• 한국식생활문화학회지
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• 제30권3호
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• pp.377-386
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• 2015

The purpose of this research was to appraise physicochemical properties by utilizing different Mit-sool, Juk, Seolgi-tteok, and Godubap, to produce traditional liquor. In all experimental plots, pH and amino acidity tended to increase with duration of fermentation. Titratable acidity displayed a very high number on the second day but then tended to decrease as fermentation progressed. Sugar contents were highest on the fourth day and tended to decrease with time. Alcohol content increased sharply at the initial stage of fermentation and increased gradually. On the 15th day, traditional liquor made with Godubap recorded the highest alcohol content. Common free sugar components were glucose and sorbitol. Common free organic acid components were lactic, succinic, citric, tartaric, malic, and acetic acids. Volatile flavor compounds were six alcohols, five esters, three aldehydes, and two ketones. Regarding overall acceptability in the sensory evaluation, traditional liquor using Seolgi-tteok as Mit-sool scored the highest. Overall, even though different types of Mit-sool had different physicochemical properties, there were no significant differences in volatile flavor compounds or sensory evaluation scores.

• Journal of Microbiology
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• 제42권3호
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• pp.248-252
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• 2004

In order to identify the protein(s) secreted into culture medium by the sool-l/retl-l mutation of Saccharomyces cerevisiae, proteins from the culture medium of cells grown at permissive (28$^{\circ}C$) and non-permissive temperatures (37$^{\circ}C$), were analyzed. Comparison of protein bands separated by SDS-PAGE identified a prominent band of 47-kDa band from a mutant grown at 37$^{\circ}C$. N-terminal amino acid sequencing of this 47-kDa protein showed high identity with enolases 1 and 2. Western blot analysis revealed that most of the cell wall-bound enolase was released into the culture medium of the mutant grown at 37$^{\circ}C$, some of which were separated as those with lower molecular weights. Our results, presented here, indicate the impairment of cell wall enolase biogenesis and assembly by the sool-l/retl-l mutation of S. cerevisiae.

• 식품과학과 산업
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• 제53권1호
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• pp.84-91
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• 2020

In the Joseon dynasty one in seven houses enjoyed their home-brewed alcoholic beverages, which lead to the development of a variety of Korean traditional liquors throughout the country. However, when Korea was under Japanese rule, Korean traditional alcoholic beverages disappeared during this period. Since the 1980s, the Korean government has tried to revitalize the traditional alcoholic drinks unique to Korean culture and taste. Nevertheless, the development of traditional liquors is subjected to many constraints due to current market demand and liquor laws. To address this, we propose some suggestions that should be implemented ahead. First, it is necessary to revise the term traditional liquor including makgeolli as 'Korean sool' to expand the market size. Secondly, the use of koji and excellent yeast isolated from nuruk should be scientifically modernized. Lastly, the government should establish the National Korean Sool Research Institute. These practices will contribute to the succession of Korean liquor and its globalization.

• 한국식품과학회지
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• 제41권5호
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• pp.503-508
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• 2009

전주의 음식점 12곳에서 판매되는 모주를 수집하여 제조방법과 알코올 함량, pH, 산도, 고형분 함량, 환원당, 자외부흡수, 유기산 및 유리당 등의 이화학적 특성, 색도, 점도 등의 물리적 특성 그리고 휘발성 화합물 성분을 비교 분석하였다. 원주 막걸리 이외에 감초, 인삼, 당귀, 계피 등의 한약재와 설탕 등을 첨가하여 40분-6시간 끓여 제조한 자가 모주의 알코올 함량은 2.1%이하로 나타났고 pH는 3.85-4.38의 수준을 보였고 총산, 고형분 함량 그리고 자외부 흡수는 모주 제조 시 첨가하는 부재료에 따라 각각 다른 값을 나타내었으며 환원당은 일반 탁주에 비하여 월등히 높은 함량을 보였다. 유기산 중 malic acid와 lactic acid는 다른 4종의 유기산에 비하여 높게 나타났으며 유리당은 maltose>glucose>fructose의 순으로 나타났다. 색도는 전체적으로 명도값이 낮고 황색도 값이 높아 탁하고 황색을 많이 띄는 것을 알 수 있었으며 제조 시 가열 공정을 거쳐 일반 탁주에 비하여 걸쭉한 상태를 나타내었다. GC와 GC/MSD를 사용한 휘발성 화합물 성분 분석 결과 검출된 30개의 휘발성 향기 성분 중 alcohol은 3종, ester는 12종, hydrocarbon은 7종 그리고 aldehyde는 4종이 동정되었다. Alcohol 중 isoamyl alcohol에 비하여 benzeneethanol의 면적 비율이 높았으며, 원주인 막걸리로부터 기인한 것으로 사료되는 ester 중 ethyl caprate, ethyl palmitate 그리고 ethyl linoleate도 높은 면적 비율을 나타내었다. 동정된 7개의 hydrocarbon 중 모주의 종류에 관계없이 (E)-cinnamaldehyde가 가장 높게 나타났는데 검출된 (E)-cinnamyl acetate와 함께 자가 모주 제조 공통적으로 첨가하는 계피에서 기인한 것으로 사료된다.

• 한국의사학회지
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• 제18권2호
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• pp.93-135
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• 2005

This paper seeks to contemplate the background of the advent of acupuncture specialists and the social status of doctors including acupuncture specialists, by examining their activities of in the times of SunJo, GwangHaeGun, and InJo through the chronicles of Chosun Dynasty's Official Records. In addition, the meaning of Lee Hyung Ik's BunChimSool, which was even referred to as 'peculiar', and what diseases were meant to be cured by it were looked into.

• 산학경영연구
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• 제9권
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• pp.232-260
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• 1996

• 콘크리트학회지
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• 제27권6호
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• pp.68-72
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• 2015

• 대한간호
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• 제5권6호통권26호
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• pp.43-45
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• 1966

• 대한기계학회논문집
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• 제8권5호
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• pp.469-475
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• 1984

본 연구에서는 구조물 경량화재료로서 변형거동이 현저히 다른 마르텐사이트 와 페라이트로 이루어진 복합조직강의 파괴인성에 관한 기본적 자료를 얻기 위하여 이 강을 모델재로서 준비하고 균열선단에서의 미시파괴기구 및 JSME Sool의 평가법을 이 용한 파괴인성에 대하여 검토하였다.

• 대한예방의학회:학술대회논문집
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• 대한예방의학회 1993년도 제45차 추계 학술대회 연제집
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• pp.117-118
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• 1993