• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.296-300
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• 2016

The effect of different temperatures (45, 55, 65, and $75^{\circ}C$) on the extraction of ${\beta}$-glucan and the properties of extracted ${\beta}$-glucan were investigated with four different varieties of barley. Jeju naked barley, blue barley, beer barley, and black barley contained 6.85, 5.13, 3.58, and 4.16% of ${\beta}$-glucan, respectively. ${\beta}$-glucan in barley was extracted in the range of 64.88 to 93.84% depending on the extraction temperature and barley variety. The ${\beta}$-glucans in Jeju naked barley, Jeju blue barley, and black barley were optimally extracted at $65^{\circ}C$ for 3 h and Jeju beer barley at $75^{\circ}C$. The extracted ${\beta}$-glucan resolubilized to 43.48-81.73% and the ratio of ${\beta}(1{\rightarrow}3)$ to ${\beta}(1{\rightarrow}4)$ linkage was in the range of 1:3.8-5.8. These results suggest that purification and properties of ${\beta}$-glucan depend not only on the water extraction temperature, but also on the barley variety.

• Korean Journal of Food Science and Technology
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• v.51 no.6
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• pp.596-603
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• 2019

This study involved the production of specialty lager beers supplemented with Korean red ginseng extracts or Bokbunja (Korean black raspberry, Rubus coreanus Miquel) juice. The effects of the Korean red ginseng extracts or Bokbunja juice on the specific gravity, pH, yeast viability, free amino nitrogen content, reducing sugar content, color, alcohol content, turbidity, and sensory evaluation were evaluated. The alcohol content of the beers containing the extracts or juice were within the standard alcohol amounts (3.63-4.0%, v/v). The pH values of the three samples containing Bokbunja juice were lower than that of the control values. The sensory evaluation showed that the addition of Bokbunja juice was superior to the ginseng extracts, and the optimal addition time was before or after the secondary fermentation. These data indicate that the flavor and odor of the Bokbunja juice are more persistent than that of the ginseng extracts.

• Journal of Mushroom
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• v.2 no.4
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• pp.214-217
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• 2004

This study was carried out to investigate the physiological charateristics of F. pinicola in sawdust media. The optimum temperature in sawdust media was $30^{\circ}C$ in of F. pinicola. The optimum pH was 5 in F. pinicola. Mycelial growth and density of F. pinicola was quite good when birch tree and oak sawdust, respectively were used as cultural substrates. The best mycelial growth in F. pinicola was observed when beer waste was added as supplement on sawdust substrates. The optimum supplement ratios of beer waste and a magnecium sulfate were 20%, and 0.1% respectively. However, optimun supplement ratios of a calcium oxide and a LVD were different as 0.1% in F. pinicola.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.479-484
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• 2009

This study investigated the characteristics of baking bread and cookies supplemented with taurine and the effect of taurine addition on BAC(blood alcohol concentrations) and UAC(urine alcohol concentrations). Healthy male college students were divided into two groups, the control and the taurine group. Bread was baked with the addition of 0, 2, 4 and 6% taurine and baked with the addition 0, 3 and 6% taurine. The bread containing 2% taurine showed the fastest fermentation among the 4 groups. Fermentation and oven-spring of breads baked with a taurine concentration greater than 4% of taurine disturbed. In some areas of the sensory test, the taurine supplemented bread had higher scores than the control bread. We served 6 g of taurine supplemented cookies with 1,000 $m{\ell}$ of beer to 8 students in the taurine group. After 2 hours of drinking beer, the BAC and UAC of the taurine group were found to be lower than the control group. But no difference was found in the alcohol excretion of their urine. From this study we concluded that the taurine has an effect on the detoxication of alcohol, which reduces the BAC.

• Analytical Science and Technology
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• v.12 no.1
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• pp.1-6
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• 1999

Copper(II) complex of piperidine dithiocarbamate (Pipdtc) was synthesized from the reaction of Cu(II) and piperidine dithiocarbamate. The possible structure of the complex was proposed on the basis of elemental analysis, molar conductivity, infrared spectroscopy, electronic absorption spectroscopy, and $^{13}C-NMR$ studies. The extraction of copper(II)-Pipdtc complex by carbon tetrachloride can be achieved in the pH range of 6.0~10. The solution of copper(II) with piperidine dithiocarbamate was bey Beer's law in the concentration up to ${\sim}8.0{\times}10^{-5}M$ at pH 9.0.

