• Journal of dental hygiene science
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• v.21 no.4
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• pp.251-259
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• 2021

Background: The purpose of this study was to investigate the effects of commercially available calamansi soju and other alcoholic beverages on the microhardness and erosion of resin restorations. Methods: In this study, we evaluated the effects of Calamansi soju, Chamisul fresh, Cass fresh, and Gancia Moscato D'asti on resin restorations. Jeju Samdasoo and Coca-Cola were used as negative and positive controls, respectively. Specimens to be immersed in the beverages were manufactured using composite resin according to the product instructions. In each group, the surface microhardness was measured using a surface microhardness instrument before and after immersion for 5, 15, 30, and 60 minutes. The pattern of change in the surface of the composite resin was observed under a scanning electron microscope (SEM). Paired t-tests, one-way ANOVA, and repeated measures ANOVA were performed to compare the surface microhardness of the specimens, and the Tukey test was used as a post hoc test. Results: The pH of all beverages except Jeju Samdasoo was <5.5, which is the critical pH that can induce erosion. The difference in surface microhardness of the composite resin before and after immersion for 60 minutes was significant in all groups. In particular, the largest change in surface microhardness was observed in the calamansi soju group. In the SEM analysis, loss of composite resin was observed in all groups except the Jeju Samdasoo group, and rough surfaces with pores of various sizes were observed. Conclusion: In this study, all beverages except Jeju Samdasoo decreased the microhardness of the composite resin surface, and it was confirmed that calamansi soju had the greatest change.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.1
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• pp.739-744
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• 2020

This study evaluates the erosive potential and effects of mixed alcohols by analyzing the pH, titratable acidity, and fluorescence loss degree (△F). Following alcohol groups were investigated: Soju, Calamansi+soju, Yakult+soju, Cola+soju, and Energy drink+soju. The ratio of soju:beverage in the alcohol mixtures was 7:3. Ed. Notes: The sentence lacks clarity. Please review if the edit correctly portrays the meaning. If not, please revise appropriately. Measurement of the pH and titratable acidity (the amount of 1M NaoH solution required to raise to pH 5.5 (TA5.5) and 7.0 (TA7.0)) of alcohols was achieved by stirring with pH meter. The erosive effect of the alcohol mixtures on bovine tooth (△F) after 1, 2, 4, and 6 hours exposure were analyzed by quantitative light-induced fluorescence (QLF-D). All the mixed alcohols in this study showed an acidic pH, lower than 4.5. The average pH of mixed alcohols was 3.17 ± 0.50 whereas the pH of Soju was 8.6 ± 0.01. The TA5.5 and TA7.0 values of the mixed alcohols were 0.5~18 and 0.5~23.5, respectively. △F of the three tested mixed alcohol groups (except yakult+soju group) were observed to increase in a time-dependent manner. The calamansi mixed alcohol had the highest acidity potential and erosive effect among the tested groups. Taken together, the results indicate that the mixed alcohols have a strong erosive effect and potential on dental enamel.

• Microbiology and Biotechnology Letters
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• v.35 no.3
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• pp.231-237
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• 2007

To support the fermentational superiority of Korean nuruks and maintain the various domestic nuruks, the optimal nuruk production of Andong-Soju, which was designated as an intangible cultural asset of Gyungsangbukdo province from 1987, was investigated. Different thickness of nuruks ($2.2{\sim}5.5\;cm$) were manufactured based on traditional Andong-Soju nuruk method, while the size of round form of nuruk was set to 23 cm. During the 3 weeks maturation, changes of water content, weight, pH, brix, the amount of reducing sugar, sac-charifying activity, viable cell and major microorganisms were determined, Also, ethanol fermentation abilities of the manufactured nuruks were evaluated using 20% glucose medium or 16% starch medium, respectively. Our results indicated that the production of high quality of Andong-Soju nuruk needs $4.0{\sim}5.5\;cm$ thickness and 3 weeks maturation without extraneous yeast addition. These results would be applied to production of homogeneous, and high quality of Andong-Soju nuruk.

