• Korean Journal of Food Science and Technology
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• v.17 no.1
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• pp.8-14
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• 1985

In order to give the unique flavour of traditional Doenjang (Korean-style soybean paste) to commercially manufactured soybean paste, the addition of Bacillus licheniformis and Saccharomyces rouxii was tried and their influences were investigated. The addition of B. licheniformis and S. rouxii in soybean paste decreased the content of reducing sugars. By the addition of B. licheniformis, the contents of amino type nitrogen and titrable acidity were increased. The content of ammoniacal nitrogen was reduced and ethyl alcohol production was increased by the addition of S. rouxii. The viable counts of molds showed the decreasing tendency during the aging and it was accelerated by the addition of B. licheniformis and S. rouxii. Acetaldehyde, acetone, ethylacetate, methyl alcohol, ethyl alcohol, propyl alcohol, isopropyl alcohol and isopropyl alcohol were detected from the vapor of all tested ripen soybean pastes, while in a traditional Doenjang, isoamyl alcohol and isobutyl alcohol were not. The B. licheniformis and S. rouxii added sample showed richest free amino acid content. In organoleptic test the B. licheniformis and S. rouxii added sample showed the most excellent overall acceptability.

• Membrane Journal
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• v.9 no.3
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• pp.163-169
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• 1999

The effects of interactions between permeant molecules or permeant and membrane material have been investigated on the permeation behavior of permeants in pervaporation of water/alcohol mix¬tures. A poly(vinyl alcohol) (PVA) membrane crosslinked with glutaraldehyde was employed in this study. A homologous series of alcohols in aqueous solution were used as feed. The pervaporation experiments were carried out with feed having 70-97 wt.% of alcohol contents and at various feed temperatures. In a high alcohol content above 92 wt.%, the permeation rate was increased in the order of interaction strength between alcohol and water in feed. However, in a low alcohol content below 90 wt.%, the tendency of the permeation rate was found to be opposite. These observations were discussed in terms of changes in interaction between permeant/permeant or permeant/membrane in varying feed composition and feed temperature.

• Korean Journal of Veterinary Service
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• v.36 no.4
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• pp.255-261
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• 2013

The objective of the present study was to determine the minimum alcohol (ethanol) concentration that gives rise to the coagulation of goat milk for the alcohol precipitation test, and to evaluate the physical parameters of goat milk which include alcohol and heat stability. A total of 1,295 udder-half milk samples from 648 lactating dairy goats were collected from seven farms in Jeonnam province, Republic of Korea, to determine the alcohol and heat stability. The majority (99.6%) of the samples were coagulated when 70% ethanol was added to the milk, while only 11.0% of the samples were precipitated by the addition of an equal volume of 45% ethanol. With the concentration of 65%, 60%, 55% and 50% aqueous ethanol, 99.2%, 96.8%, 81.0% and 52.8% of the milk samples were coagulated, respectively. Of 1,295 dairy goat milk samples tested for heat stability, 127 (9.8%) were coagulated by boiling. Among the 143 alcohol test-positive udder-half milk samples, 52 (4.0%) were unstable by heat test, while 1,032 (79.7%) of the 1,152 alcohol test-negative milk samples were stable by heat test. According to the results of boiling test, sensitivity and specificity of 45% alcohol precipitation test were 0.3023 (95% CI: 0.2346~0.3772) and 0.9190 (95% CI: 0.9017~0.9344), respectively. The contents of protein and the specific gravity were higher in the milk samples of 45% alcohol test-positive than in those of 45% alcohol test-negative. However, lower levels of lactose and milk urea nitrogen were observed in the milk samples of 45% alcohol test-positive compared to the alcohol test-negative milk samples. The lowest pH values ($6.73{\pm}0.20$) were shown in the 45% alcohol test-negative and heat-unstable milk samples, while the lowest values of somatic cell counts and bacterial counts were shown in the 45% alcohol test-negative and heat-stable milk samples. Results of this study suggest that the alcohol precipitation for dairy goat milk may have to be tested with ethanol concentration less than 45% for the determination of freshness and heat-stability.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.694-701
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• 2014

