• Journal of the Korean Society of Tobacco Science
• /
• v.15 no.2
• /
• pp.152-160
• /
• 1993

Using a flue- cured tobacco variety, KF 109, effect of growth regulators(fatty alcohol and C- MH) on the change of protein, DNA, and RNA were investigated. Generally, inhibition of DNA synthesis was observed soon after become notably reduced when checked on 14 days after the treatment. Fatty alcohol treatment appeared to alleviate the inhibition of DNA synthesis caused by the C - MH treatment. It was also observed that in the tips DNA content increased slightly at the early stage after the C - MH treatment but evident reduction of it was resulted from 7th day after the treatment. RNA content in cutters and tips was increased initially but variable transcription inhibitory activities - not so obvious as was observed in DNA synthesis - according to leaf positions were shown thereafter. Ripening of leaves probably due to senescence was advanced by the treatment of the growth regulators. DNA content in root was relatively higher in plants treated with the growth regulators while it was clearly decreased in stalk, However, RNA contents in tissue of stalk and root was not different with that of foliage. Increase of protein content in foliage as well as in stalk was evident 14 days after dual treatment of fatty alcohol and C - MH.

• Food Science and Preservation
• /
• v.5 no.4
• /
• pp.374-379
• /
• 1998

A vinegar was prepared from uncleaned rice by two step fermentation, alcohol fermentation followed by acetic acid fermentation. The contents of alcohol reached to 10.8% during the alcohol fermentation of uncleaned rice with nuruk, and acidity reached to 5.78% during the acetic acid fermentation. Acidity and pH of vinegar of two step fermentation were higher than those of commercial vinegars. 'L' value(Light) of the vinegar was lower, 'a' and 'b' value were higher than those of commercial vinegars. The contents of acetic acid, malic acid, citirc acid and tartaric acid were hish in organic acid of vinegars. The content of each ofganic acid in vinegars was remarkably different. The content of free amino acids was 2199.7${\mu}\ell$/ml in the vinegar produced by two step fermentation which is higher than that of others.

• Macromolecular Research
• /
• v.16 no.3
• /
• pp.189-193
• /
• 2008

Thermal cross-linking method of poly(vinyl alcohol) (PVA) using poly(acrylic acid) (PAA) was carried out on PVA/PAA hydrogels. The level of gelation was measured in the PVA/PAA hydrogels with various PAA contents. The swelling behavior at various pHs showed that the swelling kinetics and water contents of the PVA/PAA hydrogels reached equilibrium after 30 h, and the time to reach the equilibrium state decreased with increasing PAA content in the hydrogel. The water content increased with increasing pH of the buffer solution. The permeation and release of the drug were tested using indomethacin as a model drug. The permeated and released amounts of the drug increased with decreasing the PAA content because of the low free volume in the hydrogel due to the higher cross-linking density. The kinetic profile of drug release at various pHs showed that all samples reached the equilibrium state within the 5 h.

• The Journal of the Korea Contents Association
• /
• v.21 no.5
• /
• pp.627-637
• /
• 2021

Many efforts have been made to prevent alcohol related harms such as health problems and socio-economic problems. Among them, the method of improving drinking behavior at the individual level is the most direct intervention. The effectiveness of the use of protective behavior strategies(PBS) has been widely known in Western countries. The purpose of this study is to empirically verify whether the use of PBS affects alcohol related harms in Korean adults. The survey has been conducted on 2,000 adult men and women. As a result, it is found that the use of PBS reduced alcohol related harms in adults. Among the PBS, the biggest impact on alcohol related harms is the area related serious harm reduction strategy, followed by restrictions on 'manner of drinking'. The effects of 'limiting/ stopping of drinking' is not significant. In addition, drinking frequency, binge drinking, and drinking motivations have significant positive effects on alcohol-related harms, and only social motivation has a negative effect. In this work, we propose follow-up studies on identifying relationships between protective behaviors and alcohol related factors through longitudinal studies and strengthening the use of protective behavior strategies that applied to the refined target populations.

• The Journal of the Korea Contents Association
• /
• v.21 no.5
• /
• pp.981-995
• /
• 2021

This study investigated the differences in sociodemographic variables, alcoholism recovery, quality of life, empowerment and self-esteem based on different abstinence periods of alcohol use disorder. The study population from seven different regions in nationwide were 207 individuals with alcohol use disorder who had been abstinent. According to previous studies, 207 individuals were classified into different abstinence periods: less than one year, more than one to five years, and more than five years. As a result, the sociodemographic variables affecting differences in groups were gender, age, marital status, and economic activity. In addition, the group that maintained abstinence from alcohol for more than one year showed significant differences in alcoholism recovery, quality of life, empowerment, and self-esteem than those that maintained abstinence from alcohol for less than one year. Regardless of abstinence periods, alcoholism recovery, quality of life, empowerment, and self-esteem showed significant positive correlations. Therefore, the results of this study identified the factors influencing long-term abstinence and effects and suggested the need for alcohol-dependent recovery programs or therapeutic interventions for individuals who abstained from alcohol use.