• Journal of Korea Multimedia Society
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• v.23 no.2
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• pp.368-375
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• 2020

In this study, the area of interest(AOI) of Soju ad poster was tracked for analysis the time to frist fixation, the average of fixation duration and count by the study indexes. As a result of the analysis, Visual attention was higher the face than the body shape of the ad model. This means "when we look at printed ads, we see picture elements first, not language one" but language elements can't be overlooked either. Also, the importance of the model role could be verified by measuring the visual attention on the Soju ad poster. Based on the results of this study, if further research on ad posters is carried out and scientific and quantitative interpretation methods are presented, it can be used as product marketing data that can be reflected in ad model selection and poster design.

• Food Science and Industry
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• v.52 no.4
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• pp.410-417
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• 2019

Soju is a traditional distilled spirit that may traced back to the 13th century, Koryo Dynasty in Korean Peninsula. It is the major distilled spirit consumed in Korea and it was considered Korea's most popular alcoholic beverage. Despite of the long history and popularity, its production manners have been limited developed in terms of distillation technology. In this article, a variety of distillation stills including batch pots and continuous columns are reviewed. Additionally, by introducing recent distillation technologies, Soju and distilled spirits related industry can apply the technologies on the product development for corresponding consumer's diverse needs.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.648-652
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• 2012

The sensory characteristics of nine commercially distilled soju samples were determined by sensory descriptive analysis. Eight aroma attributes, as well as four flavor/taste attributes, and six mouth-feel related attributes were evaluated by 9 judges. The descriptive data set was initially analyzed for a significant overall product effect by employing a three-way mixed model analysis of variance (judges, samples, and replications) as well as two-way interactions, with judges treated as random. In addition, correlations between mean attribute ratings were calculated, and a principal component analysis (PCA) of the mean attribute ratings employing the covariance matrix was conducted. Based on the PCA, distilled soju samples were primarily separated along the first principal component, which accounted for 66% of the total variance between the samples, with high intensities of 'alcohol taste' and 'alcohol aroma' versus 'yeast aroma'. The second principal component accounted for 14% of the total variance. Soju containing high alcohol showed stronger intensities of 'bitterness', 'alcohol taste', 'alcohol aroma', as well as all mouth-feel attributes.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.468-474
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• 2010

Alcoholic fermentations with rice koji [Aspergillus awamori Nakazawa KCCM 60246 (black), Aspergillus kawachii KCCM 32819 (white), Aspergillus oryzae KCCM 11372 (yellow)] and improved nuruk were carried out for the preparation of sweet potato soju using two different potato cultivars (Jinhongmi and Hobak). The Jinhongmi mashes showed $9.2-11.4^{\circ}Brix$, 195.6-260.5 mg glucose/100 mL, pH 4.6-4.9, 0.53-0.83% acidity and 13.2-16.2% alcohol content. The Hobak mashes showed $7.0-8.4^{\circ}Brix$, 31.9-47.4 mg glucose/100 mL, pH 4.4-4.7, 0.22-0.24% acidity, and 9.6-11.2% alcohol content. The alcohol yield of the Jinhongmi mashes using black, white, yellow koji and improved nuruk were 229.2, 194.5, 238.6 and 229.3 L/ton, respectively. The alcohol yields of Hobak mashes using black, white, yellow koji and improved nuruk were 132.8, 144.4, 141.6 and 167.4 L/ton, respectively. All types of sweet potato soju showed stronger flavor and taste than Kurokirishima (Japanese sweet potato soju). Especially, soju made from Jinhongmi with white koji and Jinhongmi with improved nuruk showed the strongest levels. Flavor components of sweet potato soju included decanoic acid ethylester, dodecanoic acid ethylester, tetradecanoic acid ethylester, hexadecanoic acid ethylester, 9-octadecanoic acid ethylester, and octadecanoic acid ethylester. Although the flavor profiles of Jinhongmi soju, Hobak soju, and Kurokirishima were very similar, the flavor content of Kurokirishima soju was lower. The results of the GC volatile analysis were in good correlation with flavor and taste.

