• 한국식생활문화학회지
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• 제11권5호
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• pp.711-719
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• 1996

Fermentation characteristics of kwahaju (a typical Korean traditional alcoholic beverage) base were investigated during fermentation with different contents of nuruk (Korean-style bran koji) extract. The nuruk extract which was prepared by incubating the mixture of nuruk powder and water at $25^{\circ}C$ overnight and by filtering it was used to be 0.6%, 2.7%, 5% and 10% (v/v). Total and reducing sugar contents as well as acidity of the kwahaju base with 0.6% nuruk extract were higher than those with 2.7%, 5% and 10% at the fermentation end. Final pH values of all the base samples were ranged from 3.3 to 4.1. Alcohol concentrations of the base samples with 2.7%, 5% and 10% nuruk extract were higher than those with 0.6%. Microbial growth rate was great and inner temperature was high in the sample with high content of nuruk extract, but fermentation period was short. Total sugar consumption and alcohol production increased as the content of nuruk extract increased, but total acid production decreased. The base sample with 10% nuruk extract showed the most excellent fermentation efficiency. Fusel oil content of the base sample with 2.7% nuruk extract was the highest (457.3 ppm), and those wity 5% and 10% nuruk extract were 438.9 ppm and 442.6 ppm, respectively. The sample with 0.6% nuruk extract had the lowest content (409.5 ppm). Sensory evaluation of both the kwahaju base and kwahaju mix with 25% and 40% alcohol by adding soju (Korean distilled liquor) showed that the base with 2.7% nuruk extract had the highest score, and that the kwahaju mix with 25% alcohol had higher score than that with 40%. The sensory results on overall desirability were consistent to those on color and alcohol concentration, and it turned out that the two factors were important to make kwahaju.

• 방사선산업학회지
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• 제5권4호
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• pp.377-382
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• 2011

Poly(vinyl alcohol) (PVA) is an interesting material with good biocompatibility, high elasticity and hydrophilic chacrateristics. In this study, crosslinked hydrogels based on PVA, and poly(acrylic acid) (PAAc) were prepared by gamma-ray irradiation. PVA and PAAc powders were dissolved in deionized water, and then irradiated by a gamma-ray with a radiation dose of 50 kGy to make hydrogels. The hydrogels were then annealed in an oven at $120^{\circ}C$ for 10 min, 30 min and 50 min under nitrogen atmosphere. The properties of a hydrogel such as gel fraction, swelling behavior, thermogravimetric analysis (TGA) and adhesive strength as a function of PAAc content and annealing time were investigated. The gel fraction decreases with decreasing PAAc content and increasing annealing time. The thermal behaviors have shown different patterns according to the annealing time. The adhesive strength increases with increasing PAAc content.

• 약학회지
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• 제50권6호
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• pp.415-420
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• 2006

The purpose of this study was to develop the best methods to sterilize herbal medicines which is frequently used and known to have high susceptibility to microbial contamination. We used dry heat, gamma irradiation and alcohol gas treatment for sterilization, and evaluated these methods in terms of the followings; i) the efficacy of sterilization, and ii) the chemical alteration of index constituents of herbal medicines. Treatment with dry heat effectively eliminated the contaminated microorganisms, and did not significantly alter the content of berberine chloride, paeoniflorin and amygdalin in Phellodendron Bark, Peony Root and Apricot Kernel, respectively: However it seriously changed the color and morphology which are essential criteria to estimate a measure of quality of herbal medicines. Treatment with gamma irradiation showed a strong sterilizing effect, and no alteration of the content of index constituents, color and morphology: Alcohol gas treatment resulted in similar effects as those in gamma irradiation. Collectively; these results suggest that treatment with gamma irradiation or alcohol gas may be useful methods for sterilizing herbal medicines without a decrease in their microbial quality.

