• Korean journal of food and cookery science
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• v.10 no.1
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• pp.1-7
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• 1994

Major quality parameters(organic acids, alcohols, fusel oil and sensory characteristics) of traditional Ewhaju were investigated during brewing. In organic acid contents at immediately after brewing, lactic acid was 155.1mg％, malonic acid was 5.4mg％, succinic acid was 8.9mg％, acetic acid was 7.6mg％, oxalic arid was 1.3mg％, citric and tartaric acid was 27.8mg％ and pyruvic acid was 4.8mg％ but in 100 days after brewing and one year aged, lactic acid was 1763.3 and 3059.3mg％, malonic acid was 12.3 and 19.3mg％, succinic acid was 11.5 and 23.1mg％, acetic acid was 29.2 and 73.1mg％, oxalic acid was 0.6 and 0.2mg％, citric and tartaric acid was 298.3 and 639.6mg％, and pyruvic acid were 1.1 and 0.3mg％, respectively. All the alcohol contents increased as the fermentation period increased ; the ethyl alcohol was only 0.05fe at immediately after brewing. In the alcohols content of Ewhaju at 100 days after brewing, the ethyl alcohol, methyl alcohol n-propyl alcohol and iso-butyl alcohol were 5.13ft, 47.56 ppm, 37.25 ppm and 19.51 ppm, respectively, Also in the one year aged Ewhaju, the ethyl alcohol was 9.39f), methyl alcohol was 36.34 ppm, Fusel oil was not detected in the first stage of brewing, but it was detected 1.12mg％ at 100 days after brewing and 1.18mg％ at one year stored sample. A general trend in change of color was almost white immediatly after brewing but a increase in Hunter "b" value and "a" value were observed depending on brewing time prolonged. Taste and overall palatability of Ewhaju after 100 days of brewing were significantly superior(p<0.05, p<0.01).

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.101-112
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• 2011

The objective of this study was to examine alcohol consumption rates and the perception of drinking cultures among college students in the Wonju area. An examination of factors such as frequency of drinking, average quantity consumed, and frequency of heavy drinking suggested that the drinking rates were relatively high. Over 70% of subjects drank at least once a week, 66.2% typically drank more than 5 servings at a time, and 19.2% of males and 13.0% of females were heavy drinkers. It was revealed from an AUDIT (Alcohol Use Disorder Identification Test) assessment that 71.3% of the subjects tested had various levels of alcohol-related problems. These problems were more severe in subjects that were male, selfboarding, or overweight. Alcohol related knowledge was not high because the subjects didn't know or incorrectly recognized some contents such as blood alcohol concentration, the energy content of alcohol, and the empty caloric characteristics of alcohol. Generally male, self-boarding, and overweight persons were not critical of the undesirable characteristics associated with drinking culture. Two opinions that were generally considered to be permissible were: 'Men should be able to drink' and 'Drinking is essential for a smooth human relationship'.

• Tribology and Lubricants
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• v.28 no.4
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• pp.184-188
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• 2012

Alcohol components are illegally mixed with petroleum products for tax evasion purposes, but this degrades vehicle performance. The alcohol content in petroleum fuel can be analyzed by gas chromatography. However, this technique requires a long analysis time and is expensive. $CrO_3$, also known as Jones reagent, changes color upon reaction with an alcohol. In this study, therefore, we analyze alcohol contents in vehicle fuel by using $CrO_3$ aqueous solution.

• Journal of Pharmaceutical Investigation
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• v.1 no.1
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• pp.53-57
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• 1971

A Diffusion analysis method is described for the determination of alcohol content in tinctures and spirits and then, the comparison test of the official alcohol number test with the diffusion analysis method has hen carried out. Throughout this experiments, a transformed Widmark apparatus is used. It is found that the diffusion analysis method using the transformed Widmark apparatus is very simple and occapy a small space. One of the most convenient fact is many sample can be analyzed at a time with this apparatus. Experimental data indicate that 95% of alcohol content obtained by the official alcohol number test is found in the diffusion analysis.

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.711-719
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• 1996

Fermentation characteristics of kwahaju (a typical Korean traditional alcoholic beverage) base were investigated during fermentation with different contents of nuruk (Korean-style bran koji) extract. The nuruk extract which was prepared by incubating the mixture of nuruk powder and water at $25^{\circ}C$ overnight and by filtering it was used to be 0.6%, 2.7%, 5% and 10% (v/v). Total and reducing sugar contents as well as acidity of the kwahaju base with 0.6% nuruk extract were higher than those with 2.7%, 5% and 10% at the fermentation end. Final pH values of all the base samples were ranged from 3.3 to 4.1. Alcohol concentrations of the base samples with 2.7%, 5% and 10% nuruk extract were higher than those with 0.6%. Microbial growth rate was great and inner temperature was high in the sample with high content of nuruk extract, but fermentation period was short. Total sugar consumption and alcohol production increased as the content of nuruk extract increased, but total acid production decreased. The base sample with 10% nuruk extract showed the most excellent fermentation efficiency. Fusel oil content of the base sample with 2.7% nuruk extract was the highest (457.3 ppm), and those wity 5% and 10% nuruk extract were 438.9 ppm and 442.6 ppm, respectively. The sample with 0.6% nuruk extract had the lowest content (409.5 ppm). Sensory evaluation of both the kwahaju base and kwahaju mix with 25% and 40% alcohol by adding soju (Korean distilled liquor) showed that the base with 2.7% nuruk extract had the highest score, and that the kwahaju mix with 25% alcohol had higher score than that with 40%. The sensory results on overall desirability were consistent to those on color and alcohol concentration, and it turned out that the two factors were important to make kwahaju.