• Analytical Science and Technology
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• v.11 no.5
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• pp.341-346
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• 1998

2-Pyridinecarboxaldehyde thiocarbohydrazone(PyTC) have been reacted with $Cu^{2+}$ to form $[Cu(PyTC)H_2O)]SO_4$. This complex is soluble in water and polar organic solvents. The complex has been characterized by elemental analysis, conductivity, effective magnetic moment, and spectroscopic data. From the results the complex is square planar. The colorimetric determination of Cu(II) ion by using PyTC as a ligand was studied. The solution of copper(II) with PyTC was obeyed Beer's law in concentration up to $2.9{\times}10^{-4}M$ at pH 4.

• Nutrition Research and Practice
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• v.1 no.4
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• pp.260-265
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• 2007

Preservation methods on the physiological and brewing technical characters in bottom and top brewing yeast strains were investigated. The preserved yeasts were reactivated after 24 months storage and grown up to stationary phase. The samples of filter paper storage indicated a higher cell growth and viability during propagation than those of nitrogen and lyophilization storage independent on propagation temperature. In addition, the filter paper storage demonstrated a faster absorption of free amino nitrogen and a highest level of higher aliphatic alcohols production during propagation than other preservation methods, which can be attributed to intensive cell growth during propagation. Moreover, the filter paper storage showed a faster accumulation for glycogen and trehalose during propagation, whereas, in particular, lyophilization storage noted a longer adaptation time regarding synthesis of glycogen and trehalose with delayed cell growth. In beer analysis, the filter paper storage formed an increased higher aliphatic alcohols than control. In conclusion, the preservation of filter paper affected positively on yeast growth, viability and beer quality independent on propagation temperature. In addition, in this study, it was obtained that the HICF and Helm-test can be involved as rapid methods for determination of flocculation capacity.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.215-222
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• 2017

The purpose of this study was to investigate consumer behavior and perception of Korean cheongju (rice-wine). An online survey, conducted from July 24, 2015 to July 31 2015, targeted 500 males and females adults in Seoul, Busan, Daejeon, Gwangju, Daegu, Incheon and Ulsan. Male respondents were more likely to drink more often than female respondents. Male respondents preferred 'beer', 'soju', and 'cheongju/yakju' in that order while female respondents preferred 'beer', 'cheongju/yakju', and 'soju' in that order. The reasons for drinking cheongju were 'taste' and 'flavor' for both males and females. The most important characteristic of Korean cheongju product included 'use of domestic ingredients', followed by 'tradition of brewing'. Both males and females responded that an important element of taste/flavor were 'simple/pure taste' when brewing Korean cheongju. In the survey of image recognition of Korean cheongju, 'tradition' and 'trust' were the most important. Therefore, it is necessary to develop various marketing strategies by understanding consumer preferences and perception of Korean cheongju.

• Journal of the Korean Chemical Society
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• v.26 no.4
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• pp.224-228
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• 1982

The wavelength of chlorophyll-b on the absorbance and fluorescence emission were shifted to the longer depending on the increasing of solvent polarities but fluorescence excitation spectra were not. The presence of chl-b oligomers and monomers were identified by the specra of fluorescence emission. Fluorescence excitation, absorbance and the measurement of its intensities vs. the concentration of n-prOH added to chl-b solution. The calibration curve of chl-b solution were not obeyed to Beer's law in the range of concentrated soln. because of the presence as the oligomers.

• Journal of the Korean Society of Tobacco Science
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• v.2 no.2
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• pp.14-19
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• 1980

The spectrophotometric determination of nictotine content with barbituric acid buffer solution was carry out. Absorption maximum for the proposed solution appeared at 505 nm and the absorbance remained stable for 15 minute at pH 4.2. Lambert-Beer law was proved to be applicable in the range of nicotine concentration of $7.5\mu{g}/ml$~$25\mu{g}/ml$. According to the analysis of nicotine contents in Burley and Flue-cured tobacco leaves by this method, the relative deviation was obtained to be 2.8% in comparision with the Griffith method.