• Journal of the East Asian Society of Dietary Life
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• v.7 no.4
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• pp.538-544
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• 1997

To utilize abundant poor persimmon fruits effectively, It was studied on alcohol fermentation strains which were isolated and indentified from poor persimmon fruits. The strains which had exellent alcohol production ability were analysized morphogical, cultural characteristics and identified Saccharomyces cerevisiae YJK 20, Sacachromyces kluveri DJ 97. Alcohol production ability between the isolated strains and industrial alcohol yeasts was compared in the YPD medium, persimmon extract medium. Isolated strains had high alcohol production ability in both of two medium, respectively. So it was expected that the strains. YKJ 20 and DJ 97 had good alcohol fermentation ability of persimmon fruits.

• Journal of Korean Academy of Nursing
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• v.32 no.1
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• pp.77-88
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• 2002

The purpose of this study was designed to develope and test the structural model that explains alcohol consumption behaviors among university students in Republic of Korea. The hypothetical model was constructed on the basis of the literature review and Pender's Health promotion model. Data was collected from questionnaires from 512 university students in Republic of Korea, from August to September, 2000. The reliability of instruments was adequate (Cronbach's alpha= .69-.90). Data analysis was done with SAS 6.12 for descriptive statistics and LISREL 8.13 program for covariance structural analysis. The results are as follows; 1. The overall fit of the hypothetical model to the data was moderate. Thus it was modified by male and female models. 2. The revised model has become parsimonious and had a better fit to the empirical data (male: χ2=87.21 p=.00, GFI=.97, AGFI= .94, NFI=.99, NNFI=1.0, CN=619.17, female: χ2=49.29 p=.31, GFI=.45, AGFI= .95, NFI=.99, NNFI=1.0, CN=370.02). 3. Self-efficacy was most significant factor and personality of novelty seeking, reward compensation, alcohol expectancy and drinking attitude have significant effects on male alcohol consumption behavior. 4. Personality of novelty seeking was most significant factor and personality of harm avoidance, friend influence, self-efficacies, alcohol expectancy and drinking attitude have significant effects on female alcohol consumption behavior.

• Sleep Medicine and Psychophysiology
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• v.24 no.1
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• pp.5-11
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• 2017

The use of alcohol is associated with the development and worsening of sleep disorder. Alcohol is generally known to have a sedative effect, but it has an arousal or sedative effect depending on the timing and drinking dose and directly affects REM sleep physiology. Alcohol acts on the central nervous system (CNS) to interfere with the sleep-wake cycle and to affect sleep-related hormone secretion. In addition, the ingestion of alcohol pre-sleep is associated with deterioration and development of sleep related breathing disorders (SBD). The increase in resistance of the upper respiratory tract and the decrease in sensitivity of the CNS respiratory center and the respiratory muscles are major mechanisms of alcohol-induced SBD, and result in snoring or apnea in healthy men or aggravating apnea in patients with OSA. Sleep-related restless leg syndrome and circadian rhythm disorders are common in alcohol use disorder patients. This review provides an assessment of scientific studies that investigated on the impact of alcohol ingestion on nocturnal sleep physiology and sleep disorders.

• Journal of Korean Biological Nursing Science
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• v.12 no.2
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• pp.73-80
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• 2010

Purpose: We tested the inhibitory effect of six purchasable alcohol hand rubs against Staphylococcus aureus. Methods: Five alcohol hand rubs were collected with random manner on the market and 1 alcohol hand rubs which is currently used in a hospital was included. we designed the experimental scheme on the basis of M7-A6 method of NCCLS. Each hand rubs were diluted to 1:1, 1:10, 1:100, 1:1,000 with tryptic soy broth. S. aureus was cultured. Turbidity and the colony counting was measured. Results: With dilution rate of 1:1, all products showed more than 95% of the inhibitory effect on bacterial growth. At 1:10 dilution, product $N^{\circ}1$, 2, 3, 4, and 5 displayed the inhibitory effect of 97.77%, 92.38%, 78.19%, 97.42%, and 96.6%, respectively. But, the inhibitory effect of product $N^{\circ}6$ has been disappeared at that dilution. Over 1:100 dilution, all products lost their inhibitory effect except product $N^{\circ}5$. Product $N^{\circ}5$ displayed more than 96% of inhibitory effect at all dilution rate, even at 1:100 and 1:1,000. Conclusion: We identified that inhibitory effect on bacterial growth of alcohol hand rubs was variable. We suggest that concentration of alcohol should be checked before choosing alcohol hand rubs. Further evaluation of in vivo study is needed.

• Journal of Nutrition and Health
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• v.30 no.1
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• pp.48-60
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• 1997

The purpose of this study was to evaluate alcohol consumption and nutritional status in patients with alcoholic liver disease. The subjects were 80 patients with alcoholic liver cirrhosis and 12 patients with alcoholic fatty liver. Also 57 alcoholics without liver disease, 32 patients with viral liver cirrhosis and 194 normal men were included as control groups. Data on anthropometric index, socioeconomic status, alcohol consumption, dietary habits and dietary intakes were collected by individual interview. Alcoholic liver disease group had significantly lower triceps skinfold thickness and mid-uppr-arm circumferences than other groups. Socioeconomic status of alcholoci subjects was middle class or lower than that. The amount, duration and frequency of alcohol consumption were significantly higher and the quality of side dishes consumed with alcoholic beverage was significantly poorer in patients with alcoholic liver cirrhosis than others. Patients with alchololic liver disease ingested approximately 40% of daily caloric intake as alcohol and all alcoholic subjects had lower average intakes of protein, carbohydrates, fat, vitamins and minerals as compared with Korean adult average intakes. The results suggest that alcohol and poor dietary intake could cause malnutrition and might be two of the important risk factors to develop alcoholic liver disease in alcoholics. But other factors like genetic and immunological factors should be also considered in elucidating the causes of alcoholic liver disease. An extensive nutritional education should be emphasized for alcohol consuming population to prevent development of alcoholic liver disease.

