• Food Science and Preservation
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• v.18 no.6
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• pp.884-890
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• 2011

In this study, the quality characteristics of eight kinds of non-sterilized commercial makgeolli were investigated. The alcohol contents of five kinds of makgeolli were determined to be as follows: 5.7~5.8%, G $6.7{\pm}0.1%$, D $6.8{\pm}0.2%$, and C $7.5{\pm}0.1%$. As for the titratable acidity, makgeolli C and D showed higher than 0.5%, H showed $0.49{\pm}0.02%$, and the rest showed 0.45% or less. For the pH levels, there were no significant differences among the samples. The reducing-sugar content was approximately 200 mg%, and those of makgeolli A and F were lower by approximately 90 mg%. As for the organic acids, malic acid was detected only in makgeolli A and G while the acetic-acid content was high in makgeolli C and D. Concerning free sugars, fructose and sucrose were not detected, and the glucose content of makgeolli G was shown to be the highest ($335.1{\pm}40.3$ mg%). The maltose contents were similar ($23.5{\pm}1.0{\sim}45.0{\pm}1.1$ mg%), except for makgeolli G, whose maltose content was $73.5{\pm}1.8$ mg%. For the alcoholic ingredients, 0.4~0.5 mg/mL 1-propanol, 2-methyl-1-propanol, and iso-amylalcohol were detected, a suitable table wine standard. Further studies involving the quality analysis of the leavening agents, fermentation conditions, and fermentation types are needed.

• Fire Science and Engineering
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• v.24 no.6
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• pp.145-152
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• 2010

A study on combustion efficiency concept was conducted for the under-ventilated fires in a fullscale ISO 9705 room. In particular, a comparison between global combustion efficiency (CE) measured outside the compartment and local CE measured at upper layer inside the compartment was focused. Heptane, toluene and iso-propanol were used to consider the wide ranges of heat of combustion and soot yield. As a result, the global CE was decreased linearly with increasing in global equivalence ratio (GER). On the other hand, the decreasing rate of local CE was increased gradually with increasing in GER. From these results, it was known that the information on local CE was very useful parameter to understand the fire phenomena inside the compartment. In addition, it was discussed that the local CE might be used as an important parameter in the process of scaling for the compartment fires.

• Proceedings of the Korean Environmental Health Society Conference
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• 2005.11a
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• pp.150-153
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• 2005

A gas chromatography/electron impact mass spectrometric assay method was developed for the determination of Hb-adduct, 2-(hydroxyethyl)valine (HEVal), of ethylene oxide(EO). Globin was separated from hemoglobin by acid iso-propanol and ethyl acetate, then HEVal was isolated as PFPITH-HEVal by Edman degradation. PFPITH-HEVal was silylated with N-methyl-N-(tert-butyl-dimethylsilyl)trifluoroacetamide(MTBDMSTFA)-NH4I (1000:4) under catalysis of dithioerythritol. The detection limit of the assay was 5.8 pmol/g based upon assayed hemoglobin of 0.1g. Two groups of mice were exposed to EO for 0.5 and 1.0 hr/day, respectively at 400ppm during 4 weeks. As the result, the adduct levels increased according to the exposure time with the linearity of 0.7011 and 0.8914, respectively, HEVal was very valuable as biomarker for the exposure of EO. In human, HEVal was analyzed until 8.33 pmol/mg.

• Proceedings of the KAIS Fall Conference
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• 2003.06a
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• pp.350-352
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• 2003

In this study plastic optical fibers(POFs) were considered as light-transmitting media and substrates for the potential use in photocatalytic environmental purification system. After the characteristics of POFs in terms of light transmittance and absorption were determined at the beginning, the detailed investigation was further performed through the photocatalytic degradation of trichloroethylene(TCE), iso-propanol and etc. with TiO$_2$-coated optical fiber reactor systems(POFR). It is concluded that the use of POfs is preferred to quartz optical fibers(QOFs) since the advantages such as ease of handling, lower cost, relatively reasonable light attenuation at the wavelength of near 400nm can be obtained. Various geometrical reactor shapes have been constructed and applied for the last one and half years. For the use of POF in water phase treatment, however, more detailed scientific and engineering aspects should be envisaged. This case requires a suitable mixture to obtain more stable and innocuous immobilization of photocatalyst on POF.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1359-1365
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• 2010

