• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.828-831
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• 2013

Fermentation patterns of apple Gochujang mash prepared with different addition times of red pepper powder were investigated. Red pepper powder was added into Gochujang mash before and after fermentation of the mash. In the apple Gochujang mash without red pepper powder, viable yeast cell counts of Zygosaccharomyces rouxii Y-80 increased to 6.5 log CFU/g shortly after five days of fermentation, and ethanol concentration reached its maximum value (3.8% of the total volume) after 15 days of fermentation. On the other hand, in apple Gochujang mash prepared by the initial addition of red pepper powder before fermentation, viable yeast cell counts increased to 7 log CFU/g after 20 days of fermentation, and ethanol concentration reached 1.3% after 25 days of fermentation. Yeast growth and ethanol production were stimulated in the Gochujang mash without red pepper powder. Sensory evaluation scores were similar in the apple Gochujang regardless of addition time of red pepper powder.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.339-348
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• 1996

Physicochemical and sensory characteristics of Korean traditional alcoholic beverages, such as Kwahaju, Sokokju, Baikhaju, Samhaeju and Hosanchun were investigated during fermentation with the difference of input step and treatment of rice and Nuruk (Korean-style bran koji). pH values in all treatments were similar to be ranged $3.1{\sim}3.2$, but acidity of the treatment brewed without seed mash was $1.5{\sim}2$ times higher than that of the treatment brewed with seed mash. The concentration of alcohol in all treatments increased as the concentration of the Nuruk increased. The alcohol concentrations of Samhaeju and Hosanchun ranging from 6.5% to 7.7% were higher than those of Kwahaju, Sokokju and Baikhaju ranging from 7.9% to 10.6%. Residual reducing sugar contents of Kwahaju, Sokokju and Baikhaju ranging from 4.6 g/L to 9.7 g/L were lower than those of Samhaeju and Hosanchun ranging from 14.2 g/L to 15.5 g/L. The consumed total sugar contents of Kwahaju, Sokokju and Baikhaju ranging from 125.4 g/L to 159.2 g/L were higher than those of Samhaeju and Hosanchun ranging from 111.2 g/L to 123.8 g/L, and the treatments brewed with seed mash showed more sugar consumption than the treatments brewed without seed mash. Sensory quality in the treatments brewed with seed mash was better than those of without seed mash. Concentration of Nuruk and preparation of seed mash from it were critical factors compared to input step and treatment of rice in Korean traditional alcoholic beverage brewing.

• Journal of Welding and Joining
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• v.18 no.3
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• pp.25-31
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• 2000

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.847-854
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• 2003

In general cooked rice would be used as a major raw material for making Takju. In this case quality, taste and storage time of Takju were not fully satisfied. Fermentation conditions for Takiu mash were examined by using the germed brown rice in this study. In case of the germed brown rice on 2nd stage mash, alcohol was slowly generated in comparison with the cooked rice. Reducing sugar was slowly produced and the amount of reducing sugar was low. The sugar content was created at a uniform rate. The pH was shown to be higher in mash of the germed brown rice than that of the cooked rice. Acidity change showed a similar inclination to pH change. The degree of yeast growth on the mash of the germed brown rice was revealed to be slightly lower than that of the cooked rice. Temperature of mash was kept to be constant after 3 days from fermentation. Fusel oil produced from the mash of the germed brown rice was less gernerated in comparison with the cooked rice. Amount of amino acid in case of the germed brown rice was indicated to be higher. Takju made with the germed brown rice was shown to be 1.3 times in overall taste, 1.5 times in refreshing as compared with Takju made with the cooked rice. However there are no differences between them in flavor and color of Takju. In overall acceptance Takju made with the germed brown rice was shown to be 1.3 times as compared with Takju made with the cooked rice. In conclusion the germed brown rice was expected to be able to be better in Takju quality.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.06a
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• pp.1376-1380
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• 2005

In recent automotive industry, vehicle weight can be reduced by one-step forming of tailored blanks welded with two or more sheets of metal blanks. Tailored blank(TB) welding is a production method for blanks involving welding together materials of different quality, thickness, and coating, and has proved popular in fabrication automotive parts. This paper deals with the forming characteristics of mash seam welded tailored blanks. Using these forming characteristics, the bumper beam was developed using the mash seam welded tailored blank with the different thickness. We performed the forming simulation with respect to strain distribution on blank during the stamping of the bumper rail part. Based on these results, we made some stamping tryouts with selected types of blank designs to investigate the formability of tailored blank with different thickness. During the tryouts, we knew that it was important the BHF(Blank Holding Force). We obtained to reducing 10.5% weight and cost with adapting the bumper beam of automotive component using the tailored blank of mash seam welding.

