• Food Science and Biotechnology
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• 제18권5호
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• pp.1083-1090
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• 2009

Fermentation of wort was investigated with an ultimate goal to develop a fermented beverage rich in prebiotics and functional ingredients as well as desirable in flavors. Wort was fermented with Leuconostoc citreum HJ-P4 originated from kimchi and subjected to sensory descriptive analysis. L. citreum HJ-P4 produced various organic acids (e.g., lactic acid, acetic acid) as well as functional sugars (e.g., mannitol, panose) during wort fermentation. The concentration and ratio of lactic acid and acetic acid were significantly influenced by roasting conditions of malts used for wort preparation and aeration conditions during fermentation. The concentration of mannitol and panose varied depending on the sucrose content of wort and aeration conditions. Sensory characteristics of the fermented worts were clearly differentiated according to the roasting conditions of malts used for wort preparation and aeration conditions during fermentation. These results indicate that metabolite concentration of fermented wort and its sensory properties can be manipulated with roasting conditions of malts and fermentation conditions.

• Elastomers and Composites
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• 제40권2호
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• pp.128-135
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• 2005

전분/PVA 블렌드의 기계적 물성에 영향을 미칠 수 있는 인자들을 고려하여 최적화 조건을 조사하였다. 실험은 다구찌 방법에 기반을 둔 실험크기 27, 3수준, 13열의 $L_{27}(3^{13})$ 직교배 열표가 사용되었다. UTM과 인열 강도계를 통하여 인장강도, 파단신율, 초기탄성률, 인열강도를 측정하여 전분/PVA 블렌드의 제조 최적 조건을 결정하였다. 각 변수들의 분석을 바탕으로 각인자의 상호작용 효과가 결정되었다. $L_{27}(3^{13})$의 분석결과, 글리세롤과 요소가 4가지 기계적 물성의 증진에 가장 중요한 인자로 파악되었다.

• Elastomers and Composites
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• 제41권1호
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• pp.3-9
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• 2006

전분/PVA 블렌드의 기계적 물성에 영향을 미칠 수 있는 인자들을 고려하여 최적화 조건을 조사하였다. 통계적 방법인 다중혼합물 최적법을 사용하였으며, UTM과 인열 강도계를 통하여 블렌드의 인장강도, 파단신율, 초기모듈러스, 인열강도의 측정 결과를 분석하여 전분/PVA 블렌드의 제조 최적 조건을 결정하였다. 최적화 상태의 전분/PVA 블렌드는 농업용 필름의 기계적 물성 중 파단신율을 제외한 나머지 물성이 목표치와 같거나 조금 상회하는 수준을 나타내었다.

• Geomechanics and Engineering
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• 제36권3호
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• pp.247-258
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• 2024

Tailings are waste materials of mining operations, consisting of a mixture of clay, silt, sand with a high content of unrecoverable metals, process water, and chemical reagents. They are usually discharged as slurry into the storage area retained by dams or earth embankments. Poor knowledge of the hydro-mechanical behaviour of tailings has often resulted in a high rate of failures in which static liquefaction has been widely recognized as one of the major causes of dam collapse. Many studies have dealt with the static liquefaction of coarse soils in saturated conditions. This research provides an extension to the case of silty tailings in unsaturated conditions. The static liquefaction resistance was evaluated in terms of stress-strain behavior by means of monotonic triaxial tests. Its dependency on the preparation method, the volumetric water content, the void ratio, and the degree of saturation was studied and compared with literature data. The static liquefaction response was proved to be dependent mainly on the preparation technique and degree of saturation that, in turn, controls the excess of pore pressure whose leading role is investigated by means of the relationship between the -B Skempton parameter and the degree of saturation. A preliminary interpretation of the static liquefaction response of Stava tailings is also provided within the Critical State framework.

• 한국식품영양학회지
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• 제8권3호
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• pp.206-211
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• 1995

Three kinds of soy sauce were prepared using the brick type of conventional menu(A), the brick type of meju of Aspergillus oryzae (B) and the grain type of menu Aspergillus oryzae (C). Organic acid and fatty acid were analyzed In accordance to aging time of those products Citric acid, lactic acid, acetic acid, malonic acid, butyric acid, oxalic acid, and propionic acid were dejected in all kinds of soy sauce. The content of lactic acid was shown higher than those of any other organic acids. The content of lactic acid was much higher at beginning of preparation and at 180 days in soy sauce B than any other conditions. The content of acetic acid was much higher at beginning of preparation, at 120 days in soy sauce C and at 180 days in soy sauce B than any other conditions. The content of citric acid was highest at beginning preparation in soy sauce C, and that was highest in soy sauce B except beginning preparation to 120 days. Myristic, palmitic, stearic, oleic, linoliic, linolenic, arachidonic acid were detected in all kinds of soy sauce after 180 days. The content of oleic acid were shown 32.59∼53.79% in soy sauce B and in soy sauce C. The content of stearic acid was shown 49.7oA In soy sauce A. Linolinec acid and arachidonic acid were detected in only soy sauce C.

