• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.828-831
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• 2013

Fermentation patterns of apple Gochujang mash prepared with different addition times of red pepper powder were investigated. Red pepper powder was added into Gochujang mash before and after fermentation of the mash. In the apple Gochujang mash without red pepper powder, viable yeast cell counts of Zygosaccharomyces rouxii Y-80 increased to 6.5 log CFU/g shortly after five days of fermentation, and ethanol concentration reached its maximum value (3.8% of the total volume) after 15 days of fermentation. On the other hand, in apple Gochujang mash prepared by the initial addition of red pepper powder before fermentation, viable yeast cell counts increased to 7 log CFU/g after 20 days of fermentation, and ethanol concentration reached 1.3% after 25 days of fermentation. Yeast growth and ethanol production were stimulated in the Gochujang mash without red pepper powder. Sensory evaluation scores were similar in the apple Gochujang regardless of addition time of red pepper powder.

• Journal of the FoodService Safety
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• v.4 no.1
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• pp.21-28
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• 2023

Saccharomyces cerevisiae and Zygosaccharomyces rouxii are known to produce alcohol in gochujang. To reduce alcohol production, garlic and chives were applied to gochujang solution to find their inhibitory effect on S. cerevisiae and Z. rouxii. The 70% ethanol extract of garlic and chives showed significant inhibition activity against S. cerevisiae and Z. rouxii, showing growth inhibition zone of 14.00±0.00~25.33±0.58 mm by disc diffusion method. In addition, the addition of 70% ethanol extract of garlic and chives in 10% gochujang solution spiked with S. cerevisiae and Z. rouxii reduced the numbers of total aerobic bacteria (below 7 Log CFU/g) and yeast (below 4 Log CFU/g), alcohol content (below 0.30%), respectively. In conclusion, the addition of garlic ethanol (70%) extract or chives ethanol (70%) extract to gochujang inhibited the growth of S. cerevisiae and Z. rouxii, resulting in reduced alcohol content in gochujang. For further study, it is necessary to conduct food application experiments by using real gochujang paste.

• 한국신재생에너지학회:학술대회논문집
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• 2011.05a
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• pp.146.2-146.2
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• 2011

Molecular behaviors and crystal structures of the binary hydrates of $CH_4$ and ethanol were identified by means of 13C solid-state NMR and powder XRD methods at various concentrations of ethanol. In addition, NMR peak areas were used to calculate cage occupancies for both guest species. Obtained results showed that more $CH_4$ molecules are captured into hydrate phase per unit mass of ethanol molecules because $CH_4$ molecule can occupy sII large cages more, and pure $CH_4$ hydrate can form more as well at lower ethanol concentrations. Even though tuning phenomenon was already reported for some aqueous hydrate promoters such as THF, aqueous ethanol solutions are found to play the same tuning role in the binary clathrate hydrates in this study.

• Journal of Microbiology and Biotechnology
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• v.1 no.1
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• pp.6-11
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• 1991

This study deals with investigation of the ethanol tolerance of yeast strains with respect to fatty acid composition and intracelluar ethanol concentration during alcohol fermentation. The cell viabilities and fermentation abilities of Saccharomyces cerevisiae and Kluyveromyces fragilis were improved by aeration and addition of unsaturated fatty acids into growth medium. Aeration decreases the accumulation of ethanol, while increases unsaturated fatty acid contents inside yeast cells. Thus it was found that oxygen and unsaturated fatty acids play decisive roles in the increase of ethanol tolerance of yeasts.

• Journal of ILASS-Korea
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• v.13 no.4
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• pp.180-186
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• 2008

The aim of this work is to investigate the effect of ambient conditions on the spray behavior of biodiesel-ethanol blended fuels. In order to analyze the spray behavior, spray tip penetration and spray cone angle were obtained from the visualization system and the effects of ethanol blending are compared macroscopic characteristics with the numerical results. It was reveled that the ethanol contents in biodiesel-ethanol blended fuels affect the spray tip penetration a little and increased the spray cone angle. Increased ambient pressure induced the decrease of the spray tip penetration, and the increased ambient temperature lead to the increase of the spray tip penetration. In addition, the increased ambient temperature promoted the vaporization and atomization of spray with the effect of increasing ethanol fuel.

