• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1785-1791
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• 2012

This study aimed to characterize and compare makgeolli (a Korean rice wine) made using different raw materials. Five cultivars of rice and wheat flour were used as starch materials for makgeolli and assessed for their moisture, crude lipid, crude protein, and crude dietary fiber content. Overall, wheat flour was higher in crude lipid and crude protein and lower in moisture than rice. Makgeolli characteristics were assessed for pH, total acids, organic acids, free sugars, color and appearance. We found no significant differences in pH and total acids between makgeolli made from rice and wheat flour. In addition, the major free sugar in the makgeolli made from rice and wheat flour was glucose, although the content of total free sugars was lower in the wheat flour makgeolli (67.75 mg/mL) than the rice makgeolli (76.41~84.53 mg/mL). In terms of organic acids content, the total organic acid content was highest in the wheat flour makgeolli, while the major organic acids of the makgeolli made from rice and wheat flour were lactic acid and succinic acid, respectively. There were no significant differences in color values among rice makgeolli, but the rice makgeolli was higher in sensory scores (indicating preference) than the wheat flour makgeolli. As the degree of milling increased, moisture, crude lipid, and crude protein in the rice decreased. Acetic acid in the makgeolli also decreased, while there were no significant differences in pH, total acids, free sugars, color values, and sensory scores (except fruitiness). Traditional nuruk (TN) and cultured nuruk (CN) were compared as fermentation starters. Nuruk is a Korean traditional starter for fermentation of makgeolli and a raw material for makgeolli making. The pH in the makgoelli made with TN and CN were 4.29~4.65 and 4.02~4.23, respectively. Total organic acid content was higher in the TN makgeolli (3.5~6.3 mg/mL) compared to the CN makgeolli (2.3~4.3 mg/mL). The content of free sugars in the makgeolli made with CN was higher (59.44~73.34 mg/mL) than that with TN (56.45~59.75 mg/mL). The Hunter color test showed that makgeolli made with TN was lighter and higher in red and yellow color compared to CN. Overall sensory acceptability was higher in the CN makgeolli compared to the TN makgeolli.

• Korean Journal of Poultry Science
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• v.32 no.2
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• pp.101-106
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• 2005

This study was designed to estimate effect of wood vinegar on meat quality in old Layer which was low production and low economic value. The old layer chickens were used to resource for income increase of layer farm and protein supply. Two hundred forty Isa Brown chickens were assigned with control(Broiler feed), Treatment 1 (Broiler feed with addition of domestic wood vinegar $0.8\%$) and Treatment 2(Broiler feed with addition of foreign wood vinegar $0.4\%$). Feed intake of control group was lower 3g than other treatments. This is the reason of result that what organic acid in wood vinegar of treatment groups affect to feed digestibility, The different of chicken production was depended on ingredient and included value of wood vinegar in domestic and foreign. Foreign wood vinegar have organic acids which that functionally act sexual Pheromone so that promote endocrine matter. This is reason that old Layer chicken increase to egg production rate. Treatment 2 group effect to thigh meat rather than breast meat and improve to value of crude fat and meat color. The Meat quality and sensory test of thigh meat of foreign wood vinegar was better appraise rather than that of domestic wood vinegar. Because foreign wood vinegar make to fine of meat tissue and to decline cooking loss and also to increase juiciness and tenderness on sensory test.

• Environmental Engineering Research
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• v.12 no.5
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• pp.224-230
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• 2007

The objectives of this study were to evaluate the change of molecular weight (MW) profiles in natural organic matter (NOM) through various treatment processes (coagulation, granular activated carbon (GAC), and ozonation) using high performance size exclusion chromatography based on ultraviolet absorbance and dissolved organic detection (HPSEC-UVA-DOC). In addition, relationships between MW profiles and disinfection by-production (DBP) formation were evaluated. Each treatment process results in significant different effects on NOM profiles. Coagulation is effective to remove high molecular weight NOM, while GAC is effective to remove low molecular weight NOM. Ozonation removes only a small portion of NOM, while it induces a significant reduction of UV absorbance due to breakdown of the aromatic groups. All treated waters are chlorinated, and chlorination DBPs such as trihalomethanes (THMs) and haloacetic acids (HAAs) are measured under formation potential conditions. Both THM and HAA formation potentials were significantly reduced through the coagulation process. GAC was more effective to reduce THM formation compared to HAA formation reduction, while ozonation showed significant HAA reduction compared to THM reduction.

