• 한국산학기술학회논문지
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• 제21권1호
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• pp.739-744
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• 2020

이번 연구의 목적은 pH, 적정산도, 형광소실도(△F)를 이용하여 혼합주의 부식위험성과 부식능에 대해 평가하고자 하였다. 실험군은 다음과 같이 분류하였다: 소주, 깔라만시+소주, 요구르트+소주, 콜라+소주, 에너지드링크+소주. 혼합주는 소주와 음료수를 7:3의 비율로 혼합하였다. pH와 적정산도(TA5.5, TA7.0; 음료의 pH를 5.5와 7.0까지 끌어 올리는데 필요한 1M NaOH의 양)는 교반하면서 pH미터기를 이용하여 측정하였다. 혼합주의 부식능은 우치를 1, 2, 4, 6시간 동안 침적하였다가 각 시간마다 꺼내어 quantitative light-induced fluorescence (QLF-D)를 이용하여 촬영, 분석하였다. 연구 결과, 혼합주는 평균 pH는 3.17 ± 0.50, 소주의 pH는 8.6 ± 0.01를 나타내었다. TA5.5와 TA7.0는 각각 0.5~18, 0.5~23.5의 분포를 나타내었다. 요구르트 혼합주를 제외한 나머지 혼합주의 △F는 시간이 지남에 따라 증가하였으며, 요구르트 혼합주에서는 부식이 나타나지 않았다. 결론적으로, 깔라만시 혼합주가 가장 강한 산성과 부식능을 보였으며, 요구르트가 가장 약한 부식능을 나타냈다. 혼합주는 치아 법랑질에 강한 부식위험성을 가지고 있으므로, 이에 대한 주의와 교육이 필요할 것으로 사료된다.

• 수산해양기술연구
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• 제26권3호
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• pp.288-294
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• 1990

혼합연료의 혼합성에서 보았을 때, #6 오일은 메타놀, 에타놀, 프로파놀등 어느 알콜과도 혼합하지 않고 급격한 분리 현상을 일으켰으며, #1 오일과 메타놀의 혼합에서도 알콜 함량이 매우 낮을 때를 제외하고는 거의 혼합되지 않았다. 에타놀과 프로파놀만이 #1 오일과 균일한 상태(homogeneous condition)로 혼합되었다. 인화점은 알콜 함량의 증가에 의해 급격히 하락하다가 알콜 함량 20% 이상에서 순수한 알콜과 차이를 보이지 않았으며, 점성은 에타놀 혼합의 경우는 혼합비의 증가에 따라 완만히 감소하였으나, 프로파놀의 경우는 증가하였다. 화염의 용적은 알콜 증가에 따라 감소하고 길이도 짧아졌으나 에타놀 혼합체의 경우에만 예외를 나타내었으며, 휘도도 알콜 증가에 따라 눈에 띄게 감소하였다.

• 약학회지
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• 제23권3_4호
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• pp.133-140
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• 1979

The adsorption of erythrosine in the aliphatic alcohols by antibiotics such as ampicillin anhydrous, ampicillin trihydrate, amoxicillin trihydrate, cephalexin monohydrate was studied. The adsorption isotherms were all described with Freudlich equation. From the various experimerts, it was found that the adsorption of erythrosine by antibiotics in the aliphatic alcohols was affected by the solubility of adsorbents. The adsoption in the mixture of aliphatic alcohols and water is related with the dielectric constant of mixed solvents. According to increase in the pH values of aqueous solution, the adsorption of erythrosine for antibiotics is decreased, but increased in the mixture of aliphatic alcohols and water. The adsorption of erythrosine in the suspension of antibiotics showed a correlation with the temperature. Colloidal silica which is used as stabilizer had a favorable effect on the adsorption of erythrosine in the suspension of antibiotics.

