• The monthly packaging world
• /
• s.298
• /
• pp.75-78
• /
• 2018

• The monthly packaging world
• /
• s.285
• /
• pp.79-81
• /
• 2017

• The monthly packaging world
• /
• no.11 s.175
• /
• pp.79-81
• /
• 2007

• The monthly packaging world
• /
• s.236
• /
• pp.90-94
• /
• 2012

• The monthly packaging world
• /
• s.112
• /
• pp.113-117
• /
• 2002

• The monthly packaging world
• /
• s.322
• /
• pp.79-85
• /
• 2020

• Microbiology and Biotechnology Letters
• /
• v.3 no.1
• /
• pp.23-29
• /
• 1975

Brewer's worts were fermented under five different conditions in each of which one of the five elemental factors involved in the conventional batch fermentation, i. e., fermentation period, heterothermal condition, spontaneous agitation, stratification, and foam covering, was forced to alter remaining other factors unchanged. The resulting beers were analyzed for their flavor components gas-chromatographycally and all of the five factors were found to be necessary for the development of the characteristic flavor of traditional beer.

• Journal of the Korean Chemical Society
• /
• v.9 no.1
• /
• pp.41-44
• /
• 1965

The properties of Fe(II)-7-nitrose-8-hydroxyquinoline-5-sulfonate have been studied spectrophotometrically at 700$m{\mu}$, $26^{\circ}C$. The absorbance of the complex shows a maximum at pH 6.0 and good thermal stability. Excess of the ligand and the reducing agent do not interfere the formation of the complex. The composition of the complex is found to be 3:1 ligand to metal species by molar ratio and continues variation methods. Calibration curve follow Beer's law over the range of concentratiion studied.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.1
• /
• pp.11-19
• /
• 2010

This study was conducted to investigate consumer behavior and perception related to alcoholic beverages and Korean rice wines (yakju). Self-administered questionnaires were collected from 254 male and female adults in the Gyunggi-area of Korea. Male respondents were significantly more likely to drink more often, consume greater amounts and spend more on alcoholic beverages. Male respondents preferred, in order, soju, beer and wine. Female respondents preferred, in order, beer, wine and soju. Most of the respondents (69.2%) showed conservative consumption behaviors, and indicated they would drink a new product when it became popular. Flavor/taste was the most important attribute when selecting alcoholic beverages. The reasons for drinking yakju were "high quality" and "considering health". The most answered reason for low market share of yakju was lack of publicity and marketing.

• Journal of Industrial Technology
• /
• v.34
• /
• pp.45-52
• /
• 2014

In this paper the settlement characteristic of shallow foundation on sandy soil overlained by rigid ground was investigated by analyzing results of model tests. For model experiments, model tests were performed with sandy soils sampled from the field, changing the relative density of sandy soil and the ratio of thickness of sandy layer(H) to the width of model strip footing(B). As result of tests, settlement of sandy soils increases as the value of H/B increases, whereas it increases with relative density of soil. Bearing capacity decreases as the thickness of the sand layer relative to the footing width increases. In order to analyze the settlement characteristics of sandy ground, the results of model tests were compared with the predicted values using the empirical formulas proposed by Terzaghi, De Beer and Schmertmann. The method by De Beer was found to be in good agreements with test results.