• Korean Journal of Soil Science and Fertilizer
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• v.47 no.2
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• pp.127-132
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• 2014

The effect of thermal pretreatment conditions on hydrolysis characteristics of dairy manure and sawdust mixtures has been evaluated. Thermal pretreatment temperature varied between 35 and $120^{\circ}C$ and the period of the treatment changed between 30 and 1440min (24h). As thermal pretreatment temperature and duration increased, organic material solublization rates were improved. Maximum solubilizations of chemical oxygen demand (SCOD), carbohydrates, and volatile fatty acids(VFAs) were observed when dairy manure treated for one day at $120^{\circ}C$. Although one day treatment duration at $120^{\circ}C$ showed the highest SCOD, soluble carbohydrates, and VFAs concentration, its hydrolysis rate was only about 12%. The results reveal that the thermal pretreatment conditions tried in this study are not enough to solubilize the organic matter contained in dairy manure and sawdust mixtures. In order to maximize hydrolysis performance, the further research needs to determine the factors influences on organic material solubilization in addition to thermal pretreatment temperature and duration.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.3
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• pp.190-195
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• 2001

The objective of this study consists in finding the ways to make soybean cake (which is made of soaked soybean flour containing protein and lipid) a scientific and practical food even more easily. This study took a measurement of the change of pH, organic acid, microorganism, retrogradation and so soon. observing soybean cake prepared with soybean flour containing 6% of soybean oil at room temperature(19$^{\circ}C$) in two types of packaging, that is to say, $CO_2$ modified packing(CMP) and liner low density poly ethylene(LLDPE) packaging. As storing time went by, packed soybean cake didn't appeared in 12 days, either. Using modified atmosphere packaging soybean cake showed higer pH as well as less organic acid than unpacked. In addition, mould method makes water - activity lower, and it Puts a curb on the development of aerobic perishable microorganism and the retrogradation of rice cake. Unpacked soybean cake showed higher values than CMP Soybean Cake with enthalpy of retrogradation and the longer storing period the greater retrogradation process. Thus, storing or circulation period can be increased effectively without chemical or physical treatment.

• Journal of the Korean Chemical Society
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• v.36 no.6
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• pp.879-888
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• 1992

Separation of the optical isomers of free amino acids by a reversed phase high performance liquid chromatography has been studied by adding a copper(II) complex of L-proline or L-proline derivatives (hydroxy-L-proline, N-benzyl-L-proline, p-xylenyl-L-proline, p-xylenyl-hydroxy-L-proline) in the mobile phase. An OPA postcolumn detection system was used for the detection of amino acids. The chromatographic properties for the free amino acids were discussed in terms of the pH, the kinds and concentration of chelate or organic modifier. The retention behaviors of the free amino acids were considerably different from, those of DNS-amino acids or DABS-amino acids. The enantioselectivity of the free amino acids was better than that of derivatized amino acids. The enantioselectivity between the optical isomers observed by use of the Cu(II)-p-xylenyl-L-proline chiral cheleate was the best among the several copper(II) chelate. A separation mechanism could be illustrated not only by the hydrophobic interaction of the diastereomer with stationary phase but also by the steric effect of the ligand exchange reaction between the free-amino acids and copper chelate.

• Journal of the Korea Organic Resources Recycling Association
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• v.25 no.3
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• pp.55-62
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• 2017

