• 한국대기환경학회:학술대회논문집
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• 한국대기환경학회 2003년도 추계학술대회 논문집
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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)

• 한국미생물·생명공학회지
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• 제3권2호
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• pp.89-93
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• 1975

재내식 발효법에 협사한 조건하에서 맥주를 더욱 방률적으로 생산하기 위하여 발효개시 3일후에 일정양의 새로운 맥즙을 첨가시키고 나머지 발효를 4일내지 6일사이에 완성시켜 보았다. 그 결과 1/3 용량과 $\frac{1}{2}$ 용량의 새로운 맥즙을 체가하고 5일동안 더 발효한 맥주가 미각검사에 합격되므로써 종내외 9일간 발효에 비하여 각각 22%내지 28%의 방율증가가 可能하게 되었다.

• 한국광학회지
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• 제9권1호
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• pp.31-37
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• 1998

Acrylamide의 광중합(photopolymerization)반응에 의해 형성되는 acrylamide photopolymer를 제작하고 홀로그램 형성과정을 설명하였다. MB(methylene blue) 색소에 의한 빛의 흡수 및 표백과정과 TEA(triethanolamine)에 의해 라디칼중합을 하는 acrylamide 중합과정에 대해 자세히 논하였다. Beer-Lambert의 광화학 표백 모델(photochemical bleaching model)을 이용하여, photopolymer의 흡수곁수와 표백률상수(bleaching rate constant)를 구하였다. 그리고 acrylamide photopolymer의 홀로그램 특성에 기여하는 홑몸체(monomer)의 양과 회절효율과의 관계 및 노출량에 따른 회절효율을 측정하였다. 고분자 결정(polymer crystal)의 grain에 의한 산란효과와 정착(fixing)방법에 대해서도 논하였다.

• Asia Marketing Journal
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• 제15권4호
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• pp.187-200
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• 2014

The case study of OB shows dramatic market dynamics between leader brand vs. follower brand similar to Kirin vs. Asahi in Japan for two decades. Almost 20yrs ago, the brand status of OB was dramatically fallen because of the environmental pollution of subsidiary company and harsh competition of rivalry brand. But OB made a ground change in its brand strategy. OB departed from the pride in its past to bet on the new. OB decided to vitalize Cass brand through brand portfolio strategy. They deployed 3 phase articulated marketing plans; Phase I, Acquisition of Cass brand through M&A and strategic segmentation/targeting (1993-2005), Phase 2 - Mega Brand Strategy through Line Extension(2006-2009), Phase 3 - Experiential Marketing focused on Young Culture (2010- present). Finally, OB restored not only brand reputation of Cass and other brands but dominant market position in beer market. Now Cass has been growing rapidly in the last 20 years achieving 50% M/S. The three phases shows the typical successful process of brand management and revitalization adopting brand concept management and S-T-P strategy of manufacturing company.

• 한국식생활문화학회지
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• 제21권1호
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• pp.31-41
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• 2006

The purpose of this study was to examine the use of different sorts of Korean traditional liquor among male and female adults in Seoul and Gyeonggi province, their awareness of them and their preference in an effort to discuss what problems Korean traditional liquors were faced with and how they could gain popularity among people in general. First, It is investigated of drinking frequency by gender, 51.3 percent of the male adults drunk once or twice a week, and 33.2 percent of the female adults drunk once or twice a month. Thus, the men drunk more often than the women. By age, the adults who were in their 20s and 30s were far different from those who were in their 50s above in drinking frequency. Second, regarding what kind of liquor they enjoyed, the men enjoyed Soju the most, followed by beer and traditional liquors. The women enjoyed beer the most, followed by Soju and wine. The favorite liquor of the men was Soju, followed by beer and traditional liquor, and the women most liked for beer, followed by wine and Soju. The female adults preferred low-proof liquor more than the male adults. Third, concerning their awareness of traditional liquor, Andong-soju was most widely viewed as traditional liquor, which were followed by Munbaeju, Gyeongju-gyodongbeopju, Gyeongju-beopju, Gukhwaju, Ssal- makgeolri, and Geumsan-insamju. Overall, they were rarely aware what traditional liquor was. Fourth, as to purchase experience, the men and the older people had more experience to buy traditional drinks than the women and the younger ones. Fifth, as for anju (dishes for traditional drinks), they believed that panfried food and Kimchi should be served with coarse liquor. Panfried and streamed dishes were considered to be good complements to Takju (rice wine) and Cheongju (clear strained rice wine), and pot stew and soup were looked upon as good complements to distilled liquor. The above-mentioned findings illustrated that in order to step up the development of the traditional liquor industry, perpetual research efforts should be put into adding new tastes to unique traditional liquor drinks. And it's required to commercialize those drinks, and multiple P.R. and marketing strategies should be prepared to promote their sales.

• 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.