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.3
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• pp.317-320
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• 1994

An experiment was carried out with village chicken at the laying stage raised on the semi-intensive system on three feeding treatments with each of 30 birds replicated three times. The three feeding treatments were: layer mash only, layer mash and corn as choices and choices of a high protein concentrate and corn. Feed and protein intake was significantly higher for birds on the layer mash and lower for birds on the choices of a high protein and corn diet. There was no differences in egg production for the birds fed the layer mash either alone or a choice with corn but lower for the birds on the choices of a high protein feed and corn. There was no differences in egg weight and gross efficiency for all treatments. The practice of choice feeding layer mash and corn could be adopted by farmers rearing village chicken under the semi-intensive system due to the lower cost.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2007.10a
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• pp.135-138
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• 2007

Essay education has been multifariously accomplished through school curriculums, private institutions and online education systems. However we can easily find misspellings from students' writing, and them still not being able to describe their own experiences logically and skillfully in schools. In this paper, we propose the web-based essay correction system using mash-up service, ECSUM, implemented for improvement of a students' logical writing ability applying a logical writing correction module with six steps. Using the proposed system, students can obtain logical writing skills using a mash-up service and teachers can help their students to improve their logical ability of self-expression.

• Applied Biological Chemistry
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• v.16 no.2
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• pp.85-93
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• 1973

These experiments were carried out to study influences of the kind of yeasts and of brewing condition on fermentation of Takjoo mash. The results obtained were as follows: 1. Kind of yeasts and the number of yeasts in mash. When the first stage mash was fermented at $20^{\circ}C$ for $1.5{\sim}2.5$ days and at $25^{\circ}C$, $30^{\circ}C$ for $1{\sim}2days$, in the second stage mash that was fermented at high temperature, the number of yeasts was less as compared with the case of fermentation at low temperature, but the living yeasts number of Takjoo yeast strain Dm-1 was more than those of sake yeast, strain No. 7. 2. Kind of yeasts and composition of ripened mash. 1) In the secondstage mash that was fermented at high temperature($30{\sim}35^{\circ}C$), alcohol percentage of ripened mash using the selected Takjoo yeasts (strains: Dm-1, Y-1) was remarkably higher than the case of another yeasts (strains: No.7, No.6, No. 396, No. 1). 2) Acidity of mash had a little differences between strain Dm-1 and strain No. 7. 3) In the second stage mash that was fermented at high temperature ($30{\sim}35^{\circ}C$), the amount of Formol-N using strain Dm-1 was remarkably less than strain No.7. 3. Brewing condition and alcohol percentage of mash. 1) The fit amount of wheat bran Kuk addition per material was 3 percentage and it was adequate to use the mixture of wheat flour Kuk 20 percentage and wheat bran Kuk 1-2 percentage. 2) Though brewing concentration of the first stage mash was duiluted by twice of general brewing concentration, the yeast reproduction was normal. 3) In addition of wheat flour $80{\sim}140g$ per 180ml water, alcohol percentage of the mash increased almost propotionally according to the increase of the amount of wheat flour. 4) It was recognized that three stage brewing was superior in method to two stage brewing at present.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1997.03a
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• pp.222-225
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• 1997

This paper describes experimental investigation on the forming limit for mash-seam welded sheets. The uniaxial tensile test was conducted to evaluate the mechanical properties of weld bead. Experimental forming limit diagrams were investigated for the different thicknesses and properties of welded sheets.

• Proceedings of the KIEE Conference
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• 2002.07b
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• pp.844-847
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• 2002

본 논문에서는 단상 thyristor 정류기 구조의 대전력 150KVA급의 mash seam 용접기에 용접 센터링등 여러 가지 용접 효율 향상을 위한 부가 장치를 포함한 용접장치 개발을 통한 용접품질 분석결과를 보이고 있다. 일반적으로 제철소에 사용되는 수10KVA급의 용접기들은 그동안 전량 수입에 의존하던 것을 공동연구를 통해서 국산화에 성공하였다. 본 시스템은 기존의 타사제품의 기능을 포함하여 용접 센터링 장치, 용접 전후단 의 크램핑기능, 선후행 코일의 선단부를 절단하는 shear ing 기능, 용접 휠높이 자동조절기능을 포함하였으며, 자체 설계된 대전력용 변압기, 대전력 절환용 thyristor 제어들을 포함한 용접기로써 기존의 타사제품에 비하여 기능적, 성능적으로 향상된 형태로써 용접 성능 검사에서도 양호한 결과 얻었다. 본 논문에서는 mash seam 용접기의 기본적인 기능설명과 개된 용접기를 기능별로 설명하고, 실용접 결과를 소개하여 향후 계획을 제시한다