• Journal of Nutrition and Health
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• v.34 no.5
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• pp.493-498
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• 2001

To investigate the effects of Ixeris sonchifolia Hance diets on serum and hepatic lipid levles and enzyme activities in rats administered with ethanol chronically, Sprague-Dawley male rats were AIN-76 diet(control), control diet plus ethanol, control plus Ixeris sonchifolia Hance diet, or control plus Ixeris sonchifolia Hance diet plus ethanol for 30 days. Ixeris sonchifolia Hance diets significantly decreased the serum total cholesterol, triglyceride, LDL-cholesterol, and GOT levels that were increased due to the chronic ethanol administration. In addition, Ixeris sonchifolia Hance diets significantly decreased the liver triglyceride and total lipid levels that were increased due to the ethanol administration. The present findings, combined with previous data showing differences in the effects of cabbage diets having a high or a low level of GABA on the lipid levels and the serum Y-GPT activity of rats(Cha and OH[2000] J. Korean Soc. Food Sci. Nutr. 29, 500-505) raise the possibility that GABA in plants could have a nytraceutical role in the recovery of chronic alcohol-related diseases. (Korean J Nutrition 34(5) : 493∼498, 2001)

• Journal of Sensor Science and Technology
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• v.16 no.6
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• pp.428-433
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• 2007

$SnO_{2}$-based thick film ethanol gas sensors were fabricated on alumina substrates and their ethanol gas sensing characteristics were investigated. The film sintered at $400^{\circ}C$ for 2 hrs. showed the highest sensitivity to ethanol gas and the sensitivity of the film to 1000 ppm ethanol gas in air was 97 % at an operating temperature of $250^{\circ}C$. The addition of $Fe_{2}O_{3}$ to $SnO_{2}$ enhanced the sensitivity by changing the type and number of surface acidic/basic sites.

• Journal of Ginseng Research
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• v.9 no.2
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• pp.135-145
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• 1985

The present study was undertaken in order to elucidate the effect of ginseng butanol fraction on ethanol induced hepatic aniline hydroxylase activity in rat. Ginseng butanol fraction increased the hepatic aniline hydroxylase activity which is inhibited by ethanol addition in the enzyme assay system, whereas not shown the ginseng effect in ethanol absence condition in vitro. It was found that ginseng butanol fraction improved the affinity of aniline hydroxylase under presence of ethanol in the reaction mixture. On the contrary ginseng butanol fraction showed significant decreasing effect on aniline hydroxylase activity induced by ethanol administration. These results suggest that ginseng butanol fraction regulate the hepatic aniline hydroxylase activity which is induced by ethanol consumption.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.582-586
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• 1995

The effects of cultural temperature and nutritional components on the production of ethanol using juice of Pyrus serotina as the substrate for Saccharomyces cerevisiae ATCC 4124 were studied. After anaerobic cultivation in 5L flask of a defined pear juice at 2$0^{\circ}C$, ethanol concentration of 11.5%(v/v) could be obtained. The addition of a small amount of K2S2O5 was essential for the successful production of ethanol. Ethanol concentration could be further enhanced by supplementing a small of various complex nitrogen sources. When 0.05% of yeast extract and 0.05% of (NH4)2HPO4 were added to a defined medium, ethanol concentration obtained after 7 day cultivation at 2$0^{\circ}C$ was 12.3%.

• Journal of Energy Engineering
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• v.23 no.2
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• pp.170-174
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• 2014

This paper presents the influences of ethanol addition to gasoline on bench test a spark ignition engine performances and emissions characteristics. The use of ethanol gasoline blended fuels decrease the brake power and brake torque, and increases the brake specific fuel consumption (BSFC). Ethanol gasoline blended fuels show lower brake torque and brake power and higher BSFC than gasoline. When ethanol containing oxygen is blended with gasoline, the combustion of the engine becomes better and therefore CO emission is reduced. HC emissions decrease to some extent as ethanol added to gasoline increase, as the percentage of ethanol in the blends increased, NOx emission was decreased under various engine speeds.