• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.132-140
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• 2017

Nuruk, a traditional Korean alcoholic beverage starter, was evaluated as an additional saccharifying agent comprising up to 1.5% (w/w) of malt weight in ale-type beer processing. Sample characteristics were monitored during fermentation, ripening, and storage. Beer containing nuruk showed higher numbers of total viable bacteria and yeast cell counts. Additionally, ethanol (6.19-6.35%), color (Standard Reference Method), foam stability ($228.49-368.24{Sigma}$), saccharogenic power (307-417), and reducing sugar (3.83-5.25%) increased as the amount of nuruk was increased, while viscosity (3.13-2.07 cP) and bitterness unit (19.68-13.13) were lower than in samples without nuruk. Overall acceptance and aftertaste of the beer were significantly higher in a preference test. These results demonstrate that nuruk can be used to produce a new type of ale.

• Journal of fish pathology
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• v.36 no.2
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• pp.323-336
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• 2023

This study was conducted to find out the effect of yeast by-products discarded after beer production as feed additives for carp (Cyprinus carpio). After producing feed by adding high-temperature dried beer yeast by-products (HD), freeze-dried beer yeast by-products (FD), and freeze-dried fermented beer yeast by-products (FF) after lactobacilli fermentation, innate immunity indicators, survival rates, and challenge experiments were evaluated. Both ACH50 and lysozyme activity were significantly increased (p<0.05) in the experimental group of FF 0.2% and 0.5% compared to the control group from day 7 to day 21. In addition, phagocyte activity was significantly increased (p<0.05) in the group of FF 0.5% compared to the control group at all time points. Both IL-1β and TNF-α expression levels increased significantly in the FD and FF groups on day 21 compared to the control group (p<0.05). In addition, the FF 0.5% group showed significantly higher expression levels (p<0.05) at all time points. Similarly, IL-10 expression increased significantly (p<0.05) in FF 0.2% and 0.5% groups at all time points. SOD gene expression was significantly increased in FD 0.5% and all FF groups on day 14 and 21 (p<0.05). The results of a 10-day challenge experiment using Edwardsiella piscicida (E. piscicida) showed a higher relative survival rate than the control group at all concentrations that fed FD and FF. In summary, it is estimated that 0.5% FF can effectively improve the innate immunity, growth rate, and antibacterial properties of carp rather than using discarded beer yeast supernatant alone as a functional feed additive.

• Nutrition Research and Practice
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• v.1 no.4
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• pp.260-265
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• 2007

Preservation methods on the physiological and brewing technical characters in bottom and top brewing yeast strains were investigated. The preserved yeasts were reactivated after 24 months storage and grown up to stationary phase. The samples of filter paper storage indicated a higher cell growth and viability during propagation than those of nitrogen and lyophilization storage independent on propagation temperature. In addition, the filter paper storage demonstrated a faster absorption of free amino nitrogen and a highest level of higher aliphatic alcohols production during propagation than other preservation methods, which can be attributed to intensive cell growth during propagation. Moreover, the filter paper storage showed a faster accumulation for glycogen and trehalose during propagation, whereas, in particular, lyophilization storage noted a longer adaptation time regarding synthesis of glycogen and trehalose with delayed cell growth. In beer analysis, the filter paper storage formed an increased higher aliphatic alcohols than control. In conclusion, the preservation of filter paper affected positively on yeast growth, viability and beer quality independent on propagation temperature. In addition, in this study, it was obtained that the HICF and Helm-test can be involved as rapid methods for determination of flocculation capacity.

