• Korean Journal of Medicinal Crop Science
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• v.19 no.5
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• pp.354-361
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• 2011

In order to product dry goods of Gastrodiae Rhizoma with high quality, tubers were treated with various dry methods such as cutting, drying methods and steaming. In cutting than no cutting, they were shown shorter drying hours and lower drying yield. Drying hours in freeze drying was shorter than those of hot air and far-infrared ray. Total polyphenol content was higher in cutting than no cutting. According to steaming, it was increased in freeze drying but decreased rapidly in the other dry methods. Among all treatments, hot air dry treatment with cutting and no steaming had the highest total polyphenol content. Gastrodin and 4-hydroxybenzyl alcohol contents generally were similar or higher in cutting than no cutting. By steaming, gastrodin content in freeze drying was decreased but 4-hydroxybenzyl alcohol content was increased. But hot-air and infrared ray dry, they were shown opposite results. Gastrodin and 4-hydroxybenzyl alcohol contents showed opposite reaction to each other and were shown various response by dry methods.

• Proceedings of the Korea Contents Association Conference
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• 2009.05a
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• pp.1150-1158
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• 2009

Since equipment currently being used in the department of radiological technology comes into contact with patients carrying diseases, there inevitably will be the existence of pathogenic bacteria. Therefore, in order to increase the importance of using disinfectant in hospital infection precaution and the recognition of hospital infection management, comparisons were made by measuring the bacterial contamination levels in radiology room within the department of radiological technology and comparing the measurements with post disinfection levels. Disinfecting the rooms from detected bacteria was conducted with water, tissue cleaner, or 70% alcohol. When measuring bacterial contamination levels in radiology rooms, a variety of bacteria was detected. When disinfecting the interior of radiology rooms the effectiveness of destroying bacteria and preventing hospital infection was greatest when using 70% alcohol compared to water, tissue cleaner and ventilation. Therefore, there needs to be a development of a better antiseptic for destroying bacteria because there is a possibility for hospital medical equipment to be constantly contaminated. Efforts need to be made to prevent hospital infections and patient secondary infection by disinfecting and sterilizing equipment.

• The Journal of the Korea Contents Association
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• v.20 no.1
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• pp.505-518
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• 2020

This study is a life history on self-realization of woman in the abstinence of alcohol process. The purpose of the study is to explore the circumstance of female alcoholism, to expand the prospect of discussion for treatment and recovery, and to suggest social welfare intervention measures. The study involved a female alcoholic who had been recovering for more than seven years, and the text for life history analysis was divided into 'dimension of life', 'turning point' and 'adaptation' based on the life history analysis framework proposed by Mandelbaum. As a result of the data analysis, 'dimension of life' was analyzed into three areas, such as the personal level of life, the family level of life, and the social dimension. 'Turning point' is to escape from a father who drinks alcohol and uses violence, to give up his job to avoid boss's abuse, and to proceed one's own way of healing. 'Adaptation' was derived into good at studying, relieving anger by drinking alcohol, and referring to AA and self-realization. Based on these findings, this study presented the social welfare practice and policy discussion focused on self-realization.

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

• Membrane Journal
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• v.13 no.2
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• pp.118-124
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• 2003

The ion exchange membranes prepared from the reaction between poly(vinyl alcohol) (PVA) which is known as the good methanol barrier in pervaporation membrane processes and sulfo-succinic acid (SSA) was used as the basic membranes. In order to improve the ion exchange capacity, poly(acrylic acid) (PAA) was added to this ion exchange membranes. The methanol permeabilities, ion conductivities, water contents and ion exchange capacity were measured for the resulting membranes with varying PAA contents. In general, methanol permeability and ion conductivity of PVA/SSA/PAA membranes were less than those of PVA/SSA membranes due to the reduction of free volumes resulted from crosslinking. The vehicle mechanism could be more dominant than jump mechanism for membranes in question.

• Journal of Ginseng Research
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• v.10 no.1
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• pp.1-10
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• 1986

To evaluate the possible utilization of ginseng by-products, chemical components of ginseng residue, reducing ability of DPPH, effect of residue extract on the yeast growth, amino acid contents of yeast cell, increase of residue extract yield by enzyme treatment were studied. Alcohol and water extract residue contained 43-46% total reducing sugar and 14-15% crude protein, while alcohol extract residue had 0.18% n-BuOH extract. Water extract of alcohol extract residue had about 45% reducing ability of DPPH in comparison with that of alcohol extract from ginseng roots. Essential nutrients for the yeast growth were found in extract when Saccharomyces cerevisiae was cultured in Czapeck medium, a compound medium, with the residue. The addition of residue extract to malt medium, a natural medium, enhanced 30-40% yeast growth. And content of each amino acid in yeast cell cultured on malt medium with ginseng residue extract was much more than that of the cell cultured without ginseng extract, but amino acid composition of yeast cell did not differ from one another. The treatment of alcohol extract residue with cellulase increased 250% yield of residue extract.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.85-91
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• 2004

