• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.377-386
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• 2015

The purpose of this research was to appraise physicochemical properties by utilizing different Mit-sool, Juk, Seolgi-tteok, and Godubap, to produce traditional liquor. In all experimental plots, pH and amino acidity tended to increase with duration of fermentation. Titratable acidity displayed a very high number on the second day but then tended to decrease as fermentation progressed. Sugar contents were highest on the fourth day and tended to decrease with time. Alcohol content increased sharply at the initial stage of fermentation and increased gradually. On the 15th day, traditional liquor made with Godubap recorded the highest alcohol content. Common free sugar components were glucose and sorbitol. Common free organic acid components were lactic, succinic, citric, tartaric, malic, and acetic acids. Volatile flavor compounds were six alcohols, five esters, three aldehydes, and two ketones. Regarding overall acceptability in the sensory evaluation, traditional liquor using Seolgi-tteok as Mit-sool scored the highest. Overall, even though different types of Mit-sool had different physicochemical properties, there were no significant differences in volatile flavor compounds or sensory evaluation scores.

• Food Science and Industry
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• v.53 no.1
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• pp.84-91
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• 2020

In the Joseon dynasty one in seven houses enjoyed their home-brewed alcoholic beverages, which lead to the development of a variety of Korean traditional liquors throughout the country. However, when Korea was under Japanese rule, Korean traditional alcoholic beverages disappeared during this period. Since the 1980s, the Korean government has tried to revitalize the traditional alcoholic drinks unique to Korean culture and taste. Nevertheless, the development of traditional liquors is subjected to many constraints due to current market demand and liquor laws. To address this, we propose some suggestions that should be implemented ahead. First, it is necessary to revise the term traditional liquor including makgeolli as 'Korean sool' to expand the market size. Secondly, the use of koji and excellent yeast isolated from nuruk should be scientifically modernized. Lastly, the government should establish the National Korean Sool Research Institute. These practices will contribute to the succession of Korean liquor and its globalization.

• The Journal of Korean Medical History
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• v.18 no.2
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• pp.93-135
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• 2005

This paper seeks to contemplate the background of the advent of acupuncture specialists and the social status of doctors including acupuncture specialists, by examining their activities of in the times of SunJo, GwangHaeGun, and InJo through the chronicles of Chosun Dynasty's Official Records. In addition, the meaning of Lee Hyung Ik's BunChimSool, which was even referred to as 'peculiar', and what diseases were meant to be cured by it were looked into.

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.503-508
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• 2009

The principal objective of this study was to evaluate the physicochemical properties and volatile compound contents of Moju acquired from 12 restaurants in Jeonju. The alcohol contents were lower than 2.1%, and the pH values ranged from 3.85 to 4.38. Total acidity, $^{\circ}Bx$, and UV absorbance values differed among the samples according to the type of side materials added. Reducing sugar contents were found to be substantially superior to other commercial takju variants. Malic and lactic acid contents were higher than the contents of other organic acids, and the free sugar contents were as follows: maltose>glucose>fructose. Overall, the high b (yellowness) and cP values were attributable to the turbid yellow and heavy condition of the samples. The volatile compound contents of Moju were analyzed via GC and GC/MSD. 30 components were identified, including 3 alcohols, 12 esters, 7 hydrocarbons, and 4 aldehydes. Among the alcohol compounds, benzeneethanol levels were higher than the levels of isoamyl alcohol. Ethyl caprate, ethyl palmitate, and ethyl linoleate, which were fundamentally attributable to origin liquor, were highest among the 12 esters. (E)-cinnamaldehyde, which was the most abundant among 7 hydrocarbons, and (E)-cinnamyl acetate contents were attributed to the presence of cinnamon, a common supplement in the processing of Moju.

• Korean Business Review
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• v.9
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• pp.232-260
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• 1996

• The Korean Nurse
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• v.5 no.6 s.26
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• pp.43-45
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• 1966

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2005.10a
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• pp.63-64
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• 2005

• The magazine of the Korean Society for Advanced Composite Structures
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• v.6 no.3
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• pp.24-31
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• 2015

• The Journal of the Korean dental association
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• v.11 no.5
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• pp.347-352
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• 1973

• Transactions of the Korean Society of Mechanical Engineers
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• v.8 no.5
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• pp.469-475
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• 1984

In dual phase steel composed of martensite and ferrite which are different in deformation behavior, the quantitative estimation of fracture toughness is investigated by the R-curve method and the stretched zone method of JSME Sool. In the homogeneous material J$_{IC}$ value measured by the R-curve method and the stretched zone method are almost equivalent each other, but in the inhomogeneous material J$_{IC}$ value by the stretched zone method is overestimated than that by the R-curve method. Such a overestimation for the J$_{IC}$ is due to the continuous plastic blunting of ferrite after the stretched zone width in martensite reached critical value which overmeasures the critical stretched zone width.width.