This study aimed to investigate the aging of liquor brewed with fermented wine using ipguk (koji) in a jar (JA) and stainless steel container (SC), which are generally used in Korea, and to review the characteristics of the liquors as a function of aging time. The initial alcohol content was 39.8-40.9%, and gradually decreased in the JA and SC as the aging time increased. In the case of fusel alcohols, the n-propanol, isobutanol, and isoamyl alcohol contents did not increase with increasing aging time, in the cases of both JA and SC. The A/B (isoamyl alcohol/isobutyl alcohol) ratio was similar under reduced pressure (RP) and atmospheric pressure (AP), at 1.32-135. The A/P (isoamyl alcohol/n-propanol) and B/P (isobutyl alcohol/n-propanol) ratios were 2.17-2.22 and 1.62-1.68, respectively. During the early stages of distillation, under RP, the isoamyl alcohol content was the greatest, followed by isobutyl alcohol and ethyl palmitate. Under AP, the isoamyl alcohol content was the greatest followed by decanoic acid, ethyl palmitate, and isobutyl alcohol. The highest sensory score under RP, 60 cmHg, was $6.98{\pm}0.28$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.353-358
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• 1999

We produced the apple vinegar with only apple fruits, no adding sugar and others through two stages fermentation(alcohol fermentation and acetic acid fermentation). At the first stage, apple wine contained 5% alcohol was produced at the 5th day. And through the second stage, acetic acid fer mentation, apple vinegars of which total acidity is 5.88% were produced. In comparision with com mercial vinegars for physicochemical quality, it was the lowest in total acidity. But contents of oxalic, tartaric, malic, citric, succinic acid in it were higher than other vinegars. Especially the content of malic acid in it was higher 5 times than other vinegars. Malic acid was known that it was abundant in apple fruits. Also the contents of free amino acids were distinctly high such as 21.97mg% in two stages fermented apple vingars. Potassium content in it was higher 4 times than other vinegars. So it was supposed that two stages fermented vinegar had much higher quality than commercial vinegars.

• Journal of The Korean Society of Agricultural Engineers
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• v.54 no.5
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• pp.9-16
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• 2012

In this study, the effect of metakaoline and silica fume on the bond performances of structural polyvinyl alcohol (PVA) fiber in cement mortar, including bond strength, interface toughness, and microstructure analysis are presented. Metakaoline and silica fume contents ranging from 0 % to 15 % are used in the mix proportions. Pullout tests are conducted to measure the bond performance of PVA fiber from cement mortar. Test results showed the incorporation of metakaoline and silica fume can effectively enhance the PVA fiber-cement mortar interfacial properties. Bond strength and interface toughness increased with metakaoline and silica fume content up to 10 % in cement mortar and decreased when the metakaoline and silica fume content reached 15 %. The microstructural observation confirms the findings on the interface bond mechanism drawn from the fiber pullout test results.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.578-582
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• 2002

This study was conducted to determine whether pectinase treatment would affect the process of alcohol fer-mentation with persimmon. The pectinase did not change pH and total acidity throughout the alcohol fermentation. However, the concentrations of reducing sugar were significantly lowered with the fermentation time, compared with controls. During the alcohol fermertation, the concentration of reducing sugar decreased rapidly up to 60 hours, unchanged from 60 to 72 hours, and then increased thereafter. The total alcohol concentrations of pectinase-treated groups were significantly higher than that of alcohol fermentation containing without pectinase. Among concentration 200 and 500 ppm had the most pronounced increase in the yield (%) of total alcohol (96%, respectively) and then, 300, 400 ppm and control in descending order. The contents of 5 major alcohols (acetaldehyde, methanol, n-propy alcohol, iso-butyl alcohol and iso-amyl alcohol) were measured. Among alcohol constituents, acetaldehyde and methanol were detected to be the lowest at control and methanol the highest at 200 ppm. These observations indicated that pectinase treatment would increase the yield of total alcohol, whereas it also raised methanol production during persimmon alcohol fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1359-1365
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• 2010