• Microbiology and Biotechnology Letters
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• v.8 no.1
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• pp.27-32
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• 1980

We isolated a strain of Pseudomonas sp. from soil to utilize furfuryl alcohol as a carton source by enrichment culture. Alcohol dehydrogenase from this bacteria was purified 700-fold by Sephadex G-200 and affinity column chromatography to be homogeneous by electrophoresis and analytical centrifugation. This enzyme had a molecular weight of 120,000 and was composed of four subunits consisting of 266 amino acid residues. The optimal pH of the enzyme was pH 8.5 to 9, and the optimal temperature was, 45$^{\circ}C$. This enzyme was stable at 55$^{\circ}C$, but lost 80% of its activity in 10min at 6$0^{\circ}C$.

• Journal of Food Hygiene and Safety
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• v.10 no.3
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• pp.163-168
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• 1995

The present study has been undertaken to investigate the effects of garlic added to food on the activities of several enzymes in serum of rats fed lard and alcohol. Thirty-five males of Sprague-Dawley strains weighed about 130g were divided into 7 groups, each group receiving a different diet for 10 weeks; i.e. basal diet plus 15% lard, basal diet plus 5% alcohol, basal diet plus 0.5% garlic, basal diet plus 15% lard and 0.5% garlic. Determinations were carried out in the net weight gain, food efficiency ratio, weight of organs, and AST, ALT, lactate dehydrogenase, alkaline phosphatase activities in serum of rats. The results obtained were as follows; Rats given feed containing lard and alcohol showed significant decrease in net weight gain, but garlic caused an increased in food efficiency ratio. Lard supplementation caused an increase in the weight of liver, kidney, spleen, but another groups did not, AST, ALT, ALP, LDH of serum were significantly increased in lard and alcohol containing group but garlic feeding decreased enzyme activities compared to lard and alcohol containing group. The above results suggest that garlic would prevent the metabolic disease of liver by improving hyperlipemia caused by high fat diet.

• Journal of Environmental Health Sciences
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• v.29 no.2
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• pp.23-28
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• 2003

To evaluate the effect of cyclohexane(CH) treatment on the liver cytochrome P-450 dependent aniline hydroxylase(CYPdAH) activity in alcohol-pretreated animals, CH(1.56 g/kg body weight) was intraperitoneally administered to Sprague-Dawley male rats, which had been drunk 15％ alcohol in distilled water for 1,3 and 6 weeks. CH was injected to rats 4 times every other day and the animals were sacrificed at 24 hours after injection of CH. In the alcohol-pretreated rats, liver injuries were not demonstrated on the basis of the liver weight per body weight, the levels of serum alanine aminotransferase and hepatic microsomal glucose-6-phosphatase activities. By the CH treatment, alcohol-pretreated animals showed the significantly increased activity of hepatic microsomal CYPdAH. Concomitantly $V_{max}$ value in CYPdAH was more increased, whereas $K_{M}$ value more decreased in alcohol-pretreated animals by the treatment of CH. In conclusion, the increasing cause of microsomal CYPdAH in CH-treated rats pretreated with alcohol may be due to induction of enzyme protein in rat liver.r.r.

• Journal of Korean Biological Nursing Science
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• v.4 no.2
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• pp.127-137
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• 2002

The purpose of this study was to compare the hand disinfection effect of waterless alcohol gel hand washing agent with that of soap and water, 4% chlorhexidine gluconate, and 10% povidone-iodine. Hands of fourty subjects were artificially contaminated with Acinetobacter baumannii $5m{\ell}$ and randomly distributed to each hand washing methods. Samples were collected from gloved hand by glove juice sampling procedure. Mean log reduction after hand washing were compared with baseline values. Number of microorganisms were converted to log and tested by ANOVA in SPSSWIN 10.0. Mean log reduction of soap and water, alcohol gel, 4% chlorhexidine gluconate, 10% povidone-iodine were $2.76{\pm}0.62$, $2.97{\pm}0.56$, $4.66{\pm}1.70$, $4.60{\pm}0.91$, respectively. The bactericidal effect of alcohol gel was similar to that of soap and water, but the effect was much less than chlorhexidine gluconate and povidone-iodine(p<0.001). In terms of microorganism reduction, the efficacy of waterless alcohol gel was almost the same as soap and water hand washing. Further evaluation of the bactericidal effect of waterless alcohol gel is needed because waterless alcohol gel is simple, convenient, and non-irritating hand washing agent and also very effective in busy hospital environment.

• The Journal of Korean Medicine
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• v.39 no.1
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• pp.44-54
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• 2018

Objectives: The objective of this study is to investigate the effects of drinking alcohol on bio-electrical potential at twelve source points. Methods: Twenty healthy adults were assigned to alcohol and water groups by a random cross-over design. Bio-electrical potential at twelve source points were measured before and after drinking alcohol or water and the change of bio-electrical potential was analyzed and compared between the alcohol and the water groups. Results: Bio-electrical potential at LI4, ST42, KI3, PC7, TE4, GB40, LR3 in the alcohol group was significantly increased compared to those in the water group. Conclusions: Drinking alcohol increased bio-electrical potential at source points of LI, ST, KI, PC, TE, GB and LR in healthy human subjects.