This study investigated effects of types of added sugar on alcohol fermentation of oriental melon. According to the results, pH was not significantly different according to types of added sugar and fermentation process. Total acidity increased with fermentation process in all groups by recording around 1.4% at the ninth day of fermentation. For sugar content, its initial level was $22^{\circ}Brix$, and alcohol fermented oriental melon fluids added by sucrose, fructose and glucose recorded similar levels or $6.6{\sim}6.8^{\circ}Brix$ while the fluids added by honey and fructo-oligosaccharide showed a slightly higher level or $8.1^{\circ}Brix$ at the ninth day of fermentation. Although free sugar content was different in the early phase of fermentation according to types of added sugar such as sucrose, fructose and glucose, it reduced with fermentation process to nearly non-detection at the ninth day of fermentation. As organic acids, lactic acid and acetic acid were observed in all phases of fermentation and their contents became higher gradually with fermentation process. Alcohol content showed the highest level in alcohol fermented oriental melon fluid added by sucrose by recording 12.80% and was relatively low in the fluids added by fructose and oligosaccharide. For alcohol, acetaldehyde, n-propanol and iso- amylalcohol contents were not significantly different according to types of added sugar and methanol content was the lowest in the fluid added by fructose by recording 84.99 ppm.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.435-443
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• 1989

The regulation of the synthesis of alcohol-oxidase(E. C. 1. 1. 3. 13) was investigated in the methanol-utilizing yeasts during growth on different carbon sources. For this experiment, Pichia pastoris CBS 2612 and Pichia pastoris CBM 10 were cultured in mineral salt medium by changing its carbon sources. The production of alcohol-oxidase was varied by the carbon sources. For example, alcohol-oxidase was undetectable in all strains submitted to the test in the medium with glucose, but its production was rapidely increased when the carbon source was changed from glucose to methanol after 48hrs of incubation. Moreover, this enzyme was not synthesized during growth on the primary aliphatic alcohols alone(ethanol, propanol, butanol or pentanol) or on the mixed substrates(0.5% methanol+0.5% primary aliphatic alcohols). When cells were grown on the various carbon sources(glucose, xylose, lactose, glycerol, galactose, saccharose, sorbose, lactic acid or acetic acid), The alcohol-oxidase activity was detected a very little amounts. These carbon sources together with methnol yieled far better synthesis of alcohol-oxidase than in case of carbon sources alone. Especially, the alcohol-oxidase activity of the cells grown on sorbose, lactose or lactic acid together with methanol was far better or similar than that of cells grown on methanol alone. The apparent Km values for the methanol of Pichia pastoris CBS 2612 and Pichia pastoris CBM 10 enzymes were 1.92 and 210 mM, respectively. It is also active towards alcohols of shorter alkyl-chain length than $C_7$, insaturated alcohols(allylalcohol, crotyl-alcohol) and secondary alcohols (iso-amylacohol, iso-butylalcohol). The affinity of alcohol-oxidase for this alcohols decreased with the increasing length of the alkyl-chain.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2008.06a
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• pp.241-241
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• 2008

Macrofore formation in silicon and other semiconductors using electrochemical etching processes has been, in the last years, a subject of great attention of both theory and practice. Its first reason of concern is new areas of macropore silicone applications arising from microelectromechanical systems processing (MEMS), membrane techniques, solar cells, sensors, photonic crystals, and new technologies like a silicon-on-nothing (SON) technology. Its formation mechanism with a rich variety of controllable microstructures and their many potential applications have been studied extensively recently. Porous silicon is formed by anodic etching of crystalline silicon in hydrofluoric acid. During the etching process holes are required to enable the dissolution of the silicon anode. For p-type silicon, holes are the majority charge carriers, therefore porous silicon can be formed under the action of a positive bias on the silicon anode. For n-type silicon, holes to dissolve silicon is supplied by illuminating n-type silicon with above-band-gap light which allows sufficient generation of holes. To make a desired three-dimensional nano- or micro-structures, pre-structuring the masked surface in KOH solution to form a periodic array of etch pits before electrochemical etching. Due to enhanced electric field, the holes are efficiently collected at the pore tips for etching. The depletion of holes in the space charge region prevents silicon dissolution at the sidewalls, enabling anisotropic etching for the trenches. This is correct theoretical explanation for n-type Si etching. However, there are a few experimental repors in p-type silicon, while a number of theoretical models have been worked out to explain experimental dependence observed. To perform ordered macrofore formaion for p-type silicon, various kinds of mask patterns to make initial KOH etch pits were used. In order to understand the roles played by the kinds of etching solution in the formation of pillar arrays, we have undertaken a systematic study of the solvent effects in mixtures of HF, N-dimethylformamide (DMF), iso-propanol, and mixtures of HF with water on the macrofore structure formation on monocrystalline p-type silicon with a resistivity varying between 10 ~ 0.01 $\Omega$ cm. The etching solution including the iso-propanol produced a best three dimensional pillar structures. The experimental results are discussed on the base of Lehmann's comprehensive model based on SCR width.