• Preventive Nutrition and Food Science
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• 제14권3호
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• pp.220-225
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• 2009

In this study, the color value, water solubility, swelling power and sensory evaluation of Dioscorea batatas was examined with the addition of functional additives such as sugar alcohols and organic acids to investigate the browning inhibition and preference of these additives. Treatment with erythritol and citric acid were found to result in the highest hunter L-value, solubility and swelling power relative to the other functional additives. Therefore, erythritol and citric acid were selected as additives for Dioscorea batatas. The Dioscorea batatas containing the mixed additives (erythritol and citric acid) showed higher brightness, water solubility and swelling power than those containing only a single additive. In addition, the color and taste preference determined in the sensory evaluation had higher values when the mixed additives were used.

• 대한화학회지
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• 제41권6호
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• pp.284-291
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• 1997

양이온성 계면활성제인 Cetylpyridinium Chloride(CPC)와 비이온성 계면활성제인 Triton X-100(TX-100)의 혼합계면활성제가 n-알코올(메탄올, 에탄올, 1-프로판올, 1-부탄올 및 1-펜탄올) 수용액에서 나타내는 임계미셀농도값($CMC^*$)을 25$^{\circ}C$에서 UV 분광광도법으로 측정하였다. 이들 $CMC^*$ 값들로부터 여러 가지 열역학 함수값들을 유사상태분리모델(pseudo-phase separation model)을 이용한 식에 의해 계산하였으며 그 값들을 상호 비교하였다. 그 결과 n-알코올들을 첨가한 CPC/TX-100 혼합계면활성제의 미셀화는 비이상적 혼합미셀모델과 잘 일치하였으며, 이상적 혼합미셀모델과는 음의 벗어남을 보였다.

• 동아시아식생활학회지
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• 제14권2호
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• pp.123-130
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• 2004

The physicochemical and sensory qualities of pumpkin jams replaced sucrose with sugar alcohols were investigated during storage at 2$0^{\circ}C$. Pumpkin jam was prepared with steamed ground pumpkin, mixed with sucrose only(50%), sorbitol (sucrose 30%＋sorbitol 20%) or maltitol (sucrose 30%＋maltitol 20%). Final sweetness of each pumpkin jam was 64$^{\circ}$ Brix. During 60 days of storage there were no differences in acidity and pH among treatments. Reducing sugar content was higher in sucrose, compared to maltitol or sorbitol. During storage, Hunter L, a and b values increased; L and b values were the highest in maltitol and a value were the highest in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sugar and the lowest in maltitol. Sensory evaluation results showed that the mean scores of color, clarity, flavor and overall acceptability were the highest in maltitol, compared to sucrose or sorbitol. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot comprised of first principal component (58.79%) and second principal component (20.94%).

• 한국미생물·생명공학회지
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• 제27권3호
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• pp.236-245
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• 1999

Andong Soju is a Korean traditional distilled liquor brewed with Nuruk which is cultured with wild microorganisms. To provide useful information for scientific production and systematic quality control of traditional distilled liquor, the effects of mixed culture of the alcoholic yeasts and saccharifying molds isolated from the Nuruk, and mashes on the flavor and sensory characteristics were investigated. Distillate from mashes cocultured with Saccharomyces cerevisiae and Hansenula anomala using Mucor Nuruk was compared with distillate from mashes brewed with Andong Nuruk and with distillate from plant fermented mashes to analyze their flavor characteristics. The volatile flavor compounds in distillates were analyzed by GC and GC-MS using direct injection, solvent extraction, and purge & trap methods. Alcohols such as 3-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, and 2-phenyl ethanol; aldehydes such as acetaldehyde and 2-furancar-boxaldehyde; esters such as ethyl ester of acetic acid, hexanoic acid, octanoic acid, decanoic acid; alkanes, alkenes, ketone, sulfur, and pyrone compounds were detected. Alcohols were chief components of flavor compounds. No significant difference in overall acceptability test was shown among three experimental groups(p<0.05), but Nuruk-like aroma, Kaoliangchiew-like aroma, sweet taste, and well rounded mouthfeel showed significant differences among them(p<0.05).