• 한국식품영양학회지
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• 제12권2호
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• pp.164-169
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• 1999

To develope the scientific preparation method of Dorean traditional rice drink 'Sikhye', effect of malt and commercial amylolytic enzymes in preparation of malt-Sikhye were studied. amylase activity of malt used in this study was 9,725unit/g. In malt-Sikhye preparation effective saccharifying conditions were 4% of malt 20% of rice at 6$0^{\circ}C$ for 5hour. Commercial amylolytic enzymes such as $\beta$-amylase(Bio-zyme ML Himaltosin GL) $\alpha$-amylase(Bokhabhyoso 5000, Teramyl and Fungamyl) and pulluanase(en-zyme CK-20) were not effective in saccharification for Sikhye preperation.

• Mycobiology
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• 제47권4호
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• pp.483-493
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• 2019

Antrodia cinnamomea is a unique medicinal fungus in Taiwan. It has been found rich in some pharmacologically active compounds for anti-cancer, hangover, and immune regulation etc. With the in-depth study of these components, it would be interesting and important to establish a molecular system for basic studies of A. cinnamomea. Thus, we would like to set up a foundation for this purpose by studying the A. cinnamomea protoplast preparation and regeneration. Firstly, we studied the optimization method of protoplast preparation of A. cinnamomea, and found various factors that may affect the yield during protoplast preparation, such as mycelial ages, pH values, and osmotic stabilizers. Secondly, in the regeneration of protoplasts, we explored the effects of various conditions on the regeneration of protoplasts, including different media and osmotic pressure. In addition, we found that citrate buffer with pH value around 3 dramatically increased the regeneration of protoplasts of A. cinnamomea, and provided a set of regeneration methodology for A. cinnamomea.

• 대한화학회지
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• 제4권1호
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• pp.51-57
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• 1957

Hydroquinone-formaldehyde resin prepared from hydroquinone, formaldehyde and hydrochloric acid as a catalyst was shown to be oxidized with ferric chloride solution and regenerated by stannous chloride solution. The influence of various conditions of preparation on the capacity of oxidation was studied. Results show that the concentration of a solution of hydroquinone has not any effects below 14 parts of water to 1 part of hydroquinone, by the after-heat-treatment for 5-6 hours at 100-120 deg. C. the capacity of oxidation is exhibited a maximum, and decreased as the mole ratio of hydroquinone to formaldehyde increase. The optimum conditions for the preparation of this resin are as follows: hydroquinone 1 part to distilled water 10 parts, mole ratio of formaldehyde 1.2 to hydroquinone 1, and 5 hours of after-heat-treatment at 120 deg. C. The maximum capacity under the above conditions is 13.99 meq/g-ersin.

• Bulletin of the Korean Chemical Society
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• 제31권10호
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• pp.2893-2896
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• 2010

In this study, the optimal preparation conditions in the polymerization process of poly(ethylene terephthalate) (PET) were studied in detail. As a result, the dispersibility of $TiO_2$ was significantly improved by the addition of dispersant and steric hinderance additives into $TiO_2$/ethylene glycol (EG) slurry during the esterification step. The addition sequence of $TiO_2$/EG slurry and stirring also affected the dispersibility of $TiO_2$. The SEM results showed that some $TiO_2$ particles were agglomerated in the PET matrix. The full dull (FD) PET chip and fiber were prepared according to the optimal preparation conditions. The FD PET fiber exhibited a better dispersibility than that of the FD PET chip.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2004년도 하계학술대회 논문집 Vol.5 No.1
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• pp.555-558
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• 2004

In this paper, the variable producing conditions of YBCO superconducting powder by use of sol-gel method was investigated. YBCO superconducting powder which was prepared by sol-gel method was shown the characteristic gel formation, particle size and its properties under variable preparation conditions, such as pH, drying and processing time, and powder heat treatment, etc.