• Journal of the Korean Society of Food Culture
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• v.11 no.4
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• pp.497-506
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• 1996

Fermentation characteristics and quality changes of the typical Korean traditional alcoholic beverages (Kwahaju, Sokokju, Baikhaju, Samhaeju and Hosanchun) were investigated during fermentation and after aging, respectively. They were prepared by their own brewing methods with respect to the same contents of rice and Nuruk (Korean-style bran koji). The consumed total sugar content of the alcoholic beverages (Sokokju, Baikhaju, Samhaeju and Hosanchun) which were brewed with the multiple input steps of seed mash and raw material (ABMIS) was higher than that of the alcoholic beverage (Kwahaju) which was brewed with the single input step (ABSIS). The pH values of all the beverages were similar and were ranged from 3.2 to 3.6. The acidity of ABMIS were lower than that of ABSIS, but alcohol concentration of ABMIS were higher. The fermentation period of the alcoholic beverages with triple input steps was the longest among them. The inner temperature and microbial growth in all the beverages increased at each of input steps of the raw materials. Fusel oil content of ABMIS was lower than that of ABSIS. Major components of the fusel oil were iso-amyl alcohol, iso-butanol, n-propanol, ethyl acetate and acetaldehyde, and its minor components were methanol and n-butanol. The results on quality changes of the alcoholic beverages after aging showed increase of alcohol in ABMIS, but decrease of sugar and acidity. Fusel oil contents of Kwahaju and Samhaeju decreased to be ranged from 3.1% to 13.9% after aging, but those of Sokokju, Baikhaju and Hosanchun increased to be ranged from 10.9% to 23.0%. Sensory evaluation of ABMIS showed better scores than that of ABSIS. It was suggested that the brewing method with multiple input steps of seed mash and raw material was one of the methods to increase fermentation efficiency for brewing the Korean traditional alcoholic beverages.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1079-1084
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• 2002

Changes in components of onion vinegar during two-stage fermentation were investigated. One sample group (A) was prepared with onion juice by extraction and concentration (15 brix), and the other group (B) was prepared using the same method but supplemented with sucrose. Comparison of glucose (4.1%), fructose (4.2%), and sucrose (0.6%) found in A as major sugars with those (3.2, 3.3, and 4.6%, respectively) of B showed a significant difference in sucrose concentration. During alcohol fermentation, S. kluyvery DJ97 consumed these sugars completely. At 36 hr of alcohol fermentation, concentrations of reducing and total sugars decreased to 0.5 and 0.8%, in A, and 0.4 and 0.6%, in B, respectively. No further changes were detected in the concentrations of these sugars thereafter. From 12 hr of fermentation, alcohol concentrations in groups A and B increased markedly, maximizing at 7.0% at 36 hr A and at 8.2% at 48 hr in B, and finally decreased thereafter in both groups. The detected alcohol components were ethanol, acetaldehyde, methanol, n-propyl alcohol, iso-butanol, and iso-amyl acohol. During acetic acid fermentation, the concentration of acetic acid as the major organic also increased significantly in both groups (4,776.72 and 4,894.93 mg% in A amd B, respectively). Other organic acid contents such as malic and succinic acids were higher in A than B. these results indicate that vinegar is better produced in onion extract with no sucrose supplementation based on its organic acid contents.

• Food Science and Preservation
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• v.20 no.5
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• pp.744-750
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• 2013

The indigenous Saccharomyces cerevisiae strains S13 and D8 were isolated at the microbial succession stage during spontaneous fermentation of Campbell Early wine as a resistant to potassium metabisulfite and a high sugar concentration. In this study, the fermentation characteristics of Campbell Early wine were investigated and compared with those of S. cerevisiae W-3, an industrial wine yeast. Alcohol production by the two strains was delayed at the initial fermentation stage, but increased fast when the fermentation continued. After the fermentation, the S13 and D8 wines contained 12.6% and 13.2% (v/v) alcohol, respectively, which were significantly higher than the alcohol content of the W-3 wine (12%, v/v). No marked differences were observed in the residual soluble solid content and the pH. However, the S13 and D8 wines showed high levels of total acid content, including malic and lactic acids. Especially, the lactic acid content was 8.9-fold in the S13 wine and six-fold in the D8 wine, compared with that of the W-3 wine. The two strains produced a higher level of acetaldehyde and a lower amount of methanol in the wine than the W-3 strain. The iso-Butanol content was lower in the two indigenous yeast wines with similar levels of n-propanol and iso-amyl alcohol contents than that in the W-3 wine. In the sensory evaluation, the S13 and D8 wines had higher scores for their color, flavor, taste and overall preferences than the W-3 wine. Especially, the S13 and D8 wines had much higher scores than the W-3 wine for flavor and color, respectively.