• 한국수소및신에너지학회논문집
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• 제31권2호
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• pp.250-258
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• 2020

This study was conducted to analyze the impact of low level bio-alcohols that can be applied without modification of vehicles to improve air quality in Korea. The emissions and fuel economy of low level bio-alcohols mixed gasoline fuels of spark ignition vehicles, which are direct injection and port fuel injection, were studied in this paper. As a result of the evaluation, the particle number (PN) was reduced in all evaluation fuels compared to the sub octane gasoline without oxygen, but the correlation with the PN due to the increase in the oxygen content was not clear. In the CVS-75 mode, emitted CO tended to decrease compared to sub octane gasoline, but no significant correlation was found between NMHC, NOx and fuel economy. In addition, it was found that the aldehyde increased in the oxygenated fuel, and there was no difference in terms of the amount of aldehyde generated among a series of bio-alcohol mixed fuels.

• Preventive Nutrition and Food Science
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• 제13권3호
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• pp.249-252
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• 2008

Flow behaviors of sweet potato starch (SPS) pastes (5% w/w) were studied in the presence of various sugars (xylose, glucose, fructose and sucrose) and sugar alcohols (xylitol and sorbitol). The flow properties of SPS-sugar mixtures were determined from the rheological parameters of power law model. The vane method was also employed for determining yield stresses of SPS-sugar mixtures directly under a controlled low shear rate. At $25^{\circ}C$ all the samples showed shear-thinning behaviors ($n=0.35{\sim}0.44$) with yield stress. The consistency index (K) values of SPS-sugar mixtures increased in the following order: sorbitol> xylitol> control (no sugar)> sucrose> fructose> glucose> xylose, showing that the addition of sugar alcohols enhanced the K values. The yield stress values were reduced in the presence of ugars and sugar alcohols and they also increased with an increase in swelling power of starch granules in the SPS-sugar mixture systems.

• 한국식품영양과학회지
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• 제18권4호
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• pp.435-443
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• 1989

Pichia pastoris의 배양조건과 배지의 탄소원에 따른 alcohol-oxidase의 생성기능과 alcohol-oxidase의 기질특이성을 실험하기 위하여 P. pastoris CBS 2612와 P. pastoris CBM 10의 2균주에 대하여 실험하였다. 배양조건에 따른 효소생성은 glucose를 탄소원으로 첨가한 mineral salt medium에서 균체를 정상기까지 배양하여 methanol이 함유된 배지에서 재배양하는 2단계 배양법의 경우가 균체를 직접 methanol배지에 배양한 경우보다 효율적이었으며 생성된 총효소량도 전자의 경우가 후자에 비해 약 1.7배 정도 많았다. 다음 탄소원에 따른 효소생성능을 비교하였다. 먼저 직쇄alcohol을 탄소원으로 사용한 경우 methanol을 제외한 ethanol, propanol, butanol 그리고 pentanol에서는 효소가 생성되지 않았고 또한 이 직쇄alcohol을 methanol과 혼합한 경우에도 극미량의 생성에 그쳤다. 여러가지 탄소화합물(glucose, xylose, lactose, glycerol, galactose, saccharose, sorbose, lactic acid, acetic acid)을 탄소원으로 사용하면 methanol에 의해 생성된 효소량보다 훨씬 작았으나 이들을 methanol과 혼합 사용하면 효소생성량은 급격히 증가하였고, 특히 xylose, lactose 그리고 lactic acid의 경우는 methanol 단독 사용시보다 오히려 다량 생성되었다. 시험 2균주 중에서도 어떤 경우에서든지 P. pastoris CBS 2612가 alcohol-oxidase 생성능이 더 좋은 것으로 나타났다. 효소의 기질특이성은 효소를 기질에 반응시킬때는 교반을, 그리고 효소 활성측정은 alcohol-oxidase가 methanol을 분해하여 생성한 formaldehyde를 직접 정량 하였을 경우 탄소쇄가 7개 이하인 직쇄alcohols과 불포화alcohols, 그리고 일부2급alcohols(isobutyl alcohol, isoamyl alcohol)에도 특이성이 있었다.