• 한국식품과학회지
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• 제27권2호
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• pp.235-240
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• 1995

전통 방법으로 제조한 안동소주, 문배주, 이강주, 진도홍주식 소주의 술덧과 소주의 퓨젤유 및 향기성분은 다음과 같다. 퓨젤유의 총량은 술덧에서 $0.090{\sim}0.324mg/ml$이었으나 이를 증류한 소주에서는 $0.357{\sim}0.868mg/ml$로 증가되었으며 문배주나 안동소주식 소주에서 그 함량이 다소 낮았다. 퓨젤유 성분 중 iso-amyl alcohol은 술덧이나 소주에서 가장 함량이 높았다. 술덧에서는 관찰되지 않은 furfural이 증류한 소주에서 모두 검출되었다. 술덧과 소주의 향기성분으로 alcohol 7종, ester 7종, aldehyde 4종, acid 1종과 미동정물질 14종이 검출되었으며 술덧에서 $23{\sim}25$종, 소주에서 $16{\sim}23$종이 검출되었는데 술덧 중에서는 진도홍주식 술덧이, 소주 중에서는 문배주식 소주가 검출된 향기성분의 수가 많았다. 술덧과 소주에서 공통된 성분은 ethyl acetate, ethyl alcohol, propyl alcohol, iso-butyl alcohol, iso-amyl alcohol, n-hexyl alcohol, acetic acid, ethyl pelargonate, phenylethyl alcohol 등 9종이었고 peak area(%)로 보아 ethyl alcohol이 $62.9{\sim}95.1%$로 가장 많은 비율을 차지하였다. 술덧에서는 n-hexyl alcohol, acetic acid, phenylethyl alcohol이, 소주에서는 iso-amyl alcohol의 비율이 높았으며 이강주식 술덧에서 phenylethyl alcohol의 비율이, 진도홍주식 술덧에서 n-hexyl alcohol과 phenylethyl alcohol의 비율이 높은 것이 특색이었다.

• 대한한방내과학회지
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• 제1권1호
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• pp.92-97
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• 1976

Upon feeding dried Ginseng to rats of either low-protein or high protein diet ethanol was administered intraperitoneally and disappearance rate blood alcohol was enzymatically measure. In terms of residual blood alcohol after a time lapse of 3.5 hours between intraperitonial administration and blood withdrawal neither ginseng nor ginseng plus 40% casein did improve the rate, of alcohol clearance but sexual difference was clearly demonstrated in favor of female rats. In the case of blood withdrawn only 2 hours after intraperitoneal injection of alcohol, the tendency of female superiority in alcohol clearance rate is demonstrated when a comparison is made among the groups fed with ginseng and this was particularly true is groups of rats fed with basal diet plus 1 percent ginseng residual blood ethanol being 15.4 mg/ml vs. 8.8 mg/ml. Liver homogenate alcohol dehydrogenase activity measured in terms of residual ethanol content after in vitro reaction on which a known amount of alcohol was added clearly demonstrated a male superiority in alcohol clearance.

• 동아시아식생활학회지
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• 제16권3호
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• pp.281-291
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• 2006

This study investigated the effect of the powder of the small water dropwort(PSWD) and brewer's yeast(BY) on the liver function and serum lipid metabolism in alcohol-consuming rats. Male Sprague-Dawley rats were fed an AIN-93 diet(control), ethanol plus control(A), ethanol plus PSWD(AS), ethanol plus BY(AB), ethanol plus PSWD and BY(ABS) diet for seven weeks. The feed intake, body weight gain and feed efficiency ratio were the lowest and in the alcohol-consuming groups. The weight of the liver, kidney, spleen and epididymis of the anatomized rats showed positive correlation with the body weight gain. Compared with group A, the content of the lipid in the serum was significantly low in the AS and AB groups. In particular, it was the most effective in the AB group. The GOT, GPT and ALP level in the serum showed a significant difference in the alcohol-consuming groups. Compared with the A group, they showed a significantly low difference in the AS and AB groups. The total cholesterol and triglyceride levels in the liver were similar in all groups. The weight of the feces was significantly different but there was no significant difference in the content of total cholesterol and triglyceride levels in the AS and AB groups. These results suggest that BY and PSWD improve the liver function, and had an effect on reducing the lipid content of the serum and feces of alcohol-consumed rats. In particular, the effect of BY which contained protein, dietary fiber and vitamin B was higher than that of PSWD.

• 한국미생물·생명공학회지
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• 제9권3호
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• pp.123-128
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• 1981

인삼엽에서 추출한 crude saponin이 효모(Saccharomyces cerevisiae)의 $CO_2$발생, alcohol발효, 균체생산에 미치는 영향를 조사한 결과를 요약하면 다음과 같다. (1)발효액 중 효모의 $CO_2$발생은 crude saponin 농도 3%, 1.5%, 0.7%, 5%, 7%, 0.3%는 대조구보다 빠르고, 9%구에서는 $CO_2$발생이 억제되었다. 이들 시험구 중 3%구가 $CO_2$발생이 가장 많았다. (2)발효 중 각 시험구의 alcohol 함량의 순위는 5%, 3%, 1.5%, 7%, 0.3%, 대조구(0%)며, 이들 시험구 중 5%구와 3%구는 다른 시험구보다 alcohol 생산량이 현저히 증산되었다. (3) 발효 중 crude saponin 액 소량첨가구 (0~0.7%)는 시간이 경과됨에 따라 pH가 감소했으나, 다량첨가구 (1.5~7%)는 24~48시간 사이에 pH 변화가 심하였으며 그 이후부터는 증가하였다. (4) 건조균체량은 모든 시험구에서 대조구 (0%) 보다 많았으며 그 중 3%구가 현저하게 많았다.

