• Korean Journal of Biological Psychiatry
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• v.14 no.4
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• pp.249-255
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• 2007

Objectives : The aim of this prospective study is to investigate predictors estimating relapse in Korean alcohol-dependent patients using variables like alcohol history, drinking craving, treatment motivation and insight. Methods : Alcohol dependent patients(N=48) who completed questionnaires about sociodemographic variables and drinking history, Timeline Follow-Back(TLFB), Obsessive-Compulsive Drinking Scale(OCSD), Alcohol Urge Questionnaire(AUQ), Pennsylvania Alcohol Craving Scale(PACS), University of Rhode Island Change Assessment(URICA), Hanil Alcohol Insight Scale(HAIS) were followed-up for 24weeks. Subjects who drank heavily(5 standard drinking or more/day) or were not followed up anymore were classified as the relapse group. We used logistic regression analysis with backward elimination of SPSS PC+11.5 to investigate relapse estimate predictors. Results : Average drinking amount per drinking day for last 1 year and HAIS score were predictors of relapse in alcohol-dependent patients. Conclusions : Our findings suggest that therapist should give more attention to alcohol-dependent patients who had more drinks per drinking day for last 1 year and had lower insight level.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1330-1336
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• 1999

Effects of clarification and aging of honey wine(mead) and fruit honey wine(melomel) were investigated. Among the clarifiers tested, 'kaki shibu' and 'sake light' were effective in clearing honey wine. Clear honey wine with more than 90% light transmittance was obtained by treatment with $0.05{\sim}0.1%$ of 'kaki shibu' and 'sake light' for 2 days. Higher concentration of these clarifying agents was needed for the clarification of fruit honey wines. Treatment with 0.5% of 'sake light' and $0.05{\sim}0.1%$ of 'kaki shibu' for 4 days was effective for clearing Tangerine honey wine and Japanese apricot honey wine. Though Hunter L-values of honey wines decreased a little bit by using clarifiers, their light transmittance became more than 98% after ultrafiltration. As the content of soluble solid in mash at the beginning of fermentation increased, the content of acetaldehyde, n-propyl alcohol, n-butyl alcohol and iso-amyl alcohol of honey wine increased during aging, while the content of iso-propyl alcohol decreased. During the aging of honey wines, the sensory quality of them became milder as the amount of acetaldehyde and fusel oil decreased. Among more than twenty different volatile flavor components detected from honey wines, 1-phenyl ethyl alcohol, benzyl alcohol, 2-phenyl ethyl alcohol, octacosane and triacotane were identified as the major components for the flavor of honey wines. Sensory evaluation of the honey wines indicated that the melomel made with Japanese apricot was better than the Tangerine melomel in the aspects of taste, flavor, color and the overall acceptability. Tangerine melomel was even inferior to honey wine(mead).

• Korean Journal of Social Welfare
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• v.38
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• pp.153-179
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• 1999

Despite the enforcement of minimum legal drinking age of 18 years of age since 1997, alcohol experimentation among Korean youth is believed to be greater than ever before. The use of alcohol jeopardizes physical, mental, and social development during a person's formative years, thereby endangering successful transitions from adolescent to adulthood. Even infrequent use of alcohol may result in intoxication and acute consequences, especially among youth, who may have low tolerance due to their smaller body size and may lack experience with the effects of alcohol. Using self-report questionnaire data collected from 1,697 highschool students nation-wide, the drinking behavior among Korean high school students and the relation between adolescents' alcohol expectancy and adolescent alcohol use patterns were examined. Results indicated that gender and the type of school(academic or vocational) were significant effects on the drinking behavior(drinking frequency, experience of drunkenness, the amount of alcohol consumed, experience of binge drinking and that of problems due to drinking). Male students than female students, and students of vocational schools rather than those of academic high schools reported more alcohol experimentation. Also, positive alcohol expectancy proved to have a significant relation with alcohol use among high-school students. That is, students who reported to think alcohol would have a positive effect on socializing, aggressiveness, relaxation of tensions, and enforcing sexual ability tended to drink more, to experience more binge drinking and more drinking problems. Variables of gender and the type of school also were found to have significant effects on alcohol expectancy. Males and students of vocational school held ideas of positive outcomes on drinking than others. Implications for further study on developing prevention programs are presented.

