• KIEAE Journal
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• v.13 no.4
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• pp.11-19
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• 2013

The purpose of this study is to establish the assessment baseline of $CO_2$ emissions from building operations in the view of GHG reduction policy in Korea. The assessment baseline of $CO_2$ emissions shall be used in GHG policy and Carbon Credits in building sectors, but the assessment baseline has not been studied enough or established yet. Also, $CO_2$ emissions from building operations will be variable according to the building occupancy. Therefore the baseline will be different and this study aimed at the establishment of the assessment baseline for residential apartments and office buildings firstly. After reviews of BEER and international standards for building $CO_2$ emissions such as ISO and UNEP-SBCI documents, the analysis of BEER certification data has been pursued for 292 residential apartment complexes and 65 office buildings in South Korea during 2004~2012. As analysis results, the assessment baseline was set to 23.03 $kg{\cdot}CO_2/m^2{\cdot}yr$ or 1.95 $t{\cdot}CO_2/unit{\cdot}yr$ for residential apartment complexes, and 95.91 $kg{\cdot}CO_2/m^2{\cdot}yr$ for office buildings according to the BEER certification basis. Additional assessment baselines were calculated according to year basis, region basis, public and private basis, and GHG policy basis. Finally, the established baseline for residential apartment complexes has been applied for the pilot project in M district, Seoul, and showed 24.97% reduction rate according to the BEER certification basis.

• The Journal of the Korea Contents Association
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• v.17 no.4
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• pp.645-654
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• 2017

The purpose of this study is to compare the types and capabilities of smartphone apps related to tea, coffee, wine and beer. As a result of examining the capabilities of 200 tea, coffee, wine and beer apps from Apple App Store, 17 types of capabilities were identified. The study found no significant difference in the capabilities of tea and coffee apps, but there was a significant difference in the capabilities of tea and wine apps, and tea and beer apps (p<0.01). Entertainment-oriented apps take up a higher proportion of tea-related apps while wine apps, provide a higher proportion of consumer usability-oriented apps such as finding information about wine, writing notes about wine characteristics, finding nearby shops/cafes. In order to increase practical use of tea-related apps, this study proposes capabilities of coffee, wine, and beer apps as examples and presents app menu to promote development of tea-related apps.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.9
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• pp.206-214
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• 2018

This study was conducted from August 2017 to May 2018. Beer was prepared by different ratio of rice and malt and different types of beer, and quality analysis were conducted. The ratio of rice and malt was divided into 0:100 (S0), 20:80 (S1), 40:60 (S2), 60:40 (S3) and 80:20 respectively. We compared the characteristics of the mashing methods(infusion and decoction method) and investigated the characteristics of different types of beer (lager, ale, wheat beer) using yeast (bottom and top yeast). Even with different ratios of rice and malt, normal infusion time was observed and the iodine test was confirmed to be normal. Also, the mashing proceeded normally and the sugar content of the primary wort was between $21.0{\sim}21^{\circ}brix$. In mashing method, the mash concentration, color and flavor of wort were the highest in the three mash method(decoction method). During the fermentation period of beer, the sugar content, pH and yeast number did not differ significantly depending on the ratio of rice and malt, and the type of yeast. Higher alcohol and esters also had no correlation with the ratio of rice to malt, and wheat beer was somewhat higher. The higher the ratio of rice, the more the color intensity(EBC) decreased, the bitter unit(BU) and the preference decreased. When the rice ratio was higher than the malt rate, the degree of preference decreased significantly. Based on the results of this study, it is expected that the rice ratio will be less than the malt ratio and the flavor of the wort will be improved by using the deccoction method. If the malt is supplemented with the use of the special malt and the various hops according to the beer type, it may be helpful to manufacture rice beer.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.12
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• pp.340-347
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• 2019