• Korean Chemical Engineering Research
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• 제51권6호
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• pp.709-715
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• 2013

맥주 폐 효모액(waste from beer fermentation broth, WBFB)은 바이오 에탄올 생산을 위한 우수하고 저렴한 원료이다. 본 연구에서는 바이오 에탄올 생산을 위해 WBFB의 당화능과 발효능을 확인하는 실험을 진행하였다. 당화능은 온도를 30, 40, 50, 60, $70^{\circ}C$로 다르게 하여 실험했는데 온도가 올라감에 따라 당화능은 증가하였고 4시간 후 $60^{\circ}C$와 $70^{\circ}C$에서 많은 양의 glucose가 생산되었다. WBFB와 chemically defined media (CDM) 혼합물에서는 어떠한 미생물의 첨가 없이도 발효가 되어 에탄올이 생산되었다. 동시당화발효능을 30, 40, 50, $60^{\circ}C$의 다양한 온도에서 실험해본 결과 $30^{\circ}C$에서 에탄올이 가장 많이 생산되었다. 또 이 실험은 WBFB, starch 용액 그리고 CDM을 이용하여 수행하였는데 WBFB에 있는 당화 효소와 효모가 어떠한 추가적 미생물 첨가 없이 당화와 발효를 가능케 하는 요인이었다.

• Journal of Microbiology and Biotechnology
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• 제20권4호
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• pp.767-774
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• 2010

In this study, the problems of high caloric content, increased maturation time, and off-flavors in commercial beer manufacture arising from residual sugar, diacetyl, and acetaldehyde levels were addressed. A recombinant industrial brewing yeast strain (TQ1) was generated from T1 [Lipomyces starkeyi dextranase gene (LSD1) introduced, ${\alpha}$-acetohydroxyacid synthase gene (ILV2) disrupted] by introducing Saccharomyces cerevisiae glucoamylase (SGA1) and a strong promoter (PGK1), while disrupting the gene coding alcohol dehydrogenase (ADH2). The highest glucoamylase activity for TQ1 was 93.26 U/ml compared with host strain T1 (12.36 U/ml) and wild-type industrial yeast strain YSF5 (10.39 U/ml), respectively. European Brewery Convention (EBC) tube fermentation tests comparing the fermentation broths of TQ1 with T1 and YSF5 showed that the real extracts were reduced by 15.79% and 22.47%; the main residual maltotriose concentrations were reduced by 13.75% and 18.82%; the caloric contents were reduced by 27.18 and 35.39 calories per 12 oz. Owing to the disruption of the ADH2 gene in TQ1, the off-flavor acetaldehyde concentrations in the fermentation broth were 9.43% and 13.28%, respectively, lower than that of T1 and YSF5. No heterologous DNA sequences or drug resistance genes were introduced into TQ1. Hence, the gene manipulations in this work properly solved the addressed problems in commercial beer manufacture.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1132-1137
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• 2009

Successive application of Saccharomyces cerevisiae DSM 70424 and Saccharomyces rouxii DSM 2535 or DSM 2531 in the production of non-alcoholic beer was investigated. The aim of the study was to consider the impact of the 2 mentioned strains of S. rouxii on the reduction of alcohol content in wort fermented at 12 or $24^{\circ}C$ for 96 hr, applying periodic aeration. The 2 S. rouxii strains were added at the $48^{th}$ hr of fermentation after thermal inactivation of S. cerevisiae cells. The greatest alcohol decrease rate was observed for the treatment containing S. rouxii DSM 2535-fermented at $24^{\circ}C$ (from 1.56 to 0.36%). The concentration of acetaldehyde, diacetyl, and 2,3-pentandione, that have a key role in appearance of 'wort' and 'buttery' off flavors, were significantly lower in S. rouxii-containing treatments fermented at $24^{\circ}C$. S. rouxii-containing treatment fermented at $24^{\circ}C$ showed slightly lower overall flavor acceptability compared to S. cerevisiae-containing treatment fermented at the same temperature. Such score was improved for the products obtained at $12^{\circ}C$.

• 한국식품과학회지
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• 제44권2호
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• pp.235-239
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• 2012

본 연구를 통해 주류 중 와인, 맥주, 곡주(막걸리), 과실주 및 약주의 오크라톡신 A 오염 실태를 조사하였으며, 와인은 0.21 ng/mL, 맥주는 0.028 ng/mL, 곡주(막걸리)는 0.18 ng/mL, 과실주 및 약주는 0.18 ng/mL의 평균 검출량을 보였으며, EU에서 설정하고 있는 기준인 2.0 ng/mL보다 훨씬 낮은 수준이었다. 하지만 우리나라의 기후와 지역의 특성을 고려하여 고온 다습한 남쪽지역에서 생산되는 주류의 오크라톡신 A에 대한 오염실태 조사가 조금 더 이루어져야 할 것으로 생각된다. 또한 주류를 통한 오크라톡신 A의 섭취추정량 0.0008 ng/b.w.day는 EU에서 권고하는 오크라톡신 A 일일섭취한계량(TDI) 중 주류를 통해 섭취하는 오크라톡신 A의 TDI값의 4.5%인 0.2 ng/b.w.day에 비하여 훨씬 적은 양으로 우리나라는 주류에 의한 오크라톡신 A에 대하여 안전하다고 판단된다.