• Food Science and Preservation
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• v.22 no.1
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• pp.100-107
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• 2015

This study was conducted to develop a high-acidity vinegar production (over TA 10%) technology using grape juice to reduce the importation of high-acidity vinegar. The manufacturing condition's effect on the quality of high-acidity vinegar using pure grape juice without the addition of other nutrients for fermentation was investigated. Twelve percent acidity in vinegar was obtained from grape wine with 6% alcohol content. The acetic-acid yield from grape wine decreased when the wine's initial alcohol content was high, which extended the induction time. The pH value was similar in all the treatment groups. The sugar content of the 1st-stage fermentation (1st AAF) was proportional to the initial alcohol content whereas in the 2nd-stage fermentation (2nd AAF), the sugar content was highest in the 6%-alcohol treatment. The major organic acids of the high-acidity grape vinegar included tartaric acid, malic acid, and citric acid. The acid content of the high-acidity initial alcohol group was higher than that of the low-acidity initial alcohol group due to the alcohol content added by the fed-batch and acetic-acid yield difference. The ethyl alcohol content was 364~6,091 ppm (the main alcohol while the others had only traces in all the groups). In conclusion, it was possible to manufacture 12% high-acidity vinegar without the addition of an external nutrient source to grape wine containing 6% initial alcohol content. Finally, a complementary study will be required to shorten the fermentation period through the fed-batch-style addition of alcohol for the purpose of industrialization.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.489-495
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• 2011

These studies were conducted to investigate the effects an herbal extract composition(MHE) containing $Hovenia$ $dulcis$ T., $Artemisa$ $capillaris$ T., $Pueraria$ $thunbergiana$ B., $Polygonatum$ $falcatum$ A., $Agastache$ $rugosa$ O., $Silybum$ $marianum$ L. and $Glycyrrhiza$ $uralensis$ F. in alcohol administered mice. Prophylactic administration of different doses of MHE(20~100 mg/kg) had beneficial actions toward alcohol degradation in acute alcohol treated mice. In addition, intraperitoneal administration of the MHE showed anti-inflammatory effects in inhibition tests of vascular permeability produced by acetic acid. MHE also reduced the concentrations of nitric oxide(NO) and tumor necrosis factor(TNF)-${\alpha}$ in macrophages that were activated by LPS. These results demonstrate that MHE possesses the potential to stimulate alcohol degradation and inhibit inflammatory effects in mice.

• Tribology and Lubricants
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• v.28 no.4
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• pp.184-188
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• 2012

Alcohol components are illegally mixed with petroleum products for tax evasion purposes, but this degrades vehicle performance. The alcohol content in petroleum fuel can be analyzed by gas chromatography. However, this technique requires a long analysis time and is expensive. $CrO_3$, also known as Jones reagent, changes color upon reaction with an alcohol. In this study, therefore, we analyze alcohol contents in vehicle fuel by using $CrO_3$ aqueous solution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.539-543
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• 2003

To produce alcohol from Mume (Prunus mume Sieb. et Zucc) fruits, fermentation conditions were optimized by a response surface methodology (RSM) using the fractional factorial design with 3 variables and 5 levels. The coefficient of determination ($R^2$) of response surface regression equation for alcohol production were 0.9276. Optimum conditions for alcohol production were involved with 8.39% of sugar content, 28.86$^{\circ}C$ of fermentation temperature and 3.84 days of fermentation time. Finally, predicted level of alcohol production at these conditions was 5.24%.

• Korean Journal of Health Education and Promotion
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• v.7 no.2
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• pp.71-77
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• 1990

Streptococcus mutans 10449 was cultured in sucrose-containing BHI broth with ethyl alcohol of different concentration from 1% to 18%, The pH of culture media was from pH 7.00 to pH 5.00. Tobacco smoke and tobacco extract were also used. Ethyl acohol began to inhibit sucrose fermentation by S. mutans at 2% and completely inhibited it between 9% and 18%. The lower the pH of media was, the stronger the inhibition of ethyl alcohol became. 9% Ethyl alcohol completely inhibited sucrose fermentation by S. mutans below pH 5.50, Inhibition by tobacco extract was obvious, but it did not inhibit the growth of S. mutans also. Therefore, the increase of caries activity in drinkers and smokers could be the result of indirect effect of alcohol and tobacco by oral ecology, behavior, or systematic course, rather than the result of direct effect of alcohol and tobacco to plaque bacteria and their metabolism.

• Transactions of the Korean Society of Automotive Engineers
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• v.10 no.3
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• pp.28-35
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• 2002

The objective of this paper is to quantitatively investigate the effects of alcohol mixture on the combustion improvement of main fuel in supplying alcohol to direct injection diesel engine by auxiliary injection method and blend method. If alcohol is supplied, engine performance greatly improves in high load range. In case of supplying ethanol, BSFC improves, the emission of smoke and NO decreases by delaying main fuel injection timing 5$\^{C}$A. The maximum delivery quantity of alcohol is limited to approximately 50% of total fuel delivery due to misfire and knocking. The limit quantity of main fuel injection that does not accompany misfire and the deterioration of BSFC was approximately 15∼18.5mg/st.

• Journal of the Korea Furniture Society
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• v.18 no.4
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• pp.312-316
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• 2007

A study was conducted to know 99.5% ethyl alcohol penetration depth in radial and longitudinal direction of Castanea crenata. Alcohol penetration depth was found higher in longitudinal direction by about 12.47 times. In both earlywood and latewood, fiber conducted alcohol in higher depth than that of large and small vessel. Penetration depth of alcohol after 15.0 second of penetration in longitudinal direction, there was no significant difference among fiber in sapwood and heartwood, and vessel in sapwood. At the beginning of penetration the speed was high and then gradually decreased.