This study investigated effects of types of added sugar on alcohol fermentation of oriental melon. According to the results, pH was not significantly different according to types of added sugar and fermentation process. Total acidity increased with fermentation process in all groups by recording around 1.4% at the ninth day of fermentation. For sugar content, its initial level was $22^{\circ}Brix$, and alcohol fermented oriental melon fluids added by sucrose, fructose and glucose recorded similar levels or $6.6{\sim}6.8^{\circ}Brix$ while the fluids added by honey and fructo-oligosaccharide showed a slightly higher level or $8.1^{\circ}Brix$ at the ninth day of fermentation. Although free sugar content was different in the early phase of fermentation according to types of added sugar such as sucrose, fructose and glucose, it reduced with fermentation process to nearly non-detection at the ninth day of fermentation. As organic acids, lactic acid and acetic acid were observed in all phases of fermentation and their contents became higher gradually with fermentation process. Alcohol content showed the highest level in alcohol fermented oriental melon fluid added by sucrose by recording 12.80% and was relatively low in the fluids added by fructose and oligosaccharide. For alcohol, acetaldehyde, n-propanol and iso- amylalcohol contents were not significantly different according to types of added sugar and methanol content was the lowest in the fluid added by fructose by recording 84.99 ppm.

• The Journal of the Korea Contents Association
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• v.14 no.3
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• pp.151-165
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• 2014

Korean traditional alcohol's growth gets declined after Makgeolli's boom and it's time to enter the takeoff stage using cup based on the characteristics of each alcohols in order to their globalization and quality improvement. For now, there are 3 features of Korean traditional alcohol's cup design development; subdivision, quality improvement, systematization. However, there's no product design case that reflect the characteristics of the alcohol from the planning phase. Therefore, it needs to establish process technology for storytelling and emotion based cup design. This research aims to extract the specification for cup design and to find out the visualization element of cup's shape and material by studying 5 senses and traditional alcohol's objective informations. Through the study, the elements that can maximize the specific traditional alcohol's marketability: cup's label, pattern, decorative element based on the storytelling like history and tale were found. As a result, those result can give a new export strategy by developing competitive design that has emotional element and storytelling from the traditional alcohol's characteristics in a situation of stagnant export of the small sized home-brewed liquor business.

• The Journal of the Korea Contents Association
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• v.18 no.11
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• pp.550-561
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• 2018

The aim of this study was to investigate the short term effects of early intervention on alcohol knowledge, alcohol expectancies, drinking refusal self-efficacy for alcoholism prevention in adults and to examine its applicability in the field. This study was a non-equivalent control group pre-post quasi-experimental design. The participants were currently working, and were 12-25 points on result of the Alcohol Use Disorders Identification Test(AUDIT). The participants were a total of 25 men: 13 in the intervention group and 12 in the control group. The intervention group participated in early intervention program once a week for 4 weeks and the control group received only a booklet of alcohol related information. A chi-square test, t-test, Mann-Whitney U test were analyzed by using IBM SPSS Statistics 20.0. The intervention group had significantly higher the alcohol knowledge(t=1.258, p= .002), the negative alcohol expectancies(t=-1.346, p= .042), and the drinking refusal self-efficacy(t=2.817, p= .010) than the control group. In the future, it is need to apply the criteria of problem drinkers considering cultural characteristics, recruitment of participants, and motivational enhancement intervention using motivational interviewing. Especially, web-based alcohol related information providing program will help raise awareness of problem drinking. Early intervention program needs to be applied in community settings where problem drinkers are easily accessible.