This study investigated the brewing properties of rice beer made with yeast isolated from traditional whole wheat nuruk. The experimental method was followed by alcohol fermentation and quality analysis for six months after separating the yeast from nuruk. The yeasts isolated from traditional nuruk showed normal fermentation characteristics, like those of commercial yeast, in terms of alcohol production capability, sugar content, and pH reducing power. Especially, the yeast (KCCM 301) isolated from whole wheat nuruk showed higher contents of glycogen and trehalose than that of commercial yeast, and so KCCM 301 yeast has excellent yeast vitality. Meanwhile, the yeast (KCCM 90301) isolated from traditional Nuruk produced significantly higher alcohol and ester contents than that of commercial yeast. This has a positive effect for supplementing the taste and aroma of rice beer. In conclusion, the yeasts isolated from whole wheat nuruk showed the general alcohol fermentation pattern and aroma content of rice beer. These yeasts seem to be effective in strengthening the flavor of rice beer.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.235-239
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• 2012

This research was conducted to monitor ochratoxin A in wine, beer, $makgeolli$ and fermented alcoholic beverages to estimate the exposure to ochratoxin A in the assorted alcoholic beverages. The analytical method for ochratoxin A was based on immuno-affinity column clean up followed by HPLC-FLD. Ochratoxin A was detected in 30 samples of 177 wine (17%), 25 samples of 106 beer (23.6%), 11 samples of 74 $makgeolli$ (14.9%), and 7 samples of 74 fermented alcoholic beverages (9.5%). The average levels of ochratoxin A were 0.039 ng/mL in wine, 0.010 ng/mL in beer, 0.023 ng/mL in $makgeolli$, and 0.014 ng/mL in fermented alcoholic beverages. The daily dietary exposure level of ochratoxin A estimated by using the report on national health and nutrition survey were 0.039 ng/b.w.day from wine, 0.010 ng/b.w.day from beer, 0.023 ng/b.w.day from $makgeolli$, and 0.014 ng/b.w.day from fermented alcoholic beverage.

• Applied Microscopy
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• v.38 no.4
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• pp.285-291
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• 2008

We have evaluated the effects of experimental factors on transmitted electron beam intensities for quantitative analysis in electron tomography. For the correct application of Beer's law in electron tomography, the transmitted beam intensity should reflect the net effect of mass properties on beam path. So, the any other effects of the objective aperture and the specimen holder on beam path should be removed. The cut-off effects of objective aperture were examined using Quanti-foil holey carbon film and a transmission electron microscope operated at 120 kV. The transmitted beam intensities with $30{\mu}m$ objective aperture dropped about 16.7% compared to electron beam intensities without the objective aperture. Also, the additional losses of about 14.2% at high tilt angles were occurred by cut-off effects of the objective apertures. For the precise quantitative analysis in electron tomography, the effect of the objective aperture on transmitted electron beam intensities should be considered. It is desirable that 2-D tilt series images are obtained without the objective aperture for correct application of Bee's law.

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

• 한국약용작물학회:학술대회논문집
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• 2011.04a
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• pp.472-473
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• 2011

• Safe Food
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• v.9 no.1
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• pp.4-12
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• 2014

• Polymer(Korea)
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• v.35 no.1
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• pp.60-65
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• 2011

In order to maximize the performance of polymer nano-composites, it is essential to understand an effect of a dispersion state on material properties as well as to achieve highly dispersed composites. In this work, a simple quantitative approach to evaluate the degree of dispersion was suggested for carbon nanotube (CNT) embedded polymer nano-composites. Through UV-visible spectroscopy analysis, the transmittance of nano-composites was measured at various dispersion states and it was found that the transmittance reduced as the dispersion state of CNT improved. Based on the results, an effective concentration factor for quantitative evaluation of dispersion state was introduced into the Beer-Lambert transmittance law. The proposed method and parameter to evaluate the degree of dispersion were verified by analyzing the transmittances at different dispersion states of CNT, concentrations of CNT and sample thicknesses.