• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.602-609
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• 2015

In this study, for modernization of Korean traditional fermented milk, Tarak was made using four kinds of commercial Makgeolli based on the ancient cookbook Suwoonjabbang. Samples of Tarak were periodically collected during 24 h of fermentation at $37^{\circ}C$. After fermentation, changes in pH, titration acidity, and viscosity were analyzed. Fermentation metabolites, including organic acids and free sugars, were analyzed by HPLC. Numbers of yeast and lactic acid bacteria during 24 h of fermentation were measured. The pH of Tarak significantly decreased (P<0.01), whereas its acidity significantly increased (P<0.01) during fermentation. The viscosity increased during 8~24 h of fermentation until curd was separated in Tarak. The level of ethanol increased from 0.37~0.52 mg/mL to 0.51~0.71 mg/mL during 24 h of fermentation. Lactic acid and lactose were the major organic acid and free sugar in Tarak, respectively. The number of lactic acid bacteria increased from 5.23~6.25 log CFU/mL to 9.87~10.41 log CFU/mL at the beginning during 24 h of fermentation. The number of yeast increased from 5.14~6.47 log CFU/mL to 6.99~7.73 at the beginning during 24 h of fermentation at $37^{\circ}C$. The major strains of Tarak were Pediococcus acidilactici, Lactobacillus fermentun, Lactobacillus curvatus, and Saccharomyces cerevisiae. Therefore, we concluded that Tarak was a fermented milk by both lactic acid bacteria and yeast, which was similar to koumiss or kefir.

• Journal of The Korean Association For Science Education
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• v.20 no.1
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• pp.137-153
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• 2000

In this study. 'extended science investigation' was conceptualized as a comprehensive science investigation contrasted with exercise of process and skill component and cookbook style experiment. The extended investigations should be pursued for giving opportunity of more authentic science activities in school science. And one of important educational objectives in students' science investigations is to achieve motivation for investigation which drives and triggers further investigations. It can be discerned as positive and negative by its direction and also as internal and external by its cause. The purpose of this study was to describe change of students' motivation for investigation while they were performing the extended science investigations. The subject was 128 7th grader attending coeducational school in Seoul. Questionnaires and students' reports were analysed complementarily to describe students' motivation for investigation. The number of students who showed positive motivation for investigation did not increase in the developed extended investigations than in the directive investigations in textbook, but the cause of positive motivation for investigation has changed largely from task-exclusive factors to task-inclusive factors. In case of negative motivation for investigation, regardless of the kind of investigation task, task-inclusive factors were recognized as the main causes. Among those whose motivation changed during successive extended investigations, the students who showed change from negative to positive were more than the reverse. And the number of positive intrinsic motivation for investigation was increased at the second half of the extended science investigations. So it can be said that there was a desirable change of motivation for investigation at the second half the extended science investigations.