• Archives of Reconstructive Microsurgery
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• v.17 no.1
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• pp.51-54
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• 2008

We experienced a case of 49-year-old male patient with amputated two fingers preserved in Soju (Korean traditional liquor, a kind of alcoholic beverages). The amputation level of the two fingers was at the distal interphalangeal joint. The Soju was not an adequate physiologic solution for preserving the amputated tissues. Even though arterial anastomosis was successful, there was no venous drainage visible in the operative field. On the first day after the initial operation, we succeeded in the anastomosis of one vein in one of the two amputated fingers. This was 12 hours after arterial anastomosis was carried out. But no venous dranage was visible in the other finger. In spite of a salvage procedure sustained with external bleeding for 7 days, this replanted fingertip eventually fell into necrosis.

• Journal of Radiation Protection and Research
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• v.35 no.2
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• pp.49-56
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• 2010

Developments of radioprotective agents are important issues for minimizing the troubles and the effective treatments in radiotherapy. But few agents are useful in clinical and practical fields. It was shown that trace elements in alcohol beverages might have radioprotective effect. In this study, the types of cell death of lymphocytes according to the commercial alcohol beverage was investigated. Normal healthy volunteers ingested distilled water, beer or soju containing $81.5mg{\cdot}dl^{-1}$ ethyl ahcohol, respectively. After 2 hours, their blood were sampled with their consents. Fraction of lymphocytes was isolated by density gradient method with Histopaque-1077 (Sigma) and irradiated with dose from 0.5 to 5 Gy. After 60 hour incubation, the cells were harvested and analysed by flow cytometry. Cell viability was decreased by dose dependent manner. Cell viability of beer group was reduced about 15% compared with control group. Apoptosis in soju group was reduced about 20% compared with control group. Apoptosis of beer and control groups are similar. Necrosis of soju group significantly increased about 35% compared with control group. Early apoptosis of beer group was increased compared with control group. Early apoptosis of soju group was decreased about 25% compared with control group. Late apoptosis of beer and control group was increased by dose dependent manner. Late apoptosis of soju group was increased about 20-30% compared with control group. Late apoptosis of soju was increased and the radioprotective effect of soju was minimal because late apoptosis induced the cell necrosis. In case of soju trace elements, total cell apoptosis was decreased about 20% and early cell apoptosis was remarkably low. In this case, mitotic cells death may be dominant mechanism. Therefore, trace elements in soju may not be effective radioprotective agents.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.25-32
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• 2014

This study aimed to analyze the general ingredients and volatile compounds of ipguk (koji) and nuruk soju distilled under reduced pressure (RP) or atmospheric pressure (AP) conditions. After the secondary brewing process, soju made using ipguk had a final fermentation alcohol content of $18.0{\pm}0.6%$, whereas soju made using nuruk reached $14.3{\pm}1.7%$. The level of succinic acid was the highest in ipguk soju ($7,685.33{\pm}34.97$ ppm), but nuruk soju also showed a high level of succinic acid ($5,945.79{\pm}76.30$ ppm) after its final fermentation. In an analysis of fusel alcohol content, the level of n-propanol in ipguk soju (389.10-397.27 ppm) was similar under different RP (50 cm Hg and 60 cm Hg) and AP conditions ($80^{\circ}C$ and $90^{\circ}C$). Under RP and AP conditions, the isoamyl alcohol/isobutanol (A/B) ratio was similar, ranging from 1.32-1.35. In ipguk soju distilled under RP conditions of 50 cm Hg and 60 cm Hg, the amount of the toxic component, acetaldehyde, was 8.59 and 9.27 ppm, respectively. Under AP conditions, the amount of acetaldehyde in ipguk soju distilled at 80 and $90^{\circ}C$ was 9.80 and 10.63 ppm, respectively, indicating that the amount of acetaldehyde did not differ depending on the distilling method used. These results suggest that the liquor distilled from the mash produced using ipguk under RP conditions may be of a higher quality.