In order to improve foxtail millet wine, a traditional Jeju cereal wine, fermentation characteristics of millet Yakju with different types of Nuruks prepared using isolated Aspergillus sp. and Rhizopus sp. were investigated. When the millet wine was brewed with the Nuruk prepared in this study, the combination ratio of wheat flour: barley : wheat bran : millet = 8 : 1 : 1 : 0 (pellet) showed the highest level of alcohol concentration, and a more favorable score than Kuksundang Nuruk in sensory evaluation. The main organic acids in millet wine were lactic and acetic acids, and the minor organic acids were fumaric, oxalic, citric and malic acids. Analysis of sugar compositions showed that glucose, arabinose, and maltose were present in decreasing order, and that xylose was also detected. Flavor components of millet wine were mainly iso-amyl, iso-butyl and n-propyl alcohols. Ethylacetate and acetadehyde were also detected. The contents of iso-butyl and n-propyl alcohols were higher in the millet wine prepared with Kuksundang Nuruk than those prepared with other Nuruks.

• Food Science and Preservation
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• v.14 no.5
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• pp.552-556
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• 2007

The effects of alcohol concentration (30% 45% and 60%) on quality changes of maesil (Prunus mume) liqueur during leaching and ripening for 5 months were examined. Total acidity, pH and color of the liqueur generally increased with an increase alcohol concentration for 2 months. Thereafter the significant change did not occur. The contents of reducing sugar and polyphenol in the liqueur increased with an increase alcohol concentration and ripening periods. The major components of free sugar in maesil liqueur were fructose, glucose, sucrose and maltose. The content of fructose and glucose were higher than those of sucrose and maltose regardless alcohol concentration. Sucrose and maltose did not detect in the liqueur after leaching and ripening for 2 months. The major components of organic acid in maesil liqueur were citric, lactic, malic, and acetic acids. The optimal alcohol concentration was 45% and the duration of leaching and ripening was about 2 months for production of high-proof maesil liqueur.

• Food Science of Animal Resources
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• v.20 no.1
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• pp.8-14
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• 2000

In order to examine physicochemical gelation behavior of ultra high temperature(UHT) pasteurized milk during storage at 4$^{\circ}C$ and 25$^{\circ}C$, pH, electrophoresis, alcohol test, sialic acid contents and free amino groups contents were biweekly determined. The pH of UHT pasteurized milk decreased with increasing storage time. Gelation of the UHT milk occured faster at 25$^{\circ}C$ than at 4$^{\circ}C$ with larger decreasing rate of pH. The alcohol test showed positive results at lower pH than 6.5, which could indicate the casein instability and beginning of gelation. The electrophoretic patterns showed a decrease in the concentrations of all caseins. Degradation of k-casein was faster in all cases, while $\alpha$-casein and $\beta$-casein were also extensively degraded later. The sialic acid contents of the samples increased gradually during storage, and the increasing rate was higher before gel formation. The free amino groups of the samples increased gradually during storage. The increasing rate of free amino groups was faster at 25$^{\circ}C$ than at 4$^{\circ}C$. The samples stored at 25$^{\circ}C$ gelled earlier than those stored at 25$^{\circ}C$, with corresponding increase of free amino groups. The residual proteolytic enzymes, which survived during the UHT heat treatments and were reactivated during storage, could be responsible for UHT pasteurized milk gelation during storage. It is assumed that proteolytic degradation of caseins followed by aggregation would be attributable to complicated reaction mechanism.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.337-342
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• 1997

In order to compare methods of making a mead and a melomel, changes of alcohol contents, reducing sugar, soluble solids, pH and total acidity during fermentation of a mead and Japanese plum melomel was investigated. Fermentation rate of the melomel were much faster than the mead. Reducing sugar and soluble solids were continuously decreased until the 16th day of fermentation, while alcohol contents were increased continuously during the same period. After fermentation of 21 days, alcohol contents of the mead was reached 7.6%, while that of the Japanese plum melomel reached 12.4%. pH and total acidity were not changed considerably during the whole fermentation period. Clear honey wines with transmittance of 99.4% were obtained by membrane filtration. In conclusion, the method of making melomel using the osmotically extracted fruit juice with honey was found to be more advantageous than the method of making a simple mead.