• Archives of Pharmacal Research
• /
• v.15 no.3
• /
• pp.229-233
• /
• 1992

The pKa value of histidine-51 residue was determined by the pH dependency of contents of NADH bound to the active site in the orse liver alcohol dehydrogenase and % inactivation with diethyl pyrocarbonate treatment of the enzyme. The pKa for His-51 was -7.15 in the ternary complex and -6.7 in the enzyme itself.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.11 no.2
• /
• pp.31-35
• /
• 1982

Alcohol fermentation was carried out by using the yeast (S. cerevisiae) and soybean whey as the sole carbon source. The whey was gained form waste after manufacturing of soybean curd. The whey contained approximately one gram sugar per hundred mililter and the sugar was consisted of a 65 per cent of reducing sugar. However, it showed a low protein content of 43mg per the same volume. Ammonium sulfate showed the best effect on the generation of carbon dioxide among three kinds of tested nitrogen sourogen sources, potassium nitrate, urea and ammonium sulfate. Thus, fermentation was carried out with supplement of 2.0g ammonium sulfate to one liter of soybean whey. During fermentation continued for 48 hours, the maximum amount of ethanol 1.86g was produced from one liter of soybean whey. The ethanol fermentation utilized 81 and 94% of its initial sugar and protein contents, respectively.

• Membrane Journal
• /
• v.14 no.1
• /
• pp.44-52
• /
• 2004

This paper concerns the development of a cationic polymeric membranes for direct methanol fuel cell. The crosslinked poly(vinyl alcohol) (PVA) membranes with poly(acrylic acid-co-maleic acid) (PAM) and hydroquinonesulfonic acid (HQSA) as the crosslinking agents were prepared according to the amount of crosslinking agents. The resulting membranes were characterized in terms of methanol permeability, proton conductivity, water content and ion exchange capacity. The methanol permeability and proton conductivity increased with increasing PAM content up to 9 wt% and then decreased. This trend is considered the effect of the cross linking rather than the introduction of hydrophilic groups. When the HQSA contents were varied, no interesting increases of proton conductivity, water content and ion exchange capacity were found.

• YAKHAK HOEJI
• /
• v.40 no.5
• /
• pp.563-573
• /
• 1996

The system most likely responsible for the accelerated metabolism of alcohol with chronic ingestion or at high blood ethanol levels, is the microsomal ethanol-oxidizing system(M EOS). While the increase in the MEOS with chronic ethanol ingestion is thought to be adaptive, it may also have serious adverse effects on the liver. The rates of the NADPH-dependent oxygen consumption by the liver microsomes from the prolonged ethanol fed rats were 2 times higher than the rates from the non-treated rats. With the alcohol ingestion, the total SH and nonprotein SH contents showed the significant decrease and at the same time, MDA in liver and GOT and GPT levels in blood showed the significant increase, which suggests the occurrence of liver damage due to the oxidative stress caused by chronic alcohol consumption. The mitochondrial aldehyde dehydrogenase(ALDH) activity was decreased by chronic ethanol ingestion, whereas the alcohol dehydrogenase activity and the cytosolic ALDH activity were not altered. These results suggest that the induction of cytochrome P450 by the chronic alcohol ingestion increases the oxidative stress which seems to result in the altered the physiological states of the liver including the ALDH activity, which may in turn to lead to the liver disease.

• Korean journal of food and cookery science
• /
• v.30 no.6
• /
• pp.792-799
• /
• 2014

This study was conducted to determine the optimal conditions of acetic acid fermentation of aronia using the response surface methodology (RSM). Alcohol content of aronia wine was 13.1% after alcohol fermentation of aronia fruits. The optimal conditions of acetic acid fermentation were determined by five levels of initial aronia alcohol content, initial acetic acid content, and acetic acid bacteria, using the central composite design. The acetic acid yields, residual alcohol contents, pH, and color values (L, a, b) of acetic acid fermentation products were very significantly different ($p{\leq}0.01$), and were 26.34~57.82 g/L, 0.80~1.53%, 3.19~3.43, 47.58~71.00, 31.77~51.15, and 18.45~48.57, respectively. For the results, the optimal conditions of acetic acid fermentation of aronia were 7.78% of the initial alcohol concentration, 1.58% of the initial acetic acid, and 19.39% of the acetic acid bacteria.