• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.531-535
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• 2010

This study investigated the effects of different commercial yeast strains on the characteristics of peach wine. Peach fruit was inoculated with Fermivin, K1-V1116, EC-1118, D-47 and AR2. Peach wines fermented with the D-47, K1-V1116, and AR2 strains showed faster fermentation than wines fermented with the other strains. Wine fermented with EC-1118 had the lowest titratable acidity and highest pH. The ethanol content of wines fermented with different commercial yeast strains was in the range of 13~14%. In sensory evaluation, the wine made with EC-1118 showed the highest overall scores in color and acceptability.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.162-171
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• 2011

This study investigates the physicochemical and organoleptic characteristics of Campbell Early white wines made by a traditional method. The pH values of all Campbell Early white wines were ranged from 3.2 to 3.5 during fermentation. The acidity value of the Campbell Early white wine made by the traditional method was 0.2~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% respectively at the end of fermentation. Campbell Early white wine had high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Since Campbell Early grapes are well fermented due to their rich fermentative sugar content, Campbell Early white wines made by adding K1-V1116 yeast were shown to be the most appropriate.

• Korean Journal of Microbiology
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• v.45 no.4
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• pp.430-434
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• 2009

Bacterial 16S rRNA gene sequences have been widely used for the studies on molecular phylogeny, evolutional history, and molecular detections. Bacterial genomes have multiple rRNA operons, of which gene sequences sometimes are variable. In the present study, heterogeneity of the Vibrio 16S rRNA gene sequences were investigated. Vibrio 16S rRNA sequences were obtained from GenBank databases, considering the completion of gene annotation of Vibrio genome sequences. These included V. cholerae, V. harveyi, V. parahaemolyticus, V. splendidus, and V. vulnificus. Chromosome 1 of the studied Vibrio had 7~10 copies of the 16S rRNA gene, and their intragenomic variations were less than 0.9% dissimilarity (more than 99.1% DNA similarity). Chromosome 2 had none or single 16S rRNA gene. Intragenomic 16S rRNA genotypes were detected at least 5 types (V. vulnificus #CMCP6) to 8 types (V. parahaemolyticus #RIMD 2210633, V. harveyi #ATCC BAA-1116). These suggest that Vibrio has high heterogeneity of the 16S rRNA gene sequences.

• Journal of Mechanical Science and Technology
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• v.16 no.8
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• pp.1109-1116
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• 2002

To investigate the effect of nitriding layer on both fatigue crack initiation and fatigue life, turbine rotor steel ( IC.- 1Mo-0.25V steel) specimens were nitrided by the nitemper method and then put to a rotary bending fatigue test at room and elevated temperatures. In nitriding, temperature and time were controlled to obtain a different nitrided thickness. Microstructure analysis, micro-Victors hardness test, and scanning electron microscope observation were carried out for evaluating experiments. In results, the fatigue cracks of nitrided specimens were initiated at inclusion near the interface between nitrided layer and substrate, which showed fish-eye type appearance in fractograph. The fatigue life of nitrided specimens at every temperature was prolonged compared to that of the non-nitrided. However, there was not observable improvement in fatigue characteristics with the increase of a nitrided thickness.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.547-553
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• 2008

The principal objective of this study was to prepare watermelon wine with watermelon juice. For the manufacture of watermelon wine, we determined the contents of starting sugar content ($20^{\circ}Brix$, $25^{\circ}Brix$, $30^{\circ}Brix$, $35^{\circ}Brix$) and three different kinds of yeasts (EC-1118, K1-V1116, D-47). The main additives of the watermelon wine included $K_2S_2O_5$, $NH_4H_2PO_4$, bentonite, yeasts, sugar, mixed acid, and $C_6H_8O_2$. The watermelon wine was fermented at $15^{\circ}C$ until the remaining alcohol content was 5%. We assessed customers' preference regarding the manufactured watermelon wine via sensory evaluation. Three yeasts were shown to result in significantly different alcohol fermentation, among which K2-V1116 was selected for the preparation of the watermelon wine. In our sensory evaluation, the preference of the starting sugar contents was highest in the watermelon wine with $25^{\circ}Brix$ of sugar content. The preference of alcohol content was found to be higher in the watermelon wines prepared with sugar contents of 5% and 7%. The preference test between watermelon wines and purchased white wines demonstrated that the watermelon wine with an alcohol content of 5% was the most preferred wine, and the Chilean Late Harvest wine was the second most preferred.

• Korean Journal of Materials Research
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• v.9 no.11
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• pp.1112-1116
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• 1999

Thermoelectric effects on the temperature changes at the solid- and liquid-phase and its interface were studied by using the unidirectional solidification of $\textrm{Bi}_{2}\textrm{Te}_{3}$. Cooling or heating effects measured with current density. polarity and current passing time were quite different. By separating sole Peltier, Thomson and Joule heat theoretically and experimentally, the Peltier coefficient at the solid/liquid interface of $\textrm{Bi}_{2}\textrm{Te}_{3}$ was -1.10$\times\textrm{10}^{-1}$V, and the Thomson coefficients of solid- and liquid-phase were 7.31\times\textrm{10}^{-4}V/K, 5.77\times\textrm{10}^{-5}V/K, respectively. When D.C. passed from solid-phase to liquid-phase during the crystal growth of $\textrm{Bi}_{2}\textrm{Te}_{3}$ the crystal with more directionality was obtained owing to increase of the temperature gradient in liquid by the Peltier cooling. But in reverse current direction, the crystallinity was not changed significantly.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.8
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• pp.1116-1124
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• 2005