• Journal of Information Technology Applications and Management
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• v.15 no.3
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• pp.79-90
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• 2008

With the corporate environment nowadays being surrounded by plenty of information, the sharing of information among businesses through mutual cooperation tops the list of hot issues. Predictions of demands from the customer, business, or consumer by sharing information can affect the inventory and order production system. However, notwithstanding the importance of sharing information, empirical studies on quantitative use of information still remain insufficient in spite of many a discussion now being made on the sharing of information. This paper proposes to examine the ways meteorological information may affect the rises in the achievements of supply chains in distributive businesses, the kind of information that noticeably affects the consumer behavioral patterns in the distributive businesses but rarely perceived as a form of information shared by businesses. This study is based on a model in which meteorological information has been added as the one used to predict demands, after the beer distribution game has been modified to fit the current status, and simulations under an assumptive situation, where decisions are made on a daily basis, were conducted 50 times for a period of 1000 days for the generalization of the results, while at the same time a Duncan Test was conducted to determine the threshold to use the meteorological information that will be most profitable to the retailer, wholesaler, supplier and the supply chain as a whole. Our findings indicate that corporations have thresholds that vary from business to business depending upon the ratio of backlog costs to inventory costs. At the same time, our findings also show that there existed effective thresholds depending upon the ratio of backlog costs to inventory costs for the performance of the overall supply chain.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.41 no.1
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• pp.37-46
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• 2004

In this paper, we propose an improved reproduction algorithm for a realistic image of the real scene based on the spectral distribution of lights and objects. The proposed method for the realistic image is focused on a more accurate reproduction of an image incident on the sight of the viewer. At first, to reproduce an image accurately incident on a sight of viewer, we used the backward ray tracing method based on spectral distribution of object and illuminant representing its physical characteristic used in real. Next, we propose utilizing the improved shading model of the reproduction algorithm of realistic image by applying Bouguer-Beer's law to consider an optical absorptive property of transparent objects. We also define a new ambient light term which is considered the diffuse reflection of neighboring objects instead of constant ambient light. The simulation results show that the proposed algorithm can reproduce the visually similar image with a scene incident on a sight of viewer.

• Applied Biological Chemistry
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• v.20 no.2
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• pp.228-235
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• 1977

The yeast strain was isolated from food industry waste water and its identification and biological characteristics were investigated. The optimum condition for cultivations and its activities for the reduction of B.O.D. on the food industry waste water were also confirmed. The results are as follows; 1) The isolated was identified as Candida curvata. 2) Candida curvata grew well in all of the experimented media, so and it can be regarded as a useful strain in the treatment of food industry waste water. 3) There was only a slight difference in the induction period between sterilized cultivation and unsterilized cultivation. But in the ice cream waste water, the period was considerably longer in unsterilized cultivation. 4) Specific rate of growth of Candida curvata in sugar waste water was 0.50/hr, ice cream waste water 0.50/hr, and beer waste water 1.0/hr. 5) Increasing of innoculum reduced the induction period in unsterilized cultivation. 6) The amount of dried yeast from sugar waste water were $175mg/{\ell}$, ice cream waste water $628mg/{\ell}$, and beer waste water $857mg/{\ell}$. Crude protein content in the dried yeast from sugar waste water were 52%, ice cream waste water 54%, and beer waste water 54%. 7) The rate of BOD reduction in sugar waste water were 49%, ice cream waste water 80%, and beer waste water 64%.

• Magazine of the Korean Society of Agricultural Engineers
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• v.17 no.1
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• pp.3677-3684
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• 1975

