• Proceedings of the Korea Environmental Mutagen Society Conference
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• 2003.10a
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• pp.105-105
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• 2003

• 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.

• Journal of the Korean Chemical Society
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• v.9 no.1
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• pp.41-44
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• 1965

The properties of Fe(II)-7-nitrose-8-hydroxyquinoline-5-sulfonate have been studied spectrophotometrically at 700$m{\mu}$, $26^{\circ}C$. The absorbance of the complex shows a maximum at pH 6.0 and good thermal stability. Excess of the ligand and the reducing agent do not interfere the formation of the complex. The composition of the complex is found to be 3:1 ligand to metal species by molar ratio and continues variation methods. Calibration curve follow Beer's law over the range of concentratiion studied.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.11-19
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• 2010

This study was conducted to investigate consumer behavior and perception related to alcoholic beverages and Korean rice wines (yakju). Self-administered questionnaires were collected from 254 male and female adults in the Gyunggi-area of Korea. Male respondents were significantly more likely to drink more often, consume greater amounts and spend more on alcoholic beverages. Male respondents preferred, in order, soju, beer and wine. Female respondents preferred, in order, beer, wine and soju. Most of the respondents (69.2%) showed conservative consumption behaviors, and indicated they would drink a new product when it became popular. Flavor/taste was the most important attribute when selecting alcoholic beverages. The reasons for drinking yakju were "high quality" and "considering health". The most answered reason for low market share of yakju was lack of publicity and marketing.

• Korean System Dynamics Review
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• v.12 no.4
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• pp.157-175
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• 2011

The purpose of this paper is to find out the effects of the gambler's fallacy bias on the supply chain. For this study, the simulation was based on a casual structure of the Beer Distribution Game from Sterman(2000)'s Business Dynamics and designed into 2 different models : the first model carries the exact same structure as the reference mentioned above and for the second model, the comparison model is used reflecting gambler's fallacy bias. Each model has 2 different demand patterns. The 4 cases of models was tested with 1,000 different random number seeds. The results for the simulation are following : In the aspect of the inventory and out of stock, the basic model resulted better than the comparison. However, in the bullwhip effect, the comparison model has less than the basic in terms of the level demand pattern. But there was no significant difference in the cycle demand.

• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.356-357
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• 2005

• 대한관절경학회:학술대회논문집
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• 2006.11a
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• pp.16-17
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• 2006

• 대한관절경학회:학술대회논문집
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• 2006.11a
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• pp.22-23
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• 2006

• Microbiology and Biotechnology Letters
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• v.3 no.1
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• pp.23-29
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• 1975

Brewer's worts were fermented under five different conditions in each of which one of the five elemental factors involved in the conventional batch fermentation, i. e., fermentation period, heterothermal condition, spontaneous agitation, stratification, and foam covering, was forced to alter remaining other factors unchanged. The resulting beers were analyzed for their flavor components gas-chromatographycally and all of the five factors were found to be necessary for the development of the characteristic flavor of traditional beer.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2003.11a
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• pp.243-244
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• 2003

오존은 매우 불안정한 물질로서, 기타의 환경 대기 가스 분석법에서와 같이 해당 성분의 측정기를 표준 가스로 교정한 후 분석할 수 없다. 이러한 이유로, 환경 대기 중의 오존을 분석하는 일반 분석기의 교정을 목적으로, 본 연구실에서는, 국가 일차 오존 표준분광기(O$_3$-SRP)를 제작하여 운영하고 있다. 운영되고 있는 $O_3$-SRP의 측정 원리는 자외선 흡광 광도법이며, 농도값의 결정은 순수하게 Beer-Lambert 법칙에 따른다. Beer-Lambert 법칙에 따라서 오존 농도를 절대적으로 측정하기 위해서는 몰 흡광계수, 광로의 길이, 투과도, 온도 및 압력을 정확히 측정하여야 한다. (중략)