• The Journal of the Korea Contents Association
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• v.21 no.1
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• pp.698-709
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• 2021

The purpose of this study was to examine the mediating effect of alcohol abstinence self-efficacy in the relationship between the Alcoholics Anonymous affiliation and alcohol recovery. For these purposes, this study recruited 554 abstinent alcoholics participating in Alcoholics Anonymous. Based on structural equational modeling, the results can be summarized as follows: the relationship between the Alcoholics Anonymous affiliation and alcohol recovery was partially mediated by alcohol abstinence self-efficacy. In particular, age difference was found in the mediating relationship. Based on the findings, implications on practice and future research directions are discussed.

• Journal of the Korean Applied Science and Technology
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• v.38 no.4
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• pp.1176-1182
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• 2021

In this study, the emulsion stability of henna, a natural hair dye, according to the content of cetyl alcohol, one of the emulsification stabilizers, was analyzed, and the content of cetyl alcohol showing the most stable emulsification was confirmed. To analyze the emulsion stability, differences in particle size, particle shape, viscosity, and color after dyeing were compared according to the content of cetyl alcohol. As a result of dynamic light scattering (DLS) zeta analysis, cetyl alcohol 3% showed the highest zeta potential value of 115.9 mV, and the particle size distribution was henna in which a cream-type hair dye containing 3% cetyl alcohol was dispersed in distilled water. The width of the particle size distribution was narrow compared to. As a result of viscometer analysis, the viscosity increased as the content of cetyl alcohol increased. As a result of measuring the henna pH of the cream formulation, it was measured in a pH range suitable for the scalp. As a result, emulsion stability increases as the content of cetyl alcohol increases in henna cream formulations for hair dye.

• Food Science and Preservation
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• v.7 no.2
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• pp.233-239
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• 2000

To proceed mass production and improve its quality, we fermented potatoes using pilot system and investigated the changes in components during fermentation. After liquefaction and saccharification of potatoes by Nuruk(group I), crude enzyme(group II) and glucoamylase(group III), sugar contents in all groups were 18brix equally. However sugar contents in group(II) and group(III) after 24hrs decreased deeply to 7.2 and 8.8 % respectively, after 24hrs. Alcohol content in group(I) increased slowly and was the highest such as 6.8% after 48hrs. Fusel oils in all groups were n-propanol, isobutanol and isoamylalcohol. The major fusel oil in all groups was isoamylalcohol. At the early stage of fermentation, free sugars were glucose, maltose and lactose. Glucose decreased deeply during fermentation and at latter of the fermentation, galactose was detected in all groups. The contents of total free amino acid were 516.57~569.98 mg% in group(I), 193.97~292.11 mg% in group (II) and 186.31~270.53 mg% in group(III). The contents of aspartic acid, serine, glutamic acid, alanine, arginine, and histidine were high in all groups.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.34 no.3
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• pp.288-295
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• 1989

This study was conducted to establish the most appropriate nitrogen levels and planting densities which can attribute to increase of aromatic substances in tobacco variety, Hyangcho, maintaining its original aroma. An increase of nitrogen fertilization from 3 to 12 kg per 10a increased total alkaloid content 2.0% to 3.3%, while an increased nitrogen fertilization decreased the contents of total sugar, starch, fatty acid etc., Which seem to be the positive components relating to tobacco aroma the contents of alkaloids were decreased and total fatty acids were increased as the planting densities increased. The higher contents of 2. 3-methylbutanoic and 3-methylpentanoic acid was obtained at the density of 3 plant per pit (12,498 plant/10a). The components determined in the neutural fraction such as solanone, furfural, furfurylalcohol and benzyl alcohol were presented in higher amount at the higher densities. The volatile acids such as 2. 3-methylbutanoic acid 3-methylpentanoic acid decreased and also the contents of butanol, furfutal, furfuryl alcohol, hexanol, cinnamil, acetophenone, benzyl acetate and solanone etc., were decreased as the nitrogen level increased from 3 to 12 kg per l0a.

• Food Science and Preservation
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• v.24 no.4
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• pp.510-516
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• 2017

This study was performed to analyze the content of 6 different fusel oils in 9 types of liquor distributed in domestic market. GC-FID method was employed for quantifying fusel oil (1-propanol, iso-butanol, 1-butanol, 2-butanol, iso-amyl alcohol, active amyl alcohol) levels in 260 liquor samples of liquor. Relative standard deviations (%) of intra-and interday measurements were under 1.56 and 2.44%, respectively, while recovery rates (%) were 98.22-105.26% and 98.53-107.15%, respectively. Pretreatment method (filtering and centrifugation) of Takju did not affect analytic results. The average of total fusel oil contents in Yakju (39 types) and fruit wines (30 types) were 497.6 and 151.9 mg/L, showing Yakju contains more fusel oils than Takju or fruit wines. In fruit wines, iso-amyl alcohol was the major fusel oil component (at 6.8-249.0 mg/L). The highest content of fusel oil was found in foreign brandy, whereas the diluted Soju did not contain fusel oils. However, the average of total fusel oil contents was high at 764.5 mg/L in the three types of distilled Soju and iso-amyl alcohol content ranged from 114.2 to 421.0 mg/L. Domestic and foreign beers were similar in terms of their fusel oil compositions and contents. In conclusion, excluding the diluted Soju, the contents of total fusel oils ranged from 114.8 to 1447.3 mg/L in the monitored liquors.