A newly devised dryer with heated air for the farm products, especially suited for high water content materials such as red pepper, Beer ground, each Vegetables, and Low water content materials such as Rough rice was tested for its thermal efficiency and drying mechanism, and the optimum conditions for each sample were established. In order to improve the present rural situation of drying farm products which entirely dependent upon natural solar radiation, a study upon an economic multi-parpose dryer was conducted. A series of drying tests were run first with red pepper which is one of the important cash crop in Korean farm. And successive series of tests were also run with such proaucts as garlic, sweet potatoes, green onion, radish, Beer ground and Rough rice. The results from the above experiment in drying system with heat dryer can be summarized as follows. 1. Drying duration could be shortened by the tempering effect in high water content crop such as red pepper and beer ground. 2. The color changes occured in around 20% water content in red pepper. The degree of color change was heavily affected by high temperature and short drying duration. 3. The drying condition of red pepper was most favourable at the temperature of 85$^{\circ}C$ in early stage and 80$^{\circ}C$ in middle stage and 75$^{\circ}C$ at the final stage, and with the air rate of 0.81㎥/sec and with sample amount of 200kg. 4. The drying condition of Rough rice(I.R.667) was most favourable at the templature of 40$^{\circ}C$ in early stage and 35$^{\circ}C$ in middle stage and final stage and with the air rate of 0.2㎥/sec and with sample amount of 75kg. 5. In order to prevent the color change of red pepper and to assure high efficiency in drying mechanism, it was necessary to lower the temperature as the time passes in drying process. 6. For vege tables, the drying rate were short in early stage and there was also tempering effect. However, for garlics, Constant drying rates through the early and final stages were observed and there were no tempering effects. 7. The drying condition or capability were as follows; Sample drying temp($^{\circ}C$) amount of material(kg) drying time(hr) Red pepper 85 200 9 Garlic 85 150 7 Sweet potato 85 200 6 Green Onion 85 200 4 Carrot 85 200 4 Radish 90 250 4 Rough rice(I.R.667) 35 75 4 Beer ground 90 320 3 Considering the above result of experiments, if this kind of dryers were distributed Korean farm and the optimun process were practiced in rural area, it would certainly help them improving the qualites of their product preventing their undue losses, and thus assuring an increase of Korean farm income and promotion of their living standards.

• Analytical Science and Technology
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• v.12 no.1
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• pp.1-6
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• 1999

Copper(II) complex of piperidine dithiocarbamate (Pipdtc) was synthesized from the reaction of Cu(II) and piperidine dithiocarbamate. The possible structure of the complex was proposed on the basis of elemental analysis, molar conductivity, infrared spectroscopy, electronic absorption spectroscopy, and $^{13}C-NMR$ studies. The extraction of copper(II)-Pipdtc complex by carbon tetrachloride can be achieved in the pH range of 6.0~10. The solution of copper(II) with piperidine dithiocarbamate was bey Beer's law in the concentration up to ${\sim}8.0{\times}10^{-5}M$ at pH 9.0.

• Current Optics and Photonics
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• v.1 no.2
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• pp.118-124
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• 2017

Color rendering index (CRI) and luminous efficacy (LE) are two key performance factors of white LEDs (WLED). While most recent works in optics focus on methodology to improve these factors, little attention has been dedicated to chemical composition of materials. This paper studies the effect of $Sr_{2.4}1F_{2.59}B_{20.03}O_{74.8}:Eu_{0.12},Sm_{0.048}$ phosphor (SrSm), in terms of concentration and particle size on CRI and LE of 8500 K - WLEDs. Importantly, the molar mass of the componential ions in SrSm are calculated to shed light on the connection between the chemical composition of the material of interest and the performance of WLEDs. Results show that CRI can be improved to a value of around 86 by boosting red-light components in WLEDs, for all 3 major configurations: conformal, in-cup, and remote phosphor. CRI value tends to decrease with larger size of particles, while LE value goes in the reverse direction. On the other hand, both CRI and LE appear to be reduced at higher concentration of SrSm. This light attenuation is analyzed by using the Lambert-Beer law and Mie-scattering theory.

• Korean Journal of Organic Agriculture
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• v.29 no.3
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• pp.285-300
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• 2021

On January 1, 2020, the liquor tax for beer and takju was reorganized from the ad valorem tax to the specific tax. The purpose of the reorganization of the liquor tax announced by the National Tax Service is to improve the quality of the liquor and to resolve unreasonable discrimination between domestic and imported liquor. However, it is necessary to determine whether the National Tax Service's standard for levying the liquor tax is appropriate for the purpose. In this study, the change in the liquor industry is estimated due to the reorganization of the liquor tax using Hicks net price elasticity. In addition, the specific tax for each of the liquors and the alcohol content derived from the social cost minimization model is compared. The main findings are as follows. First, when the liquor tax of beer and takju is converted to the specific tax, social costs increase, and social welfare decrease. Second, if all the liquors are converted to the specific tax, social costs decrease. Third, when comparing specific tax by each of the liquors and the alcohol content according to the social cost minimization model, The specific tax by alcohol content can be considered more appropriate in terms of social cost and the stakeholders in the liquor industry.