In this study, we investigated the effect of seaweed (SW) addition on the anaerobic digestion of food waste (FW). Anaerobic batch experiments were carried out at various substrate concentrations (2.5 to 10.0 g VS/L) and mixing ratios (FW:SW=100:0, 75:25, 50:50, 25:75 and 0:100 on VS basis) of FW and SW. The methane yield of FW alone was 394, 377, 276, $49mL\;CH_4/g\;VS_{added}$ at each substrate concentration (2.5 to 10.0 g VS/L). In cases of co-digestion, methane yield decreased (up to 15 %) with increasing mixing ratio of SW at low substrate concentration (2.5 to 5.0 g VS/L), while it increased (up to 240 %) at high substrate concentration (7.5 to 10.0 g VS/L). The synergistic effect was calculated based on the amount of methane generated from the single-feedstock digestion of FW and SW. The synergistic effect was not found at 2.5 and 5.0 g VS/L. However, the synergistic effect increased (up to 25% = synergistic increment/total methane production at 10.0 g VS/L, FW:SW=50:50) with increasing the ratio of seaweed at 7.5 and 10.0 g VS/L. At 10.0 g VS/L of FW alone, the accumulated amount of organic acids was 7,426 mg COD/L, which was decreased to 2,346 mg COD/L by seaweed (FW:SW=50:50) addition. The reason for the synergistic effect was to control the production rate of the organic acids by adding SW that has a relatively lower biodegradability compared to FW.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1021-1025
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• 2001

Physicochemical properties of Rubus coreanus Miquel were examined. Unripened fruit, ripened fruit and leaf of Rubus coreanus Miquel were used as samples. The contents of water, crude protein, crude fat, crude fiber, dietary fiber, and crude ash were studied. The pH, soluble solid content, acidity and color were also measured. In terms of free sugar composition, concentration of glucose and fructose found in unripened fruit had increased in ripened fruit and sucrose was contained in ripened fruit. The major free sugars of leaf were glucose, fructose and sucrose. Citric acid, succinic acid and fumaric acid were found in all three sample groups, unripened fruit, ripened fruit and leaf. The citric acid showed the highest concentration in the unripened fruit as the concentration of 1.21%. Fifteen types of amino acids were analysed from the unripened and ripened fruit of Rubus coreanus Miquel. The leaf contained methionine in addition to those fifteen type amino acids in fruits. The glutamic acid contents of unripened fruit, ripened fruit and leaf were 411, 246.59 and 898.42 mg%, respectively. Among the minerals studied in this research Rubus coreanus Miquel held high level of potassium. The potassium concentrations of unripened fruit, ripened fruit and leaf were 645.07, 216.53 and 815.78 mg%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1544-1551
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• 2004

Effects of pH, sugar, ascorbic acid, organic acids and light sources on the stability of anthocyanin pigment extracted from Korean purple-fleshed potatoes (PL-6, PL-28, PL-31 and Jasim) were studied. The pH had remarkable influence on the color stability of anthocyanin pigment. With increasing pH, the color gradually fades as colorless pseudobases are formed. In acidic pH, anthocyanin was stable, but with increasing pH the color gradually changed to colorless. The addition of sugar decrease in color stability of the pigment during storage period. The most of organic acids, such as a tartaric, citric and succinic acids, were found to improve the stability of the pigment, while malic and malonic acid reduced the stability of the pigment. The addition of ascorbic acid considerable decreased in anthocyanin pigment stability, but the effect was not decreased by adding thiourea. The effect of light sources such as a darkroom, a fluorescent light, and sunlight, reduced gradually the stability of anthocyanin pigment. Therefore the pigment degradation could be minimized by shielding the light from the pigment.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.151-156
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• 2009

Samhaeju is a traditional Korean noble rice wine, in which its processing is performed at low temperatures for an extended fermentation time and with three brewing steps. In this study, Samhaeju was prepared by different brewing methods that were modified from the method in the literature. Chemical composition of samples were determined to evaluate the quality of the Samhaeju. The Samhaeju was analyzed for pH, total acids, amino nitrogen, Hunter color values, free sugars, organic acids, and volatile components. Before the addition of the second and third mashing, pH values had decreased slightly and total acids had rapidly increased. Free sugar and amino nitrogen contents were high in final product. After addition of the third mashing as the advanced step, a dilution effect was shown. Glucose (A: 0.77-7.0%, B: 0.77-3.81%) was a major free sugar, and lactic acid (A: 0-2,840mg%, B: 0-3,375mg%) was a major organic acid during the entire period of fermentation. Based on principal component analysis of electronic nose data for the components, the stages of Samhaeju fermentation were primarily separated along the first principal component (PC, proportion : 98.67%). The first PC component (PC1) was moved from negative value(-6.16) to positive value(9.00) with increasing fermentation time. The change patterns for pH and total acid during the fermentation period were similar to those of PC1 from the data obtained by electronic nose based on mass spectrometry.