• 한국식품과학회지
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• 제49권2호
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• pp.132-140
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• 2017

시판 누룩을 맥주의 당화과정에 첨가하여 얻은 맥주의 특성을 확인한 결과, 가용성 고형분 함량은 발효 직후에 급격히 줄어들어 숙성기간과 저장기간 동안 비슷한 수치로 이어졌다. pH는 발효 직후 5.7에서 4.1-4.2까지 낮아졌고, 숙성과 저장 기간을 거치면서 비슷한 수치를 유지하였다. 미생물은 대부분 효모균으로 숙성기간인 6일에 약 $5.16{\times}10^5CFU/mL$에서 13일 $2.92{\times}10^6CFU/mL$로 균수는 증가하였다. 맥주의 색은 SRM 색도와 색차계로 분석한 결과 SRM은 누룩의 첨가량이 많아짐에 따라 발효, 숙성, 저장 기간 내내 높은 수치를 보였다. 색차계에서는 누룩의 첨가량이 많아질수록 명도의 L값은 약간 낮아지고 a값은 마이너스 값으로 초록색에 가깝고 황색도의 b값은 높아지는 경향성을 보였다. 맥주의 점도는 누룩의 첨가량이 많을수록 점도가 낮았다. 쓴맛 또한 누룩 첨가량이 많을수록 낮은 값이 나왔다. 아미노산도는 누룩 첨가구에서 더 높은 값이 나타났으나 첨가구내에서의 차이는 없었다. 거품 안정성은 대조구 $135.62{\pm}10.28$으로 N15는 $368.24{\pm}23.25$으로 대조군보다 2배 이상 유의적으로 차이 나는 결과를 보였다. 유리당의 포도당, 설탕, 엿당은 발효, 숙성과 숙성 기간 동안 줄어들었고 유기산은 말산, 시트르산이 효모의 대사산물로 발효, 숙성, 저장 기간에 그 수치가 높아졌다. 누룩을 맥주 당화과정의 효소제 역할로 이용한 실험결과를 통해 맥주 공정 중 당화과정에 누룩을 첨가함으로 새로운 특성의 맥주가 생산될 수 있음을 확인하였다.

• 한국어병학회지
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• 제36권2호
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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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• 제1권4호
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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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• 제15권3호
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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.

• 대한전자공학회논문지SP
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• 제41권1호
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• pp.37-46
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• 2004

본 논문에서는 관찰자의 시야에 들어오는 3차원 영상을 정확하게 재현하기 위한 분광분포 기반의 영상재현알고리즘을 제안한다. 빛의 투과 및 굴절을 모델링하기 위해 컴퓨터 그래픽에서 많이 사용되고 있는 광선추적기법을 이용하고, 정확한 실사영상(realistic image)을 재현하기 위하여 물체의 물리적 특성을 반영하는 분광분포를 고려하였다. 광원에서 출발한 빛을 추적하여 더욱 정확한 실사영상을 재현하기 위해 음영모델을 두 가지의 측면에서 개선하여 적용하였다. 첫째는, 빛이 투과할 때에 발생하는 에너지의 감소를 Bouguer-Beer의 법칙을 적용하여 고려하였다 둘째는, 일반적인 상수로 정의하던 주변광의 요소를 주위 물체들의 반사광을 고려한 새로운 주변광으로 개선하여 적용하였다. 제안한 기법을 이용한 시뮬레이션을 통하여 실사영상에 근접한 3차원 영상을 재현할 수 있었다.

• Applied Biological Chemistry
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• 제20권2호
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• pp.228-235
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• 1977

산업폐수가운데 유기성폐수로서 설탕, Ice cream 및 맥주공장폐수등 3종을 택하여 그중에 번식하는 유용한 미생물로서 생장도활성이 큰 효모균주를 분리하고 선정균주에 의한 폐수처리실험한 결과 최적조건하($pH\;4.5{\sim}5.5,\;30{\pm}1^{\circ}C,\;O_2\;0.2\;v/v/min.,\;600{\sim}900\;r.p.m.$) 다음과 같은 결과를 얻었다. 1) 분리동정한 Candida curvata는 3종의 식품공장폐수에 배양실험한 결과, 무기영양원 첨가시 생육이 양호하여 폐수처리에 이용가능한 균주이었다 2) 폐수의 멸균조작의 유무는 설탕및 맥주공장폐수의 경우, 배양결과에 큰 차이가 없었으며, 다만 Ice cream공장폐수의 경우 비멸균시 induction period가 훨신 장시간이었다. 3) 비멸균배양시 최대 비증식속도는 설탕, Ice cream 및 맥주공장폐수 순으로 각각 0.5, 0.5 및 1.0/hr이었다. 4) 접종량을 늘리면, 비멸균시에서도 induction period가 짧아지고 따라서 배양시간이 단축되었다. 5) 건조균체량은 설탕, 맥주 및 Ice cream공장폐수 순으로 폐수 $1{\ell}$당 각각 175mg, 628mg 및 857mg이었고, 균체의 조란백함량은 같은 순으로 각각 52%, 54% 및 54%이었다. 6) BOD 제거율은 위의 5)항과 같은 순으로 각각 49%, 80%, 및 64%이었다.

• 한국농공학회지
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• 제17권1호
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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.

• 분석과학
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• 제12권1호
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• pp.1-6
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• 1999

구리(II)이온과 피페리딘 디티오카바메이트(Pipdtc)의 반응에서[$Cu(Pipdtc)_2$]를 합성하였다. 이 착물은 디메틸포름아미드, 디메틸술폭시드의 극성 유기용매에 잘 녹는다. 원소분석, 몰전도도, 적외선 흡수스펙트럼, 전자흡수스펙트럼 및 핵자기공명스펙트럼에서 부터 평면 사각형의 구조를 가짐을 알 수 있었다. 수용액에서 부터 사염화탄소에 의한 Cu(II)-Pipdtc착물의 추출은 pH가 6.0~10범위에서 이루어졌다. 구리(II)의 피페리딘 디티오카바메이트 용액은 pH 9.0에서 ${\sim}8.0{\times}10^{-5}M$까지 Beer의 법칙에 따랐다.

• Current Optics and Photonics
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• 제1권2호
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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.

• 한국유기농업학회지
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• 제29권3호
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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.