The influence of fiber content of hay (low-fiber 47% NDF and high-fiber 62% NDF of DM) and concentrate level (high 50% and low 20% of ration DM) on chewing activity, passage rate and nutrient digestibility were tested on four restrict-fed (11.1 to 13.7 kg DM/d) Holstein cows in late lactation. Aspects of ruminal fermentation and digesta particle size distribution were also investigated on two ruminally cannulated (100 mm i.d.) cows of the same group of animals. All digestion parameters studied were more affected by the fiber content of the hay and its ratio to non structural carbohydrates than by the concentrate level. Giving a diet of high-fiber (62% NDF) hay and low concentrate level (20%) increased chewing activity but decreased solid passage rate and total digestibility of nutrients due to a limited availability of fermentable OM in the late cut fiber rich hay. A supplementation of high-fiber hay with 50% concentrate in the diet seems to improve the ruminal digestion of cell contents, whilst a depression of the ruminal fiber digestibility was not completely avoided. Giving a diet of low-fiber (47% NDF) hay and high concentrate level (50%) reduced markedly the chewing and rumination activity, affected negatively the rumen conditions and, consequently, the ruminal digestion of fiber. A reduction of the concentrate level from 50 to 20% in the diet of low-fiber hay improved the rumen conditions as reflected by an increase of the ruminal solid passage rate and of fiber digestibility and in a decrease of the concentration of large particles and of the mean particle size of the rumen digesta and of the faeces. Generally, it can be summarised that, (i) concentrate supplementation is not a strategy to overcome limitations of low quality (fiber-rich) hay, and (ii) increase of the roughage quality is an effective strategy in ruminant nutrition, especially when concentrate availability for ruminants is limited.

• Food Science and Preservation
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• v.18 no.5
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• pp.779-785
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• 2011

This study was conducted to investigate and compare the characteristics of alcohol fermentation in oriental melon by different yeast. As a result, no significant difference in pH, total acidity and sugar content was found in alcohol fermentation of oriental melon by different yeast. The pH was shown to be constantly maintained but the total acidity was shown to increase during fermentation process. The sugar content was rapidly decrease starting from 3 day of fermentation, and it was reduced to be approximately 7 oBrix after fermentation. For organic acid content, lactic and citric acid contents were shown to be the highest in all periods of fermentation, which revealed that lactic and citric acid were major organic acids. Free sugar content were shown to gradually decrease during the fermentation and to be rarely detected at 9 days of fermentation. Alcohol content was shown to be 14.20% at (C) S. cerevisiae RC-212, which was the highest content. It was shown to be more than 12% at other periods, which showed that no significant difference in alcohol content was found according to different yeast. For alcohol components, acetaldehyde content was shown to be the highest at (E) S. cerevisiae K1-V1116, and methanol content was shown to be relatively higher at (C) S. cerevisiae RC-212 and (D) S. bayanus EC-1118. N-propanol, 2-methyl-1-propanol and isoamyl alcohol, which belong to fusel oil, were shown to be produced at 3 day of fermentation and gradually increase. These results, no significant difference in physicochemical properties of alcohol fermentation in oriental melon by different yeast.

• Food Science and Preservation
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• v.15 no.2
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• pp.317-324
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• 2008

This study investigated the effect of 12 different commercial yeast strains on the characteristics of fermentation and wine quality. All yeast strains had more rapid fermentation at higher temperatures. Wines fermented with the AR2, EC-1118, Premier Cuvee, and RC212 strains had faster sedimentation rates than wines fermented with the other strains. Wines fermented with EC-1118, Montrachet, and Primeur had low titratable acidity whereas wines fermented with D47 and VR5 had high titratable acidity. There was a correlation (r = 0.826) between tannin content and wine redness. Wines fermented with Fermivin, Montrachet, Primeur, VR5, Noble, and Merit strains produced lower levels of sulfur dioxide during fermentation. Wines fermented with D47, K1V-1116, AR2, and VR5 had high concentrations of glycerol, a compound known to add to "mouth feel". Wines fermented with the Fermivin, Montrachet, and Noble strains had lower concentrations of volatile acids than wines fermented with the other strains.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.22 no.11
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• pp.1111-1116
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• 2011

In this paper, a 60 GHz bidirectional active phase shifter with 130 nm CMOS is presented by replacing CMOS passive switchs in switched-line type phase shifter with Common Gate Amplifier(bidirectional amplifier). Bidirectional active phase shifter is composed of bidirectional amplifier blocks and passive delay line network blocks. The suitable topology of bidirectional amplifier block is CGA(Common Gate Amplifier) topology and matching circuits of input and output are symmetrical due to design same characteristic of it's forward and reverse way. The direction(forward and reverse way) and amplitude of amplification can be controlled by only one bias voltage($V_{DS}$) using combination bias circuit. And passive delay line network blocks are composed of microstrip line. An 1-bit phase shifter is fabricated by Dongbu HiTek 1P8M 130-nm CMOS technology and simulation results present -3 dB average insertion loss and respectively 90 degree and 180 degree phase shift at 60 GHz.