• /
• 2004

Chitin and its derivatives (chitosan and glucosamine) were studied for their effects on ethanol production using YPD (yeast extract 10%, peptone 20%, glucose 20%, agar 20%) medium. All chitin derivatives, particularly chitin, increased ethanol production compared with control. In non-steamed alcohol fermentation of tapioca, addition of 0.9% chitin yielded higher ethanol production (13.6%) with lower acetaldehyde (21.91 ppm) and methanol (65.49 ppm) contents than those (12.7%, 35.05 ppm, 84.31 ppm, respectively) of control after fermentation for 120 hr at $30^{\circ}C$. Results indicate that chitin can be used to increase ethanol production in non-steamed alcohol fermentation of tapioca.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.26 no.3
• /
• pp.288-294
• /
• 1990

Two pure fuel oils(#1 oil, #6 oil), theree pure alcohols (methanol, ethanol, propanol) were tested for the fuel characteristics such as miscibility (that established which pure fuels and fuel mixtures could be fired in the boiler), flash point, viscosity. Specific target of the study besides the oil/alcohols or oil/alcohol mixture without any modification and with safety. #1 oil could be mixed without any problems at all concentrations with two of the alcohols; these were the ethanol and propanol. However, miscibility of #6 oil with any alcohols and #1 oil with methanol was not possible and very limited in this study. The measurements of flash point and viscosity for the mixtures were done for the comparisons with the pure fuels. There was a marked change of flame shape and flame luminosity as the alcohol content of the mixtures was increased. The mixture flame shortened and became non-luminous compared with a pure fuel oil flame.

• Korean Journal of Medicinal Crop Science
• /
• v.8 no.4
• /
• pp.351-361
• /
• 2000

The juice extract of Rehmannia glutinosa Liboschitz was used to improve the productivity of ethanol in alcohol fermentation process using a 5 L fermentor under batch and fed-batch cultivations. For batch cultivation, both cell density and ethanol production were increased as the extract of R. glutinosa was increased, showing 11.8 (g/L) of maximum cell density and 0.092 (% /hr) of maximum alcohol productivity in adding 30% (v/v) of the extract. However, in adding more than 40% of the extract both cell growth and ethanol production were dropped. The cell growth was severely inhibited in 50% addition. It was found that fed-batch cultivation in adding 30% of the extract of R. glutinosa was an effective process than batch cultivation, yielding up to 30% cell growth and ethanol production. This ethanol productivity was also 30-40% higher than that obtained from a conventional alcohol fermentation. It can tell that dried R. glutinosa Liboschitz is to be used for both enhancing the yield of alcohol fermentation and utilizing biologically active substances possibly transported from R. glutinosa Liboschitz into fermented broth.

• Journal of Families and Better Life
• /
• v.12 no.1
• /
• pp.11-23
• /
• 1994

이 논문은 알콜중독자 부부에 관한 여러 가지 이론적 관점을 고찰한 것이다 성격 장애가설 보상상실 가설, 사회학적 스트레스이론, 대처적 관점, 사회학습이론, 그리고 체계이 론의 기본가정과 원칙이 간략히 소개되고 이러한 관점들이 알콜중독자 부부를 개념화하는데 어떻게 적용되었으며 이 관점들에 기초한 실증적 연구결과들이 고찰 되고 논의 된다 마지막 으로 이 관점들이 알콜중독자 부부에 관한 연구와 치료를 어떤 측면에서 조명할 수 있는지 가 논의 된다,.

• The Microorganisms and Industry
• /
• v.19 no.4
• /
• pp.37-38
• /
• 1993

역사적으로 알콜은 인류에게 식품으로써 뿐만 아니라 근래에는 미래의 무공해 대체 에너지로써 많은 기대를 모으고 있다. 식품의 용도로써는 단연 주류를 꼽게 되는데 이 목적으로는 알콜의 발효수율을 올리는 것만이 아니라 소비자의 기호에 맞는 향과 맛등이 중요한 인자로 작용하게 되어 균주 조작에 한계가 있다고 보겠다. 반면 대체 에너지로써의 알콜은 가능한 수단 방법을 다 동원해서 값싸게, 수율높게만 개선하면 되기 때문에 최근 인구에 회자되고 있는 각종 생명공학기법이 광범위하게 사용될 수 있다고 본다. 목적에 따라서 원료는 물론 발효균주도 다양하게 사용되어 지는데 다음에서 용도별로 대표적인 예를 살펴보겠다.