• 한국식생활문화학회지
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• 제16권4호
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• pp.371-377
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• 2001

Li was a sweet beverage containing $2{\sim}3$ percents ethyl alcohol made from malt by spontaneous fermentation from ancient custom to fifteenth century. Li was changed to the rice wine being a sweet beverage of low alcohol content using nuruk as starter and the sikhae which is non-alcoholic fermented beverage. Li was made for drinking and ceremony in Korea, China and Japan. It disappeared from the beverage items along with its method of manufacture from malt, but in Korean had made Li using nuruk until recent. We made Li according to Book of Imwon-Keongjae Ji (The book of country economy) methods for reappearance of Li. Fermentation characteristics for the production of Li with Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces sake were investigated. Among the yeast strains tested, Li fermented with S. sake showed higher alcohol production. Total sugar decreased considerably during the whole period of fermentation(30 hours), while ethyl alcohol content increased at $2.98{\sim}3.52%$. As the fermentation progressed, the pH decreased until the 30 hours of fermentation, while total acid increased during the same period. In fermentation of 36 hours, Li consisted of about $2.98{\sim}3.52%$ of alcohol content, $5.3{\sim}6.0%$ of total sugar, $1.45{\sim}2.21mg%$ of reducing sugar and total acidity were reached up to $24.4{\sim}29.5mg%$ for Li manufactured with S. cerevisiea sake, S. bayanus and S. sake.

• 한국식품과학회지
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• 제47권4호
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• pp.431-437
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• 2015

In this study, high-acidity cider vinegar (HACV) was produced by alcoholic and acetic acid fermentation of apple concentrate without any nutrients and then the optimum alcohol concentration was determined through a qualitative study. HACV was fermented with different initial alcohol concentrations (6-9%) during the process of acetic acid fermentation. The highest content of reducing sugar, organic acids, and free amino acids was observed at 6% of initial alcohol concentration. Approximately 20 types of volatile compounds were identified by solid-phase microextraction (SPME) and GC-MS. The total volatile content was the highest at 6% of initial alcohol concentration, and the acid content was the lowest at 9% of the initial alcohol concentration. The HACV produced by a two-stage fermentation process was qualitatively better than commercial HACV presenting the highest value at 6% of initial alcohol concentration. Malic acid, aspartic acid, and hexyl acetate were selected as quality index components of HACV production by two-stage fermentation on the basis of correlation between their physicochemical properties and the sensory attributes of HACV.

• Journal of Nutrition and Health
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• 제23권6호
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• pp.443-450
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• 1990

임신과 수유 기간 동안 alcohol의 섭취가 어미와 새끼 쥐의 간내 copper 유용에 미치는 영향을 연구하기 위하여 cthanol(0 혹은 30%의 Kcal)과 copper(0.75 혹은 3.75mg/l 식이) 함량에 차이를 둔 식이조성으로 alcohol과 copper의 상호작용을 규명하는 factorial experiment를 수행하였다. 어미 쥐의 열량 섭취와 체중은 식이들에 의해 영향을 받지 않았다. 식이내 copper양이 적을 경우 alcohal을 섭취하지 않은 실험군과 비교하여 alcohol을 섭취한 실험군인 어미 쥐의 간 copper농도가 더욱 감소됨으로써 alcohol과 copper의 상호작용을 보여주었다. 새끼 쥐에게서는 식이내 copper 수준에 관계 없이 어미쥐의 alchol 섭취가 간의 총coppernein의 copper 농도에 반영되었다. Metallothionein의 zinc 함량은 metallothionetin의 copper함량과 반비례적인 관계로 보여주었다. 이상의 결과로 임신과 수유기 동안 식이내 copper함량이 적을 경우 alchol 섭취는 어미와 새끼 모두에게 copper 결핍을 초래할 수 있다는 것을 시사해준다.